Summary: Fundamentals Of Menu Planning | 9780471369479 | Paul J McVety, et al
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Read the summary and the most important questions on Fundamentals of Menu Planning | 9780471369479 | Paul J. McVety; Bradley J. Ware; Claudette Lévesque Ware
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1 Institutional, Industrial and Comercial Menus
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Ø Age group is important for:
Type of cuisine
Price level
Portion sizes
Nutritional requirements
Style of atmosphere
Lighting level
Accessibility
Type of music
Lettering and style of the menu
Entertainment
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4 Menu styles
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A la carte
all items individually priced -
Semi- a la carte
appetizers, soups and desserts are priced separately
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Prix Fixe Menu
Complete meal at a set price
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5 Yield Test
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Specifications of food items quality
weight / texture / color / shape / size / odor / packaging / temperature / yield grade -
Two yield tests
1 - controlled enviroment (forecast)2 - non controlled enviroment (spot check) -
Fresh food yield test what to keep in mind
- loss of weight because of storage- trimming / deboning- cleaning vegetables- shrinkage during cooking time- portioning -
7 Recipe Costing
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How much do you need to buy taking the waste into consideration formula
How much do you need to buy = AP = As purchasedEP = Edible portionAP = EP x 100-------100% - W%Ex.you will need 4 kilo of salmon filet the skin which you will have to remove is 10%formula:4 x 100 = 400 / 100% - 10% = 90%400 / 90% = 4,44you will need to buy AP 4,4 kilo -
9 basic rules of menu planning
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Where does the word menu originate
Minor / minutus - latin for menudetails of a performance -
Where does the word recipe originate
recepta - latin origin meaning taken or choose - as in prescription prepared by a doctor
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