Catering Craft Practice WAEC

Principles And Factors Of Menu Planning

Akopọ

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.

Awọn Afojusun

  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

Àwòrán ọpọlọ

A ti ṣe àwòrán kókó yìí kí o lè rí bí àwọn èrò ṣe so pọ̀.

Káàdì ìrántí

Ìdánrawò kíákíá lórí ohun tí wọ́n ń dán wò nínú kókó yìí.

Akọ̀wé Ẹ̀kọ́

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.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Principles And Factors Of Menu Planning. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  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

Awọn Iwe Itọsọna Ti a Gba Nimọran

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

Ibeere Atunyewo

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Principles And Factors Of Menu Planning lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2021

Ibeere 1 Ìròyìn

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

Awọn alaye Idahun

(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 Course2nd Course3rd Course
Day 1Cream of onion soupEscalope of beef with fried riceEgg custard
Day 2Consomme royaleGrilled chicken with jollof riceCream caramel
Day 3Tomato saladBeef sauce with vegetable stew and pounded yamPineapple turnover
Day 4Chicken soupFish stew with boiled rice and plantainFruit 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).
Wo Idahun