Menu planning

Menu planning - Objectives To identify what are/could be Customer’s needs (allergies/special considerations) when planning menus To identify the different types of menu To identify what is needed to be taken into consideration when costing dishes for a menu To understand the importance of portion control when serving dishes

Who’s responsibility is it to plan menus

Customer needs A chef has to be aware of the needs of the customers, not only with regard to items on the menu, but also to cater for special dietary needs Give examples of different allergies that can affect an individual Give examples of special conditions where a chef needs to adapt to the needs of the customer

Give examples of different allergies that can affect an individual

Give examples of special conditions where a chef needs to adapt to the needs of the customer

Group activity Case study 1 Case study 2 Group discussion Make notes from discussion

What should they have done to prevent this from happening? Case study 1 Fred Bloggs has a nut allergy He visited ‘Annies’ in Kimbridge (a local café) and ate a piece of carrot cake which made him extremely ill He had asked the waitress if the cake contained any nuts. The waitress said no Actually the recipe contained walnuts What should they have done to prevent this from happening?

Case study 2 Polly Flanders is a coeliac which means? She has an allergy to gluten When she eats in a restaurant she has to avoid all wheat based bread, pastry, pasta, cakes and biscuits. She also has to check what thickening agent has been used in sauces and soups As a chef, why is it important to have a good knowledge of food allergies?

What questions should you ask the host ? Customer needs You have been given the responsibility of organising a function for a party of 20 Vegetarians. What questions should you ask the host ?

Types of Menu What are the different types of menu? Table d’hote A La Carte Themed Others – Celebration Conference / function Explain the differences and give examples if you can

Planning menus – Key words Lacto Vegetarian Vegan Kosher Halal Coeliac Lactose intolerance Diabetic In own words explain?

Example menus Menu A Menu B Menu C Menu D Menu E Menu F Menu G On your table you will find a selection of different menus. Can you identify what type of menus they are? Menu A Menu B Menu C Menu D Menu E Menu F Menu G

Fill in the answers Menu Menu A Menu B Menu C Menu D Menu E Menu F   Menu A Menu B Menu C Menu D Menu E Menu F Menu G

Answers Menu A Lunch menu – A la Carte B A La Carte C Table d’hote D E   A  Lunch menu – A la Carte B  A La Carte C  Table d’hote D E F  Celebration -  Table d’hote G  Themed -  A La Carte

Which is the best menu for a Vegetarian? Why?

Menus How do Caterers cater for customers with special dietary needs?

Menus How do Caterers cater for children and elderly customers?

Portion Control and Costing Whose responsibility is it to order the food? What is portion control and why is it important in Catering? List ways that portions can be measured so that each customer receives the same amount? Give some examples for each Why would a Caterer want to reduce waste?

Portion Control and Costing Whose responsibility is it to order the food? Head Chef or Sous Chef What is portion control and why is it important in Catering? Ensuring equal portions of food are served to each customer. Each portion should look the same List ways that portions can be measured so that each customer receives the same amount? Scoops and ladles Single portion dishes Counting Using decoration or garnish Weighing Give some examples for each Scoops and ladles - soup, gravy, custard, Single portion dishes – fish pie, cottage pie, lasagne, sweet flans, mini quiche Counting – sausages, chops, Using decoration or garnish – cheesecake, large cakes, gateau, lemon pieces, Weighing – bread dough before shaping Why would a Caterer want to reduce waste? Everything wasted is lost profit

Costing dishes Caterers need to work out how much they should sell their food for They have to think about the following – ? The cost of each dish can be worked out with a standard recipe. Caterers sometimes use IT programs to scale up ingredients. Some will even work out a food order.

Costing dishes Caterers need to work out how much they should sell their food for They have to think about the following – Ingredients they will need + any consumable items (flowers, napkins) Cost of overheads – electricity, heating, rent, hiring or replacing equipment, laundry, IT equipment, telephone rental Labour costs – staff wages, uniforms, laundry Profit - % depends on type of establishment The cost of each dish can be worked out with a standard recipe. Caterers sometimes use IT programs to scale up ingredients. Some will even work out a food order for them.

Check your knowledge - Questions Answer on the sheets provided Question – 2009 – 8b (Higher paper) Question – 2010 - 9   Homework – check answers using mark schemes on RLP

Additional questions

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Additional information Revision book – Page 55 – Special dietary requirements Page 57 - Special dietary requirements – questions Page 58 – Planning a Menu Page 62 – Planning a Menu – questions Page 64 – Portions and costing Page 66 – Portions and costing – questions