Menu Planning Flashcards Preview

GCSE Catering > Menu Planning > Flashcards

Flashcards in Menu Planning Deck (32)
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1
Q

What are the four W’s when menu planning?

A

Who
When
Where
What

2
Q

How can you make a menu suitable for children?

A
High in protein
Small portions
Attractive foods
Colourful dishes
Avoid fats and sugars
3
Q

How can you make a menu suitable for teenagers?

A

High in iron for girls

Avoid fatty and sugary foods

4
Q

How can you make a menu suitable for elderly people?

A

High in calcium and vitamin D
Lots of fresh fruits and vegetables
Soft foods as they might find chewing difficult
Mild foods - not spicy

5
Q

How can you make a menu suitable for ill people?

A

High in vitamin C

Small portions incase of loss of appetite

6
Q

What foods should you avoid if planning a menu for vegetarians?

A

No meats, fish or poultry

7
Q

What foods should you avoid if planning a menu for a vegan?

A

No meats, fish, poultry or animal products

8
Q

What foods should you avoid if planning a menu for Jews?

A

Pork

No meat and milk in the same meal

9
Q

What foods should you avoid if planning a menu for Muslims?

A

Pork

10
Q

What types of meats should you use if planning a menu for Jews?

A

Kosher

11
Q

What types of meats should you use if planning a menu for Muslims?

A

Halal

12
Q

What foods should you avoid if planning a menu for Hindus?

A

Beef

13
Q

By law, how many vegetarian options must be on a menu?

A

One

14
Q

How can you make a menu more suitable for hot weather?

A

Serve colder foods e.g. salads

Offer chicken and fish options

15
Q

How can you make a menu more suitable for cold weather?

A

Serve hotter dishes e.g. soups and stews

Offer beef, lamb and pork options

16
Q

What meat should traditionally be served at Christmas?

A

Turkey

17
Q

What meat should traditionally be served at Easter?

A

Lamb

18
Q

What starchy food should traditionally be served on Shrove Tuesday?

A

Pancakes

19
Q

How can you make a menu more suitable for a fast food outlet?

A

Dishes that are quick to cook

Dishes that can be cooked on the grill

20
Q

Name establishments that would need to have very low cost menus

A

Schools
Prisons
Hospitals
Residential homes

21
Q

What is the name of an outlet that runs to make a profit?

A

Commercial

22
Q

What is the name of an outlet that does not run to make a profit?

A

Non-commercial

23
Q

Why is good portion control important?

A
Keep costs down
Keep losses to a minimum
Offer a satisfying portion
To make profit
To make ordering easy
24
Q

Name a range of methods of portion control

A
Scoops
Ladles
Glasses
Pie dishes
Ramekins
Sundae dishes
Individual moulds
Serving spoons
25
Q

If you have inexperienced chefs how should you plan your menu?

A

Simple foods
Easy to prepare and cook foods
Use convenience foods

26
Q

What factors should you consider when planning the presentation of a menu?

A
Consistency
Texture
Flavour
Seasoning
Colour
Accompaniments
Decoration/garnish
27
Q

What is a table d’hote menu?

A

A fixed or set price menu e.g. two courses for £9.99. Doesn’t normally include a wide range of dishes

28
Q

What is an a la carte menu?

A

Where each item is priced individually.

29
Q

What is a party or function menu like?

A

Fixed price. Very limited options. Often chosen before the meal.

30
Q

Give examples of ethnic or speciality menus.

A

Particular countries e.g. chinese or mexican.

Specific foods e.g. pancakes, ice cream or pasta.

31
Q

What is a rotating menu?

A

Fixed pattern of meals which are repeated at the end of a certain cycle e.g. monthly.

32
Q

What formula is used to calculate selling price?

A

cost per portion x 100 / 40