TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 5 - Wayne Gisslen

Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes? | Menus, Recipes, and Cost Management Chapter 5 Chapter Objectives 1. Explain how the makeup of a menu depends on the type of meal and the institution using it. 2. Describe the differences between static and cycle menus, and between à la carte and table d’hôte menus. 3. List in order of their usual service the various courses that might appear in modern menus. 4. Devise balanced menus that contain an adequate variety of foods and that can be efficiently and economically prepared. 5. Describe the problems and limitations of written recipes and the importance of using judgment when you cook. 6. Discuss the structure and functions of standardized recipes. 7. Use and understand the recipes in this book to practice basic cooking techniques. 8. Measure ingredients and portions. 9. Use metric measurements. 10. Convert recipes to higher or lower yields. 11. Perform yield-cost analysis. 12. Calculate raw food costs. Menu Forms and Functions Menus must be planned for the clientele .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cost management
• Menu forms
• Building the menu
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen