Menu Planning Competency final review

1. Competency 16 Menu Planning
Evaluation Criteria Review
Please turn computers on
(and off at the end of class)

2. Composing the menu
• Consideration of the specific needs of the
establishment – 5 pts
• Choose a scenario
• Describe how your menu takes into consideration
the type of establishment
• Describe how your menu takes into consideration
the clientele of the establishment
• Explain what your menu’s style is

3. Answer the context questions
• Describe your clientele, and what type of cuisine
they have an appetite for?
• In the choosing of your dishes you have created a
certain style of menu, as a result of the pairings
chosen? Example: you have created an “Italian
style” menu, or a contemporary Quebec menu?
Please explain what your menu’s style is.
• Describe why your menu is balanced, in both
flavors, and selection of the main ingredient(s)
choices?

4. Composing the menu
• Appropriate selection of dishes – 10 pts
• Build structure first, choose main
components, then enhancements, then
garnishes
• Vary treatment
– Cooking techniques
– Cuts
• Verify your instructions (mandatory
ingredients, season, number of courses &
dishes, etc.)

5. What is a starch exactly?
Vegetables, fruits, cereals and
grains that can be turned into
flours
• Potato
• Rice
• Manioc, Cassava
• Corn
• Wheat
• Quinoa
Foods made of flour
• Polenta
• Pasta
• Couscous
• Bread

6. Composing the menu
• Observance of the rules of composition– 10 pts
• Variety:
– avoid ingredient, cuts and cooking techniques repetitions
– 5 C of desserts (chocolate, coffee, caramel, citrus, cheese)
– Sensory properties (colours, shapes, textures,
temperatures)
• Balance: respect theme and chosen style
• Pertinence of enhancements and garnishes

7. Composing the menu
• Observance of balanced nutrition – 5 pts
• Will be specified or implied in your instructions
• Protein-Carbohydrate-Fat ratio
• Caloric intake
• « Healthy » dishes
– Low fat
– Low salt
– Low carbs
– High fiber

8. Composing the menu
• Optimal use of ingredients – 5 pts
• Use seasonal vegetables and fruits (specified)
• Avoid perceptible repetitions
• Creative garnishing
– Parsley can be chopped, cut to chiffonade, fried, used ad
full leaves, used as full sprigs, etc.
– Celery leaves can be used to decorate

9. Composing the menu
• Quality of kitchen version of menu – 0 pts
• Include enough information to express the selected
dishes
• Cuts, cooking technique, quantity
• Include main component, enhancements & garnishes

10. Writing the menu
• Observance of the rules of menu writing – 15 pts
• Correct orthography
• Correct grammar
• Correct capitalization
• Foreign words in italics

11. Writing the menu
• Meaningful descriptions of dishes – 10 pts
• Consistency in writing style (descriptive,
denominative, flowery, formal, lyrical, humoristic,
etc.)
• Consistency in level of detail
• Presence of information pertinent to client’s
selection
• Correspondence with kitchen copy of menu
• Truthful descriptions

12. Writing the menu
• Use of appropriate culinary terms – 5 pts
• Correct use of appellations
• Correct use of technical terms
• Correct level of language

13. Writing the menu
• Attractive presentation of the menu – 5 pts
• Balanced page presentation
• Sufficient margins
• Regular line spacing
• Not more than 2 fonts
• Easy to read under dimmed lights (13 points)

14. Resources
• Software grammar and spell check
• Gisslen textbook
• Dictionary
• Your favourite recipe book
• Calculator

15. Costing the menu
• Calculation of the food cost – 15 pts
• Calculate the cost of an appetizer
– Based on standardized recipe & price list
– Fill table and add up total
• Calculate the cost of a main course
– Based on standardized recipe & price list
– Fill table and add up total
• Calculate the cost of one portion a menu
– Based on provided recipes costs & yields
– Add costs and divide by yield

16. Costing the menu
• Calculation of the sales price – 15 pts
• Calculate the sales price of a menu
– Based on provided food cost and food cost percentage
• Calculate the sales price of a menu
– Based on provided food cost and food cost ratio
• Calculate the cost of one portion a main course
– Based on provided components costs & yields

17. Math tips
• Convert format or price
– Your choice
• Be meticulous, redo your operations
– Costing ingredient
– Adding up cost
• Round up
– Only final cost or price
– Always to the closest cent above
• Keep zeros