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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

ICE CREAM
Ice-cream is an emulsion that has been frozen. It is a milk food with varying amounts of fats. There are two main types, 1. The American type which is made from milk, butter, fat and sugar and 2. The Italian type which is made from an egg custard. The American type is one which is more usually served in snack bars, snacketeria etc where as Italian ice-creams are served in classical restaurants and hotels. A good ice-cream should contain 10% fat and in fact many countries have made it obligatory for the ice cream manufacturers to use not more than 10% fat. Regulated storage conditions are of immense importance in the correct service of icecream. 10 to 14F. is the ideal storage temperature for serving bulk ice cream. Ice cream served too cold spoils the taste and has hardly any flavour. TYPES OF ICE-CREAMS 1. Plain - Plainly flavoured ice-cream like chocolate, vanilla, strawberry etc. fall in this group. 2. Bisque - Ice-cream made by inclusion of such items as sponge cake, dried fruits and nuts etc. made in special fancy shapes fall in this group e.g. Cassatta Pistachio, casatta supreme, chocoroll, frosty-bite etc. 3. Collage - It is rather a method of serving plain ice-creams over which is poured a measure of pure fruit syrup or any suitable syrup of thick consistency. 4. Sundaes - These are made-up dishes of ice-creams, and many different varieties could be made out of them. It usually consists of a few measures of ice-cream to which either fresh fruits in season or preserved fruits, nuts, jam, whipped cream etc. are added, topped with a cherry, e.g. tutti - fruity, chocolate sundaes, calypso coconut, knicker-bocker glory etc. 5. Melba - These are sundaes to which fruits are added and named accordingly such as peach melba, grape melba, apple melba etc.,

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

SANDWICHES

INTRODUCTION The term sandwich came into use about 200 years ago. The IV Earl of Sandwich was a compulsive gambler who would not even move away from the table for food. His chef made eating easy for him by placing food between two slices of buttered bread which came to be named after him. The sandwich was little known to the world until the latter part of the 19th century, with the invention of soft, white, sliced bread. Today it is difficult to imagine any full scale food service operation that does not serve sandwiches. Sandwiches are one of the most varied types of food produced. They may be made from any kind of bread, toasted or plain and in a variety of shapes with an assortment of fillings.

DEFINITION A sandwich is a food item made of one or more slices of breadwith one or more layers of a filling.The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavour and texture. Definition of a sandwich A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. In North American usage, sandwich may also refer to what is more commonly referred to in the rest of the world as a hamburger HISTORY Bread has been eaten with other food since its invention in Neolithic times, for example, the ancient Jewish sage Hillel the Elder, is said to have wrapped meat from the Paschal lamb and bitter herbs in a matzo (or flat, unleavened bread) during Passover. but the concept of a sandwich (as opposed to a wrap) is more recent. During the Middle Ages, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars, or eaten by the diner. Trenchers were as much the harbingers of open-face sandwiches as they were of disposable dishware. The immediate cultural precursor with a direct connection to the English sandwich was to be found in 17th century Holland, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

upon the butter" explanatory specifications that reveal the Dutch belegde broodje was as yet unfamiliar in England. If it was initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential. It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was widespread in the Mediterranean.

DIFFERENT TYPES OF SANDWICHES 1. OPEN SANDWICH - This consists of a slice of bread cut in a rectangular or triangular shape which has a topping. 2. CLOSED SANDWICH - Two slices of bread with a filling in the center. 3. DOUBLE DECKER SANDWICH - Three slices of bread with 2 different fillings in each layer. 4. TRIPLE DECKER SANDWICH - Four slices of bread with 3 different fillings between each layer. 5. FANCY SANDWICH - Pin wheel sandwich - a slice of bread cut along the length of the loaf, a filling spread over it, rolled and cut into roundels. 6. TOASTED SANDWICH - These are prepared by placing a variety of savory fillings between two slices of hot, freshly buttered toasts. 7. CLUB SANDWICH - This is prepared by placing a filling between three slices of hot, buttered toasts. The filling is lettuce, ham, egg and chicken with mayonnaise. 8. Book maker sandwich - This is prepared by placing an underdone steak in between two slices of hot buttered toasts.

Club Sandwich
This is a sandwich with cooked chicken breast and bacon, lettuce and tomato. They are layered between two, possibly three slices of toasted bread with mayonnaise. This was quite fashionable in New York, and was a favorite with the Duke and Duchess of Windsor. Cuban Sandwich Toasted Cuban sandwiches are Miami's favorite snack. The best places to buy them are from street corner-snack bars called loncherias. The sandwiches have a submarine-style layering of ham, roast

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

pork, cheese, and pickle between a sliced length of Cuban bread. Cuban sandwich shops make these sandwiches using a sandwich iron similar to a panini press. Finger Sandwiches for Tea The origin of the mid-afternoon tea is credited to Anna, the Duchess of Bedford, who conquered the weak feeling at four in the afternoon by having tea and breadstuffs. In time she invited friends and the tea party was born. There are a few caveats for tea sandwiches or finger sandwiches: choose thinly sliced, sandwich bread of a tight grain; use a thin layer of butter to seal the bread from the moist ingredients; cut away all crusts. French Dip Invented in Los Angeles by Phillippe Mathieu, the owner of a shop called "Phillippe the Original," the "French Dipped Sandwich" is the specialty of the house and is made with either roast beef, roast pork, leg of lamb, turkey or ham served on a light French roll dipped into au jus sauce, made from the the pan drippings of roast beef.

The Hot Dog Though the hot dog is a classic invention of its own, it must be included here as it conforms to Webster's definition. Controversy surrounds the origin of the hot dog. Who really created the first hot dog? Although the city of Frankfurt, Germany lays claim to being the origin of the first frankfurter in 1852, some argue that Johann Georghehner, a butcher from Coburg, Germany created the first frankfurter as early as the 1600s. Several legends surround the American hot dog. Some claim that the first stall selling hot dogs was in Coney Island in 1916, others shout, no, the St. Louis World Fair of 1904 was the starting point, while yet others claim it was first sold by a food concessionaire named Harry Stevens at New York's Polo Grounds, the home of the New York Giants, in the early 1900s. Whatever the truth of its origins, the hot dog is forever allied with the American baseball game. The name appears to be credited to the cartoonist TA (Tad) Dorga who drew the oddly presented sausage as dachshunds in buns, and called them hot dogs because he couldn't spell frankfurter. Another variant says that around 1894-95, students at Yale University began to refer to the wagons selling hot sausages in buns as dog wagons. One such wagon was nicknamed "The Kennel Club. It was only a short step from this campus use of dog to hot dog, and this fateful move was made in a story in the issue of the Yale Record for 19 October 1895, which ended, "They contentedly munched hot dogs during the whole service." Panini, Crostini & Bruschetta D.ELANGOVAN,LECTURER FNB SPECIALIZATION

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Italians have always eaten bread with everything. In the history of Italian food the concept of a sandwich was, most likely, peasant fare. Having gifted the world with 'open-face' inventions, such as pizza or foccaccia, the flavored and dressed toast known as bruschetta, we would demand nothing more of the Italians. But panini are there, crunchy breads holding warm meats and cheeses. Though the Italians may, indeed, prefer panini plain, they are quite popular grilled in a panini press. Bruschetta is really garlic bread, though it has become a form of open-face sandwich. It is rubbed with fruity extra virgin olive oil then grilled. Garlic is rubbed lightly over the hot bread after grilling, then drizzled with olive oil. Today we dress it and pile it high with ingredients of our own choice. Crostini are small, thin slices of toasted French or Italian bread topped with a few simple ingredients and served as an appetizer.

Philadelphia Cream Cheese Steak The Philadelphia Cheese Steak is a long-roll sandwich filled with chopped pieces of fried chip steak smothered in melted cheese. This sandwich has well documented legends. The story goes that the original cheese steak was made by a hot dog vendor (Pat Olivieri) who got tired of having hot dogs for lunch. One of his regulars smelled the steak and onions and asked if he could have some, too. That's the legend. Today, the descendents of Pat operate Pat's in the heart of South Philadelphia. The original Philly steak didn't have cheese. That came later. Pat's serves what they call the "original", made with chip steak and cheese whiz on a crusty italian roll. If you want onions, you have to order "wit" (as in "Cheese steak wit"). Across the street is the rival Geno's. Geno's makes their Cheese steak with american cheese, unless you ask for provolone. They do NOT use cheese whiz. If you want onions, you ask for a "Cheese steak with onions". If you ask for a "Cheese steak wit", they'll politely correct your pronunciation of the word "with". At both, you can ask for it "scooped", which means they'll pull out virtually all of the soft interior of the roll. I, personally, don't like it that way. When you scoop, you usually end up with ketchup/pizza sauce and grease making the roll so soft that it requires you to eat it very quickly for fear that it'll fall apart. With the size of an average cheese steak being easily 1/2 pound+ of meat plus a roll and cheese, it's not something to scarf down! I, personally, prefer the Pizza Steak, a variety of cheese steak which includes provolone cheese cooked with the steak, the steak/cheese put into the roll, pizza sauce poured in, and then topped with mozzarella and put under the broiler until the mozzarella bubbles and the roll gets a bit crispier.

Cheesesteak:

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

The cheesesteak, known outside the Philadelphia, Pennsylvania area as the Philadelphia cheesesteak, Philly Steak and Cheese, Philly cheesesteak, steak and cheese, or simply a Philly is a sandwich principally made up of thinly sliced pieces of steak and melted cheese on a long roll. A cheesesteak without cheese is locally called a steak sandwich, or a Philly Steak in other parts of the country. Pita Pita, the ingenious pocket bread, is of Middle Eastern origin, and is today popular in Israel, Greece, Lebanon, and many Arab countries. This ingenious bread is a pouch as well as an absorptive dough. It both carries food and soaks up juices and flavorings. It has been added to diets worldwide as a lunchtime staple. Reuben Sandwich The Reuben Sandwich is a grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. There are two claims to the Reuben. The Midwestern claim states that it was created by Reuben Kolakofsky (1874-1960), a wholesale grocer in Omaha, Nebraska and co-owner of Central Market in Omaha sometime between 1920 and 1935. Like the Earl of Sandwich at his gaming tables, Kolakofsky belonged to a weekly poker group for whom he fixed this sandwich. One of the players, Charles Schimmel, was owner of the Blackstone Hotel in Omaha, and he put the Reuben on his menu. But Reuben's was a landmark Manhattan delicatessen, first established around 1908. Arnold Reuben's daughter claims that a Reuben Special sandwich was created in 1914 for Annette Seelos, Charlie Chaplin's leading lady. Submarine The sub is a king-sized sandwich on an Italian loaf of bread approximately 12 inches long and 3 inches wide. It is filled with ham, salami, cheese, lettuce, tomatoes, onions, and usually flavored with garlic powder and oregano. It is thought that the original concept of these sandwiches came from the Italians who immigrated to New York in the late 1800s and brought with them their favorite Italian Sandwich recipes.They are all made on full loaves of crusty French bread filled with various cold cuts and many different trimmings. BLT Sandwich: The BLT is a variety of sandwich containing Bacon, Lettuce, and Tomato.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

The sandwich traditionally has several strips of cooked bacon, leaves of lettuce (traditionally iceberg or romaine), and slices of tomato, all sandwiched between slices of bread, optionally toasted. Mayonnaise is the traditional condiment used.

Grilled Cheese Sandwich A grilled cheese sandwich (also known as a cheese toastie or toasted cheese sandwich) is usually a form of toasted or fried sandwich that consists of two slices of bread, usually buttered, and cheese melted in between. There are various methods of preparation which vary depending on taste and convention. In the United States, it is most common for the assembled sandwich to be buttered on the outside and placed on a griddle, pan, cast iron skillet.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Tea
Definition Tea is a product made from the leaves or buds of the bush Camellia Sinensis The English word Tea derives from the Chinese pronounced te in the min nan dialect

The top two leaves of the plant are picked by hand. The smaller and younger the leaves, the better the tea. Tea production follows two simple methods

a) The Hand Method b) The CTC method or also know as the crush,tear and curl method Classification of tea Tea is traditionally classified based on the degree of or period of fermentation the leaves have undergone White Tea Young leaves that have not undergone oxidation Green Tea The oxidation process is stopped after a minimal amount of oxidation by the application of heat (steam or dry cooking in hot pans ) Oolong- Oxidation is stopped somewhere between the standards for green tea and black tea Black Tea The tea leaves are allowed to completely oxidise Yellow Tea A special tea similar to green tea , but with a slower drying phase

Content Of Tea Caffeine Polyphenols Essential Oils

Tea Facts
Oolong and green teas help speed calorie burning Green Teas have a high content of vitamins and minerals Tea Helps fight cancer , heart disease and regulate cholesterol Tea suppresses the appetite and inhibits excess body fat D.ELANGOVAN,LECTURER FNB SPECIALIZATION

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Tea Fights harmful bacteria and viruses Tea May help strengthen bones Storing Tea Store tea in a cool , dry and dark place , preferably in a opaque tin or jar. Do not store for more than a year There are three basic types of Afternoon or Low Tea Cream Tea Tea, Scones ,jam and cream Light Tea Tea, scones , sweets Full Tea - Tea ,Savories, sweets, scones and dessert

Darjeeling Tea joins the unique global elites

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Darjeeling Tea The whole world now recognises the fact that this magical brew owes its unique eloquence to its place of origin, the misty hills of Darjeeling Darjeeling tea has now been registered as a GI ( Geographical indication) in India , which officially places Darjeeling tea in the esteemed company of a cognac or a champagne. The Unique geographical conditions of Darjeeling help make its teas a rarity

Only tea that is cultivated , grown and produced in 87 designated tea gardens in the defined region of the district of Darjeeling can be called Darjeeling Tea Ceylon Tea Pale golden tea with a good rich,full,astringent flavour. Served with Lemon or Milk Goes well with sweet breakfast or afternoon pastry

Keemum (China) Has a mild hint of sweetness, which makes it a good evening tea

Lapsang Souchong ( China) It is a dark tea with a smoky fragrance and flavour. It is a great accompaniment to salty and spicy dishes, and with cheese.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Yunnaan ( China) It is one of Chinas noble variety. It is full bodied with an illusive floral scent. It is nicknamed The mocha of Tea. It is a great breakfast tea.

Imperial Souchong ( China) Young tender leaves blended with Jasmine flowers

Great Mandarin(China) Flavoured with jasmine Perfect accompaniment for Chinese food Darjeeling(India) Is a delicate tea with light grape flavour Also referred to as the Champagne of Teas Served as an afternoon or evening tea Two types of Darjeeling tea :- First Flush Darjeeling and Second Flush Darjeeling Assam Tea Is a rich full and malty flavoured tea Suitable for Breakfast Served usually with milk

Ruhana Low Grown(Sri Lanka) Oolong This tea from Taiwan is made from Semi-fermented leaves. It is best drunk without milk This variety yields a thick, sweet brew. It is consumed with or without milk.

Green Tea A speciality of China and Japan prepared by subjecting the leaves to fierce heat.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Green Tea A speciality of China and Japan prepared by subjecting the leaves to fierce heat.

Earl Grey Tisanes Fruit Flavoured teas and herbal infusions Often do not contain caffeine It is a type of scented tea. Named after Earl Grey the Prime Minister of England under William IV Blend of Darjeeling and China tea Flavoured with oil of Bergamot Usually served with lemon or milk

Examples : Herbal Tea :- Camomile, Peppermint, Rosehip, Mint Fruit Teas:- Cherry, Lemon, Black currant, Mandarin Orange A specially of China and Japan prepared by subjecting the leaves to fierce heat.

Rules for making Tea Ensure that the equipment used is scrupulously clean Avoid using chlorinated water. Avoid using water that has been boiled before. The general principal for putting tea leaves is to use one tea spoon(5 gms) for every person and 10 gms for a pot Heat the pot before putting in the dry tea so that the maximum heat can be obtained from the boiling water Make sure the water is boiling on entering the pot Allow it to brew 2-5 mins to obtain the maximum strength from the brew Just before serving, stir the tea in the teapot using a spoon. If tealeaves are left in the pot, use a strainer when pouring

Masala Tea Readymade Indian tea infused in milk with spices FNB SPECIALIZATION

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

e.g.. Cardamom,ginger and cinnamon etc

Brands of Tea Tata Tetley Assam, Earl Grey, English Breakfast, Camomile, Darjeeling,Herbal Teas Ceylon Tea ( Watawala Plantations, SriLanka) Low, medium and high grown Tea, Exotic Fruit Tea

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Coffee
Brazil is the worlds largest grower of coffee. The coffee tree is an evergreen shrub, which reaches a height of 2 3 meters when cultivated It produces a cherry which contain 2 coffee seeds each. The trees that produce coffee are Coffea Arabica and Coffea Robusta Coffee, like tea, may be made in different ways and will be served from the still room or from an appropriate service point after the order is received. Coffee beans may be purchased roasted or unroasted and then may be ground according to requirements. The beans should not be ground until just before they are required, and this will ensure the maximum flavour and strength from the coffee beans. If ground coffee is purchased, it normally comes in vacuum packed packets in order to maintain the condition until used. STORAGE As in the case of tea, it must be noted that coffee is an expensive commodity and therefore utmost care must be taken for its storage. Points to note with regard to storage are as follows: i. ii. iii. iv. Well-ventilated store rooms Air tight containers for ground coffee to ensure that there is no loss of flavour and strength Away from excess moisture Must not be stored near any strong smelling food or other strong smelling articles.

COFFEE PREPARATION If certain rules are adhered to, then making good coffee is a simple procedure. The rules to be followed while making coffee are as follows: 1. Use freshly roasted and ground coffee. 2. Buy the correct grind of coffee beans for the type of machine you have in use. 3. Ensure that all your equipment is clean before use. 4. Use a set measure of coffee to water, a wrong measure can always cause the flavour to fluctuate from meal to meal. A very appropriate guide is 8 - 10 oz of medium ground coffee to one gallon of water. 5. Add boiling water to coffee and allow to infuse. The infusion time must be controlled according to the type of coffee used and the method or machine used. 6. Temperature should be controlled as to boil coffee is to spoil coffee. The coffee develops a bitter taste if allowed to boil, as boiling will extract the caffeine and the coffee becomes bitter. 7. Strain and serve 8. Add milk or cream separately as required. 9. The best serving temperature for coffee is 82 to 85 C. and the milk is 68 to 70 C. D.ELANGOVAN,LECTURER FNB SPECIALIZATION

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

10. Coffee should always be freshly made -not more than half an hour or so before serving.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

REASONS WHY COFFEE IS BAD 1. Weak coffee beans are being used. 2. Stale coffee beans are being used. 3. Insufficient coffee grounds. 4. Water has not reached boiling point. 5. Water is not fresh, or boiled too long 6. Infusion time is too short 7. Coffee is allowed to remain in urn too long before use or, kept at the wrong temperature. 8. Incorrect grind of coffee is being used for the equipment in operation. 9. Dirty urn or equipment 10. Coffee is reheated.

REASONS WHY COFFEE IS BITTER : 1. Too much coffee powder is being used. 2. Infusion time is too long 3. Infusion at too high a temperature. 4. Coffee may have been left in the urn for too long before use. 5. Coffee is over roasted or not roasted correctly. 6. Sediments remaining in the service equipment

SERVING COFFEE Coffee may be made in many ways and the service depends on the method used. The still room staff should have full knowledge of the methods of making and serving coffee in order to ensure that it reaches the guest in a perfect condition with maximum flavour, and strength is piping hot, with the correct accompaniments. 1. FILTER COFFEE - Here the coffee grounds are placed in a filter and hot water is poured in the proportion specified. The decoction obtained is called filter coffee. 2. CONA COFFEE - It is made and served from a specially designed glass cona coffee machine. 3. IRISH COFFEE (Gaelic Coffee) - Coffee decoction, Irish Whiskey, double cream are used and the cream is poured over the back of a tea spoon. If brandy is used instead of whiskey, the coffee is then known as Cafe Royale. 4. TURKISH OR EGYPTIAN COFFEE - Very finely ground mocta coffee beans are used. It is put in a special jug, boiling water is poured into it and it is brought to boil again on top of a stove. It is not filtered, therefore, to settle the grains, a few drops of cold water are sprinkled on the top. This must be done gently in order not to disturb the froth. It is then served in a demi tasse. A drop of vanilla essence may be added to taste.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

5. ICED COFFEE - Make strong black coffee in the usual way. Strain and chill well until required. It may be served mixed with an equal quantity of cold milk or cream for a smooth beverage. It is served in a tall glass with ice cubes added with an underplate and straw stand separately. 6. INSTANT COFFEE - It is made with soluble coffee solids in boiling water with milk or cream (optional). Different brands are available with individual preparation instructions. 7. ESPRESSO COFFEE - It is of Italian origin and is made in a specially designed machine under steam pressure. 8. DE-CAFFEINATED COFFEE - Coffee beans contain caffeine which is a stimulant. De-caffeinated coffee is made from coffee beans after the caffeine is extracted. This coffee is sold in most European and American countries. In Europe, a popular brand is Cafe Hag while in American countries, Sanka coffee is a popular brand. 9. CAFE CAPPUCCINO - This is made with a pot of strong black coffee, a bowl of whipped cream, a bowl of grated chocolate and sugar (grains or cubes). The waiter measures two teaspoonfuls of chocolate to each cup, half filled with coffee and stirs the sugar until it melts. After sweetening to desired taste, the waiter tops it with whipped cream, garnishing it with grated chocolate. Caf Cappuccino is usually served as a beverage at mid-morning, or as a mid-afternoon drink rather than an after-dinner coffee. 10. COFFEE BRULOT - The mise-en-place requires one measure of cognac, four sugar cubes, two rubbed with orange zest and two with lemon zest, two/three cloves, a cinnamon stick and good black coffee. Heat a teaspoon of roasted and roughly ground coffee beans over a gentle flame until the aroma is discernible. Remove the pan from heat, add the sugar lumps and spices. Stir in the cognac. When the sugar lumps are broken down and dissolved, return to the fire and continue to heat over a moderate flame. When the cognac mixture is hot, flambe and then pour in the hot black coffee. For serving, carefully pour (so as to leave behind the sediment) into warm coffee cups.

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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY, CHENNAI-113.

Speciality Coffee Irish Coffee Monks coffee Russian Coffee Jamaican Coffee Mexican coffee

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