Catering Craft Practice WAEC

Principles And Factors Of Menu Planning

Aperçu

Before a single pot goes on the fire, the caterer has already made the most important decision of the whole job: what to put on the menu. A menu is far more than a list of dishes. It tells the guest what to expect, tells the cook what to prepare, tells the store what to buy, and quietly fixes the price of the entire event. Get it right and a naming ceremony in Ibadan runs smoothly and profitably. Get it wrong and you over-spend, run out of food, or serve three fried dishes in a row to guests who wanted variety.

In this lesson you will learn exactly what a menu is and the jobs it does, the principles that separate a well planned menu from a careless one, and the practical factors, the occasion, the guests, the budget, the season, the equipment and the time, that decide what can realistically go on the plate. You will then plan balanced menus yourself, for real Nigerian occasions and real naira budgets.

Objectifs

  1. Define a menu and state its functions
  2. Explain the principles of good menu planning
  3. Identify the factors that affect menu planning
  4. Explain the importance of balance, variety and nutritional value in a menu
  5. Plan a balanced menu for a given occasion

Note de cours

A young caterer in Lagos is hired for a fortieth birthday of eighty guests. She writes her menu in five minutes: jollof rice, fried rice, fried chicken, fried plantain, fried fish and puff-puff. On the day it looks generous, yet the guests grumble. Everything is fried, everything is a shade of golden brown, and there is nothing fresh, nothing green and nothing sweet to finish. She also finds she has bought far more oil and far more chicken than the money allowed. Nothing was spoiled, and nothing was badly cooked. The menu itself was the problem. Menu planning is the skill that prevents exactly this, and it is examined in every WAEC Catering Craft Practice paper.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Principles And Factors Of Menu Planning. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. A menu is best defined as: A. A list of the ingredients used in cooking B. A list of the dishes to be served at a meal in order of courses C. A record of the money spent on food D. A list of the kitchen equipment needed Answer: B
  2. Which of the following is a PRINCIPLE of menu planning rather than a factor? A. The budget available B. The season of the year C. Balance and variety of the dishes D. The number of guests Answer: C
  3. A menu of fried yam, fried fish, fried chicken and fried plantain offends the principle of menu planning that says: A. Work within the budget B. Avoid repetition of the cooking method C. Suit the occasion D. Serve food in season Answer: B
  4. When planning a menu for a gathering that includes Muslim guests, the caterer should: A. Serve pork and wine to all B. Serve only soft foods C. Use halal meat and avoid pork and alcohol D. Reduce the number of courses to one Answer: C
  5. Buying foods that are in season when planning a menu mainly helps to: A. Increase the cost of the meal B. Reduce cost and improve freshness C. Make the food harder to prepare D. Remove the need for a budget Answer: B

Livres recommandés

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sous-titre: Fourteenth edition
Éditeur: Hodder Education
Année: 2021
ISBN: 978-1-3983-3295-9
Description: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Sous-titre: Tenth edition
Éditeur: Hodder Education
Année: 2020
ISBN: 978-1-3983-0015-6
Description: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Sous-titre: Eleventh edition
Éditeur: Hodder & Stoughton
Année: 2004
ISBN: 978-0-340-81147-4
Description: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Principles And Factors Of Menu Planning des années précédentes.

WAEC SSCE - Catering Craft Practice - 2021

Question 1 Rapport

(a) The table below is a four-day three-course menu plan. Use the listed dishes to complete the table. Egg custard, Cream caramel, Escalope of beef with fried rice, Cream of onion soup, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, Pineapple turnover, Consomme royale, Tomato salad, Chicken soup, Fruit salad, Fish stew with boiled rice and plantain.

1st Course 2nd Course 3rd Course
Day 1
Day 2
Day 3
Day 4

(b) State the other names for first course and third course.
First Course:...............
Third Course:..............

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