Classic menu

Format ini digunakan untuk meletakkan menu

serta untuk menunjukkan urutan berbagai
course. Meskipun sebenarnya jumlah kursus
pada menu, dan hidangan dalam masing-masing
tentu saja, akan tergantung pada ukuran dan
kelas pendirian, sebagian besar mengikuti
urutan klasik.
• Urutan ini adalah sebagai berikut:
1. Hors d’oeuvres:
2. Soups
3. Egg dishes
4. Pasta and rice
5. Fish
6. Entrée
7. Sorbet
8. Relevé
9. Roast
10 Vegetables
11 Salad
12 Cold buffet
13 Cheese
14 Sweets
15 Savoury
16 Fruit
17 Beverages
Tradisonal dari course in adalah variasi dari
compound salads tetapi sekarang termasik item
pates, mouses, fruit, charcurie dan smoked fish

Hors d’oeuvres
• Salads
• Fish
• Meats
• Canapés
• Eggs
 Example of common hors d’oeuvre items

Canapés
• These are slices of bread with the crusts
removed, cut into a variety of shapes, then
toasted or fried in oil or butter and garnished.
Garnishes can include smoked salmon, foie
gras, prawns, cheese, asparagus tips, tomato,
egg, capers, gherkins, salami and other meats
Eggs
These can be poached, presented in aspic or
mayonnaise or hard-boiled, cut in two and
garnished or stuffed with various fillings, which
include the yolk
Fish
May include items such as anchovies, herring
(fresh or marinated), lobster,
mackerel(marinated, smoked or fresh), smoked
eel (filleted or sliced) and prawns (plain, in
cocktail sauce or in a mousse)
Meats
Includes items such as pates, ham (raw, boiled
or smoked) and salamis of all varieties
Salads
Plain or compound.
Examples of plain salads include fish and meat salads,
cucumber salad, tomato salad, potato salad, beetroot salad,
red cabbage and cauliflower.
Compound salads include Russian (mixed vegetables in
mayonnaise); Andalouse (celery, onions, peppers, tomatoes,
rice and vinaigrette); Italienne (vegetable salad, cubes of
salami, anchovy fillets and mayonnaise); and Parisienne
(slices of crayfish, truffles, Russian salad and bound with
mayonnaise and aspic)
• Asparagus
Fresh asparagus can be eaten hot with, for
example, melted butter or Hollandaise sauce or
cold with vinaigrette or mayonnaise.
• Avocado
Can be served with vinaigrette (now more likely
to be made with a wine vinegar), which is served
separately, or with prawns in a cocktail sauce.
There are also special dishes to hold half an
avocado.
Caesar salad
Salad of cos (or Romaine) lettuce, dressed with
vinaigrette or other similar dressing (originally
containing near-raw egg), garlic, croutons and
grated (or shaved) parmesan cheese.
Caviar
Served onto a cold fish plate and
accompaniments include blinis (buck wheat
pancakes) or hot breakfast toast, butter,
segments of lemon, chopped shallots and
chopped egg yolk and egg white. Portion size is
usually up to about 30 g (1 oz)
Charcuterie
This can include a selection of meat (mainly
pork) items including Bayonne ham, salamis,
smoked ham, Parma ham and also pates and
terrines. Accompaniments are peppermill and
cayenne pepper, gherkins and sometimes
onions.
Corn on the cob
Fresh fruit
Fruit cocktails
Fruit juices
Globe artichokes
This vegetable is usually served whole as a
starter. The edible portion of the leaves is
‘sucked off’ between the teeth after being
dipped in a dressing (for example, vinaigrette if
served cold or melted butter or Hollandaise
sauce if served hot).
Gravlax
Salmon pickled with salt, sugar and dill.
Traditional accompaniments are a slightly
sweetened sauce of mustard and dill and often
half a lemon (which may be wrapped in muslin
to prevent the juice squirting onto the customer
when the lemon is squeezed). A variety of
unbuttered breads are often offered, with butter
and alternatives served separately
Mousses and pâtés
Hot, unbuttered breakfast toast or bread is
offered. Butter or alternatives may be offered
and other accompaniments appropriate to the
dish itself, for example, lemon segments with
fish mousses, although lemon is often offered
with meat-based pates
Niçoise salad
There are a number of versions of this salad.
Other salads
Oysters (hûitres)
Accompaniments include half a lemon and the
oyster cruet (cayenne pepper, pepper mill, chilli
vinegar and Tabasco sauce). Traditionally brown
bread and butter is also offered
Potted shrimps
Accompaniments include hot, unbuttered,
breakfast toast (there is plenty of butter already
in this dish), cayenne pepper, a peppermill and
segments of lemon
Seafood Cocktails (Cocktail de crevettes)
Accompaniments are a lemon segment,
peppermill, sometimes cayenne pepper and
traditionally brown bread and butter, although
this is less common now
Smoked salmon (saumon fumé)
Traditional accompaniments are half a lemon
(which may be wrapped in muslin to prevent the
juice squirting onto the customer when the
lemon is squeezed), cayenne pepper, peppermill
and brown bread and butter.
Other smoked fish
As well as the accompaniments offered with
smoked salmon, creamed horseradish has
become a standard offering with all other
smoked fish including trout, mackerel, cod,
halibut and tuna
Snails (escargots)
The snails are served in an escargot dish, which has
six or twelve indentations. French bread is offered
for mopping up the sauce. Half a lemon (which
may be wrapped in muslin to prevent the juice
squirting onto the customer when the lemon is
squeezed) may also be offered, and a finger bowl
containing lukewarm water and a slice of lemon
and an extra napkin is laid as part of the cover
Soups ini termasuk semua soup, baik itu hot dan
cold

Soups (potages)
 Soups
Soups are divided into a number of categories,
including consommes, veloutes, cremes, purees,
potages, bisques (shellfish base soups) and
broths.
• Consommé
Clarified soup made from poultry, beef, game or
vegetable bouillon.
• Veloutés, crèmes and purées
Traditionally croûtons were only offered with
purées and Cream of Tomato soup, but they are
now commonly offered with a range of soups.
• Potages, broths and bisques
Examples of national soups
Batwinia (Russian)
Puree of spinach, sorrel, beetroot and white
wine, with small ice cubes served separately.
Served very cold
Bortsch (Polish)
Duck-flavoured consomme garnished with duck,
diced beef and turned root vegetables. The
accompaniments are sour cream, beetroot juice
and bouchees filled with duck pate.
Bouillabaisse (French)
This is really a form of fish stew. Thin slices of
French bread, dipped in oil and grilled (sippets),
are offered as well as rouille.
Cherry (German)
Bouillon consisting of cherry puree, cherry juice
and red wine, served with stoned cherries and
sponge finger biscuits
Chowder (USA)
Chowders are thick soups usually containing
seafood, potatoes and cream or milk.
Cock-a-leekie (Scottish)
Veal and chicken consomme garnished with
shredded leeks and chicken. Served with prunes.
Gazpacho (Spanish)
A cold, tomato-based soup. It contains
tomatoes, onions, breadcrumbs, peppers,
cucumber, garlic, ice water, sugar and spices.
Croutons, diced cucumber, peppers, tomato and
onion may all be offered as accompaniments.
Kroupnich (Russian)
Barley and sections of poultry offal garnished
with small vol-au-vents stuffed with poultry
meat
Mille fanti (Italian)
Consomme with a covering of breadcrumbs,
Parmesan cheese and beaten eggs
Minestrone (Italian)
Vegetable paysanne soup with pasta. Traditional
accompaniments are grated Parmesan cheese
and grilled flutes
Miso (Japanese)
Miso is a paste made from fermented soya
beans. The soup is made by adding this paste to
dashi soup stock. The stock itself is made from
bonito flakes and konbu seaweed.
Petit Marmite (French)
Beef and chicken-flavoured soup garnished with
turned root vegetables and dice of beef and
chicken. Accompaniments are grilled flutes,
poached bone marrow and grated (shaved)
Parmesan cheese. Sometimes the bread and
cheese are done as a croute on top of the soup
before serving at the table
Potage Germiny (French)
Consomme thickened before service with egg
yolks and cream. Cheese straws are offered
Shchi (Russian)
Bortsch consomme, garnished with sauerkraut.
Beetroot juice and sour cream are offered
separately
Soupe à l’oignon (French)
French onion soup, Can be served with grilled
flutes and grated (shaved) Parmesan cheese but
is often topped with a slice of French bread
gratinated with cheese
Ada banyak hidangan telur di luar omelet biasa,
tetapi ini belum mempertahankan popularitas
mereka di menu modern.

Egg dishes (oeufs)

• Egg dishes
Egg dishes as separate courses have become less
common in recent years. Omelettes have
retained their popularity while dishes such as
eggs en cocotte occasionally feature on menus.
Oeuf sur la plat
 Oeuf en cocotte
The egg is cooked in the cocotte dish and served
in this dish with various garnishes.
Omelettes
Savoury soufflés
Termasuk semua hidangan pasta dan nasi. Dapat
disebut sebagai farinaceous
piring.

Pasta and rice (farineux)

• Pasta and rice dishes
These dishes, which are also referred to as farinaceous
dishes, include all pastas such asspaghetti, macaroni,
nouilles and ravioli, and also rice dishes such as pilaff
or risotto. It also includes dishes such as Gnocchi
Piedamontaise (potato), Parisienne (choux paste) and
Romaine (semolina). Grated Parmesan cheese is
normally offered with all these dishes. Sometimes the
Parmesan cheese is shaved from the piece rather than
grated.
Accompaniments
Grated Parmesan cheese is normally offered
with all these dishes. Sometimes the Parmesan
cheese is shaved from a large piece rather than
grated.
course ini terdiri dari fish dishes, panas dan
dingin. Hidangan ikan seperti
Smoked salmon atau seafood cocktails terutama
dianggap sebagai hidangan hors d'oeuvres dan
karena itu akan disajikan lebih awal dalam
hidangan.

Fish (poisson)
• Fish dishes
I The general accompaniments for fish dishes are
shown in
1. Hot fish dishes with a sauce
2. Hot fish dishes without a sauce
3. Fried fish which has been bread crumbed (à
l’Anglaise)
4. Fried or grilled fish dishes, not bread crumbed
5. Deep fried fish which has been dipped in
batter (à l’Orly)
6. Cold poached fish dishes
 Fish dishes
A wide variety of fish and shellfish are available
today. They provide a good source of protein
and may be cooked and presented in many
ways.
General accompaniments for fish dishes
Hot fish dishes with a sauce
Usually no accompaniments
Hot fish dishes without a sauce
These often have Hollandaise or another hot
butter-based sauce offered. Lemon segments
may also be offered
Fried fish which has been bread crumbed (à
l’Anglaise)
These dishes often have tartare sauce or
another mayonnaise-based sauce offered,
together with segments of lemon
Fried or grilled fish dishes, not bread crumbed
These dishes are usually offered with lemon.
Sometimes sauces such as Hollandaise or tartare
are offered
Deep fried fish which has been dipped in batter
(à l’Orly)
A (kitchen-made) tomato sauce is sometimes
offered together with segments of lemon.
Proprietary sauces can also be offered, as can
vinegar if chips are being served
Cold poached fish dishes
Usually mayonnaise or another mayonnaise-
based sauce such as Sauce Vert is offered,
together with segments of lemon
Grilled herring (hareng grillé)
Usually served with a mustard sauce
Whitebait
Accompaniments are cayenne pepper,
peppermill, segments of lemon and brown
bread offered with butter or alternatives
Mussels
Cold lobster
Lemon and sauce mayonnaise are the usual
accompaniments
Sushi and sashimi
Wasabi and soy sauce
Entrées pada umumnya adalah hidangan kecil yang dihias dengan baik
yang berasal dari dapur siap untuk di makanan atau di sajikan. Mereka
biasanya disertai dengan saus . Kentang dan sayuran biasanya tidak
disajikan dengan hidangan ini jika ingin diikuti dengan hidangan utama.
Jika ini adalah hidangan daging utama maka biasanya kentang dan
sayuran juga ditawarkan.
Contoh dari jenis hidangan ini adalah tournedos, noisettes, roti manis,
garnished cutlets atau mengisi kasus vol-au-vent.

Entrée
Sorbet tradisional (kadang-kadang sekarang disebut granites) disajikan
untuk memberi jeda dalam waktu makan, memungkinkan langit-langit
untuk disegarkan. Mereka adalah es air beku ringan, sering didasarkan
pada jus buah tanpa pemanis, dan dapat disajikan dengan spirit,
liqueur atau bahkan Champagne dituangkan. Rokok Rusia juga biasa
ditawarkan pada tahap makan seperti ini.

Sorbet
Ini mengacu pada main roasts atau other larger joints of meat yang
lebih besar yang akan disajikan bersama dengan kentang dan sayuran.

Relevé
This term traditionally refers to roasted game or poultry dishes.

Istilah ini secara tradisional mengacu pada roasted game atau poultry
dishes.

Roast (rôti)
 Meats, poultry and game
Roast meats
In all cases roast gravy is offered.
Roast beef
Horseradish sauce, French and English mustards
and Yorkshire pudding

Roast lamb
Traditionally mint sauce, although redcurrant
jelly is sometimes also offered.
Roast mutton (mouton rôti)
Traditionally redcurrant jelly, although mint
sauce is sometimes also offered. An alternative
traditional accompaniment is a white onion
sauce
Roast pork (porc rôti)
Apple sauce and sage and onion stuffing

Veau rôti
A thickened roast gravy and lemon, parsley and
thyme stuffing
Boiled meats
Boiled mutton (mouton bouilli)

Salt beef (silverside)

Turned root vegetables, dumplings and the
natural cooking liquor
Boiled fresh beef (boeuf bouilli)
Turned root vegetables, natural cooking liquor,
rock salt and gherkins

Boiled ham (jambon bouilli)

Parsley sauce or white onion sauce
Other meat dishes
Irish stew
Accompaniments are Worcestershire sauce and
pickled red cabbage
Curry (kari)
General accompaniments are poppadums
(crisp, highly seasoned pancakes), Bombay Duck
(dried fillet of fish from the Indian Ocean) and
mango chutney. Also offered is a Curry Tray,
which will have items such as diced apple,
sultanas, sliced bananas, yoghurt an desiccated
coconut as part of the selection available
mixed grill and other grills
These dishes may be garnished with cress,
tomato, straw potatoes and parsley butter.
Various mustards (French and English) and
sometimes proprietary sauces (tomato ketchup
and brown sauce) are offered as
accompaniments.
Steaks
Sauce Bearnaise is offered with Chateaubriand
(double fillet) and sometimes with other grilled
steaks
Accompaniments for poultry and furred and
feathered game
Roast chicken (poulet rôti)
The accompaniments are bread sauce, roast
gravy, parsley and thyme stuffing, game chips,
grilled bacon rolls and watercress. Sage and
onion stuffing is also served
Roast duck
Sage and onion stuffing, apple sauce and roast
gravy are served

Wild duck
Roast gravy and traditionally an orange salad
with an acidulated cream dressing is offered as a
side dish
Roast goose
Sage and onion stuffing, apple sauce and roast
gravy
Roast turkey
Cranberry sauce, chestnut stuffing, chipolata
sausages, game chips, watercress and roast
gravy are the usual accompaniments
Furred game
Jugged hare
Heart-shaped croutons, forcemeat balls and
redcurrant jelly

Venison
Cumberland sauce and redcurrant jelly
When roasted
The accompaniments for all feathered game
such as partridge (perdreau), grouse (lagopede)
and pheasant (faisan) are fried breadcrumbs,
hot liver pate spread on a croute on which the
meat sits, bread sauce, game chips, watercress
and roast gravy
Terlepas dari sayuran yang disajikan dengan Relevé atau Roast course,
tertentu (mis. asparagus dan artichoke) dapat disajikan sebagai
hidangan terpisah, meskipun jenis masakan ini sekarang lebih umum
disajikan sebagai permulaan.

Vegetables (légumes)
Sering merujuk pada sepiring kecil salad yang diambil setelah hidangan
utama (atau kursus) dan cukup simply a green salad and dressing.
.

Salad (salade)
 Potatoes, vegetables and salads
Potatoes
There are four categories: floury, firm, waxy and
salad potatoes, all of which have different uses.
Potatoes are from the tuber family, which also
includes items such as sweet potato, yams and
Jerusalem artichoke.
Kursus ini mencakup berbagai daging dan ikan dingin, dan keju
item telur bersama dengan berbagai salad dan dressing.
.

Cold buffet (buffet froid)

Kursus ini mencakup berbagai daging dan ikan dingin, dan keju
item telur bersama dengan berbagai salad dan dressing.
.

Cheese (fromage):
 Cheese
• Cheeses are distinguished by flavour and categorised according to
their texture. They differ from each other for a number of reasons,
mainly arising through variations in the making process. Differences
occur in the rind and how it is formed and in the paste and the
cooking process (relating here to both time and temperature).
Cheeses also vary because the milk used comes from different
animals such as cows, sheep and goats. Dependent upon use,
cheeses may be purchased either whole or pre-portioned. Cheese
should be stored in a cool, dark place, with good air circulation or in a
refrigerator. If it is not covered in its original wrapping, it should be
wrapped in either greaseproof paper, cling film or aluminium foil to
prevent any drying out taking place. It should also be stored away
from food items that absorb flavours/odours, such as dairy produce.
 Sweets
Kursus ini mencakup berbagai daging dan ikan dingin, dan keju
item telur bersama dengan berbagai salad dan dressing.
.

sweet
On the lunch and dinner menu a savoury may generally be served as an
alternative to a sweet. In a banquet it may be a separate course served
in addition to either a sweet or cheese course.

Savouries
 Savouries
On toast
Canapés or croûtes
Tartlettes
Barquettes
Bouchées
Omelettes
Fruit
Sometimes simple savouries, such as Welsh rarebit or other items on
toast, or in pastry, or savoury souffles, may be served at this stage.

Savouries
Dessert
Dessert (fresh fruit and nuts)
Dessert may include all types of fresh fruits and nuts
according to season, although the majority of the more
popular items are now available all the year round. Some of
the more popular items are dessert apples, pears, bananas,
oranges, mandarins, tangerines, black and white grapes,
pineapple and assorted nuts such as Brazils. Sometimes a
box of dates may appear on the fruit basket. The dessert is
usually dressed up in a fruit basket by the larder section and
may be used as a central piece on a cold buffet until
required.
BEVERAGE
 MENU BERDASARKAN
SELECTIVE
MENU BIASANYA
MEMPUNYAI KATEGORI PADA PERTIMBANGAN
UMUMNYA MEMBUAT MENU
• APPETIZER • KESUKAAN
• ENTREE TAMU
• SIDE DISHES • EQUIPMENR
• BEVERAGE • WORKPLACE
• EMPLOYEEE

LIMITED OR SEMI
FULL SELECTIVE MENU NON SELECTIVE MENU
SELECTIVE MENU
 MENU BERDASARKAN
SELECTIVE
FULL SELECTIVE MENU
• MINIMAL 2 PILIHAN SETIAP KATEGORI
• TAMU KAN MUDAH MEMILIH MAKAKAN KARENA
BANYAK PILIHAN.
• KEBUTUHAHN AKAN SUMBER DAYA MANUSIA.
• INGREDIENT HARUS CUKUP DI INVENTORY
STAFF MEMPUNYAI SKILL DAN FLESIBEL UNTUK
MERESPON SETIAP PESANAN
 MENU BERDASARKAN
SELECTIVE
LIMITED OR SEMI
SELECTIVE MENU • MENGIZINKAN HANYA 1 ATAU LEBIH DARI SETIAP
KATEGORI MAKANAN
 MENU BERDASARKAN
SELECTIVE
NON SELECTIVE MENU
Breakfast Lunch
Fruit or juice Soup (optional)
Cereal, hot or cold Entrée or sandwich
Eggs and breakfast meats Salad or vegetable
Toast or hot bread Bread with margarine or butter
Choice of beverages Fruit or light dessert
Choice of beverages

Dinner
Soup (optional)
Entrée (meat, fish, poultry, or vegetarian)
Two vegetables (one may be potato or pasta)
Salad
Bread with margarine or butter
Dessert
Choice of beverages