Ch. 4 - Kitchen Essentials and Basic Food Preparation

MENUS, RECIPES, AND
COST MANAGEMENT
CHAPTER 4
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
MENU, RECIPES, AND
COST MANAGEMENT
THE MENU
• A list of dishes served
or available to be
served at a meal.
• It is an important
management tool.
• The menu is the
single most important
document in the
business.
MENU, RECIPES, AND
COST MANAGEMENT
RECIPES
• Are the building blocks of the menu.
• Are an important management tool.
• Indicate ingredients to be purchased and stored.
• Give measuring and preparation instructions to
the kitchen staff.
MENU FORMS AND
FUNCTIONS
• Menus must be planned for
the clientele.
• The kind of clientele the
business serves influences
the form the menu takes.
• Each kind of operation has a
different menu because each
serves the needs of a
different clientele.
MENU FORMS AND
FUNCTIONS
THE CLIENTELE
Types of Institutions:
•Hotel
•Hospitals
•Employee food service
•Catering and banquet
•Fast-food and take-out
•Full-service restaurants
MENU FORMS AND
FUNCTIONS
THE CLIENTELE
Customer Preferences
•Facilities must produce food that is appealing to their
customers.
•Tastes vary by region, by neighborhood, by age group,
and by social and ethnic background.
•Prices must be kept in line with the customers’ ability and
willingness to pay.
MENU FORMS AND
FUNCTIONS
KIND OF MEAL
• Breakfast
– Breakfast menus are fairly standard within any one
country.
• Lunch
– Menu planning factors are speed, simplicity, and variety.
• Dinner
– This is usually the main meal.
– Dinner is eaten in a more leisurely fashion.
– Dinner menus offer more selections and more courses.
MENU FORMS AND
FUNCTIONS
TYPES OF MENUS
Static and Cycle Menus

•Static menu is one that offers the same dishes every day.
•Cycle menu is one that changes every day for a certain
period.
– After this period, the daily menus repeat in the same
order.
MENU FORMS AND
FUNCTIONS
Types of Menus (cont’d)
Á la carte & Table d’Hôte

•Á la carte menu is one in which individual items are
listed separately, each with its own price.
•Table d’ Hôte menu is one in which a selection of
complete meals are offered at set prices.
•Prix fixe means “fixed price”menu. Similar to table
d’hôte; on a pure prix fixe menu, only one price is given.
MENU FORMS AND
FUNCTIONS
Types of Menus (cont’d)
Tasting Menu
•Also known by its French name, menu dégustation.
•Offered in addition to the regular menu.
•Gives patrons a chance to try a larger number of the chef’s
creations.
BUILDING THE MENU
THE CLASSICAL MENU
Classical menu in the early twentieth century:

• Cold hors d’oeuvres • Cold entrée
• Soup • Sorbet
• Hot hors d’oeuvres • Roast
• Fish • Vegetable
• Main course • Sweet
• Hot entrée • Dessert
BUILDING THE MENU
THE MODERN MENU: COURSES AND
ARRANGEMENT
• First courses • Main dish
– Appetizer – Meat, poultry, fish
– Soup – Vegetable
– Fish (sometimes accompaniment
included in more • Dessert dishes
formal dinners) – Salad
– Salad (may be served – Fruit and cheese
before or after main – Sweets
course)
BUILDING THE MENU
VARIETY AND BALANCE
• Flavor
– Do not repeat foods with the same or similar tastes.
• Texture
– Refers to the softness or firmness of foods and their
feel in the mouth.
– Do not repeat foods with the same or similar texture.
BUILDING THE MENU
VARIETY AND BALANCE (CONT’D)
• Appearance
– Serve foods with a variety of colors and shapes.
• Nutrients
– Menus should provide enough nutritional variety to
allow customers to select nutritionally balanced
meals.
BUILDING THE MENU
VARIETY AND BALANCE (CONT’D)
• Cooking Methods
– They play an important role in determining the flavors,
textures, and appearance of food.
– It is a good idea to offer a variety of roasted, braised,
grilled, sautéed, and simmered foods.
BUILDING THE MENU
KITCHEN CAPABILITIES AND AVAILABILITY OF
FOODS
• Equipment Limitations
– Know the capacities of your equipment and plan
menus accordingly.
– Spread the workload evenly among your equipment.
• Personnel Limitations
– Spread the workload evenly among the workers.
– Spread the workload throughout the day.
– Offer items the cooks are able to prepare.
BUILDING THE MENU
KITCHEN CAPABILITIES AND AVAILABILITY OF
FOODS (cont’d)
• Availability of Ingredients
– Use foods in season.
– Use locally available foods.
BUILDING THE MENU
MENU TERMINOLOGY AND ACCURACY
Accurate and truthful descriptions are required:
• Point of origin • “Imported”
• Grade or quality • “Homemade”
• Cooking method • “Organic”
• Size or portion • Size or portion
• “Fresh” • Appearance
THE WRITTEN RECIPE
USES AND LIMITATIONS OF RECIPES
• Recipe: a set of instructions for producing a certain dish.

• Written recipes have many limitations.
• There are several reasons for this:
– Food products are not uniform.
– Kitchens have different equipment.
– It is impossible to give exact instructions for many
processes.
THE WRITTEN RECIPE
STANDARDIZED RECIPES
• Standardized recipe: a set of instructions describing the

way a particular establishment prepares a particular
dish.
– It is a customized recipe developed by an operation
for the use of its own cooks, using its own equipment,
to be served to its own patrons.
THE WRITTEN RECIPE
STANDARDIZED RECIPES (cont’d)
Structure of Recipe
• Name of the recipe dish
• Yield, including total yield, • Preparation and cooking
number of portions, and temperatures and times
portion size • Directions for portioning,
• Ingredients and exact plating, and garnishing
amounts, listed in order of • Food safety instructions
use • Directions for breaking down
• Directions for preparing or the station, cleaning up, and
fabricating ingredients storing leftovers
• Expected trim yields
• Equipment needed
• Directions for preparing

Copyright © 2014 Johnthe
Wiley and Sons, Inc. All rights reserved.
THE WRITTEN RECIPE
STANDARDIZED RECIPES (cont’d)
• Function
– Controls quality.
– Controls quantity.
– Is a key tool in controlling costs.
THE WRITTEN RECIPE
COOKING WITH JUDGMENT
When cooking with judgment, determine the following

points:
•What are the basic cooking methods?
•What are the characteristics of the ingredients?
•What are the functions of the ingredients?
•What are the cooking times?
MEASUREMENT
INGREDIENT MEASUREMENT
• Weight: Measures how heavy an item is.

– AP weight is the weight of the item as purchased,
before any trimming is done.
– EP weight is the weight after all inedible or
nonservable parts are trimmed off.
• Volume: Measures how much space an item fills.
– Volume measures are used for liquids.
MEASUREMENT
PORTION CONTROL
• Portion control: The measurement of portions to

ensure the correct amount of an item is served.
• The following techniques are used:
– Count
– Weight
– Volume
– Even division
– Standard fill
MEASUREMENT
METRIC SYSTEM
Basic Units Divisions of metric units

• The gram is the basic unit are expressed by prefixes
of weight. • Kilo: 1,000
• The liter is the basic unit • Deci: 1 ⁄ 10
of volume. • Centi: 1 ⁄ 100
• The meter is the basic • Milli: 1 ⁄ 1000
unit of length.
• The degree Celsius is the
basic unit of temperature.
CONVERTING RECIPES
KEY POINTS
• Yield: a specific quantity of a food produced by a recipe

• Converting the recipe: to change the yield of a recipe
• Conversion factor = New yield ÷ Old yield
• New quantity = Old quantity × Conversion factor
FOOD COST
CALCULATIONS
FOOD COST PERCENTAGES
Food cost percentage:

The raw food cost or portion cost divided by the menu
price.
Food cost percentage = Food cost ÷ Menu price
To determine what the menu price is at a certain food cost

percentage:
Menu price = Food cost ÷ Food cost percentage
CONTROLLING FOOD COSTS
KEY POINTS
• Menu Planning
– Utilize ingredients efficiently by following guidelines
for total utilization of foods.
• Purchasing
– Accurate forecasting of future business, based on
careful study of past business, is key to managing
inventory and establishing par stock.
• Receiving
– Pay careful attention to receiving procedures.
CONTROLLING FOOD COSTS
KEY POINTS
• Storing
– Proper storage is essential to avoid spoilage and loss
of food items.
• Measuring and other Cooking Procedures
– All cooking procedures, including measuring, combine
to help control food costs.
• Serving
– Serving staff must be trained in serving techniques
and in portion control for those items they are
responsible for plating.

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MENUS, RECIPES, AND

Static and Cycle Menus

Á la carte & Table d’Hôte

Classical menu in the early twentieth century:

• Recipe: a set of instructions for producing a certain dish.

• Standardized recipe: a set of instructions describing the

• Directions for preparing

When cooking with judgment, determine the following

• Weight: Measures how heavy an item is.

• Portion control: The measurement of portions to

Basic Units Divisions of metric units

• Yield: a specific quantity of a food produced by a recipe

Food cost percentage:

To determine what the menu price is at a certain food cost

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