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Menu’s

Menu’s. How to do it and what to be careful about. Menu Theory. Cold before warm or hot Build up of taste Fish before meat Poultry before meat Pig before lamb Lamb before Veal Veal before Ox Ox before game. Boiled/Steamed before Fried/Roasted. Dish describtion. Title :

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Menu’s

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  1. Menu’s How to do it and what to becarefulabout

  2. Menu Theory Cold beforewarmor hot Build up of taste Fishbeforemeat Poultrybeforemeat Pig beforelamb LambbeforeVeal VealbeforeOx Oxbefore game. Boiled/SteamedbeforeFried/Roasted

  3. Dishdescribtion Title: Describtion of the mainingredient Shank of lamb Cookingmethode Shank of lamb, braised in stout Explanation to the guest: Shank of lambbraised in Stout, servedwithwarmsalad of brusselsprout and Compote of asparagus potatoes

  4. Dishdescribtion Dishes has to be in accordence to: Variation and season Colour Taste/Flavour Texture

  5. Build up of the menu

  6. Menu ”Balance” Equalamount of dishes in eachdishgroup A total of 16 dishes in the menu means 5 starters 6 maincourses 5 Cheeses/Sweets

  7. BON APPETIT Enjoyyourmeal

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