Menu Planning [C2] *G11 Flashcards
Menu definition
A combination of dishes served as one meal
Usual 3 courses
First course aka hors d’oeuvres (starter)
Main course
Dessert
What is not counted as courses
Bread
Beverages
Frandises
Frandises
Confections served after dessert - truffle, mint, petit fours
Describe table d’hôte menu *4
*set menu price
*fixed number of courses
*limited choices
*food cooked ahead of time
Describe a la carte menu *4
*individually priced dishes
*unlimited course numbers
*variety of choices
*food cooked to order
Standardised recipe definition
Recipes tested for product consistency and yield
List food pyramid servings in order *6
*Fats, oils and sweets - sparingly
*Dairy - 2-3
*Protein (nut, meat) - 2-3
*Fruits - 2-4
*Vegetables - 3-5
*Carbohydrates - 6-11
How to add a variety to food *5
Cooking methods
Colours
Shape
Texture
Flavour
What to keep in mind when compiling a menu *max 5 min 9
*nutrition requirements
*age group
*gender
*religion/culture
*dietary needs
*season
*type of event
*number of guests
*staff and equipment available
Don’t ……… when making a high tea menu
Don’t mention the course name, just write in order
What are the different types of tea parties *4
Afternoon
High
Champagne
Celebration
What is afternoon tea *2
*Traditional tea that consist of sweet and savoury snacks
*14:00 to 17:00
What is high tea *2
*A light meal that consists of hot dishes (soup, pie, stew) and baked goods
*17:00 to 19:00
What is champagne tea
Traditional tea where champagne is served
What is celebration tea
A tea party to celebrate events like birthdays
Courses in a high tea menu *3
- first: savouries and tea sandwiches
- second: scones with jam and cream
- third: sweets and pastries
What to think about when setting up a tea party *5
(And guy clean the table)
*appropriate venue
*guest amount
*use elegantly folded cloth napkins
*use linen tablecloths
*ensure there are side plates, cake forks, teacups, saucers and teaspoons
What is the correct way to position a tea cup *4
*ear facing the right
*handle facing forward
*spoon beside ear
*spoon facing backwards
Gateau definition
Cake in French
Petit fours definition
Small cake cubes covered in fondant
What to consider when compiling a tea party menu min 4 max 6
(That cat’s so happy cute fun)
*time of day
*cater for unexpected
*balance sweet and savoury
*balance healthy and rich
*use different cooking methods
*vary flavour and ingredients
Buddhists are…
Strict vegetarians
African tribes… *2
Have their own traditional foods
Eat rich and robust food like maize meal, sorghum and morogo
What to decide on when planning three course meals
Starter shouldn’t dupe main course ingredients
Decide on main
Decide on dessert
What does sorbet do
Refresh pallet
Main course order *4
Meat
Starch
Veg
Salad
What should the courses look like in a menu *2
*must be underlined
*in capital
Chafing dish use *2
*Keeps food warm
*Does not dry out or overcook like an oven
Gueridon trolley use *2
*Used for Gueridon service - cooking or finishing food near the diner
*Contains all necessary equipment and ingredients
