Principles and Factors of Recipe Development - Report
Added on -2020-07-23
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Menu planning
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................11.1 Important principles and factors of recipe development..................................................11.2 Factors influencing decisions of menu planning..............................................................21.3 Factors influencing the service methods..........................................................................32.1 Stages planning for menu products development.............................................................42.2 Influence of distinct factors on the process of development............................................4TASK B...........................................................................................................................................5Covered in PPT.......................................................................................................................5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
INTRODUCTIONMenu planning is analysed as one of the most essential object of business enterprisesregulating in food and service industry. Development as well as preparation of an excellent andattractive menu is considered as art which requires an excellent selection of delicacies fordifferent courses (Wang and et.al., 2013). It is undoubtedly an effective but time-consumingprocess which is highly imperative. In present report, as an executive chef of Prezzo, which is achain if Italian-themed restaurant in UK and Ireland, there are some factors have been taken in toaccount that influence menu planning along with understanding the concept of new fooddevelopment.1.1 Important principles and factors of recipe development.Development of varied recipes for formulation of menu is important part of food servicerestaurant. A recipe is mainly considered as tested and professional procedure of foodproduction, under which different kinds of ingredients will be used, their percentage, order ofmixture along with the time and temperature for preparation are decided in order to develop adelicate and uniform food product. The next stage is testing that involves analysis of newdeveloped or already exiting recipes (Din, Zahari and Shariff, 2012). Once the testing will beaccomplished, evaluation of recipes will be done to analyse that whether the new method islogical or there is any requirement of special equipment’s and does it require excessive time.Recipe also acts a important blue print for actual preparation of food. In this context, Prezzo isalso Italian-themed chain of restaurant which has decided to develop a new food concept in orderto attract more and more customers towards service.Below given are the main principle and keys to the fruitful recipes for Prezzo.Reproducible: It implies that recipes must be written so that it will be possible for thechefs of Prezzo to repeat it with uniform results.Concise: Recipes which are developed must be precise but have a sufficient detail inorder to provide essential information.1
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