Topic 2 - Menu Planning

Food Group

Consists of a number of food items sharing some common characteristics.

Go

These are called Energy Foods. Rice other cereals, starches, sugars, fats contribute the bulk of calories.

Grow

GROW

Body Building Foods that supply good quality of protein (CHON). To build and repair body tissues.

Glow

These are Regulating Foods. Fruits and vegetables provide vitamins and minerals.

Food Exchange

Substitution of one food item with the other in such a way that the nutrients provided by them are the same is called what?

Menu

The statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives.

a listing of foods

Menu is simply “_ ______ __ ____” or a list of dishes served or available to be served at a meal. In a customer’s perspective, menu is defined as a list of prepared foods from which customers make their choices.

Duke Henry of Brunswick

The word menu was originated in the year 1541 by this Duke that was holding a party where was constantly referring to a piece of paper.

True

An exquisite lady was enquiring with the Duke about the food items in a nasal tone saying, “may I know”. This phrase was later converted to the word “Menu”. (True/False)

True

In 1718, we get the first recorded description of menu, where in a party the guest were able to look at the names, recipes and ingredients of the preparations in the look called “Ecriteau” in French which means “Bill of Fare”. (True or False)

“The job of a menu is basically to inform.”

What is the Purpose of a Menu?

“To serve the meal in a sanitary and safe condition at the proper time and temperature.”

What is the Goal of a Menu?

Meal

This term is universal, existing in every society, culture and social class, but its symbolic meanings differ across individuals and groups.

Meat, fish, poultry, egg, milk, cheese.

Category A

Rice, pasta, bread, dried legumes, seeds, potatoes

Category B

Green vegetables, fruit, berries, roots

Category C

Nuts, olives, avocado

Category D

Cooking fat, spreads, cream, fatty sauces

Category E

Sugar, alcohol, ice cream, sweets, chocolate, biscuits, sweet desserts

Category F

Water, coffee, tea, unsweetened light beverages

Category G

Complete Meal

Category A + B + C, refers to?

Incomplete Meal

Category A + B, refers to?

Less Balanced Meal

Category A + C, refers to?

Vegetarian Meal

Category B + C, refers to?

True

The theories of favorite foods teach us that menus need to be looked at from an even broader perspective than simply making sure that any given meal is not all “cold, soft and white.” (True/False)

Coarse

A food or group of foods served at one time or intended to be eaten at the same time.

1 Course Meal

Includes only Main Course

2 Course Meal

Includes Appetizer and Main Course or Main Course and Dessert

3 Course Meal

Includes Appetizer, Main Course, and Dessert

Amuse Bouche

At certain restaurants, before the meal begins, diners are presented with a complimentary hors d'oeuvre called an "amuse" which is typically very flavorful and intended to "amuse" or stimulate the palate.

Amuse Bouche

Sometimes referred as “mini appetizers”.

Amuse Bouche

These are usually offered as a gift from the chef and are intended to get the diner excited about the meal by offering a bit of insight as to what the chef is capable of.

Appetizers

Also called starters.

Appetizers

Are the first course of a meal and are served in small portions because more courses usually follow. It is usually heightened in flavor and, like the amuse, are intended to get your palate and internal organs stimulated in preparation for the remainder of the meal.

True

Appetizers should be hot & spicy or salty. (True/False)

Salad course

Sometimes served in addition to an appetizer sometimes it is the appetizer, a side dish and sometimes it is served at the end of the meal following the entree, before the dessert.

Salads

This course must be light enough to satisfy, but not fill up a diner before they get to the rest of their meal. When served at the end of a meal, it aids in digestion and cleanses the palate before dessert is served.

Soup Course

Served either in addition to the appetizer or as the appetizer itself.

Soup

Can be anything from a light, clear broth to a hearty puree and the type is being offered is often determined by what is to follow in the meal.

Broths

Clear liquid soups derived by simmering meaty cuts in water until good flavor, body and color develop.

Stocks

Made from meats rather than bones & can be served on their own.

Consommés

Clear soups made by combining a richly flavored stock or broth w/ a specific mixture of ingredients to produce a crystal-clear soup with no traces of fat.

Clarification

This refers to a process and combination of ingredients that enriches a consommé.

Vegetable Soups

This is based on clear broth, stock or water. Vegetable is cut into appropriate & uniform size & the soup is simmered until all ingredients are tender.

True

Vegetable soup may also be made from a single vegie. (True/False)

Purée Soups

Made from wide variety of ingredients including beans, starchy vegetables such as potato and squash. Often the main ingredient thickens the soup naturally, once they are pureed into the liquid.

Cream Soups

Made by simmering an ingredient in a thickened liquid.

Velouté

Made by thickening stocks or broths with roux

Béchamel

Made by thickening milk with roux.

Bisques

Features seafood as a garnish & was thickened with dried bread or biscuits.

Bisques

Comes firm a French term meaning “dried bread” or “biscuit”.

Classic Bisque

This type of bisque is traditionally based on a stock made from sautéed seafood shells (shrimp, lobster, crab) thickened with rice.

Contemporary Bisque

This type of bisque is may use wheat rice flour (as a slurry roux) to thicken the soup.

Bouillon & consommé

Examples of Thin Soup.

Purées, Bisques, Velouté, and Béchamel

Examples of Thick Soup.

Purées

Are vegetable soup thickened with starch.

Bisques

Are made from pureed shellfish/vegetables thickened with cream.

Velouté

Thickened with egg, butter and cream.

Béchamel

Known as the white sauce. Used as base of some sauces.

True

The purpose of soup is to improve digestion & stimulate appetite by introducing at the beginning of a meal highly flavored liquid food w/c increases the flow of digestive juices. It also increases variety of nutrients in the meal, or even to furnish the main dish of the meal. (True/False)

Pasta Course

In Italian dining, this course is a traditional part of the meal and is served following the appetizer, prior to the entree.

False

The Italian pasta course is much bigger than a typical American sized portion. (True/False)

Main Course

Often referred to as the entrée.

Main Course

It is the savory culmination of the meal that all of the other courses have built up to.

False

The main course usually consists of the smallest portion of the meal and in many cases features some type of protein. (True/False)

Side Dish

Sometimes referred to as a side order or simply a side. It is a food item that accompanies the entrée at a meal.

Vegetable and Noodle Sie

What are the 2 types of side dishes?

Cheese Course

This course is usually done after the entree and before, or in lieu of, dessert.

True

The cheese course can be as simple as one piece of cheese on its own or as elaborate as a sampling of numerous cheeses and various accompaniments such as bread, fruit, nuts or a selection of wine. (True/False)

Dessert

The final course and often the one people most look forward to.

False

The dessert course always features something salty and is designed to round out a meal and satisfy the craving for sweetness that many people have after eating savory foods. (True/False)

Mignardises

These are tiny, bite sized desserts like cookies, candies, or tarts that are sometimes presented at the end of a meal as a final small treat.

17

Number of courses in a French classic menu?

Meal Planning

Refers to making a plan of meals with adequate nutrition for every member of the family within the available resources.

True

The term “available resources” means whatever the family has in terms of time, energy and money. (True/False)

True

We can call meal planning as out daily food guide? (True or False)

Nutritive, Economic, Managerial, and Aesthetic Aspects

What are the 4 goals in menu planning?

Nutritive Aspect

It must help to achieve quality objectives. Quality standards are flavor, texture, color, shape, flair, consistency, palatability, visual appeal, aromatic appeal, temperature. Nutritional concerns are low fat, high fiber diets, vegetarian.

Economic Aspect

It must be cost effective. Commercial financial restraints profit objectives. Institutional minimizing costs operational budget.

Managerial Aspect

It must attain marketing objectives such as locations, times, prices, quality, specific food items. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service

Aesthetic Aspect

It must Satisfy Guest Expectations and must be accurate.

Strive for balance

Menus should balance important nutrients like protein, carbohydrate, fiber, vitamins, and minerals with fat and sodium. Menus should also balance flavors so that menus are not too spicy or too bland.

Emphasize variety

Including a variety of foods not only helps ensure adequate nutrient intake, but also keep menus interesting and appealing. Include different forms of foods and vary how they are served from day to day.

Add contrast

A daily menu should offer contrasting textures, flavors, and colors. For instance, you would not want to serve a breakfast of oatmeal, applesauce, and milk to older children because they are all “soft” foods and do not include varying textures.

Consider color

Use combinations of colors that go well together. A good practice is to include at least two different colors in each meal.

Create eye appeal

Foods should look inviting and enticing when they are served to encourage consumption.

Use standardized Menu

Standardized recipes produce a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used and help ensure that the best possible food items are produced every time

Static Menu

Offers the same dishes everyday

Day-to-Day

Changes daily

Du jour menu

Changes daily

Cyclic or Cycle Menu

Rotates through a set of menus in a specific order.

Bi-annual Cycle Menu

Changes every six months, typically with two distinct menus per year.

Weekly Menu

Changes 1 to 2/4 weeks.

Table d'hôte

A fixed menu with no choices; menu that offers a selection of complete meals at given prices.

A la carte

Everything on the menu is priced separately, from appetizers to desserts.

Semi a la carte

A menu in this category usually prices appetizers, soups, and desserts separately. The entrée usually will include a salad, potato, vegetable, and sometimes a beverage. This type of menu is the most popular today.

Prix fixe menu

Offers a complete meal at a set price.

Menu Pattern

A general outline of foods served in one meal.

Continental Breakfast

A light breakfast consisting usually of coffee or tea and a roll, pastry, or other baked good.

Continental Breakfast

Meal Pattern:

1. Fruit (whole, fresh, juice)

2. Bread/Rice/Starchy Items

3. Hot Beverage