Principles And Factors Of Menu Planning

Resumen

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.

Objetivos

  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

Nota de la lección

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.

Evaluación de la lección

Felicitaciones por completar la lección del Principles And Factors Of Menu Planning. Ahora que has explorado el conceptos e ideas clave, es hora de poner a prueba tus conocimientos. Esta sección ofrece una variedad de prácticas Preguntas diseñadas para reforzar su comprensión y ayudarle a evaluar su comprensión del material.

Te encontrarás con una variedad de tipos de preguntas, incluyendo preguntas de opción múltiple, preguntas de respuesta corta y preguntas de ensayo. Cada pregunta está cuidadosamente diseñada para evaluar diferentes aspectos de tu conocimiento y habilidades de pensamiento crítico.

Utiliza esta sección de evaluación como una oportunidad para reforzar tu comprensión del tema e identificar cualquier área en la que puedas necesitar un estudio adicional. No te desanimes por los desafíos que encuentres; en su lugar, míralos como oportunidades para el crecimiento y la mejora.

  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

Libros Recomendados

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Subtítulo: Fourteenth edition
Editorial: Hodder Education
Año: 2021
ISBN: 978-1-3983-3295-9
Descripción: 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
Subtítulo: Tenth edition
Editorial: Hodder Education
Año: 2020
ISBN: 978-1-3983-0015-6
Descripción: 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
Subtítulo: Eleventh edition
Editorial: Hodder & Stoughton
Año: 2004
ISBN: 978-0-340-81147-4
Descripción: 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.

Preguntas Anteriores

¿Te preguntas cómo son las preguntas anteriores sobre este tema? Aquí tienes una serie de preguntas sobre Principles And Factors Of Menu Planning de años anteriores.

WAEC SSCE - Catering Craft Practice - 2021

Pregunta 1 Informe

TEST OF PRACTICAL KNOWLEDGE QUESTION


(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:..............

Ver respuesta