Catering Craft Practice WAEC

Special Menus

Aperçu

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.

Objectifs

  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

Carte mentale

Ce theme est schematise pour montrer comment les idees se relient.

Cartes memoire

Entrainement rapide sur les faits evalues dans ce theme.

Note de cours

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.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Special Menus. 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 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

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 de révision

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Special Menus des années précédentes.

WAEC SSCE - Catering Craft Practice - 2020

Question 1 Rapport

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.

Détails de la réponse

The menu as shown on the illustration

CATERING CRAFT RESTAURANT, Wednesday 4th March, 2020

  • First course: Mushroom soup or Tomato soup
  • Main course: Shredded cabbage, Diced buttered potato, Braised silver side of beef
  • Sweet course: Slices of pawpaw or Cut of orange
  • Fixed price: \( \text{N}3{,}500.00 \)

(a) Three reasons why the menu is suitable for the aged

  1. The foods are soft and easy to chew and swallow. The aged usually have weak or missing teeth (poor dentition), so soft items such as soup, shredded cabbage, diced buttered potato, moist braised beef and ripe pawpaw put no strain on the gums.
  2. The foods are easily digestible. Digestion slows down in old age, so light, well cooked and moist dishes like soup and braised beef are gentle on the digestive system and are readily absorbed.
  3. The portions are small and the meal is light. The aged have a reduced appetite and lower energy needs because they are less active, so the modest three-course serving supplies enough nourishment without overloading them.

(Other acceptable reasons: it is nutritionally balanced and provides a variety of nutrients; it contains fruit that supplies vitamins and fibre to prevent constipation, a common problem of the aged.)

(b) Two methods of cooking used for preparing the menu

  1. Braising was used for the silver side of beef (slow, moist cooking in a little liquid that tenderises the tough cut).
  2. Boiling was used for the diced potato (which is then buttered) and for making the soup.

(Simmering/stewing of the soup is also acceptable as a second method.)

(c) One micronutrient obtainable from the menu and one of its functions

Micronutrient: Vitamin C (ascorbic acid), obtained from the slices of pawpaw or the cut of orange (and from the cabbage).

Function: Vitamin C aids the healing of wounds and the formation of healthy connective tissue and blood vessels; it also helps the body absorb iron and protects against scurvy.

(Alternative acceptable answer: Iron, obtained from the beef, which helps in the formation of haemoglobin in red blood cells.)

(d) Class of menu illustrated in the diagram

The menu shown is a Table d'hote menu. This is because it offers a fixed set of courses at a single fixed price ( \( \text{N}3{,}500.00 \) ) with only a limited choice within each course (soup or soup, pawpaw or orange), which are the defining features of a table d'hote menu.

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