GASTRONOMIC PRINCIPLES IN MENU CONSTRUCTION. TECHNICAL CONSIDERATIONS.

GASTRONOMIC PRINCIPLES IN MENU CONSTRUCTION. TECHNICAL CONSIDERATIONS. In addition to taking account of the factors ,there are also some technical factors that have to be considered. These include; Variation in the colours of food ; This applies to individual courses as well within courses. Variation in the textures; Again between courses and within courses

Avoiding repeating ingredients in different dishes; e.g. avoid combinations like mushroom soup followed with chicken with mushroom sauce. One exception to this is fruit ,where for instance, melon may be served at the start of the meal and strawberries at the end of the meal.

Mixing hot and cold dishes; This not only makes the meal interesting but also helps in terms of preparation and service of dishes

Variation in the cooking processes; Apart from avoiding ,for instance, a meal where all the foods are fried, variations in cooking methods help in the kitchen organization where some foods are cooked in the ovens and others on the range , and some prepared in advance for reheating or service cold.

Planning of a logical menu sequence; Normally based on the classic menu sequence ,this sequence assists in the planning of courses so that they follow logically , in order that they can form a complete and balanced meal. This is clearly important for functions menus where the customer is choosing from a range of courses. The possible choices the customer makes should be able to be constructed into classic sequence ,even though a customer might want to make any other choice they like.

Consideration for ease of eating; This is particularly important if the meal is to be a buffet where people are standing up or resting their plates on their laps , rather than able to sit at a table . Buffet can be; (a) finger buffets , where the customers selects and consume the food with their fingers. (b) fork buffets, where the customer selects food which are then eaten with only a fork . (c) a display buffet from which the guests select their food and then eat at a table;

Consideration of accompanying beverages; Taking account of the accompanying wines and other beverages in order to provide opportunities for harmony and balance between the two.

Consideration of service requirements; This is as much about the technical requirements of serving the food and beverages to the customer as it is about the logistics of service sequence. In considering the service it can be helpful to consider what the customer, as well as the staff , are having to experience . The five basic customer processes can be used to classify all the service methods , but can also be used to indicate the appropriateness of particular methods to what the customer is expected, and willing to undertake during the meal service.

DEVELOPING MENUS. • Developing menus for particular establishments tends to be the outcome of the consideration of a number of factors. • These includes; • The nature of the customer demand being met • Suitability of a particular establishment to a particular area • Competition in the locality • Local food traditions • Access to establishment

The spending power of the customer • Likely volume on demand • Space and equipment in the kitchen and service areas • Production processes to be used • Amount , availability and capability of labour • Availability of supplies and storage capabilities • Local legislative controls (permits)

IINFLUENCES ON MENU DISH CONTENT. • Food trends , fads and fashions • The relationship between health and eating • Special diets • Cultural and religious influences • Vegetarianism

Modern Classical Menu sequence

From the various origins and sources , a modern menu sequence can be constructed and is given in Table Underneath. The version of the sequence, or something very close to it , is used when European menus are compiled . However a number of courses are often grouped together.

At its most simple this might comprise ; Starters - courses 1 to 4

Main courses – courses 5, 6 and 8 to 12 5. Fish (poisson) 6. Entree 8. Releve’ 9. Roast (roti ) 10. Vegetables (Legumes) 11. Salads (salade) 12. Cold buffet ( buffet froid)

Afters – courses 13 to 16 13. Cheese (fromage) 14. Sweets (entremets) 15. Savoury 16. Fruit (dessert)

CLASSES OF MENU. Although the contents of menus has been changing , menus can still be seen as being divided into two main classes , traditionally called ; A LA CARTE ( FROM THE CARD) TABLE D’ HOTE ( TABLE OF THE HOST)

The key difference between these two is that the a la carte menu has dishes separately priced, whereas the table d ‘hote menu has an inclusive price either for the whole meal of for a specified number of courses , for example any two or any four courses . There are however ,usually choices within each course.

SIMPLE CATEGORIZATION OF THE CUSTOMER PROCESSES IN FOOD AND BEVERAGE TABLE.

GASTRONOMIC PRINCIPLES IN MENU CONSTRUCTION. TECHNICAL CONSIDERATIONS.