1. Chapter 2
Menus, Recipes and
Recipe Calculations
. 2248 email: tpavit@wu.ac.th 1

2. Menus and Recipe
• Menus are used in the dining room to give
both wait staff and guests important
information about what the establishment
offers.
• Recipes give detailed instructions to aid
kitchen staff to produce menu items.
• Carefully designed menus and recipes can
help chef in kitchen operation and control
costs
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3. MENU VS REECIPE
• Kitchen • Restaurant
(Food Production) (Food Service)
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4. Outline
1. Menu forms and
Functions
2. Building the menu
3. The written recipe
4. The measurement
5. Recipe calculations
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5. MENU FORMS AND
FUNCTIONS
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6. 1. The Clientele : Type of Institution
Type of Institution
• Each kind of operation has a different menu because
each serves the needs of different clientele.
1. Hotel
2. Hospitals
3. Schools
4. Employee food services
5. Fast-food and
Take-out Quick Service Ops.
6. Full-service restaurant
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7. 1. The Clientele : Type of Institution
1. Hotel – Provide a variety of services for their guests from
budget-minded to businesspeople
2. Hospitals – must satisfy the dietary needs of patients
3. Schools – must consider the ages of the students and their
tastes plus nutrition needs
4. Employee food services – need menus that offer substantial but
quickly served
5. Fast-
Fast-food and Take-out Quick Service Ops. – required limited
Take-
menus featuring inexpensive, easily prepared, easily served
6. Full-
Full-service restaurant – range from simple to expensive elegant
and menu must be planned according to the customers’ needs
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8. 1. The Clientele : Customer Preferences
• Most of the foodservice must produce food that is
appealing to their customers and in sufficient
variety to keep them form getting bored.
• People are becoming more and more interested in
trying unfamiliar foods, especially ethnic foods.
• Nevertheless, tastes vary by region,
neighborhood, age group, and social and ethnic
background.
• Price must be kept in line with the customers’
ability and willingness to pay
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9. 2. Kind of Meal
1. Breakfast
• Breakfast menu are fairly standard within one country, a
restaurant has to offer the usual selection of fruits, juices,
eggs, cereal, breads, pancakes, waffles, meats, and
regional specialties.
• Breakfast menus must feature foods that can be prepared
quickly and can be eaten in a hurry.
2. Lunch
• Speed + Simplicity + Variety
3. Dinner
• Main meal and is eaten in a more leisurely fashion
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10. 3. Type of : Menus Static and Cycle Menus
Static and Cycle Menus
Static Menu is one that offers the same dishes
everyday. These menus are used in restaurant
where the clientele changes daily or the menu
offer sufficient variety.
Cycle Menu is one that changes everyday for a
certain period; after this period the daily menus
repeat in the same order. This kind of menu is
used in such operations as schools and hospitals
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11. 3. Type of : À la carte & Table d'hôte
À la carte & Table d'hôte
À la carte is one which each individual items is
listed separately, with its own price The
price.
customer makes selections from the various
courses and side dish make up a meal.
Table d'hôte meant a fixed menu with no
choices. The menu that offers a selection of
complete meals at SET PRICE
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12. 12

13. Sample TABLE D’HÔTE Menu
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14. BUILDING THE MENU
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15. 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.
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16. 1. The Classic Menu
1. Cold hos d’oeuvre • Small, savory appetizers
2. Soup • Clear soup, thick soup
3. Hot hos d’oeuvre • Small, hot appetizers
4. Fish • Any seafood items
5. Main Course • A large cut of roast meat with vegetable
6. Hot Entrée • Individual portion of meat or poultry
7. Cold Entrée • Cold meat, poultry, fish
8. Sorbet • A light ice to refresh the appetite
9. Roast • Usually poultry plus salad
10. Vegetable • A special vegetable preparation
11. Sweet • Dessert – cake, tart, pudding, soufflés
12. Dessert • Fruits and cheese, small cookies
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17. 17

18. 2. Modern Menus
• First Course 1. Appetizer
2. Soup
3. (Fish)
4. Salad
• Main dish 5. Meat, Poultry, or Fish
6. Vegetable accompaniment
• Dessert dishes 7. Salad
8. Fruit and Cheeses
9. Sweet
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19. 19

20. 3. Variety and Balance
• Balancing the menu means providing enough
variety and contrast for the meal to hold
interests from first course to the last.
• To balance a menu, you must develop a
feeling for which goods complement each
other or provide pleasing contrast.
• The following factors must be considered in
balancing a menu
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21. 3. Variety and Balance
1. Flavors
• Don’t repeat food with the same or similar tastes. This applies to any
predominant flavor, whether of the main ingredient, of the spices,
sauce, and so on
2. Textures
• Refers to the softness or fitness of foods , their feel in the mouth,
whether or not they are served with sauces, and so on. Example. Serve
clear soup if main course served with cream sauce.
3. Appearance
• Served food with a variety of color and shapes.
4. Nutrients
• important of nutritionally balanced menu in case of menus for hospital
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22. 4. Menu Terminology and Accuracy
1. Point of Origin
2. Grade or Quality
3. Cooking method
4. Fresh
5. Imported
6. Homemade
7. Organic
8. Size or Portion
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23. THE WRITTEN RECIPE
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24. Recipe
• Is a set of instructions
for producing a certain
dish.
• In order to duplicate a
desired preparation, it
is necessary to have a
precise record of the
ingredients, their
amount, and the way in
which they are
combined and cooked.
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25. 1. Standardized Recipes
• A Standardized
recipe is a set of
instruction describing
the way a particular
establishment
prepares a particular
dish.
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26. 1. Standardized Recipes
The structure of Standardized Recipe
1. Name of the recipe
2. Yield, Total Yield, Number of Portion, Portion Size
3. Ingredients and exact amount, listed in order to use
4. Equipment needed, measuring equipment, pan sizes,
portioning equipment
5. Directions for preparing the dish
6. Preparation and cooking times
7. Directions for breaking down station, cleaning up,
and storing leftovers
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27. 27

28. 2. Cooking with Judgment
1. What are the basic cooking
methods?
2. What are the characteristics
of the ingredient?
3. What are the functions of the
ingredients?
4. What are the cooking times?
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29. THE MEASUREMENT
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30. Measurement
• Careful measurement is one of the most important
parts of food production.
• It is important for consistent quality each time a
recipe is prepared and served
• There are two important kinds of measurement in
the kitchen
1. Ingredient measurement
2. Portion measurement
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31. 1. Ingredient Measument
1. Weight (Scale)
• AP weight – As Purchased Weight
• EP weight – Edible Portion Weight
2. Volume
• Use to measure for liquids
3. Count
• Measuring ingredients by count when units
are fairly standard sizes eg. Eggs
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32. AP & EP
• If recipe call for “50
grams”
grams” of Onion and the
first instruction is “peel and
wash” then you know that
AP is called
• If recipe call for “50
grams” of Peeled, Diced
Onion then you know that
EP is called
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33. 2. Portion Measurement
• Portion control is the measurement of portions
to ensure that the correct amount of an items
is served.
1. Count
2. Weight
3. Volume
4. Division
5. Standard fill
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34. Basic Units
• The gram is the basic
unit of weight
• The liter is basic unit of
volume
• The degree Celsius is
the basic unit of
temparature
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35. 35

36. Measurement Conversion
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37. Measurement Conversion
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38. 38

39. 39

40. Spoon Measures
measures:
For liquid measures:
15 drops = 1 millilitre ( ml )
1 teaspoon = about 5 millilitre ( ml )
= 5 grams ( g )
2 teaspoons = 1 dessertspoon
3 teaspoons = 1 tablespoon
5 tablespoons = half a cup or half a wineglass = 3 fl.oz (uk)
= 85 millilitres (ml.)
10 tablespoons = 1 cup or 1 wineglass
= 6 fluid oz. (uk)
= 170 millilitres (ml.)
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41. 41

42. Recipe Calculations
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43. 1. Using a Recipe Conversion Factors (RCF)
to Convert Recipe Yields
Convert
Four 8 oz. to Forty 6 oz. portion
1.
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44. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields
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45. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields
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46. Using a Recipe Conversion Factors (RCF) to Convert Recipe Yields
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47. 2. Calculating the Yield of Fresh Fruits and
Vegetables and Determining Yield Percent
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48. 3. Calculating the As-Purchased Quantity (APQ)
As-
Using Yield Percent
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49. 4. Calculating Edible Portion Quantity (EPQ)
Using Yield Percent
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50. 5. Calculating Edible Portion Cost
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51. 6. Portion Costs
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52. Q&A
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