Commercial Cookery Commercial Retort Foods

Question: Discuss about the Commercial Cookery for Commercial Retort Foods. Answer: Part I: Plan Menus To Meet Customers And Businesss Needs My businesss current customer profile is one who prefers taking healthy foods. Most of them are on the recovering from leading unhealthy lives through taking junk foods. Most of them prefer taking a balanced diet and foods that will be of high benefit to their bodies at the end of day. Some of the sources of information that I used to determine the preferences were the foods mostly requested by the customers whenever they frequent the food eating place. The business service style is one that has a specific theme at every day of the week based on different ideas which acts as an attraction to the clients as they find different foods on the menu (ODea Hewson, 2015). The style of cuisine is through incorporating different ideas of cuisines from all over the world and the menu we develop is one that contains food easy to make and customers do not have to wait for long after they order. Part II: Develop Dishes for the Menu The Set Menu The set menu is a collection of the dishes within which the customers could choose from. They are all from a combination of health foods prepared under low heat and the use of shallow oil. This ensures that the natural tastes of foods are brought and the customer enjoys. The A la Carte Menu This menu contains the first breakfast and the second one as well as the option of taking brunch altogether. There is lunch, tea and dinner as well as a snack that one can take after the ma, tea and dinner as well as a snack that one can take after the main meal (Jeong et al, 2015). This is the meal that the customers can take at any time of the day. To ensure that they drop at any time of the day, there comes a glass of water which is free provided one makes the purchase. Table thote This menu contains a combination of the hot dishes that the restaurant serves making it a preference to most customers due to the combination of foods in the dishes. There are choices on the main course and it suits all the customers whether they are vegetarians or they take meat. The balance of the meat is a balanced diet. Part III: Cost Menus There are many other options that the customers could choose from as long as they make the healthy choice available from the restaurant (Hur et al, 2015). In a commercial setting, there should be available ingredients in case the customer requests for a special meal that may either take longer or shorter time to prepare. The cost menu for any customer depends on the combination of the foods that they need to take. Each meal has a different cost from the other. Part IV: Write Menu Content The A la Carte Menu First option$35 Meal: Baked camembert Drink: with red Bordeaux Dessert:French apple pie or tarte tatin Second option: $33 Meal: moules mariinieres Drink: white wine Dessert: cherries Third option: $30 Meal: Buckwheat crepes Drink: apple cider Dessert: ice cream Table thote Choice of the first course Toast and pate Carrot and cucumber soup Salty mushrooms Choice of main course Chips and fish Beef and rice with onion gravy Spinach, lamb piece and bananas Choice of sweet Ice cream Cocktail of any mixture Juice Orange pie Full table-$8 Main course with a sweet-$ 14 Part V: Evaluate Your Menus Success The success of the menu has been a positive one to report with the customers preference coming up every week. The changes in the menu on the weekly challenges have been the stepping stone in the success. There are more suggestions on what to add to the menu to make it more appealing to the customers. Standard table Standard recipe Card Standard Recipe Card Name of dish: Name of dish: Portion nos: Ref. Source: Ref. Source: Total cost: Total cost: Portion size: Portion cost: Portion cost: Sales price at 30% (Food Cost) Desired food cost% 20% Commodity Food cost% 30% item specification Weight kg/I/Unit Cost per kg/I/Unit in $ Actual cost camembert Bordeaux French apple pie or tarte tatin Baked Red French origin 1.5 2.0 3litres 100 200 100 $150 $.400 $300 moules mariinieres wine cherries Fried White red 3 3 5 50 60 80 150 180 400 Buckwheat crepes ciders ice cream Flavoured Apple flavour chocolate 2 3 1 50 100 200 100 300 200 References Jeong, D. U., Im, J., Kim, C. H., Kim, Y. K., Park, Y. J., Om, A. S. (2015). A Study on Fat Content in Commercial Retort Foods-Crude Fat, Saturated Fatty Acid and Trans Fatty Acid.Korean journal of food and cookery science,31(5), 652-659 . Hur, S. W., Ko, M. S., Kim, M. R., Lee, H. R., Chung, S. J., Cho, M. S. (2015). Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products.Journal of the Korean Society of Food Science and Nutrition,44(5), 702-708. ODea, D., Hewson, K. (2015). The Culinary Uses of Eggs. Tzelepis, F., Paul, C. L., Wiggers, J., Kypri, K., Bonevski, B., McElduff, P., ... Campbell, E. (2015). Targeting multiple health risk behaviours among vocational education students using electronic feedback and online and telephone support: protocol for a cluster randomised trial.BMC public health,15(1), 1.