3.

ttel Handle card

4.Ttel

2-es ttel Job Advertisement

Executive/Head Chef
Responsibilities:
The executive chef will train and manage kitchen personnel and supervise/coordinate all
related culinary activities; estimate food consumption and requisition or purchase food; select
and develop recipes; plan and price menus; ensure proper equipment operation/maintenance;
and ensure proper safety and sanitation in kitchen. The executive chef may oversee special
catering events and may also offer culinary instruction and/or demonstrate culinary
techniques. The executive chef directly supervises kitchen personnel with responsibility for
hiring, discipline and initiating pay increases.
Skills and Specifications:
* Must have a passion and love for food
* Excellent communication skills both written and oral
* Public relations skills
Salary: USD 55000 60000 per Annum

8-as ttel The History of wine

Wine tends to be associated with gastronomy, history, local quality products and social
settings. As such, despite the differences in consumption patterns across the EU, moderate
consumption remains the general norm and it is only a minority of people that misuse wine.
Serving wine
Use correct glasses: for red wine slightly wider glasses with a large bowl so the wine can be
swirled around in it; for whites tulip-shaped smaller glasses, and for sparkling wines flutes.
Decanting
= transferring the wine from the bottle to the decanter. It improves the qualities of almost any
wine.
Decanting young wines is easy: just pour the wine directly to the decanter and let rest around
15 minutes before serving. Decanting older wines is slightly more tricky because you must be
careful not to pour the sediment. You have to do it slowly.

Temperature
The temperature at which you serve your wine will affect its aroma, taste and presentation.
White wines served too cold lose many of their flavours and aromas. However, you still want
to serve your white wines colder than your red wines. Serving white wines at a lower
temperature brings out their natural fruity, fresh, and sweet characteristics. Since most home
fridges are kept at around 4 C, its best not to serve your white wines right out of the
refrigerator. Removing your white wine from the refrigerator 30-60 minutes before serving
should bring them to about the right temperature (12C).
If your white wine has been kept at room temperature, place it in the refrigerator or ice bucket
for 30-60 minutes before serving.
A good sparkling wine (champagne) is best served just a hint colder than a white wine (9C).
You can usually drink your sparkling wine right out of the fridge, but you may find its
flavours are enhanced if you let it stand for 15-20 minutes before serving.
Dessert wines: in general, if your wine is lighter, fruitier, and younger, it should be served
slighter cooler. If its older, heavier, and more complex, it should be served slightly warmer.
An exception, of course, is ice wine, who by its very name indicates it should be served very
chilled, even more so than sparkling wine.
Food pairing
Wine food pairing preferences are very individual. However, certain food groups simply pair
better with certain wines types.
The easiest to notice is that red wine goes with beef and white wine goes with fish or chicken.
But food wine pairings are not this simple.
Instead, look for a wine with the flavors, aromas and weight that most closely match the
characteristics of your meal.
Match your meals sauces and spices to a wine, rather than the protein. For example, a spicy
fish will go better with a red than a white. But if you are eating a white fish with a delicate
sauce, a Chardonnay should be just fine.
Food wine pairings can also be made by region. For example, choose an Italian wine, perhaps
a Chianti, to go with your pasta dishes.

9-es ttel Hungarian Cuisine

Traditional Hungarian dishes are primarily based on meats, potatoes, seasonal vegetables,
fruits, fresh bread, cheese and honey. Two remarkable elements of Hungarian cuisine are
different forms of vegetable stews and cold fruit soups, like cold sour cherry soup.

Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game and the Hungarian
sausages are a major part of Hungarian cuisine. The mixing of different varieties of meat is a
traditional feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages can
combine beef and pork, and sometimes mutton. In very exclusive dishes, fruits like plums and
apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts.
Various kinds of noodles and dumplings, potatoes, and rice are commonly served as a side
dish. The Hungarian cuisine uses a large variety of cheese, but the most common are cottage
cheese, cream cheeses, ewe-cheese, and the Hungarian cheeses Trappista and Plpusztai and
Pannonia cheese.
Hungarian food is often spicy, due to the common use of hot paprika. Sweet (mild) paprika is
also common. Additionally, the combination of paprika, lard and onions is typical of
Hungarian cuisine, and the use of the thick sour cream.
Drinks:
The best-known wines are the white dessert wine called Tokaj (North-Eastern region of
Hungary) (Tokaji) and the red wines from Villny (Southern part of Hungary).
Hungarys most notable liquors are Unicum, a herbal bitters, and Palinka, a range of fruit
brandies. Traubi or Traubisoda, is a Hungarian soft drink produced in Balatonvilgos.
Some sweets:
Stove cake or Chimney cake, cooked over an open firea Transylvanian specialty, famous as
Hungarys oldest pastry.
Lekvros Bukta or Bukta (a baked dessert filled with jam, cottage cheese or ground walnuts).
(strudel)
Tr Rudi (sweet quark cheese filled chocolate bar)
2 of Christmas sweets:
flavoured candies which hang on the Christmas tree, eaten at Christmas
Walnut and poppy-seed roll eaten only at Christmas

10. ttel The English Cuisine

The traditional food of England has long been recognised for its simplicity of
ingredients and flavour. However, England has a complex history and people from
all over the world have settled in this country, bringing with them flavours and
techniques.

After World War II Indians and Chinese immigrants introduced the locals to garlic, chilli,
exotic sauces, and much more. Today, Thai, Italian, Spanish, Portuguese and French
influences are also in the English menus.
Traditionally, English food uses lamb, beef, pork, chicken and fish. The meat is accompanied
by potatoes (in various forms) and one vegetable. Because all of these products are from the
country, they are of the best quality.
The following dishes are considered to be traditional in England:

Roast beef
Meat pies (Steak and kidney pie with peas and carrots, steak and ale, chicken and
mushroom, meat and potato)

Yorkshire Pudding (a dense pancake batter, baked and served with roast beef)
Toad-in-the-Hole (sausage in the same batter as in Yorkshire puddings)
Fish and chips
Pies topped with mashed potato cottage pie (made with minced beef),
shepherds pie (made with minced lamb) and fishermans pie using a choice of
several fish and seafood.
Lancashire Hotpot (a meat casserole topped with slices of potato before being
baked)
Full English Breakfast (bacon, eggs, tomatoes (fried or grilled), fried mushrooms,
sausages and toast. This is traditionally served with tea or coffee)
Black Pudding (a sausage made of blood and potatoes, bread, etc)
Trifle (layers of sponge cake, jelly, cream, jam and custard. Sometimes, alcohol
and tinned fruit is added)
Apple Pie
Bread and Butter Pudding
Sunday Roast ( roast beef, roast potatoes, vegetables and Yorkshire Pudding)
English Drinks
The most popular drink in England is tea at five o'clock. Most of the traditional English drinks
however are alcoholic; starting with apple cider, which contains only a little bit of alcohol.
The most famous English beers are ale, cask ale. If you'd rather drink something stronger, you
can order a glass of grog, a beer cocktail such as Black Velvet or Freddie Bartholomew, or a
glass of Cup, a traditional British punch.

11. ttel: The rules of creating menu

The cover must be attractive as it serves as an advertisement for the restaurant

Information on the cover: name of the restaurant, address, phone number and the name
of the manager
It must be made of a durable material that is cleaned easily

Dishes must be organised in groups: starters, soups, salads, main courses, desserts etc.
Spelling must be correct
When choosing the dishes we must pay attention to the following
o dishes should be varied in terms of colour and texture of food; cooking method
and ingredients. Do not use the same ingredients twice after one another. The
only exception is potato, but it must be prepared in a different way.
o Ingredients should be in season and represent the characteristics of the season
o you should follow the rules of healthy eating
o you should consider the occasion, the number and composition of your guests
The drinks list should follow the same principles
o start with an aperitif
o follow with lighter-bodied wines, then heavier, finally dessert wines always
matched to the dish
o then the spirits, and lastly coffee
o always offer alcohol-free drinks as well

12. ttel Easter Menu

Easter is a religious festival which usually occurs in mid- or late spring. The usual ingredients
are (fresh vegetables: lettuce, spring onion, radish; lamb, rabbit, eggs, fresh goat cheese) and
decoration (fresh flowers, dyed eggs, ribbons) we use for the Easter menu.
Suitable dishes for Easter:
Starters: Fresh spring salad
Egg salad
Deviled eggs
Eggs filled with cream cheese and smoked salmon
Ham pat

Soups: Cold beetroot soup with sour cream

Lamb soup with herbs
Spring vegetable soup

Main courses: Rosemary lamb ragout with saffron rice

Lamb rib with redcurrant sauce
Lamb with apple stuffing

Rabbit thighs wrapped in bacon, with garlic butter

Gammon steak

Desserts: Yoghurt-lemon cake

Lemon-champagne cheesecake
Braided bread with cottage cheese and raisins
Easter bundt cake
Raspberry mousse
In Hungary the Easter Monday breakfast is traditionally gammon, hard-boiled eggs, fresh
vegetables and horseradish sauce. The leftover gammon is often used to make gammon pasta.
It is also very important to choose the right drinks. At Easter the aperitif is usually plinka.
For the starters white wine is served for white meat, full-bodied red wine for red meat. For
desserts asz wine. At Easter it is common to prepare egg liquor. For those who prefer nonalcoholic drinks freshly-squeezed vegetable juice can be offered if they are bored with
mineral water. Of course as an Easter tradition it is a good idea to put a bottle of soda water
on the table.

13. ttel Special Diets

After the holidays, when we tend to eat too much, it might be necessary to follow a light diet
for a few days. In Hungary, the dishes are often rich in calories, carbohydrates and fats.
Also after illnesses we need to eat food that is easily digested and helps restore our energy.
People suffering from food allergies must follow a special diet omitting the food group they
are allergic to.

Basic principles:

easily digested
contains all the necessary vitamins and minerals
not too much fat or sugars
grilling, steaming and cooking are the best cooking methods
avoid frying!
only lean meats, for example poultry, veal and piglet, and always well-done
varied
mustnt contain dough
lightly spiced, herbs (parsley, dill, basil etc.) are preferable to strong spices

soups, rice and potato (jacket or mashed) are all allowed

drink lots of water or light tea
do not drink alcohol, coffee or strong tea. Limit fruit juices, too.

Example dishes

roasted tomato
dill-cottage cheese filled turkey breast
chicken ragout with vegetables
rice salad
seafood salad
stuffed mushrooms

14. ttel Christmas sweets

Christmas is maybe the most festive holiday of the year, and cakes, cookies and other desserts
play a great part in the menu. Both Hungary and the English-speaking countries have their
typical sweets, but the ingredients and the decoration are similar.
Typical ingredients

different types of nuts, especially almond and walnut

spices like cinnamon, ginger, allspice, clove
dried fruit (prunes, apricots, cranberry, dates..)
marzipan
chocolate or cocoa powder
orange and lemon peel
in Hungary the use of poppy seeds is also traditional

The cookies are usually cut in festive shapes: Christmas tree, star, bell, reindeer, angel, candle,
etc. and decorated with icing, shredded coconut (to resemble the snow-covered landscape),
nuts and seeds, sugar crystals or edible gold or silver drages.

Typical cookies and sweets in Hungary

gingerbread
(pastry roll filled with ground poppy seeds or walnuts)
fruit cake
truffles
meringues
chocolate bundt cake
walnut crescents

Desserts in the UK

gingerbread
Christmas cake (a dark fruit cake with lots of raisins)
trifle (sponge cake, custard, jam and whipped cream, sometimes also alcohol and fruit
in layers)
truffles
mince pies (a small, sweet pie filled with dried fruit, raisins, apple, brandy and spices)
chocolate yule log

15. ttel Goulash soup

Ingredients for six people

60 dkg leg of beef

30 dkg onion
2 big carrots
1 big turnip
1 small celeriac
40 dkg cleaned potato
1 tablespoon of sweet paprika
1/2 tablespoon of hot paprika
1 tablespoon of salt
1 teaspoon of ground caraway seeds
2 pieces bay leaf
1 reaspoon of ground black pepper
1 small tomato
1 green pepper
3 cloves of garlic
2 tablespoons of lard
Half bunch of parsley
Half bunch of celery
Hungarian csipetke

Preparation:
1. Dice the onion. Wash the meat then cut it into 2 cm cubes. Heat the oil simmer the
onion in it, put it aside a bit. Mix it with the paprika pour 1,5 dl water onto it.
2. Later add the beef and stir it until it whitens. Put the salt pepper and caraway seeds,
add the mashed garlic the tomato (cut into cubes), the green pepper and the bay leaf.
3. Cover the pot and boil it until 90 minutes. Prepare the csipetke.
4. Add the vegetables, carrot and turnip (sliced), celeriec (cut into cubes), potato, parsley,
celery and finally pour it with water.
5. Boil it for another 50 minutes, add the csipetke and cook it in 10 minutes.

16.ttel Dobos cake

Ingredients for the batter:
12 dkg powdered sugar
12 dkg flour
6 eggs
3 dkg butterr the butter-cream:
20 dkg butter
15 dkg powdered sugar
10 dkg bitter chocolate
6 eggs
Vanilla sugar
Ingredients for the glaze:
15 dkg granulated sugar
Preparation:
Mix the butter and sugar until fluffy. Add the egg yolks and the flour finally the stiff egg
whites. Divide the batter into 6 equal portions and bake them one by one in a cake tin.
Grate the chocolate and stir it with the eggs and powdered sugar until fluffy. Put the bowl into
hot water while stirring constantly. Let it cool. Mix the butter and vanilla sugar until fluffy
later add the chocolate cream to it. Spread about one-fifth of the butter-cream over a sponge
base. Cover with another layer of sponge. Continue until 5 layers are sandwiched together.
Spread the butter cream around the sides of the cake.
Melt the sugar in a saucepan and boil until the sugar caramelises, stirring all the time. Quickly
spread the caramel glaze over the sixth sponge layer. Refrigerate the cake until just before
serving.

17.ttel Eating habits in England

MEALS
Meals in England include: breakfast, brunch, lunch, afternoon tea, dinner and supper.

Breakfast
A light breakfast consists of cereal, muesli, boiled or scrambled eggs and toast. Continental
breakfast and porridge are also eaten.
The substantial breakfast is the full English breakfast. It includes bacon, fried or scrambled
eggs, fried or grilled tomatoes, mushrooms, bread or toast with butter and sausages, usually
served with a mug of tea.
Lunch
A light meal, usually a sandwich or a salad.

Afternoon tea
In the past a formal teatime meal included scones with jam, sponge cakes (iced or plain) and
cucumber sandwiches. These days biscuits and sandwiches are eaten.
Dinner / Supper
The main meal of the day, sometimes called tea or supper. (Usually a dinner is more formal
than a supper, supper is lighter and takes place later in the evening. Childrens evening meal is
usually called tea at around 5 oclock).
It typically contains one meat and two vegetables (one of them is almost always potato).

The Sunday roast

The Sunday dinner traditionally includes roast, boiled or mashed potatoes with roasted meat
such as roast beef, lamb, pork or chicken and other vegetables, generally boiled and served
with a gravy or roasted with the meat in its juices. Sauces and jellies are chosen depending on
the type of meat: horseradish or mustard for beef, mint sauce or mint or redcurrant jelly for
lamb, apple sauce for pork, and cranberry sauce for turkey. Yorkshire pudding normally
accompanies beef.
Tea
In Britain, tea is usually black tea served with milk and eaten with a biscuit. Some people
drink six or more cups of tea a day.
Manners
The British generally pay a lot of attention to good table manners. Even young children are
expected to eat properly with knife and fork. We eat most of our food with cutlery. The foods
we dont eat with a knife, fork or spoon include sandwiches, crisps, corn on the cob, and fruit.
Things you should do:
If you are a guest, it is polite to wait until your host starts eating or indicates you should do so.
Always chew and swallow all the food in your mouth before taking more or taking a drink.

Always say thank you when served something.

You may eat chicken and pizza with your fingers if you are at a barbecue or very informal
setting. Otherwise always use a knife and fork.
When you have finished eating, and to let others know that you have, place your knife and
fork together, on your plate.

18. ttel Storage of food

The aim of storing foodstuff is to have always the necessary quality and quantity of it. The
right storage of the foodstuff can prevent cross-contamination so that bacteria cant spread
from one food to another. This is especially true when handling raw meat, poultry and
seafood, so keep these foods and their juices away from ready-to eat foods. Different
foodstuffs should be stored separately. The way we store the foodstuff can also be determined
by their chararacteristics and packaging. There are many different kinds of ingredients which
we use in the kitchens and bakeries. They can be divided up into different categories. Some of
them are considered healthier than others but all in all, we need all of them in our diet. The
most important groups are the following:
-

vegetables and fruits

meat (pork, beef, veal, game and fish)

fats

dairy products

cereals and pastas

eggs

spices

sweeteners

beverages

The main equipments used for storing:

-

refrigerator

walk-in fridge

refrigerated ice-cream/pastry display cabinet

freezer

Tinned foods, spices, fats and smoked meats, breads, etc. are stored on shelves in
the dry goods storage rooms. Dairy products are refrigerated at a temperature
between 3 to 4 C.

19. Ttel Olajst hasznlata

Parts:

stainless stell body

oil basin
wire basket & handle
lid
power supply cord
control panel: timer, temperature control, on-off button, oil ready light

Use:

Open lid. Fill with oil (between MIN and MAX signs). Close lid.
Plug it in then set the temperature. When oil ready light is on, open lid, then put the
basket with the food in the oil. The food mustnt be wet or contain ice or the oil will
splutter.
Close lid, set the timer.
When ready, open lid, lift basket. Let the oil drain for 10-20 seconds, then put the food
on paper towels.
When finished, turn off and unplug.

Cleaning:

Turn off and unplug. Wait until its completely cold.

Drain oil then was basin, basket and lid. Do not immerse control panel in water.
Make sure its completely dry before the next use.

Safety:

Do not touch hot parts

Never leave unattended when its turned on
Always keep lid closed when cooking
Beware of steam when opening lid
Keep it out of reach of children
Do not put it on flammable surfaces

20. ttel Habver gpfelirata

Parts:

body
speed control

power supply cord and plug

beaters / blades / whisks
openings for beaters
beater eject button
stand and bowl (stand mixers only)

Use:

Insert beaters into oopening on the bottom of mixer. Push until it clicks into place.
Plug in. Place beaters in bowl.
Move speed control into desired speed.
When finished, turn speed control to 0. Unplug.
Push the beater eject button.

Cleaning:

Make sure its turned off and unplugged.