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Presentation on theme: "FOOD PREPARATION & SERVICE Ch. 5 HS. THE MENU Section 1."— Presentation transcript:


2 THE MENU Section 1

3 TYPES OF MENUS Menu – a list of food and beverage items served in a food and beverage operation Basic game plan for a restaurant Expresses the concept and theme through the choice of foods on the menu, the prices, and the design of the menu itself Main way the restaurant communicates with the customer Fixed Menu – the same foods are offered every day Cycle Menu – foods change daily for a set period of time; at the end of that period of time the menu repeats itself Market Menu – changes with the availability of food products Hybrid Menu – is a combination of two types of menus

4 PARTS OF THE MENU Seven Classic Parts of the Menu Appetizers, soups, salads, entrees, side dishes, desserts and beverages Appetizer – a small portion of food served before the meal Purpose: to stimulate the appetite Entrée – the main course of a meal Side Dish – a portion of food that goes with the entree

5 PRICING Three methods of pricing menu items: A la carte, table d'hôte, and combination A la carte pricing – every food and beverage item on the menu is priced and ordered separately Table d'hôte pricing – a complete meal is offered at a set price Combination Pricing – some food items are priced and ordered separately, and other food items are grouped together and priced as a group

6 MENU PLANNING Taste - is the reason that customers go to restaurants Variety Party – a group of people who go out to eat together Appearance How the foods will look together on a plate or next to each other on the table Have a variety of colors Nutrition Nutrients – chemical substances in food that help maintain the body Production Methods Kitchen staff must be able to prepare foods and have the proper equipment Price Should vary in price so that guests have a choice among less expensive, moderate and more expensive items


8 STANDARDIZED RECIPES & PREPARATION Food Production – is the process of changing raw foods into menu items Standardized Recipe – a recipe that has been tested for consistency Consistency – is the quality of producing the same result every time A standardized recipe should include the following items: Each ingredient, including spices Precise amounts of each ingredient Preparation instructions in detail Portion size Yield (number of portions) Preparation Divided into six (6) areas: Meat, fish, poultry, vegetable, salad, sandwich, bread and dessert Measuring – using a measuring tool to get the correct amount of an ingredient Processing – includes cleaning and changing the form of the food Mise en place – the process of getting everything ready

9 COOKING METHODS & BEVERAGE PREPARATION Three basic cooking methods Moist heat – uses liquid Dry heat – no liquids Dry heat with fat – requires the use of fat Beverage – a food that is drinkable Cocktails – iced drinks of wine or distilled liquor that are mixed with flavoring ingredients


11 PLATING, PORTION CONTROL, & ART Food Presentation – the art of making food look attractive Plating – the placing of food on a plate Plate rims must be clean Portion Control – making sure that each portion of a food item is always the correct size Important for two reasons: customers and cost control Art Shapes, sizes, textures, and colors of the food on the plate should balance each other Garnish – a decoration Should always be edible and harmonize with the taste of the food

12 SERVING Section 4

13 STYLES OF SERVICE Over-the-Counter – used mainly in quick-service and fast-food restaurants Drive-Through – offered by many quick-service restaurants Cafeteria – popular in institutional foodservice Buffet – food is arranged on tables throughout the dining area Seated – service in which the customers are seated at a table American service – food is plated in the kitchen AKA Plate Service French service – the meal is partially prepared in the kitchen, then the server finishes the cooking, carving, or flaming of the food in front of the customer Brought out on a cart called a gueridon The gueridon has a small heating utensil called a rechaud Russian service – the food is cooked and divided into portions in the kitchen Portions are placed on silver trays and food is served to each individual guest Used for banquets

14 SETUP Involves preparing the table for service 1. Make sure the table is stable and doe not wobble 2. Cover the table 3. Setting the table General categories included in a place setting: napkins, flatware, glassware and plateware Flatware – consists of the knives, forks and spoons (silverware or cutlery) Glassware – all drinking glasses Plateware – all dishes 4. Add any additional accessories or condiments to the table Condiment – something that is added to food to make it taste better

15 SERVING FOOD Sequence Female customers should be served before male customers; oldest female first Children before females Host or hostess should be served last Direction Food is served from the customers left side with the servers left hand Beverages are served from the customers right side with the servers right hand Timing All guests at the same table should be served their entrees at the same time Clearing Dishes Are cleared from the customers right side with the servers right hand Dishes should be removed in a counterclockwise pattern Bussing Consists of setting the place settings, clearing dirty dishes from the table and taking the dirty dishes to the kitchen Sidework Consists of duties that servers must perform other than serving guests

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