Meal CompositionPertemuan 2

Mata kuliah : V0274 - Pengolahan Makanan II

(CULINARY II)Tahun : 2010

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Meal Composition ( Framework of the Menu)

Chapter objectives• Identify and Describe Meal Composition

(Framework of the Menu)

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Building the Menu

• “ A Course is a food or group of foods served at one time or intended to be eaten at the same time”. Wayne Gisslen

The following pages, we discuss the principles that apply to planning the courses that make up a menu. The main purpose of these principles is to lend variety and interest to a meal.

1. Classical Meal Composition/Classical Menu2. Modern Meal Composition/Modern Menu

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Classical Meal Composition• Today’s menus are descendants of elaborate

banquet menus served in the nineteenth and early twentieth centuries. These menus had 13 courses, and the sequence in which they were served was well established by tradition.

• The following sequence of courses is typical of one that may have been served at a great banquet early in the twentieth century

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1. Cold appetizer – small2. Soup – clear soup, thick soup or broth3. Warm appetizer – small, hot appetizer4. Fish – any seafood item5. Main Course – a large cut of roasted or braised meat, usually

beef,lamb or venison with elaborate vegetables garnishes6. Warm entree – Individual portions of meat or poultry, broiled,

braised, or pan fried, etc.7. Cold entree – Cold meats, poultry, fish, pate , etc.8. Sherbet – a light ice or sherbet, sometimes made of wine, to

refresh the appetite before the next course

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9. Roast – usually roasted poultry, accompanied by or followed by a salad

10. Vegetables – Usually a special vegetable preparatio , such as artichokes or asparagus

11. Sweet – what we call dessert,cakes and tarts, pudding,etc.

12. Savory – usually cheese pastries. Popular with cocktails and as a snack.

13. Dessert – Fruits,cheese, chocolates, petit fours.

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Modern Meal Composition• The more tempered eating habits of today and

the busy life-style of today’s customer requires a shorter modern menu.

• The central focus of today’s menu is the main course, which may be complemented by additional courses.

• Today’s menu features: Generally three to six courses Nutritional balance Smaller portions Service on plates

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The Modern Menu1. Cold Appetizer2. Soup3. Warm Appetizer4. Main Course5. Sweets/Dessert

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Copyright ©1999 John Wiley & Sons, Inc.

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