Mise-en-place A French term which is translated as "putting in place". Referring to preparation prior to service Nutrient The substances found in food that nourish the body Nutrition The process by which organisms take in and utilize food material Perishable Refers to food will deteriorate or rot Portion The amount of food or beverage served Protein A macro nutrient made up of amino acids. Good sources include meats, poultry, seafood and eggs Table D'hote A French term which is translated as "table of the host". A set price menu Target markets The select group of customers, with similar characteristics, in which an establishment focuses its efforts towards
Key components of – different cuisines Asian cuisines Middle Eastern cuisines Mediterranean cuisines European cuisines Proteins Chicken Pork Eggs Proteins Lamb Legumes Proteins Chicken Pork Proteins Chicken Pork Starches Rice Noodles Starches Wheat Starches Wheat Bread Rice Starches Wheat Oats Rye Vegetables Leafy greens Vegetables Fruit vegetables Vegetables Fruit vegetables Vegetables Root vegetables Flavourings Soy Flavourings Herbs Flavourings Herbs Garlic Flavourings Animal fats Cooking methods Stir fry Braise Cooking methods Grill Cooking methods Braise Cooking methods Braise Serving styles Shared meals Serving styles Shared meals Serving styles Shared meals Serving styles Individual This is of course is very general and you will probably need to explore the specifics of the most relevant cuisines that apply to your work situation. Example of components for Japanese cuisine
Rice Products: White, brown Noodles Canned (no added salt) Poultry (lean): Chicken Duck Yoghurt: Plain Flavoured Canned (no sugar) Corn products: Polenta Frozen Seafood: Fish Shellfish Cheese Dried Oats: Porridge Muesli Dried: Dried peas Chickpea Dried beans Lentils Soy products: Tofu Bean curd Tempeh Alternatives: Calcium enriched soy Juice Other grains: Barley Millet Quinoa Other protein rich foods: Nuts and Legumes/ pulses
Custards Vegetables Roasting Large cuts of meat Vegetables Shallow frying Small cuts of lean meat Offal Vegetables Noodles Eggs Deep frying Small cuts of meat Battered, crumbed and pastry wrapped Potatoes Selecting appropriate ingredients There are many elements to producing, presenting and serving food in the hospitality and tourism industry. Selecting appropriate ingredients for meals will help to assist in producing optimum quality products and hopefully meet the needs of your customers. Seasonal availability
Brassica's Cabbage Cauliflower Broccoli Bok Choy Kohlrabi greens Spinach Lettuce Rocket (argula) Silver beet Herbs and spices Panadan Turmeric Curry leaf Thai coriander Wet, cold and dark Fungi Mushrooms Fruits Apples Pears Quinces Fruits Oranges Lemons Apricots Peaches Tropical Fruits Bananas Papaya Mango Lychee Guava Dried fruits Dates Prunes Sultanas Raisins When researching seasonal foods make sure that the information you are accessing is for the area in which you reside. The seasons for the Northern and Southern hemispheres are in reverse. It is also important to be aware that many sources list foods that are available; this can mean from anywhere, rather than what is available in season locally.
Naan and Pickles. Thai cuisine Popular dishes include: Tom Yam – spicy shrimp soup Pad Thai – fried noodle Kang Keaw Wan Gai – green chicken curry Gaeng Daeng – red curry Tom Kha Kai – chicken in coconut milk soup
Bánh Mì Thịt – Vietnamese baguette Vietnamese salad rolls Bánh Cuốn – rice flour rolls Bánh Bao – a steamed bun dumpling Bánh Chưng – sticky rice dish Bún Măng Vịt – bamboo shoots and duck noodle soup Bún Chả – grilled pork and vermicelli noodles dish. Japanese cuisine Popular dishes include: Sashimi – thin slices of raw fish Sushi – raw fish, served on vinegared rice Sushi roll – filling is rolled in rice with a covering of nori. Tempura – seafood or vegetables dipped in batter and deep-fried Kare Raisu – curry rice Soba, udon and ramen noodles Teppanyaki – meat, seafood and prepared in front of guests Donburi – bowl of rice covered with one of a variety of toppings
Truffes – expensive black mushrooms Ratatouille Crepes – thin pancakes Desserts – flans, ganache, tarts, pastries, crossaints. Italian cuisine Popular dishes include: – cooked dough base with various toppings Chicken parmigiana Gelato – Italian ice-cream Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks Risotto – short grain rice dish Mortadella – heat cured sausage Spumoni – molded Italian ice dessert Cheeses – mozzarella, Parmigiano-Reggiano Pasta – cannoli, spaghetti, penne, fettuccine, linguine Lasagna
Greek cuisine Popular dishes include: Baklavas – baklava pastry Horta Vrasta – boiled leafy greens Tyropitakia – cheese pie triangles Kotosoupa Avgolemono – chicken and lemon rice soup Revithosoupa – chickpea soup Classic Dips and Spreads – melitzanosalata, skorthalia, taramosalata, tzatziki Pastitsio or Pasticcio – creamy cheesy baked pasta with meat Horiatiki Salata – Greek salad Moussakas – moussaka with eggplant Arni me Patates – roasted lamb with potatoes Souvlaki – skewered kebabs Gyro – sliced rotisserie-roasted meat Spanakopita or Spanakotyropita – spinach pie with cheese Dolmathes or Dolmades – stuffed grape leaves Yemista me Ryzi – meatless stuffed vegetables.
Spanish cuisine Popular dishes include: Pulpo a la Gallega – Galician octopus Cochinillo Asado - roast suckling pig Paella – Spanish rice dish Jamon Iberico and Chorizo – Iberian ham and spicy sausage Gambas Ajillo – garlic prawns Pescado Frito – fried fish Tortilla Española – Spanish omelette Gazpacho – cold tomato soup or liquid Queso Manchego – Spanish sheep cheese Patatas Bravas – fried potatoes in spicy sauce. More information can be found at these sites: . Religion
Valentine's Day, also known as Valentine's Day or the Feast of Saint Valentine, is observed on 14th February each year. It is celebrated in many countries around the world. It is not commonly celebrated in Malaysia. It evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards. Common Valentine’s Day meals and food items include: Chocolates Candy/sweets Champagne Seafood. An example of a Valentine’s Day menu is as follows: Baked Oysters Herb Aioli, Sweet Smoked BBQ Sauce, Arugula, Parmesan and Cheddar Cheese. Tuna Tartare with black truffle powder Chilled Bearnaise, White Truffle Oil, Black Truffle Powder. Foie Gras Foie Gras With Mustard Seeds and Green Onions in Duck Jus.
Handicraft Festival New Year. Indonesia PUBLIC HOLIDAYS New Year's Day Tahun Baru Masehi Birth of the Prophet – Maulid Nabi Muhammad Chinese New Year – Tahun Baru Imlek Day of Silence – Hari Raya Nyepi (Tahun Baru Saka) Good Friday – Wafat Yesus Kristus (Jumat Agung) Ascension Day – Kenaikan Kristus Buddha's Birthday – Waisak Ascension of the Prophet – Isra Mi'raj Nabi Muhammad Independence Day Hari Proklamasi Kemerdekaan R.I. Day Ramadan – Idul Fitri (Lebaran Mudik) Feast of the Sacrifice – Idul Adha (Lebaran Haji) Islamic New Year – Baru Hijriyah Christmas – Hari
Day of Valor – Araw ng Kagitingan Labour Day – Araw ng mga Manggagawà Independence Day – Araw ng Kalayaan National Heroes' Day – Araw ng mga Bayani Bonifacio Day – Kaarawan ni Bonifacio Christmas Day – Araw ng Pasko. FESTIVALS Ati-Atihan Feast of Our Lady of Candles Moriones Festival Kara Feast of the Immaculate Conception. Singapore PUBLIC HOLIDAYS New Year’s Day Chinese New Year Easter
Chakri Memorial Day – Wan Chakkri Songkran Festival – Wan Songkran Coronation Day – Wan Chattra Mongkhon Royal Ploughing Ceremony and Farmer's Day – Wan Phuetcha Mongkhon Vesak Wan – Wisakha Bucha Asalha Puja – Wan Asanha Beginning of Vassa – Wan Khao Phansa HM the Queen's Birthday – Wan Chaloem Phra Chonmaphansa Somdet Phra Nang Chao Phra Boromma Rachini Nat Chulalongkorn Day – Wan Piya Maharat HM the King's Birthday – Wan Chaloem Phra Chonmaphansa Phra Bat Somdet Phra Chao Yu Hua Constitution Day – Wan Rattha Thammanun New Year's Eve – Wan Sin Pi Eid ul-Fitr Eid al-Adha. FESTIVALS Chinese New Year
There is less elasticity in this price for lunch meals. That is, there is less room to move in terms of setting prices at lunch time. People traditionally have cheaper alternatives at lunch time, and there are more places open and a greater range of alternatives. This means that management must actively monitor things such as ‘average selling price per cover’, and the prices being charged by their immediate competition in order to determine what a viable selling price is being charged. It is a commonly held theory when pricing meals, that food cost should equal 30% – 33% of the selling price. Cost control The overall objective of any commercial establishment should be to make money which is established by using the following formula: Sales – cost of ingredients = gross profit Sales – all costs (wages, cost of ingredients, overheads) = net profit. Example: XYZ establishment has taken $10,000.00 for one week’s trading, its cost of ingredients was $3,500.00 and overall expenses were $8,500.00. If the above formula was applied to this restaurant, it would look something like this: $10,000.00 – $3,500.00 (cost of ingredients) = $6,500.00 (gross profit) $10,000.00 (sales) – $8,500.00 (overall expenses) = $1,500.00 (net profit). When expressed as a percentage, it would look like this:
150 g in pastry or similar 180 g pure meat i.e. Fillet steak 200 g Sirloin, Rump 250 – 300 g T-Bone, Trout, Flounder. Vegetables 2 x 50 g each; Example: Broccoli and Carrot (used to be meat, 2 vegetables plus a farinaceous item). Farinaceous (potato, rice, etc) 100 g for a main meal, 30 – 75 g for an entrée. menus give a vegetable or farinaceous of between 50 – 100 g each) Shellfish 60 – 90 g per entree portion depending on how rich the overall dish is and what else is served with it. Soup 200 – 250 ml per entree portion. Sauce