1. Food Preparation & Service
Ch. 5 HS

2. Section 1
The Menu

3. Types of Menus
Menu – a list of food and beverage items served in a food and beverage operation
Basic game plan for a restaurant
Expresses the concept and theme through the choice of foods on the menu, the prices, and the design of the menu itself
Main way the restaurant communicates with the customer
Fixed Menu – the same foods are offered every day
Cycle Menu – foods change daily for a set period of time; at the end of that period of time’ the menu repeats itself
Market Menu – changes with the availability of food products
Hybrid Menu – is a combination of two types of menus

4. Parts of the Menu Seven Classic Parts of the Menu
Appetizers, soups, salads, entrees, side dishes, desserts and beverages
Appetizer – a small portion of food served before the meal
Purpose: to stimulate the appetite
Entrée – the main course of a meal
Side Dish – a portion of food that goes with the entree

5. Pricing Three methods of pricing menu items:
A la carte, table d'hôte, and combination
A la carte pricing – every food and beverage item on the menu is priced and ordered separately
Table d'hôte pricing – a complete meal is offered at a set price
Combination Pricing – some food items are priced and ordered separately, and other food items are grouped together and priced as a group

6. Menu Planning Taste - is the reason that customers go to restaurants
Variety
Party – a group of people who go out to eat together
Appearance
How the foods will look together on a plate or next to each other on the table
Have a variety of colors
Nutrition
Nutrients – chemical substances in food that help maintain the body
Production Methods
Kitchen staff must be able to prepare foods and have the proper equipment
Price
Should vary in price so that guests have a choice among less expensive, moderate and more expensive items

7. Section 2
Food Production

8. Standardized recipes & preparation
Food Production – is the process of changing raw foods into menu items
Standardized Recipe – a recipe that has been tested for consistency
Consistency – is the quality of producing the same result every time
A standardized recipe should include the following items:
Each ingredient, including spices
Precise amounts of each ingredient
Preparation instructions in detail
Portion size
Yield (number of portions)
Preparation
Divided into six (6) areas:
Meat, fish, poultry, vegetable, salad, sandwich, bread and dessert
Measuring – using a measuring tool to get the correct amount of an ingredient
Processing – includes cleaning and changing the form of the food
Mise en place – the process of getting everything ready

9. Cooking methods & Beverage Preparation
Three basic cooking methods
Moist heat – uses liquid
Dry heat – no liquids
Dry heat with fat – requires the use of fat
Beverage – a food that is drinkable
Cocktails – iced drinks of wine or distilled liquor that are mixed with flavoring ingredients

10. Section 3
Presentation

11. Plating, Portion Control, & Art
Food Presentation – the art of making food look attractive
Plating – the placing of food on a plate
Plate rims must be clean
Portion Control – making sure that each portion of a food item is always the correct size
Important for two reasons: customers and cost control
Art
Shapes, sizes, textures, and colors of the food on the plate should balance each other
Garnish – a decoration
Should always be edible and harmonize with the taste of the food

12. Section 4
Serving

13. Styles of Service
Over-the-Counter – used mainly in quick-service and fast-food restaurants
Drive-Through – offered by many quick-service restaurants
Cafeteria – popular in institutional foodservice
Buffet – food is arranged on tables throughout the dining area
Seated – service in which the customers are seated at a table
American service – food is plated in the kitchen
AKA Plate Service
French service – the meal is partially prepared in the kitchen, then the server finishes the cooking, carving, or flaming of the food in front of the customer
Brought out on a cart called a gueridon
The gueridon has a small heating utensil called a rechaud
Russian service – the food is cooked and divided into portions in the kitchen
Portions are placed on silver trays and food is served to each individual guest
Used for banquets

14. setup Involves preparing the table for service
Make sure the table is stable and doe not wobble
Cover the table
Setting the table
General categories included in a place setting: napkins, flatware, glassware and plateware
Flatware – consists of the knives, forks and spoons (silverware or cutlery)
Glassware – all drinking glasses
Plateware – all dishes
Add any additional accessories or condiments to the table
Condiment – something that is added to food to make it taste better

15. Serving Food Sequence Direction Timing Clearing Dishes Bussing
Female customers should be served before male customers; oldest female first
Children before females
Host or hostess should be served last
Direction
Food is served from the customer’s left side with the server’s left hand
Beverages are served from the customer’s right side with the server’s right hand
Timing
All guests at the same table should be served their entrees at the same time
Clearing Dishes
Are cleared from the customer’s right side with the server’s right hand
Dishes should be removed in a counterclockwise pattern
Bussing
Consists of setting the place settings, clearing dirty dishes from the table and taking the dirty dishes to the kitchen
Sidework
Consists of duties that servers must perform other than serving guests