MENU PLANNING TERMS,RULES. MENU PLANNING TERMS A cover is a place setting for one person. A menu is...
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Transcript of MENU PLANNING TERMS,RULES. MENU PLANNING TERMS A cover is a place setting for one person. A menu is...
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MENU PLANNING
TERMS,RULES
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MENU PLANNING TERMS
A cover is a place setting for one person. A menu is a list of dishes to be served at a
meal. A menu is a list of specific foods to be served
at particular time. Table d hote :A menu offering a complete
meal for a set price.
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TERMS CONT’D
A la carte: A menu on which each food or beverage is listed and priced separately.
Selection of foods can be classified into groups as follows:
Appetizers Soups Starchy foods
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List of foods cont’d
Salads Seafoods Meat and poultry Desserts Ice-cream Fresh or stewed fruits Beverages
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RULES FOR MENU WRITING
List the foods in the order in which they will be served. For example,
A Light Breakfast Pineapple Rings Cornmeal Porridge Hot Milk
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RULES FOR MENU WRITING
The beverage is always last. When the meal to be served has a dessert ,this goes before the beverage ;an appetizer goes at the start of the menu.
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Three Course Meal
Callaloo Soup
Stewed Beef Saffron Rice Coleslaw
Coconut Ice-cream Fruit Punch
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Rules cont’d
Mention the dish by specific name,e.g. Omelette Baked Chicken Bread
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Rules cont’d
State the method of preparation ,especially if the dish does not have specific name,e.g. Boiled Egg
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Rules cont’d
Write the name of each dish on a new line. If Two dishes are served on the same platter
they may be written on the same line,e.g. Scrambled Eggs on Toast
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Rules cont’d
The first letters of all words except prepositions and conjunctions are capitalized.
Hot Tea
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Rules cont’d
A space is used to separate courses. Each food with its accompaniment is written on a
separate line
Shrimp Cocktail
Chicken A La King Calypso Rice Green Salad/Yoghurt Dressing
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