Food And Beverage Service ITU Board 2024
Compile a 3 course continental menu. Explain in brief and draw a neat cover layout for the same.
5Answer
3‑Course Continental Menu
Menu Items
| Course | Dish | Key Ingredients | Reason for Selection |
|---|---|---|---|
| Starter | Smoked Salmon Carpaccio | Smoked salmon, arugula, lemon‑vinaigrette, capers, shaved parmesan | Light, refreshing and visually appealing; introduces the palate without heaviness. |
| Main | Herb‑Crusted Rack of Lamb | Lamb rack, rosemary, thyme, garlic, Dijon mustard, toasted almond crust, seasonal vegetables | Classic continental protein, rich flavour, and elegant presentation suitable for a fine‑dining setting. |
| Dessert | Classic Crème Brûlée | Cream, egg yolks, vanilla bean, caramelised sugar topping | Provides a smooth, sweet finish; the caramelised crust adds a theatrical element at the table. |
Brief Explanation
- Balance of flavours – The menu moves from a delicate, acidic starter to a robust, herb‑infused main, ending with a sweet, creamy dessert.
- Seasonal & local produce – Arugula, seasonal vegetables and fresh herbs ensure freshness and cost‑effectiveness.
- Presentation – Each dish allows for artistic plating: salmon carpaccio arranged in a fan, lamb on a wooden board with herb sprigs, and brûlée with a caramelised glass‑like crust.
- Nutritional consideration – Protein‑rich main, omega‑3 from salmon, and moderate sugar in dessert meet balanced dietary guidelines for hotel guests.
Cover Layout (ASCII)
+--------------------------------------------------------+
| |
| ★ Continental Delight ★ |
| |
| ------------------------------------------------ |
| | BHM 311 – Food & Beverage Service I | |
| | Bachelor of Hotel Management (TU) | |
| ------------------------------------------------ |
| |
| 3‑Course Menu |
| |
| • Smoked Salmon Carpaccio |
| • Herb‑Crusted Rack of Lamb |
| • Classic Crème Brûlée |
| |
| ------------------------------------------------ |
| Prepared by: ______________________ Date: ____ |
| |
+--------------------------------------------------------+
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