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Chapter 5
Menus, Recipes, and Cost Management
1
Chapter Objectives
1. Explain how the makeup of a menu depends on the type of meal and the institution using it.
2. Describe the differences between static and cycle menus, and between à la carte and table d’hôte menus.
3. List in order of their usual service the various courses that might appear in modern menus.
4. Devise balanced menus that contain an adequate variety of foods and that can be efficiently and economically prepared.
5. Describe the problems and limitations of written recipes and the importance of using judgment when you cook.
6. Discuss the structure and functions of standardized recipes.
7. Use and understand the recipes in this book to practice basic cooking techniques.
8. Measure ingredients and portions. 9. Use metric measurements.
10. Convert recipes to higher or lower yields. 11. Perform yieldcost analysis.
12. Calculate raw food costs.
2
Menu Forms and Functions
Menus must be planned for the clientele Type of Institution
Hotel
Hospitals
Employee food service Catering and banquet Fastfood and takeout Fullservice restaurants
3
Kind of Meal
Breakfast Lunch
Dinner Brunch
4
Types of Menus
Static and cycle menus
À la carte and table d’hôte Market menu
Kids’ menu
5
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