Special Menus

Bayani Gaba-gaba

Not everyone at the table wants, or can safely eat, the same plate of food. The auntie who takes no meat, the toddler who is still growing, the patient just out of hospital, the pregnant mother, the grandfather with few teeth, the bricklayer who has dug since dawn: each brings a different need to the same kitchen. A caterer who serves one menu to all of them will please some and fail others. A special menu is how the good caterer feeds each guest as that guest actually needs to be fed.

In this lesson you will learn what a special menu is, the three vegetarian types and how to give a vegetarian enough protein, iron and vitamin B12 from Nigerian foods, how to feed the vulnerable groups from the child to the elderly, and how the worker's job decides the size of the plate. You will plan real menus, in beans and egusi and pap, for named people with named needs.

Manufura

  1. Define a special menu
  2. Explain the dietary needs of vegetarians and the types of vegetarian
  3. Plan menus for vulnerable groups such as children, invalids and the elderly
  4. Explain the dietary considerations for workers in different occupations
  5. Plan a suitable special menu for a given individual or group

Takardar Darasi

A caterer in Ibadan is booked for a family lunch. Around one table sit a vegetarian aunt, a two year old, a grandmother recovering from malaria, a cousin who is six months pregnant, and an uncle who lays blocks all day. The caterer sends out one heavy plate of fried rice and beef for everyone. The aunt cannot touch the meat and leaves hungry, the toddler chokes on the large pieces, the grandmother finds the greasy food hard to keep down, the pregnant cousin needs more iron than the plate gives, and only the bricklayer is truly satisfied. Every one of these needs could have been met, cheaply and with ordinary Nigerian foods, by planning a special menu. That planning is the craft this lesson teaches.

Nazarin Darasi

Barka da kammala darasi akan Special Menus. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  1. A special menu is one planned to: A. Use only the most expensive foods B. Meet the particular dietary needs of a certain person or group C. Serve the same food to everybody D. Reduce the number of courses Answer: B
  2. A vegetarian who takes milk and eggs but no meat or fish is a: A. Vegan B. Lacto-vegetarian C. Lacto-ovo vegetarian D. Non-vegetarian Answer: C
  3. Which nutrient is a strict vegan LEAST likely to obtain naturally and must get from fortified food or a supplement? A. Carbohydrate B. Vitamin B12 C. Fibre D. Vitamin C Answer: B
  4. The best food combination to give a vegetarian complete protein is: A. Rice and yam B. Bread and garri C. Rice and beans D. Yam and plantain Answer: C
  5. A heavy manual worker, such as a bricklayer, needs a diet especially rich in: A. Energy foods (carbohydrate and fat) B. Water only C. Vitamin C only D. Very little food Answer: A

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: 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
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: 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
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: 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.

Tambayoyin Da Suka Wuce

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Special Menus daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2020

Tambaya 1 Rahoto

The illustration above is a special lunch designed for the aged. Study it and answer questions 2(a) and 2(d).

(a) Give three reasons why the menu is suitable for the aged.

(b) Mention two methods of cooking used for preparing the menu.

(c) Identify one micronutrient that can be obtained from the menu and state one function of the micronutrient.

(d) Name the class of menu illustrated in the diagram.

Duba Amsa