MENU
A menu cards is a list which contains food details and prices.it is usefully to.
- The guest to know what's available.
• The kitchen department to know what to
prepare.
• The waiters to setup the table (cutlery and
oockery.
APPETIZERS
Flinger food served before the meal to wheat the appetite the term is often used synonymously with the term hors d' oeuvres.
SPICES
•Any of a large group of aromatic plants whose bark, roots ,seeds, bards or berries are used as flavoring usually available dried, either whole or ground.
SPICY
•A tasting term for a food with a predominant flavor for one or more spices, although the flavor can range from very mild to very hot, the term is more often used to describe hot pungent foods.
•Any of a large group of aromatic plants whose bark, roots ,seeds, bards or berries are used as flavoring usually available dried, either whole or ground.
SPICY
•A tasting term for a food with a predominant flavor for one or more spices, although the flavor can range from very mild to very hot, the term is more often used to describe hot pungent foods.
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