Menu Planning 1

8/7/2019 Menu Planning 1

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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.

Menu Planning 1

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