(a) The type of menu illustrated in the diagram appears to be a table d'hote menu.
(b) Three characteristics of a table d'hote menu are:
(i) It offers a limited selection of dishes at a fixed price.
(ii) The dishes offered are typically grouped into courses, such as appetizers, entrees, and desserts.
(iii) Customers are required to select a complete meal, typically consisting of several courses, rather than ordering individual dishes.
(c) Two methods of cooking that may be used in the menu are:
(i) Grilling - Grilling is a cooking method that involves cooking food over an open flame or hot coals. This method is often used for dishes such as grilled chicken or grilled fish, which may be featured on a table d'hote menu.
(ii) Roasting - Roasting involves cooking food, such as meat or vegetables, in an oven at a high temperature. This method can result in a crispy exterior and tender interior, and is often used for dishes such as roasted beef or roasted root vegetables.
(d) Two food nutrients that can be sourced from the menu are:
(i) Protein - Many dishes on a table d'hote menu, such as meat or fish entrees, are rich in protein, which is an essential nutrient for building and repairing body tissues.
(ii) Vitamins and minerals - Depending on the specific dishes offered, a table d'hote menu can provide a variety of essential vitamins and minerals, such as vitamin C from vegetables, iron from meat, and calcium from dairy products. These nutrients are important for maintaining overall health and wellbeing.
(a) Identify the type of menu illustrated in the diagram