Quantity Cookery: Menu Planning and Cooking for Large Numbers

CHAPTER V

Chapter 51,101 wordsPublic domain

FORMS

THE IMPORTANCE AND USE OF FORMS

Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.

The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety.

Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions.

MEAT ORDER

WEEK BEGINNING December 6, 1920. WHERE University Cafeteria

+--------+-------+-------------+---------------+--------+------------+ | | | | | | | |DELIVER |AMOUNT |CUTS |SPECIFICATIONS |COST |USE | | | | | | | | +--------+-------+----+--------+---------------+--------+------------+ |_Mon._ |30 lb. |beef shoulder| |.13 |Mon. night | |A.M. | | clod | | | | |A.M. |2 lb. |bacon |Best grade, |.37 |Tues. | | | | | cut 36 slices | |morning | | | | | to lb. | | | |P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon | | | | | loin | | | |P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon | | | | | no bones, | | | | | | | no gristle | | | +--------+-------+-------------+---------------+--------+------------+ |_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon | |A.M. | | beef | | | | |A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night | | | | | cereal | | | |A.M. |20 lb. |cottage | |.12 |Tues. | | | | cheese | | | night | |P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon | | | | 4 to 5 lbs. | _frozen_ | | | | | | each | | | | +--------+-------+-------------+---------------+--------+------------+ |_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night | |A.M. | | for rolling | | | | |A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night | |A.M. |1 qt. |oysters |standard |.70 |Wed. night | | | | | selects, 80 | per qt.| | | | | | to qt. | | | |P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon | | | | steak | | | | +--------+-------+-------------+---------------+--------+------------+ |_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night| |A.M. | | | each | | | |P.M. |55 lb. |veal roast |round |.26 |Fri. noon | +--------+-------+-------------+---------------+--------+------------+ |_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night | |A.M. | | | selects, 80 | qt. | | | | | | to qt. | | | |A.M. |20 lb. |rib roast of | |.25 |Fri. night | | | | beef | | | | |P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon | |P.M. |15 lb. |veal hearts | |.11 |Sat. noon | +--------+-------+-------------+---------------+--------+------------+ |_Sat._ |40 lb. |tenderloin |prime |.40 |Mon. noon | |A.M. | | | | | | +--------+-------+-------------+---------------+--------+------------+

MENU FORM

MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS

AN OUTLINE FORM FOR SPECIAL DINNERS

The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.

First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services.

Reduced to their simplest form, the steps to be followed in organizing this work are outlined below.

I. Fill in, in duplicate, the printed blank

DINNER ENGAGEMENTS

Date ___________________ Day of week _______________________

Time ___________________

Engagement made by ___________________ Phone ___________________

Organization or Club ___________________

Price ___________________ Probable Number ___________________

Room desired ____________ Flowers ___________________________

Style of service: Cafeteria service ____ Table service ____ Tables set and served by guests ____

Date Guaranteed Number is to be reported ___________________

Leeway granted (either way) on guaranteed number On 25-40 2 plates, more or less 50-60 4 plates, more or less 75-100 6 plates, more or less 125-175 8 plates, more or less 200 up 10 plates, more or less

NOTICE.--Care should be taken to have the guaranteed number of plates accurately stated.

II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served

III. Make out order list _a._ For food _b._ For dish rental (if necessary) _c._ For printing (if necessary) _d._ For flowers or other decorations

IV. Employment of help _a._ Rescheduling the regular help _b._ Overtime for the regular help _c._ Hiring of additional help

V. Division of the work _a._ Directions to cooks 1. Copy of the menu 2. Recipes and amounts to be prepared _b._ Service of the food 1. In the kitchen (_a_) Instructions for counting out and arrangement of utensils for the service of the food (_b_) Organization of each serving center, where the number served is so large that more than one center is necessary (_c_) Assignment of special duties to workers at the serving center (_d_) A drawing or serving of a sample plate showing arrangement of food on the plate 2. In the dining room (_a_) Directions to the head waitress and waitresses (1) List of dishes to be counted out and carried to serving center, warming ovens or refrigerators (2) Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass (3) Decoration of the tables (4) Arrangement of the serving tables (5) A copy of the menu (6) Specific instructions for serving food to the guests

VI. Records _a._ Cost of the food 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs _b._ Cost of labor 1. Time spent by regular employees 2. Overtime spent by regular employees 3. Extra labor employed for occasion 4. Total labor cost _c._ Overhead cost 1. Flowers or other decorations 2. Printing of menu cards or place cards 3. Favors if supplied 4. Dish rental and breakage 5. Estimated heat, light, fuel, laundry and other overhead _d._ Summary 1. Total cost food labor overhead 2. Total receipts 3. Profit or loss _e._ Number served _f._ Per capita cost