This little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are, to a great extent, neither intelligible to the server nor the served. Therefore, a method of naming dishes will be offered in the following pages, which I hope will be satisfactory to all concerned — proprietors, employees and guests.
There is no doubt that this way of naming dishes is the only effective method of reforming and doing away with the medly that now generally exists. It must be understood that a plain and intelligible ...
In almost any restaurant complaints regarding slow service are often heard. Some of these complaints are undoubtedly unjust, as there are certain dishes which cannot possibly be as hastily prepared as...
When abbreviating the names on the bills of fare, it has been customary to omit many words that have a necessary and direct bearing on the meaning of the term. Consomme with shredded vegetables is see...
That menus and bills of fare sometimes bear names which are too elaborate and detailed can often be noticed. There is really nothing to say against this practise, but it quite frequently happens that ...
In naming dishes two main factors are recommended: to mention their main ingredients and the way they are prepared. Secondary designations, such as geographical or personal names can then follow. Let ...
The names on menus and bills of fare have often called forth sarcastic comment and indeed, much of this criticism has been justified. Several reasons for applying foreign names have been given. It has...
Next to the excuses already mentioned, for using foreign names one often hears the statement made that most of the guests understand them. If we consider that there are even domestic names, peculiar t...
In the following clippings from an original bill of fare of a high class and prominent restaurant in New York Ave find several names Avhich will not be understood by the most English speaking people. ...
In these days of international travel, much more knowledge has been required of persons employed in the different international hotels and restaurants than was formerly the case. Along with many other...
The abbreviation of menu terms, so largely adopted by the French, is typical of that Avhich is found in any line of trade where certain short expressions are indispensable. A cook has no time to bothe...
On scanning the menus and bills of fare it strikes one as peculiar to see so many proper names and other ones used. Guests are often puzzled by such names and invariably ask what they signify. The ...
The following lists are abstracts from the dictionaries to follow, which contain more than 1000 names, with explanations of their meaning used in the culinary languages as style designations or in con...
In the foregoing chapters it has been proved that many dishes are unsatisfactorily named, and a way is shown whereby dishes can be given names, which are intelligible to everybody. Since indeed the ch...
But if the four dishes are simply called Cochon de lait, russe then it is unintelligible and not correct. And if all the following for the same chestnut pudding are called Pouding am-bassadrice, Poudi...
The grammar for the culinary languages is easy enough and given in such a simple manner that it will take but a short time for all to understand. We will quote the items of the French language first, ...
As to the naming of styles, the following must be observed. If we write American Cheese then we understand the well known store cheese, but if we write Cheese, American then it is a cheese made in the...
French The plural of nouns is formed mostly by adding an s to the singular. Nouns with the ending s, a?, or z do not change. Nouns with the ending au, eau, and the Word chou form the plural b...
As to the punctuation, much care should be taken because it often leads to misunderstandings, especially on bills of fare on which the dishes are not classified. The following instances give an idea a...
Except in German the writing of certain words with big initial letters, has come into use such as nouns, adjectives and others. Both ways of writing are correct but one or the other should keep its ch...
Kegarding the writing of singular or plural on menus and bills of fare the following should be kept in mind. Such items and pieces of food of which a guest may have only one for a certain price, •m...
One distinguishes three different kinds of table cards: the bill of fare, the menu, and the list of beverages. The bill of fare is a list of dishes with prices for each dish and from which the gues...
Preface
