RESTAURANT MANAGEMENT (HM 432) CHAPTER 4 (Part 1) Food and Beverage Service Areas and Equipment.

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RESTAURANT MANAGEMENT (HM 432) CHAPTER 4 (Part 1) Food and Beverage Service Areas and Equipment

7. Sorbets Because of the length of the French classical menu, this course is considered to be the ‘rest’ between courses. The sorbet, therefore, must be able to counteract the richness of dishes already served and stimulate the appetite for those to come. The sorbet is a water ice plus Italian meringue, flavoured with champagne or a liqueur. It should be piped into a champagne glass which should then be served on an underplate with a teaspoon.

8. Relevés Relevés are normally larger than entrées and take the form of butchers joints which have to be carved. These joints are either poêled or roasted. A sauce or roast gravy and potatoes and green vegetables are always served with this course. The main dish may consist of any of the following items: saddle of mutton, baron of beef, boned sirloin, braised ham etc. 9. Roast (rôtis) Roast always consists of roast game or poultry: chicken, turkey, duck, pheasant, quail etc. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a crescent shaped dish. The latter is placed at the top left-hand corner of the cover.