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Chapter 2 Menus, Recipes and Calculation


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Chapter 2 Menus, Recipes and Calculation

  1. 1. Chapter 2 Menus, Recipes and Recipe Calculations. 2248 email: 1
  2. 2. Menus and Recipe• Menus are used in the dining room to give both wait staff and guests important information about what the establishment offers.• Recipes give detailed instructions to aid kitchen staff to produce menu items.• Carefully designed menus and recipes can help chef in kitchen operation and control costs 2
  3. 3. MENU VS REECIPE• Kitchen • Restaurant (Food Production) (Food Service) 3
  4. 4. Outline 1. Menu forms and Functions 2. Building the menu 3. The written recipe 4. The measurement 5. Recipe calculations 4
  6. 6. 1. The Clientele : Type of InstitutionType of Institution• Each kind of operation has a different menu because each serves the needs of different clientele. 1. Hotel 2. Hospitals 3. Schools 4. Employee food services 5. Fast-food and Take-out Quick Service Ops. 6. Full-service restaurant 6
  7. 7. 1. The Clientele : Type of Institution1. Hotel – Provide a variety of services for their guests from budget-minded to businesspeople2. Hospitals – must satisfy the dietary needs of patients3. Schools – must consider the ages of the students and their tastes plus nutrition needs4. Employee food services – need menus that offer substantial but quickly served5. Fast- Fast-food and Take-out Quick Service Ops. – required limited Take- menus featuring inexpensive, easily prepared, easily served6. Full- Full-service restaurant – range from simple to expensive elegant and menu must be planned according to the customers’ needs 7
  8. 8. 1. The Clientele : Customer Preferences• Most of the foodservice must produce food that is appealing to their customers and in sufficient variety to keep them form getting bored.• People are becoming more and more interested in trying unfamiliar foods, especially ethnic foods.• Nevertheless, tastes vary by region, neighborhood, age group, and social and ethnic background.• Price must be kept in line with the customers’ ability and willingness to pay 8
  9. 9. 2. Kind of Meal1. Breakfast • Breakfast menu are fairly standard within one country, a restaurant has to offer the usual selection of fruits, juices, eggs, cereal, breads, pancakes, waffles, meats, and regional specialties. • Breakfast menus must feature foods that can be prepared quickly and can be eaten in a hurry.2. Lunch • Speed + Simplicity + Variety3. Dinner • Main meal and is eaten in a more leisurely fashion 9
  10. 10. 3. Type of : Menus Static and Cycle MenusStatic and Cycle Menus Static Menu is one that offers the same dishes everyday. These menus are used in restaurant where the clientele changes daily or the menu offer sufficient variety. Cycle Menu is one that changes everyday for a certain period; after this period the daily menus repeat in the same order. This kind of menu is used in such operations as schools and hospitals 10
  11. 11. 3. Type of : À la carte & Table dhôteÀ la carte & Table dhôte À la carte is one which each individual items is listed separately, with its own price The price. customer makes selections from the various courses and side dish make up a meal. Table dhôte meant a fixed menu with no choices. The menu that offers a selection of complete meals at SET PRICE 11
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  13. 13. Sample TABLE D’HÔTE Menu 13
  14. 14. BUILDING THE MENU 14
  15. 15. Building the menu• A course is a food or group of foods served at one time or intended to be eaten at the same time. 15
  16. 16. 1. The Classic Menu1. Cold hos d’oeuvre • Small, savory appetizers2. Soup • Clear soup, thick soup3. Hot hos d’oeuvre • Small, hot appetizers4. Fish • Any seafood items5. Main Course • A large cut of roast meat with vegetable6. Hot Entrée • Individual portion of meat or poultry7. Cold Entrée • Cold meat, poultry, fish8. Sorbet • A light ice to refresh the appetite9. Roast • Usually poultry plus salad10. Vegetable • A special vegetable preparation11. Sweet • Dessert – cake, tart, pudding, soufflés12. Dessert • Fruits and cheese, small cookies 16
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  18. 18. 2. Modern Menus• First Course 1. Appetizer 2. Soup 3. (Fish) 4. Salad• Main dish 5. Meat, Poultry, or Fish 6. Vegetable accompaniment• Dessert dishes 7. Salad 8. Fruit and Cheeses 9. Sweet 18
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  20. 20. 3. Variety and Balance• Balancing the menu means providing enough variety and contrast for the meal to hold interests from first course to the last.• To balance a menu, you must develop a feeling for which goods complement each other or provide pleasing contrast.• The following factors must be considered in balancing a menu 20
  21. 21. 3. Variety and Balance1. Flavors • Don’t repeat food with the same or similar tastes. This applies to any predominant flavor, whether of the main ingredient, of the spices, sauce, and so on2. Textures • Refers to the softness or fitness of foods , their feel in the mouth, whether or not they are served with sauces, and so on. Example. Serve clear soup if main course served with cream sauce.3. Appearance • Served food with a variety of color and shapes.4. Nutrients • important of nutritionally balanced menu in case of menus for hospital 21
  22. 22. 4. Menu Terminology and Accuracy1. Point of Origin2. Grade or Quality3. Cooking method4. Fresh5. Imported6. Homemade7. Organic8. Size or Portion 22
  24. 24. Recipe• Is a set of instructions for producing a certain dish.• In order to duplicate a desired preparation, it is necessary to have a precise record of the ingredients, their amount, and the way in which they are combined and cooked. 24
  25. 25. 1. Standardized Recipes• A Standardized recipe is a set of instruction describing the way a particular establishment prepares a particular dish. 25
  26. 26. 1. Standardized RecipesThe structure of Standardized Recipe 1. Name of the recipe 2. Yield, Total Yield, Number of Portion, Portion Size 3. Ingredients and exact amount, listed in order to use 4. Equipment needed, measuring equipment, pan sizes, portioning equipment 5. Directions for preparing the dish 6. Preparation and cooking times 7. Directions for breaking down station, cleaning up, and storing leftovers 26
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  28. 28. 2. Cooking with Judgment 1. What are the basic cooking methods? 2. What are the characteristics of the ingredient? 3. What are the functions of the ingredients? 4. What are the cooking times? 28
  29. 29. THE MEASUREMENT 29
  30. 30. Measurement• Careful measurement is one of the most important parts of food production.• It is important for consistent quality each time a recipe is prepared and served• There are two important kinds of measurement in the kitchen 1. Ingredient measurement 2. Portion measurement 30
  31. 31. 1. Ingredient Measument1. Weight (Scale) • AP weight – As Purchased Weight • EP weight – Edible Portion Weight2. Volume • Use to measure for liquids3. Count • Measuring ingredients by count when units are fairly standard sizes eg. Eggs 31
  32. 32. AP & EP• If recipe call for “50 grams” grams” of Onion and the first instruction is “peel and wash” then you know that AP is called• If recipe call for “50 grams” of Peeled, Diced Onion then you know that EP is called 32
  33. 33. 2. Portion Measurement• Portion control is the measurement of portions to ensure that the correct amount of an items is served. 1. Count 2. Weight 3. Volume 4. Division 5. Standard fill 33
  34. 34. Basic Units • The gram is the basic unit of weight • The liter is basic unit of volume • The degree Celsius is the basic unit of temparature 34
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  36. 36. Measurement Conversion 36
  37. 37. Measurement Conversion 37
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  40. 40. Spoon Measures measures:For liquid measures: 15 drops = 1 millilitre ( ml ) 1 teaspoon = about 5 millilitre ( ml ) = 5 grams ( g ) 2 teaspoons = 1 dessertspoon 3 teaspoons = 1 tablespoon 5 tablespoons = half a cup or half a wineglass = 3 fl.oz (uk) = 85 millilitres (ml.) 10 tablespoons = 1 cup or 1 wineglass = 6 fluid oz. (uk) = 170 millilitres (ml.) 40
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  42. 42. Recipe Calculations 42
  43. 43. 1. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields Convert Four 8 oz. to Forty 6 oz. portion 1. 43
  44. 44. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields 44
  45. 45. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields 45
  46. 46. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields 46
  47. 47. 2. Calculating the Yield of Fresh Fruits and Vegetables and Determining Yield Percent 47
  48. 48. 3. Calculating the As-Purchased Quantity (APQ) As- Using Yield Percent 48
  49. 49. 4. Calculating Edible Portion Quantity (EPQ) Using Yield Percent 49
  50. 50. 5. Calculating Edible Portion Cost 50
  51. 51. 6. Portion Costs 51
  52. 52. Q&A 52