Mata kuliah : V0274 - Pengolahan Makanan II
(CULINARY II)
Tahun
: 2010
Meal Composition
Pertemuan 2
Meal Composition
( Framework of the Menu)
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Chapter objectives
• Identify and Describe Meal Composition (Framework of
the Menu)
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Building the Menu
• “ A Course is a food or group of foods
served at one time or intended to be eaten
at the same time”. Wayne Gisslen
The following pages, we discuss the principles that apply to planning
the courses that make up a menu. The main purpose of these
principles is to lend variety and interest to a meal.
1. Classical Meal Composition/Classical Menu
2. Modern Meal Composition/Modern Menu
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Classical Meal Composition
• Today’s menus are descendants of elaborate banquet
menus served in the nineteenth and early twentieth
centuries. These menus had 13 courses, and the
sequence in which they were served was well
established by tradition.
• The following sequence of courses is typical of one that
may have been served at a great banquet early in the
twentieth century
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Cold appetizer – small
Soup – clear soup, thick soup or broth
Warm appetizer – small, hot appetizer
Fish – any seafood item
Main Course – a large cut of roasted or braised meat,
usually beef,lamb or venison with elaborate vegetables
garnishes
6. Warm entree – Individual portions of meat or poultry,
broiled, braised, or pan fried, etc.
7. Cold entree – Cold meats, poultry, fish, pate , etc.
8. Sherbet – a light ice or sherbet, sometimes made of
wine, to refresh the appetite before the next course
1.
2.
3.
4.
5.
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9. Roast – usually roasted poultry, accompanied by or
followed by a salad
10. Vegetables – Usually a special vegetable preparatio ,
such as artichokes or asparagus
11. Sweet – what we call dessert,cakes and tarts,
pudding,etc.
12. Savory – usually cheese pastries. Popular with
cocktails and as a snack.
13. Dessert – Fruits,cheese, chocolates, petit fours.
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Modern Meal Composition
• The more tempered eating habits of today and the busy
life-style of today’s customer requires a shorter modern
menu.
• The central focus of today’s menu is the main course,
which may be complemented by additional courses.
• Today’s menu features:




Generally three to six courses
Nutritional balance
Smaller portions
Service on plates
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The Modern Menu
1.
2.
3.
4.
5.
Cold Appetizer
Soup
Warm Appetizer
Main Course
Sweets/Dessert
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Copyright ©1999 John Wiley & Sons, Inc.
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