Menu Planning [C2] *G11

Question 1

Menu definition

Answer 1

A combination of dishes served as one meal

Question 2

Usual 3 courses

Answer 2

First course aka hors d’oeuvres (starter)
Main course
Dessert

Question 3

What is not counted as courses

Answer 3

Bread
Beverages
Frandises

Question 4

Frandises

Answer 4

Confections served after dessert - truffle, mint, petit fours

Question 5

Describe table d’hôte menu *4

Answer 5

*set menu price
*fixed number of courses
*limited choices
*food cooked ahead of time

Question 6

Describe a la carte menu *4

Answer 6

*individually priced dishes
*unlimited course numbers
*variety of choices
*food cooked to order

Question 7

Standardised recipe definition

Answer 7

Recipes tested for product consistency and yield

Question 8

List food pyramid servings in order *6

Answer 8

*Fats, oils and sweets - sparingly
*Dairy - 2-3
*Protein (nut, meat) - 2-3
*Fruits - 2-4
*Vegetables - 3-5
*Carbohydrates - 6-11

Question 9

How to add a variety to food *5

Answer 9

Cooking methods
Colours
Shape
Texture
Flavour

Question 10

What to keep in mind when compiling a menu *max 5 min 9

Answer 10

*nutrition requirements
*age group
*gender
*religion/culture
*dietary needs
*season
*type of event
*number of guests
*staff and equipment available

Question 11

Don’t ……… when making a high tea menu

Answer 11

Don’t mention the course name, just write in order

Question 12

What are the different types of tea parties *4

Answer 12

Afternoon
High
Champagne
Celebration

Question 13

What is afternoon tea *2

Answer 13

*Traditional tea that consist of sweet and savoury snacks
*14:00 to 17:00

Question 14

What is high tea *2

Answer 14

*A light meal that consists of hot dishes (soup, pie, stew) and baked goods
*17:00 to 19:00

Question 15

What is champagne tea

Answer 15

Traditional tea where champagne is served

Question 16

What is celebration tea

Answer 16

A tea party to celebrate events like birthdays

Question 17

Courses in a high tea menu *3

Answer 17

• first: savouries and tea sandwiches
• second: scones with jam and cream
• third: sweets and pastries

Question 18

What to think about when setting up a tea party *5
(And guy clean the table)

Answer 18

*appropriate venue
*guest amount
*use elegantly folded cloth napkins
*use linen tablecloths
*ensure there are side plates, cake forks, teacups, saucers and teaspoons

Question 19

What is the correct way to position a tea cup *4

Answer 19

*ear facing the right
*handle facing forward
*spoon beside ear
*spoon facing backwards

Question 20

Gateau definition

Answer 20

Cake in French

Question 21

Petit fours definition

Answer 21

Small cake cubes covered in fondant

Question 22

What to consider when compiling a tea party menu min 4 max 6
(That cat’s so happy cute fun)

Answer 22

*time of day
*cater for unexpected
*balance sweet and savoury
*balance healthy and rich
*use different cooking methods
*vary flavour and ingredients

Question 23

Buddhists are…

Answer 23

Strict vegetarians

Question 24

African tribes… *2

Answer 24

Have their own traditional foods
Eat rich and robust food like maize meal, sorghum and morogo

Question 25

What to decide on when planning three course meals

Answer 25

Starter shouldn’t dupe main course ingredients
Decide on main
Decide on dessert

Question 26

What does sorbet do

Answer 26

Refresh pallet

Question 27

Main course order *4

Answer 27

Meat
Starch
Veg
Salad

Question 28

What should the courses look like in a menu *2

Answer 28

*must be underlined
*in capital

Question 29

Chafing dish use *2

Answer 29

*Keeps food warm
*Does not dry out or overcook like an oven

Question 30

Gueridon trolley use *2

Answer 30

*Used for Gueridon service - cooking or finishing food near the diner
*Contains all necessary equipment and ingredients