Food Preparation and Service

2. 5 Food Preparation and Service

3. 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

4. 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.

5. 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

6. 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

7. Parts of the Menu • appetizers • soups • salads • entrées • side dishes • desserts • beverages

8. 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

9. 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

10. Standardized Recipes • Standardizedrecipes help restaurants achieve consistency in food quality and quantity • They include • name and amount of each ingredient • detailed preparation instructions • portion size • yield

11. 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

12. 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

13. 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

14. 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

15. 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

16. Styles of Service • Over-the-counter • Drive-through • Cafeteria • Buffet • Seated • American • French • Russian

17. 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

18. Serving Food • Sequence for serving: • children • female customers, oldest first • male customers • host or hostess of the party

19. 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

20. 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

21. 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

22. 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

23. 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

24. Chapter 5 Review • 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 continued

25. Chapter 5 Review • Restaurants achieve consistency in food quality and quantity by using _____ recipes. • standardized • Simmering and stewing are examples of the _____ _____ cooking method. • moist heat continued

26. Chapter 5 Review • 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