I need a help in defining this chef terms

I am sure none of us want to do your homework, you can't learn like that. The terms he gave you are all simple and are available in most cook books and magazines..Simply look at some local restaurant menues and it will define them in a way. Goode Luck

You can start your research here:
Food Dictionary, Culinary Terms & Cooking Definitions

But be prepared to go further and expand the the research if you want a passing grade.

Actually describes different types of menu pricing, not dinners.

A menu (or part of a menu) where each item is charged separately. "A la carte" loosely translates as "from the menu." I'm sure your familiar with menus that have two columns of prices by each main course; one a "dinner" price (including a choice of soup or salad, and bowl of chocolate pudding), and the other "a la carte," which is really semi a la carte.

French for "host's table." Used to indicate multi-course meals with a fixed price. Also called prix fixe. Frequently used incorrectly by American restaurants to signify the entire menu.

This one will cause problems for some of your colleagues. A limited menu is a menu offered only for large parties. It is almost always prix fixe. The point is to offer dishes that the kitchen can handle when all those covers come in at the same time.

A menu offered for a limited time period, usually meant to be part of a cycle of other such menus. Typically changed at regular intervals -- weekly, monthly or seasonally for instance. Sometimes offered for less regular periods. For instance, a "Holdays" menu may only be repeated annually and replaced by the restaurant's regular menu. As an aside, it's a sad thing when a restaurant will nor change its menu, or at least a significant part of it, to reflect changes in availability and to provide pleasant surprises for its regular guests.

A menu which changes daily.

Menus which offer appetizers, desserts, beverages and possibly a few special items a la care. However, the mains usually include a starch and a veg ("three course meal.")

Often menus are broken up to include many, if not all, of the pricing schemes discussed.


You owe me dude. Read my blog, both entries. http://www.cheftalk.com/forums/blogs...arts-i-ii.html
http://www.cheftalk.com/forums/blogs...ts-iii-iv.html. Don't forget to leave a comment.

Looking forward to hearing from you,
BDL

BDL, s/he won't learn and retain if the information is handed to him/her. We have a policy here about not doing students' homework for them.

Mezz
(Who is an old retired teacher who couldn't help herself :rolleyes:)

Mezz,

I hear and I obey.

BDL

I'm working from old memories here, it has been maybe 20 years since I've gone out to dinner in Paris. I thought that 'menu' was sort of what we here in the States might think of as the night's special. If you order the menu, you get a specific set of dishes - soup, salad, entree, etc. the chef has laid out for that day. If you wanted something different, you'd order 'off the card' or a la carte as they say.


mjb.