Menu Planning
In olden times, the bill of —- as it is termed in English, or menu in French was not presented at the table. It is said that in the year 1541AD,in a state banquet Duke Henry of Brunswick was seen to refer to a long slip of paper. On being asked about the contents of that paper he said it was a programme of dishes prepared for the party and with reference to it he could see what items was coming and save his appetite accordingly. Thus we may presume that the menu developed from this event.
Utility of menu Planning:
1 It enables the guest to select dishes according to his liking and budget.
2 It enables the cook to verify what he is cooking everyday
3 It enables the waiter to take order clearly and quickly without confusion.
4 It enables the management to arrive at the cost for the preparation of food in the kitchen and maintaining proper profitability.
Types of menu
Although menu can be made for various types of establishment, occasions clients and function. There are basically two types of menu
- Table d’hôte
- A la Carte.
The former is a menu at fixed price with limited or no choice and the a la carte is a list of all dishes that may be prepared by the establishment and from which the guest may choose his own menu. Each dish is priced separately and a certain cooking time has to be allowed because it is cooked to order.
Maxims of menu planning
The menu is the most important part of the caterers work, and its planning or compilation is regarded as an art, which can only be acquired through experience and studies. The menu may be treated as a bridge linking the establishment to the customers. Thus this important link should be handled by a number of people in liaison namely the F&B manager, Executive chef.
It must be remembered that a suitable menu is one, which considers the following factors:
1) The principle of balanced diet.
2) The principle of digestibility.
3) Seasons of the year and availability of raw materials.
4) The nature of occasion (especially of the party catering)
5) The resources of the kitchen staff and equipment available within the specific
Period.
6) The resources of serving staff including the space and availability of equipment.
7) Clear cost and price policy of the management.
8) Balancing of food in terms of flavour, color, texture and consistency.
9) Storage facility.
The following are other important points to be considered while compiling a table d’hote menu: –
- Menu should not contain two dishes, which are composed of the same principle ingredient. Example if cauliflower soup is in the menu cauliflower should not be used in vegetable curry or in any vegetable boiled preparation afterwards.
- Two white meats or two red meats should never follow each other. Example Pork with veal or mutton with beef or chicken with turkey.
- A light dish should be followed by heavier dish and again a lighter dish should follow it.
- Repetition of cooking methods should be avoided. Example If grilled fish is there in the menu grilled chicken or grilled mutton should be avoided.
Language
The menu should be written either in French or in English or in any local vernacular language, and should be clearly and easily understandable to the guest. There should not be any mixture of language. Dished of nation or of outstanding or personal importance should not be translated. Example Irish stew, Fish Colbert etc. Ensure proper spelling and correct terms and correct sequence within the course.
French classical menu and their appropriate silvers
According to the French classical menu there are twelve elaborate courses as given below:
- Appetizers or Hors d’oeuvre:-
This course is composed usually of dishes of tangy and salty nature with which a meal often commences with an aim to stimulate appetite. The term Hors d’oeuvre varieties usually applied to a variety of dishes offered under this course such as potato salad, Russian salad, meat salad, chicken salad, sausages, salami, smoked salmon, egg mayonnaise, goose liver paste, anchovies, sardines etc. Single items may also be served from the above list of appetizers before the service of soup. Some fruits juices, fruit cocktails, certain varieties of fresh fruits, different shellfish cocktails etc. are also served as appetizers. There are mainly two types of appetizers: –
- General Appetizers
- Classical Appetizers.
- a) General Appetizers: Fish knife and fish fork are the silver used in this course. Many establishments have introduced their own specially designed cutleries for the service of hors d’ oeuvres which are know as hors d’oeuvre knife and hors d’oeuvre fork. The general crockery is a half plate.
- b) Classical appetizers: Different dishes served under this heading are oysters, caviar, prawn cocktails, crab cocktails, melon grape fruit tomato juice cocktails pineapple punch etc.
Service of these dishes may be as follows:
- Fruit juice: These are served in a fruit juice glass (pony tumbler / glass) Placed on an under plate with a teaspoon.
- Melon: There are mainly five types of melon served in restaurant namely Cantaloupe, Cherantaise, Honeydew, Pasteque and Watermelon. When the melon is over ripe and served with skin, a dessertspoon should be provided in addition to its usual silver, fruit knife and fruit fork. If the melon is cut into small pieces, provide a teaspoon. The general crockery is a half plate.
- Grape fruit: Grape fruit is served in a grape fruit cup placed on an under liner with a grape fruit spoon. In case of non-availability of grapefruit spoon and fork a teaspoon is provided. If the grape fruit cup is not available place the grape fruit on a napkin folded into a lotus shape, which is further placed on a half plate.
Some examples of general Hors d’oeuvres
- Salads (Plain and Compound): Examples of plain salads includes fish and meat salads, cucumber salad, tomato salad, potato salad, beetroot salad etc. Examples of compound salads include Russian salads (mixed vegetables in mayonnaise), Italian salad (vegetable salad with cube of salami, anchovy fillets and mayonnaise).
- Fish: It may include items such as anchovy, herring, lobster, mackerel, smoked eel etc.
- Meat: Includes items such as pates, ham, (raw, boiled or smoked) and salami.
- Canapés: These are slices of bones with crusts removed, cut into a variety of shapes, then toasted or fried in oil or butter and garnished. Garnishes can include smoked salamis, fois gras, prawns, cheese, asparagus tips, egg, gherkins etc.
- Eggs: These can be poached or hard boiled cut into two and garnished or stuffed with onions fillings, which include the yolk.
Some example of classical Hors d’oeuvres
- Asparagus: Fresh asparagus cab is extra hot with melted butter or hollandaise sauce or cold with vinaigrette or mayonnaise. It is useful to place an upturned fork under the right hand side of the plate tip the plate so that the sauce will form in a well at the bottom of the plate towards the left hand side. Eating can be with a side knife and fork, with an asparagus tong (holder) or with the fingers. If with the fingers, then a finger bowl and a spare napkin should be offered.
- Caviar: Caviar is the roe of sturgeon fish, the best-known species of fish. (Caviar is the roe of sturgeon family. It is also made of the roe of beluga, herring ………..starka, osetra. Served with a caviar knife (carved blade knife) or side knife on the right hand side of the cover. Served onto a cold fish plate. A finger bowl is also provided on the table. If caviar knife is not available a fish knife and fish fork is laid on the table.
- Charcuterie: This can include a selection of orange or meat (mainly pork items including ham, salamis, smoked ham etc. Cover is a side knife and dessert fork or a joint knife and fork.
- Oysters: They are sold in dozens in the market and generally six oysters are served in a portion. Oysters are served on a bed of crushed ice in a soup plate or tea plate, which should again be placed on an under plate. Silver used for oysters is an oyster fork placed on the right hand side of the cover making an angle of 45 degree with the edge of the table. If oyster fork is not available a fish fork is provided. A finger bowl should also be placed on the table.
- Shellfish cocktail: prawn cocktail, lobster cocktail, shrimp cocktail, crab cocktail, Cray fish cocktail etc are served in a tall lobster cocktail glass placed on an under plate with a tea spoon.
- Soups or Potage
In general soup may be called an extract of meat or vegetable. Usually two types of soups are provided on the menu.
- Thick or cream soup
- Thin or clear soup
Thick or cream soup:
Are served in a soup plate with a soupspoon kept on the right hand side. Examples are cream of tomato soup, puree of lentil soup, Scotch broth, mulligatawny soup
Thin or clear soup:
This type of soup can be further divided into two kinds.
- Consommé without garnish
- Consommé with garnish
Consommé with garnish are served in deep plate or a soup plate with a soupspoon placed on the right hand side of the cover. Example consommé julienne, consommé royal, consommé celestine etc.
Consommé without garnish are served in a double handled soup cup with a dessertspoon placed at the right hand side of the cover. Example consommé Claire and Consommé en tasse.
Note: – now days many catering establishment serve all different types of consommé or clear soup, in consommé cup or soup cup with a dessert spoon.
- Fish or Poisson
Fish being a lighter dish prepares the palate for the heavier dishes to follow. Silvers used are fish knife and fish fork and the food is served on a half plate.
- Entrée
Dishes following fish are served before the main course is known as entrée, which literally means entrance. This dish is complete in itself with its appropriate accompanying sauces and vegetables. Example meat chop, breast cutlets, chicken cutlets, etc. and various other dishes made of egg, example scotch egg, peas omelets etc.
Silvers used are small knife, small fork and the food is served in half plate.
- Remove or Releve
It is better known as joints such as legs of mutton, ribs of beef, shoulder of lamb, saddle of mutton etc. braised or roasted or grilled or boiled and served along with potatoes and at least two vegetables with their appropriate sauce. This actually the main course of the menu. In Indian style of cooking, curries may be made out of such joints and are served with accompaniments like pulao, rice, chapattis, naan, pickles, chutney, papad, Bombay duck etc.
Silvers used are large knife and large fork and the food is served on a full plate. In Indian type of main dish a dessertspoon may also be provided in addition to its usual silver. A finger bowl with lukewarm water should also be placed on the table.
- Sorbet
This is actually a rest course and it counter acts the effects of dishes already consumed. A sorbet is a water ice flavoured with a few drops of champagne or brandy. Served in a tumbler with a teaspoon placed on an under plate, Cigarette preferably strong variety are served in the course.
- Roast or Roti
This course signifies the poultries and game, for example chicken, duck, turkey, partridge, pheasants etc. accompanied by suitable sauces and gravy. Nicely dressed salad is also served with it, along with some potato preparation.
Silver used is large knife large fork and the food is served in a full plate. In Indian type of preparation, a finger bowl and an additional dessertspoon should be given.
- Vegetables or legume
In this course dressed vegetables are served as a separate dish itself and the vegetables mostly chosen are asparagus, artichoke, cauliflower, cabbage, tomato, French beans, green peas etc.
These items are served on a half plate with a small knife and a small fork lay on the table. For serving asparagus no cutlery is required as it is eaten with hand. A finger bowl should be provided with each.
- Sweet or Entremets de Sucre
This course may consist of either hot or cold sweets. Example: caramel custard, honeycomb mould, coffee mouse, opera cream etc.
Silvers provided for general sweets are dessertspoon or dessert fork or small fork. Crockery is half plate.
Plain ice cream, vanilla ice cream, strawberry ice cream, pistachio ice cream etc. Are served in an ice cream cup with an ice cream spoon on an under plate.
Parfait ice cream like tutti fruity is served in a tall parfait glass with a parfait spoon placed on under plate.
- Savoury
There are mainly three types of savouries. Savouries are small tit-bits, which are salty and tangy in taste, served to cut down the sweetness of tongue.
Fish savoury- Sardine, Tuna, is generally served on toast as fish savoury. Generally silver are fish knife and fish fork. And the dish is served on a half plate.
Meat savoury – Liver on toast, kidney on toast, angel on horseback, are served as meat savoury on half plate with a small knife and a small fork.
Cheese savoury– Assorted cheese is offered to the guests on a cheese boat placed on the cheese tray with a cheese knife. For the guest a cheese plate or a quarter plates should be placed on the cover along with a small knife. Cheese should always be served with some accompaniment like cream cracker biscuits, butter, celery stick, watercress. A finger bowl should also be provided on the table.
- Desserts
It means the service of fruits may be fresh or dry. Assorted fruits are served on fruit baskets.
Silver used on the cover is fruit knife and fruit fork. Finger bowl should also be passed on the table. If grapes are served, a grape scissor and an additional finger bowl with cold water should also be laid on the table. In case of nuts provide a nutcracker. Fruits should always be served in a fruit plate.
- Café or coffee
It is served at the end of a meal in a coffee cup or demi tasse. Liquors or brandy may also be served along with coffee. Cigarettes or cigars are also offered to the guest at this stage.
Note: – While planning a menu coffee should not be considered to be one of the courses. It is just the concluding part of a meal.
When a meal completes with tea, it’s known as “COMPLETE”. And when a meal completes with coffee, it’s known as “CAFÉ COMPLETE”.
MODIFIED FRENCH CLASSICAL MENU (17 COURSES)
- Hors’d oeuvres (appetizers): Traditionally this course consisted of a variety of compound salads but now includes items such as pates, mousses, fruits, Charcuterie and smoked fish.
- Potages (Soup): include all soups both hot and cold
- OEUFS (Egg dishes): There is great number of egg dishes beyond the usual omelettes but these have not retained its popularity in modern menus.
- Farineux (pasta and rice): Include all pasta and rice dishes. Can be referred to as farinaceous dishes.
- Poisson (Fish): This course consists of fish dishes both hot and cold. E.g. smoked salmon, smoked trout.
- Entrée: Entrée are generally small and well-garnished dishes generally come from the kitchen ready for serve. They are usually accompanied by a rich sauce or gravy.
- Sorbet: Traditionally sorbets (now called granites) were served to give a pause within a meal, allowing the palate to be refreshed. They are lightly frozen water ices often based on unsweetened fruit juice and may be served with a spirit, liqueur or even champagne poured over. Cigars and cigarettes are offered.
- Releve: This refers to main roasts or other larger joints of meat, which could be served with potatoes and vegetable.
- Roti: This term traditionally refers to roasted game or poultry dishes.
- Vegetable: Apart from vegetables served in releve certain vegetables can be served separately in this course such as asparagus and artichokes.
- Salad: Often refers to a small plate of salad, which is taken after a main course. E.g. Green salad with dressing.
- Buffet Froid (Cold buffet): this course includes a variety of cold meats, fish and egg items together with a range of salads and dressings.
- Fromage (Cheese):Includes various cheese varieties and biscuits, breads, celery, grapes and apples. This course refers to dishes like soufflés.
- Entremets (sweets): Refers to both hot and cold puddings.
- SAVOUREUX (Savoury): Sometimes simple savouries such as welsh rarebit or other items on toast, or in pastries or in savoury soufflés may be served at this stage.
- Dessert (fruit): Fresh fruits and nuts and sometimes-candid fruits are served.
- Café (Beverages): Traditionally it refers to coffee but now tea, tisanes, chocolates, and proprietary beverages are also served.