Notes on Produce Dishes Using Basic Methods of Cookery

Resource Description

Menu
Key features of a range of menu types and their application
* A la carte: A French term meaning ‘of the card’. This menu is found in cafes,
restaurants and clubs. There is a variety of dishes available catering for the customers.
A la carte menus are structured according to the types of food. Customers are able to
select from this list which is individually priced and once the dish is ordered, it is
prepared by food production. Once ordered, waiters adjust the cover if required. Each
course is usually served within 20-25 minutes depending on the customer’s needs.
* Cyclic: This is also known as a rotating menu. It is changed on a weekly, fortnightly or
monthly basis and is used by hospitals, armed forced, boarding schools, airlines,
cruises and retirement homes. It is a set menu with limited choice and is used by these
organisations so that customers don’t get bored with the available.
* Function: This is prepared for specific functions such as weddings, birthdays,
anniversaries and school formals. It can be set by the establishment or designed by
the client. It generally includes 2-3 courses and will be set in price. An ‘alternate drop’,
where 2-3 different dishes are served alternatively to customers, is a popular method
of delivery with function menus.
* Set: This may also be referred to as function menus and are normally prepared for
special occasions such as engagements, birthdays, weddings and conferences. It
usually consist of two or more courses with a limited range. Sometimes each course is
50/50, that is half of it consists of one menu item and the other consist of another. This
gives customers at a table the opportunity to swap meals amongst themselves if they
are not happy with the item that has been served to them. The covers do not need to
be adjusted as they have already been set before the customer arrives as this menu is
pre-arranged.
* Table d’hôte: This is a set menu characterised by a limited choice if any that consists
of 2-4 courses at a fixed price. Table d’hôte menus are also available in restaurants for
larger groups of diners so they can be served quicker, however many restaurants offer
this type of menu for lunch so that they can manage the stock and rosters more
effectively.

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Thursday, 30 June 2016

Dealing with customers special requests and special dietary needs
Food allergies and intolerances are increasingly common in today’s society.
Establishments must take into consideration these dietary requirements when preparing
their menus. Allergies to foods such as peanuts and other nuts, shellfish and eggs can
have serious consequences, including life-threatening anaphylaxis, and therefore it is
important that wait staff can inform the customer of what ingredients are in each dish.
Other common special dietary requirements include gluten and lactose free items. These
can be easily identified on a menu with a symbol or with a simple explanation within the
item description.
Other special dietary requirements may include vegetarian or vegan means or
consideration of special religious requirements such as kosher or halal preparation of
food items.
Special requests are different as they relate to taste preferences rather than being health
or religious requirements. As such, requests are, to an extent, at the discretion of the
establishment or chef. A special request may include general omissions from menu
items, such as no tomato in an omelette or no beetroot on a hamburger.

Cookery Methods
Heat Transference

Category of cookery
* Moist methods of cookery: These methods use liquids, such as water, stock, milk, or
fruit juice as a cooking medium. Moist methods of cookery include boiling, poaching,
braising, steaming and stewing.