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Flashcards in nutrition and menu planing Deck (23):
1

dishes

food prepared in a particular style or combination a dish man consists of one or more ingredients.

2

meal plan

lists of all the different foods required for a specific meal or meals for a particular day.

3

the South African Food-based Dietary Guidelines say:

enjoy a variety of foods from each of the six food groups.
be active.
make starchy foods the basis of most meals.
eat plenty of vegetables and fruit each day.
eat dry beans, peas, lentils, and soya regularly.
meat, fish, chicken, milk or eggs can be eaten each day.
eat fats sparingly.
use salt sparingly.
use food and drinks containing sugar sparingly and not between meals.
drink lots of clean, safe water.
if you drink alcohol drink sensibly.

4

breakfast

in the morning as the first meal of the day.

5

brunch

late in the morning in place of both breakfast and lunch
(between 10 a.m. and lunchtime)

6

lunch

in the middle of the day

7

supper

the main meal was eaten in the evening or a small meal eaten in the late evening.

8

dinner

a formal social occasion in the evening at which a meal is served. dinner can also refer to the main meal of the day, eaten in the evening with bigger dishes than any other meal.

9

STEPS IN PLANNING A MENU

first, choose the main dish usually a protein dish. plan the rest of the meal according to the main dish.
complement the protein dish. use fresh fruit and vegetables.
dessert is the last item on the menu and determined by the rest of the dishes. a light dessert should be served with a heavy main course, rich desserts can be served with a light meal.
the starter is the first item on the menu but it is often planned last since it is also determined by the rest of the dishes.

10

WRITING OUT A MENU.

should be applied to the writing of table d' hote

11

language

do not use mixtures of languages such as Afrikaans, English or French.

12

label dishes accurately

do not give misleading names to dishes.

13

spelling

make sure thst menu items are spelled correctly including french terms.

14

brand names

do not use brand names on your menu.

15

give a short but clear description of each dish.

do not write down unnecessary accompaniments.

16

appearance

the menu should look neat and the font should be easy to read.

17

how to write a menu

write the word Menu on the top of the page
write down the type of meal.
separate the courses clearly by leaving an open space drawing lines or dots or by using headings for each course.
list courses/dishes in the order of serving.
list the dishes in the main course in the correct sequence: protein, starch, vegetables and salad.
the first letter of each word should be a capital letter.
list the beverages at the end of the menu.
indicate the date of the meal. write the end oth the menu.
draw a border around the menu.

18

Continental breakfast

does not include cooked dishes.
typical includes rolls,corsairs or toast with butter and preserves with tea or coffee.
can include fresh fruits juices yogurt and cold cereals and meats.

19

English breakfast

is cooked food served warm
typically meats eggs and breads.

20

CHIFFONADE

TO CUT LEAFY VEGETABLES INTO FINE STRIPS/SHRED.

21

SAUTEE

FRYING ONIONS OR MUSHROOMS IN OIL.

22

BECHAMEL SAUCE

MEDIUM WHITE SAUCE DOES NOT CONTAIN SPICES FLAVORINGS SUCH AS MUSTARD OR GARLIC.

23

MORNAY SAUCE

WHITE SAUCE THAT DOES CONTAIN FLAVORINGS LIKE MUSTARD AND GARLIC.