MENU PLANNING.pptx - MENU PLANNING BY: SAVIOR TIPAN ALIYYAH...

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Unformatted text preview: MENU PLANNING BY: SAVIOR TIPAN ALIYYAH MOHAIMEN, PLANNING Meal planning is the advanced planning of the menu for the next few days,or even the entire month.Complete meal planning involves planning the meals to be prepared ,as well as the items needed to be purchased to prepared them. Preparing an excellent menu is the greatest challenges of a caterer or chef.Mastery of these skills in menu planning and quantity cooking will lead you to a venture a business and for employment. FACTORS TO CONSIDER IN MENU PLANNING 1.Balance - striving to provide a well-rounded meal is always a good place to start. Ex: pan-scared chicken breast with mushroom sauce,buttered noodles,snow peas and black cherry sorbet. 2. Variety -Make sure your menus mix things up a bit Ex: baked fish,mashed potatoes,steam cauliflower and rice pudding may sound like a good menu,but it would be a visually boring, all-white meal. 3. Occasion Consider the type of event you’re cooking for . If it’s a professional dinner party, a formal banquet or an elegant ocassion such as wedding, then upscale fare is good idea: veal cordon bleu,steamed potato fingerlings,grilled ramps and black cherry frangipane tarts. MECHANISM OF MENU PLANNING When planning menus you should be organized. That way you can plan menus and the ordering schedule simultaneously. This will cut down on your time spent staring at forms and making list. 1. Dinner Plan main dishes first . Vary the kind of meat and vegetarian protein source you use over the course of the week. 2. Kinds of Menu - different restaurant offer different cuisines,customs,and price ranges as well as different menu style. Menu- is the most visible and most important part of a restaurants concept its face to the world. A.STATIC MENU It is the most common type of menu. A static menu changes or is updated infrequently. These menu usually are laminated for easy cleaning and reuse or printed on a wall Fast food restaurant, chains, diners and delis typically have static menus. These menus usually are divided into categories of appetizers,salads,and soup, entrees and desserts. B. Its means that all items on the menu are sepearte, meaning you have to order it to have it. C. Prix-fixe Menu Offers several course( usually with choices) for one fixed price. These menus sometimes include amuse bouche,appetizer, salad,soup,intermezzo,seafood,meat and dessret course. D. DU JOUR MENU “du jour’ translates ‘of the day’ as in “soup du jour’. These menus changes daily and are focused on seasonal ingredients,preparing the freshest food possible. E.CYCLE MENU Is a set of dishes or menu items that’s is different for each day during a cycle and repeats. HOW TO WRITE THE MENU 1. List foods in the order in which they are served except that beverages are listed last irrespective of when they are eaten. 2. Food eaten together are written together 3. Items such as margarine,sugar cream,salad dressing are not written. 4. Capitalize all words except preposition and conjuctions 5. Plan the spacing and arrangement of items on the menu card so that it is symmetrical TYPES OF MENU Menu cards come in variety of styles and sizes. Customize one according to the style and feel of your event. 1. Tall and Skinny Menu Select a tall and skinny menu card with dimensions that are roughly 4 inches by 9.25 inches. 2. Mini Menu Booklet - You will give guests something to thumb through while they wait for the bribe and groom or other guests to arrive at the reception with a miniature menu booklet. 3) Fan Menu For a twist on the ordinary,have your menu printed on a fan. This works especially well at a summer wedding or other outdoor event where guests would appreciate a little extra air. 4. Square Menu -select a square menu card . The non-standard shape will catch the eye of the guests. Quantity Cooker The preparation of food in quantity is influenced by the following factors 1. SELECTING A MENU AND RECIPES FOR A QUANTITY FOOD EVENT One of the first steps in planning a food event is to select a menu and recipes. Keep in mind that cooking for 150 people is cvertainly different from cooking for family of four. 2. Meal Variety - Plan for contrast in food color,texture shape,temperature and flavor to provide variety in the group meal. Check with a quantity cookbooks for examples of recipes and menu. 3. RECIPES Use standarized quantity recipes when preparing food for 25 or more people . Inaccuries in small quantity recipes are exaggerated when multiplied, particularly in baked product and those containing a thickening agent. 4. Recipe Yield Quantity recipes show yield and serving size” yield 50 1-cup servings’ This means that’s 50 people can be served from the recipe if they servings are Approximately 1 cup each and if only one serving per person is planned. 5. EQUIPMENT AND SPACE AVAILABLE What equipment is available for you use? Is over space limited? If so,roast meat ,baked potatoes and hot apple pies are definetely out of the question. 6.Loaction - Will the meal be served in a meeting hall, at the fairground or on the street at a festival ? These different locations create the need for careful thought in menu selection,preparationand serving. 8.TYPES OF SERVICE Consider the location, needs of the event and what the volunteers can handle when making a decision on type of service. 9. Occasion and Group Menus should be tailored to fit the group and the ocassion-from a formal banquet to a family night supper.Keep in mind the taste and preferences of the group to be served and whether it is the main meal of the day for them. 10. Profit to be Made -Many quantity food events are designed to make a profit. Profit can be increased by controlling the size and number of serving and minimizing the use of expensive ingredients or food items. ...
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