Topic 5: Menu, Recipe Engineering, and Cost Control – Summary
File: Topic 5. PPT Handouts Menu, Recipe Engineering and Cost Control.pdf
Key Points:
1. Menu Forms and Functions:
- Purpose: A menu is a list of dishes served or available, serving as a crucial
management tool for food service businesses.
- Types of Menus:
- Static Menu: Dishes remain unchanged daily, common in restaurants.
- Cycle Menu: Dishes change daily over a specific duration, used in schools
and hospitals.
- À la Carte (read as Alacart): Each dish is listed individually with its price.
- Semi-à la Carte: Appetizers and desserts are priced individually, while
entrées are set-priced meals.
- Table d’Hôte: Complete meals from appetizers to desserts are offered at a
set price.
- Prix Fixe: Complete meals with choices within each course are offered at a
set price.
- Tasting Menus: A special prix fixe menu showcasing a variety of the chef’s
creations.
- Meal-Based Menus: Menus specific to breakfast, lunch, or dinner.
- Ethnic Menus: Feature dishes from a specific country or region.
- Factors to Consider:
- Clientele: The type of customer influences menu design.
- Customer Preferences: Menus should cater to diverse tastes and
preferences.
- Prices: Prices should align with customer capacity and willingness to pay.
2. Building the Menu:
- Course Structure: Menus are typically arranged in courses, with each
course served sequentially.
- Variety and Balance: Menus should offer a balance of flavors, textures,
appearances, and nutritional value.
- Kitchen Capabilities: Menus must consider equipment limitations,
personnel availability, and food availability.
- Menu Terminology and Accuracy: Menu descriptions should be accurate
and truthful, avoiding misleading terms.
3. The Written Recipe:
- Importance: Recipes are the building blocks of the menu, providing
detailed instructions for preparing dishes.
- Standard Recipe: A standardized recipe is a customized recipe developed
for a specific operation, ensuring consistency and control.
- Recipe Structure: Standard recipes include the name, yield, portion size,
ingredient quantities, preparation procedures, cooking temperatures, and
cooking time.
- Cooking with Judgement: While recipes provide guidance, cooks must use
their knowledge and judgement to adjust to specific circumstances.
4. Measurements:
- Weight: The most accurate method of measuring, especially for solid
ingredients.
- Volume: Used for liquids and sometimes dry ingredients when speed is
prioritized.
- Count: Used for ingredients that come in standard sizes or when portions
are determined by numbers of units.
- Portion Control: Precise portion control is crucial for consistency and cost
management.
5. Converting Recipes:
- Yield: The number of servings a recipe produces.
- Conversion Factor: A number used to increase or decrease ingredient
quantities when converting a recipe to a different yield.
- Procedure: To convert a recipe, calculate the conversion factor and multiply
each ingredient quantity by that factor.
6. Food Cost Calculation:
- Purpose: Determines the cost of ingredients used to prepare a dish, aiding
in menu pricing, expense control, and profitability.
- Portion Cost: The total cost of ingredients divided by the number of
portions served.
- Food Cost Percentage: The raw food cost divided by the menu price.
- Controlling Food Cost: Techniques include menu planning, purchasing,
receiving, storing, measuring, and portion control.
