Menu Planning [C2] *G11 Flashcards

1
Q

Menu definition

A

A combination of dishes served as one meal

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2
Q

Usual 3 courses

A

First course aka hors d’oeuvres (starter)
Main course
Dessert

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3
Q

What is not counted as courses

A

Bread
Beverages
Frandises

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4
Q

Frandises

A

Confections served after dessert - truffle, mint, petit fours

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5
Q

Describe table d’hôte menu *4

A

*set menu price
*fixed number of courses
*limited choices
*food cooked ahead of time

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6
Q

Describe a la carte menu *4

A

*individually priced dishes
*unlimited course numbers
*variety of choices
*food cooked to order

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7
Q

Standardised recipe definition

A

Recipes tested for product consistency and yield

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8
Q

List food pyramid servings in order *6

A

*Fats, oils and sweets - sparingly
*Dairy - 2-3
*Protein (nut, meat) - 2-3
*Fruits - 2-4
*Vegetables - 3-5
*Carbohydrates - 6-11

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9
Q

How to add a variety to food *5

A

Cooking methods
Colours
Shape
Texture
Flavour

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10
Q

What to keep in mind when compiling a menu *max 5 min 9

A

*nutrition requirements
*age group
*gender
*religion/culture
*dietary needs
*season
*type of event
*number of guests
*staff and equipment available

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11
Q

Don’t ……… when making a high tea menu

A

Don’t mention the course name, just write in order

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12
Q

What are the different types of tea parties *4

A

Afternoon
High
Champagne
Celebration

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13
Q

What is afternoon tea *2

A

*Traditional tea that consist of sweet and savoury snacks
*14:00 to 17:00

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14
Q

What is high tea *2

A

*A light meal that consists of hot dishes (soup, pie, stew) and baked goods
*17:00 to 19:00

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15
Q

What is champagne tea

A

Traditional tea where champagne is served

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16
Q

What is celebration tea

A

A tea party to celebrate events like birthdays

17
Q

Courses in a high tea menu *3

A
  • first: savouries and tea sandwiches
  • second: scones with jam and cream
  • third: sweets and pastries
18
Q

What to think about when setting up a tea party *5
(And guy clean the table)

A

*appropriate venue
*guest amount
*use elegantly folded cloth napkins
*use linen tablecloths
*ensure there are side plates, cake forks, teacups, saucers and teaspoons

19
Q

What is the correct way to position a tea cup *4

A

*ear facing the right
*handle facing forward
*spoon beside ear
*spoon facing backwards

20
Q

Gateau definition

A

Cake in French

21
Q

Petit fours definition

A

Small cake cubes covered in fondant

22
Q

What to consider when compiling a tea party menu min 4 max 6
(That cat’s so happy cute fun)

A

*time of day
*cater for unexpected
*balance sweet and savoury
*balance healthy and rich
*use different cooking methods
*vary flavour and ingredients

23
Q

Buddhists are…

A

Strict vegetarians

24
Q

African tribes… *2

A

Have their own traditional foods
Eat rich and robust food like maize meal, sorghum and morogo

25
Q

What to decide on when planning three course meals

A

Starter shouldn’t dupe main course ingredients
Decide on main
Decide on dessert

26
Q

What does sorbet do

A

Refresh pallet

27
Q

Main course order *4

A

Meat
Starch
Veg
Salad

28
Q

What should the courses look like in a menu *2

A

*must be underlined
*in capital

29
Q

Chafing dish use *2

A

*Keeps food warm
*Does not dry out or overcook like an oven

30
Q

Gueridon trolley use *2

A

*Used for Gueridon service - cooking or finishing food near the diner
*Contains all necessary equipment and ingredients