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SPECIFIC OBJECTIVES
The student should be ableto understand:
a) The importance of a menu
b) Whats a menu?
c) The 2 kind of menus
d) The page set up
e) The spelling and pleonasms
f) The repetitions in the menu
g) The structuring andcompiling of the menu
h) Composing and drawing ofmenus respecting all therules.
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WHATS THE IMPORTANCE OF A MENU
IN THE GASTRONOMIE?
Whether it is posted at
the entrance of a
restaurant, placed onthe tables, or handed to
guests by the service
staff, a menu is a kind of
visiting card of every
establishment.
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WHATS THE MEANING OFMENU?
The term menu has
two distinct meanings
in French. It is used to
refer to the series of
courses which make
up a meal, and also to
the written menu
itself, which is known
in French as lacarte .
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THERE ARE TWO TYPES OF MENU!
The set menu, also
called in French
table dhte menu -
with a fixed price.
The menu card
which has a choice
of dishes each dish
has its own price.
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PAGE SET UP
Whats a page
set up?
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PAGE SET UP
The page set up is thecorrect presentation of aset menu or an la cartemenu.
The name of theestablishment and ifapplicable its emblem orits logo.
The date The main heading
The main part of themenu
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PAGE SET UP
Name and address: on the top left - no areacode the city should be underlined
Date: on the top right in full - never useabreviations in a date no comma after theday
No commas in a heading of a dish use theprepositions with and and but neverthe same one twice on the same line.
Main heading: Lunch or Dinner theheading Menu only refers if the dishes areserved at lunch and dinner
The main part of the menu: Separate eachcourse with stars or dashes (always inuneven numbers - 3 or 5)
The menu always ends up with the dessert after the dessert no more stars or dashes
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THE SPELLING
The use of capital and
lower case letters
Cheese
The term hors-doeuvre
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THE USE OF CAPITAL AND LOWER CASE (SMALL)
LETTERS
Capital and small
letters are used in
menus mostly as they
are in English: common
nouns (words /names)are written with with a
small letter and proper
nouns (words / names)
take a capital,including fantasy
names which have been
invented for certain
dishes.
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THE SPELLING
Rules to start with capital letter:
1. First letter of the line or dish
2. Proper names of persons
3. Proper names of origine
(countries, regions, cities)
1. Proper names of brands
2. Fantasy names
3. Names of religious festivedays and public holidays
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Dish correct written on two lines in a set menu
Incorrect written on 2 lines:
Loin of veal from the farm roasted with
mushrooms and artichoke bottoms
Loin of veal from the farm
roasted with mushrooms and artichoke bottoms
Corrected written on 2 lines:
Roast loin of veal from the farm
with mushrooms and artichoke bottoms
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Dish correct written on two lines in a set menu
Incorrect written on 2 lines:
Smoked norwegian salmon with
creamed horseradish
Smoked salmon from Norway
With creamed horseradish
Corrected written on 2 lines:
Smoked salmon from Norway
with creamed horseradish
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CHEESE
All cheese are written
with a small letter
except if the origin of the
cheese is mentioned
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HORS-DOEUVRE
The culinary term
hors-doeuvre
is invariable.
Never an (s) at the end-
its never written in
plural.
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REPETITIONS IN ASET MENU
Never repeat:
y Same word
y Same preparation
method
y Same ingredient, etc.
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PLEONASMS
Whats a pleonasm?
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PLEONASMS
A pleonasm is a word or a
phrase that is redundant.
In culinary descriptions,
some words or expressions
have the same meaning andshould not be used
together.
Examples:
-
Clear consomm- Minestrone soup
Other examples in the
Menu Planning guide book!
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CLASSICAL CULINARY TERMS
Examples:
( la) portugaise - in the style of ( la) milanaise ( la) nioise - in the fashion of ( la) vaudoiseothers - in the book
These endings are always in the femininform they are in a way a method ofpreparation and therefore must bewritten with a small letter at all times!
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THE FRAMEWORK OF THE MENU
Whats a framework of the menu?
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THE CORRECT FRAMEWORK OF THE MENU
The menu presents
all the dishes with
their garnishes that
make up the
different courses of a
meal.
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TO HOW MANY PERSONS IS A MENU
ADRESSED TOO?
Remember, a
menu is alwaysaddressed to one
person only.
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EXERCISE 1
(SPELLING. PRESENTATION & STRUCTURING)
Menu
Grilled Scallops with Sweet potatoes,Chorizos and lemon Grass sauce
***Salad of parma ham, Gorgonzola and
Spring Onions***
Sautd Medallions of veal, Morel sauce
Asparagus RagoutGratin Dauphinois
***Lemon Flan,Cinnamon Ice Cream
Passion Fruit Coulis
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Lunch / Dinner
Salad of Parma ham
with gorgonzola and spring onions
***Grilled scallops with sweet potatoes
and chorizo
Lemon grass dressing
***
Sauted medallions of veal with morel sauce
Buttered noodles
Asparagus ragot
***
Panna cotta flan with cinnamon ice-cream
Coulis of passion fruit
Correction -Exercise 1
(Spelling. Presentation & Structuring)
Htel EHL Monday December 8th 2009
Lausanne
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THATS ALL FOLKS
I hope you have enjoyed this lesson andshould you have any other questionsrelated and concerned with Menu Planning do not hesitate to get in touch with me.
It was for me a great pleasure to have youin my class.
Thank you very much for your attentionand applause!
Have a nice day and see you soon in othertheoretical or practical lessons.