Competency 16 Menu Planning Costing and Writing Please turn computers on (and off at the end of class)
Competency 16 Menu PlanningCosting and Writing
Please turn computers on(and off at the end of class)
The formulasConvert to purchasing format
Price in Kg & Recipe in g
Quantity in recipe ÷# in purchasing format
500 / 1000 = 0.5 500 g = 0.5 Kg4500/ 1000 = 4.5 4500 g = 4.5 Kg
The formulasCalculate the item cost
Quantity in recipe XPurchasing price
Qty: 0.5 Kg Price 21.00 $ / Kg
21 X 0.5 = 10.5 Cost 10.50 $
The formulasCalculate the portion cost
Sum of the items costs ÷Yield
10.80+0.66+0.79+0.03+3.49+4.35+3.56+3.83+18.60=46.11
46.11 ÷ 25 = 1.84 $
The formulasCalculate the sales price
Cost ÷target food cost percentage
Food cost 5.00Target % 0.25
5.00 ÷ 25 X 100 (or 5.00 ÷ 0.25)Sales price : $ 20.00
• Accuracy of information– Concordance between kitchen and dining room versions– Pertinence of information (diced brunoise, boiled)– Truthfulness
• Attractive presentation – Symmetry, margins, maximum of 2 fonts
• Use of appropriate terms– Consistency in descriptive or denominational– Correct selection of terms– Absence of abbreviations (veggies)
• Spelling, grammar and capitalization
Menu writing for Dining Room
Menu writing for Dining Room
Accurate and truthful descriptions are required:• Point of origin• Grade or quality• Cooking method• Size or portion• “Fresh”
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Menu Terminology & Accuracy
• “Imported”• “Homemade”• “Organic”• Size or portion• Appearance
Menu writing for Dining Room
Spell check Tabulation Bold and Italics Make codes visible
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Useful functions
Menu writing for Dining Room
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You might need this!
Menu writing for the kitchen
• Soups– Purée soup, 20 p.– Clear soup, 20 p.
• 1st courses– Salad, 15 p.– Charcuterie – Cold, 12 p.– Seafood – Hot, 12 p.– Pasta – Hot, 12 p.
• Main courses– Vegetarian, 10 p.– Seafood, 10 p.– Lean fish, 10 p.– Poultry, 10 p.– Red meat, 12 p.
• Desserts & Cheese– Cheese, 10 p.– Cold entremets, 10 p.– Hot pastry, 12 p.– Cake, 16, p.
Dish (Category or Type + Yield)
Menu writing for the kitchen
– Puree soup: Portion size: 300 ml, 3,5 L white chicken stock, 1.4 kg sunchoke– peeled, 1.4 kg white cauliflower
– Salad: 450 g lamb lettuce, 150 g niçoise lettuce, Washed, drained, torn to bite size
– Red meat: 12 marinated lamb loins, grilled, 120 g each
– Cold entremets: Caramel & Coffee pots de crème recipe, in 10 espresso cups
Main component (Item, portion size, technique)
Menu writing for the kitchen
– Puree soup: walnut oil with paprika in a squeeze bottle (drizzle)
– Salad: Creamy Dressing (300 ml - 20ml portion), 30 cucumber strips, 3 apples (julienned), Spiced mix nuts ( approx 1/2 L)
– Red meat: Red wine thyme reduction (approx 1.5 L) from bain-marie. Seasonal Vegetable Ragout, reheated with veg. stock, butter & fresh herbs (full recipe ÷ 12), Mustard spatzle, 75g/p., sautéed in butter, Beet jus, 250 ml, from bain-marie
Enhancements: Sauces, Accompaniments, Condiments: (Item, portion size, technique)
– Cold entremets: 10 TBSP Crème fraiche, 10 chocolate coffee beans, 10 almond biscotti
Menu writing for the kitchen
– Puree soup: 40 Parsnip chips
– Salad: 225 ml cider vinegar caramel (15 ml portion)
– Red meat: Rosemary Gremolata ( 10 tbsp per portion)
– Cold entremets: 10 physalis, skin twisted, 10 Caramel corkscrews
Garnish: Décor, Herbs, Etc.
Menu writing for the kitchenA second document
• Dish (category or type & yield)
• Main component (Item, portion size, technique)
• Enhancements: Sauces, Accompaniments, Condiments, Etc. (Item, portion size, technique)
• Décor: Garnish, Herb, Etc.