1. 1 Menus, Recipes, and Cost Management Chapter 5

2. 2 Chapter Objectives 1. Explain how the makeup of a menu depends on the type of meal and the institution using it. 2. Describe the differences between static and cycle menus, and between à la carte and table d’hôte menus. 3. List in order of their usual service the various courses that might appear in modern menus. 4. Devise balanced menus that contain an adequate variety of foods and that can be efficiently and economically prepared. 5. Describe the problems and limitations of written recipes and the importance of using judgment when you cook. 6. Discuss the structure and functions of standardized recipes. 7. Use and understand the recipes in this book to practice basic cooking techniques. 8. Measure ingredients and portions. 9. Use metric measurements. 10. Convert recipes to higher or lower yields. 11. Perform yield-cost analysis. 12. Calculate raw food costs.

3. 3 Menu Forms and Functions Menus must be planned for the clientele  Type of Institution Hotel Hospitals Employee food service Catering and banquet Fast-food and take-out Full-service restaurants

4. 4 Kind of Meal  Breakfast  Lunch  Dinner  Brunch

5. 5 Types of Menus  Static and cycle menus  À la carte and table d’hôte  Market menu  Kids’ menu

6. 6 Building the Menu Classical menu in the early twentieth century 1. Cold hors d’oeuvres 2. Soup 3. Hot hors d’oeuvres 4. Fish 5. Main course 6. Hot entrée 7. Cold entrée 8. Sorbet 9. Roast 10. Vegetable 11. Sweet 12. Dessert

7. 7 The Modern Menu  First courses Appetizer Soup (Fish) Salad  Main dish Meat, poultry, fish Vegetable accompaniment  Dessert dishes Salad Fruit and cheese Sweets

8. 8 Variety and Balance  Consider: Flavors Textures Appearance Nutrients

9. 9 Kitchen Capacity and Availability of Foods  Equipment limitations  Personnel limitations  Availability of foods

10. 10 Menu Terminology and Accuracy  Consider: Point of origin Grade or quality Cooking method Size or portion “Fresh” “Imported” “Homemade” “Organic”

11. 11 The Uses and Limitations of Recipes  A recipe is a set of instructions for the production of a certain dish  Many believe that cooking is just learning recipes – NOT!  Some recipes supply extensive information and some very little, you always have to use judgment! There are several reason for this:  Food products are not uniform  Kitchens have different equipment  It is really impossible to give instructions for all variables

12. 12 Standardized Recipes  Menu development and recipe development are mutually dependant activities  A standardized recipe will: Produce known quality Known quantity  And specifies: Type and amount of each ingredient Preparation and cooking procedures Yields and portion size

13. 13 Instructional Recipes  These recipes are not standardized recipes  The purpose of an instructional recipe is to teach you basics of cooking recipes You will see: Instructions for preparation  These will ask you to think and learn techniques Variations and optional ingredients  This will allow you to see a pattern behind each recipe

14. 14 Cooking with Judgment  When you make a recipe, apply your knowledge and thinking: What were the basic cooking methods? What are the characteristics of the ingredients? What are the functions of the ingredients? What are the cooking times?

15. 15 Measurement  Ingredient Measurement Weight - most accurate Volume - liquids Count  Portion Control Is the measurement of portions to ensure that the correct amount of an item is served. This begins with measuring ingredients.  Count  Weight  Volume  Even division  Standard fill

16. 16 Metric System 1. The gram - weight 2. The liter - volume 3. The meter - length 4. Degree Celsius - temperature

17. 17 Common Equivalents

18. 18 Common Equivalents  Dash = 1/8 tsp  3 tsp = 1 tbsp  2 tbsp = 1 fl. oz  4 tbsp = 1/4 cup (2 fl. oz)  5 1/3 tbsp = 1/3 cup (2 2/3 fl oz)  16 tbsp = 1 cup  2 cups = 1 pint  2 cups = 1 pint (16 fl oz)  2 pints = 1 quart (32 fl. oz)  4 quarts = 1 gallon (128 fl. oz)  2 Gallons = 1 peck  4 pecks = 1 bushel  1 fl. oz = 28.35 grams  454 grams = 1 lb  2.2 lbs = 1 kilogram (1000 grams)  1 tsp = 5 milliliters

19. 19 Framework for Judging Conversions  A kilogram is about 2.2 pounds  A gram is about 1/30 ounce  A pound is about 454 grams  A liter is slightly more than a quart  A centimeter is slightly less than ½ inch  0 degrees Celsius is the freezing point of water (32 degrees Fahrenheit)  100 Celsius is the boiling point of water (212 degrees Fahrenheit)

20. 20 The Metric System  The metric system is the most common system for measuring in the world. A very important fact to know is if a recipe is written using the metric system, use metric system measuring equipment. If the recipe is written in the U.S. system, use the U.S. measurement equipment. There is no good reason to do any conversion from one form to the other.

21. 21 Problems with Converting Recipes  For the most part, conversion works well.  Very large conversions are a problem, from 6 to 500- Yikes!  Consider: Measuring Surface and volume Equipment Time

22. 22 Additional Conversion Problems  Evaporation  Recipe errors  Language challenges

23. 23 Food Cost  Menu  Purchasing/ordering  Receiving  Storing  Issuing  Kitchen procedure Portion control and standards Waste Sales and service

24. 24 Food Cost Percentage  Always determined by the enterprises budget  Formula Percentage = food cost menu price

25. 25 Yield Cost Analysis  This is a analysis that will determine the difference between the AP (as purchased) price of an item and the EP (edible portion) of the item.  As Purchased is the way it is purchased untrimmed and unfabricated.  Edible Portion is the item that has been fabricated and all the unusable (for this recipe) parts taken away.

26. 26 Controlling Food Costs  A critical part of the food service business is controlling costs.  The cost control system is a pathway to successful cost control and potential profits.

27. 27 The Control System  Well planned menu Use all edible trim Don’t add items unless you can use the trimmings Plan production to avoid leftovers Plan ahead for use of leftovers Avoid minimum-use ingredients

28. 28 Purchasing  Par stock  Written specifications  Price quotes  Receiving  Storing  Measuring  Serving

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