TDH

MENU
PARADISE
KITCHEN
A N E W WA Y T O H AV E Y O U R B I T E S .
 TASK 02
Prepare a three course table d'hôte menu card based on the classical menu sequence and
with brief description of components and methods of cooking of the dishes. Layout a
cover setup for the planned menu and demonstrate the service process of the meals.
ACKNOWLEDGEMENT

• WHILE MAKING THIS PRESENTATION, WE HAVE CAME TO KNOW ABOUT MANY NEW
THINGS ABOUT THE HOTEL INDUSTRY. THIS ASSIGNMENT HAS BEEN POSSIBLE
BECAUSE OF DIFFERENT IDEAS.
• WE WOULD LIKE TO THANKS OUR INSTRUCTOR MR. SOURAV CHOWDHURY FOR
TEACHING US IN THE BEST WAY SO WE CAN COME UP WITH SUCH A GREAT
ASSIGNMENT.
• THIS ASSIGNMENT MAKES US LEARN ABOUT THE FOOD AND BEVERAGE
DEPARTMENT.
• THIS ASSIGNMENT MAKES US LEARN ABOUT THE TABLE D’HOTE MENU PREPARING
MENU AND HOW THE CONTINENTAL FOOD IS PREPARED, ETC
BATCH CODE: B1
CENTER: GHATKOPAR EAST MUMBAI
ABOUT THE TDH MENU
• Table d'hôte literally means (table of the host). In this menu the restaurant owner or
manager decides what dishes go on the menu, not taking into account customer
preferences.
• It is commonly known as the multi- course fixed menu for a complete meal, with a
fixed price. The TDH menu offers a limited number of choices and limited portions. A
set number of courses usually includes starters, main course and dessert, for a fixed
price.
• There can also be four course or five course menus. The guest has to pay even for the
food items in the menu that he chooses not to have. TDH menu should be well
planned, delicious, well presented and balanced as the guest is not given a chance to
plan his own meal.
• This menu is sometime referred to as a ‘prix fixe menu’ or a ‘set menu’.
ROLE PLAY GROUP PHOTO
ROLE PLAY GROUP MEMBER

• AVINASH RAKESH YADAV.

• MANISHA VIKRAM KHARWA.
• SHWETA RAJU PANCHMUKH.
• SANJEEVANEE GORAKHANATH SHELAR.
 MENU
PARADISE KITCHEN

STARTER
1.POTATO WEDGES

MAIN COURSE
1.LAMB STROGANOFF

DESSSERT
1.CHEESECAKE

ALL ABOVE ITEMS ARE FIXED MENU NO CHANGES CAN BE MADE WHILE ORDERING.
RATE : 1499/- INCLUSIVE OF TAXES PER PERSON.
SHOP NO 6, GODREJ BOYCE ROAD, VIKHROLI WEST, MUMBAI – 400079.
MENU CARD
 MENU DISCRIPTION
• POTATO WEDGES :Potato wedges are
wedges of potatoes, often large and unpeeled,
that are either baked or fried. They are sold at
diners and fast food restaurants. In Australia,
potato wedges are a common bar food, that are
almost always served with sour cream and
sweet chilli sauce. One may also use ketchup,
ranch, and honey mustard.
POTATO WEDGES

INGREDIENTS
• 2 pounds Russet potatoes (6 smallish or 4 medium),
scrubbed clean.
• 3 tablespoons olive oil.
• 2 teaspoons garlic powder.
• 2 teaspoons onion powder.
• 1 teaspoon fine sea salt.
• 1 lemon.
• Freshly ground black pepper.
• 2 tablespoons finely chopped fresh parsley, optional.
POTATO WEDGES

• Cut each potato into 12 wedges, place in a large bowl.

• Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika.
• Arrange in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes.
ACCOMPANIMENTS OF POTATO
WEDGES
• Any kind of breaded entree (think battered fish, schnitzel, katsu pork, fried chicken,
fish fingers, cornmeal dusted shrimp) would go well with potato wedges. A
complementary sauce like tartar sauce, gravy or just a squeeze of lemon is enough
to finish the meal.
LAMB STROGANOFF
LAMB STROGANOFF

• INGREDIENTS
• 2 teaspoons olive oil
• 500g lamb leg steaks, thinly sliced diagonally
• 1 brown onion, finely chopped
• 250g button mushrooms, sliced
• 185ml can Carnation light & creamy evaporated milk
• 2 tablespoons tomato sauce
• 2 tablespoons Worcestershire sauce
• Cooked fettuccine, to serve
• 1/3 cup roughly chopped fresh flat-leaf parsley (optional), to serve.
LAMB STROGANOFF

METHOD OF COOKING
• Step 1
– Heat oil in a large, non-stick frying pan over medium heat. Add one-third of the lamb and
cook, for 2 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches,
with the remaining lamb.
• Step 2
– Add onion and mushrooms to frying pan and cook over a medium-high heat until golden
brown. Return meat to pan with evaporated milk. Add tomato sauce and Worcestershire
sauce. Bring to the boil. To serve, spoon pasta onto serving plates. Top with stroganoff and
sprinkle with parsley.
ACCOMPANIMENTS OF LAMB
STROGANOFF
• Lamb stroganoff is traditionally served with pasta; however, it is just as good with rice or
mashed potatoes. As the dish can be very rich, try to serve something green alongside, such as
steamed green beans, sautéed broccoli or a crisp salad.
 CHEESECAKE

• Cheesecake is a sweet dessert consisting of one or

more layers. The main, and thickest layer, consists of a
mixture of soft, fresh cheese, eggs, and sugar. If there
is a bottom layer, it often consists of a crust or base
made from crushed cookies, graham crackers, pastry,
or sometimes sponge cake.
CHEESECAKE INGREDIENTS
• Crust: • Topping:
– 6 tablespoons unsalted butter – 3/4 cup sour cream
– 1 1/2 cups graham cracker crumbs
– 1/2 cup confectioners' sugar
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla paste or extract
– Pinch fine salt
– Berries, optional
• Filling:
– 2 pounds cream cheese, at room temperature
– 1 1/4 cups granulated sugar
– 1 1/4 cups sour cream
– 6 large eggs, lightly beaten
– 1 tablespoon vanilla paste (see Cook's Note) or
extract
– 1 teaspoon finely grated lemon zest
– 1 teaspoon finely grated orange zest
CHEESECAKE
Directions
• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a
saucepan. Brush a 9-inch spring form pan with some of the butter. Stir the remaining butter together
with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get
the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and
up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the
granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as
needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over
whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't
pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the
spring form pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will
set but the centre will still be loose.
CHEESECAKE

• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the
top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the
cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the
risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to
room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring.
Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
CHEESECAKE.
WINES PARING WITH DISHES

• MAIN – COURSE
– Wine Pairings with Traditional Lamb Stroganoff, To balance the rich flavours of the dish, try a rich,
fruity wine such as a Grenache or a Shiraz. Dry Rosé is another great match. The acidity balances
out the richness of the dish.
• DESSERT
– Plane cheesecake can be served with sweet Riesling or a late harvest sauvignon blanc are pretty
reliable choices.
TABLE LAYOUT
TABLE LAYOUT
TABLE LAYOUT
NAPKIN FOLD (THE BISHOP’S MITRE)
CUTLERY AND CROCKERY USED.

ALL PURPOSE
KNIFE
ALL PURPOSE

DESSERT FORK
FORK

SOUP SPOON
ALL PURPOSE
SPOON
CUTLERY AND CROCKERY USED.

DESSERT PLATE STARTER PLATE MAIN COURSE

PLATE
GLASSES USED

WATER GOBLET WINE GLASSES

 WINE

• Wine is an alcoholic drink made from fermented grapes. Yeast consumes the sugar in the grapes
and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of
yeasts produce different styles of wine.
• Grenache or Garnacha is one of the most widely planted red wine grape varieties in the world. It
ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape most
likely originated.
• Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic
grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to
make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietals
pure and are seldom oaked.
WINES USED IMAGES

GRENACHE RED WINE SWEET RIESLING WHITE WINE

BIBLIOGRAPHY

• WWW.GOOGLE.CO.IN
• WWW.WIKIPEDIA.ORG
• FRANKFINN NOTES
• WWW.YOUTUBE.COM
THANK
YOU