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Menu Presentation Template

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menu presentation

Transcript: Cocina De Abuelas Desayuna Desayuna Chilaquiles Chilaquiles Lightly fried corn tortillas cut into quarters. Topped with Tomato sauce , cheese, beans, and a fried egg Huevos Rancheros Huevos Rancheros Lightly fried corn tortilla , topped with tomato - chili sauce , a fried egg , with refried beans and rice on the side Menudo Menudo Red chilipepper based soup made with tripe , big batches with fresh chopped onions and cilantro Almuerzo almuerzo Taco la psatro Taco la psatro Pork based meat and its marinated in a combination of dried chillies, spices, and pineapple and raped in a tortilla. Tamales a fried corn tortilla filled with meat, cheese, or vegetable Tamales This dish consist of crunchy tortillas like taco shells but flat these crunchy flat tostados are topped with refried beans, shredded chicken, shredded iceberg lettuce, thinly sliced onions, mexican cream, crumbley cheese, and salsa. Tostadas Tostadas Cena Cena Beef enchiladas topped with tomato sauce, onion, and garlic cloves con beber agua de fresa Enchiladas de carne de ajo Enchiladas de carne de ajo pollo frijol negro con arroz Grilled chicken on a bed of hot rice and beans con beber cafe pollo frijol negro con arroz Warm tortillas stuffed with thin sliced steak, onions, and lettuce TORTILLAS DE TERNERA TORTILLAS DE TERNERA recipies Recipes INGREDIENTS 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges Corn oil Salt 1 1/2 to 2 cups red chile sauce or salsa verde* A few sprigs of epazote (optional) chilaquiles chilaquiles Tamales Ingredients: 4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes 2 teaspoons salt 2 onions, coarsely chopped 8 garlic cloves 1 dozen whole peppercorns2 teaspoons whole cumin seeds 1 teaspoon Mexican oregano 2 teaspoons ground cinnamon 1 teaspoon black pepper 1 teaspoon paprika Tamales Ingredients Para las Enchiladas 12 TORTILLAS DE MAÍZ 4 CHULETAS DE CARNE 1 1/2 TAZAS DE QUESO MONTEREY JACK DESMENUZADO 1 1/2 TAZAS DE QUESO CHEDDAR RALLADO Para la salsa ranchera 2 TOMATES GRANDES 2 JALAPEÑOS CORTADOS EN CUBITOS 1 CEBOLLA MEDIANA CORTADA EN CUBITOS 1/4 TAZA DE ACEITE DE OLIVA 2 CUCHARADAS DE HARINA 3 TAZAS DE CALDO DE POLLO 1 LATA DE SALSA DE TOMATE 8 ONZAS 2 CUCHARADITAS DE AJO TRITURADO 1/2 CUCHARADITA DE COMINO 1/2 CUCHARADITA DE PIMIENTA NEGRA SAL AL GUSTO enchiladas de carne de ajo enchiladas de carne de ajo

Presentation Template.

Transcript: Presentation Name. By: Liam Lawrence Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic. Text. Topic. Topic.

Food Menu - Presentation Template

Transcript: Presentation MENU Template by Prezibase.com About Your diet is a bank account. Good food choices are good investments. Bethenny Frankel Bon Appétit A Prezi template for making a food, cafe, or restaurant themed presentation. Separated Design Elements: Easy Customization Idea First Example Slide Add your content here Food is Good - Eat it! "This is example dummy text. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed dodes eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in repre henderitas in voluptate. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in repre henderitas in voluptate." Recipe Show a Recipe. Can you guess what this next food is? Let's Take: 100g plain flour 2 large eggs 300ml milk 1 tbsp oil and Make Pancakes Food Cost Did You Know The most expensive pizza in the world costs $12,000 and takes 72 hours to make. 3 Italian chefs will come to your home and make it for you in the comfort of your own kitchen. Eat Fast Eat Fast! McDonald's sells 75 hamburgers every second of every day. Eat Slow There are 7,500 varieties of apples grown throughout the world, if you tried a new variety each day, it would take you 20 years to try them all. Food Phobia Arachibutyrophobia the fear of peanut butter sticking to the roof of your mouth. Water Want a Drink? One of the most hydrating foods to eat is the cucumber, which is 96% water. Eat Out Finished Eating Time to tip the waiter? ¤¤¤$$$ 5% - Simply polite 10% - Food was delicious 20% - Waiter was cute 100% - I want to marry the chef! Customize this template: Change colors, rearrange topics, add your own content Get this Prezi Template from: https://prezibase.com

Menu Presentation

Transcript: {Cuisine from Sunrise to Sunset} Pebble Creek Breakfast ~Buckwheat Banana Cake with Yogurt-Espresso Frosting ~OR~ Egg & Sausage Bake Multigrain Pancakes with Toppings Blueberry Greek Yogurt Muffins ~Omelette/Egg Station WITH: Lunch Salad Bar Grilled Chicken Caesar Wrap with Garlic Roasted Broccoli Pinto Beans with Andoille Sausage and Rice Pilaf ~OR~ Sandwich Bar ~OR~ Dinner California Style Bison Burger on Whole-Wheat Bun with Parmesean Zuchhini Tots and Sweet Potato Salad Salad Bar Sandwich Bar Butternut Squash and Black Bean Tacos with Grilled Fajita Vegetables and Refried Beans ~OR~ ~OR~ Snack White Chocolate Mini Cheesecakes ~Cocktail Social Hour~ Lime Rose Spritzer Zingy White Bean Toast ~AND/OR~

Menu Presentation

Transcript: What is menu? Types of menu The function of menu Prix-Fixe Menu Du Jour means “of the day’ .Du jour menus are changed frequently and concentrate on seasonal ingredients, and emphasis is on preparing food as fresh as possible. A menu that is more pricing than a menu type, as the form is determined by what you order. Why do we need a menu in a restaurant? The traditional menus served in restaurants and are laminated or printed. They’re frequently used in diners, fast food chains and casual diners, with the categories divided into salads, soups, appetizers, sides, desserts and entrees. -Make sure there are a few economy dishes that are below the average price of the dishes as well as a few expensive specialty items. Menu Presentation (Group A) Menu has deeper meaning People can know the food products offered by the restaurant Menu can show the pricing of food products offered Menu can illustrate and show the pictures of food product Menu can show clearer description of food products,customer can understand food product more easily Menu can show monthly special food products and show seasonal food products Menu can also show extra information about the restaurant such as special promotions,restaurant background,and operating hours Can show chef's recommendation dishes Menu is the piece of papers that contain of types of food and drink. The word "menu," like much of the terminology of cuisine, is French in origin. It ultimately derives from Latin "minutus," something made small; in French it came to be applied to a detailed list. The original menus that offered consumers choices were prepared on a small chalkboard, in French a carte; so foods chosen from a bill of fare are described as "à la carte". The Cycle Menu Provide guests with list of food and prices have to offer Reflection of restaurant concept and image -It’s best to leave each dish’s appearance to your customers’ imagination. CONCLUSION Menu planning Static Menus List the food items and prices Describe each dish Introduction Food and Beverage Operations 10/2/2015 (Tuesday) Mr. Cheng Mun Kid Sketch a mock-up of the basic menu layout A la Carte Menu This menu can vary from drinks or canapés to a sit down banquet e.g. Weddings, anniversary, dinner dance. Leong Sue Yen ( J 1401 5703) Eng Yong Xiang ( J 1401 5366) Kogila Veloo ( J 1401 4699) Shahmi ( J 1301 3808) Kelly Ng Suet Li ( J 1401 5113) -The easiest way to do this is by writing columns (Food Item, Description, Price). -Make sure it’s clear which item belongs to which description or price. -Consider offering diet-specific dishes. -Consider offering specials during happy hour . -Look for variation in pricing for add-ons or special preparations. Party or Function Menu What if a restaurant has no menu? -The food items themselves should have descriptive titles. -Include a brief description of all the ingredients in the dish. Add photos with caution Du Jour Menu A list of menu items or dishes that is changed each day during the cycle and repeated. . THANK YOU Customers do not know about the restaurant The restaurant cannot attract more customers Customers need to imagine themselves Many questions from customers about product knowledge Unclear information about pricing A healthy meal - Balance diet, methods of cooking, ingredients, calories Special diet meal - Diabetics, allergies, high blood pressure Culture & religion influences - Halal, preparation method, equipment used, vegetarians A menu that offers you numerous courses for a fixed price tag.

Menu presentation

Transcript: Month DD, YYYY Decimal menu Pizza Menu Pizza Menu Progress Progress Project 1 Project 1 Project 2 Project 2 Project 3 Project 3 Key wins Key wins Pasta Menu Sushi Menu Things that can be improved today Things that can be improved today Initiative 1 Initiative 1 Initiative 2 Initiative 2 Initiative 3 Initiative 3 Impact Impact Tactics Tactics Tactics 1 Tactics 1 Tactics 2 Tactics 2 Tactics 3 Tactics 3 Picture the possibilities Picture the possibilities Project 1 Project 1 Project 2 Project 2 Project 3 Project 3 Sushi Menu 1 2 3

Menu Presentation

Transcript: Spicy crawfish The first plate Kung Pao Chicken Ingredients: crayfish, chili, pepper, garlic, ginger, spices  Nutrition Facts (per serving): Calories 280 kcal, protein 25 g, fat 15 g, carbohydrates 10 g Ingredients: chicken, peanuts, green peppers, red peppers, peppers, green onions, ginger, garlic Nutrition Facts (per serving): calories 350 kcal, protein 20 g, fat 18 g, carbohydrates 30 g Main dish Beijing fried noodles Palace braised pork Ingredients: pork, brown sugar, soy sauce, spices, five-spice powder  Nutrition: Calories 450 kcal, protein 18 g, fat 25 g, carbohydrates 40 g Ingredients: hung noodles, fried sauce, shredded cucumber, minced pork, soybean paste, garlic, green garlic  Nutrition Facts: Calories 400 kcal, protein 12g, fat 10g, carbohydrates 65g Pine Nut Corn Sticky Rice Side dishes Broccoli with garlic Chinese Restaurant Menu Presentation Ingredients: glutinous rice, corn, pine nuts, spices  Nutrition Facts: Calories 280kcal, Protein 8g, Fat 10g, Carbohydrates 45g Ingredients: broccoli, garlic, oyster sauce  Nutrition Facts: Calories 120 kcal, protein 5 g, fat 5 g, carbohydrates 15 g

Menu Presentation

Transcript: Salmon A versatile, oil rich fish known for its pink flesh. Filo Pastry- Paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. Multiple sheets are often layered on top of each other. Courgette Fritters- Made by combining grated courgette with eggs, flour, and herbs and other flavours, and deep frying. Courgette- Courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less, as smaller courgettes have better flavour. Celeriac is a root vegetable Part of the celery family, Umbelifers Also Known as turnip-rooted celery, knob celery, or celery root Cultivated for its edible roots, hypocotyl (stem of a germinating seedling), and shoots. Has a celery like flavour, but includes nutty overtones. Menu Presentation This week's Special Celeriac and Apple Soup with Blue Cheese Dressing Salmon Filo- Lemon butter Sauce- Green Salad- Courgette Fritters Grilled Fillet of Sea Bass on Roasted Cauliflower, with Caper Dressing Mature Cheddar Vegetable Cakes- Green Salad and Tabbouleh Presentation - Week07 Keishi, Emily Celeriac and Apple Soup with Blue Cheese Dressing Blue Cheese The term “blue Cheese” refers to a type of cheese which is veined with a blue mold The mold comes from a strain of penicillin known as "roqueforti." The aroma and taste of the cheese depends on the intensity of the cure, as well as the shape, size, composition and surface of the cheese, the climate of the curing cellar, and the length of ripening. Salmon Filo- Lemon butter Sauce- Green Salad- Courgette Fritters

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