Main Course is – The term Main Course we often encounter when visiting star-rated restaurants, yes, Grameds. Usually available at lunch and dinner.
The use of the term Main Course comes from the culture or habits of Western people who enjoy a variety of foods. However, you should pay attention to the order of the dishes so that you can enjoy the flavors to the fullest.
This custom is often referred to as a Full Course Meal or food with a complete menu. During a series of full courses , Grameds will enjoy various menus. A full course meal usually begins with an appetizer before the main course, such as soup or an amuse-bouche , followed by the main course and ends with sweets, coffee and tea.
Main Course is one of three food classifications based on the order in which they are served.
The main course is one of the main dishes that is usually served after the appetizer . Main Course is also commonly referred to as “main dish” or “groce piece”.
This Main Course is usually served in much larger portions than the appetizer portion because it consists of many ingredients, whether it’s at lunch (lunch) or dinner (dinner) .
For its own kind, there are various kinds, such as Indonesian, continental, oriental, Japanese, western main courses. In the world of food and drink, we are certainly familiar with this classification. Here’s a further explanation of the main course, see the explanation.
Definition of Main Course
Main Course is a main course or main meal with a set menu that is served at lunch or dinner in a larger portion than the appetizer.
Some of the staple ingredients in this dish often use meat, fish or poultry. Vegetarians use ingredients that look like meat or synthetic meats made from plant gluten.
Main Course is usually served with a sauce according to the type of food. This sauce can be served directly on top of food or served alone using a gravy boat (boat sauce = boat shape).
The type of sauce served can be divided into white sauce, brown sauce, oil sauce or sauce. The main main course is always accompanied by a side dish consisting of various vegetables and potatoes or other sources of carbohydrates such as pasta, noodles, rice or other root vegetables.
Dishes that can be served as a Main Course are very diverse. Starting from serving salads, serving soup, serving eggs, serving cheese, serving pasta and vegetables, serving fish and shellfish, serving poultry and chicken, servings of beef, servings of pork, and others.
Course Play Features
Main Course features are as follows:
- The portion for the ala d’hôte menu is 175–200 gr and 200–250gr for the la carte menu
- From the selection of materials, the Main Course is usually made from foodstuffs that contain animal ingredients. protein such as beef, poultry and seafood
- As a dish, the main course or main course is usually served on a dinner plate.
- Including animal, vegetable and carbohydrate side dishes, the total number of Main Course ingredients is around 350-375 grams (175-225 grams of side dishes, 75 grams of carbohydrates, 75 grams of vegetables)
- The Main Course varies with many variations that exist.
- Not using the same ingredients or colors in every menu
- Main Course must be separate without appetizer or dessert. Therefore, the Main Course menu must meet the nutritional needs of the body.
Main Course Preparation Material
The Main Course usually consists of several spices such as:
- Animal side dishes such as fish (tuna, snapper, mackerel, catfish), poultry (turkey, chicken, duck, etc.), quail and seafood (octopus, squid, lobster, shrimp, crab) are prepared with various spices and served with quite a lot of sauce. (175-225 grams)
- The carbohydrates used are usually rice, potatoes, various noodles and pasta which are processed in various ways or can be in the form of bread in a portion of 75 grams.
- Vegetables used are generally cauliflower, broccoli, beans, radishes, asparagus, mustard greens in a portion of 75 grams.
So all the spices are on the dinner plate like the Main Course . The combination of carbohydrates, vegetables and their accompaniments must be in accordance with the aroma, color and taste so that it is appetizing.
Types of Course Play
Based on Processing Techniques
- Deep Frying: Chicken maryland, Chicken Cordon bleu.
- Grilling: Beef Steak, Chicken Steak, Germany Steak.
- Roasting: Roast Beef
Based on the Type of Basic Materials
Egg dishes (Eggs Dishes) : Is a dish where the main source of protein comes from various types of poultry eggs and fish eggs (caviar). Examples are: Scrambled eggs, omelettes, scotch eggs, etc.
Pasta dish : A processed food used in Italian cooking, made by combining flour, water, eggs and salt to form a paste that can be made into many types, sizes and shapes. Examples of serving pasta: Spaghetti bolognese, Fettuccine Carbonara, Macaroni and cheese and others.
Fish Dishes : As a fish-based dish, both freshwater fish and saltwater fish, many people choose this dish because of its very high nutritional content. Example: Meuniere Fish Fillet, Spanish Naked Fish and others.
Seafood Dishes : As a dish made from various types of fishery and marine aquaculture, the most commonly used ingredients are lobster, shrimp, squid, clams, and octopus. Examples of dishes: Moules la Marinière, Lobster Fireplace, Shrimp Stew, and others.
Meat Dishes : These dishes are considered distinct from the poultry category. What distinguishes cooking from poultry is that the meat comes from red-fleshed animals. The meat of this heading includes beef, lamb, camel and pork, young or old.
Other countries or regions may use other meats as the basis for their Main Course, such as horse meat, rabbit meat, venison meat, and others.
How to Process the Main Course
To present the Main Course , several food preparation preparation techniques are commonly used. This is of course to see what ingredients will be prepared and cooked. Main Course processing techniques include:
1. Deep Frying Technique
This technique is commonly used because we only need to dip the food into hot oil with a temperature of between 176 and 190 degrees Celsius. it cooks quickly, like fried fish fillets.
2. Boiling Technique
Apart from frying, Main Course can also be boiled in boiling water. Usually the food is boiled in coconut milk, chicken stock or some other spicy liquid.
3. Roasting Technique
Roasting or roasting technique is a way of cooking food in an oven with a temperature of 150 degrees Celsius using only good oil or fat from the food itself.
Examples of dishes prepared using this technique are grandma’s grilled chicken, roast beef with dabu-dabu sauce, and many more.
4. Technical Braising
Simply put, the preparation of the main course can also be boiled food for a certain time until tender. Foods commonly prepared using this technique are stews, rendang, boiled tofu, etc.
5. Sauteing technique
The sauteing technique is the technique of frying Main Course food with only a little oil. Of course this is very different from deep frying which uses a lot of oil.
Cookware used in this technique, such as a frying pan or frying pan, can also be used. Prepared common dishes
this way it’s Gordon Blue Schnitzel, Black Paper Steak, or Chicken Stir-Fry.
Example of Main Course Menu
There are many examples of world-famous Main Course menus, both menus from Indonesia, Western, Continental, Eastern and other countries that we often encounter, such as:
1. Fat Fair
Foire Gras est is a French specialty that has been a favorite of many people since medieval times. This dish is made from foie gras which is prepared in various ways, from boiling, baking or frying.
Foie Gras has a delicious and unique taste. From the first bite, you will feel the sweetness like butter but more concentrated. Although delicious, this main course is quite expensive.
2. Chicken Parmigiana
Chicken Parmigiana is a chicken dish in which it is prepared covered in breadcrumbs and served with a Napoli sauce made from cheese and tomatoes. This dish originates from Australia and is often served with side dishes such as salad and potatoes. Chicken Parmigiana has a rich and delicious Italian taste and is used as a family dinner.
Lasagna is a specialty and first in Italy, a pasta dish consisting of layers of lasagna served with sauce and other ingredients.
While elsewhere, this lasagna is made with cheese or ricotta, tomato sauce, mozzarella cheese and various meats (chicken, beef, pork), vegetables (mushrooms, zucchini) , spinach and prepared with onions, garlic, oregano, then grilled.
Tortellini is a navel-shaped Italian dish made from a mixture of grilled meat and cheese. Food Tortellini served in thick gravy. In other versions, Tortellini can also be stored in the fridge for less than 7 weeks, so if you want to eat them, just reheat them in the microwave.
Pizza is a type of baguette with various fillings like chicken, meat etc. with tomato sauce, cheese and grill or bake for a few minutes. This pizza was invented in Naples, Italy and has become a popular dish all over the world.
Spaghetti is an Italian staple food made of refined flour in thin, dense cylinders like pasta.
At first, this size of spaghetti was very long, but in the mid-20th century, the shorter size became much more popular and was widely used by local residents. The size is about 25 to 30 cm with different variations.
In its presentation, spaghetti is often mixed with tomato sauce, meat, olive oil and vegetables. But for cheese lovers, you can add types of cheese such as parmesan, pecorino or grana padano.
7. Beed Bourguignon
Beed Bourguignon is a beef stew in red wine with a select blend of spices. Usually the meat used is tenderloin so that it is soft and not greasy.
Tortillas are light flatbreads made with wheat or corn. So, in general, this tortilla will be eaten with a variety of sauces, meat, vegetables and beans. For Spanish citizens, this tortilla must be brought to accompany their meal.
Rendang is a typical Indonesian dish made from processed meat that is boiled for a very long time to get a very tender texture with a much-loved seasoning.
This dish is known as the best dish in the world, and of course because the cooking process requires spices and time.
Gudeg is a typical Jogja food made from young jackfruit boiled in coconut milk until it turns brown. Usually this gudeg is served with hot rice accompanied by fried chicken, tempeh, eggs, and fried krecek sambal.
11. Nasi Uduk
Nasi uduk is a dish made from thinly sliced white rice steamed with grated coconut milk. Then season with nutmeg, cinnamon, ginger, lemongrass and pepper.
The food is then served with fried dumplings, fried tofu, sliced omelet/egg, shredded, dried tempeh, fried onions, fried chicken, cucumber and peanut sauce. These foods are usually sold in the morning for breakfast.
Semur is beef stew from Indonesia which is simmered in a dark brown sauce made from sweet soy sauce, shallots, shallots, nutmeg and cloves.
There are many types of stews, including beef stew, chicken stew and jengkol stew.
Sweet soy sauce made from black soybeans is the most important ingredient in making stews because it plays a role in enhancing the taste but still has to create a mixed taste with other ingredients.
Apart from having special ingredients for beef and potatoes, Semur also has various types of ingredients such as tofu, tempeh, eggs and other additives according to the tastes of each local community.
13. Betutu Chicken
Betutu is a side dish made from a whole chicken filled with spices and then grilled over a fire. Betutu has been recognized in all districts in the province of Bali. Ayam Betutu is a signature dish of Gilimanuk and one of the most popular Balinese dishes among tourists.
Betutu is used as a dish in religious ceremonies and traditional ceremonies as well as a dish for sale. The customers are not only Balinese but also foreign guests who come to Bali, especially in certain places such as hotels and restaurants.
14. Fried Rice
The first main dish is fried rice which is also very popular. This menu consists of rice that is removed from the cooking process and then combined with Indonesian special spices.
Actually there are many types of fried rice, such as chicken fried rice, seafood fried rice, meatball fried rice and many more. This unique menu often attracts tourists to several tourist attractions.
Indonesian meatballs are one of the best main dishes. Filled with meatballs, noodles, tofu, fried foods then add beef broth. These meatballs are chewy and juicy, so many people use them as a main dish at several events.
There are also various types of meatballs, not only meatballs but also chicken meatballs, fish meatballs, tendons, prawn meatballs, rib meatballs and pork meatballs. All of these rocks are worth tasting and even easy to find in all cities in Indonesia.
The Gado-Gado food menu can be said to be a kind of Indonesian specialty. Even though it is included in the salad menu, this gado-gado is often used as the main Indonesian dish. The ingredients of the gado-gado vary, starting from potatoes, bean sprouts, cubes, eggs, lettuce and then peanut sauce.
Gado-gado itself is an Indonesian name that refers to a combination of many foods in one portion. This menu is very popular in the Yogyakarta area. When eating, you can use it with rice or with lontong. But sometimes vegetables are added for taste.
Now, with the above review, of course you more or less understand what are the meanings, types, processing methods and examples of Main Course food menus. This way, you can get lots of Main Course menu suggestions if you’re hosting an event or inviting guests over for dinner.