How to do it and what to be careful about

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How to do it and what to be careful about Menu’s How to do it and what to be careful about

Menu Theory Cold before warm or hot Build up of taste Fish before meat Poultry before meat Pig before lamb Lamb before Veal Veal before Ox Ox before game. Boiled/Steamed before Fried/Roasted

Dish describtion Title: Describtion of the main ingredient Shank of lamb Cooking methode Shank of lamb, braised in stout Explanation to the guest: Shank of lamb braised in Stout, served with warm salad of brussel sprout and Compote of asparagus potatoes

Dish describtion Dishes has to be in accordence to: Variation and season Colour Taste/Flavour Texture

”Tail” Pudding Desserts, Sweets Build up of the menu ”Head” Starters Cold starters Soups Warm starters ”Body” Main courses Fish dishes Meat dishes ”Tail” Pudding Desserts, Sweets Cheese Sweets

Menu ”Balance” Equal amount of dishes in each dish group A total of 16 dishes in the menu means 5 starters 6 main courses 5 Cheeses/Sweets

BON APPETIT Enjoy your meal

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