menu development

• Catering
• Further Education (Key Stage 5)

menu development

Consommé

Venison

Smoked Salmon

Risotto

Lentils

Foie Gras

Consommé

This is a type of clear soup made from richly flavoured stock that has been clarified. It is made by adding a mixture of ground meats, together with onions, carrots, celery, tomatoes and egg whites into a stock. The mixture is then simmered and stirred frequently, this brings the impurities to the surface, which are further drawn out due to the acid in the tomatoes. The solids begin to congeal at the surface due to the protein in the egg white. The solids are removed and any fat also to leave a clear liquid.

Venison

Venison or Deer may be eaten as steaks, tournedos, roasts, sausages and minced meat. It has a flavour similar to beef but is richer and can have a gamey flavour. It tends to have a finer texture and is leaner than comparable cuts of beef.

Smoked Salmon

Most smoked salmon is cold smoked , which does not cook the fish but gives it a delicate texture. This method was traditionally used to preserve the fish.

Hot smoking involves hanging the fish inside the area where the wood chips are burning. This cooks the fish and gives it a smoky flavour.

Risotto

This is a traditional Italian rice dish cooked with broth and flavoured with parmesan cheese and other ingredients, which include meat, fish or vegetables.

Properly cooked risotto is rich and creamy with still some resistance or bite, often referred to as al dente.

Lentils

A variety of pulses or lentils exists with colours that range from yellow to red-orange to green. They require a cooking time of 10-30 minutes depending on the variety and have a distinctive earthy flavour.

Foie Gras

This is a popular and well known delicacy in French cuisine. Its flavour is described as rich, buttery and delicate, unlike that of regular duck or goose liver.

Foie Gras is sold whole, or is prepared into a mousse, parfait or pâté and can be served as an accompaniment to another food item such as steak.

Table theatre 

Gueridon service

Flambé

Carving

Mixed salads

Filleting

Gueridon service

Gueridon service is a form of food service provided by restaurants to their guests. This type of service encompasses preparing food (primarily salads, main dishes such as beef stroganoff, or desserts) in direct view of the guests, using a "Gueridon". A gueridon typically consists of a trolley that is well equipped to prepare, cook and serve the food to the guest. There will be a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type) and general working area.

Flambe 

Flambé

Such as Crêpe Suzette, this is a French dessert, consisting of a crêpe with buerre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, served at the table using a heavy pan. Flambe refers to the method of cooking where alcohol is added to a hot pan to create a burst of flames. The alcohol is quickly extinguished as it burns off leaving the flavour, some alcohol remains.

The equipment or mise en place required varies but often includes, plates, serving cutlery, cutlery for the guest, cooking equipment and relevant ingredients / accompaniments.

Menu 

The content of a menu creates an image, which reflects the overall style of the catering establishment.

Creating a menu is one of the most important jobs for a chef.

There are many menu styles, Depending on the venue such as in hotels for example

DIETARY NEEDS

Name food that the following must avoid:

Coeliac

Lactose intolerant

Jewish

Hindu

Muslim

Vegan

1. Coeliac- wheat ,rye ,barley 
2. Lactose - : a sugar present in milk that breaks down to give glucose and galactose and on fermentation gives especially lactic acid. called also milk sugar.

1. Jewish  notably pork, shellfish and almost all insects are forbidden; meat and dairy cannot be eaten together in one dish and at least three hours must elapse before dairy food can be eaten following a meat dish. Meat must be ritually slaughtered and salted to remove all traces of blood.
2. Hindu -Beef is always avoided because the cow is considered a holy animal, but dairy products are eaten. Animal-derived fats such as lard and dripping are not permitted.. Alcohol is generally avoided
3. Muslim - will not eat pork ,meat has to be specially slaughtered. Alcohol is not permitted.
4. Vegans-vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants

DIETARY NEEDS

Name food that the following must avoid:

Coeliac 

Lactose intolerant

Jewish

Hindu

Muslim

Vegan

Three traditional accompaniments that could be offered when 

customer orders each of the following dishes.

A cheese plate- Chutney,grapes ,celery,walnut bread & quince jelly

Smoked salmon -lemon ,black pepper,gherkins ,shallots