PROGRAM PELATIHAN BERBASIS KOMPETENSI

MENU KNOWLEDGE

KODE PROGRAM PELATIHAN: SIHI/MK/20-21/01

SIHI
SUBANG INTERNATIONAL HOTEL INSTITUTE
JL.Mayjen. D.I.Panjaitan No.73 Kel. Karanganyar, Kec. Subang, Kabupaten Subang – Jawa
Barat, Kode Pos 41211, Telp/Fax (0260) 412801
2020
 PREFACE

This module has been accomplished to help a trainee gain comprehensive knowledge in service
industry especially in food division.

The composition of this module is compiled based on specific experiences in land base hotel and
floating hotel which has something in common and a close relationship in between.

This module covers a thorough discussion of food knowledge and terminology, dietary
restriction, and wine knowledge.

By studying this module, we do hope the trainee will be able to obtain a knowledge in becoming
a professional hotelier that meet the standard of hospitality industry.

Subang, September 2020

Budi Sentosa

i
 CONTENTS

PREFACE.................................................................................................................................................... i

CONTENTS ............................................................................................................................................... ii

CHAPTER I FOOD KNOWLEDGE ......................................................................................................... 1

1.1 Basic food knowledge ....................................................................................................................... 1

1.2 Categories Of food ............................................................................................................................ 1

1.3 Type of bread and roll ....................................................................................................................... 4

1.4 Cheese ............................................................................................................................................... 4

1.5 Pasta .................................................................................................................................................. 8

1.6 Mother of sauce ................................................................................................................................ 9

1.7 Food accompaniment and condiment .............................................................................................. 11

1.8 Basic and specialized menu terminology ........................................................................................ 12

CHAPTER II DIETARY RESTRICTION AND FOOD ALLERGIES .................................................... 16

2.1 Religious Dietary Practices ............................................................................................................. 16

2.2 Medical and food allergies .............................................................................................................. 19

CHAPTER III WINE KNOWLEDGE...................................................................................................... 22

3.1 Wine Terms .................................................................................................................................... 22

3.2 Classification Of Wine .................................................................................................................... 23

3.3 Type Of Table Wine ...................................................................................................................... 23

ii
 CHAPTER I
FOOD KNOWLEDGE

1.1 Basic food knowledge

As a waiter you are responsible not only for serving food but also explaining of how the dishes
are prepared. This way , you can assist the guests in making a choice and assist them with an
answer when they ask anything about the menu. Hence, the upselling would commence quite
easily.

1.2 Categories Of food

Food on a menu fall into several general categories. The following is the food categories either
based on courses or classification:

a. Food item based on Courses

1. Appetizer (Hors d’oeuvre) is a savory food item served before meal to stimulate
appetite. This can be cold or hot appetizer.

2. Soup is the second course after appetizer. is a primarily liquid food generally served
warm (but may be cool or cold).
 A common type of broth is consommé, which are crystal clear broths or stock that
have a full flavor, aroma, and body.
 A potage is a category of thick soups, stews, or porridges, in some of which meat
and vegetables are boiled together with water until they form into a thick mush.
chowders are thick soups usually containing some type of starch.
.
 Cream soups are a dairy based soup. Bisques are heavy cream soups traditionally
prepared with shellfish, but can be made with any type of seafood or other base
ingredients

3. Salad is a dish of mixture of raw or cooked vegetable, usually seasoned with the
dressing. There are two kind of salads green salad and compound salad. Salad can be
served as the third course after soup or as a main course . Salads may contain
vegetables, fruit, cheese, cooked meat , eggs, cured meat, grains, seeds and nut. There
are some leafy vegetable that commonly used as underliner of the salad such as
Boston lettuce, romaine , iceberg, radicchio, endive, red oak lettuce, spinach, arugula,
cabbage and etc,.
Dressing is a sauce that comes with salad. There are many kinds of dressings, and
here are some well known dressing:
 French dressing : (oil, vinegar, and tomato ketchup)
 Blue cheese dressing ( oil, vinegar, cream and blue cheese)

Subang International Hotel Institute 1

Menu Knowledge Modul 2020
Budi Sentosa
  Italian dressing (oil, vinegar, chopped onion, parsley, chives and garlic)
 Thousand island dressing (mayonaise, tomato ketchup, chopped pickles, paprika,
onion and parsley)
 Russian dressing (mayonaise and tomato ketchup)
 Green goddess dressing (mayonaise, onion,pickles and pressed cucucmber)
 Caesar dressing (oil, vinegar, butter, garlic, mustard and egg yolk)
 Ranch dressing ( mayonaise, garlic, onin and cheese)

4. Main course (Entree) it is a main dish of all other courses in a set of menu
composition, usually built around vegetables, meat, poultry, game or pasta dishes.

5. Desserts is the closing course after main course. It is usually a variety of sweet such
as pastries, cakes, ice cream, fromagerie and etc.
Fromagerie is refers to the artisant cheese. Primarily found on formal menus. It is
served as a dessert. Fromageries always served with cracker, chutney, dried fuit and
nut.

b. Food item based on classification

1. Fruit
There are several Fruit which commonly served in the hotel or cruiseship including
as follow:
- orange –grapefruit – pineapple – apple – honeydew – watermelon – cantaloupe/rock
melon – grape – banana – pear – cherry – strawberry – blackberry – blueberry –
papaya – apricot- kadota fig – prune – lemon – mango – kiwi , etc.
2. Vegetable
Below are the following category of vegetables:
 Steam vegetables : asparagus, celery, leek, rhubarb, etc.
 Leaves vegetable : spinach, cabbage, arugula, water cress, brussel sprout,
radicchio, kale, lettuce ( iceberg, romaine, bibb, boston, etc.)
 Flower : artichoke, cauliflower, brococoli, etc.
 Stalk or bulb :onion, garlic, leek, shallot, fennel, etc.
 Seed and bean : kidney bean, green peas, soy bean etc
 Root and Tubers :beet, carrot, radish, turnip,celeriac, jicama, potato,cassava, yam
etc.
 Fruit vegetable : tomatoes, eggplant, bell pepper, etc
 Fungi vegetable : button mushroom, enoki, oyster, shitake, truffle, etc.
3. Meat

Subang International Hotel Institute 2

Menu Knowledge Modul 2020
Budi Sentosa
 There are many different type of meat that served on the cruiseline or restaurant daily
menu. They are beef, pork, lamb and veal.
 Beef
The cut of meat from beef which you must able to recognize are prime rib, rib
steak, plank steak, t bone steak, strip loin, new york steak, tenderloin, filet
mignon, minute steak and chateaubriand.
 Pork
Pork cuts which you must able to recognize are pork chop, cutlet, bacon, ham,
prosciutto, and salami.
 Veal
Veal is the meat of the calves, in contrast to the beef from older cattle. The cut of
veal are
Cutlet (boneless cut from the leg) rib chop (cut from the rib), loin chop (has t
shapped bone)
 Lamb and mutton
Both lamb and mutton are very similar types of meat, with one fundamental
difference;
Lamb is from a sheep less than one year old
Mutton is the meat of an adult sheep.
Just like beef and pork , there are a variety of popular lamb cuts such as rack,
chop, loin chop and shank.
4. Seafood
Fish / poison
Any restaurant onboard the ship will have numerous differnt types of fish to order.
Based on the flavor there are three fish flavor profile as follow:
 Mild : branzino, tilapia, halibut, cod, sole,perch, walleye, catfish. When the guest
say they want fish that doesn’t taste like fish, they’re lookig for something mild.
 Medium : yellowtail/kampachi, snapper, swordfish,grouper, trout
 Full : salmon, tuna, bluefish, mackerel, sardines, anchovies, herring. It has a
strong flavor on all of them.

Shellfish

They mostly fit into the seafood and usually served as appetizer. Examples include :

Crab, shrimps, langoustine, lobster, prawn, snail (escargot), mussels, clams, oyster,
scallop

Squid, octopus, cuttlfish, etc.

Subang International Hotel Institute 3

Menu Knowledge Modul 2020
Budi Sentosa
 5. Poultry
Can be defined as fowls including chicken, duck, quail, and turkey. Some pultry like
chicken and turkey usually divided into two part , white or light meat comes from the
breast and wings. And the dark meat comes from legs which are thighs and
drumstick.
On board the ship turkey is served during thanksgiving day.cranberry compote or
cranberry dish always comes with turkey dish.

6. Game
Games is animals hunted for food. It is divided into two categories as follow:
Hair games : venison and hare
Feather games : pheasant, wild duck, guinea hen

1.3 Type of bread and roll

Bread is served during breakfast, lunch and dinner. Bread that is served during breakfast usually
kind of toast bread such as :

 white toast, whole wheat toast, rye toast, english muffin, and bagel. There are also
croissant and sweet roll served during breakfast. Danish and sweet muffin are the
sample of the sweet roll.

Meanwhile the bread and roll that we serve during lunch and dinner has more variation. we serve
different kind of bread either slice or roll on the bread basket. Below are the name of bread we
serve at lunch and dinner time:

 Bread : multigrain, Rye Bread, Nordlaender, Black & White baguette, Ciabatta,
brioche, focaccia, pumpernickel, sourdough, etc

1.4 Cheese
a. English Cheeses
 Cheddar: Cheddar cheeses were originally made in England; however, today
they are manufactured in quite a number of countries. Fully cured, Cheddar is a
hard, natural cheese. The rind, if any, is artificial, most often times wax. The color
of the wax used for coating does not indicate a level of quality. Normally, the
color of Cheddar ranges from white to pale yellow. Some Cheddars however have
a color added, giving the cheese a yellow-orange color. Cheddar is always made
from cow's milk and has a slightly crumbly texture if properly cured. If the cheese
is too young, the texture is smooth. Cheddar gets a sharper taste the longer it

Subang International Hotel Institute 4

Menu Knowledge Modul 2020
Budi Sentosa
 matures. The important thing in purchasing Cheddar is to consider the age of the
cheese. Of course, the older it is, the more it will cost. Shop
 Cheshire: One of the oldest English cheeses, allegedly invented during the 12th
century. Cheshire is firm in texture and a bit more crumbly than Cheddar.
Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor
sharpens as it ages. Shop
 Stilton: Historically referred to as "The King Of Cheeses," Stilton is a blue-mold
cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-
green veins and a wrinkled rind which is not edible. Stilton is milder than
Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as
a dessert cheese served with a Port Wine. Shop
 White Stilton: A white version of the famous British blue cheese, it is available
plain or flavored with numerous candied or dried fruits. Shop

b. French Cheeses
 Beaufort: This giant 80 pound cheese is fruity and nutty. Hailing from the French
Alps, it is a great melter and is often added to fondue.
 Brie: Brie is the best known French cheese and is aptly nicknamed "The Queen
Of Cheeses". Several hundred years ago, Brie was one of the tributes which the
subjects had to pay to the French kings. In France, Brie is very different from the
cheese exported to the United States. "Real" French Brie is unstabilized and is at
its peak of flavor when the surface turns slightly brown. As long as the cheese is
still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe
will stop the maturing process and the cheese will never develop properly.
Exported Brie, however, is stabilized and never matures. Stabilized Brie has a
much longer shelf life and is not susceptible to bacteriological infections. Brie,
one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is
packaged in a wooden box. In order to fully enjoy the experience, Brie must be
served at room temperature.
 Camembert: Another soft-ripened white mold cheese from France, Camembert,
like Brie, is soft and creamy with an edible crust. A wheel of Camembert,
however, is only 8 ounces and comes in its own wooden box.
 Roquefort: The most famous blue-mold cheese in the world, authentic Roquefort
comes from caves near the Spanish border and is made from sheep's milk.
Roquefort is sharp, peppery, piquant and distinct. The blue mold is added to the
curd by mixing it with powdered bread containing the Pennicillium Roqueforti
mold. The French eat Roquefort as a dessert cheese, although most Americans
prefer it in salads or dips.

Subang International Hotel Institute 5

Menu Knowledge Modul 2020
Budi Sentosa
 c. Greek Cheeses
 Feta: Genuine Greek Feta is made from sheep's milk, with a distinct strong,
slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is
traditionally sold in glass jars, although modern packaging techniques have
become more commonplace. Feta needs to be covered in brine at all times
otherwise it will dry out and mold fast and needs to be refrigerated at all times.
Feta is a true eating cheese, although most Americans think of it as a salad
topping. Shop

d. Italian Cheeses
 Asiago: From the high plateau of the same name, Asiago comes in two
varieties: d'Allevo is made from whole unpasteurized milk and is firm, sharp and
nutty whereas Pressato is made from part-skim pasteurized milk and is soft and
mild. Shop
 Fontina: Genuine Fontina comes from the Val d'Aosta region of Italy, in the Alps
near the French and Swiss borders. One of the few cheeses imported into America
that is made from raw (unpasteurized) milk, it is a smooth, straw-colored cheese
with a brown rind. Fontina has a delicate, nutty, buttery sweet flavor. Fontina is
the primary ingredient in Italian fonduta and is a pristine table or dessert
cheese. Shop
 Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table
cheese. It is an antique cheese of great popular tradition with a compact, rough,
hard, reddish crust and a firm but mellow paste interior which melts on the
tongue. Its color ranges from white to straw-yellow with an unmistakable marbled
green or bluish-green mold. The taste ranges from mild to sharp, depending on
age. Gorgonzola is also excellent in salads and dips. Shop
 Mascarpone: This cheese is virtually solidified cream, mildly coagulated and
whipped into a velvety consistency. It hails from the Lombardy region and is
served with fresh fruit or sweetened with sugar and used as a pastry ingredient,
such as for Tiramisu. Shop
 Mozzarella di Bufala: "Buffalo" Mozzarella is made in the South of Italy from
pure water buffalo milk. This cheese is pure white, hand-formed into small balls.
It is soft and rubbery and stored in a whey brine. It is best served with sliced
tomatoes and fresh basil, drizzled with extra virgin olive oil and sprinkled with
salt and pepper. Shop
 Parmigiano Reggiano: Made from the same recipe as Grana Padano, it too is a
very hard natural cheese. A full wheel of Parmigiano Reggiano weighs 75 lbs. and
must be cut by a saw. Parmigiano Reggiano's flavor is unmistakably piquant and
true cheese connoisseurs know when they are served an inferior imitation. Often

Subang International Hotel Institute 6

Menu Knowledge Modul 2020
Budi Sentosa
 used as a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta
dishes, veal, chicken, or salads. Buy this cheese as a wedge and grate it yourself
so you know you are getting the real thing. Shop
 Provolone: Provolone has a slightly smoky flavor and is mellow and compact
with a smooth, paste-like texture. Provolone has an inedible crust and has strings
to hang from rafters. Aged long enough, Provolone can be grated. However, it is
better known as a table or sandwich cheese. Shop
 Ricotta: Ricotta is made from whey collected from making other cheeses and re-
cooked. It is white, creamy and mild and is primarily used as an ingredient in
lasagna. Shop

e. Netherland Cheeses
 Edam: Edam is a semisoft to hard natural cheese, depending on age. Edam is
similar in flavor to Gouda, but slightly dryer in texture and less creamy. Edam is
traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax.
Because of its shape and size, Edam makes an excellent gift basket centerpiece.
 Gouda: Gouda is a semisoft to hard natural cheese, depending on age. It is pale
yellow and slightly sweet and nutty. Gouda is considered to be one of the world's
great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit
and wine.
 Leyden: Leyden is a part-skim cheese laced with caraway or cumin seeds. It is
semisoft to hard and bland in flavor. Its seeds give Leyden most of its taste.

f. Scandinavian Cheeses
 Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a
deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-
sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served
with fruit and wine. Flavored Cream Havarti cheeses are also available, with
ingredients such as dill, jalapeno pepper or garlic and herbs. Shop

g. Switzerland Cheeses
 Emmental: More commonly referred to as "Swiss Cheese", Emmental is imitated
by many cheese producing countries. Emmental is considered to be one of the
most difficult cheeses to successfully manufacture because of its complicated,
hole-forming fermentation process. Emmental can be used as a table cheese,
dessert cheese or sandwich cheese. Shop
 Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is
similar to Emmental but with smaller hole formation. Its texture is chewy and it

Subang International Hotel Institute 7

Menu Knowledge Modul 2020
Budi Sentosa
 develops small cracks as it ages. In addition to its role as a Fondue cheese,
Gruyere is also an excellent sandwich cheese that melts evenly.

h. USA Cheeses
 Monterey Jack: David Jacks, a Scottish immigrant who settled in Monterey,
California created Monterey Jack in the 1890s. Jacks followed a Swiss-method of
cheesemaking, which is why Monterey Jack has its semi-soft, cracked texture.
When young, it is bland and mostly flavorless - therefore often blended with
additives like jalapeños or herbs. When aged for 1 year, it develops a rich, savory,
tangy flavor and a texture that is hard enough to grate.

1.5 Pasta
Pasta is italian starchy noodle or dumpling food or dish. Typically made from grain flour,
commonly wheat and formed or cut into sheets or other shapes. There are so many kind of
pasta. Below is the most common italian type of pasta:

1. Gnocchi
Gnocchi is an italian pasta made of cooked mashed potatoes, flour and eggs.
2. Linguine
It is elliptical in shape and about 4 millimeters in width
3. Bucatini
It is a long pasta that’s similar to spaghetti, but thicker and with a hole running through
the center
4. Tagliatelle
It is a long , ribbon shaped pasta that’s similat to fettuccine
5. Pappardelle
It is long, broad ribbons pasta
6. Tortellini
It is ring shaped pasta that is ussually stuffed with cheese or meat
7. Ravioli
It is a type of pasta featuring a filling envelopedin thin, egg-based pasta dough
8. Macaroni
It is a dry, tubular shaped pasta.
9. Fettuccine
It is a long, flat, ribbon like pasta.
10. Farfalle

Subang International Hotel Institute 8

Menu Knowledge Modul 2020
Budi Sentosa
 It is also known as bow tie or butterfly pasta.
11. Lasagna
It is a type of wide, flat pasta that’s typiccaly layered with sauce and cheese
12. Rigatoni
It is a large, tube shaped pasta with ridged edges
13. Spaghetti
It is a long, thin, solid, cylidrical pasta.

Sauce for pasta there are some sauces you can tossed into or spoon over pasta sush as:

1. Alfredo sauce. This sauce is rich with butter, olive oil, cream and cheese. It is also
known as cream sauce for pasta
2. Pesto sauce, it is made of basil, walnut, cheese, olive oil, and garlic. It is very depth in
flavour.
3. Bolognese sauce is rich and hearty meat based pasta sauce
4. Marinara sauce is rich and red pasta sauce made of tomatoes, garlic and onion.

1.6 Mother of sauce

What Are The Mother Sauces?
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are
the starting points for making various secondary sauces or "small sauces."

They're called mother sauces because each one is like the head of its own unique family
ofsauces.

A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring
ingredients. Each of the five mother sauces is made with a different liquid, and a different
thickening agent — although three of the mother sauces are thickened with roux, in each
case the roux is cooked for a different amount of time to produce a lighter or darker color

Type of mother sauces

1. Bechamel it is prepared with cream and roux with adding studed onion (clove and
onion). The derivative are:
 Mornay sauce ( adding grated cheese, butter and egg yolk)
 Raifort sauce ( adding grated horseradish)
 Cardinal sauce (adding fish stock, and lobster)
 Cream sauce “( finishing with cream)
 Madeira sauce (adding madeira wine)

Subang International Hotel Institute 9

Menu Knowledge Modul 2020
Budi Sentosa
 2. Veloute sauce is Made from light stocks such as pork, chicken, veal or fish and mix
with blond roux. It is a very light blond coloured sauce so it looks nice and glazy.
Veloute sauce is specifically designed to accompany certain dishes and their recipes
indicate a specific stock. The derivative are:
 Allemande sauce ….( veloute and egg yolk).
 Nantua sauce….( fish veloute with tomato shrimp butter).
 Curry sauce….( curry powder, chopped onion)
 Aurore sauce. (Fish veloute finished with butter).

3. Espagnole is made from roasted beef stock and brown roux. It is one type of rich
sauce and also called brown sauce. The derivative are:
 Robert sauce…(chopped onion, tarragon, and demiglaze)
 Mushroom sauce…( sliced mushroom, sherry wine, and brown sauce).
 Demi glaze sauce…( Brown stock, brown sauce, cream, and port wine).
 Bordelaise sauce…( Chopped shallots, olive oil, black pepper, and bay leaf).

4. Hollandaise sauce.
This is most popular among sauces, hollandaise sauce is a rich, and warm sauce.
Made from egg yolk and clarified butter seasoning with lemon juice and salt. Mainly
used for salads, canapes, and some appetizer-like dishes of fish, eggs, and
vegetables. DERIVATIVES…
 Maltase sauce…(Orange juice, julienne orange and hollandaise sauce).
 mousseline sauce….(Made with double cream, and hollandaise sauce).
 Choron sauce…( Made with tomato puree and hollandaise sauce).
 Mustard sauce…( Mustard and sauce).

5. Concasse / tomato sauce

The fifth mother sauce is the classic Tomate Sauce. This sauce resembles the
traditional tomato sauce that we might use on pasta and pizza, but it's got much more
flavor and requires a few more steps to make.
Traditionally, the sauce tomate was thickened with roux, and some chefs still prepare
it this way. But in reality, the tomatoes themselves are enough to thicken the sauce.
Here are a few small sauces made from the classic tomate sauce:
 Creole sauce…( adding with diced onion, bell peppers, mushroom, celery, and
tomatoes).
 Neapolitan sauce…( adding with garlic, salt, and tomato ketchup).
 Arabiata sauce….( chilly flakes, garlic, and crushed black pepper).
 Primavera sauce..( garlic, olives, chilly flakes).

Subang International Hotel Institute 10

Menu Knowledge Modul 2020
Budi Sentosa
 6. Mayonnaise sauce
Made from egg yolk. salad oil, mustard sauce. lemon juice and butter whisk together.
It is only one cold sauce often used as a spread and dressing of
salads. DERIVATIVE…
 Tartare sauce…(Chopped gherkin. caper, egg white, and mayonnaise).
 Cocktail sauce….(shallots, tomato ketchup, pepper, capsico sauce).
 Garlic sauce…( chopped garlic and mayonnaise).

1.7 Food accompaniment and condiment

There’s a difference between a condiment and an accompaniment. Condiment is sauce or
relish that you put into a container and serve pre-made, accompaniment is
complementary addition to the main ingredient of a meal. The following list provides the
generally accepted condiment and accompaniment served with various kind of food.

Breakfast item :
 Egg : salt, pepper and ketchup (please, offer some toast)
 Toast : jam and butter
 Bagel : smoked salmon/ lox, cream cheese, slice onion, capers and lemon wedge
 French toast: syrup
 Pancake and waffle : syrup and butter
 Hot cereal : hot milk, brown sugar and raisin
 Cold cereal : cold milk and slice of banana
 Tomato juice : lemon wedge

Appetizer :

 Seafood cocktail : lemon, cocktail sauce

 Fresh fruit : cream, sugar , lemon
 Melon : lemon or lime

Soup :

 General : cracker
 Minestrone : parmesan cheese
 French onion soup : gruyere cheese crouton

Fish/ seafood :

Subang International Hotel Institute 11

Menu Knowledge Modul 2020
Budi Sentosa
  grilled : lemon or melted butter
 breaded and fried: lemon and tartar sauce

Salad : balsamic and olive oil or dressing

Entree :

 roast beef : horseradish

 pork/ ham : apple sauce
 lamb : mint sauce/ mint jelly
 turkey : cranberry sauce
 pasta : grated parmessan cheese

Vegetable :

 corn on the cob : extra butter , salt and pepper

 baked potato : sour cream, bacon bit, and chive

Short order :

 Hamburger, hotdog and french fries: ketchup, mayonnaise, and mustard

 Pizza : ketchup and tabasco

1.8 Basic and specialized menu terminology

The french have been world famous for their cooking for many centuries. As a result, a number
of french words and phrases are used on menu today. The following is a list of terms (french and
english) with which you may not be familiar. You will often be asked by guests to interpret items
on the menu, so you should understand what they mean.

Cooking terminology :

 Grill : to cook food on rack under or over direct heat

 Pan-frying is done by adding enough fat to a hot pan so that the fat comes up
about half an inch up the side of the pan. Food is partially submerged in the fat
and then flipped over so the other side can cook. An example is a crabcake, which
is cooked until golden brown on one side and then turned over so the other side
can brown.
 Deep-frying is when food is completely submerged in a hot fat. The result is a
crispy, golden brown exterior and a fully cooked interior.

Subang International Hotel Institute 12

Menu Knowledge Modul 2020
Budi Sentosa
  Sautéed foods are cooked in a thin layer of fat over medium-high heat, usually in
a frying pan on the stovetop. Foods are just cooked until tender.
 Boil : Typically, foods are boiled in water, which reaches a boil at 212 degrees
Fahrenheit. Foods are completely submerged in the boiling liquid and cooked
until tender, then drained.
 Roasting is generally the same as baking, but refers more to proteins and
vegetables. Roasting is common to do in the oven and items are cooked until
golden brown and tender. The most common item that's roasted is a turkey on
Thanksgiving.
 Baking is similar to roasting, but refers more to breads, pastries, and other sweet
items. Most items are baked in the oven until cooked through.
 Searing is done with minimal amounts of fat over high heat. Searing foods gives
them a brown, caramelized outside, while not cooking the interior fully. Think
searing a thin piece of fish so that is has crispy skin and a delicate, tender inside.
 Poach : To poach food, it should be completely submerged in liquid that is
between 160 and 180 degrees. The food item remains in the liquid until fully
cooked through and tender.
 Simmer : When simmering food, it is usually cooked with a liquid in a pot on the
stovetop. It is done over low heat and tiny bubbles should appear on the surface.
 Broil : Broiling is similar to grilling, except the heat source comes from the top. It
is usually done in an oven by adjusting the setting to broil. Broiling happens very
quickly and it’s best to watch the food carefully when broiling so it does not burn.
Getting the cheese on top of lasagna golden brown and crispy is an example of
broiling.
 Steam To cook an ingredient with steam, food is usually placed in a separate
steamer over hot liquid. The food is cooked by the steam from the liquid and does
not come in contact with the liquid.
 Blanch : Blanching is similar to boiling, except the food is par-cooked and then
submerged immediately in an ice-bath to stop the cooking process.
 Braise : Braising is a combination cooking method that first involves sautéing or
searing an item, then simmering it in liquid for a long cooking period until tender.
Foods that are braised are often larger proteins like pot roasts and poultry legs.
 Stew : Stewing is similar to braising because the ingredient is first seared and
then cooked in liquid, but it uses smaller ingredients like diced meats and
vegetables.

Method of cut terminology :

Subang International Hotel Institute 13

Menu Knowledge Modul 2020
Budi Sentosa
 1. Slice : Slicing is a general term that means to cut across the grain into thin, uniform
pieces. Almost every fruit or vegetable can be sliced, as well as other ingredients like
cheese and bread.
2. Mince : Minced ingredients are cut very, very finely. Mincing is the ideal cutting
technique for aromatics, like onion, garlic, and ginger, where a paste-like consistency is a
desirable end result.
3. Julienne/French Cut :In julienne (or French) cut, the ingredient is cut into long, uniform
strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies,
like cucumbers, bell peppers, and zucchini.
4. Dice :Generally smaller than a standard cube, the dice cut also creates uniform squares
for even cooking and a polished look. Dicing is often used to make a classic salsa or
mirepoix (a mix of carrots, onions, and celery).
5. Cube : Using a more precise method than chopping, cubed ingredients are cut to a
uniform size (e.g. “1/2-inch cube”). This cut is used with many foods, from potatoes to
meats to bread.
6. Chop : Used for a variety of foods, chopping is a casual, imprecise term that simply
means to roughly cut food into bite-sized pieces.
7. Chiffonade : The chiffonade method is best for cutting herbs into long ribbons. Stack
fresh basil or mint leaves, roll them up tight, and cut across hamburger style. This
technique also works well for leafy greens like spinach, collards, and kale.
8. Brunoise : To do a brunoise cut, the food must first be julienned then turned a quarter
and diced again to create approximately 1/8-inch cubes. This cutting technique is ideal
for carrots, onions, leeks, and celery, but can also be used with bell peppers and hard root
vegetables like beets and turnips. Steer clear of this cut when preparing softer vegetables
like green beans and cauliflower.

Specialized terminology :

 Al dente : pasta cooked until just firm.

 A la king : serve in a cream sauce with mushroom, green, and red peppers
 A la mode : usually ice cream served on dessert
 Aspic : jellied meat ; usually pork
 Au gratin :cooked with a covering of cheese or breadcrumbs mixed with butter
 Au jus : served in the juice obtained from roasting
 Baked alaska : cake and ice cream covered with whipped egg white and browned
 Beignet : fritter
 Bouillon : broth
 Brochette : thin wooden or metal skewer

Subang International Hotel Institute 14

Menu Knowledge Modul 2020
Budi Sentosa
  Canape : bite sizes of toasted bread served with savory foods such as smoked
salmon, tartar, and caviar
 Caviar : roe (egg) of fish
 Champignon : mushroom
 Cacciatore : roast chicken simmered in a tomato sauce
 Chowder : thick soup or stew of clams, fish and vegetable
 Coleslaw : shredded cabage salad
 Compote : stewed fruit
 Crepes suzettess : a dessert consisting of thin pancakes flamed with brandy
 Croquette : potatoes which are mashed, dried, combined with egg,rolled into cork
shape, braded and deep fried
 Escargot : snail
 Flambe : flamed with liqueur
 Fondue : a dish in which small pieces of food are dipped into meltd cheese or
chocolate
 Lyonnaise :food cooked or accompanied with onion
 Marinate : to soak in a prepared liquid or brine
 Meuniere : fried in brown butter
 Minestrone : thick italian style soup with macaroni
 Pate de fois gras : goose liver paste
 Puree : a smooth cream of crushed fruit or vegetable
 Ragout : stew
 Souffle : light fluffy baked dish made with eggs milk and assorted flavouring
 Stroganoff : is a strips of beef cooked in sour cream sauce and spice
 Vichyssoise : cold potato and leek soup

Subang International Hotel Institute 15

Menu Knowledge Modul 2020
Budi Sentosa
 CHAPTER II
DIETARY RESTRICTION AND FOOD ALLERGIES

“please inform us if you have any food allergies or special dietary restrictions”

As a waiter we must be able to help guests with their needs that related with food order.
Especially if the guests have a special dietary restriction or allergies. Below is a basic outline to
provide some knowledge into the most common restrictions and allergies. As most of the
religions and food restrictions are so vast and complex, this information is only a brief guide.

2.1 Religious Dietary Practices

Judaism (kosher)

Jewish dietary laws are known as Kashrut, and are among the most complex of all religious food
practices. The term Kosher means fit and describes all foods that are permitted for
consumption.A Kosher kitchen is divided into separate sections one for dairy, meat and pareve.
Different sets of utensils, pots, pans, plates, knives, chopping boards are used in each section of a
Kosher kitchen. If your kitchen is not normally used for kosher food, it would be well advised to
source a local Kosher caterer to provide a certified kosher meal for the guest. They would
provide Kosher utensils, cups, plates for the occasion. The meal can easily be re heated in an
oven or microwave but must be keep covered so the guest can see the rabbinic certifications seal
is intact. Many Jewish people practice some or all of these restrictions in various degrees. It
would be best to inquire as to what if any restrictions they have.

Subang International Hotel Institute 16

Menu Knowledge Modul 2020
Budi Sentosa
• No pork, and shellfish.

• Fish is acceptable as long as it has fins and scales.

• All animals with split hooves and which chew the cud (including sheep and cows)

• Refrain from eating meat and dairy products at the same meal

• No wine, unless its kosher wine

• All meat has to be prepared by a qualified kosher butcher (SHOCHET)

• If meat was eaten in the same day, one must wait six hours before consuming any dairy
products

Muslims

This religion has various food restrictions according to their own dietary laws, which are Halaal.
During the holy month of Ramadan, Muslims are not allowed to eat from dawn to sunset.
However young children, pregnant women and the sick are often exempted. As similar to other
religions, it would be advisable to enquire as to what restrictions the guest has.

• Carnivorous animals are not permitted.

• All pork and pork products are totally forbidden.

• Sea animals which do not have fins or scales are considered undesirable by some Muslims.

• Alcohol in any form is not permitted.

• Permissible meat other than pork can be eaten only if it is prepared in the correct way (Halaal).

• These products should be avoided by all Muslims, Lard, gelatine, Rennet, Whey, Vanilla
extract.

• Utensils should be separate for Muslims. There should be no contamination of Halaal and non

Halaal.

Hindu

Most Hindus do not eat meat ( strict Hindus are vegetarians) and none eat beef since the cow is
sacred to them.

Subang International Hotel Institute 17

Menu Knowledge Modul 2020
Budi Sentosa
Buddhist

Strict Buddhists are vegetarians and their dishes vary since many live in India and China, where
available foods will be different.

Vegetarian

Lacto-ovo Vegetarians eat dairy foods and eggs as well as plant foods. They do not eat the
following;

• Meat

• Poultry

• Fish

Ovo-Vegetarians eat only eggs and plant foods. They do not eat the following;

• Dairy foods,

• Meat

• Poultry

• Fish

Lacto-vegetarian eats dairy foods and plant foods. They do not eat;

• Eggs

• Meat

• Poultry

• Fish

Vegans eat only plant foods and products. They do not eat any;

• Animal foods

• Eggs

• Dairy products

Subang International Hotel Institute 18

Menu Knowledge Modul 2020
Budi Sentosa
2.2 Medical and food allergies
True food allergies come in various forms. It can be a slight case such as a headaches or a rash to
a certain product to some causing severe reactions, including death. The most common
individual food allergies include those to peanuts, tree nuts (walnuts, pecans etc), fish, shellfish,
eggs, milk, soy, corn and wheat.

If you are given information a guest has a food allergies to a product make sure you consider all
the ingredients used in the meal being served. Read the ingredients on the packet of any products
used in the guest’s meal. Do not ever think that "little bit should not matter". Allergies can kill!

Milk Allergies and Lactose intolerant (dairy free)Lactose intolerance is the inability to properly
digest milk sugar, also known as lactose. Symptoms of lactose intolerance include abdominal
bloating, gaseousness, flatulence, cramping, and diarrheafollowing the consumption of food
containing dairy products or by-products.

Milk protein allergy is an allergic reaction to proteins commonly found in cows milk. It is caused
by your immune system reacting because it believes the protein in the milk is a threat to your
body. Your immune system will do it's best to get rid of the invader, just as it would a foreign
virus or poison.

During the allergic reaction your body releases histamine, a chemical which causes blood vessels
to dilate and leak, mucous membranes to start producing skin rashes, vomiting and other
effects.Rice milk and Soy milk and tofu are excellent substitutes. Avoid any dairy products such
as butter, cheese, some margarines, cream and milk powders.

Gluten free (Celiac)

Gluten is a protein found in all forms of wheat (including durum, semolina, and spelt), rye, oats,
barley. When people with celiac disease consume gluten, the absorptive villi in the small
intestine are damaged, preventing the absorption of many important nutrients. The long-term
effect of untreated celiac disease can be life threatening. However, with a completely gluten-free
diet, the intestinal lining will heal completely allowing most patients to live a normal, healthy
life as long as they remain free of gluten in their diet. Even a small amount of gluten can cause
symptoms to reoccur.

Gluten is hidden in many unsuspecting foods such as licorice, soy sauce, vinegar, some
flavorings, most processed foods, self-basting turkeys, some cold cuts, and many prepared stocks
and soups. It's also used as a binder in some pharmaceutical products and can be the starch in
unidentified food starch, modified food starch, caramel coloring, and vegetable protein. Avoid
products where the ingredients are of questionable origin or are listed as simply "natural
flavorings, flavor extracts, or spice extracts."

Subang International Hotel Institute 19

Menu Knowledge Modul 2020
Budi Sentosa
Products to be avoided in any form are;

• Wheat

• Barley

• Rye

• Oats

• Spelt, semolina, millet, buckwheat

• Couscous, kamut

• Commercial salad dressing

• Instant coffee, malted milk,

• Canned stock, soup

• Avoid white vinegar, beer, ale and anything made from grain alcohol

• Curry powders, dry seasoning, some gravy mixes

• Oil that was previously used for frying breaded foods

• Canned tuna (except tuna containing only water and salt)

It would pay to have the guest give you some guide lines to what would be a suitable meal.

What Is a Food Allergy?

A food allergy is an immune system response. It occurs when the body mistakes an ingredient in
food --usually a protein -- as harmful and creates a defense system (antibodies) to fight it. Food
allergy symptoms develop when the antibodies are battling the "invading" food. The most
common food allergies are peanuts, tree nuts (such as walnuts, pecans and almonds), fish, and
shellfish, milk, eggs, soy products, and wheat.

What Are the Symptoms of a Food Allergy?

Symptoms of a food allergy can range from mild to severe, and the amount of food necessary to
trigger a reaction varies from person to person. Symptoms of a food allergy may include:

• Rash or hives

• Nausea

Subang International Hotel Institute 20

Menu Knowledge Modul 2020
Budi Sentosa
• Stomach pain

• Diarrhea

• Itchy skin

• Shortness of breath

• Chest pain

• Swelling of the airways to the lungs

• Anaphylaxis

What Is Food Intolerance?

Food intolerance is a digestive system response rather than an immune system response. It
occurs when something in a food irritates a person's digestive system or when a person is unable
to properly digest or breakdown the food. Intolerance to lactose, which is found in milk and other
dairy products, is the most common food intolerance.

What Are the Symptoms of Food Intolerance?

Symptoms of food intolerance include:

• Nausea

• Stomach pain

• Gas, cramps, or bloating

• Vomiting

• Heartburn

• Diarrhea

• Headaches

• Irritability or nervousness

Subang International Hotel Institute 21

Menu Knowledge Modul 2020
Budi Sentosa
 CHAPTER III
WINE KNOWLEDGE

What is WINE? Wine is fermented grape juice in where the fermentation converts the sugars into
alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. Table
wines (Whites) are typically 10% alcoholic content whereas fortified wines, which have added
alcohol after fermentation are typically 20% alcoholic content.

3.1 Wine Terms

 Aroma—The smell of a wine, especially young wines
 Dry– This is pretty self explanatory. A dry wine will leave your tongue tingling,
with the feeling of cotton mouth. Dryness, and the sensation of a tingling tongue,
often comes from an organic substance in wine called tannins.

Subang International Hotel Institute 22

Menu Knowledge Modul 2020
Budi Sentosa
  Full-bodied– Full proportion of flavor and alcohol; big, fat.
 Oxidized– Flat, stale; spoiled as the result of overexposure to air
 Sweet- This term is more useful for dessert wines or cheap wines. It's a bit broad,
more often than sweet, you will want to use the following term.
 Fruity: Red wines will can be generally categorized as having red fruits or dark
fruits. White wines will generally have green, or tart fruits, or tropical and stone
fruits if they are sweeter and more rounded wines
 Buttery: Used to describe Chardonnays that are aged in oak barrels, a style
generally associated with California-style Chardonnay wines
 Earthy: Generally reserved for red wines. Earth implies a certain mustiness. Think
of damp, musky flavors.
 Mineral: Slate, stoney flavors, often in Sauvignon Blanc or Pinot Gris.
 Body: This refers to the weight of the wine. Also used in conjunction with
mouthfeel.

3.2 Classification Of Wine

Sparkling Wine
a. Champagne
b. Cava
c. Other Sparkling Wines
Table Wine
d. Red
e. White
f. Rose
Fortified Wine
g. Port
h. Sherry

3.3 Type Of Table Wine

1. Red Wine
 Cabernet Sauvignon
Tasting Notes: Dark, ripe fruits, black cherry, plum, spice, vanilla, cedar or oak
from barrel-aging
Body: Heavy
Notable Growing Regions: Grown in every wine producing country, well known
styles from California, France (Bordeaux)
Food Pairing: Grilled meats, roasted meats- beef, lamb
 Pinot Noir

Subang International Hotel Institute 23

Menu Knowledge Modul 2020
Budi Sentosa
 Tasting notes: Red fruits, bright cherries, strawberry, some spice, vanilla,
Body: Light
Notable Growing Regions: France (Burgundy), California, Oregon, Australia
(Yarra Valley), New Zealand (Otago Valley), Italy (Northern)
Food Pairings: Light, flavorful meats - duck, pork, chicken thighs; mushrooms;
salmon and heavy flavored fish
 Bordeaux Red Blends (Meritage)*
Mimic the style of Bordeaux reds from the Bordeaux region of France. This blend
is generally dominated by Cabernet Sauvignon, but also utilize other grapes like
Cab Franc, Merlot, Malbec
Tasting Notes: Big, bold, dark fruits,; savory flavors; mineral flavors; tannic
(drying); cedar, oak, vanilla
Body: Heavy
Notable Growing Regions: Produced through out the world, notable from
California, Chile, similar to Bordeaux blends from France
Food Pairings: Smoked meats, roasted meats; lamb; firm cheese
 Malbec
Tasting Notes: Dark berry, cherry, black pepper spice, cocoa, wet earth
Body: Medium
Notable Growing Regions: Argentina (Mendoza), France
Food Pairings: Pasta, Barbecue or grilled meats, spicy food
 Merlot
Tasting Notes: Raspberries, strawberries, mineral, cedar
Body: Medium
Notable Growing Regions: France (Bordeaux), Washington, California, Italy
(Tuscany), Australia (South Australia)
Food Pairings: Many foods from chicken and pork to dark meats

2. White wine varietals + tasting notes

 Chardonnay
Tasting Notes: Wide range depending on stye; lemon, apple, pear, bright fruits;
mango, pineapple, peach, tropical fruits; vanilla, butter, baked goods, coconut
Body: Medium
Notable Growing Regions: France (Chablis, Burgundy), Italy, California, New
York, Australia (South Australia)
Food Pairings: Fish, lightly seasoned chicken, soft cheeses
 Sauvignon Blanc

Subang International Hotel Institute 24

Menu Knowledge Modul 2020
Budi Sentosa
 Tasting Notes: Green fruits, lime, green bell pepper, pear; stonefruit, kiwi, peach;
oaked, vanilla, coconut, butter
Body: Medium to Medium-heavy
Notable Growing Regions: France (Bordeaux, Loire Valley), Italy (Northeast),
New Zealand (Marlbourough, Hawkes Bay), California, Chile
Food Pairings: White meats, chicken, pork; white fish, shell fish, lobster, clams;
soft, sour cheese
 Pinot Grigio/Pinot Gris*
*The same grape, called Pinot Grigio in Italy, Pinot Gris in France
Notes: Italian--lime, pear, sour apple;
France-- lemon, honey, honeysuckle;
U.S.--white nectarine, ripe stonefruits
Body: Medium to Medium-heavy
Notable Growing Regions: Italy, France, U.S.
Food Pairings: Fresh fish, green salads, shell fish

Use this chart to navigate a perfect wine and food pairing

Subang International Hotel Institute 25

Menu Knowledge Modul 2020
Budi Sentosa
Subang International Hotel Institute 26
Menu Knowledge Modul 2020
Budi Sentosa