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The following guidelines are helpful in planning a menu.
Use descriptive terms that give information about the temperature, texture, color, or other special characteristics of the food or the method of preparation.
Examples: Chilled Apple Cider, Broiled Sirloin Steak, Cream of Asparagus Soup, etc.
Write menus in a symmetrical arrangement on the page, listing foods in the order they are served.
Baked Potato Sour Cream
Broccoli Glazed Carrots
Capitalize all words except articles and prepositions; words such as or, and, of, with, etc. are not capitalized.
Example: Cream of Mushroom Soup
Foods should be grouped by courses. The item of most importance should be listed first.
Example: Broiled Hamburgers
If foods are served with an accompaniment, list the food first.
Baked Potatoes Sour Cream
Cheddar Cheese Cubes Rye Chips
If the main dish has two or more accompaniments, center the main dish and space the accompaniments on the same line on either side or write them on the line below.
Ry-krisp - Chicken Soup - Saltines
Items such as butter, cream, sugar, or salad dressing are not written on menus unless they are special in some way.
Crusty Rolls Whipped Butter
Wedge of Lettuce Thousand Island Dressing
The beverage(s) appears as the last item(s).
Example: Iced Tea
Allow extra spacing between courses; this is often omitted in menus printed in books, magazines, and newspapers in order to save space. The following menu is for a three course meal.
French Onion Soup
Whole Wheat Wafers
Celery Sticks Assorted Olives
Prime Rib of Roast Beef au Jus
Asparagus with Hollandaise Sauce
Mixed Green Salad
Hot Rolls Whipped Butter
Coffee Hot Tea
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