Unit 6

Menu Planning, Recipes, and

Cost Management

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 Unit 6 Objectives
• Describe different types of menus
• Measure ingredients and portions
• Discuss the structure and functions of
standardized recipes
• Convert recipes to higher or lower yields
• Calculate raw food costs
• Perform yield-cost analysis
• Explain the principles of receiving, storage
and inventory control
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 Menu Planning Components/
Considerations
• Type of Institution
(hotel, hospital, employee food
service, catering, banquet,
fast-food and take-out, full-
service restaurants)

Can you think of others?

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 Menu Planning Components/
Considerations
• Kind of Meal
(breakfast, lunch, dinner, brunch)

Again, can you think of

others?

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 Types of Menus

• Static and Cycle menus

• À la carte and Table d’hôte
• Prix Fixe
• Tasting Menu

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 The Modern Menu
• First Courses
(appetizer, soup, fish, salad)

• Main Dish
(meat, poultry, fish with vegetable
accompaniment)

• Dessert Dishes
(fruit and cheese, sweets)

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 Major
Menu Planning Considerations
Variety and Balance

• Flavors
• Textures
• Appearance
• Nutrients

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Major Menu Planning Considerations,
cont.
• Kitchen capacity
• Equipment limitations
• Availability of foods
• Personnel limitations

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Major Menu Planning Considerations,
cont.
Food Item Concerns
• Point of origin
• Grade or quality
• Cooking method
• Size of portion

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Terms Related to Menu Planning

• “Fresh”
• “Imported”
• “Homemade”
• “Organic”

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 Recipes
• What is a “recipe?”
A recipe is a set of instructions for the
production of a certain dish.
• What type of information does a recipe
provide?
Some recipes supply extensive information and
some very little, you always have to use
judgment!

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 Recipes, cont.

• What and why are you “judging?”

• Food products are not uniform

• Kitchens have different equipment
• It is really impossible for a recipe to
provide instructions for all variables

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 Standardized Recipes
• Menu development and recipe development
are joint activities.
• A standardized recipe should produce:
– a known quality
– a known quantity
• A standardized recipe specifies:
– Type and amount of each ingredient
– Preparation and cooking procedures
– Yields and portion size
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 Instructional Recipes vs.
Standardized Recipes
• The purpose of an instructional recipe is to
teach the basics of cooking .
• Instructional Recipes are structured differently
than Standardized Recipes.
• Instructional Recipes are more complete than
Standardized Recipes.

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Instructional Recipes Include:

• Instructions for preparation – to help

you learn and think about techniques
• Variations and optional ingredients – to
help you learn to see a pattern behind
each recipe

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 Cooking with Judgment
• When you use a recipe, apply your knowledge
by asking yourself the following questions:
– What basic cooking methods are being used?
– What are the cooking times?
– What are the characteristics of the ingredients?
– What are the functions of the ingredients?

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 Measurement
• Ingredient Measurement
 Volume - liquids
 Count
 Weight (most accurate)
 Even distribution
 Standard fill

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 Measurement, cont.

• Portion Control – the measurement of

portions to ensure that the correct
amount of an item is served.

 Portion control begins with

measuring ingredients.

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 The Metric System
• The metric system is the most common
measuring system in the world.
• If a recipe is written using the metric system,
use metric system measuring equipment.
• If the recipe is written in the U.S. system, use
the U.S. measurement equipment.

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Metric System Measurement

1. Volume - Liter
2. Weight - Gram
3. Length – Meter
4. Temperature - Degree Celsius

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 Common Equivalents
• Dash = 1/8 tsp • 2 pints = 1 quart (32 fl. oz)
• 3 tsp = 1 tbsp • 4 quarts = 1 gallon (128 fl. oz)
• 2 tbsp = 1 fl. oz • 2 Gallons = 1 peck
• 4 tbsp = 1/4 cup (2 fl. oz) • 4 pecks = 1 bushel
• 5 1/3 tbsp = 1/3 cup (2 2/3 fl • 1 fl. oz = 28.35 grams
oz) • 454 grams = 1 lb
• 16 tbsp = 1 cup • 2.2 lbs = 1 kilogram (1000
• 2 cups = 1 pint grams)
• 2 cups = 1 pint (16 fl oz) • 1 tsp = 5 milliliters

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 Framework for Judging Conversions

• A kilogram is about 2.2 pounds

• A gram is about 1/30 ounce
• A pound is about 454 grams
• A liter is slightly more than a quart
• A centimeter is slightly less than ½ inch
• 0 degrees Celsius is the freezing point of water (32
degrees Fahrenheit)
• 100 Celsius is the boiling point of water (212 degrees
Fahrenheit)

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Problems with Converting Recipes
• For the most part, conversion works well.
• Very large conversions are a problem.
• Consider the following:
Measurement
Surface and volume
Equipment
Time

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Additional Conversion Problems

Evaporation
Recipe Errors
Language Challenges

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 Food Cost
• Factors to Consider:
Menu
Purchasing/ordering
Receiving
Storing
Issuing
Kitchen procedure (portion control and
standards, waste, sales and service)

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 Controlling Food Costs
• A critical part of the food service business is
controlling costs.
• The cost control system is a pathway to
successful cost control and potential profits.

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 Food Cost Percentage

• Always determined by the enterprises

budget
• See formula below:
Percentage = food cost
menu price

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 Yield Cost Analysis
• Determines the difference between the AP
(as purchased) price of an item and the EP
(edible portion) of the item.
As Purchased is the way an item is
purchased untrimmed and un-fabricated.
Edible Portion is the item that has been
fabricated and all the unusable (for this
recipe) parts taken away.

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 Purchasing Considerations
• Par stock
• Written specifications
• Price quotes
• Receiving
• Storing
• Measuring
• Serving

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 The Control System
“A Well Planned Menu”

• Use all edible trim.

• Don’t add items unless you can use the
trimmings.
• Plan production to avoid leftovers.
• Plan ahead for use of leftovers.
• Avoid minimum-use ingredients.

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