Chpt 6: Meal Planing And Food Presentation

Question 1

Name the meals of the day

Answer 1

Breakfast
Lunch
Dinner

Question 2

What is the definition of a menu

Answer 2

A list of all the dishes served at a meal

Question 3

Definition of table d’hôte menu

Answer 3

two - five courses and less expensive. Limited choice

Question 4

Definition of à El carte menu

Answer 4

More expensive but has a larger choice. Each dish is priced separately and single dishes can be ordered separately

Question 5

Guidelines for weighting menus

Answer 5

Wright dishes in the centre of the card
List courses in order - starter main desert
Be specific of the cooking methods eg grilled beef
Mention any sauces that come with the dishes
Avoid using word like and or served with

Question 6

Name the guidelines for food presentation

Answer 6

Splashes should be wiped from the plate
Hot dishes on hot plates and cold dishes on cold plates
Ensure that the table is properly set before the meal is served
A garnish or decoration will improve the appearance or taste

Question 7

Definition of garnish and decoration

Answer 7

Garnish- improve appearance of savoury foods

Decoration- improve appearance of sweet foods

Question 8

Name some garnishes for the following goods

Answer 8

Soup- parsley cream or croutons
Fish dishes- lemon wedges or twists chopped parsley tomato basket or rose cucumber fans carrot curls
Meat omelettes and salad dishes- sprigs of fresh herbs, fresh herbs, julienne veg, tomato rose, chopped cucumber, chive, radish rose, spring onion

Question 9

Name some decorations for the following foods

Answer 9

Pastry dishes- pastry leaves or other shapes, sieved icing sugar, caster sugar
Cakes and deserts- piped cream decorations, eg. Glacé cherries or strawberry fans, chocolate coated strawberries, feathered glacé icing, chopped nuts, chocolate leaves, sprinkles, orange zest, mint leaves

Question 10

Name some guidelines for setting the table

Answer 10

All cutlery should be spotless and glass shining
Cutlery use in order starting on the outside and onwards
Table cloths should be spotless
Containers for salt ect should be clean and filled
Napkins should be folded and on side plates
Choose a low centre peace so the diners can see one another
Place iced water on the table just before the diner sit down
Serve from the left and take away from the right

Question 11

Name the factors to consider when planing meals

Answer 11

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