Food Preparation and Service

Chapter5Food Preparation and Service

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Objectives

• Analyze how the menu functions as the restaurant’s game plan.

• Describe six factors to consider when planning a menu.

• Explain the role of standardized recipes in food production.

• Give examples of food preparation and cooking methods.

continued


Objectives

• List and describe the three aspects of food presentation.

• List and contrast the five basic styles of service.

• Relate four techniques for serving food.


The Menu

• Owners determine target market and find out what potential customers need and want

• The restaurant’s concept and theme are developed to appeal to that market

• The food choices, prices, and menu design all express the concept and theme


Types of Menus

• Fixed menu—same foods are offered every day

• Cycle menu—menu repeats periodically• Market menu—menu changes with

availability of food products• Hybrid menu—combination of two menu

types


Parts of the Menu

• appetizers• soups• salads• entrées• side dishes• desserts• beverages


Pricing

• In à la carte pricing, every item is priced separately

• In table d’hôte pricing, a complete meal is offered at a set price

• In combination pricing, some items are priced separately; others are priced as a group


Menu Planning

• Factors in menu planning include– taste that appeals– variety for all members of a party– appearance, such as shapes and colors– nutrients needed by human bodies– food production methods needed for

preparation of the chosen recipes– price, which must take various costs into account


Standardized Recipes

• Standardized recipes help restaurants achieve consistency in food quality and quantity

• They include– name and amount of each ingredient– detailed preparation instructions– portion size– yield


Preparation

• Items are prepared for cooking in the preparation area

• Preparation often consists of – measuring ingredients– processing, such as cleaning, chopping, marinating

• Many restaurants use preportioned items, which have already been washed and cut or measured


Cooking Methods

• Moist heat– uses water or broth to conduct heat to food– Includes boiling, simmering, stewing, steaming

• Dry heat– uses air to conduct heat to food– Includes baking, broiling, grilling, roasting

• Dry heat with fat– requires fat, such as butter or corn oil– Includes sautéeing, pan frying, deep frying


Beverage Preparation

• A beverage is a liquid that is drinkable• Beverages may be served before, during,

and after a meal• Restaurants must have a liquor license in

order to serve alcoholic beverages


Food Presentation

• Food presentation includes– Plating—the placing of food on a plate– Portion control—making sure that food portions

are always the correct size– Art—working with the shapes, sizes, textures,

and colors of food and garnishes to make the plated food appealing


Serving

• Serving is the delivery of food to a guest• Four parts of serving are

– setup– serving food– bussing– sidework

• Five basic styles are used


Styles of Service

• Over-the-counter• Drive-through• Cafeteria• Buffet• Seated

– American– French– Russian


Setup

• Make sure the table does not wobble• Put table coverings in place• Set the table with flatware, glassware, and

plateware• Add accessories and condiments


Serving Food

• Sequence for serving:– children– female customers, oldest first– male customers– host or hostess of the party


Direction

• Food is served from the customer’s left side with the server’s left hand

• Beverages are served from the customer’s right side with the server’s right hand


Timing of Service

• All guests at the same table should be served their entrées at the same time

• Servers should follow the restaurant’s practice or customer’s preference when removing plates from the table


Clearing Dishes

• Dirty dishes are removed from the customer’s right side with the server’s right hand

• Dishes are removed from the table in a counterclockwise pattern

• Never stack or scrape dirty plates at the table• Remove crumbs before serving dessert


Bussing

• Bussing– includes setting the place settings, clearing dirty

dishes from the table, and taking them to the kitchen

– may be done by servers or by bussers


Sidework

• Sidework consists of duties that servers perform other than serving guests, such as– preparing the dining room– learning the menu– folding napkins– replenishing condiments– leaving the work area in good order at the end of

a shift


• Food choices, prices, and menu design should all express the _____ and theme of the restaurant.– concept

• Taste, variety, appearance, nutrition, _____, and price are factors in menu planning.– production methods

Chapter 5 Review

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• Restaurants achieve consistency in food quality and quantity by using _____ recipes.– standardized

• Simmering and stewing are examples of the _____ _____ cooking method.– moist heat

Chapter 5 Review

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• Name the five basic styles of service.– over-the-counter, drive-through, cafeteria, buffet,

seated• Food should be served from the customer’s

_____ side and taken away from the customer’s _____ side.– left, right

Chapter 5 Review

Documents

Food Preparation and Service