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FOOD PRODUCTION

FOOD PRODUCTION. MENU. ORIGIN:. Duke of Brunswick (1541). List of dishes served or made available to be served at a meal. Definition:. a) Table d’hote b) A’la Carte. Types:. Types Of Menu.

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FOOD PRODUCTION

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  1. FOOD PRODUCTION

  2. MENU ORIGIN: Dukeof Brunswick (1541) List of dishes served or made available to be served at a meal. Definition: a) Table d’hote b) A’la Carte Types:

  3. Types Of Menu • Table d’hote: Literal meaning is “Table of the host”. This is a fixed menu served at a fixed price. • A’la Carte:Literal meaning is “From the card”. Dishes are priced separately and the Guest can make his/her own choice.

  4. FUNCTIONS OF MENU 1.Menu is a list of F & B items made available to the Guests. 2. It is a tool for the Kitchen to do all the mise-en-place for its production. 3. It gives a variety to choose dishes. 4. It sometime gives the description of each dishes in brief so that the Guest knows about the contents of the dish. 5. It is a record for cost control purpose and also to regulate the portion size.

  5. DIFFERENCES A’la Carte Table D’hote • Food is kept insemi-prepared form. Food is kept in fully prepared form • Waiting time is less. • Waiting time is more. • Portions served are small. • Portions served are large. • Food items are individually priced and served. Menu is collectively priced. • Very less or no choice. • The menu is elaborate. • Silver is laid according to the dishes ordered. • Silver for the whole menu is laid in advance

  6. Factors affecting Menu Planning • Type of Guest / Customer • Type of establishment • Location • Kind of Occasion • Meal time (Breakfast, Lunch, Dinner, Tea etc.) • Availability of raw material. • Availability of space and equipments. • manpower available for production and service.

  7. Factors affecting Menu Planning • Climatic conditions • Religious ceremonies and sentiments. • Age group. • Spending power of the Guest / Customer.

  8. Principles of Menu Planning • Repetition of Ingredients should not be there. • Repetition of colour should be avoided. • Repetition of words should be avoided. • Texture of the dishes within the Menu should be changed. • Always use correct garnishes. • Menu should be balanced.

  9. Principles of Menu Planning • Menu Language: • Menu should be printed in one language only. • Language used should be correct. • If the menu is in French or some other foreign language, use English translations • Spelling mistakes should not be there. • Veg / Non-Veg. Items should be separate and spicy items should be marked.

  10. MENU SEQUENCE • Hors d’oeuvres (Appetizers/Starter) • Potage (Soup/Starter) • Oeufs (Egg) • Farineaux (Rice & Pasta) • Poisson (Fish/Starter) • Entrée (First Meat course) • Sorbet (Flavoured Ice) Rest course • Reléve (Main Meat course) • Rôti (Roast)

  11. MENU SEQUENCE • Legumes (Vegetables) • Salades (Salad) • Buffet froid (Cold buffet) • Entremets (Sweets) • Savoureaux (Savoury) • Fromage (Cheese) • Dessert (Fruit & Nuts) • Beverages (Tea / Coffee)

  12. Examples for Diff. Courses of F.C.M. • Russian Salad, Egg Mayonnaise, Caviar, Smoked Salmon, Canapes, Prawn Cocktail. • Consommes, Minestrone, Cabbage Chowder, Mulligatwany, Hot & Sour. • Oeufs Florentine, Oeufs Farcis, Oeufs Coccote. • Spaghetti Napolitaine, Canneloni, Ravioli, Fettucinni, Macaroni. • Poisson grille tartare, Poisson Duglere, Poisson Colbert, Poisson Meuniere.

  13. Poulet saute chasseur, Supreme de Vollaile, Steak diane. • Flavoured ice with Champagne, Cigars, Russian Cigarettes. • Gigot d’agneau rôti, Cuissot de porc rôti. • Chicken , Duck, Turkey with sauce or gravy • Choufleur mornay, Puree de pommes, Epinard a’la crème. • Vert, Francaise • Jambon, Galantine de volaille, Poulet Roti • Souffles, crêpes, Coupes. • Welsh rarebit, Canape diane

  14. 15. Cheddar, Edam, Brie, Gorgonzola. 16. Fresh fruits and Nuts 17. Tea, Coffee

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