Chapter 5: Menus Flashcards
It is the single most important document in the business
Menu
Are the building blocks of the menu
Recipes
What are the six types of institution?
Hotel Hospitals Employee food service Catering and banquet Fast-food and take-out Full-service restaurants
Are fairly standard within any one country
Breakfast Menu
The menu planning factors include speed, simplicity, and variety
Lunch Menu
It is usually the main meal
Dinner Menu
It is one that offers the same dishes every day
Static menu
It is one that changes every day for a certain period
Cycle menu
It is one in which each individual items are listed separately, each with its own price
À la carte menu
It is one in which a selection of complete meals are offered at set prices
Table D’ Hôte Menu
It is a list of dishes served or available to be served at a meal.
Menu
It means “fixed price” menu
Prix fixe
It is offered in addition to that a regular menu
Tasting Menu
What is the French name of the tasting menu?
Menu Dégustation
Do not repeat foods with the same or similar tastes
Flavor
Refers to the softness or firmness of foods, and their feel in the mouth
Texture
Serve foods with a variety of colors and shapes
Appearance
Menus should provide enough nutritional variety to allow customers to select nutritionally balanced meals
Nutrients
A set of instructions for producing a certain dish
Recipe
A set of instructions describing the way a particular establishment prepares a particular dish
Standardized recipe
The measurement of portions to ensure the correct amount of an item is served
Portion control
It is the basic unit of weight
Gram
It is the basic unit of volume
Liter
It is the basic unit of length
Meter
Is the basic unit of temperature
Degree Celsius
A specific quantity of a food produced by a recipe
Yield
