In some properties a separate menu is used for desserts. They can be either hot or cold – many are served with sauces - and include: Puddings Pies, tarts and flans Fritters – Banana fritters, or pineapple fritters Custards and creams Prepared fruit – fruit which has been peeled and cut ready for eating Charlottes – such as Charlotte Bavarois and mousse Soufflé Sabayon Meringues Crepes and omelettes Sorbets
Carrot s– root vegetable Broccoli – green vegetable Sprouts – green vegetable Celery – vegetable Peas – vegetable Beans – green vegetable Spinach – green vegetable Cabbage – green vegetable Tomatoes – technically a but commonly referred to as a vegetable. Fruit A growing focus on healthy eating has seen increased up-take of fruit in premises. is almost mandatory with breakfasts, and supplied free-of-charge by some properties to house (in-room) guests and/or at reception. Fruit options include:
Salad vegetables include: Lettuce – various types Tomato – including cherry tomatoes Radishes Celery Onions and spring onions Shredded cabbage – in coleslaw (salad made with shredded/grated cabbage, onions, carrots, seasoning and mayonnaise) Mushrooms Carrots Beetroot Peppers – red, green and yellow. Many ‘vegetables’ can be used as ‘salad vegetables’ and many ‘salad vegetables’ can also be used as ‘vegetables’.
Low alcohol – 0.9%alc/vol. These beers may be domestic or international. Citrus infused A relatively recent addition to the beer market has been the introduction of citrus infused beers. These beers may be infused with orange, lemon and or lime. Imported beers Most countries now offer beers from many countries – at least in packaged form. These beers are in addition to the local brews. Popular imported beers include: Fosters – Australia Lowenbrau – Germany Beck’s – Germany Fürstenburg – Germany König Pilsener – Germany
Stella Artois – Belgium Corona – Mexico Bass – England Budweiser – USA Hollandia – Holland Heineken – Holland Miller – USA Maes – Belgium Chimay – Belgium Duvel – Belgium Asahi – Japan. More information is available at: http://www.beers-of-the-world.com/.
Or do a search for the country you are seeking information about, such as ‘Vietnam+beer’. Beer variations Most beer is consumed ‘neat’ but some people prefer to add a little something to their beer, in order to get a different taste. Beer variations include: Shandy – Beer and lemonade Beer with a dash – Beer with a dash of lemonade Lager and lime – Beer with a dash of lime juice Red eye beer – with tomato juice Black and tan – Beer and stout Half and half – Beer and stout Portergaff – Stout and lemonade Stout with a dash – Stout with a dash of lemonade
Cost How they are/may be eaten or consumed Popularity of items with nationals/locals Basics of how items are grown or produced. Enterprise menus, specials and trends Menus Your knowledge of must include information about: Serve size Taste – ‘hot’, ‘spicy’, ‘creamy’, ‘bitter’ Which items are ‘fresh’ and which are pre-prepared/frozen and reconstituted Dishes are cooked and ready-to-serve – and the cooking time or waiting time for other items which may be served as main course and entrée
Ingredients ‘Cooking or preparation style Cultural and dietary acceptability. Specials Specials are (or menus) only available for a limited time, to celebrate a certain event (a public holiday or religious event; a wedding or party) and/or as part of a package deal a visitor may have purchased. Your knowledge of specials must embrace: Items available as part of the special deal – food and beverages When the special begins – and when it finished Cost