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Menu Planning - entails thinking through and listing

down specific food and dishes desired for one meal
such as breakfast, lunch or supper or throughout the
day including snacks or even throughout the week or
month
Menu – a list of specific foods or dishes that fits the
meal pattern selected
Meal Pattern – is like an outline, which lists the
parts of the meal, called courses. It suggests the kinds
of food that make up each courses
 Types of Menu
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1. Cycle Menu – daily menus that are written to span a
designated number of days before being in the same
sequence again and again.
2. A La Carte Menu – food offered are priced individually.
3. Table D’Hote Menu – a complete meal in itself and is
offered for a single price
4. Selective/Non-Selective Menu – offer or do not offer
choices for each course
5. Combination Menu – offers a limited number of table
d’hote menus plus an assortment of A La Carte items.
 Types of Menu
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6. Static Menu – same menu are included each day,
although special dishes may be added to attract
diners who are interested in items beyond the
regular set menu.
7. Carte Du Jour – a daily menu wherein the restaurant
offers a specialty of the day
8. Single Use Menu – is a planned menu for a specific
circumstance and is not intended to become a part
of a pattern of menus being served on a rotating
basis
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 Menu Courses
1.  from the main work”,
Appetizer – literally “apart
also known as hors d’oeuvre, are food items served
before the main course of a meal
 Examples of Appetizers
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 Canapès – are small,
prepared and usually
decorative food, held
in the fingers and often
eaten in one bite
Examples of Appetizers
  Crudites – (raw
vegetables used in
dipping) are traditional
French appetizer
comprising sliced or
whole raw vegetables
which are sometimes
dipped in a vinaigrette or
another dipping sauce
 Examples of Appetizers
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 Deviled Eggs
 Examples of Appetizers
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 Cheeses
 Cold cuts
 Examples of Appetizers
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 Cold cuts
 Examples of Appetizers
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 Sausages
 Examples of Appetizers
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 Dumplings
 Examples of Appetizers
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 Bruchetta
Examples of Appetizers
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 Tongue Toast
 Menu Courses
2. by
Soup – a food that is made
combining ingredients such as
meat and vegetables with
stock, juice, water or another
liquid.
 Types of Soup
 Bisque – a rich, thick,
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smooth soup that’s  Chowder – a thick,
often made with chunky soup,
shellfish such as traditionally made
lobster or shrimp with seafood or fish
 Types of Soup
 Stock or Broth – a
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 Bouillon – basically the
strained, thin, clear liquid same as broth, but the
in which meat, poultry or term refers to
fish has been simmered commercial dehydrated
with vegetables and products sold as
herbs granular or cubes
 Types of Soup
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 Consomme – a
strong, flavorful meat
or fish broth that has
been clarified.
 Menu Courses
3.
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Salad – any of a wide variety of dishes including: vegetable
salad; salad of pasta, legumes, eggs or grains; mixed salads
including meat, poultry or seafood; and fruit salad. They may
include a mixture of cold and hot, often including raw
vegetables or fruits.
 Types of Salad
 Green Salad – the “garden
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salad” is most often
composed of leafy
vegetables such as lettuce
varieties, spinach, or rocket
(arugula). Due to their low
caloric density, green salad
are a common diet food.
The salad leaves may be
cut or torn into bite-sized
fragments and tossed
together or may be placed
in predetermined
arrangement.
Types of Salad
  Vegetable Salad – vegetables
other than green may be used
in salad. Common vegetables
used in salad include
cucumbers, peppers,
tomatoes, mushrooms,
onions, spring onions, red
onions, avocado, celery,
carrots, broccoli, cauliflower,
and radishes. Other
ingredients such as olives,
hardboiled eggs, artichoke
hearts, heart of palm, roasted
red bell pepper, green beans,
croutons, cheeses, meat or
seafood are sometimes added
to salads.
 Types of Salad
 Bound Salad – can be
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composed (arranged) or
tossed (put in a bowl and
mixed with a thick
dressing). They are
assembled with thick
sauces such as
mayonnaise. One portion
of a true bound salad
will hold its shape when
placed on a plate with an
ice cream scoop.
Types of Salad
  Main Course Salad –
(commonly known as
“entrée salad” in North
America) may contain
grilled or fried chicken
pieces, seafood such as
grilled or fried shrimp or
a fish steak such as tuna,
mahi-mahi, or salmon.
Sliced steak, such as
sirloin or skirt, can be
place upon the salad.
 Types of Salad
 Fruit Salad – made of
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fruit, and include the
fruit cocktail that can be
made fresh or from
canned fruit
Types of Salad
 Dessert Salad – rarely
include leafy greens and
are often sweet.
Common variants are
made with gelatin or
whipped cream.
Menu Courses
 4. Main Course (Entrée) –
the featured or primary
dish in a meal consisting
of several courses. The
main dish is usually the
heaviest, heartiest, and
most complex or
substantive dish on a
menu. The main
ingredients is usually
meat or fish; in
vegetarian meals, the
main course sometimes
attempts to mimic a
meat course.
 Menu Courses
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5. Dessert – a course typically comes at the end of the
meal, usually consisting of sweet food
Guidelines in Writing a Menu
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1. Capitalize all words except articles and prepositions
2. Arrange the menu items in the order in which they
are to be served.
3. Arrange the foods that are offered by courses.
4. Write accompaniments for a certain menu item to
the right or underneath the menu item.
5. Enclose special dishes in a box in the menu
Guidelines in Writing a Menu
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6. Use accurate description to stimulate the appetite of the
diner.
7. Place at the top of the list the item you want to sell most.
8. Design the menu so that it is in harmony with the theme
or motif of the establishment.
9. Indicate the name and address of the establishment, the
days and hours of service, the telephone number and
other information that will invite the customers for a
“repeat business”.
10. Edit to avoid misspelled words, incorrect grammar, etc.
Guidelines in Writing a Menu
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11. Allow extra spacing between courses and leave a
margin around the list.
12. List the beverages last, regardless of whether they
are to be served with the main course or with the
dessert.
13. Keep the menu clean.
 Universal Tips for Menu Planning
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 Are the foods contrasting in color?
 Is there variety in texture?
 Is there variety in the main ingredients?
 Is there variety in the sauces or seasonings?
 Are there too much last minute cooking?
 Have you planned too may dishes, or too many
complicated or new dishes?