Chapter 4 sequence of courses

Demonstrate mastery of knowledge and understanding of course sequence

2. ak_aylin/DTH2023/PMM
COURSES, MENU & THE
SEQUENCE
Normally presented in a sequence
of FIVE (5) courses
•Appetizers
•Soups, bread and butter
•Main course and accompaniments
•Dessert
•Beverages

3. ak_aylin/DTH2023/PMM
•First item of the course – Served hot or
cold
•Items such as hors d’oeuvres, oysters, or
canape are designated and decorated to
stimulate and to satisfy the appetite
•Salad – group of appetizers – must have
fresh, crisp ingredients, a tangy flavorful
dressing and an attractive, appetizing
appearance
•Salad can be divided into 2:-
Simple salad – variety of crisp
and green vegetable serve with
the dressing
Compound salad – variety of
vegetables, fruits, meat or fish
serve with the dressing.

4. ak_aylin/DTH2023/PMM
•Hors d'oeuvre, literally "apart from the [main] work")
or the first course, are food items served before the
main courses of a meal.
•
Types
of Hors d’oeuvre:-
Canapés
A canapé (a type of hors d’œuvre, "outside work")
is a small, prepared and usually decorative food,
held in the fingers and often eaten in one bite.
Because they are often served during cocktail
hours, it is often desired that a canapé be either
salty or spicy, in order to encourage guests to
drink more. A canapé may also be referred to as
finger food, although not all finger foods are
canapés
Caviar
Traditionally the term caviar refers only to roe
from wild sturgeon in the Caspian and Black
Seas
[2]
(Beluga, Ossetra and Sevruga caviars).
Depending on the country, caviar may also be
used to describe the roe of other fish such as
salmon, steelhead, trout, lumpfish, whitefish,
[3]

and other species of sturgeon

5. ak_aylin/DTH2023/PMM
Cold cuts
Cold cuts are precooked or cured meat, often
sausages or meat loaves, that are sliced and
usually served cold on sandwiches or on party
trays. Cold cuts also may be known as lunch
meats, luncheon meats, sandwich meats,
cooked meats, sliced meats, cold meats and
deli meats
Deviled eggs
Deviled eggs or 'eggs mimosa' are hard-boiled
eggs, shelled, cut in half and filled with mustarded
egg yolks and mixed with other ingredients such as
mayonnaise, but many other variants exist
internationally. Deviled eggs are usually served
cold
Dumplings
Dumplings are cooked balls of dough. They are
based on flour, potatoes or bread, and may include
meat, fish, vegetables, or sweets. They may be
cooked by boiling, steaming, simmering, frying, or
baking
Bruschetta
Bruschetta is consists of grilled bread rubbed with
garlic and topped with extra-virgin olive oil, salt and
pepper.

6. ak_aylin/DTH2023/PMM
•Consisting mainly of fresh vegetables and cheeses,
the variations to salads are endless. Everyone has
their own favorite take on the dish, whether served
as an appetizer or an entree. Not only are salads vast
in their creations, but they hold great nutritional
value, making them a welcome addition to any
meal.
Garden SaladGarden Salad
The garden salad is the most basic and common
of salads offered at restaurants. They typically
consist of iceberg lettuce, tomatoes, cucumbers,
onions, green peppers and shredded cheddar
cheese, though exact toppings may vary. The
garden salad is served with balsamic vinaigrette
or ranch dressing, though there is no standard
dressing.
Caesar SaladCaesar Salad
The basic Caesar salad consists of romaine
lettuce, Parmesan cheese, croutons and Caesar
salad. Sometimes the salad includes anchovies
and olives. There are few varying stories on the
origination of the salad, but the most accepted
one is that it was created by Caesar Cardini in
1924

7. ak_aylin/DTH2023/PMM
Greek SaladGreek Salad
A popular salad in the summer months of Greece,
Greek salad contains sliced tomatoes, cucumber, olives,
red onion and feta cheese, and is topped with olive oil.
Cobb SaladCobb Salad
The Cobb salad was created by baseball-great Ty Cobb's
cousin, Robert Cobb, in 1937. The salad consists of
lettuce, tomatoes, bacon, hard-boiled eggs, grilled
chicken, avocado and Roquefort cheese, and is topped
with a vinaigrette dressing.
Waldorf SaladWaldorf Salad
The Waldorf salad, named after the famed Waldorf
Hotel in New York City, was created in 1983 by the
hotel's maitre d'. The Waldorf is a simple salad
consisting of chopped walnuts, grapes, julienned apples,
celery and mayonnaise.
Oriental Chicken SaladOriental Chicken Salad
The Oriental salad consists of field greens, mandarin
orange slices, sliced almonds, peanuts, fried Asian
noodles and, often, orange-glazed fried chicken. Sesame
ginger dressing tops the salad
Caprese SaladCaprese Salad
A Caprese salad consists fresh mozzarella, tomato slices
and basil, served with a balsamic vinaigrette.

8. ak_aylin/DTH2023/PMM
•Soups Soups – liquid food derived from meat,
poultry, fish and vegetables – served with
bread and butter.
•Divided into 3 basic categories:-
–(CLEAR SOUP)(CLEAR SOUP)
•Broth or stock soups are clear, yellow or
brown in color. Poultry, meat or fish are the
main ingredients in this type of soup. It will
also usually contain vegetables, herbs and/ or
noodles and beans.
–(THICK SOUP)(THICK SOUP)
•Usually made with fish or seafood, this soup
today is made with milk or cream. This
chunky soup often contains potatoes and
broth as well, adding to the thickness.
–(SPECIALTY SOUP)(SPECIALTY SOUP)
•Made with lobster, crab or other type of
shellfish. Pureed vegetables may also be
added to the soup.

9. ak_aylin/DTH2023/PMM
MAIN COURSE &
ACCOMPANIMENTS
•Important part of meal – consist of high protein food –
complete main course must be completed with the
protein, vitamins and minerals.
•Accompaniment – accompanies the main meals –
function is to garnish, to add in size, shape and to add
up the nutrition value of the meal.
Type of
foods
Western meal Local meal
High proteinMeat, poultry, fishMeat, poultry,
fish
VegetablesVegetables, saladsVegetables,
ulam
Starches Potatoes, wheat,
corn and rice
Rice
Sauces Basic western sauceGravy

10. ak_aylin/DTH2023/PMM
•Dessert is a course that typically
comes at the end of a meal, usually
consisting of sweets, cheese, fruit,
cordials, coffee, or liquor. The word
comes from the French word
"desservir" meaning "to clear the table"
or "to serve." Common desserts
include cakes, cookies, pastries, pies,
custard, ice cream, and candies
~HISTORY~
Most dessert recipes involve cooking or baking a
combination of ingredients. Baking has been many cultures'
favorite way to create desserts for many generations. Ancient
records indicate that the first baking occurred when humans
soaked wild grass grains and mashed them into paste, poured
the paste onto a hot rock or flat surface and voila, bread. It
was not long before the Greeks invented cheesecake and the
Romans, fruitcake, and soon dessert became a focal point of
their celebrations and feasts

11. •Served after main course – usually sweet and
may be savory.

12. ak_aylin/DTH2023/PMM
~beverages~
•In western menu, it refers to hot
beverage – coffee or tea.
•In modern service it also includes the
hot and cold, alcoholic and non-
alcoholic beverages.
TypesNon-alcoholicAlcoholic
ColdJuice, syrup, soft
drinks, squash
Beer, cocktail
Hot Chocolate, milk,
tea
Irish coffee,
espresso
martini

13. ak_aylin/DTH2023/PMM
QUESTION??