Competency 16 Menu PlanningCosting and Writing

Please turn computers on(and off at the end of class)

The formulasConvert to purchasing format

Price in Kg & Recipe in g

Quantity in recipe ÷# in purchasing format

500 / 1000 = 0.5 500 g = 0.5 Kg4500/ 1000 = 4.5 4500 g = 4.5 Kg

The formulasCalculate the item cost

Quantity in recipe XPurchasing price

Qty: 0.5 Kg Price 21.00 $ / Kg

21 X 0.5 = 10.5 Cost 10.50 $

The formulasCalculate the portion cost

Sum of the items costs ÷Yield

10.80+0.66+0.79+0.03+3.49+4.35+3.56+3.83+18.60=46.11

46.11 ÷ 25 = 1.84 $

The formulasCalculate the sales price

Cost ÷target food cost percentage

Food cost 5.00Target % 0.25

5.00 ÷ 25 X 100 (or 5.00 ÷ 0.25)Sales price : $ 20.00

• Accuracy of information– Concordance between kitchen and dining room versions– Pertinence of information (diced brunoise, boiled)– Truthfulness

• Attractive presentation – Symmetry, margins, maximum of 2 fonts

• Use of appropriate terms– Consistency in descriptive or denominational– Correct selection of terms– Absence of abbreviations (veggies)

• Spelling, grammar and capitalization

Menu writing for Dining Room

Menu writing for Dining Room

Accurate and truthful descriptions are required:• Point of origin• Grade or quality• Cooking method• Size or portion• “Fresh”

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Menu Terminology & Accuracy

• “Imported”• “Homemade”• “Organic”• Size or portion• Appearance

Menu writing for Dining Room

Spell check Tabulation Bold and Italics Make codes visible

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Useful functions

Menu writing for Dining Room

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You might need this!

Menu writing for the kitchen

• Soups– Purée soup, 20 p.– Clear soup, 20 p.

• 1st courses– Salad, 15 p.– Charcuterie – Cold, 12 p.– Seafood – Hot, 12 p.– Pasta – Hot, 12 p.

• Main courses– Vegetarian, 10 p.– Seafood, 10 p.– Lean fish, 10 p.– Poultry, 10 p.– Red meat, 12 p.

• Desserts & Cheese– Cheese, 10 p.– Cold entremets, 10 p.– Hot pastry, 12 p.– Cake, 16, p.

Dish (Category or Type + Yield)

Menu writing for the kitchen

– Puree soup: Portion size: 300 ml, 3,5 L white chicken stock, 1.4 kg sunchoke– peeled, 1.4 kg white cauliflower

– Salad: 450 g lamb lettuce, 150 g niçoise lettuce, Washed, drained, torn to bite size

– Red meat: 12 marinated lamb loins, grilled, 120 g each

– Cold entremets: Caramel & Coffee pots de crème recipe, in 10 espresso cups

Main component (Item, portion size, technique)

Menu writing for the kitchen

– Puree soup: walnut oil with paprika in a squeeze bottle (drizzle)

– Salad: Creamy Dressing (300 ml - 20ml portion), 30 cucumber strips, 3 apples (julienned), Spiced mix nuts ( approx 1/2 L)

– Red meat: Red wine thyme reduction (approx 1.5 L) from bain-marie. Seasonal Vegetable Ragout, reheated with veg. stock, butter & fresh herbs (full recipe ÷ 12), Mustard spatzle, 75g/p., sautéed in butter, Beet jus, 250 ml, from bain-marie

Enhancements: Sauces, Accompaniments, Condiments: (Item, portion size, technique)

– Cold entremets: 10 TBSP Crème fraiche, 10 chocolate coffee beans, 10 almond biscotti

Menu writing for the kitchen

– Puree soup: 40 Parsnip chips

– Salad: 225 ml cider vinegar caramel (15 ml portion)

– Red meat: Rosemary Gremolata ( 10 tbsp per portion)

– Cold entremets: 10 physalis, skin twisted, 10 Caramel corkscrews

Garnish: Décor, Herbs, Etc.

Menu writing for the kitchenA second document

• Dish (category or type & yield)

• Main component (Item, portion size, technique)

• Enhancements: Sauces, Accompaniments, Condiments, Etc. (Item, portion size, technique)

• Décor: Garnish, Herb, Etc.