nutrition and menu planing

Question 1

dishes

Answer 1

food prepared in a particular style or combination a dish man consists of one or more ingredients.

Question 2

meal plan

Answer 2

lists of all the different foods required for a specific meal or meals for a particular day.

Question 3

the South African Food-based Dietary Guidelines say:

Answer 3

enjoy a variety of foods from each of the six food groups.
be active.
make starchy foods the basis of most meals.
eat plenty of vegetables and fruit each day.
eat dry beans, peas, lentils, and soya regularly.
meat, fish, chicken, milk or eggs can be eaten each day.
eat fats sparingly.
use salt sparingly.
use food and drinks containing sugar sparingly and not between meals.
drink lots of clean, safe water.
if you drink alcohol drink sensibly.

Question 4

breakfast

Answer 4

in the morning as the first meal of the day.

Question 5

brunch

Answer 5

late in the morning in place of both breakfast and lunch

between 10 a.m. and lunchtime

Question 6

lunch

Answer 6

in the middle of the day

Question 7

supper

Answer 7

the main meal was eaten in the evening or a small meal eaten in the late evening.

Question 8

dinner

Answer 8

a formal social occasion in the evening at which a meal is served. dinner can also refer to the main meal of the day, eaten in the evening with bigger dishes than any other meal.

Question 9

STEPS IN PLANNING A MENU

Answer 9

first, choose the main dish usually a protein dish. plan the rest of the meal according to the main dish.
complement the protein dish. use fresh fruit and vegetables.
dessert is the last item on the menu and determined by the rest of the dishes. a light dessert should be served with a heavy main course, rich desserts can be served with a light meal.
the starter is the first item on the menu but it is often planned last since it is also determined by the rest of the dishes.

Question 10

WRITING OUT A MENU.

Answer 10

should be applied to the writing of table d’ hote

Question 11

language

Answer 11

do not use mixtures of languages such as Afrikaans, English or French.

Question 12

label dishes accurately

Answer 12

do not give misleading names to dishes.

Question 13

spelling

Answer 13

make sure thst menu items are spelled correctly including french terms.

Question 14

brand names

Answer 14

do not use brand names on your menu.

Question 15

give a short but clear description of each dish.

Answer 15

do not write down unnecessary accompaniments.

Question 16

appearance

Answer 16

the menu should look neat and the font should be easy to read.

Question 17

how to write a menu

Answer 17

write the word Menu on the top of the page
write down the type of meal.
separate the courses clearly by leaving an open space drawing lines or dots or by using headings for each course.
list courses/dishes in the order of serving.
list the dishes in the main course in the correct sequence: protein, starch, vegetables and salad.
the first letter of each word should be a capital letter.
list the beverages at the end of the menu.
indicate the date of the meal. write the end oth the menu.
draw a border around the menu.

Question 18

Continental breakfast

Answer 18

does not include cooked dishes.
typical includes rolls,corsairs or toast with butter and preserves with tea or coffee.
can include fresh fruits juices yogurt and cold cereals and meats.

Question 19

English breakfast

Answer 19

is cooked food served warm

typically meats eggs and breads.

Question 20

CHIFFONADE

Answer 20

TO CUT LEAFY VEGETABLES INTO FINE STRIPS/SHRED.

Question 21

SAUTEE

Answer 21

FRYING ONIONS OR MUSHROOMS IN OIL.

Question 22

BECHAMEL SAUCE

Answer 22

MEDIUM WHITE SAUCE DOES NOT CONTAIN SPICES FLAVORINGS SUCH AS MUSTARD OR GARLIC.

Question 23

MORNAY SAUCE

Answer 23

WHITE SAUCE THAT DOES CONTAIN FLAVORINGS LIKE MUSTARD AND GARLIC.