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Menus, Recipes and Menus, Recipes and Menus, Recipes and Menus, Recipes and Recipe CalculationsRecipe CalculationsRecipe CalculationsRecipe Calculations

รายการอาหาร ตํารับอาหาร และการคํานวณตํารับอาหาร

อาจารยปวิธ ตันสกุลสาขาวิชาการจัดการการทองเที่ยวและการบริการสํานักวชิาการจัดการ มหาวิทยาลัยวลัยลกัษณโทร. 2248 email: tpavit@wu.ac.th

Chapter Chapter Chapter Chapter 2222

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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe• Menus are used in the dining room to give both wait staff and guests important information about what the establishment offers.

• Recipes give detailed instructions to aid kitchen staff to produce menu items.

• Carefully designed menus and recipes can help chef in kitchen operation and control costs

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MENU VS REECIPEMENU VS REECIPEMENU VS REECIPEMENU VS REECIPE• Kitchen (Food Production)

• Restaurant (Food Service)

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OutlineOutlineOutlineOutline

1. Menu forms and Functions

2. Building the menu3. The written recipe4. The measurement5. Recipe calculations

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MENU FORMS AND MENU FORMS AND MENU FORMS AND MENU FORMS AND FUNCTIONSFUNCTIONSFUNCTIONSFUNCTIONS

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1. The Clientele : 1. The Clientele : 1. The Clientele : 1. The Clientele : Type of InstitutionType of InstitutionType of InstitutionType of InstitutionType of Institution• Each kind of operation has a different menu because

each serves the needs of different clientele.1. Hotel 2. Hospitals3. Schools4. Employee food services5. Fast-food and

Take-out Quick Service Ops.6. Full-service restaurant

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1. The Clientele :1. The Clientele :1. The Clientele :1. The Clientele : Type of Institution1.1.1.1. Hotel Hotel Hotel Hotel – Provide a variety of services for their guests from

budget-minded to businesspeople2.2.2.2. HospitalsHospitalsHospitalsHospitals – must satisfy the dietary needs of patients3.3.3.3. Schools Schools Schools Schools – must consider the ages of the students and their

tastes plus nutrition needs4.4.4.4. Employee food servicesEmployee food servicesEmployee food servicesEmployee food services – need menus that offer substantial but

quickly served5.5.5.5. FastFastFastFast----food and Takefood and Takefood and Takefood and Take----out Quick Service Ops.out Quick Service Ops.out Quick Service Ops.out Quick Service Ops. – required limited

menus featuring inexpensive, easily prepared, easily served6.6.6.6. FullFullFullFull----service restaurantservice restaurantservice restaurantservice restaurant – range from simple to expensive elegant

and menu must be planned according to the customers’ needs

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1. The Clientele :1. The Clientele :1. The Clientele :1. The Clientele : Customer Preferences• Most of the foodservice must produce food that is

appealing to their customers and in sufficient variety to keep them form getting bored.

• People are becoming more and more interested in trying unfamiliar foods, especially ethnic foods.

• Nevertheless, tastes vary by region, neighborhood, age group, and social and ethnic background.

• Price must be kept in line with the customers’ability and willingness to pay

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2. Kind of Meal2. Kind of Meal2. Kind of Meal2. Kind of Meal1. Breakfast

• Breakfast menu are fairly standard within one country, a restaurant has to offer the usual selection of fruits, juices, eggs, cereal, breads, pancakes, waffles, meats, and regional specialties.

• Breakfast menus must feature foods that can be prepared quickly and can be eaten in a hurry.

2. Lunch• Speed + Simplicity + Variety

3. Dinner• Main meal and is eaten in a more leisurely fashion

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3.3.3.3. Type of : Type of : Type of : Type of : MenusMenusMenusMenus Static and Cycle MenusStatic and Cycle MenusStatic and Cycle MenusStatic and Cycle Menus

Static and Cycle MenusStatic and Cycle MenusStatic and Cycle MenusStatic and Cycle Menus� Static MenuStatic MenuStatic MenuStatic Menu is one that offers the same dishes everyday. These menus are used in restaurant where the clientele changeschangeschangeschanges daily or the menu offer sufficient variety.

� Cycle MenuCycle MenuCycle MenuCycle Menu is one that changes everyday for a certain period; after this period the daily menus repeat in the same order. This kind of menu is used in such operations as schools and hospitals

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3.3.3.3. Type of : Type of : Type of : Type of : À la carte & Table d'hôte

À la carte & Table d'hôte� À la carte is one which each individual items is listed separately, with its own priceown priceown priceown price. The customer makes selections from the various courses and side dish make up a meal.

� Table d'hôte meant a fixed menu with no choices. The menu that offers a selection of complete meals at SET PRICESET PRICESET PRICESET PRICE

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Sample TABLE D’HÔTE Menu

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BUILDING THE MENUBUILDING THE MENUBUILDING THE MENUBUILDING THE MENU

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Building the menuBuilding the menuBuilding the menuBuilding the menu• A course is a food or group of foods served at one time or intended to be eaten at the same time.

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1. The1. The1. The1. The Classic MenuClassic MenuClassic MenuClassic Menu1. Cold hos d’oeuvre2. Soup3. Hot hos d’oeuvre4. Fish5. Main Course6. Hot Entrée7. Cold Entrée8. Sorbet9. Roast10. Vegetable11. Sweet12. Dessert

• Small, savory appetizers• Clear soup, thick soup• Small, hot appetizers• Any seafood items• A large cut of roast meat with vegetable• Individual portion of meat or poultry• Cold meat, poultry, fish• A light ice to refresh the appetite• Usually poultry plus salad• A special vegetable preparation• Dessert – cake, tart, pudding, soufflés• Fruits and cheese, small cookies

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2. Modern Menus 2. Modern Menus 2. Modern Menus 2. Modern Menus • First Course

• Main dish

• Dessert dishes

1. Appetizer2. Soup3. (Fish)4. Salad5. Meat, Poultry, or Fish6. Vegetable accompaniment7. Salad8. Fruit and Cheeses9. Sweet

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3. Variety and Balance3. Variety and Balance3. Variety and Balance3. Variety and Balance• Balancing the menu means providing enough variety and contrast for the meal to hold interests from first course to the last.

• To balance a menu, you must develop a feeling for which goods complement each other or provide pleasing contrast.

• The following factors must be considered in balancing a menu

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3. Variety and Balance3. Variety and Balance3. Variety and Balance3. Variety and Balance1. Flavors

• Don’t repeat food with the same or similar tastes. This applies to any predominant flavor, whether of the main ingredient, of the spices, sauce, and so on

2. Textures• Refers to the softness or fitness of foods , their feel in the mouth,

whether or not they are served with sauces, and so on. Example. Serve clear soup if main course served with cream sauce.

3. Appearance• Served food with a variety of color and shapes.

4. Nutrients• important of nutritionally balanced menu in case of menus for hospital

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4. Menu Terminology and Accuracy4. Menu Terminology and Accuracy4. Menu Terminology and Accuracy4. Menu Terminology and Accuracy1. Point of Origin2. Grade or Quality3. Cooking method4. Fresh5. Imported6. Homemade7. Organic8. Size or Portion

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THE WRITTEN RECIPETHE WRITTEN RECIPETHE WRITTEN RECIPETHE WRITTEN RECIPE

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RecipeRecipeRecipeRecipe• Is a set of instructions for producing a certain dish.

• In order to duplicate a desired preparation, it is necessary to have a precise record of the ingredients, their amount, and the way in which they are combined and cooked.

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1. Standardized Recipes1. Standardized Recipes1. Standardized Recipes1. Standardized Recipes• A Standardized recipe is a set of instruction describing the way a particular establishment prepares a particular dish.

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1. Standardized Recipes1. Standardized Recipes1. Standardized Recipes1. Standardized RecipesThe structure of Standardized Recipe

1. Name of the recipe2. Yield, Total Yield, Number of Portion, Portion Size3. Ingredients and exact amount, listed in order to use4. Equipment needed, measuring equipment, pan sizes,

portioning equipment5. Directions for preparing the dish6. Preparation and cooking times7. Directions for breaking down station, cleaning up,

and storing leftovers

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2. Cooking with Judgment2. Cooking with Judgment2. Cooking with Judgment2. Cooking with Judgment

1. What are the basic cooking methods?

2. What are the characteristics of the ingredient?

3. What are the functions of the ingredients?

4. What are the cooking times?

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THE MEASUREMENTTHE MEASUREMENTTHE MEASUREMENTTHE MEASUREMENT

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MeasurementMeasurementMeasurementMeasurement• Careful measurement is one of the most important

parts of food production.• It is important for consistent quality each time a

recipe is prepared and served• There are two important kinds of measurement in

the kitchen

1. Ingredient measurement2. Portion measurement

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1. Ingredient 1. Ingredient 1. Ingredient 1. Ingredient MeasumentMeasumentMeasumentMeasument1.1.1.1. Weight (Scale)Weight (Scale)Weight (Scale)Weight (Scale)

• AP weight – As Purchased Weight• EP weight – Edible Portion Weight

2.2.2.2. VolumeVolumeVolumeVolume• Use to measure for liquids

3.3.3.3. CountCountCountCount• Measuring ingredients by count when units

are fairly standard sizes eg. Eggs

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AP & EPAP & EPAP & EPAP & EP• If recipe call for ““““50 50 50 50 gramsgramsgramsgrams”””” of Onionof Onionof Onionof Onion and the first instruction is “peel and wash” then you know that APAPAPAP is called

• If recipe call for “50 grams” of Peeled, Diced Onion then you know thatEPEPEPEP is called

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2. Portion Measurement 2. Portion Measurement 2. Portion Measurement 2. Portion Measurement • Portion control is the measurement of portions to ensure that the correct amount of an items is served.

1. Count2. Weight3. Volume4. Division5. Standard fill

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Basic UnitsBasic UnitsBasic UnitsBasic Units

• The gramgramgramgram is the basic unit of weight

• The literliterliterliter is basic unit of volume

• The degree Celsiusdegree Celsiusdegree Celsiusdegree Celsius is the basic unit of temparature

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Measurement Conversion Measurement Conversion Measurement Conversion Measurement Conversion

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Measurement ConversionMeasurement ConversionMeasurement ConversionMeasurement Conversion

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Spoon MeasuresSpoon MeasuresSpoon MeasuresSpoon MeasuresFor liquid measuresFor liquid measuresFor liquid measuresFor liquid measures::::

15 drops = 1 millilitre ( ml )1 teaspoon = about 5 millilitre ( ml )

= 5 grams ( g )2 teaspoons = 1 dessertspoon3 teaspoons = 1 tablespoon5 tablespoons = half a cup or half a wineglass = 3 fl.oz (uk)

= 85 millilitres (ml.)10 tablespoons = 1 cup or 1 wineglass

= 6 fluid oz. (uk)

= 170 millilitres (ml.)

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Recipe CalculationsRecipe CalculationsRecipe CalculationsRecipe Calculations

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1. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields

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Convert Convert Convert Convert Four 8 oz. to Forty 6 oz. portion

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Using a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe Yields

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Using a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe Yields

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Using a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe YieldsUsing a Recipe Conversion Factors (RCF) to Convert Recipe Yields

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2. 2. 2. 2. Calculating the Yield of Fresh Fruits and Calculating the Yield of Fresh Fruits and Calculating the Yield of Fresh Fruits and Calculating the Yield of Fresh Fruits and Vegetables and Determining Yield PercentVegetables and Determining Yield PercentVegetables and Determining Yield PercentVegetables and Determining Yield Percent

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3. 3. 3. 3. Calculating the AsCalculating the AsCalculating the AsCalculating the As----Purchased Quantity (APQ) Purchased Quantity (APQ) Purchased Quantity (APQ) Purchased Quantity (APQ) Using Yield PercentUsing Yield PercentUsing Yield PercentUsing Yield Percent

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4. 4. 4. 4. Calculating Edible Portion Quantity (EPQ) Calculating Edible Portion Quantity (EPQ) Calculating Edible Portion Quantity (EPQ) Calculating Edible Portion Quantity (EPQ) Using Yield PercentUsing Yield PercentUsing Yield PercentUsing Yield Percent

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5. Calculating Edible Portion Cost5. Calculating Edible Portion Cost5. Calculating Edible Portion Cost5. Calculating Edible Portion Cost

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6. Portion Costs6. Portion Costs6. Portion Costs6. Portion Costs

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Q&AQ&AQ&AQ&A