Menu Planning Flashcards
Identify FOUR things that chefs should consider when planning a menu.
- Nutritional needs
- Special diets
- Time of year
- Type of customer
- Time available
- Price of menu
- Portion control
- Ability of chef
- Equipment available
- Methods of cooking
- Ability of serving staff
- Presentation
- Balance of flavour, texture, colour, smell etc.
To cater for religious diets, what do restaurants usually do?
- They must by law, provide at least one vegetarian meal.
- Many restaurants will use Halal meat (although they don’t have to by law).
Why is the time of year relevant when planning a menu?
People generally want hot, filling food in the winter and cold, light food in the summer. It is also important to consider seasonality of food as this will ensure the ingredients are cheaper. Also, certain foods are eaten at different times of the year e.g. turkey at Christmas, spring lamb at Easter.
What is the general rule that should be followed when considering the time available to cook, serve and eat the food?
Generally speaking, the shorter time available to cook, serve and eat the food, the more limited (smaller) the menu should be.
When costing a dish, what factors should be considered?
- Cost of ingredients
- Business overheads (gas, electricity, lighting, rates, insurance, marketing, rent).
- Labour costs (staff wages)
- Profit
What is portion control?
It is the amount of food that is prepared and served to a customer. Theoretically, what is served to customer A should be exactly the same as to customer B.
When considering portion sizes, what THREE things are relevant?
- The type of customer
- The actual food item
- The selling price of the food
Why is good portion control important?
- To keep costs down
- To maximise profit
- Keep losses in food preparation and serving to a minimum.
- To offer customers a satisfying portion without waste.
- Consistency for each customer and for each visit
- Enables accurate calculation of selling price.
Suggest THREE ways that the caterer could ensure accurate portion control other than cutting.
- Scoops
- Ladles
- fruit juice glasses
- individual pie dishes
- ramekins
- sundae glasses
- soup plates or bowls
- Weigh food accurately
- Count portions
- Measuring jugs
How does the ability of the chef have an influence on menu planning?
If staff are not highly skilled, it would be better offering a simpler menu that is well cooked than a wide variety of choice. Some restaurants will have to rely on convenience foods if the chefs skills are weaker, which may impact on the selling price.
Why is it important to consider the methods of cooking and equipment available when planning a menu?
It is important to check that the same piece of equipment isn’t being used for all of the menu, as the kitchen wont be able to cope with the demands of the restaurant and this would cause delays. Also, its important to offer a wide variety of cooking methods to meet the dietary needs of customers e.g. not all fried food.
Why is it important to consider the ability of the serving staff when planning a menu?
Some of the wait staff may not be able to serve the more complicated dishes e.g. flambé dishes or are trained in silver service delivery.
When designing menus, chefs try to obtain a balance. What does this mean?
Balance means providing a menu which has:
- a variety of ingredients
- variety of colour
- variety of flavours, e.g. all spicy may put some customers off
- variety of textures
- variety of shapes
What ways do chefs try to improve the presentation and taste of their food?
- consistency of the food on the plate
- texture
- seasoning
- colour
- accompaniments
- decoration
- garnish
What is a table d’hote or set price menu?
It is a fixed menu, usually consisting of two or three courses with a limited selection of dishes available at each course.
