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