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Lecture Professional cooking (6/e): Chapter 5 - Wayne Gisslen

Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes? | Menus, Recipes, and Cost Management Chapter 5 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. Menu Forms and Functions Menus must be planned for the clientele . | Menus, Recipes, and Cost Management Chapter 5 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. 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 Kind of Meal Breakfast Lunch Dinner Brunch Types of Menus Static and cycle menus À la carte and table d’hôte Market menu Kids’ menu Building the Menu Classical menu in the early twentieth century Cold hors d’oeuvres Soup Hot hors d’oeuvres Fish Main course Hot entrée Cold entrée Sorbet Roast Vegetable Sweet Dessert The Modern Menu First courses Appetizer Soup (Fish) Salad Main dish Meat, poultry, fish Vegetable accompaniment Dessert dishes Salad Fruit and cheese Sweets Variety and Balance Consider: Flavors Textures Appearance Nutrients Kitchen Capacity and Availability of Foods Equipment limitations Personnel limitations Availability of foods Menu Terminology and Accuracy Consider: Point of origin Grade or quality Cooking method Size or portion “Fresh” “Imported” “Homemade” “Organic” The Uses and Limitations of Recipes A recipe is a