Muqaddas Anwar
Muqaddas Anwar
Amir Mirza
Submitted by:
Muqaddas Anwar
Batch no.
GDICA-43
History
A lighted display board-style menu outside a French Kebab
restaurant.
Menus, as lists of prepared foods, have been discovered dating
back to the Song dynasty in China. In the larger cities of the
time, merchants found a way to cater to busy customers who
had little time or energy to prepare an evening meal. The
variation in Chinese cuisine from different regions led caterers
to create a list or menu for their patrons.
The word "menu", like much of the terminology of cuisine,
is French in origin. It ultimately derives from Latin "minutes",
something made small; in French, it came to be applied to a
detailed list or résumé of any kind. The original menus that
offered consumers choices were prepared on a
small chalkboard, in French a carte; so, foods chosen from a
bill of fare are described as "à la carte", "according to the
board."
The earliest European menus, several of which survive from
1751 onwards, appear to have been for the relatively intimate
and informal soupers in times ("intimate suppers") given by
King Louis XV of France at the Château de Choosy for between
31 and 36 guests. Several seem to have been placed on the
table, listing four courses, each with several dishes, plus
dessert.[2]
During the second half of the 18th century, and especially after
the French Revolution in 1789, they spread to restaurants.
Before then, eating establishments or tables d'hôte served
dishes chosen by the chef or proprietors. Customers ate what
the house was serving that day, as in
contemporary banquets or buffets, and meals were served from
a common table. The establishment of restaurants and
restaurant menus allowed customers to choose from a list of
unseen dishes, which were produced to order according to the
customer's selection. A table d'hôte establishment charged its
customers a fixed price; the menu allowed customers to spend
as much or as little money as they chose.[
Price-less
Menus for private functions, pre-paid meals and the like do not
have prices. In normal restaurants, there are two types of
menus without prices that were mostly used until the 1970s and
1980s: the "blind menu" and the "women's menu". These
menus contained all of the same items as the regular menu,
except that the prices were not listed. The "blind menu" was
distributed to guests at business meals where the hosts did not
want the diners to see the prices, or to any type of dinner where
the host felt that having the prices not listed would make the
guests feel more comfortable ordering.
Until the early 1980s, some high-end restaurants had two
menus divided by gender: a regular menu with the prices listed
for men and a second menu for women, which did not have the
prices listed (it was called the "ladies' menu"), so that the
female diner would not know the prices of the items. In 1980,
Kathleen Bick took a male business partner out to dinner at
Orangeries in West Hollywood; after Bick got a women's menu
without prices and her guest got the menu with prices, Bick
hired lawyer Gloria Allred to file a discrimination lawsuit, on the
grounds that the women's menu went against the California
Civil Rights Act. Bick stated that getting a women's menu
without prices left her feeling "humiliated and incensed". The
owners of the restaurant defended the practice, saying it was
done as a courtesy, like the way men would stand up when a
woman enters the room. Even though the lawsuit was dropped,
the restaurant ended its gender-based menu policy. While
price-less menus for women generally disappeared after the
1980s, in 2010, Tracey MacLeod reported that Le Gavroche in
London (UK) still had a price-less women's menu for women
who eat at tables booked by men, with tables booked by
women getting a regular menu for the woman.
Types
Paper
Menu board
Some restaurants – typically fast-food restaurants and
cafeteria-style establishments – provide their menu in a large
poster or display board format up high on the wall or above the
service counter. This way, all of the patrons can see all of the
choices, and the restaurant does not have to provide printed
menus. This large format menu may also be set up outside
(see the next section). The simplest large format menu boards
have the menu printed or painted on a large flat board. More
expensive large format menu boards include boards that have
a metal housing, a translucent surface, and a backlight (which
facilitates the reading of the menu in low light) and boards that
have removable numbers for the prices. This enables the
restaurant to change prices without having to have the board
reprinted or repainted.
Some restaurants such as cafes and small eateries use a large
chalkboard to display the entire menu. The advantage of using
a chalkboard is that the menu items and prices can be
changed; the downside is that the chalk may be hard to read in
lower light or glare, and the restaurant has to have a staff
member who has attractive, clear handwriting.
A high-tech successor to the chalkboard menu is the 'write-on
wipe-off" illuminated sign, using LED technology. The text
appears in a vibrant color against a black background.
Outdoor
Digital displays
With the invention of LCD and Plasma displays, some menus
have moved from a static printed model to one which can
change dynamically. By using a flat LCD screen and a
computer server, menus can be digitally displayed allowing
moving images, animated effects and the ability to edit details
and prices.
For fast food restaurants, a benefit is the ability to update prices
and menu items as frequently as needed, across an entire
chain. Digital menu boards also allow restaurant owners to
control the day parting of their menus, converting from a
breakfast menu in the late morning. Some platforms support
the ability allow local operators to control their own pricing while
the design aesthetic is controlled by the corporate entity.
Various software tools and hardware developments have been
created for the specific purpose of managing a digital menu
board system. Digital menu screens can also alternate between
displaying the full menu and showing video commercials to
promote specific dishes or menu items.
Online menu[
Websites featuring online restaurant menus have been on the
Internet for nearly a decade. In recent years, however, more
and more restaurants outside of large metropolitan areas have
been able to feature their menus online as a result of this trend.
Several restaurant-owned and startup online food
ordering websites already included menus on their websites,
yet due to the limitations of which restaurants could handle
online orders, many restaurants were left invisible to the
Internet aside from an address listing. Multiple companies
came up with the idea of posting menus online simultaneously,
and it is difficult to ascertain who was first. Menus and online
food ordering have been available online since at least 1997.
Since 1997, hundreds of online restaurant menu web sites
have appeared on the Internet. Some sites are city-specific,
some list by region, state or province.
Digital menu
CHEESY PRETZEL BREAD
Ingredients
Dough
3 cups bread flour
1 packet of quick-rising yeast
1 tsp salt
6-8 oz of sharp cheddar cheese
2 tsp sugar (to allow the yeast to feed)
⅓-3/4 cup of HOT water (not boiling)
Boiling Rolls
6-8 cups of water
2 tbsps baking soda
2 tbsps sugar
Before Baking
¼ cup of Cornmeal (for bottom of pretzel rolls)
1 egg for glazing rolls
Instructions
Step 1 – 40 minutes (10 Min Prep, 30 Min Rising)
1. Combine flour, yeast, cheese, salt, sugar in food
processor and blend.
2. With the food processor going slowly add the
water running. You'll need about ½ cup to ¾
cup of water. You'll need to add enough to
make the mixture into dough.
3. Pull out the mixture and knead for 1 minute.
4. grease a mixing bowl using a little olive or
canola oil. Cover the dough completely with the
oil then cover the mixing bowl with Saran Wrap
and place a towel over it.
5. If you are cooking let the dough rise near the
range, if not, try and place it in a warm dry area
with sunlight for 30 minutes.
Step 2 – 30 Minutes (10 Min Prep, 20 Minute
Rising)
1. Flour baking sheet.
2. Punch dough down and knead on lightly floured
surface until smooth.
3. Divide into eight pieces.
4. Form each dough piece into ball.
5. Place dough balls on prepared sheet, flattening
each slightly.
6. Using serrated knife, cut “X” in top center of
each dough ball.
7. Cover with towel and let dough balls rise until
almost doubled in volume, about 20 minutes.
8. Preheat oven to 375 degrees.
Step 3 - 45 Minutes (15 Min Prep & Boiling, 30
Min Baking)
1. Grease another baking sheet and sprinkle with
cornmeal. The cornmeal will serve as the
bottom of the pretzel roll.
2. Bring 6-8 cups water to boil in large pan.
3. Add baking soda and 2 tablespoons sugar (help
the water foam up for better coverage).
4. Add 2-4 rolls to the water depending on the size
of your pan and cook 30 seconds per side
5. Using slotted spoon, transfer rolls to prepared
pan, arranging “X” side up. Repeat with
remaining rolls
6. Mix up one-egg and glaze rolls generously
7. Optional: Sprinkle rolls generously with coarse
salt
8. Bake rolls until brown, about 25 minutes
9. Transfer to racks and cool 10 minutes
10. Serve rolls warm
Oven-Fried Buffalo Wings
Ingredients
Save Recipe
2 pounds (900g) chicken wings, cut into
drumettes and flats
2 teaspoons (10g) baking powder
2 teaspoons (10g) kosher salt; for table salt
use half as much by volume or the same weight
4 tablespoons (50g) unsalted butter
4 tablespoons (60ml) Frank's RedHot
Sauce
Blue cheese dressing, for serving
Celery sticks, for serving
Directions
Ingredients:
400g Sweet Potato, peeled,
chopped
1 1/2 cups milk
375g penne
1 tablespoon oil
2 garlic cloves, crushed
60g baby spinach leaves
1/2 cup finely grated parmesan
Method:
INGREDIENTS
INSTRUCTIONS
DIRECTIONS
Ingredients
Preparation
Ingredients
2 eggs
2 egg yolks
1/3 cup caster sugar
85g (3oz) dark eating chocolate, melted
1 cup milk
1 cup light cream
1 cup almond meal
1/4 cup plain flour
1 tbsp cocoa
425g (15oz) can seeded black cherries, drained
85g (3oz) dark eating chocolate, grated coarsely
Instructions
1. Preheat the oven to 160C/320F fan-forced. Grease a
23cm square slab cake pan.
2. Beat the eggs, yolks and sugar in a medium bowl with
an electric mixer until combined. Beat in the cooled
chocolate.
3. Beat in the milk and cream on low speed. Stir in the
almond meal then the sifted flour and cocoa. Pour the
mixture into the pan and sprinkle with the cherries and
chopped chocolate.
4. Bake the slice about 25 minutes. When baked, stand
slice in the pan for 15 minutes before transferring to a
wire rack to cool.
Chocolate Mousse
Ingredients
CupsMetric
▢3 eggs (~55g/2 oz each)
▢125g / 4.5 oz dark
chocolate , bittersweet /
70% cocoa (Note 1)
▢10g / 0.3 oz unsalted
butter
▢1/2 cup cream , full fat
(Note 2)
▢3 tbsp caster
sugar (superfine white
sugar)
DECORATIONS:
▢More whipped cream
▢Chocolate shavings (Note 3)
Instructions
1. Separate eggs and yolks while eggs are cold. Place
whites in a large bowl and yolks in a small bowl. Leave
whites while you prepare other ingredients. (Note 4)
2. Yolks: Whisk yolks.
3. Melt chocolate & butter: Place chocolate and butter in a
bowl. Melt in the microwave in 30 second bursts, stirring in
between, until smooth. (Stir in optional flavourings at this
point, but read Note 6 first). Set aside to cool – proceed with
other steps.
4. Whip cream: Beat cream until stiff peaks form (see
video).
5. Whip whites: Add sugar. Beat whites until firm peaks
form (see video, Note 5)
OREO CHEESECAKE
INGREDIENTS
Metric – US Cups/Ounces
75 ml double cream
8 Oreos or Oreo Thins
INSTRUCTIONS
Put the tin into the fridge to chill while you make the
cheesecake filling.
Make the cheesecake filling
US CustomaryMetric
1x2x3x
INGREDIENTS
INSTRUCTIONS
1. In a large skillet, add oil and bring to medium high heat. Add
in chicken breasts and cook a few minutes on each side until
chicken breasts are cooked, with a golden brown sear on both
sides.
2. About 2 minutes before chicken is finished, add in tomato
halves and cook until tomatoes are heated and skin is lightly
blistered.
3. Top chicken breasts with mozzarella slices. Turn off stove
and cover skillet with lid to allow cheese to melt over the chicken.
4. Dish out the chicken. Top tomatoes over cheese. Sprinkle
chicken with basil. Drizzle with balsamic glaze.
CHEESY HONEY MUSTARD CHICKEN
Ingredients:
4 boneless chicken breasts
¾ cup honey
½ cup Dijon mustard
1 tsp lemon juice
½ tsp paprika
lemon pepper to taste
¼ cup chopped cooked bacon
1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375ºF.
2. Season chicken breasts with lemon pepper. Place in 9×13
baking dish.
3. Combine honey, mustard, lemon juice and paprika. Pour
over chicken. Bake for 20-25 minutes.
4. Top each chicken breast with 1 Tablespoon of bacon and ¼
cup mozzarella cheese. Continue to bake until cheese is starting
to brown (about 10 minutes).
Chicken Bellagio
Ingredients
Chicken
Buttered Noodles
2 tablespoons olive oil
2 tablespoons chicken broth
2 tablespoons butter
16 ounces spaghetti noodles, cooked al dente
¼ cup butter
2 tablespoons flour
1 cup heavy cream
1 cup parmesan cheese, grated
Salt and pepper, to taste
Arugula Mixture
Toppings
Chicken
1. Pat the chicken breasts dry with a paper towel and season
all sides with salt and pepper.
2. Pour the flour onto a wide and deep plate.
3. On a second plate, whisk the egg and water together.
4. On a third plate, add the breadcrumbs.
5. Working one chicken breast at a time, dredge the chicken
into the flour, then the egg, then the breadcrumbs. Making sure
to coat the entire chicken breast each time.
6. Gently press the breadcrumbs into the chicken to set the
final coat.
7. Heat the olive oil in a large skillet over medium heat. Add
the chicken to the skillet and cook on one side until the chicken
is crispy (should be a golden brown color). Flip and repeat with
the opposite side (3-4 minutes per side).
8. Cover the chicken to keep it warm.
Buttered Noodles
Arugula Mixture
Ingredients
90g butter
2 medium onions, roughly chopped
1 garlic clove, crushed
500g mushrooms, finely chopped (chestnut or button
mushrooms work well)
2 tbsp plain flour
1l hot chicken stock
1 bay leaf
4 tbsp single cream
small handful flat-leaf parsley, roughly chopped, to serve
(optional)
Method
STEP 1
Heat the butter in a large saucepan and cook the onions and
garlic until soft but not browned, about 8-10 mins.
STEP 2
Add the mushrooms and cook over a high heat for another 3
mins until softened. Sprinkle over the flour and stir to combine.
Pour in the chicken stock, bring the mixture to the boil, then add
the bay leaf and simmer for another 10 mins.
STEP 3
Remove and discard the bay leaf, then remove the mushroom
mixture from the heat and blitz using a hand blender until
smooth. Gently reheat the soup and stir through the cream (or,
you could freeze the soup at this stage – simply stir through the
cream when heating). Scatter over the parsley, if you like, and
serve.
Cycle Menus
A cycle menu is a series of menus that is repeated over a
specific period of time, such as 4 weeks. The menu is
different each day during the cycle. And, At the end of the
cycle, the menu is repeated.
Ingredients
▢12 chicken
drumsticks (Note 1)
▢2 tbsp extra virgin
olive oil
▢Oil spray
SEASONING (NOTE 2):
▢3 tsp garlic powder
▢3 tsp onion powder
▢5 tsp smoked paprika
▢2 tsp black pepper
▢1
1/2 tsp cooking/kosher
salt
▢4 1/2 tbsp plain/all-purpose flour
▢3 tsp baking powder (makes them crispier, DO
NOT confuse with baking soda / bi-carb) (Note 3)
Instructions
1. Preparation: Preheat the oven to 200°C/390°F (180°C
fan-forced). Line a tray with foil then place a rack on the tray
(makes the underside of the drumsticks crispier, Note 4).
2. Seasoning: Mix the Seasoning ingredients in a shallow
bowl.
3. Coat in oil: Toss the drumsticks in the olive oil. Stretch
and pull the skin on each drumsticks to cover as much of the
flesh as possible.
4. Coat in seasoning: Coat a drumstick in the Seasoning
then shake the excess off well. Place on the rack. Repeat
with remaining drumsticks.
5. Spray with oil: Spray the legs generously with oil.
6. Bake for 30 minutes, rotating the tray halfway through.
Increase the oven to 220°C / 430°F (200°C fan) then bake for
a further 15 minutes or until the skin is crispy. Enjoy!
Roasted Cauliflower with
Green Beans
Ingredients
Deselect All
Kosher salt
1 pound green beans, trimmed
1 head cauliflower, cut into florets
6 tablespoons extra-virgin olive oil
Freshly ground pepper
4 ounces slab bacon, diced
8 ounces oyster mushrooms, trimmed and separated into
smaller pieces
8 ounces shiitake mushrooms, stemmed and thickly sliced
4 shallots, thickly sliced
4 tablespoons white wine vinegar
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon
Directions
1. Put a baking sheet on the bottom oven rack and preheat to
450 degrees F. Bring a large pot of salted water to a boil. Add
the green beans and cook until crisp-tender, about 4
minutes. Drain and rinse under cold water. Pat dry and
transfer to a large bowl.
2. Meanwhile, toss the cauliflower with 2 tablespoons olive oil,
1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Transfer to the hot baking sheet and roast, tossing once,
until tender and golden brown in spots, about 20 minutes.
3. Heat 1 tablespoon olive oil in a large skillet over medium
heat. Add the bacon and cook until crisp, about 3 minutes.
Remove with a slotted spoon to a paper towel?lined plate to
drain. Increase the heat to medium high and add the oyster
and shiitake mushrooms and the shallots to the skillet;
season with 1/2 teaspoon salt and a few grinds of pepper.
Cook, stirring occasionally, until tender and golden, 5 to 6
minutes. Stir in the vinegar, parsley and tarragon.