Mata kuliah : V0274 - Pengolahan Makanan II
(CULINARY II)
Tahun
: 2010
Types of Meals and Menu
Pertemuan 3
Chapter Objectives
• Identify and describe types of meals
• Identify and describe types of menus
• Identify banquet Menus and Planning
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Types of Meals
Breakfast
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 Breakfast
This is the most common breakfast on the European
continent and is known in Switzerland as Schwizer
Fruhstuck, Swiss Zmorge or Petit dejeuner.
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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.
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• American or English Breakfast
American 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
porridge
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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.
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• Brunch
Brunch 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.
Lunch
In 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/soup
Main dish
Starch accompaniment
Desserts/sweets
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Dinner
In 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 salad
Soup
Warm appetizer
Main dish
Starch accompaniments plus
Vegetable and/or green salad plus
Desssert or sweets
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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 Menu
Principle: to provide appropriate food in a very short time at
reasonable prices.
Application: food stands, self-service cafetarias,fast-food
establishments.
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Business Lunch
Principle: 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.
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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 Menu
Principle: older people prefer familiar and regional dishes. These
should be nutritionally adjusted for their life-style.
Application: all restaurants with older clients.
Fasting Menu
Certain 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.
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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 Menu
Principle: Primarily a lacto-ovo vegetarian diet.
The menu should include fewer protein and fatty foods, more highfiber foods.
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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 Menu
The therapeutic diet is planned by a dietitian, as prescribed by a
doctor, to improve or control the illness of a patient.
Other Special Menus
Principle: 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.
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Staff Menu
Employees in Switzerland expect a nutritionally balanced, highquality, well-prepared, tasty lunch as part of the benefits
Good cafetaria meals and menus for employees are important
means of guaranteeing a good work environment!
Buffet Meals
Self Service Buffet, Cafetaria Style
Self-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 Buffet
For 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.
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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 Display
Effective buffets start with proper table arrangements. Table
should be set up to allow a smooth service flow and enough line
space for the guests.
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• Banquet Menus and Planning
In 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.
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Copyright ©1999 John Wiley & Sons, Inc.
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