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spiceyrox
spiceyrox

menus

message posted 17-Jun-08 20:26:34
hey guys im new here actually im still studying to become a real chef yeah me!... anyhoo i got this assignment and i just cant seem to find the information... the assisnment asked that i list all the different types of menus ... then there is another section of it that deals with HACCP... help me please guys i love this professsion and do want to stick around in it
Tourant.chef
Tourant.chef
message posted 18-Jun-08 10:41:59
Hey Spiceyrox

Good to see that some people are still keen on learning.

Right Menu’s….. I’m going to give you the full on, you pick what you need, but knowing some of these college lecturers they wont even know what’s what.

The Basics:

A’la carte – Individually Priced Items
Table d’ hote - Set menu , One price

Traditional Types of Menu’s (Still used widely in Europe)

Travelers Lunch Auto-lunch
Fast-food Menu Quick-lunch
Business Lunch Business-lunch
Gala Menu Menu de gala
Children’s Menu Menu d’enfant
Senior Menu Menu de l’aine
Fasting Menu Menu maigre
Vegetarian Menu Menu vegetalien et vegetarien
Spa/Whole-food Menu Menu d’ailments complets
Low-calorie Menu Menu pauvre en energie
Therapeutic Diet Menu Menu regime ou dietetique

Speciality Menu Menu special
-Game Menu de la chasse
-Fish Menu de pecheur
-Men Menu de messiers
-Women Menu des dames

Staff Menu Menu pour le personnel
Banguet Menu Menu de banquet


Now I know this sounds like crazy but each type has a set specification:

Travelers Lunch

Principle: Light, simple meals, which should not interfere with alertness or stress the digestive system.
Composition: The menu should consist of two or three courses
-No gas causing foods
-Low-fat dishes
-Nonspicy foods
-No alcoholic beverages or dishes containing alcohol
-Caloric content, including beverages, should not exceed 905cal (3.800kj)


Types of Printed Menu’s

Menu – MENUKARTE
Planned menu of several courses, served in specific order

Daily Menu – TAGESKARTE
A selection of dated daily menu meals or daily speciality dishes

Printed Menu – SPEISEKARTE
An assortment of (small or large) foods, offered for a limited time

Speciality Menu – SPEZIAL-KARTE
An addition to the printed menu, for example, a speciality food offered for one week only

Seasonal Menu – SAISON-KARTE
Dishes offered for foods in season

Dessert Menu – SUSS-SPEISENKARTE
Can be part of regular menu or printed separately

Banquet Menu – BANKETT-KARTE
Menu suggestions for large groups, with several price structures.

I think that covers it, get back if you need all the specifications on the types of menus, I only listed the Travelers Menu.

As for HACCP, sod it! I always found that mixing chemicals gives a better result, or just google it.

Cio
crazychef
crazychef
message posted 29-Jul-08 03:28:45
Bloody hell, Tourant Chef.....
I am intrigued....like an encyclopedia.....carry on don't stop there..
Seriously......very informative...
ProChefBlog
ProChefBlog
message posted 03-Mar-09 05:26:58
HI spiceyroxey! Good luck with your studies and I hope you will be a professional and good chef soon! Click the link below for my list of recipes and some tips as well. Have a tasteful day!

-------------------------------------
http://prochef360blog.com/
breadandcheese
breadandcheese
message posted 04-Mar-09 12:36:18
HACCP

A lot of its common sense and what you'd do an a daily basis anyway, but if you take on board what you're being taught you're well on the way to getting it. The basics (very) are

1. Decide what is going to be a "hazzard" to your food and who eats it (e.g. bugs in food)

2. "Analyse" why its a hazzard (e.g. annoying & shouldn't be there (hair in food), will cause injury (glass in food), make someone ill (nasty bugs in food) kill someone (even nastier bugs or chemicals)

3. Itendify what steps or "controls" you can put in place to prevent or control the "hazzard" (e.g. cover your head with a hat or hair net, buy from reputable suppliers, store or cook food properly etc.)

4. Decide what "control" point is critical to you operating safely. This is usuallly measureable in some way e.g. maintaining fridge temperatures below 8'C and preferably lower, cooking protien based foods such as meats to 75'C or higher, and record these steps.

recording everything is very important, cos there is now a legal requirement, and you've also taken steps to cover your back by showing due dilligence in doing so, in case anything 'orrible happens.

These are very basic guidelines tho - take on board what you're taught and if you are out on work experience get them to show you in practice how things work.

Bet Heston's glad he kept records....!!!
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