Titanic Food and Menus

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Titanic Food and Menus
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BY DANIELLE AND NICOLE
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First Class Food
Dinner First Course - Hors d'Oeuvre Second Course
Soups Third Course - Fish Fourth Course -
Entrees Fifth Course - Removes Sixth Course -
Punch or Sorbet Seventh Course - Roast Eighth
Course - Salad Ninth Course - Cold Dish Tenth
Course - Sweets Eleventh Course - Dessert

Breakfast Baked apples, Steamed Prunes,Quaker
Oats, Broiled Hominy, Puffed Rice, Fresh Herring
Lunch Grilled Mutton Chops Mashed, Corned Beef,
Vegetables, Dumplings, Fried Potatoes, Baked
Potatoes
These are only a few foods off the First Class
Menu.
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First Class Dining/Food Pics

First Class Dining Saloon
Dumplings
Herring
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Second Class Food
Breakfast Oatmeal Porridge, Irish Stew,
Boiled Eggs, Scrambled Eggs, Poached Eggs,
Broiled Sausage and Bacon, Tea,
Coffee,and
Cocoa
Dinner Lamb's Head Broth,Fresh Fish,Ragout of
Veal,Roast Pork and Apple Sauce,Vegetables,Boil
ed Potatoes,Sago Pudding,Jam Tart,Small
Pastry,Dessert,Tea, Coffee
Lunch Tripe with Calf's Feet, Roast Ribs Beef,
Baked Potatoes, Jacket Potatoes,
Mashed Potatoes
These are only a few foods off the Second Class
Menu.
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Second Class Dining/Food Pics
Second Class Dining Saloon
Irish Stew Oatmeal Porridge
Coffee Roast Rib Beef
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Third Class Food
Breakfast Quaker Oats and Milk,Smoked
Herrings,Beefsteak and Onions,Jacket
Potatoes,Fresh Bread and Butter,Marmalade,
Swedish Bread,Tea, Coffee
Dinner Rice Soup,Corned Beef and Cabbage,Boiled
Potatoes,Cabin Biscuits, Fresh
Bread,Peaches and Rice
Lunch Brawn,Cheese and Pickles,Fresh Bread and
Butter,Rhubarb Jam,Currant Buns,Tea
These are all the foods on the Third Class Menus.
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Third Class Dining/Food Pics
Bread
Rice Soup
Third Class Dining Saloon
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The Amount of Items on the Titanic
Food and Beverage Provisions Bacon and ham 7 500
poundsCereals 10 000 pounds
Coffee 2 200 poundsCondensed milk 600
gallonsFlour 200 barrelsFresh asparagus 800
bundlesFresh butter 6 000 poundsFresh cream 1
200 quartsFresh eggs 40 000Fresh fish 11 000
poundsFresh green peas 2 250 poundsFresh meat
75 000 pounds Fresh milk 1 500
gallonsGrapefruit 50 boxes Grapes 1
000 poundsIce Cream 1 750 quartsJam 1 120
poundsLemons 50 boxes (16 000)
Lettuce 7 000 headsOnions 3 500
poundsOranges 180 boxes (36 000)Rice,dried
beans, etc 1 000 pounds Potatoes 40 tons Salt
and dried fish 4000 poundsSausages 2 500
poundsSugar 10 000 poundsSweetbreads 1
000Tea 800 poundsTomatoes 2.75 tons Beer and
stout 20 000 bottlesMineral waters 15 000
bottlesSpirits 850 bottlesWines 1 500
bottles
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Chefs and Bakers on the Titanic
. Bakers Joughin, Charles, Chief Baker Giles,
J., Second Baker Davies, J., Extra Second Baker
Hine, W., Third Baker Burgess, Charles, Extra
Third Baker Belford, Walter, Chief Night Baker
Barker, A., Assistant Baker Barnes, W.,
Assistant Baker Chitty, G., Assistant Baker
Neale, H., Assistant Baker Smith, J.,
Assistant Baker Wake, S., Assistant Baker
Chefs Bochetez, J., Assistant Chef Mauge,
Paul , Chef's Assistant Proctor, Chester, Chef
Rousseau, P., Chef
Mr Pierre Rousseau was a chef on the Titanic.
The names with stars beside them means that they
are survivors.
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Thank you for listening to our speech, and we
hope you learned a lot about the Titanics Food
and Menus.
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Bibliography
www.google.com www.sciencedrive.com/mitchk/interes
t.htmmeals www.encyclopedia-titanica.org www.geoc
ities.com/EnchantedForest/ Cottage/2595/crew.html
www.euronet.nl/users/keesree/food.htm
www.members.aol.com/WakkoW5/menu.html