Friday, September 19, 2014




Menu from HEMANT SINGH

MenuPresentation Transcript

  • FOOD PRODUCTION
  • Types: Definition: ORIGIN: Duke of Brunswick (1541) List of dishes served or made available to be served at a meal. a) Table d’hote b) A’la Carte MENU
    • Table d’hote : Literal meaning is “ Table of the host ”. This is a fixed menu served at a fixed price.
    • A’la Carte: Literal meaning is “ From the card ”. Dishes are priced separately and the Guest can make his/her own choice.
    Types Of Menu
  • 1.Menu is a list of F & B items made available to the Guests. 2. It is a tool for the Kitchen to do all the mise-en-place for its production. 3. It gives a variety to choose dishes. 4. It sometime gives the description of each dishes in brief so that the Guest knows about the contents of the dish. 5. It is a record for cost control purpose and also to regulate the portion size. FUNCTIONS OF MENU
  • A’la Carte Table D’hote
    • Food is kept in semi-prepared form.
    Food is kept in fully prepared form
    • Waiting time is more.
    • Waiting time is less.
    • Portions served are large.
    • Portions served are small.
    • Food items are individually priced and served.
    Menu is collectively priced.
    • The menu is elaborate.
    • Very less or no choice.
    • Silver is laid according to the dishes ordered.
    • Silver for the whole menu is laid in advance
    DIFFERENCES
    • Type of Guest / Customer
    • Type of establishment
    • Location
    • Kind of Occasion
    • Meal time (Breakfast, Lunch, Dinner, Tea etc.)
    • Availability of raw material.
    • Availability of space and equipments.
    • manpower available for production and service.
    Factors affecting Menu Planning
    • Climatic conditions
    • Religious ceremonies and sentiments.
    • Age group.
    • Spending power of the Guest / Customer.
    Factors affecting Menu Planning
    • Repetition of Ingredients should not be there.
    • Repetition of colour should be avoided.
    • Repetition of words should be avoided.
    • Texture of the dishes within the Menu should be changed.
    • Always use correct garnishes.
    • Menu should be balanced.
    Principles of Menu Planning
    • Menu Language:
    • Menu should be printed in one language only.
    • Language used should be correct.
    • If the menu is in French or some other foreign language, use English translations
    • Spelling mistakes should not be there.
    • Veg / Non-Veg. Items should be separate and spicy items should be marked.
    Principles of Menu Planning
    • Hors d’oeuvres (Appetizers/Starter)
    • Potage (Soup/Starter)
    • Oeufs (Egg)
    • Farineaux (Rice & Pasta)
    • Poisson (Fish/Starter)
    • Entrée (First Meat course)
    • Sorbet (Flavoured Ice) Rest course
    • Reléve (Main Meat course)
    • Rôti (Roast)
    MENU SEQUENCE
    • Legumes (Vegetables)
    • Salades (Salad)
    • Buffet froid (Cold buffet)
    • Entremets (Sweets)
    • Savoureaux (Savoury)
    • Fromage (Cheese)
    • Dessert (Fruit & Nuts)
    • Beverages (Tea / Coffee)
    MENU SEQUENCE
  • Examples for Diff. Courses of F.C.M.
    • Russian Salad, Egg Mayonnaise, Caviar, Smoked Salmon, Canapes, Prawn Cocktail.
    • Consommes, Minestrone, Cabbage Chowder, Mulligatwany, Hot & Sour.
    • Oeufs Florentine, Oeufs Farcis, Oeufs Coccote.
    • Spaghetti Napolitaine, Canneloni, Ravioli, Fettucinni, Macaroni.
    • Poisson grille tartare, Poisson Duglere, Poisson Colbert, Poisson Meuniere.
    • Poulet saute chasseur, Supreme de Vollaile, Steak diane.
    • Flavoured ice with Champagne, Cigars, Russian Cigarettes.
    • Gigot d’agneau r ô ti, Cuissot de porc r ô ti.
    • Chicken , Duck, Turkey with sauce or gravy
    • Choufleur mornay, Puree de pommes, Epinard a’la crème.
    • Vert, Francaise
    • Jambon, Galantine de volaille, Poulet Roti
    • Souffles, cr ê pes, Coupes.
    • Welsh rarebit, Canape diane
  • 15. Cheddar, Edam, Brie, Gorgonzola. 16 . Fresh fruits and Nuts 17. Tea, Coffee

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