Chapter 6 - Meal Planning and Food Presentation

Question 0

What are the two types of menus?

Answer 0

À la carte and Table d’hôte

Question 1

What are the guidelines needed to consider for meal planning

Answer 1

The occasion 
Cost
Time of year and seasonal availability
Time
Personal preferences and dietary restrictions 
Nutrition 
Skill
Equipment 
Variety

Question 2

Name the meals of the day

Answer 2

Breakfast, lunch, dinner, tea/supper, snacks and starter

Question 3

Name things to consider when writing a menu

Answer 3

Write dishes in centre of card
List the courses in order in which they are going to be eaten
Make sure to specify the type and method of cooking of meat
Mention any sauces, etc
Avoid using the words ‘like’ and ‘served with’

Question 4

What is a garnish used for

Answer 4

Improving the appearance of savoury dishes

Question 5

What is a decoration used for

Answer 5

Improving the appearance of sweet dishes

Question 6

What are the things to consider when setting a table

Answer 6

Cutlery is clean and polished and glassware is sparkling
Cutlery is placed in order of use (outside in)
Table mats / tablecloths are spotless
Condiment containers are clean and filled
Napkins are folded or rolled and placed on side plate
There is a low centre piece so all diners can see each other
Water filled with ice is placed on the table just before diners are seated
Serve from the left, remove from the right