European Culinary Management & Western Gastronomic

Cookery
Total points available: 100 Total points achieved:_____
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Menu Planning Set menu
Question 1

2 points

Identify and explain the term Menu

Menu is used to refer to the series of courses which make up a meal, and also to
the written menu it self, which is known in French as la carte

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Question 2

2 points

There are two types of menus; Set menu and la carte menu. What is the main
difference between the two menus?
The price in set menu is for several dishes in one set from appetizer to dessert. In a
la carte menu the prices are vary
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Question 3

1 point

To how many persons is a menu addressed too?

One
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Question 4

5 points

Specify 5 basic cooking methods used in the kitchen as well in menus

Sautee, grill, deep fry, roast, boil

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Question 5

3 points

What is the importance of a menu in the gastronomy?

A menu is a kind of visiting card of every establishment , whether it is posted at
the entrance of a restaurant, placed on the tables, or handed to guests by the
service staf.

Food Hygiene Diverse questions

Question 1

5 points

Identify what is Cross Contamination?

Refers to foods that are spoiled or tainted because they either contain
microorganisms or toxic substances that make them unfit for consumption.
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Dressing up of plates Diverse questions

Question 1

2 points

What is the importance of dressing up plates?

Because we eat first with the eyes. So if the presentation is not nice then the guests
may lose their appetite.
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Elaboration of a stndard recipe

Question 1

6 points

What is the importance of a recipe? Specify 3 points

To keep the original cooking methods and ingredients of a dish

Give information to people about what kind of dish they are consuming
To calculate the cost of a dish

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Question 2

4 points

Identify 4 Tastes used in a standard recipe

a) Salted

b) Bitter

c) Sweet

d) Acid

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Food Knowledge basics Purchasing / Receiving / Ecology

Question 1
Specify the temperature of refrigeration for:

2 points

a)

Fish & seafood

b) Meat and poultry

a) -01 to + 01C
b) +02 to +04C
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ExaminationExercise - la carte Menu

Total points available:

20

Points achieved:______

Assignment:
Put the listed dishes below into right section and apply the correct structuring in every
section such as: Appetizers Soups Main dishes - Desserts

Chocolate mousse with whipped cream

Seared escalope of duck foiegras with lime chutney
Fish and chips
Chilled papaya soup scented with ginger
Baked mango pancakes
Ravioli with diced tomatoes and basil
Caesar salad
Selection of ice-cream and sherbet
Cream of green pea soup with mint
Fresh fruit salad with kirsch brandy
Puff pastry shell with forest mushrooms
Air-dried beef and smoked ham with melon
Sauted sirloin steak with truffle sauce
Duck terrine with pickled onions and gherkins
Grilled lobster with lemon butter
Crayfish cocktail
Bread crumbed suprme of chicken with citrus fruit sauce
Mixed seafood au gratin
Apple fritters with vanilla sauce
Minestrone

Answer Sheet for la carte Exercise

Cold and Warm Starters
Caesar salad
Fresh fruit salad with kirsch brandy
Crayfish cocktail
Seared escalope of duck foeigras with lime chutney
Duck terrine with pickled onions and gherkins
Air-dried beef and smoked ham with melon
Puff pastry with shell with forest mushroom

Soups
Cream of green pea soup with mint
Minestrone
Chilled papaya soup scented with ginger

Main dishes
Fish and chips
Grilled lobster with lemon butter
Ravioli with diced tomatoes and basil
Sauted sirloin steak with truffle sauce
Bread crumbed supreme of chicken with citrus fruit sauce

Desserts
Chocolate mousse with whipped cream
Baked mango pancakes
Selection of ice-cream and sherbet
Apple fritters with vanilla sauce

Examination Exercise SET MENU

Assignment:

Total points:38

Points achieved: _____

1.

Structure (including proper page set-up and lay-out) and compile this menu in
the right order of serving using the dishes listed below.

2.

Correct:

- all orthographical mistakes (including Capital letters)

3.

Avoid:

- repetition of words, ingredients, cooking methods,

do not make unnecessary changes in the
meaning of culinary terms.

Content of dishes for the menu:

-

CLEAR CONSOMME WITH VERMICELLIS

ROASTED POTATO WITH PARSLEY

CARAMEL FLAN WITH WHIPPED CREAMS

SALMON STEAK POACHED IN WHITE WINE AND HERBS GARNISHED

WITH MUSSELS FROM BRITTANY
(Attention: this dish has to be written correctly on two lines!)

STEAMED BROCCOLIS WITH BUTTER

ROAST CHICKEN WITH WILD MUSHROMS SAUCE

GAME TERRINE WITH PICKLED ONIONS AND GHERKINS

Note:For every orthographical mistake one point will be deducted additionally!

Answer sheet for Set Menu Exercise

Hotel Sheraton

Sunday 23 February 2014

Jakarta

DINNER
Game terrine with pickled onions and gherkins
***
Consomme with vermicellis
***
Roast chicken with mild mushroom sauce
Roasted potato with parsley
***
Poached salmon steak with white wine and herbs
Garnished with mussels from Brittany
Steamed broccoli with butter
***
Caramel flan with whipped cream