Menu Planning Flashcards
What are the four W’s when menu planning?
Who
When
Where
What
How can you make a menu suitable for children?
High in protein Small portions Attractive foods Colourful dishes Avoid fats and sugars
How can you make a menu suitable for teenagers?
High in iron for girls
Avoid fatty and sugary foods
How can you make a menu suitable for elderly people?
High in calcium and vitamin D
Lots of fresh fruits and vegetables
Soft foods as they might find chewing difficult
Mild foods - not spicy
How can you make a menu suitable for ill people?
High in vitamin C
Small portions incase of loss of appetite
What foods should you avoid if planning a menu for vegetarians?
No meats, fish or poultry
What foods should you avoid if planning a menu for a vegan?
No meats, fish, poultry or animal products
What foods should you avoid if planning a menu for Jews?
Pork
No meat and milk in the same meal
What foods should you avoid if planning a menu for Muslims?
Pork
What types of meats should you use if planning a menu for Jews?
Kosher
What types of meats should you use if planning a menu for Muslims?
Halal
What foods should you avoid if planning a menu for Hindus?
Beef
By law, how many vegetarian options must be on a menu?
One
How can you make a menu more suitable for hot weather?
Serve colder foods e.g. salads
Offer chicken and fish options
How can you make a menu more suitable for cold weather?
Serve hotter dishes e.g. soups and stews
Offer beef, lamb and pork options
What meat should traditionally be served at Christmas?
Turkey
What meat should traditionally be served at Easter?
Lamb
What starchy food should traditionally be served on Shrove Tuesday?
Pancakes
How can you make a menu more suitable for a fast food outlet?
Dishes that are quick to cook
Dishes that can be cooked on the grill
Name establishments that would need to have very low cost menus
Schools
Prisons
Hospitals
Residential homes
What is the name of an outlet that runs to make a profit?
Commercial
What is the name of an outlet that does not run to make a profit?
Non-commercial
Why is good portion control important?
Keep costs down Keep losses to a minimum Offer a satisfying portion To make profit To make ordering easy
Name a range of methods of portion control
Scoops Ladles Glasses Pie dishes Ramekins Sundae dishes Individual moulds Serving spoons
If you have inexperienced chefs how should you plan your menu?
Simple foods
Easy to prepare and cook foods
Use convenience foods
What factors should you consider when planning the presentation of a menu?
Consistency Texture Flavour Seasoning Colour Accompaniments Decoration/garnish
What is a table d’hote menu?
A fixed or set price menu e.g. two courses for £9.99. Doesn’t normally include a wide range of dishes
What is an a la carte menu?
Where each item is priced individually.
What is a party or function menu like?
Fixed price. Very limited options. Often chosen before the meal.
Give examples of ethnic or speciality menus.
Particular countries e.g. chinese or mexican.
Specific foods e.g. pancakes, ice cream or pasta.
What is a rotating menu?
Fixed pattern of meals which are repeated at the end of a certain cycle e.g. monthly.
What formula is used to calculate selling price?
cost per portion x 100 / 40
