SS2 Second Term Catering Practice Lesson Note – Menu

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WEEK 4

TOPIC: MENU

Sub-Topic 1: Evolution/development of menu and factors to consider when planning a menu.

Sub- Topic 2: Types of menu

EVOLUTION / DEVELOPMENT OF MENU.

Initially, menus were list of food, in seemingly random fashion with the food being raw, prepared or cooked. Individual menus came into use in early nineteenth century and courses began to be formulated. For special occasion seven or more courses might be served e.g. hors-d’oeuvre, soup, fish, entrée, sorbet, roast, sweet, savory.

With the formulation of means, artistry and flair began to influence the various ways of cooking, and dishes were created after ‘the style of’ (e.g. a-la-francaise) and/or given the names of important people for whom they have been created (e.g. peach Melba) created for Dame Nellie Melba, the famous Opera Singer.

With the increase in migration began the introduction of styles of food and service from a wide variety of nations, resulting in the number of ethnic dishes and ethnic restaurants that we have today.

Eating at work, school, in hospitals and institutions led to a need for healthy budget-conscious food. Rapid air transport made it possible for foods and food materials one part of the globe to be available in the other. This has helped in the composition of range tremendous menus.

FACTORS TO CONSIDER WHEN PLANNING A MENU

• Competition
• Location

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