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Kitchen Tech

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Submitted By Nanzthom25
Words 2488
Pages 10
Module title: Professional Kitchen Techniques 2

Module Code: CA50011E

Title: Kitchen Operations Management and Menu Development
Student ID: 21261013
Attn: Nathan Vasanthan

Date: October 2015

Contents Page

1. Summary 2. Introduction 3. Methodology 4. Restaurant sector 5. Menu’s 6. Dish development process for the target audience 7. Cost 8. Food quality (taste) 9. Food safety 10. Cultural restrictions 11. Environment sustainability 12. Conclusion 13. Appendices

1. Summary
In a restaurant menu development is a very vital essential towards the restaurant whether you are changing the dishes on the menu or adding something new towards the menu as it is the restaurants most influential marketing tool. A menu must have an impact on firstly purchasing and budgeting, this will determine the primary tool of what ingredients you will need to buy. Choosing the equipment and supplies is also essential as you will need to know how many customers you will be serving and the choice of commercial kitchen equipment supplies e.g. roasted and broiled meat you would need to purchase a heavy duty broiler, steak knives and a rotisserie oven. A menu will also help determine what type of staff and training is given for example you should hire a chef that has expertise cooking and then will help to develop the menu efficiently. In order to market a restaurant you will need a menu as it will help you promote the restaurant.

2. Introduction
The aim of this report is to demonstrate a clear understanding of dish development and also employ an understanding of the scientific principle which is applied in contemporary menu offers. Also to investigate the restaurant sector and choose a specific menu where I will focus on one main course dish. The main component must consist of either egg, shellfish, fish, meat, game or poultry. Also a recipe of four portions of this dish will be placed in the appendices and will include a photo of the dish, method on how to make the dish, ingredient quantities, cost of ingredients and allergens that the dish may include.

3. Methodology
In this report the following types of research will be included such as secondary research which include books, journals and websites. I also gathered information from primary research such as; going into restaurants looking at different types of menus

4. Restaurant sector
In the restaurant sector there are many different types of food and drink industry such as fast food restaurants such as KFC, McDonalds, Burger King, Turkish/Indian/Chinese restaurants and many more. There are also many café and coffee shops that are around such as Starbucks and Costa Coffee, Fine Dining restaurant which tend to be more expensive and consider to have more experimental cuisines. There are also Mainstream restaurants which are more affordable for a variety of people and include many branded and themed chains such as Nandos and Pizza Express. There are many styles the offer different types of service and food. Many people tend to eat out as the ‘eating out’ market has rapidly increase throughout the years due to many factors depending on your income, your culture background and convenience etc. (Foskett Paskins 2011) for this report I have decided to choose the Pillars restaurant (please view appendix 1) which is located in The University of West London, as it offers an affordable fine dining experience. In the Pillars students are trained in order to work there due to their course they are doing at the university, this includes students working at the back of house cooking the dishes and front of house who are waitressing etc.

5. Menus
In order to have a successful restaurant it is essential to have a menu as customers will like to have an idea on what type of dish to buy. There are many types of different menus but the main ones are named table d’hôte and a la Carte. An a la carte is mainly grouped by the food type that is available for example meat, seafood, vegetables and starches are grouped individually so the customer can put any component together as a meal. All of the items are priced separately, this would be very beneficial to the restaurant as the customer is paying for each item they buy which will end up being highly priced. However the table d hote which generally means ‘ the hosts table’ is a variation of dishes which offer grouping such as salads, soups, entrée and desserts where the customer can choose from any fixed price of the dish. A table d’hote menu also has very small selection of 3-4 choices on each option which will make it easier for the chef. The menu tends to change on a regular basis generally because of the seasonal menu items or what the chef feels like doing to show of talents, these menus are usually incorporated in fine dining restaurants.
In the Pillars restaurant as the menus are developed by the students who work there are inspired to make delectable dishes, there for are a table d’hôte menu. (Please view appendix)

6. Dish development process for the potential target audience

Dish developing considers a lot of stages to it, so it is essential that you work with flavours that you like. May chefs tend to use what’s mostly around them and what type of produce is around them due to the season, as items that are abundant and in season are often least expensive so it is easier to save money. The menu is the most important essential in dining decision as it out goes reviews, prices, location etc. There is a lot of emphasis on the dishes that are available, such small research has been identified on how planning and development is done by many restaurant chains 7. Cost
Considering the cost of the actual meal, it can also refer to the cost of developing the dishes and the menu. When the dishes are planned the costs per dish and selling prices needs to be calculated in order for it to be successful. A big amount of factors needs to be considered such as portion cost of each food item, cost of condiments and other cost such as wastage.

8. The food quality taste
There have been a number cases on whether the specific feed of an animal changes the taste and quality of the meat. Organic is the most expensive type of chicken as they follow the strictest farming standards and have been obeyed to all stages of the animal’s life which include being able to roam outside freely and being fed an organic diet. As there allowed to mature which is up to 14 week their flesh is firm and very flavourful as they have a lot of exercise and may be less plumped up than indoor reared chickens. Free range chicken have access to the outdoors, however tend to be a lot cheaper than organic chickens. Corn fed chicken are mostly to have bright yellow skin as they have been either fed with corn or maize they tend to be priced to £7.75 per kg and has to be more tastier and tender compared to a budgeted whole chicken. As a whole budgeted chicken is cheaper and priced to be £3.95 per kg. The conditions they live in are packed at high densities with no space to roam about and limited sunlight which will produce fatty meat. It has be known that the chicken tends to has less taste and ends up being dry and tends to lose its original size. 9. Food Safety
In order to have a good running food service establishment, it is important that food safety is one of the main concern and must be abided such as the HACCP system which goes through a number of stages in order to prevent hazards that may be being produced. (Campbell, Foskett, Rippington, Paskins, 2012) raw meats such as chicken usually carries salmonella bacteria and could cause food poisoning therefore to avoid this case, the chicken must be stored and prepared effectively in order to prevent it.

10. Cultural restrictions
In the food service industry, it is important that by considering specific needs at a restaurant could have a high impact on the amount of sales. Most restaurants have meats in their menu that will be considered as halal meat, this is the way on how the animal is slaughtered rather than farming. Halal is a law held by Islam and the killing of the animal should be left to bleed out after the throat has been cut (Meikle, 2014). This is why restaurants to consider specific needs in order to make more money and not lose out on customers. Religions such as Hindu’s some of them do not eat meat therefore they should be vegetarian options for them on the menu so it is suitable for their needs.

11. Environmental sustainability
Free range chicken in grassland has decreased above ground biomass by 32% without statistical difference between different supplementation treatments. The biomass in chicken grazed plots was times that sheep grazed plots. It is potential that under the stocking rate of this experiment, chicken grazed less than sheep. The allocation was also significantly changed by sheep grazing, while chicken grazed plots showed no significant difference from the control group.

12. Conclusion
In conclusion in the food service industry it is essential that menu’s are included in order for a business to run smoothly, also there are many procedures that take place and must make consideration to specific steps such as the quality of the main product, food safety, the cost of the main component, and also the environmental sustainability of the product.

13. Appendices

Appendix 1:

Appendix 2 Appendix 3:

As you can see in the appendices these chicken are freely able to roam about in the grass and get fed healthily.

On the other hand the battery chickens are unable to roam about freely as they are in a cramped room with no space. They are also not fed as good, this is why these chicken are sold at a cheap price.

Appendix 4:
Coq au vin (braised chicken in red wine) is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. In the braised chicken some consumers may be allergic to sulfities which is found in wine, so there is always other alternatives on the menu.

Ingredients
The following ingredients serve approximately 4 servings:

Braised chicken in red wine * 1½ tbsp. olive oil * 3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped * 12 small shallots, peeled * 2 free-range chicken legs (460g), skin removed * 4 free-range chicken thighs with bone and skin (650g), skin removed * 2 free-range, skinless, boneless chicken breasts (280g) * 3 garlic cloves, finely chopped * 3 tbsp. brandy or Cognac * 600ml red wine * 150ml good-quality chicken stock * 2 tsp tomato purée * 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garnish * small handful chopped flat-leaf parsley, to garnish * For the mushrooms * 1½ tbsp. olive oil * 250g chestnut mushrooms, halved if large * For the thickener * 2 tbsp. plain flour * 1½ tsp olive oil * 1 tsp softened butter
Pomme pureé * 3 large potatoes * Kosher salt * 3 thyme sprigs * 3 garlic cloves, crushed * 3 sticks unsalted butter, cut into tablespoons * 1 cup heavy cream, warmed
Methods
Braised chicken in red wine 1. -------------------------------------------------
Heat 1 tbsp. of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon. 2. -------------------------------------------------
Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside. 3. -------------------------------------------------
Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left. 4. -------------------------------------------------
Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garnish, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr. 5. -------------------------------------------------
Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm. 6. -------------------------------------------------
Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garnish. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.

Pomme pureé

1. In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins. 2. Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt.

Braised chicken (free range chicken)
£6.50
Braised chicken (free range chicken)
£6.50

Pomme puree
(Potatoes £1.33 / 88.9p / Kg
Pomme puree
(Potatoes £1.33 / 88.9p / Kg

Bibliography

* Pomme puree. 2015. Pomme puree. [ONLINE] Available at: http://www.foodandwine.com/recipes/pommes-puree. [Accessed 15 October 15]

* Wine substitutes. 2010. Wine substitutes. [ONLINE] Available at: http://frugalhausfrau.com/ingredients/alcoholwine-substitutes/. [Accessed 01 October 15].

* BBC good food. 2010. Coq au vin. [ONLINE] Available at: http://www.bbcgoodfood.com/recipes/1913655/coq-au-vin. [Accessed 01 October 15]. * Menu. 2010. Menu. [ONLINE] Available at: http://www.foodservicewarehouse.com/blog/develop-restaurant-menu/. [Accessed 01 October 15]. * University of West London Pillars. 2010. Pillars. [ONLINE] Available at: http://www.uwl.ac.uk/academic-schools/hospitality-tourism/pillars. [Accessed 01 October 15].

* Foskett, D. Paskins, P. (2011) the Theory of Catering and Hospitality. London. Hodder.

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