Catering and Food Services Recipe for Fifty: Kitchen Operation and Management and European and Asia Culinary

Copyright © 2012 by Gail W. Allen.

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Introduction

The modern Australian recipe for fifty and the catering manual is a part of planning menu and costing for chefs and managers.

The time has changed and formal, occasions have become less frequent but many meals still retain the old form of European quality.

The largest influence by modern Australian, has been the range of middle Eastern and Asian food, which come the use of fresh produces. This reflected by the range of recipe and ideas gathered in this book.

Covering meals from breakfast, lunch, dinner and dessert, as well as pastries and cakes. This, included with helpful advice on planning and serving meals.

The menu planning, financial and costing is discussed in manual one. This acknowledges and provides valuable background information. You will appreciate the variety of recipe for fifty. The catering manual will provide the framework and budgetary dietary needs included as part of the menu.

Contents

PART A

Catering and food service.

Chapter 1 Catering manual for Chef & manager

Chapter 2 Financial

Chapter 3 Function

Chapter-4 Chill cooked systems

Chapter 5 Food safety, Personal and kitchen hygiene

PART A

Catering and food service.

Kitchen operation and Management

Chapter 1

Catering manual for Chef & manager

Menu planning

The key point to consider when planning a menu apart from the likes and dislikes or dietary restriction of the diners, are the flavors, textures, color and weight of the meal. A well-planned menu balances all these elements. Additional, practical, aspects to consider are your ability and confidence as a cook, the budget for one meal or for a weekly, or monthly is run of meals, and the cooking facilities available. The provides of dishes which cater to the customers needs are reasonably priced, to be within covering price of meals and the capacity of the availability of staff, equipment and operating cost. When allowing the organized approach to purchasing, meal production and efficient utilization to staff and equipment, all aspects of the menu planning are discussed on the next page.

Menu Production

The menu has been planned to include the nutritionally essential foodstuff, care must be taken when handling them from storeroom to plate, ensure all nutritive values are retained as possible, on a large-scale catering operations. Good meal productions are often violated. E.g. by preparation of vegetables and meat, too far in advance which leads to over-cooking on high temperatures, in cooking roast the day before service, and holding of food for long periods in Bain Maries and hot presses. Each of these are destructive of nutritive values; it will impair the color and flavor. General appearances of food, which also increase the cost per, serve.

Meal presentation

The presentation of food is a great importance. The clients enjoy their meal is directly linked with visual appeal, the efforts of menu planner and staff can be largely nullified by poor service, conversely, much can be made of simple meals. By neat plating and colorful garnishes, and the provision of attractive dining utensils. Plate presentation (having regard to such factors as plates contrast) should be decided by the manager or chef, and then adhered by serving staff. This will ensure consistently good appearance and speed when served up. Hot food needs to be served on hot plates, cold food on cold plates. All smears need to be wiped off the plate. Clean before passing to the customer. Garnishing will be suggested at the end of the recipe. Menu planning process

When planning a menu it is usual to consider the main course of the meals first, then to fit the starter the course and dessert around it. This does not always have to be the rule. The textures, flavor, color. Should be what you look at the start. The menu process and costing planning, following is suggested to take when planning.

Have a good knowledge and appreciation of your customers, staff and facilities available.

State the aims and objectives of your food services; keep these in mind for all the following steps. For example to provide nutritional requirement to be efficient with people, material and money, to minimize bacterial hazards and a loss of nutrients. The functions of your menu for example is to provide a nutritional requirement for hospital short stay patients of Middle Eastern, European and Asian culture. Decide on menu pattern for example, 3 meal and (2light) and 3 between meals snacked each day. Decide on number of choices at each meal. An industrial canteen may have 5 choices, a boarding school only two.

Decide of menu repletion. This involves a decision on menu cycles you can use. for summer and winter. How often you update and so on. For catering institutions, this like short stay consumers a 2 week menu cycle is adequate for long term. Consumer’s menu should a least have a 3 to 4 week cycle with regular innovations.

Collets resources like, previous menu. Recipe books, magazine for idea and also use recipe for fifty as well.

Draw up menu from one per sheet of paper divided into seven days, and divide into meals.

Menu will take into account the relevant, the following, order may simplify the procedure.

Start with a main protein dish on the menu. Meal continue the main dishes with a light meal.

Then breakfast dishes.

Then do, soups, vegetable and salad and finally dessert, drink and accompaniments.

Check menu plans, and ask the following question.

The menu nutritional adequate?

Is the food fresh and in season, available and within price?

The food in the menu provide, variety; contrast of color, texture, flavor, contrast shape,for type of preparation.

This food can be prepared with the staff and equipment available.

The workload is prepared with the staff and equipment.

The meals are made pleasing whole, and will be suitable to the consumer.

Make sure that your 4 dietary needs can be accommodated, (when necessary).

11 to test your recipe, is to ask the staff and consumer their opinions.

Writer cooking out the menu on suitable forms for consumer, for cooking and stockcontrol.

Before you have your menu printed test it first. Ensure the menu is written in such a way to apply to the people being served, that the menu serves as an introduction of the food to the consumer.

It would help if the people can visualize the food and give feedback and available.

Also make sure the price are with in the cost of the recipe.

Always have descriptive word such as new, fresh, chilled, golden brown, crispgrilled, fillet and roast Standard serves

The served size must be standardized. Only tested and cost of recipes to be used, to achieve and maintain efficient kitchen production to keep an accurate cost per serve must of course decide the size and serves appropriate to the patrons. The following table are standard serves, for various menu items, which have been acceptable for many organizations, cafeterias and residential food services. The recipe is designed to yield fifty per size.

Recipe for fifty will provide the only effective means of control quantity and quality produced. It is essential to control the cost. The recipe should be based on sizes of the individual serve determined, it should detail the quantity of each ingredient to yield the given number of portions and the method used in manufacturing. The recipe is to ensure high and quantities, give to avoid waste on the one hand and under production on the other. In addition, they assist in calculation and control of purchasing quantities and stores issues.

Having decided on standard for fifty the time and work will be saved over a period that formula is recorded on recipe card, the quantities calculated for each of the yield Most often needed. Recipe cards should be uniform size and design, provide space for recording of costing, percentages and prices. You will protect the card by using transparent envelopes, and need not be removed when being used.

Standard utensils.

The utensils in which food is cooked and served should be known with accuracy, to ensure control over the number of serves obtained. Approximate capacities of cooking and serving utensils are as follows.

Baking dishes.

250mmx250mmx60mm=12serves.

500mmx 250mmx06mm=42serves.

470mmx370mmx60mm=35serves.

These are for baking cakes, pies, custard and steamed puddings etc

Serving utensils.

Ice cream scoops no 20=60g serve.

Ice cream scoops no 16=90g serve.

Ladle, wire 60g-peas.

Ladle 60ml-sauces.

Ladle 200g- wet entrees.

Ladle 250g –soup.

The pre-portioning of serves in accordance with standards also helps serving staff to achieve the required number of serves and maintain uniformity of serve sizes. Items such as fish, meat and vegetable should be cut to size before cooking, and should not present a problem when serving. Piers and pudding should be portioned after cooking, and before taken from the kitchen for service. Weighing and measuring.

For good results in cooking, accurate weighing and measuring is a necessity. Scales and measures should be checked periodically for accuracy and should always be treated with care.

Herb and spices

Food would be quite bland. Herbs are grown under temperate climate herbs generally Herbs and spices, dry or fresh are a major part of any preparation of food, without them derived from, leafs, stem or flower of small plant spices are derived from fruit, bark, roots and leaf of various trees and plants grown in the tropic. There’s the aroma and flavor also, as to the best results in food preparation, herbs and spices are best fresh, When purchased, there should be good color, strong flavor and aroma, and only brought in small bunches since they lose their flavor during storage, even under ideal conditions, the oil of spices are the volatile escape, or be exposed to air, heat and moisture.

They should be kept in a tight container with a little water per day and tightly covered. . Herbs and spices should be kept on the button shelf of the cool room.

Cooking with herbs and spices.

Herbs and spices are used to enhance the natural flavor, do not disguise it, in the case of curry and chili dishes where the character of the dishes are dependent on thepredominance of certain herbs and spices.

The cooking time is short; add the spices and herbs at the start.

Food that requires a long cooking time, herbs and ground spices need to be addedtoward the end of cooking whole spices may be added at the start of cooking.

Before adding herbs to a preparation, you need to crush slightly to release their flavor,best done using mortars.

Herbs and spices are used in soup or sauce, a bouquet you use a combination of 4 herbs and it tie in cheesecloth to make a bag.

Uncooked dishes the herbs and spices should be added hours before serving so the flavor can develop, this is especially true in the case of salad dressings, fruit juices and marinades.

Pepper the most common in spices, should be used in moderation.

Herb & spices Chart

Herb &spice      Used for herb &spice      Facts on herb & spices

Allspice; Used in meat, fish, soup, stew, pickle, sauces, spice cake& Biscuits, pumpkin, and squash. The taste of allspice resembles a blend of spices. Anise; Used for baked goods, candies and pork Taste is like a licorice flavor. Base; Used for sauce, meats, vegetable, salad, seafood and egg dishes The leaves are fresh or dried.

Bay leaves; Used for meats, fish, potatoes, sauces, soup, stew and seasoning, and corned meat There a green leaves used fresh or dried, and used whole and remove before services.

Caraway seed; Used especially in spice cakes & bread, bread topping and cheese, meat, salad, vegetable, pie pastries. It has a flavor similar to dill, used whole or crusted.

Cardamom; Used in biscuits other pastries bread, pickle, pork, sweet and coffee cake. Commonly used and found in Scandinavian and middle eastern. The flavor is like a sweet & a lemony.

Cayenne pepper; Used for meats, soups, chili, seafood, sauces, Mexican, Cajun dishes and cheese scone & cheese stews. They’re thin yellow& red very hot peppers and used whole, ground and dried.

Cajun; Used for spicing up boiled prawn and crayfish, French fries, soup, chicken. also used in gumbo and jambalaya and fish dishes. This is combination of French &southern cuisines, Cajun a seasoning made up of a blend that includes, onion, garlic, cayenne pepper, black pepper, dry mustard, paprika, thyme and cumin. Celery seed; Used for pickle, relish, sauces, soup, stew, beef and salad and vegetables, this is a sold seed that is used whole or ground. Salt and celery ground is combined into celery salt.

Chervil, Used for cheese & egg dishes, vegetable, soup, stew, salad and creamysauces. This is similar to parsley and used common in French cuisine.

Chili powder-Used in Mexican dishes, sauces, meat, vegetable and curries, this isa combination of chili pepper and other spices, including cumin.

Chives, Used in cheese& egg dishes, fish, meat dishes, vegetable, and salad. Thislong hollow green leaves, and has a flavor of a mild onion.

Cinnamon, Used in biscuits, pies, bread, cake, pastries and sauce also apples.

Squash and pumpkin recipe, Cinnamon stick are used in beverages and boiled apples.

There a highly aromatic spice and available as ground powder or cinnamon sticks.

Cilantro is better known as coriander This is a green leafy herb used in Asian, Indian,middle eastern and Caribbean and Spanish dishes, This seed of the cilantro can befinely ground to make the spices known as coriander.

Chapter 2

Financial

Financial consideration

Every large catering operation has a budget. Most budgets work on weekly or monthly There’s a need in operation for the return for stock. You will need income to cover repairs, equipment and labor cost.

Catering operation aims are to make a profit, however it possible to achieve a professional standed of catering within a limited budget. The applicable for catering operations restricted to a tight budget.

When possible, try the recipe on the card or book be careful careful to watch your ingredients that will fluctuate prices.

A record of the number of dishes produced is a solid gauge to the amount of waste, if necessary to adjust the menu if needed.

When the operation is understaffed it means that you have to hire labor. The pre-plannedmenu cannot be adhered to; the temporary dishes may not be cost effective.

The aim is to have only a few portions leftover, suitable for staff meals.

Control portion must be agreed and strictly adhered by the staff.

Fresh produces in season or when available at a good price, or use a supplier thatwill give information on price increases or reductions.

Keeping accurate record of stock rotation to avoid last minute order that cannot be purchased at a discount rate applicable to bulk purchases.

Minimizing waste.

The method of ordering and preparation of food will minimize waste and increase the profit margining of the operation.

Allow a weight loss of 5% on vegetables & fruit and 10% with meat, especially if debunking is necessary.

Note: Vegetable and meat scrap can be used in a stock.

Try not to use excessive heat when cooking, especially for red meat, this can increase shrinkage. Allow the meat to rest for 5-10 mins after cooking before carving. This allows the meat tissues to relax, and makes it easier to carve and have the number of portions needed.

Careful ordering, and customer count and checking previous production and sale figures can keep over production to a minimum.

When the plates are get them counted and note the contents not consumed, it will indicate the popularity or the food the most popular portions. You should keep this on file for future planning of the menu.

Costing of food.

It’s important that caterers know the cost of producing the dishes because, they have to be within budget restriction. It’s imported to know whether individual dishes come in budget requirements. It’s important whether individual dishes make a reasonable profit and give customers value for money.

The current trend and relevance is an Indication of cost. Production and sales cost and be able to calculating, and method of calculation determines cost and sale prices given

The imported to list the ingredient and quantity purchased because it’s the only way of achieving an accurate costing of figures. The invoices from the suppliers should be used to calculating the cost of ingredients, calculate the cost of the individual ingredients, then together to give the total food cost.

Divide this figure by the number or portions able to serve. For example the total food cost needs to be divided by 25. If the profit and loss margin is left unchecked it becomes in effective for management of lost control and result. To achieve profit targets are:

Total food cost, + number of portion= cost per serve.

$7.38 4-25= 30cents

The selling price is calculated, (the charge necessary for cost over head charge). Gross profit percentage be calculated, the gross profit figures are successful, dishes generally cover cost of net profit.

The example given is the figure of 60% gross profit being used. The equation for selling is the price required. Food cost x 100 = sale price. 100% x60% = preserve. Equation required calculating the selling price for portion of the example below used.

Food cost per serve of 30cent x 100=75cents.

The charge for 250ml bowl of soup needs to be 75cent to meet the budget requirement, they’re times when only food cost needs to be recovered. It time of profit percentage only need calculate by use the formulas, production cost and sales prices be calculate the menu is transferred to a recipe card for the required amount, for fifty etc portion.

Food ordering.

Food ordering is an important aspect of the operation. A workable system is required to be effective, it’s often developed a period of trail and error, once installed, however, a system will prove to be invaluable.

A manager and chef dreads the thought of not having enough stock, particularly if menus are altered at the last minute and suitable alternatives are available. Equally distressing is oversupply of stock that is utilized or perishables with a limited shelf life. It’s wise to keep accurate records of foodstuffs at the time of ordering. This will build an accurate record of what’s been ordered and can be an excellent reference and when decisions are made about what quantities to order for the future. With assist in the orderings procedure, a table of recommended the size of portion served for cheese, meat, fruit and vegetables and fish, has been included and been a part of this book. There are different sheets recommended for each supplier. For example, meat, dry good and fruit and vegetable, the date and quantity should be recorded when the order is placed. This will contain the precise amount and weight requirements, Always ensure that product is the expected quality, don’t hesitate in sending it back and ask the supplier a request for a prompt replacement. The supplier needs your business, they will go to great lengths to keep their custom as well as you. When bulk orders are involved, be sure to check and compare prices with different suppliers before making apurchase. The supplier will be happy to reduce their price to match the other supplier if it means a sale.

Stock takes sheets

There is a need for weekly stock sheet to assist with the record, for the end of the month stock take.

With catering operations their aim is to achieve a profit, it’s important to keep the stock to a limit.

The best way to achieve this is to bring the bulk of the stock in monthly, and work the stock down to the end of the month, so when it comes to do the stock take it will show that the stock has come within the budget. This will show manager and chef that the monthly budget is within operation budget, also shows how much stock has been used. Their examples of a month stock, which will show unit price on the

Chapter 3

Function

Functions

There are basely different forms of catering; it involves the cooking and catering of large-number of people and single occasions such as wedding receptions, Christmas lunch and boardroom meals.

These types of function are a regular occurrence in all-catering operations and require maximum organization with all staff involved. These often scheduled into chef’s duties on top of her or his ever day workload. To ensure a smooth organization and execution the activities involved in preparing the following items:

A three-week function checklist.

Equipment and staffing list. Information and function cost sheet.

Diagrams of the correct setting of running the buffet and the arrangement for a sit-down and setting for places.

For most positive feedback is from the provision and freshly prepared and well-presented food and unpretentious and professional service given. You should allow for the last minute and the unexpected, such as unaccounted guests arriving, there should always be extra serving of food to prevent one running out. This is one way to prevent a disaster, at most banquets, it revolves around portion control. Which consequently makes ordering and budgeting difficult this also by having more expensive food served by catering staff that can dish out prearranged portions. To enhance presentation is have the chef carving and wearing a trade uniform. Buffet in running.

The function for large number should be set up either side of the room to prevent congestion and speed up serves, but this will require slightly more planning, equipment and staff.

The running of buffet should work left to right to a caterers point of view; the first point of display is collection of cutlery and plates, for convenience. The cutlery should be neatly wrapped in serviette, there should show a dressed large basket for warm bread rolls and small one would have assorted butter available for the clients, and set up on a separate table. Following with the condiment like, mustards, sauces and etc. The serving staff should stand behind the tables, to ensure that the flow is maintained, and ask the host to move the guest to each side of the buffet to queue and collection of the cutlery and plates. The buffet should be as attractive as possible, try to avoid color clashing, and avoid a bland monochrome arrangement. Establish a serving point to serve dishes by staff and inform them of the required portions and ensure all the staff are aware of the name of ingredients in the dishes, so they can answer any inquiries from customers, assist any disabled guest if necessary.

The bread roll should be fresh and warm prior to serving the hot food, this should provided a nice aroma which will be a guarantee of appetites. The plate should bewarm before serving; you should encourage the guest to return to the buffet for further helpings, only if they wish.

When it is clear that everyone is finished, the tables are cleared down, then reset for dessert and a coffee point to be served. You should reserve enough food for staff and late guests. Standard fixed course setting.

The wine waiter should serve the wine from their right-hand side of the guest and collection of empty glasses is from the right side as well. The correct method to serve meals is done from the left side, and cleared is done from the right hand side. In today serving and clearing, both occurs from the right side. In catering operation that has been established a-code of serves and clearing, it’s recommended that this system is adhered to and all staff be in formed so there is a uniform of service and clearing achieved

Planning

A meal will comprise of two or more courses, this is plan to have, starter, entrée as well as desserts, which can be prepared and placed into the refrigerator. This will allow you to concentrate on presentation of the main courses. Remember to use pre-prepared food. You should not hesitate in using them as it saves time and the key to success Try to be creative and add a touch to pre-prepared purchases, never leave anything to the last minute and carefully work within the plan and kitchen limits and your budget restriction, Make sure that staff are given available time and the function will be a success.

Three-week pre function list: Three-week:

Complete the function, staff and equipment list and also the function information and charge sheet and liaising with the organizer of the function. That you have the information required on the sheet, before booking agencies staffing, like a chef, waiter, waitresses and any other staff required. When organizing staff, allow for one waitress per 19 guests as a guideline.

The menu needs to be agreed upon and to organizing yourself for the function, by keep in mind the ability, the budget and special dietary requirement for religious health or vegetarian preferences.

Estimate the work and cost on the function information sheet and inform the organizer.

Week-two:

The liquor and beverage is required to be ordered for delivery at less two days before the function date. When ordering wine it is safe to provide one bottle between two people, the ordering of crockery china and line, you should work through your function equipment list. The delivery date should be agree upon, for one day before the function, At Christmas and midsummer, it a good idea to order one month before the function are there increased demands for suppliers.

Week-one:

Confirm with agencies about staff and ordering for liquor, equipment and e.c.t. Confirm with organizers with number and time of function in case of any changes

Third day.

Confirm that the food order has gone through and any stuff that’s required prior of pre preparation or cooking like, salmon that need dressed or ham that need cooked and dressed. So you can prepare as much of the menu as possible

Second day.

Ensure that suppliers can deliver all items included. two to one day before of the function date.

First day.

The foodstuffs must be checked for quality and correct quantity also recorded that it meets the required standards. On delivery you need to check that any hired property are in good quality, breakages in transit and correct quantity. The soft drink and wines are refrigerating before served at the function and there is sufficient supply of ice on hand.

You need to liaise with the staff about the function and inform them on all relevant details of their required duties, for the function time, type of service, alcohol and food to be served and any necessary information. Check the table, and buffet settings are correct. The function involved of the buffet service is to have the table ready in 20-30 minutes before serving begins, a table served meal needs to be check with kitchen staff and that food will be ready at the designated time.

Daily function.

Function

These are mainly used in the catering of corporate, boardroom, canteen, hospital, school and aged care.

Where you may need to have, lunch, morning and afternoon tea, sometimes you might have a dinner to do, You will supply function forms to different departments, which are full out and send back, at lease one to two weeks prior to the function. To ensure

Foodstuffs are received

|

Food is prepared

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Meal are cooled to a temperature

Of 4.4 c in less than four hour

And refrigerated

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Meal are rethermalised as required to a minimum

Temperature of 74c

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Meals are serving

Sandwiches

There’s a story about sandwiches and where they were invented A conscientious inventor created the sandwiches many year ago, the earls sandwich come from England. He felt that too much time was wasted in the consumption of meals, and developed the concept of placing meat between to sliced of bread, it enabled him to eat and play cards. The idea soon spread as today sandwiches is established food.

Sandwiches are important to large catering; these can be an alternative to many hot and cold dishes and be just as nutritious. They are real timer saver. Everyone has favorites sandwiches, with a increased of choices of filling and different type of bread and roll, reached mammoth proportions, The sandwiches can be basic as cheese, and pickle on white bread, and the more complex like, smocked salmon, cream cheese and capper on a baguette.

There are different type of breads, that can be use like bake or wood fire bread, there types of bread you can used are: Italian, occasion, Lebanese, pocket bread, Vienna loaf, turkeys bread and French sticks. There are bread now used as casing of filling, Danish open sandwiches are another popular choice, the sandwiches can provide a refreshing alterative for busy people on the go. Their ideal for people who cannot spend time eating a meal which leaves them weighed down and of fatigued, the preparing of large amount of sandwiches is to essential