Menu WritingPertemuan 6

Matakuliah : CULINARY IITahun : 2010 - 2011

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Menu Writing

Chapter objectives• Identify Basic Menu-writing Rules (all languages)• Identify German Spelling• Identify French Menu Spelling• Identify Standardized Recipes

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• Goal: Uniform menu writing, suitable to modern times, with correct spelling.

Basic Menu-writing Rules (all languages)Menu Language

The language should reflect the local language or the language of the language of the guests.

OrthographyCorrect spelling is dependent on the rules in each language. In addition, rules involving the spelling of technical words apply.

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National DishesNational or regional specialties can appear in their original language on the menu, especially such well-known dishes as pizza, minestrone, bouillabaisse, and irish stew. If the dish is not widely known or from a region or country with a different writing style or even a different alphabet, the guest will appreciate a translation or explanation. For example:

Borscht ( Beet soup)Lesco (Hungarian vegetable stew)Fiskebollars (Swedish fish balls)

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Menu Text

The menu text is always addressed to one person only, even if it is a banquet menu.

Singural/Plural

Singural: if the portion per person is one piece only, of if several persons can be served from one large piece of food.

Examples:

Brook trout meuniere

Leg of lamb, baker’s style

Artichoke

Plural: if at least two or more pieces of food are served to each person.

Examples:

Perch fillets meuniere

Lamb cutlests, baker’s style

Green beans

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Exceptions: Each language has words that are the same singular or plural, for example:

German: Rosenkohl (brussels sprouts)French: tournedos (tenderloin steak)English: veal, venisonPresentation

The basic rule is the menu must be clean and free of errors.

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German SpellingChef in switzerland find it easier to write their menus in French,the professional culinary language. German translations are often clumsy and sound strange.

French SpellingProfessional chef in all over the world, generally uses french language as basic menu writing. French language is popular among chefs.

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Writing Recipe

“ A recipe is a set of instructions for producing a certain dish.” Wayne Gisslen.Professional Cooking. 2007

• Standard Recipe

“ A standardized recipe is a set of instructions describing the way a particular establishment prepares a particular dish.” Wayne Gisslen. Professional Cooking. 2007

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The Structure of a standardized recipeRecipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. The following details may be listed: Name of the recipe Yield, number of portions, portion size Ingredients and exact amounts, listed in order of use Equipment needed, including measuring equipment, pan sizes, portioning

equipment, and so on Directions for preparing the dish. Directions are kept as simple as possible Preparation and cooking times Directions for portioning, plating, and garnishing Directions for breaking down the station, cleaning up, and storing leftovers

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The Function of standardized recipes

An operation’s own recipes are used to control production. They do this in two ways:• They control quality. Standardized recipes are detailed

and specific. This is to ensure that the product is the same every time it is made and served, no matter who cooks it.

• They control quantity. First, they indicate precise quantities for every ingredient and how they are to be measured. Second, they indicate exact yields and portion sizes, and how the portions are to be measured and served.

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Copyright ©1999 John Wiley & Sons, Inc

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