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 19th 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.

Continental Cuisine
Continental cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries. European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia, as well as nonindigenous cuisines, Australasia, Oceania,and Latin America, which derive substantial influence from European settlers in those regions. The term is used by 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 to cuisine in Europe or continental; in this context, a synonym is European cuisine, especially in British English.

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 substantial emphasis 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, except in nouvelle cuisine. Wheat-flour bread has long been the most common sources of starch with pasta, dumplings and pastries,althoug

h the potato has become a major starch plant in the diet of Europeans and their diaspora since the European,colonisationAmericas. Maize is much less common in most European diets than it is in the Americas; however corn meal, or polenta, is a major part of the cuisine of Italy 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. For example, 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 stocked kitchen. 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

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 a less formal meal, which is why it takes time to prepare. Each course, however, must be scaled appropriately, as you are expecting your diners to eat four additional courses. If your entre will be Tournedos de Boef Barnaise, keep the filets in scale with the rest of the meal. Benefits The traditional multi-course meal gives a sense of ceremony to the meal structure and lends a bit of formality to the event. You don't have to wait for Thanksgiving for a celebration, just announce that you are going to serve a special meal, and it can be the celebration in itself. Bon apptit!

Garden salad
Ingredients:For the salad 2 1/4 cups watermelon cubes 2 1/4 cups pineapple cubes 2 1/4 cups grapes or peach cubes 2 1/4 cups capsicum cubes 2 1/4 cups cucumber cubes 2 1/4 cups apple cubes 1 1/2 cups orange segments salt and black pepper (kalimirch) powder to taste To be mixed into fresh thousand island dressing 3/4 cup curds (dahi) 3 tbsp fresh cream 3 tbsp tomato ketchup 1/2 tsp chilli sauce

2 tbsp finely chopped onions 2 tbsp finely chopped capsicum 1/4 tsp finely chopped green chillies 1 tsp mustard powder 1 tsp sugar salt to taste

Appetizer:Garden Salad

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.

MAKING 2. Into a blender jar, pour the bouillon water mixture and all the remaining ingredients; blend until 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.

Continental Main Course

Vegetable Au-Gratin Ingredients Oven Temp 160 C- 325 F 65 gm French Beans-chopped and blanched 125 gm cauliflower-diced 50 gm mushrooms-sliced thin 2 tsp oil 1 tsp cumin seeds 1/4cup onions-chopped fine 1 tsp salt or to taste 1/4 tsp pissi kali mirch 3 tbsp maida-roasted a little 2 cups milk 1 cup grated cheese

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 to stir-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.

Continental Dessert
Continental Chocolate Slice Recipe

Ingredients
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, crushed 75 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

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 gently for 1 minute. Remove from the heat and stir in the biscuits, coconut and walnuts. Press the mixture on to the bottom of a wellgreased 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.

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, most often Assam teas Lyons, Barry's, Nambarrie's, and Punjana are heavily weighted toward Assam. Many tea producers make Irish

breakfast tea blends specifically for the United States market.Because of its strength, Irish breakfast tea is commonly served with milk, but may also be consumed plain or with lemon or sugar. In Ireland, where milk and dairy products are traditionally a major part of the diet, most people drink tea with milk. Irish breakfast tea is often drunk in the morning. Being of black teas, it has a strong flavour higher caffeine content than green, oolong, or white teas, albeit considerably less than coffee. It is also taken throughout the day and evening due to its smooth and sweet texture. Generally, the best Irish breakfast tea is in loose leaf form, such teas being taken from the best parts of the plant. When brewed, the tea varies in colour from very dark red to brown. Irish breakfast tea can also be bought in tea bags but with more variation in quality.

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