bfp 103

• Menu


  A list of dishes served or available to be served at a meal
• Flavors


  • Not repeat food items with the same or similar tastes
• Texture


  • Softness or firmness of food items, their feel in the mouth
• Appearance


  • Serve food products with a variety of colors and shapes
• Nutrients


  • The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes
• Cooking Method


  • Cooking method ease the pressure on each department in the kitchen
• Paper


  The menu planner must remember how frequently the menu will be used when choosing the paper
• 
  

  The print on a menu should be sufficiently large and easy to read. Consider the style of type used, Roman type is characterized by a combination of thin and thick. It is usually used in the descriptive copy of the menu
• Color


  The colors selected for the paper and type on a menu should go together
• Balance


  A menu is balanced when the number of offerings in each category is proportionately balanced based on the restaurant's concept
• Variety


  refers to the diversity of food offerings within each category, including product, food temperature (hot and cold), and cooking techniques (e.g., baked, broiled, sautéed)
• Composition


  The menu planner must evaluate how well certain side dishes go with particular entrées
• Descriptive Copy


  Descriptive copy explains how an item is prepared and served. It helps to sell an item on the menu
• Every item described on the menu must be accurately represented (Truth-in-Menu)
• When a restaurant makes a nutrient or health claim regarding a menu item, it must substantiate that claim (Menu labeling)
• Listing of Items


  Items should be presented on the menu in the order in which they are consumed
• Size of Menu


  The menu should be large enough to merchandise the food items without appearing crowded on the page. Too large menus can be awkward to handle
• Cover Design


  The front and back covers offer tremendous opportunities. The menu cover should reflect the décor and the theme of the operation
• The menu is a sales tool; therefore, it requires accurate and truthful descriptions to provide correct and sufficient information to customers
• Beef


  • Steers - Castrated male cattle
  • Bulls - Uncastrated male cattle
  • Heifers and cows - Female cattle
• Veal


  Meat from young calves of beef cattle, either male or female, between the ages of three (3) weeks and three (3) months
• Lamb and Mutton- sheep
• Pork


  Most pork is from young swine of either sex and is slaughtered between 5 ½ and seven (7) months of age
• Meat Composition

  • Water - 75% of muscle tissue
  • Protein - 20% of muscle tissue
  • Fat - 5% of muscle tissue
• Juiciness


  • The of meat comes from fat. The surface fat protects the meat from losing too much moisture during cooking and storage
• Tenderness


  • Marbling separates muscle fibers, making them easier to chew
• Flavor


  • Fat is perhaps the primary source of flavor in meats
• Meat contains a minimal amount of carbohydrates
• Meat Structure

  Meat muscles are composed of long, thin muscle fibers bound together in a network of proteins called connective tissues
• Types of Connective Tissues

  • Collagen - White, surrounds muscle groups
  • Elastin - Yellow, forms silverskin
• Breaking down Collagen


  1. Moist cooking method at low temperature for extended period

  2. Adding acidic ingredients like tomatoes or wine

  3. Enzymes in meats after slaughtering

  4. Tenderizers with enzymes like papain
• inspection- indication animal was not diseased
• National meat inspection service(NMIS)- inspect meat handling facilities
• US department of Agriculture(USDA)- developed a grading system
• Quality Grade- quality graded
• yield grade- It measures the amount of usable meat
• *Factors in selecting meats

  menu- cooking methods of each dish offered

  menu price- cost constrains

  quality- choose the meat that is the best quality
• *factors in deciding when purchasing meat

  employee skills- know how to fabricate meat

  menu- all retail cuts from the primal

  storage- freezer storage

  costs- more economical to buy
• *preparing meat

  Tying- large cuts of meats used for roast

  barding- covers the meat with pork fatback

  larding- inserts small strips of pork fat
• dry heat cooking- using oil, butter etc.