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| HA100 : The Class : Food : Food Preparation : Food Preparation |
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| HA100 : The Class : Food : Food Preparation : Food Preparation |
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Trends: Demographic Shift Preprocessed Foods Healthier Lifestyles
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The Menu: A Silent Sales Person Important to the Success of an Operation
Determination Factors when Designing a Menu:
| 1. The number and Skill Level of the Kitchen Staff |
| 2. The Amount of Storage Space |
| 3. The Size and Amount of Equipment in the Food Preparation Area |
| 4. The Setup of the dining Room |
Types of Menu:
Static - does not change
Cyclical - change on regular basis, generally repeat every four to six
weeks.
Table dh๔te - menu includes all the courses and accompaniments of the
meal at one price.
A la Carte - menu that charges for each item separately.
Du Jur - menu that changes on daily basis.
Preparation:
Transforms foods as purchased
To a form ready to be cooked
Question: What do you purchase?
How do you receive it ?
How do you store it?
(HACCP) - Why are these
standards important to restaurant establishments?
The Recipe:
Components of a recipe:
Name
Yield
Cooking Time what influences it?
Amount of Ingredients
Procedures
The following site Kitchenlink will show you some recipes.
Production:
Raw food (ingredients) converted to be served.
Heat Transfer:
Conduction Pan Saut้
Convection Oven and Boiling in Water
Radiation Microwave
Sanitation:
Customers expect
.. Cleanliness
Why this focus on sanitation?
Publicity
Legal Reasons
Regulatory Agencies:
Monetary
More information about bacteria and the diseases they contribute to can be found on the following web site - The FDA - Bad Bug Book
What are the most dangerous foods we deal with in commercial kitchen?
Milk
Eggs
Meats/Poultry
Fish/Shellfish
Why are these the most dangerous foods we deal with?
Go on to Assignment #1
or
Go back to Food Preparation
E-mail Lenka Hospodka
or call (928)
523-2845
(Lenka Hospodka)
Copyright 1999
Northern Arizona University
ALL RIGHTS RESERVED