| Term | Definition |
|---|
| All patrons are offered the same food every day. Once this menu is developed and established, it rarely changes. These menus are typically found in fast-food operations, ethnic restaurants, steakhouses and the like. | What is a static menu? |
| A menu is developed for a set period; at the end of that period it repeats itself (that is, on a seven-day cycle, the same menu is used every Monday). Some of these menus are written on a seasonal basis, with a new menu for each season to take advantage of product availability. | What is a cycle menu? |
| A menu that is based on product availability during a specific period; it is written to use foods when they are in peak season or readily available. These menus are becoming increasingly popular with chefs (and consumers) because they challenge the chef's ingenuity in using fresh, seasonal products. These menus are short-lived, however, because of limited product availability and perishability. In fact, they often change daily. | What is a market menu? |
| A menu that combines a static menu with a cycle menu or a market menu of specials. | What is a hybrid menu? |
| Food service operations may have separate menus for breakfast, lunch and dinner. A menu that has all three meals available all day and are listed on the same menu. | What is a California menu? |
| Every food and beverage item is priced and ordered separately. | What is A la carte? |
| Some food items (particularly appetizers and desserts) are priced and ordered separately, while the entree is accompanied by and priced to include other items, such as a salad, starch or vegetable. | What is Semi a la carte? |
| This menu offers a complete meal at a set price. (The term table d'hote is French for "host's table" and is derived from the innkeeper's practice of seating all guests at a large communal table and serving them all the same meal.) A table d'hote meal can range from very elegant to a diner's blue plate special. | What is a Table d'hote? |
| A menu may offer choices at a fixed price whereas a table d'hote menu usually offers no choice. | What is a prix fixe menu? |
| A recipe that will produce a known quality and quantity of food for a specific operation. It specifies (1) the type and amount of each ingredient, 2) the preparation and cooking procedures and 3) the yield and portion size. | What is a standardized recipe? |
| In a kitchen, measurements may be made in three ways. | What is weight, volume and count? |
| Refers to the mass or heaviness of a substance. It is expressed in terms such as grams, ounces, pounds and tons. It may be used to measure liquid or dry ingredients (for example, 2 pounds of eggs for a bread recipe) and portions (for example, 4 ounces of sliced turkey for a sandwich). Since weight is generally the most accurate form of measurement, portion scales or balance scales are commonly used in kitchens. | What is weight? |
| Refers to the space occupied by a substance. This is mathematically expressed as height x width x length. It is expressed in terms such as cups, quarts, gallons, teaspoons, fluid ounces, bushels and liters. | What is volume? |
| Refers to the number of individual items. It is used in recipes (for example, 4 eggs) and in portion control (for example, 2 fish fillets or 1 ear of corn). It is also commonly used in purchasing to indicate the size of the individual items. | What is a count? |
| She was obsessed with accurate measurements and waged a campaign to eliminate measurements such as a "wineglass" of liquid, a "handful" of flour, a chunk of butter the "size of an egg" or a "heaping spoonful" of salt. | Who is Fannie Merritt Farmer (1857-1915)? |
| She sought to replace the European system of measuring ingredients by weight with, for her, a more scientific measurement system based on volume and leavel measures (for example, a level tablespoon). | Who is Fannie Merritt Farmer (1857-1915)? |
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