Types of Meals and Menu Pertemuan 3 Mata kuliah: V Pengolahan Makanan II (CULINARY II) Tahun: 2010

Bina Nusantara University 3 Chapter Objectives Identify and describe types of meals Identify and describe types of menus Identify banquet Menus and Planning

Types of Meals Breakfast Breakfast is the first meal of the day.it varies widely, depending on eating habits and nationality. The English and Americans enjoy a large breakfast, in the manner of a full meal, whereas the French and italians have a very small breakfast. African countries, of course, have widely varying breakfast traditions. Continental Breakfast This is the most common breakfast on the European continent and is known in Switzerland as Schwizer Fruhstuck, Swiss Zmorge or Petit dejeuner. Bina Nusantara University 4

Continental Breakfast consists of the following: Beverages: Fruit juices, coffee, cafe latte (coffee with hot milk), tea, hot chocolate, milk. Breads: A large variety of regional bread specialities, crispy rolls, croissants, zwieback, and toast. Jams: Several varieties, in portioned packages or in bowls, often with honey. Butter: Butter and margarine, in portioned packages. Miscellaneous: Soft-cooked eggs, cheese, cold cuts and muesli. Bina Nusantara University 5

American or English Breakfast American and English guests, who like to start the day with a substantial meal. In addition to the continental breakfast items, the following foods are offered: Fresh fruits: Grapefruits, apples, pears, bananas, oranges, etc. Fruit juices: Orange, grapefruit, mango, etc. Jams: Orange marmalade. Fruit compote: Prunes, apricots, pears, peaches, etc. Cereals: Several varieties, including corn flakes and porridge Bina Nusantara University 6

Egg dishes: Fried eggs, omelets, scrambled eggs with bacon or ham, poached eggs, etc. Meat: Usually cold items, such as roast beef, cold cuts, ham, salami, but also hot dishes such as pork, lamb chops,etc. Fish: Haddock, smoked salmon. Dairy products: Yogurt, cream cheese, etc. The Breakfast Buffet The breakfast buffet, because of the large variety of items offered, is very similiar to the american breakfast. The basic difference is in the style of service. The guests serve themselves, only hot beverages are served by wait staff. Bina Nusantara University 7

Brunch Brunch is a combination of breakfast and lunch. Brunch is in principle an expanded breakfast buffet. It could also be called a late breakfast or an early lunch. Lunch In continental Europe, lunch is usually the main meal of the day. Lunch today is generally composed of lighter, simplier dishes and contains three courses: Appetizer/salad/soup Main dish Starch accompaniment Desserts/sweets Bina Nusantara University 8

Dinner In restaurants, including those in Europe, dinner is the main meal of the day, especially in a seasonal establisments and in hotels offering meal plans A dinner is usually composed of three to five courses: Cold appetizer or salad Soup Warm appetizer Main dish Starch accompaniments plus Vegetable and/or green salad plus Desssert or sweets Bina Nusantara University 9

Types of Menus In Addition to proffesional considerations, the planned menu should reflect locale, time constraints, and guest preferences. Menu types are classified in the following ways: Travelers’Lunch Principle: light, simple meals. Application: suitable for highway rest stops and restaurant near major roads,train stations, and airports. Fast-food Menu Principle: to provide appropriate food in a very short time at reasonable prices. Application: food stands, self-service cafetarias,fast-food establishments. Bina Nusantara University 10

Business Lunch Principle: meals for business people and their guests, who combine lunch with business discussions. Application: Restaurants in the city or near commercial centers, with good food and good service. Gala Menu (festive menu) Principle: for special gala menus to honor an extraordinary occasion, dishes and foods should not be ordinary. Room decorations, music, and other special activities should underscore the festive nature of the event. Application: Family celebrations, birthdays, weddings,New year,etc. Bina Nusantara University 11

Childern’s Menu Principle: children are important guests with special wishes who should not be ignored for reasons of profitability. Desserts should always be included on the children’s menu. Application: especially family hotels, resort restaurants and restaurants catering to families. Senior Citizen Menu Principle: older people prefer familiar and regional dishes. These should be nutritionally adjusted for their life-style. Application: all restaurants with older clients. Fasting Menu Certain religious groups maintain strict dietary laws, including Muslims, Hindu, and Jews (kosher). Catholic observe fast days (Ash Wednesday, Good Friday), during which the the concumption of animal flesh-meat,poultry, game is prohibited. Bina Nusantara University 12

Vegetarian Menu Vegetarian menu are becoming increasingly popular. People choose a vegetarian (meatless) diet for various reason. Vegan diets include only foods from plants. Lacto-vegetarian diets include plant foods and dairy products. Ovo-vegetarian diets allow plant foods and eggs. Lacto-ovo vegetarian diets include plant foods, dairy products, and eggs. Whole-Food Menu Principle: Primarily a lacto-ovo vegetarian diet. The menu should include fewer protein and fatty foods, more high- fiber foods. Bina Nusantara University 13

Low-Calorie Menu Principle: low-calorie menus are designed to maintain the normal body weight or to reduce it. To reduce body weight, one must eat fewer calories than are needed for energy. A complete low-calorie menu with beverages shoulg not exceed 690 cal (2.900 kJ). Application: useful in hospitals, spa restaurants,etc. Therapeutic Diet Menu The therapeutic diet is planned by a dietitian, as prescribed by a doctor, to improve or control the illness of a patient. Other Special Menus Principle: menus are composed of speciality ingredients and dishes that characteristic of a special theme. Application: special theme restaurants as well as festive occasions in all restaurants. Bina Nusantara University 14

Staff Menu Employees in Switzerland expect a nutritionally balanced, high- quality, well-prepared, tasty lunch as part of the benefits Good cafetaria meals and menus for employees are important means of guaranteeing a good work environment! Buffet Meals Self Service Buffet, Cafetaria Style Self-service buffet are used in many institutions, for various occasions. Self-service buffets are primarily found in department store restaurant, staff cafetarias,etc. Partial Self-service Buffet For this type of buffet service, guests are seated at tables and the wait staff lays the tables and serves beverages.Customers serve themselves only from the the dishes presented on the buffet. Bina Nusantara University 15

Types of Buffets –Cold buffets (only cold dishes) –Combination buffets (cold and warm dishes) –Special buffet (focus on certain foods, foe example, breakfast buffet, cheese buffet, salad bar, smorgasbord) Buffet Planning Buffet Planning follows the same guidelines as menu planning. The whole buffet should include a variety of presentation yet convey a unified theme. It should delight the eyes and present choices for every taste. Buffet Display Effective buffets start with proper table arrangements. Table should be set up to allow a smooth service flow and enough line space for the guests. Bina Nusantara University 16

Banquet Menus and Planning In addition to skilled staff and proper facilities, banquet planning requires information about the type of festivity and the invited guests. It is important to know how many guests are expected, the cost per person, special food considerations, etc. The most important rule is to prepare an accurate and detailed banquet order. Bina Nusantara University 17

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