Ẩm thực - Chapter 5: Menus, recipes, and cost management

 Menus, Recipes, and Cost ManagementChapter 51Chapter Objectives1. 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.2Menu Forms and Functions Menus must be planned for the clienteleType of InstitutionHotelHospitalsEmployee food serviceCatering and banquetFast-food and take-outFull-service restaurants3Kind of MealBreakfastLunchDinnerBrunch 4Types of MenusStatic and cycle menusÀ la carte and table d’hôteMarket menuKids’ menu5Building the MenuClassical menu in the early twentieth centuryCold hors d’oeuvresSoupHot hors d’oeuvresFishMain courseHot entrée Cold entréeSorbetRoastVegetableSweetDessert6The Modern MenuFirst coursesAppetizerSoup(Fish)SaladMain dishMeat, poultry, fishVegetable accompanimentDessert dishesSaladFruit and cheeseSweets 7Variety and BalanceConsider:FlavorsTexturesAppearanceNutrients 8Kitchen Capacity and Availability of FoodsEquipment limitationsPersonnel limitationsAvailability of foods9Menu Terminology and AccuracyConsider:Point of originGrade or qualityCooking methodSize or portion“Fresh”“Imported”“Homemade”“Organic”10The Uses and Limitations of RecipesA recipe is a set of instructions for the production of a certain dishMany 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 uniformKitchens have different equipmentIt is really impossible to give instructions for all variables11Standardized RecipesMenu development and recipe development are mutually dependant activitiesA standardized recipe will:Produce known qualityKnown quantityAnd specifies:Type and amount of each ingredientPreparation and cooking proceduresYields and portion size12Instructional RecipesThese recipes are not standardized recipesThe purpose of an instructional recipe is to teach you basics of cooking recipesYou will see:Instructions for preparationThese will ask you to think and learn techniquesVariations and optional ingredientsThis will allow you to see a pattern behind each recipe13Cooking with JudgmentWhen 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?14MeasurementIngredient MeasurementWeight - most accurateVolume - liquidsCountPortion ControlIs the measurement of portions to ensure that the correct amount of an item is served. This begins with measuring ingredients.CountWeightVolumeEven divisionStandard fill15Metric SystemThe gram - weightThe liter - volumeThe meter - lengthDegree Celsius - temperature16Common Equivalents17Common EquivalentsDash = 1/8 tsp3 tsp = 1 tbsp2 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 cup2 cups = 1 pint2 cups = 1 pint (16 fl oz)2 pints = 1 quart (32 fl. oz)4 quarts = 1 gallon (128 fl. oz)2 Gallons = 1 peck4 pecks = 1 bushel1 fl. oz = 28.35 grams 454 grams = 1 lb2.2 lbs = 1 kilogram (1000 grams)1 tsp = 5 milliliters18Framework for Judging ConversionsA kilogram is about 2.2 poundsA gram is about 1/30 ounceA pound is about 454 gramsA liter is slightly more than a quartA centimeter is slightly less than ½ inch0 degrees Celsius is the freezing point of water (32 degrees Fahrenheit)100 Celsius is the boiling point of water (212 degrees Fahrenheit)19The Metric SystemThe 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.20Problems with Converting RecipesFor the most part, conversion works well.Very large conversions are a problem, from 6 to 500- Yikes!Consider:MeasuringSurface and volumeEquipmentTime 21Additional Conversion ProblemsEvaporationRecipe errorsLanguage challenges22Food CostMenuPurchasing/orderingReceivingStoringIssuingKitchen procedurePortion control and standardsWasteSales and service23Food Cost PercentageAlways determined by the enterprises budgetFormulaPercentage = food cost menu price24Yield Cost AnalysisThis 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.25Controlling Food CostsA critical part of the food service business is controlling costs.The cost control system is a pathway to successful cost control and potential profits.26The Control SystemWell planned menuUse all edible trimDon’t add items unless you can use the trimmingsPlan production to avoid leftoversPlan ahead for use of leftoversAvoid minimum-use ingredients27Purchasing Par stockWritten specificationsPrice quotesReceivingStoringMeasuringServing 28Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.29