Menu Writing Pertemuan 6 Matakuliah: CULINARY II Tahun:

Bina Nusantara University 3 Menu Writing

Chapter objectives Identify Basic Menu-writing Rules (all languages) Identify German Spelling Identify French Menu Spelling Identify Standardized Recipes Bina Nusantara University 4

Goal: Uniform menu writing, suitable to modern times, with correct spelling.  Basic Menu-writing Rules (all languages) Menu Language The language should reflect the local language or the language of the language of the guests. Orthography Correct spelling is dependent on the rules in each language. In addition, rules involving the spelling of technical words apply. Bina Nusantara University 5

National Dishes National or regional specialties can appear in their original language on the menu, especially such well-known dishes as pizza, minestrone, bouillabaisse, and irish stew. If the dish is not widely known or from a region or country with a different writing style or even a different alphabet, the guest will appreciate a translation or explanation. For example: Borscht ( Beet soup) Lesco (Hungarian vegetable stew) Fiskebollars (Swedish fish balls) Bina Nusantara University 6

Menu Text The menu text is always addressed to one person only, even if it is a banquet menu. Singural/Plural Singural: if the portion per person is one piece only, of if several persons can be served from one large piece of food. Examples: Brook trout meuniere Leg of lamb, baker’s style Artichoke Plural: if at least two or more pieces of food are served to each person. Examples: Perch fillets meuniere Lamb cutlests, baker’s style Green beans Bina Nusantara University 7

Exceptions: Each language has words that are the same singular or plural, for example: German: Rosenkohl (brussels sprouts) French: tournedos (tenderloin steak) English: veal, venison Presentation The basic rule is the menu must be clean and free of errors. Bina Nusantara University 8

 German Spelling Chef in switzerland find it easier to write their menus in French,the professional culinary language. German translations are often clumsy and sound strange.  French Spelling Professional chef in all over the world, generally uses french language as basic menu writing. French language is popular among chefs. Bina Nusantara University 9

Writing Recipe “ A recipe is a set of instructions for producing a certain dish.” Wayne Gisslen.Professional Cooking Standard Recipe “ A standardized recipe is a set of instructions describing the way a particular establishment prepares a particular dish.” Wayne Gisslen. Professional Cooking Bina Nusantara University 10

The Structure of a standardized recipe Recipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. The following details may be listed:  Name of the recipe  Yield, number of portions, portion size  Ingredients and exact amounts, listed in order of use  Equipment needed, including measuring equipment, pan sizes, portioning equipment, and so on  Directions for preparing the dish. Directions are kept as simple as possible  Preparation and cooking times  Directions for portioning, plating, and garnishing  Directions for breaking down the station, cleaning up, and storing l eftovers Bina Nusantara University 11

The Function of standardized recipes An operation’s own recipes are used to control production. They do this in two ways: They control quality. Standardized recipes are detailed and specific. This is to ensure that the product is the same every time it is made and served, no matter who cooks it. They control quantity. First, they indicate precise quantities for every ingredient and how they are to be measured. Second, they indicate exact yields and portion sizes, and how the portions are to be measured and served. Bina Nusantara University 12

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