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Culinary Arts: Find More Resources

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641—Food and drink
641.2—Beverages
641.3—Food
641.4—Food preservation and storage
641.5—Cooking
641.6—Cooking specific materials
641.7—Specific cooking processes and
techniques
641.8—Cooking specific kinds of dishes,
preparing beverages
642—Meals and table service
642.1—Meals for home, family and individuals.
642.3—Meals for camp, picnic, travel
642.4—Meals for social and public
occasions
642.5—Meals in public and institutional
eating places
642.6—Table service
642.7—Table furnishings
642.8—Table decorations
647.95—Restaurant management
  • Use accurate preparation methods, point-of-origin information, and quality representations.
  • Use accurate weight or portion sizes.
  • Use readily understood terms such as: charcoal broiled, deep fried, sautéed, baked, broiled, poached, roasted, barbecued and smoked.
  • Provide nutritional information for any nutritional claims made.

Descriptive Terms to WATCH

Absolute accuracy is a must when using terms in menu descriptions.  Descriptive words are often the determining factor in the customer's selection of a menu item.

Black angus beef fresh kosher natural
centre-cut ham flown in daily low-calorie non-fat
cholesterol-free heart healthy low-fat reduced
corn-fed or mild fed heart smart made from scratch sugar-free

Examples of Menu Phrases

  • The Salad Course:  The Georgia Salad is a delightful combination of roasted pecans, fried green tomatoes and Virginia ham on a bed of spinach, arugula and bibb hearts, with sweet onion slices and buttermilk dressing (€11.95).

    Entrée: Baby Clams Over Linguine - Baby Clams sautéed with garlic, herbs, clam broth, and white wine over linguine pasta served with an Italian roll.

  • Dessert: Peach Melba - Peaches sautéed in rum over vanilla ice cream topped with fresh raspberries and sauce.

Links to Additional Tips on Writing Menu Descriptions