Sabtu, 18 Oktober 2014
INTRODUCTION OF MENU
CARD
Menus, as a list of
prepared foods, have been discovered dating back to the Song Dynasty in China.
In the larger populated cities of the time, merchants found a way to cater to
busy customers who had little time or energy to prepare food during the
evening. The variation in Chinese cuisine from different regions led caterers
to create a list or menu for their patrons.
The word
"menu," like much of the terminology of cuisine, is French in origin.
It ultimately derives from Latin "minutus," something made small; in
French it came to be applied to a detailed list or résumé of any kind. The
original menus that offered consumers choices were prepared on a small
chalkboard, in French a carte; so foods chosen from a bill of fare are
described as "à la carte," "according to the board."
The contemporary menu
first appeared in France during the second half of the eighteenth century, or
The Romantic Age. Prior to this time eating establishments or table d'hôte
served dishes that were chosen by the chef or proprietors. Customers ate what the
house was serving that day, as in contemporary banquets or buffets and meals
were served from a common table. The establishment of restaurants and
restaurant menus allowed customers to choose from a list of unseen dishes,
which were produced to order according to the customer's selection. A table
d'hôte establishment charged its customers a fixed price; the menu allowed
customers to spend as much or as little money as they chose.
TABLE D'HÔTE MENU CARD
Table d'hôte is a
French loan phrase that literally means "the host's table". The term
is used to denote a table set aside for residents of a guesthouse, who
presumably sit at the same table as their host.
The meaning shifted to
include any meal featuring a set menu at a fixed price. In the original sense,
its use in English is attributed as early as 1617, while the later extended
use, now more common, dates from the early nineteenth century. This meaning is
not used in France.
À LA CARTE MENU CARD
À la carte is a French
language loan phrase meaning "according to the menu", and used in
reference to a menu of items priced and ordered separately. The usual operation
of restaurants. This is in contrast to a table d'hôte, at which a menu with
limited or no choice is served at a fixed price.
To order an item from the
menu on its own, example a steak without the potatoes and vegetables is steak à
la carte
To describe a retail
pricing model in which goods or services traditionally bundled together are
separated out, putatively giving the consumer greater choice at lower cost.
EXAMPLE OF TABLE D' HOTE MENU CARD |
EXAMPLE OF À LA CARTE MENU CARD |
WHAT IS A MOCKTAIL
A non-alcoholic
beverage is a beverage that contains no alcohol. Non-alcoholic mixed drinks
(including punches, "virgin cocktails", or "mocktails") are
often consumed by children, people whose religion restricts alcohol
consumption, recovering alcoholics, and anyone wishing to enjoy flavorful
drinks without alcohol. They are often available as alternative beverages in
contexts (such as bars) where the norm is to drink alcoholic beverages.
Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas.
Non-alcoholic beverages contain no more than 0.5 percent alcohol by volume. The
category includes drinks that traditionally have no trace of alcohol such as
sodas, juices, and sparkling ciders. It also includes drinks that have
undergone an alcohol removal process such as non-alcoholic beers and
dealcoholized wines.
The majority of
mocktail beverages are served in places like restaurants with bars, especially
those restaurants known for concocting fabulous drinks. Kids or teetotalers may
enjoy a variety of different flavors. These can be sweet drinks, fairly high in
sugar, depending on how they’re made.
Unless using only fruit
or vegetable juice, mocktails may have high levels of corn syrup and other
sugars that make them best as once in a while treats instead of everyday
drinks. By using best ingredients, it is possible to make healthy mocktails. A
virgin bloody mary could provide a serving of vegetables, but drinks with sodas
or cocktail mixers usually aren’t particularly healthful.
When blending drinks,
keep a separate blender for non-alcoholic versions, to make certain people
don’t get the wrong type or residual alcohols from the blender, or alternately
make mocktail versions first. To make sure that mocktails and cocktails stay
separate, serve them in different styles of glasses. This will help people who
choose non-alcoholic versions of a drink from sipping out of the wrong glass.
DIFFERENCE BETWEEN
COCKTAIL AND MOCKTAIL
©
Cocktails is a mixed alcoholic drink
that requires mixing either one type of alcohol with juices, soft drink and
other fruits or mixing multiple alcoholic drinks with juices or ice tea. As
defined by the Oxford English Dictionary, a cocktail must have at least one
spirit, one sweet/sugary drink and one sour/bitter drink. Initially, cocktails
were a mixture of spirits, sugar, water, and bitters but now the definition has
expanded to include any mixed drink that contains alcohol. Cocktails can
include juices, cream, sugar, honey, fruits, herbs and/or soda.
©
Mocktail is any mixed drink that does
not have alcohol. The name mocktail is derived the word ‘mock’ meaning to
“imitate or mimic” referring to mocktails imitating a cocktail as it seems very
similar to a cocktail but does not have alcohol or any other spirits. Mocktail
is simply a mixed drink that does not have any spirits or alcohol. Many
mocktails are cocktails that remove the alcohol. These are termed with a Virgin
added to the front of their name. For example, Piña Colada, a coconut/pineapple
drink has white rum in the cocktail, while a Virgin Piña Colada, has the exact
same ingredients but does not include the rum in the drink. Mocktails are made
using juices, cream, sugar, honey, fruits, herbs and/or soda.
©
Cocktails and mocktails are both popular
drinks that are served in bars and many restaurants. The major and the only
difference between the two is the alcohol/spirit that is added in the cocktail
but excluded from the mocktail. Popular cocktails and mocktails include Bloody
Mary, Black Dog, Shirley Temple, Sex on the Beach, Virgin Mary, etc. There are
many competitions that take place between bartenders to come up with new
mixtures and concoctions of drinks that can be sold on the market.
LIST OF NON-ALCOHOLIC
COCKTAILS
©
Arnold Palmer – iced tea and lemonade.
©
Baptist Boilermaker — a cup of coffee
served with a glass of seltzer water.
©
Boston cooler – ginger ale and ice
cream.
©
Faisal Ali - 1 part orange juice, 1 part
ginger ale, 1 part cranberry juice.
©
Cinderella - 2 oz. Club Soda, 1 dash
grenadine, 1 oz. lemon juice, orange juice, and pineapple juice.
©
Clayton — (built): ice, 1 nip Claytons,
1/2 a glass full of lemonade and 1/2 a glass full of ginger ale.
©
Nada Daiquiri - A daiquiri made without
any liquor
©
Dolce & Gabbana - A drink consisting
of diet Coke and grenadine syrup - named for its initials DC & G (However,
this drink is also sometimes referred to as Roy Rogers).
©
Egg cream - chocolate syrup, milk, and
seltzer
©
End Wrench - 1 part orange juice, 1 part
tonic water (This drink is also referred to as a Michelangelo)
©
Freddie Bartholomew — ginger ale and
sweetened lime juice (such as Rose's), garnished with a slice of lime. Freddie
Bartholomew was a British child actor popular in the 1930s.
©
Golden Glow
©
Henry — orange juice and lemonade.
©
Jefferson – iced tea and orange juice.
©
Jim Howard – Sprite (soft drink) and
orange juice. The drink was named by a group of Imagineers (Walt Disney
Imagineering) while working on projects at Walt Disney World.
©
Lemon, Lime & Bitters — Has alcohol
but the amount is so small and insignificant that it is usually classed as a
mocktail.
©
Mock Champagne — apple juice, ginger
ale, and lemon juice or
2
liters ginger ale, 46 ounces pineapple juice and 64 ounces white grape juice or
4 parts carbonated water, 4 parts ginger ale and 3 parts white grape juice[2]
©
Muddy Water - cola and orange juice.
©
Pomme Noir — apple juice and cola.
©
Roy Rogers – cola and grenadine syrup,
garnished with a maraschino cherry.
©
Rebecca – pineapple juice (1/3),
cranberry juice (1/3), soda water (1/3).
©
Patrick Sweeney - a little known West
Coast college favorite. Red Bull, cranberry juice, Coke, and orange Gatorade.
©
Rock Shandy – one part soda water, one
part lemonade and a dash of Angostura bitters (South Africa). One part fizzy
orange, one part lemon soft drink (Ireland).
©
Saint Clement's – orange juice and a
lemon-flavored drink.
©
Shirley Temple – Ginger ale, grenadine
syrup, and orange juice.
©
Virgin Mary– a Bloody Mary without the
vodka.
©
Virgin Caesar- a Bloody Caesar without
the vodka.
©
Virgin Piña Colada - coconut cream, and
pineapple juice
HOW TO MOCKTAILS
There are four types of
methods to make mocktail :
©
Shake
©
Blend
©
Stir
©
Layer
CHALLENGES FOR US
We have the challenge
to create a new mocktail recipes by main ingredient, which is given by our
lecturers.
The major ingredients
for making our mocktails are :
©
The clove (cengkih)
©
Bitter gourd
©
Limau purut (lime)
TEA CENGKIH THREE LAYER |
RECIPE 1 : TEA CENGKIH THREE LAYER
RECIPE BY : MUAD’Z BIN
KAMAL
METHOD : LAYER
INGREDIENTS :
©
Tea
©
Milk
©
Clove (cengkih)
©
Hot water
©
Sugar water
©
Ice
METHODS TO MAKE :
©
Soak the the clove and tea with hot
water.
©
Put the sugar water into the cup.
©
Then slowly pour in the milk.
©
Finally, pour the soaking tea and the clove.
©
Put ice
©
Ready to be served
RECIPE 2 : HONEY DEW
BRANCH
RECIPE BY : NUR SYAZANA
BINTI MOHD SOPIAN
METHOD : BLEND
HONEY DEW BRANCH |
INGREDIENTS :
©
Celery
©
Sugar water
©
Lemon
©
Honey dew
©
Ice
©
Nata de coco
METHODS TO MAKE :
©
Minced celery and honey dew with sugar
water.
©
A little lemon juice.
©
Enter nata de coco into the glass.
©
Place the ice.
©
Add the celery mixture and honey dew.
©
Garnish with lemon.
RECIPE 3 : SOUR LYCHEE
RECIPE BY : IELI
SHAHIRAH BINTI HAMDAN
METHOD : STIR
SOUR LYCHEE |
INGREDIENTS :
©
Grape Cordials
©
Lychee
©
Lime juice
©
Lychee juice
©
Sugar water
©
Ice
METHODS TO MAKE :
©
Squeeze lime for get the juice.
©
Enter lychee juice and lychee.
©
Enter grape cordial and sugar water.
©
Stir it all.
©
Add ice.
RECIPE 4 : PERIA MILKY
SHAKE
PERIA MILKY SHAKE |
RECIPE BY : AZLIANA
BINTI BAHARI
METHOD : SHAKE
INGREDIENTS :
© Bitter
gourd
©
Milk
©
Water sugar
©
Green apple
©
Water
METHODS TO MAKE :
©
Blend bitter gourd and green apples to
get the juice.
©
Mix the juice with a little water and
sugar water.
©
Add milk and shake well.
©
Ready to serve.
Rabu, 24 September 2014
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