Competency 16 Menu PlanningEvaluation Criteria Review

Please turn computers on

(and off at the end of class)

Composing the menu

• Consideration of the specific needs of the establishment – 5 pts

• Choose a scenario

• Describe how your menu takes into consideration the type of establishment

• Describe how your menu takes into consideration the clientele of the establishment

• Explain what your menu’s style is

Answer the context questions

• Describe your clientele, and what type of cuisine they have an appetite for?

• In the choosing of your dishes you have created a certain style of menu, as a result of the pairings chosen? Example: you have created an “Italian style” menu, or a contemporary Quebec menu? Please explain what your menu’s style is.

• Describe why your menu is balanced, in both flavors, and selection of the main ingredient(s) choices?

Composing the menu• Appropriate selection of dishes – 10 pts

• Build structure first, choose main components, then enhancements, then garnishes

• Vary treatment

– Cooking techniques

– Cuts

• Verify your instructions (mandatory ingredients, season, number of courses & dishes, etc.)

What is a starch exactly?

Vegetables, fruits, cereals and grains that can be turned into flours

• Potato

• Rice

• Manioc, Cassava

• Corn

• Wheat

• Quinoa

Foods made of flour

• Polenta

• Pasta

• Couscous

• Bread

Composing the menu

• Observance of the rules of composition– 10 pts

• Variety:

– avoid ingredient, cuts and cooking techniques repetitions

– 5 C of desserts (chocolate, coffee, caramel, citrus, cheese)

– Sensory properties (colours, shapes, textures, temperatures)

• Balance: respect theme and chosen style

• Pertinence of enhancements and garnishes

Composing the menu

• Observance of balanced nutrition – 5 pts

• Will be specified or implied in your instructions

• Protein-Carbohydrate-Fat ratio

• Caloric intake

• « Healthy » dishes

– Low fat

– Low salt

– Low carbs

– High fiber

Composing the menu

• Optimal use of ingredients – 5 pts

• Use seasonal vegetables and fruits (specified)

• Avoid perceptible repetitions

• Creative garnishing

– Parsley can be chopped, cut to chiffonade, fried, used ad full leaves, used as full sprigs, etc.

– Celery leaves can be used to decorate

Composing the menu

• Quality of kitchen version of menu – 0 pts

• Include enough information to express the selected dishes

• Cuts, cooking technique, quantity

• Include main component, enhancements & garnishes

Writing the menu

• Observance of the rules of menu writing – 15 pts

• Correct orthography

• Correct grammar

• Correct capitalization

• Foreign words in italics

Writing the menu

• Meaningful descriptions of dishes – 10 pts

• Consistency in writing style (descriptive, denominative, flowery, formal, lyrical, humoristic, etc.)

• Consistency in level of detail

• Presence of information pertinent to client’s selection

• Correspondence with kitchen copy of menu

• Truthful descriptions

Writing the menu

• Use of appropriate culinary terms – 5 pts

• Correct use of appellations

• Correct use of technical terms

• Correct level of language

Writing the menu

• Attractive presentation of the menu – 5 pts

• Balanced page presentation

• Sufficient margins

• Regular line spacing

• Not more than 2 fonts

• Easy to read under dimmed lights (13 points)

Resources

• Software grammar and spell check

• Gisslen textbook

• Dictionary

• Your favourite recipe book

• Calculator

Costing the menu

• Calculation of the food cost – 15 pts

• Calculate the cost of an appetizer

– Based on standardized recipe & price list

– Fill table and add up total

• Calculate the cost of a main course

– Based on standardized recipe & price list

– Fill table and add up total

• Calculate the cost of one portion a menu

– Based on provided recipes costs & yields

– Add costs and divide by yield

Costing the menu

• Calculation of the sales price – 15 pts

• Calculate the sales price of a menu

– Based on provided food cost and food cost percentage

• Calculate the sales price of a menu

– Based on provided food cost and food cost ratio

• Calculate the cost of one portion a main course

– Based on provided components costs & yields

Math tips

• Convert format or price– Your choice

• Be meticulous, redo your operations– Costing ingredient

– Adding up cost

• Round up– Only final cost or price

– Always to the closest cent above

• Keep zeros