MENU PLANNING TERMS,RULES

MENU PLANNING TERMS A cover is a place setting for one person. A menu is a list of dishes to be served at a meal. A menu is a list of specific foods to be served at particular time. Table d hote :A menu offering a complete meal for a set price.

TERMS CONT’D A la carte: A menu on which each food or beverage is listed and priced separately. Selection of foods can be classified into groups as follows: Appetizers Soups Starchy foods

List of foods cont’d Salads Seafoods Meat and poultry Desserts Ice-cream Fresh or stewed fruits Beverages

RULES FOR MENU WRITING List the foods in the order in which they will be served. For example, A Light Breakfast Pineapple Rings Cornmeal Porridge Hot Milk

RULES FOR MENU WRITING The beverage is always last. When the meal to be served has a dessert,this goes before the beverage ;an appetizer goes at the start of the menu.

Three Course Meal Callaloo Soup Stewed Beef Saffron Rice Coleslaw Coconut Ice-cream Fruit Punch

Rules cont’d Mention the dish by specific name,e.g. Omelette Baked Chicken Bread

Rules cont’d State the method of preparation,especially if the dish does not have specific name,e.g. Boiled Egg

Rules cont’d Write the name of each dish on a new line. If Two dishes are served on the same platter they may be written on the same line,e.g. Scrambled Eggs on Toast

Rules cont’d The first letters of all words except prepositions and conjunctions are capitalized. Hot Tea

Rules cont’d A space is used to separate courses. Each food with its accompaniment is written on a separate line Shrimp Cocktail Chicken A La King Calypso Rice Green Salad/Yoghurt Dressing