the Menu of restaurants

Appointment and principles of drawing up of the menu. FOR each class of restaurant, the cafe, a bar is established assortimentnyj a minimum - certain quantity of dishes and drinks which daily should be on sale.

According to assortimentnym a minimum at restaurants make the menu. The word ' the menu ' occurs from French and means the schedule of dishes and drinks for a breakfast, a dinner and a supper, and also the diets (three meals a day) made for service of meetings, symposiums, etc. the Second definition ' the menu ' is a form, a card, a sheet of paper where the name of dishes is printed or written.

It is possible to name the Menu also and the restaurant card, therefore at its drawing up it is necessary to diversify used raw materials and products for preparation of a wide choice of culinary products and drinks with application of various ways of culinary processing and to carry out alternation on days of week.

Therefore in the menu include various vegetable, meat, fish dishes, the snack prepared in a boiled, fried, stewed and baked kind. Necessarily should be considered at drawing up of the menu seasonal prevalence and air temperature.

Correct alternation of dishes on days of week Is necessary, the same lunch dish should not be included in the menu daily.

Summertime in the menu joins cold soups (okroshka, botvinja, a beetroot soup), soups from fresh berries and fruit.

The Dishes included in the menu, should be on sale within all working day of the enterprise.

At menu drawing up it is necessary to give Special attention to a correct combination of a garnish and sauces to the basic products: a potato boiled - to a pike perch on-polski, a potato fried - to befstroganov, to colour boiled cabbage - sauce suharnyj etc.

At menu drawing up flavouring qualities of food, external registration of dishes are considered.

It is necessary to mean also, that in dishes flavouring harmony at the expense of correctly picked up components with each other should be reached. For example, a cranberry with game, apples with pork, tomatoes with veal, a lemon with fish.

In the menu all snack and dishes have in defined, for a long time the developed order: from less sharp to sharper, from pripushchennyh to boiled, fried and stewed.

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