Meal Composition Pertemuan 2 Mata kuliah: V Pengolahan Makanan II (CULINARY II) Tahun: 2010

Bina Nusantara University 3 Meal Composition ( Framework of the Menu)

Chapter objectives Identify and Describe Meal Composition (Framework of the Menu) Bina Nusantara University 4

Building the Menu “ A Course is a food or group of foods served at one time or intended to be eaten at the same time”. Wayne Gisslen The following pages, we discuss the principles that apply to planning the courses that make up a menu. The main purpose of these principles is to lend variety and interest to a meal. 1.Classical Meal Composition/Classical Menu 2.Modern Meal Composition/Modern Menu Bina Nusantara University 5

Classical Meal Composition Today’s menus are descendants of elaborate banquet menus served in the nineteenth and early twentieth centuries. These menus had 13 courses, and the sequence in which they were served was well established by tradition. The following sequence of courses is typical of one that may have been served at a great banquet early in the twentieth century Bina Nusantara University 6

1. Cold appetizer – small 2.Soup – clear soup, thick soup or broth 3.Warm appetizer – small, hot appetizer 4.Fish – any seafood item 5.Main Course – a large cut of roasted or braised meat, usually beef,lamb or venison with elaborate vegetables garnishes 6.Warm entree – Individual portions of meat or poultry, broiled, braised, or pan fried, etc. 7.Cold entree – Cold meats, poultry, fish, pate, etc. 8.Sherbet – a light ice or sherbet, sometimes made of wine, to refresh the appetite before the next course Bina Nusantara University 7

9. Roast – usually roasted poultry, accompanied by or followed by a salad 10. Vegetables – Usually a special vegetable preparatio, such as artichokes or asparagus 11. Sweet – what we call dessert,cakes and tarts, pudding,etc. 12. Savory – usually cheese pastries. Popular with cocktails and as a snack. 13. Dessert – Fruits,cheese, chocolates, petit fours. Bina Nusantara University 8

Modern Meal Composition The more tempered eating habits of today and the busy life-style of today’s customer requires a shorter modern menu. The central focus of today’s menu is the main course, which may be complemented by additional courses. Today’s menu features:  Generally three to six courses  Nutritional balance  Smaller portions  Service on plates Bina Nusantara University 9

The Modern Menu 1.Cold Appetizer 2.Soup 3.Warm Appetizer 4.Main Course 5.Sweets/Dessert Bina Nusantara University 10

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