Page 51 - food 3-1
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‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻀﯿﺎﻓﺔ‬

             ‫ﻗﻮاﺋﻢ طﻌﺎم اﻟﻌﺸﺎء ‪Dinner Menu‬‬

‫ﯾﻄﻠﻖ ﻋﻠﻰ اﻟﻮﺟﺒﺔ اﻟﺜﺎﻟﺜﺔ اﻟﺘﻰ ﺗﻘﺪم ﻣﺴﺎءا وﺟﺒﺔ اﻟﻌﺸﺎء و ﺗﻌﺘﺒﺮ ﻣﻦ‬
‫اھﻢ اﻟﻮﺟﺒﺎت و ھﻰ اﻟﻮﺟﺒﺔ اﻻﺳﺎﺳﯿﺔ ﻓﻰ اﻟﻔﻨﺎدق واﻟﻤﻄﺎﺑﺦ اﻟﻔﺮﻧﺴﯿﺔ وﻗﺪ ﺗﻜﻮن‬
‫ﻗﺎﺋﻤﺔ ﻣﺤﺪدة او ﻗﺎﺋﻤﺔ ﺣﺴﺐ اﻟﻄﻠﺐ وﻗﺪ ﺗﻘﺪم ﻗﻰ ﺷﻜﻞ ﺑﻮﻓﯿﮫ ﻣﻔﺘﻮح‪ .‬و ﺗﻘﺪم ﻋﺎدة‬
‫ﻓﻰ اﻟﻔﺘﺮة ﻣﺎ ﺑﯿﻦ اﻟﺴﺎﻋﺔ اﻟﺜﺎﻣﻨﺔ ﻣﺴﺎءا و اﻟﻌﺎﺷﺮة ﻣﺴﺎءا و ﺗﻘﺪم ﺣﺴﺐ درﺟﺔ و‬

                    ‫ﻧﻮع اﻟﻤﻨﺸﺄة و ﻋﺎدة ﺗﺘﻜﻮن ﻣﻦ ﺳﺘﺔ او ﺳﺒﻌﺔ اطﺒﺎق ھﻢ ‪:‬‬
                                 ‫‪ .1‬ﺣﺴﺎء او ﺷﻮرﺑﺔ ﺑﺎردة او ﺳﺎﺧﻨﺔ‪.‬‬

                            ‫‪ .2‬ﻣﺸﮭﯿﺎت ﺳﺎﺧﻨﺔ او ﺑﺎردة ) اﺧﺘﯿﺎرى (‪.‬‬
                                        ‫‪ .3‬ﺳﻤﻚ او اﺻﺪاف ﺑﺤﺮﯾﺔ ‪.‬‬

‫‪ .4‬اﻟﻄﺒﻖ اﻟﺮﺋﯿﺴﻰ او اﻻﺳﺎﺳﻰ ﻛﺎﻟﻄﯿﻮر او اﻟﻠﺤﻮم ﻣﺠﻤﻠﺔ ﺑﺒﻄﺎطﺲ او‬
                                   ‫ارز ﻣﻊ ﻧﻮع ﻣﻦ اﻟﺨﻀﺮوات‪.‬‬
                                                        ‫‪ .5‬اﻟﺴﻠﻄﺔ ‪.‬‬

                                 ‫‪ .6‬اﻟﺤﻠﻮ ) ﺳﺎﺧﻦ او ﺑﺎرد او ﻣﺜﻠﺞ (‪.‬‬
                                               ‫‪ .7‬اﻟﻔﺎﻛﮭﺔ اﻟﻄﺎزﺟﺔ ‪.‬‬

                                 ‫اﻟﻰ ﺟﺎﻧﺐ ﻣﺨﺒﻮزات ﻣﺘﻨﻮﻋﺔ و ﻣﺸﺮوﺑﺎت‪.‬‬

                           ‫اﻣﺜﻠﺔ ﻗﻮاﺋﻢ ﻋﺸﺎء ‪:‬‬
                    ‫‪Chicken Cream Soup‬‬

                           ‫‪Fillet of Sole‬‬
             ‫‪Tournedos with Madeira Sauce‬‬
         ‫‪Buttered Peas, Baby Roast Potatoes‬‬
              ‫‪Vanilla and Chocolate Soufflé‬‬

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