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Origin of Menu

Bill Of Fare (English) & Menu (French)

The word menu started some where in 18th

century.

Modern menu first appeared during the early

19

th

Century----in Parisian Restaurant name

Objectives of menu:-

Are Combination of a number of factors.

1.The relationship between health and eating.

2.Dietary Requirements

3.Cultural & Religious Influences.

4.Vegetarianism

5.Ethical Influences.

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Continental Cuisine

Continental cuisine, or alternatively Western

cuisine, is a generalised term collectively referring

to the cuisines ofEurope and other Western

countries. European cuisine or Western cuisineincludes that ofEurope including (depending on the

definition) that ofRussia, as well as non-

indigenous cuisines, Australasia, Oceania,and Latin

America, which derive substantial influence from

European settlers in those regions. The term is usedby East Asians to contrast with Asian styles of

cooking. (This is analogous to Westerners referring

collectively to the cuisines of East Asian countries

as Asian cuisine.) When used by Westerners, the

term may sometimes refer more specifically tocuisine in Europe or continental; in this context, a

synonym is European cuisine, especially in British

English.

http://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/Indigenous_peoplehttp://en.wikipedia.org/wiki/Australasiahttp://en.wikipedia.org/wiki/Oceaniahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/Asian_cuisinehttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/Asian_cuisinehttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Oceaniahttp://en.wikipedia.org/wiki/Australasiahttp://en.wikipedia.org/wiki/Indigenous_peoplehttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Cuisine

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The cuisines of Western countries are diverse by

themselves, although there are common

characteristics that distinguishes Western cooking

from cuisines of Asian countries and others.Compared with traditional cooking of Asian

countries, for example, meat is more prominent and

substantial in serving-size. Steak in particular is a

common dish across the West. Similarly to some

Asian cuisines, Western cuisines also put substantialemphasis on sauces as condiments, seasonings, or

accompaniments (in part due to the difficulty of

seasonings penetrating the often larger pieces of

meat used in Western cooking). Many dairy

products are utilised in the cooking process, exceptin nouvelle cuisine.Wheat-flour bread has long

been the most common sources

ofstarch with pasta, dumplings and pastries,althoug

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h the potato has become a major starch plant in the

diet of Europeans and their diaspora since

the European,colonisationAmericas.Maize is muchless common in most European diets than it is in

the Americas; however corn meal, or polenta, is a

major part of the cuisine ofItaly and the Balkans.

About five course meals

Geography

The five-course meal is a simplification of the great

formal meals of Europe. Multi-course meals in other

parts of the world vary tremendously from this. Forexample, in cultures outside Europe, a large meal is

generally not ended with a sweet course; sweets are

normally taken on their own and not at meal time.

Time Frame

Preparation and presentation of a five-course meal is

a significant operation requiring a fully stockedkitchen. Count on a full day of preparation for the

meal if you have a well-stocked pantry and kitchen,

including soup stocks. If you, as preparer, plan to

http://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/European_colonisation_of_the_Americashttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Polentahttp://en.wikipedia.org/wiki/Italyhttp://en.wikipedia.org/wiki/Balkanshttp://en.wikipedia.org/wiki/Balkanshttp://en.wikipedia.org/wiki/Italyhttp://en.wikipedia.org/wiki/Polentahttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/European_colonisation_of_the_Americashttp://en.wikipedia.org/wiki/Potato

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participate as the host of the meal and hope to enjoy

the dining experience with your guests, do as much

preparatory work in advance as possible.

Size

A five-course meal is scaled to the number of

diners. It is more involved, by its nature, than aless formal meal, which is why it takes time toprepare. Each course, however, must be scaledappropriately, as you are expecting your dinersto eat four additional courses. If your entre willbe Tournedos de Boef Barnaise, keep the filets

in scale with the rest of the meal.Benefits

The traditional multi-course meal gives a senseof ceremony to the meal structure and lends abit of formality to the event. You don't have towait for Thanksgiving for a celebration, just

announce that you are going to serve a specialmeal, and it can be the celebration in itself. Bonapptit!

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Garden salad

Ingredients:-

For the salad

2 1/4 cups watermelon cubes2 1/4 cups pineapple cubes

2 1/4 cups grapes or peach cubes2 1/4 cups capsicum cubes2 1/4 cups cucumber cubes2 1/4 cups apple cubes

1 1/2 cups orange segmentssalt and black pepper (kalimirch)powder to taste

To be mixed into fresh thousand islanddressing

3/4 cup curds (dahi)3 tbsp fresh cream

3 tbsp tomato ketchup1/2 tsp chilli sauce

http://www.tarladalal.com/glossary-watermelon-cubes-36ihttp://www.tarladalal.com/glossary-pineapple-cubes-91ihttp://www.tarladalal.com/glossary-grapes-741ihttp://www.tarladalal.com/glossary-peach-cubes-82ihttp://www.tarladalal.com/glossary-capsicum-cubes-170ihttp://www.tarladalal.com/glossary-cucumber-cubes-726ihttp://www.tarladalal.com/glossary-apple-cubes-57ihttp://www.tarladalal.com/glossary-orange-segments-116ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-freshly-ground-black-pepper-powder-567ihttp://www.tarladalal.com/glossary-freshly-ground-black-pepper-powder-567ihttp://www.tarladalal.com/glossary-curds-383ihttp://www.tarladalal.com/glossary-fresh-cream-1877ihttp://www.tarladalal.com/glossary-tomato-ketchup-181ihttp://www.tarladalal.com/glossary-chilli-sauce-810ihttp://www.tarladalal.com/glossary-chilli-sauce-810ihttp://www.tarladalal.com/glossary-tomato-ketchup-181ihttp://www.tarladalal.com/glossary-fresh-cream-1877ihttp://www.tarladalal.com/glossary-curds-383ihttp://www.tarladalal.com/glossary-freshly-ground-black-pepper-powder-567ihttp://www.tarladalal.com/glossary-freshly-ground-black-pepper-powder-567ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-orange-segments-116ihttp://www.tarladalal.com/glossary-apple-cubes-57ihttp://www.tarladalal.com/glossary-cucumber-cubes-726ihttp://www.tarladalal.com/glossary-capsicum-cubes-170ihttp://www.tarladalal.com/glossary-peach-cubes-82ihttp://www.tarladalal.com/glossary-grapes-741ihttp://www.tarladalal.com/glossary-pineapple-cubes-91ihttp://www.tarladalal.com/glossary-watermelon-cubes-36i

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2 tbsp finely chopped onions2 tbsp finely chopped capsicum

1/4 tsp finely chopped green chillies1 tsp mustard powder1 tsp sugarsalt to taste

http://www.tarladalal.com/glossary-chopped-onions-722ihttp://www.tarladalal.com/glossary-chopped-capsicum-164ihttp://www.tarladalal.com/glossary-chopped-green-chilli-820ihttp://www.tarladalal.com/glossary-mustard-powder-526ihttp://www.tarladalal.com/glossary-sugar-278ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-sugar-278ihttp://www.tarladalal.com/glossary-mustard-powder-526ihttp://www.tarladalal.com/glossary-chopped-green-chilli-820ihttp://www.tarladalal.com/glossary-chopped-capsicum-164ihttp://www.tarladalal.com/glossary-chopped-onions-722i

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Appetizer:-

Garden Salad

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Continental Soup

Clamddigers soup

Ingredients

Chicken bouillon - 3 cubes

Water - 1 cup, boiling

Canned sliced carrots - 8 ounces, drained

Celery - 1/4 cup chopped

Dried onion flakes - 2 tablespoons

Skim milk - 1 1/2 cups

Nutmeg - 1/4 teaspoon, freshly-grated

Directions:-

GETTING READY

1. In a saucepan, dissolve bouillon cubes in boiling

water.

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MAKING

2. Into a blender jar, pour the bouillon water

mixture and all the remaining ingredients; blenduntil smooth.

SERVING

3. Heat the soup if desired or serve cold.

4. Pour soup in soup bowls.

5. Season with salt and pepper, if desired.

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Continental Main Course

Vegetable Au-GratinIngredients

Oven Temp 160 C- 325 F

65 gm French Beans-chopped and blanched

125 gm cauliflower-diced

50 gm mushrooms-sliced thin2 tsp oil

1 tsp cumin seeds

1/4cup onions-chopped fine

1 tsp salt or to taste

1/4 tsppissi kali mirch

3 tbsp maida-roasted a little

2 cups milk

1 cup grated cheese

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Method

Mix the milk into the flour gradually (to avoid

lumps), bring to a boil and simmer for a minute.

Heat the oil, add the zeera. When it splutters, add

the onions and stir-fry over high heat, till well

covered with oil.

Add vegetables and mushrooms and continue tostir-fry over high heat, till the vegetables are half

cooked.

Add the milk mixture, salt, kali mirch and mix well.

Transfer on to an oven-proof serving dish.

Sprinkle the cheese and bake in a pre-heated oven

for half an hour and serve hot.

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Continental Dessert

Continental Chocolate Slice RecipeIngredients

125 g. / 4 oz. butter

125 g. / 4 oz. sugar

30 ml. / 2 tablespoons cocoa powder

1 egg

5 ml. / 1 teaspoon vanilla essence

225 g. / 8-oz. wholemeal digestive biscuits,

crushed75 g. / 3 oz. desiccated coconut

75 g. / 3 oz. walnuts, finely chopped

Topping

50 g. / 2 oz. butter

275 g. / 10 oz. icing sugar, sifted

23 ml. / 1 1/2 tablespoons custard powder

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45 ml. / 3 tablespoons hot water

125 g. / 4 oz. plain chocolate, cut into small

pieces

Directions

Put the butter, sugar and cocoa into a saucepan and

heat until the butter has melted.

Stir in the egg and vanilla essence and cook gentlyfor 1 minute.

Remove from the heat and stir in the biscuits,

coconut and walnuts.

Press the mixture on to the bottom of a well-

greased 25 cm./ 10 in.x 20 cm./ 8 in.baking tin.Chill in the refrigerator for 15 minutes, or until set.

Meanwhile to make the topping, cream the butter

until it is pale.

Beat in the icing sugar, then gradually mix in the

custard powder with the water.Beat until the mixture is thick and smooth.

Spread the topping over the biscuit base, then chill

in the refrigerator for a further 15 minutes.

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Melt the chocolate over low heat, then carefully

spread it over the topping.

Cut into slices.

Irish tea

it is a blend of several black teas, mostoften Assam teas Lyons, Barry's, Nambarrie's,and Punjana are heavily weighted toward

Assam. Many tea producers make Irish

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breakfast tea blends specifically for the UnitedStates market.Because of its strength, Irishbreakfast tea is commonly served with milk, but

may also be consumed plain or with lemon orsugar. In Ireland, where milk and dairy productsare traditionally a major part of the diet, mostpeople drink tea with milk. Irish breakfast tea isoften drunk in the morning. Being of black teas,it has a strong flavour highercaffeine content

than green, oolong, orwhite teas, albeitconsiderably less than coffee. It is also takenthroughout the day and evening due to itssmooth and sweet texture.

Generally, the best Irish breakfast tea is inloose leaf form, such teas being taken from thebest parts of the plant. When brewed, the teavaries in colour from very dark red to brown.Irish breakfast tea can also be bought in teabags but with more variation in quality.

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5 Course Continental Menu

1)Appetizer

Garden Salad

2)Soup

Clamdiggers Soup

3)Main Course

Vegetable Au-Gratin

4)Desert

Choclate Slice

5)Irish tea