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Friday, 2 May 2014

TEXMEX theme

"Tex-Mex" is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. The cuisine has spread from Border States such as Texas and those in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.

Theme: 

The decoration and the restaurant setup were done keeping in mind the flag of Mexico. Colours Green, red and white were used as table cloths and chair bows. Tri colour nitrogen balloons were all over in the restaurant.
A museum was created to display the culture and habits of the Mexicans. Students were dressed in rustic Mexican style (jeans, jackets and leather hats).

Menu:

The menu was designed keeping in mind the authenticity of the cuisine
Welcome drink was virgin margarita and snacks were Nachos with tomato salsa.
Soup- Sopape lima corn
 The main course -
Pollo en papitoria
Mexican cheesy potatoes
Paella
Taco with salsa
And fresh fruit wine gateaux

Texmex theme buffet layout

Texmex theme display buffet with carvings

table layout

Restaurant setup texmex theme

Welcome gate texmex theme

fruit and bread carvings

chefs at work during texmex theme

guests dining

lavish buffet opens

fresh fruit wine gateaux

Friday, 18 April 2014

Module 3 VI semester

Syllabus

COCKTAILS & MIXED DRINKS
A. Definition and History
B. Classification
C. Recipe, Preparation and Service of Popular Cocktails
•    Martini – Dry & Sweet
•    Manhattan – Dry & Sweet
•    Dubonnet
•    Roy-Roy
•    Bronx
•    White Lady
•    Pink Lady
•    Side Car
•    Bacardi
•    Alexandra
•    John Collins
•    Tom Collins
•    Gin FIZZ
•    Pimm’s Cup – no. 1,2,3,4,5
•    Flips
•    Noggs
•    Champagne Cocktail
•    Between the Sheets
•    Daiquiri
•    Bloody Mary
•    Screw Driver
•    Tequilla Sunrise
•    Gin-Sling
•    Planters Punch
•    Singapore Sling
•    Pinacolada
•    Rusty Nail
•    B&B
•    Black Russian
•    Margarita
•    Gimlet – Dry & Sweet
•    Cuba Libre
•    Whisky Sour
•    Blue Lagoon
•    Harvey Wall Banger
•    Bombay cocktail

Questions to module 3

Q.1 With the flowing ingredients, prepare a list of 10 cocktails but not more than three cocktails from each base provided indication the preparations
Vodka    Blue curacao, orange juice, tomato juice, egg, cream, coconut
Brandy    Cream, cola, pomegranate syrup, dry vermouth, salt, pepper
Gin    Crème de cacao, cointreau, tobacco, w. sauce, olives, soda ice
White rum    Desiccated coconut, lemon, sugar, Galliano, orange

Q.2 Give the recipe for the following cocktails and mixed drinks
•    Martini
•    Manhattan
•    Tom Collins
•    Pimms no.1
•    Bacardi
•    Bloody mary
Q.3 To make an attractive and pleasing cocktail a bartender has to maintain a certain standard operating procedure. List the points to note for making such a cocktail.
Q.4 What are the various methods of making cocktails?
Q.5 What are cocktails? Explain the different types of cocktails with two classical example of each.
Q.6 Prepare a bar card for a cocktail bar located in a five star hotel.
Q.7 In a tabular form, explain the following on the basis of their base, additives, glass and garnish.
a)    Bloody marry
b)    Pimms no1
c)    Pinacolada
d)    Rusty nail
e)    Screwdriver
f)    Rob roy
g)    Margarita
h)    B&B
Q.8 What are the important points to be considered while making cocktails in a Bar? Write four whisky based cocktails.
Q.9 Classify cocktails according to the method used in making them and give two example of each type.
Q.10 differentiate between
a)    Martini dry and Martini sweet
b)    White lady and Pink lady
c)    Tom Collins and John Collins
d)    Singapore sling and gin sling
e)    White Russian and black Russian