The Headway Guide to Food and Drink

Part 1 On eating and drinking: choices - sectors of the hotel and catering industry - service methods - food production methods and restaurant styles - liquor licensing - other differences between establishments - the meal - making choices; etiquette in eating out - making bookings - service staff - the host and guest; special occasions and functions; when things go wrong - when to complain; wine and food harmony; entertaining at home - menus - drinks - table lay-ups - other features; healthy eating and drinking - food - alcohol. Part 2 On food: the menu sequence; examples of menu items - sauces - simple or composite butters - hors-d'oeuvre - soups - eggs - cereal based foods, pasta and rice - fish - small entrees - meat - poultry - furred game - feathered game - potatoes - vegetables - made-up salads - sweets - cheese - savouries - dessert - beverages; accompaniments and lay-ups - hors-d'oeuvre - soups - omelettes - pasta and rice - fish - meat - sweets - cheese - beverages; foods in season; breakfast and afternoon tea; kitchen terminology; the origin of some menu terms; vocabulary. Part 3 On wine and other drinks: introduction to wine - wine making - wine styles - grapes for wine - faults in wine - the wine list; care and service of wine; wine producing countries and regions; other alcoholic drinks - beer - cider and perry - aromatized wines and bitters - spirits - cocktails and mixed drinks - liqueurs; non-alcoholic drinks - mineral waters - syrups - minerals and mixers, juices and squashes; cigars - cigar components - storage - service - cigar sizes; glossary of wine and drink terms.