HM F ELEC 2

ASIAN CUISINE

Module 2: Menu Planning of Different Asian Dishes

Introduction

The word ‘MENU’ comes from the French word means detailed list of the dishes to be served a
banquet or meal. It is considered to be one of the most critical activities of food service
operations. It defines the décor, service style, costume, and required cooking skills. The process
of planning a menu must be thoroughly understood. To make a profitable in Hospitality business,
Menu and Banquet packages must be design to suit the taste and budget of the target market.
Likewise, the cost and the prices should be made to conform to describe food cost budget for
preparation of dishes.
Menu planning is the process of deciding what you will eat for each meal, including main dishes,
side dishes, and desserts. It also entails knowing how many meals to plan for and when to serve
them. Daily activities and scheduling variations may complicate the menu planning process.
Knowing what types of foods can be prepared according to the activities and schedules for a
particular day is an important part of meal planning.

Learning Outcomes

At the end of the lesson, the student can:

1. Design a menu planning for Asian dishes.

2. Prepare menu costing for different dishes.
3. Prepare a different types of menu in selected Asian countries
4. Discuss the different kind of menu.
Learning Content

OVERVIEW OF MENU PLANNING

Menu planning is the process of deciding what you will eat for each meal, including main dishes,
side dishes, and desserts. It also entails knowing how many meals to plan for and when to serve
them. Daily activities and scheduling variations may complicate the menu planning process. It
means choosing foods that will be the most helpful in controlling your cost of food production. It
also means knowing how much of and when to eat those foods. There are several ways you
can plan your meals to make sure you're getting the right foods, in the right amounts, every day.

Event planners should always plan to offer several entrée or menu choices to ensure that all
guests will be pleased with the meal. Anticipate special needs: With many health related and
religion issues and preferences, Chef’s and Managers should anticipate the special dietary
requirements while planning a menu.
Menu Preparation should follow the process flow given below

Analysis of the Market:

Market segmentation, identifying the low price of

products & goods in market and their needs,
budget, & market survey
Designing Menus:

Based on the selected Asian dishes

Preparing & Testing Recipes:

Testing for selected dishes for quality appearance

and yield
Adjusting/ Finalizing Recipes & Menus:

Based on the results of recipe test

Calculating Recipe Cost & Prices:

Based on prescribe food cost budget

Testing Acceptability of Menu Recipes;

Conducting Menu Analysis

Execution:

Preparation of selected dishes based on the menu

& cuisine

The Kind of Menu

1. Special party menu: These menus offered during banquets and parties of all kinds.
2. Table d’hote: This is a set of menu of a complete meal at a set price. A choice of dishes
are offered, but maybe limited.
3. A la carte: This is a menu wherein all dishes are priced individually. It is a cooked to
order and therefore, the custom should be prepared to wait for this service.
COMPONENTS OF A MENU:

A. APPETIZERS- Hot or cold hors’s d’oeuvres like canapes, vegetable relishes, some of the
popular hors d’oeures are:

Shrimp cocktail, calamares, mango prawns delight, sautéed mushroom, smoked salmon,
gambas a jillo, morart ham & green peas, and topped with parmesan cheese.
B. SOUP- thick like cream soup, purees, or veloutes or thin like bullion, broths and
consommé
C. SALAD- Serve before or between the main courses, if no appetizer salad can be served as
starter. Salads are more elaborate and usually contain meats shellfish vegetable and fruits.
D. MAIN ENTREES- They can be classified according to main component, separating
seafoods from pasta items pork, beef dishes and vegetables.
E. DESSERT- Provide the fifnishing touch to the meal. It includes items like frozen desserts
such as, ice cream, mousse, sherbets, sundae, cake, fresh fruit, pies, pastries, puffs and
puddings.
F. WINE AND BEVERAGE- Wine are best complement to the main dishes, introduce
drink varieties and drink of the month.

TYPES OF MENU

FIXED MENU

A fixed menu is a menu with few options and a fixed total price. It can be confused with static
menus because the words, outside of the context of menu names, are similar. But the fixed menu
definition is far different from that of the static menu.

A fixed menu is also commonly called a set menu, and there are two common types. The table
d’hote menu and the prix fixe menu.

CYCLE MENU
Is a menu or part of a menu that has repeated options over a specific period of time. The cycle
menu definition is fairly intuitive given its name. Think of a sandwich shop that offers a certain
sandwich on Monday. Then another sandwich on Tuesday. And so on for the rest of the week. If
they stick to those sandwiches on those days and repeat that week after week, it’s a cycle menu.
STATIC MENU
Is a larger menu, typically divided into categories, that doesn’t change very often. It’s the most
widely used menu today, and it’s what you likely think of when you think of menus.

That’s because the majority of restaurants and bars out there utilize a static menu. They typically
provide the best customer experience because of the amount of options they provide, their
consistency, and their easy navigation.

The fact that a static menu doesn’t change very often means the customer experience is
consistent. But the fact that static menus are large makes that consistent experience full of
possibility. A static menu typically presents everything a bar or restaurant offers. Depending on
whatever restaurant technology is being employed, it can be on digital display boards, or paper
menus. You can even leverage a QR code menu. It may contain some a la carte ordering options,
some meal options, some du jour options, and some cyclical options.

And, as we mentioned, food and beverage in a static menu are usually categorized into different
groups. For food this may be appetizers, salads, entrees, etc. For drinks it may be shots,
cocktails, beer, and wine. This makes static menus particularly easy to navigate.

RECIPE STANDARDIZATION

A recipe is document that indicates the ingredients needed for a dish, the quantity or portion
required per ingredients, unit cost, per unit, the total cost of each ingredients and the total cost of
the whole recipe, including siding, and accompaniments.

The standardized recipe is an important tool for maintaining high quality food and for controlling
the food cost. The yield is calculated for an exact quantity based on the predicted number of
portions required and the specific portion size. The recipe is tasted and tested at least for three
trials until it has produced a product of the desired quality and quantity. Recipes are recorded in a
recipe card or cost sheet.

THE SEASON OF THE YEAR

Menu planning is long range. If menus have to be complied in advance of the actual data of
production, the season of the year should be considered, there are certain dishes which are better
offered in hot weather and are unsuitable in cold weather.
BALANCE

There are certain pointers to consider in terms of balance:

A. Repetition of ingredients- Never repeat the basic ingredients in one menu. Example:
menudo, afritada, mechado, baked macaroni
B. Repetition of color- The colors of dishes in a menu should be varied, dishes exemplified
in a have orange as the dominating color and such combination should be avoided
C. Repetition of words- Repeating the same words or terms should be avoided Example:
fried fillet, grilled fillet, steak fillet
D. Overall balance of a menu- The menu planner should ensure that varied dishes of light
and heavy course are included
E. Texture of courses- Attention should given to the texture of courses. Some dishes should
be soft, some should be crunchy and some chewy
F. Seasonings- strong seassonings should not be repeated in more than one courses care
should be observed in the use of herbs, spices, and condiments.
G. Sauces- if different sauces are served in a menu the foundation or base of the sauces
should vary. Example: demi glaze, veloute, tomato, statch thickening
H. Food Values- offer menus that are adequate in nutritional value. A well balanced meal
should be based on the three basic groups and some nutritional guidelines. The menu
should also meet the nutritional as well health needs of the customer.

Teaching and Learning Activities

How do you differentiate Table d’hote from A la Carte?

Why is there a need to group menus in planning and preparing the Asian dishes?
What are the roles of the menu in culinary dishes, and what are the importance in food industry?

Group Performance Assessment

Students’ Sharing

Criteria for Scoring

Fluency- 5%
Content- 10%
Discipline- 5%
____
20points

Product Assessment

Menu Planning

Students plan recipes that are suitable for specific dishes of Asian countries.

Criteria for Rating:

Menu Combinations- 10%

Creativity - 10%
Originality - 5%
Teamwork - 5%
_____
30%

MARKET ORDER FORM ON SELECTED ASIAN DISHES

Quantity Unit Name of Ingredients Market Actual Market Remarks
Price Price

Total
Name of Purchaser_________________________

Recommended Learning mate rials and resources for supplementary reading

 [Link] food culture

 [Link] arts
 [Link] cuisine
 [Link]

Flexible Teaching Learning Modality (FTLM) adopted

 Online (synchronous): Sedi, FB Messenger, Google Classroom, Edmodo

 Remote(asynchronous) Module

Assessment Task

 What are the roles and importance of the menu in culinary operations?
 Prepare a menu on selected Asian cuisine to be perform by the students in the kitchen
laboratory.
  What are the advantages in preparing the menu, menu costing, market order and job
description in culinary operation?

References

 Kittler, P. Sucher, K (2003) Cultural Foods, USA, Peter Marshall

 Roldan A. (2014) Introduction to Culinary Preparations, Philippines, Paranaque City Metro
Manila
 [Link] food culture
 [Link] arts
 [Link] cuisine
 [Link]

ISUE_ _ Syl___
Revision: 02
Effectively: August 1, 2020