Chapter 2 Menus, Recipes and Calculation
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This document discusses menus, recipes, and recipe calculations. It begins by explaining that menus provide important information to wait staff and guests, while recipes give detailed instructions to kitchen staff. It then discusses the differences between menus and recipes, and outlines topics to be covered including menu forms and functions, building the menu, written recipes, measurements, and recipe calculations. Recipe calculations are explained in detail, including how to convert yields, calculate fresh yields and costs, and determine portion costs.
Chapter 2 Menus, Recipes and Calculation
- 1. Chapter 2 Menus, Recipes and Recipe Calculations . 2248 email: tpavit@wu.ac.th 1
- 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. MENU VS REECIPE • Kitchen • Restaurant (Food Production) (Food Service) 3
- 4. Outline 1. Menu forms and Functions 2. Building the menu 3. The written recipe 4. The measurement 5. Recipe calculations 4
- 5. MENU FORMS AND FUNCTIONS 5
- 6. 1. The Clientele : Type of Institution Type 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. 1. The Clientele : Type of Institution 1. Hotel – Provide a variety of services for their guests from budget-minded to businesspeople 2. Hospitals – must satisfy the dietary needs of patients 3. Schools – must consider the ages of the students and their tastes plus nutrition needs 4. Employee food services – need menus that offer substantial but quickly served 5. Fast- Fast-food and Take-out Quick Service Ops. – required limited Take- menus featuring inexpensive, easily prepared, easily served 6. Full- Full-service restaurant – range from simple to expensive elegant and menu must be planned according to the customers’ needs 7
- 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. 2. Kind of Meal 1. 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 + Variety 3. Dinner • Main meal and is eaten in a more leisurely fashion 9
- 10. 3. Type of : Menus Static and Cycle Menus Static 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. 3. Type of : À la carte & Table d'hôte À la carte & Table d'hôte 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 d'hôte 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. Sample TABLE D’HÔTE Menu 13
- 14. BUILDING THE MENU 14
- 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. 1. The Classic Menu 1. Cold hos d’oeuvre • Small, savory appetizers 2. Soup • Clear soup, thick soup 3. Hot hos d’oeuvre • Small, hot appetizers 4. Fish • Any seafood items 5. Main Course • A large cut of roast meat with vegetable 6. Hot Entrée • Individual portion of meat or poultry 7. Cold Entrée • Cold meat, poultry, fish 8. Sorbet • A light ice to refresh the appetite 9. Roast • Usually poultry plus salad 10. Vegetable • A special vegetable preparation 11. Sweet • Dessert – cake, tart, pudding, soufflés 12. Dessert • Fruits and cheese, small cookies 16
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- 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. 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. 3. Variety and Balance 1. 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 on 2. 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. 4. Menu Terminology and Accuracy 1. Point of Origin 2. Grade or Quality 3. Cooking method 4. Fresh 5. Imported 6. Homemade 7. Organic 8. Size or Portion 22
- 23. THE WRITTEN RECIPE 23
- 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. 1. Standardized Recipes • A Standardized recipe is a set of instruction describing the way a particular establishment prepares a particular dish. 25
- 26. 1. Standardized Recipes The 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. 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. THE MEASUREMENT 29
- 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. 1. Ingredient Measument 1. Weight (Scale) • AP weight – As Purchased Weight • EP weight – Edible Portion Weight 2. Volume • Use to measure for liquids 3. Count • Measuring ingredients by count when units are fairly standard sizes eg. Eggs 31
- 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. 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. 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. Measurement Conversion 36
- 37. Measurement Conversion 37
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- 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. Recipe Calculations 42
- 43. 1. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields Convert Four 8 oz. to Forty 6 oz. portion 1. 43
- 44. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields 44
- 45. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields 45
- 46. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields 46
- 47. 2. Calculating the Yield of Fresh Fruits and Vegetables and Determining Yield Percent 47
- 48. 3. Calculating the As-Purchased Quantity (APQ) As- Using Yield Percent 48
- 49. 4. Calculating Edible Portion Quantity (EPQ) Using Yield Percent 49
- 50. 5. Calculating Edible Portion Cost 50
- 51. 6. Portion Costs 51
- 52. Q&A 52