Tétel 9 Flashcards
Hungarian gastronomy
history
The nomadic past - prominence of meat. In the 15th century King Matthias and his Neapolitan wife introduced new ingredients and spices like garlic and onions – things we couldn’t imagine a proper Hungarian dish without today. Later, great numbers of Saxons, Armenians, Italians, Jews, and Serbs settled in the Hungarian basin. Elements of ancient Turkish cuisine. Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire as well. The basic elements of the Hungarian kitchen were already there when the seven Magyar tribes under Prince Arpád conquered the land in 896AD. Large cast-iron bogrács (kettle) hung behind a horseman’s saddle even on marauding expeditions. Bag made from a sheep’s stomach – left over. King Matthias time, during the Italian Renaissance (1470-1490), Queen Beatrix, the Italian wife of King Matthias: pasta, a wealth of new cheeses, citrus fruits, and ice cream. During their 150-year rule (1541-1690) after invading Hungary, the Turks brought rice, coffee, tomatoes, cherries and most important of all paprika. Austro-Hungarian Empire (1867- 1918) in the latter part of the 19th century.
Hungarian gastronomy
ingredients
- Paprika, onions, cabbage, potatoes, noodles, caraway seeds, green peppers
- Cream and sour cream
- Dumplings (gombóc…)
Hungarian gastronomy
Food
If more vegetables and water are added, then it’s a soup; less water and more meat and it’s a stew.
Goulash
Hungarian gastronomy
Food
This is a stew that uses large, diced pieces of meat, and can be made of beef, chicken, goose, veal, carp (fish) or game.
Pörkölt
Hungarian gastronomy
Food
Similar to Pörkölt but is usually finished with sweet or sour cream, sometimes mixed with a little flour, and stirred in just before serving. Paprikás is often served with dumplings and is usually veal or chicken
Paprikás
Hungarian gastronomy
Food
Long strips of beef, lamb, veal, chicken, or game prepared in the Mongolian waterless braising technique.
Tokány
Hungarian gastronomy
Food
Halászlé: Fish soup
Chicken soup Újházi: húsleves…
Hortobágyi palacsinta: a savoury crêpe filled with veal
Stuffed cabbage: Cabbage leaves wrapped around a meaty filling
and baked.
Gundel palacsinta: filled with nuts and chocolate sauce
Sztrapacka, Lángos, Lecsó, Rántott hús, Rétes, Beigli, Dobos torta, Kürtöskalács, Túró rudi, Szamos marcipán, Tejföl
Hungarian gastronomy
drinks
made from late-ripened grapes affected by Botrytis cinerea, a mold that concentrates grape sugars and flavors into honey-like sweetness
Tokaju aszú
Hungarian gastronomy
drinks
A puttony is a hod that contains 25 kilos of Aszu berries, and it is also a measurement used in determining the sweetness of the final wine.
Puttonyos
Hungarian gastronomy
drinks
- Pálinka: fruit brandy
- Unicum: special blend of herbs and spices
- Fröccs: The combination of wine and soda water (a wine spritzer).
- Egri bikavér
Restaurant menu writing
- tells a lot about your restaurant to your guests
- Don’t consider it to be just a list of food and beverage choices because a menu is so much more
- How your menu is written reveals your restaurant style
- An effective menu can also win over new customers
Restaurant menu writing
Tips
- Strategically Organize the Dishes.
- Make It Readable.
- Be Descriptive.
- Categorize the Menu Items.
- Match the Writing with Your Restaurant’s Personality.
- Be Transparent with Pricing.
- Include a Manageable Number of Dishes.
- Let the Layout Reflect Your Business.
- Make Regular Updates Edit and Proofread.
HOD
head of department
Boutique Hotel
Generally, refers to smaller, luxury hotels that differentiate themselves by their service and product offering. For example, a boutique hotel may have different, themed rooms etc.
CDP
Chef de Partie (in charge of a particular area of production within the kitchen)
