Chapter 6 - Meal Planning & Presentation

Question 1

What is a menu?

Answer 1

A list of all dishes served at a meal.

Question 2

What is Table D’Hôte?

Answer 2

A set menu with 2-5 courses. Limited choice. Less expensive then Á la carte.

Question 3

What is Á La Carte?

Answer 3

Long list of dishes, each priced separately. More variety then table d’hôte but more expensive.

Question 4

What are the guidelines for food presentation?

Answer 4

1. Dishes should be clean and splashes on plate wiped.
2. Hot dishes served on ‘piping hot’ plates. Cold dishes on cold plates.
3. Ensure the table is properly set before serving.
4. Garnishes and decorations improve appearance and taste.

Question 5

What is a garnish? Name 5.

Answer 5

Used to improve the appearance of savoury foods. Lemon wedges, chopped parsley, tomato basket, carrot curls and cucumber fans are garnishes for fish dishes.

Question 6

What is a decoration? Name 5.

Answer 6

Used to improve the appearance of sweet foods. Chopped nuts, chocolate (curls or leaves), sprinkles, orange zest and mint leaves are decorations for cakes and desserts.

Question 7

Hat are the guidelines for setting tables?

Answer 7

1. Cutlery and glasses clean and polished.
2. Cutlery places in order of use (cutlery used first placed on outside).
3. Tablemats and tablecloths spotless.
4. Ensure condiment (salt & pepper) containers are clean.
5. Napkins rolled/folded on side plates.

Question 8

What should be considered when planning meals?

Answer 8

Occasion, cost, time of year and season, time, personal preferences and dietary restrictions (coeliac disease), nutrition, skills.