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    ch07 Menu

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    alexamaglayagabriel

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    © All Rights Reserved
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    ch07 Menu

    Uploaded by

    alexamaglayagabriel
    5 views21 pages

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    ch07-menu

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    © © All Rights Reserved

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    Copyright:

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    Download as pptx, pdf, or txt
    5 views21 pages

    ch07 Menu

    Uploaded by

    alexamaglayagabriel

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 21

    MENU & MISE EN

    PLACE
    TYPES, PATTERN, TYPES OF MEAL, RECIPE
    2 Menu Forms and Functions
    The Menu Recipes
     A list of dishes served or  Building blocks of the menu.
    available to be served at  Important management tool.
    a meal.
     Indicates ingredients to be
     The menu is the single
    purchased and stored.
    most important document
     Give measuring and
    in the business.
    preparation instructions to
    the kitchen staff.
    TYPES OF MEALS
     BREAKFAST
     AM SNACK
     LUNCH
     PM SNACK / TEA
     MERIENDA SENA
     DINNER
     COCKTAILS
     MID-NIGHT SNACK
    4 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.
    Types of Menus
    5
     Á la carte menu is one in which each
    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.
    • On a pure prix fixe menu, only one price is
    given.
    6
    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
    7 Building the Menu The Modern Menu

    Modern Menus: Courses and Arrangements


    • First courses
    • Appetizer
    • Soup
    • Fish (sometimes included in more formal dinners)
    • Salad (may be served before or after main course)
    • Main dish
    • Meat, poultry, fish
    • Vegetable accompaniment
    • Dessert dishes
    • Salad
    • Fruit and cheese
    • Sweets
    8
    Mise En Place
     Chefs take pride in the thoroughness and quality of
    their advance preparation or Mise en Place.
     Mise en Place : French term, meaning “everything
    put in place.”
    Planning & Organizing Production
    9
    Pre-preparation is necessary! You must:
    • Assemble your tools
    • Assemble your ingredients
    • Wash, trim, cut, prepare, and measure your raw materials
    • Prepare your equipment
    • Break down each menu item into its stages of production.
    • Determine which stages may be done in advance.
    • Determine the best way to hold each item at its final stage
    of pre-preparation.
    PARTS OF A KNIFE

    A – POINT H- RETURN
    B – TIP J–
    TANG
    C – EDGE K – SCALES
    E- SPINE L – RIVETS
    F- BOLSTER M–
    HANDLE GUARD
    G – FINGER GUARD N – BUTT
    Sharpening the Knife
    11
    The Sharpening Stone or Steel
    Follow these guidelines:
    1. Hold the blade at a constant
    20-degree angle to the
    stone.
    2. Make light, even strokes,
    the same number on each
    side of the blade.
    12 Using the Knife

    The Sharpening Stone


    3. Sharpen in one direction only to get a regular,
    uniform edge.
    4. Do not over-sharpen.
    5. Finish with a few strokes on the steel (see next
    slide), and then wipe the blade clean.
    13 Using the Knife

    The Steel
    Follow these guidelines:
    1. Hold the blade at a constant 20-degree angle to
    the steel, just as when using the stone.
    • A smaller angle will be ineffective. A larger one will dull the
    edge
    2. Make light strokes; do not grind the knife against
    the steel.
    14 Using the Knife

    The Steel
    3. Make even, regular strokes. Alternate each stroke,
    first on one side of the blade, then on the other
    4. Use no more than five or six strokes on each side of
    the blade; too much steeling can actually dull the
    blade.
    5. Use the steel often; then, you will rarely have to
    sharpen the knife on the stone.
    15 Using the Knife

    The Grip
    A proper grip
     Gives you maximum
    control over the knife.
     Increases your cutting
    accuracy and speed.
     Prevents slipping.
     Lessens the chance of an
    accident.
    16 Using the Knife

    The Grip
     The type of grip you use depends, in part, on the job you
    are doing and the size of the knife.
     Many Chefs fell that grasping the blade with the thumb
    and forefinger gives the greatest control.
    17 Using the Knife

    The Guiding Hand


    Proper positioning of the hand achieves three
    goals
    1. Hold the item being cut.
    2. Guide the knife.
    3. Protect the hand from cuts.
    18 Using the Knife

    The Basic Cuts


    Cutting food products
    into uniform shapes
    and sizes is important
    for two reasons:
    1. It ensures even cooking.
    2. It enhances the
    appearance of the product.
    Using the Knife The Basic Cuts
    19
    Cutting Dice Cuts
     Sticks  Brunoise
    Batonnet
     1/8 X 1/8 X 1/8
     1/4 X 1/4 X 2 inches
     Small dice
     Julienne
     1/4 X 1/4 X 1/4
     1/8 X 1/8 X 2 inches
     Medium dice
     Fine julienne  1/2 X 1/2 X 1/2
     1/16 X 1/16 X 2 inches  Large dice
     3/4 X 3/4 X 3/4
    *CHIFFONADE  Paysanne
     1/2 X 1/2 X 1/8
    21 Preparation for Frying Breading
    Coating a product with bread crumbs or other crumbs
    or meal before deep frying, pan-frying, or sautéing

    3 Stages of the Standard


    Breading Procedure:
    1. Flour
    2. Egg wash
    3. Crumbs

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