Types of Meals and Menu Pertemuan 3 Mata kuliah: V0274 - Pengolahan Makanan II (CULINARY II) Tahun:...

Types of Meals and MenuPertemuan 3

Mata kuliah : V0274 - Pengolahan Makanan II (CULINARY II)

Tahun : 2010

Bina Nusantara University

3

Chapter Objectives

• Identify and describe types of meals• Identify and describe types of menus• Identify banquet Menus and Planning

Types of MealsBreakfast

Breakfast is the first meal of the day.it varies widely, depending on eating habits and nationality. The English and Americans enjoy a large breakfast, in the manner of a full meal, whereas the French and italians have a very small breakfast. African countries, of course, have widely varying breakfast traditions.

• Continental BreakfastThis is the most common breakfast on the European continent and is known in Switzerland as Schwizer Fruhstuck, Swiss Zmorge or Petit dejeuner.

Bina Nusantara University 4

Continental Breakfast consists of the following:Beverages: Fruit juices, coffee, cafe latte (coffee with

hot milk), tea, hot chocolate, milk.Breads: A large variety of regional bread specialities,

crispy rolls, croissants, zwieback, and toast.Jams: Several varieties, in portioned packages or in

bowls, often with honey.Butter: Butter and margarine, in portioned packages.Miscellaneous: Soft-cooked eggs, cheese, cold cuts

and muesli.


• American or English BreakfastAmerican and English guests, who like to start the day with a substantial meal. In addition to the continental breakfast items, the following foods are offered:

Fresh fruits: Grapefruits, apples, pears, bananas, oranges, etc.

Fruit juices: Orange, grapefruit, mango, etc.Jams: Orange marmalade.Fruit compote: Prunes, apricots, pears, peaches, etc.Cereals: Several varieties, including corn flakes and

porridgeBina Nusantara University 6

Egg dishes: Fried eggs, omelets, scrambled eggs with bacon or ham, poached eggs, etc.

Meat: Usually cold items, such as roast beef, cold cuts, ham, salami, but also hot dishes such as pork, lamb chops,etc.

Fish: Haddock, smoked salmon.Dairy products: Yogurt, cream cheese, etc.• The Breakfast Buffet

The breakfast buffet, because of the large variety of items offered, is very similiar to the american breakfast. The basic difference is in the style of service. The guests serve themselves, only hot beverages are served by wait staff.


• BrunchBrunch is a combination of breakfast and lunch. Brunch is in principle an expanded breakfast buffet. It could also be called a late breakfast or an early lunch.

LunchIn continental Europe, lunch is usually the main meal of

the day. Lunch today is generally composed of lighter, simplier dishes and contains three courses:Appetizer/salad/soupMain dishStarch accompanimentDesserts/sweets


DinnerIn restaurants, including those in Europe, dinner is the main meal

of the day, especially in a seasonal establisments and in hotels offering meal plans

A dinner is usually composed of three to five courses:Cold appetizer or saladSoupWarm appetizerMain dishStarch accompaniments plusVegetable and/or green salad plusDesssert or sweets


Types of Menus• In Addition to proffesional considerations, the

planned menu should reflect locale, time constraints, and guest preferences.

• Menu types are classified in the following ways:Travelers’Lunch

Principle: light, simple meals.Application: suitable for highway rest stops and restaurant near major roads,train stations, and airports.Fast-food MenuPrinciple: to provide appropriate food in a very short time at reasonable prices.Application: food stands, self-service cafetarias,fast-food establishments.


Business LunchPrinciple: meals for business people and their guests, who combine lunch with business discussions.Application: Restaurants in the city or near commercial centers, with good food and good service.Gala Menu (festive menu)Principle: for special gala menus to honor an extraordinary occasion, dishes and foods should not be ordinary. Room decorations, music, and other special activities should underscore the festive nature of the event.Application: Family celebrations, birthdays, weddings,New year,etc.


Childern’s Menu

Principle: children are important guests with special wishes who should not be ignored for reasons of profitability. Desserts should always be included on the children’s menu.Application: especially family hotels, resort restaurants and restaurants catering to families.Senior Citizen MenuPrinciple: older people prefer familiar and regional dishes. These should be nutritionally adjusted for their life-style.Application: all restaurants with older clients.Fasting MenuCertain religious groups maintain strict dietary laws, including Muslims, Hindu, and Jews (kosher). Catholic observe fast days (Ash Wednesday, Good Friday), during which the the concumption of animal flesh-meat,poultry, game is prohibited.


Vegetarian Menu

Vegetarian menu are becoming increasingly popular. People choose a vegetarian (meatless) diet for various reason. Vegan diets include only foods from plants. Lacto-vegetarian diets include plant foods and dairy products. Ovo-vegetarian diets allow plant foods and eggs. Lacto-ovo vegetarian diets include plant foods, dairy products, and eggs.

Whole-Food MenuPrinciple: Primarily a lacto-ovo vegetarian diet. The menu should include fewer protein and fatty foods, more high-fiber foods.


Low-Calorie Menu

Principle: low-calorie menus are designed to maintain the normal body weight or to reduce it. To reduce body weight, one must eat fewer calories than are needed for energy. A complete low-calorie menu with beverages shoulg not exceed 690 cal (2.900 kJ).Application: useful in hospitals, spa restaurants,etc.Therapeutic Diet MenuThe therapeutic diet is planned by a dietitian, as prescribed by a doctor, to improve or control the illness of a patient. Other Special MenusPrinciple: menus are composed of speciality ingredients and dishes that characteristic of a special theme.Application: special theme restaurants as well as festive occasions in all restaurants.


Staff Menu

Employees in Switzerland expect a nutritionally balanced, high-quality, well-prepared, tasty lunch as part of the benefitsGood cafetaria meals and menus for employees are important means of guaranteeing a good work environment!Buffet MealsSelf Service Buffet, Cafetaria StyleSelf-service buffet are used in many institutions, for various occasions. Self-service buffets are primarily found in department store restaurant, staff cafetarias,etc.Partial Self-service BuffetFor this type of buffet service, guests are seated at tables and the wait staff lays the tables and serves beverages.Customers serve themselves only from the the dishes presented on the buffet.


Types of Buffets– Cold buffets (only cold dishes)– Combination buffets (cold and warm dishes)– Special buffet (focus on certain foods, foe example, breakfast buffet,

cheese buffet, salad bar, smorgasbord)Buffet Planning

Buffet Planning follows the same guidelines as menu planning.The whole buffet should include a variety of presentation yet convey a unified theme. It should delight the eyes and present choices for every taste.

Buffet DisplayEffective buffets start with proper table arrangements. Table should be set up to allow a smooth service flow and enough line space for the guests.


• Banquet Menus and PlanningIn addition to skilled staff and proper facilities, banquet planning requires information about the type of festivity and the invited guests. It is important to know how many guests are expected, the cost per person, special food considerations, etc. The most important rule is to prepare an accurate and detailed banquet order.


Types of Meals and Menu Pertemuan 3 Mata kuliah: V0274 - Pengolahan Makanan II (CULINARY II) Tahun:...

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