Principles And Factors Of Menu Planning
Overview
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.
Objectives
- Define a menu and state its functions
- Explain the principles of good menu planning
- Identify the factors that affect menu planning
- Explain the importance of balance, variety and nutritional value in a menu
- Plan a balanced menu for a given occasion
Mind map
This topic is mapped out so you can see how the ideas connect.
Flashcards
Quick recall practice on the facts this topic is tested on.
Lesson Note
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Lesson Evaluation
Congratulations on completing the lesson on Principles And Factors Of Menu Planning. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.
You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.
Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.
- 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
- 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
- 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
- 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
- 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
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Revision Questions
Wondering what past questions for this topic looks like? Here are a number of questions about Principles And Factors Of Menu Planning from previous years
Question 1 Report
(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:..............
Answer Details
(a) Completed four-day, three-course menu plan
A three-course menu follows the order: first course (a light appetiser such as a soup or salad to stimulate the appetite), second course (the substantial main dish carrying the meat and staple), and third course (a sweet dish to close the meal). Sorting the twelve dishes by these roles gives four soups/salads, four main dishes and four sweets, which fit exactly one per course per day.
| 1st Course | 2nd Course | 3rd Course | |
|---|---|---|---|
| Day 1 | Cream of onion soup | Escalope of beef with fried rice | Egg custard |
| Day 2 | Consomme royale | Grilled chicken with jollof rice | Cream caramel |
| Day 3 | Tomato salad | Beef sauce with vegetable stew and pounded yam | Pineapple turnover |
| Day 4 | Chicken soup | Fish stew with boiled rice and plantain | Fruit salad |
How the dishes were classified:
- First course (light appetisers): Cream of onion soup, Consomme royale, Tomato salad and Chicken soup are all light soups or a salad served to open the meal.
- Second course (main dishes): Escalope of beef with fried rice, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, and Fish stew with boiled rice and plantain each combine a protein with a staple, making them filling main dishes.
- Third course (sweets): Egg custard, Cream caramel, Pineapple turnover and Fruit salad are all sweet dishes suitable for ending the meal.
(b) Other names for the courses
- First Course: Hors d'oeuvre (also called the appetiser or starter).
- Third Course: Dessert (also called the sweet or pudding course).
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