Flashcards
Planning a menu- catering
Cards in this deck (14)
- 1Planning a Menu Nutritionally Balanced1. They should contain a mixture of vegetables, complex carbohydrates and protein.
2. Some menus need to suit people with special nutritional needs. - 2Planning a menu Colour1. All menus should provide food with a variety of colour.
2. colourful foods look more appealing than white or brown foods.
3. its good to have a combination of colours. - 3Planning a menu Flavour1. Flavours shouldn't be repeated in a course or from one course to another.
2.Different flavours that complement each other should be combined in a dish. - 4Planning a menu Texture1. Different textures make food more appealing. for example a meal of mince and mash potato with mushy peas isnt appealing because the food is all sloppy.
- 5Planning a menu Time of year1. some foods are seasonal
2. its good to use foods that are in season. this means using ingredients during the time of year when they are produced. - 6Planning a menu Skills of the chef1. chefs don't all have the same skills
2. a caterer needs to plan a menu that their chef will be able to prepare. otherwise the dishes will be poor quality - 7Planning a menu Equipment available1. a catering outlet is limited to the equipment it has
2. the menu can only include dishes that the chef can make with the equipment they have available. - 8Planning a menu Type of outlet and time available1. Menus should be appropriate to the type of catering outlet
2. the type of outlet also affects the time available to prepare and serve the food - 9Planning a menu Appeal to customer1. the food on the menu must appeal to the customer
2. different foods appeal to different people depending on the time of day - 10Planning a menu cost1. the dishes on the menu must not cost too much per portion to produce.
2.what the customer would expect to pay - 11Planning a menu Multicultural variations and special dietary requirements1. some religious people have particular dietary requirements
2. find out what food is suitable for their customers
3. many customers are vegetarians - 12Planning a menu Table d'hote1. A table d'hote menu is a set menu
2.the price of the menu is fixed
3.there is a limited choice of dishes - 13Planning a menu A' la carteon an a la carte menu the food items are all priced separately
- 14Planning a menu Themed Menu1. a themed menu may also be called a specialty menu
2. all the food on the menu are the same themed for example Mexican food
Information
- Description
- Flashcards on Planning a menu- catering, created by P0l1ng_lil on 19/10/2014.
- Created by
- P0l1ng_lil
- Views
- 23
- Rating