*G12 - Menu Planning

Question 1

Menu

Answer 1

List of dishes available (overall restaurant style reflected)

Question 2

Order for menu planning *4

Answer 2

Meat
Starch
Veg
Salad

Question 3

Principles to consider when planning menu content *3

Answer 3

*types of food
*types of customers
*management

Question 4

Types of food *5

Answer 4

*vary ingredients
*vary textures
*vary colours
*vary shapes
*nutritional balance - try include all food groups

Question 5

Types of food: vary ingredients *3

Answer 5

*don’t repeat basic/family ingredients
*not too much starch
*not too much fats

Question 6

Types of customers *4

Answer 6

*age
*preference + needs (hurry/formal)
*gender
*religion

Question 7

Management *4

Answer 7

*type establishment
*type meal
*time of year
*space and equipment

Question 8

Table d hote vs A la carte *4x2

Answer 8

T
*fixed courses
*few choices
*set price
*specific time
A
*choose amt courses
*large nr courses
*pay for what you eat
*food cooked when ordered

Question 9

Ingredient awareness *6

Answer 9

*diabetes mellitus
*cholesterol
*hypertention
*HIV/Aids
*Food allergens
*Food intolerance

Question 10

Diabetes mellitus: causes treatment for both types *2x2

Answer 10

T1- body’s inability to produce insulin
-daily insulin injections
T2- body can’t properly use+store insulin
-diet, exercise, medication

Question 11

Why’s diabetes deep *3

Answer 11

*During digestion sugar and starch break into glucose
*Without insulin, glucose can’t enter cells
*Blood sugar level rises

Question 12

Dietary guidelines for diabetes, cholesterol *4

Answer 12

*restrict refined starch
*restrict sugar
*restrict fat
*restrict processed meat

Question 13

Saturated fats *3

Answer 13

*carbons attatched to hydrogens
*solid @ room temp
*animal products

Question 14

Cholesterol *2

Answer 14

*Soft waxy substance manufactured in liver and circulated in blood
*If too high - left in arteries - builds up on walls - reduced blood flow - damaged organ

Question 15

Goal of low cholesterol diet

Answer 15

Decrease kilojoules intake to achieve ideal body weight

Question 16

Hypertension aka high bp *3

Answer 16

*high pressure in arteries
*BP 140/90 is high
*result of stress, obesity or water retention

Question 17

Dietary guidelines hypertension *3

Answer 17

*limit processed food
*limit high salt content
*limit processed food

Question 18

HIV/AIDS dietary guidelines *3

Answer 18

*good nutrition slows transgression
*40% fresh fruit and veg
*boost vitamin and mineral intake

Question 19

Food allergens

Answer 19

Immune system reacts to it like it’s a harmful invader + sets defences

Question 20

Food allergies symptoms *5

Answer 20

*Hives - skin reaction w/ swelling
* Vomiting
*Heart palpitations
*Eczema
*Anaphylaxis

Question 21

Common allergens *5

Answer 21

*Peanuts
*Milk
*Soy
*Eggs
*Wheat

Question 22

Anaphylaxis

Answer 22

Severe whole body allergic reaction that may be life threatening

Question 23

Food intolerance

Answer 23

Inability of body to digest certain foods
Result of absence of enzymes needed for digestion

Question 24

Enzymes

Answer 24

Biological molecules that help break down natural elements in food

Question 25

Common food intolerances *4

Answer 25

*wheat *lactose *fructose *preservatives

Question 26

Why is it difficult to determine food intolerances

Answer 26

Reactions can take 48hrs

Question 27

Eczema

Answer 27

Allergy/reaction that affects skin

Question 28

How to fix food intolerance

Answer 28

Change in diet

Question 29

Lack of awareness of food intolerance leads to

Answer 29

Increased disease risk - diabetes, cancer

Question 30

Food intolerance symptoms: diahhorea

Answer 30

Gastrointestinal

Question 31

Food intolerance symptoms: asthma

Answer 31

Respiratory

Question 32

Food intolerance symptoms: rashes

Answer 32

Dermatological

Question 33

Food intolerance symptoms: headache

Answer 33

Neurological

Question 34

Food intolerance symptoms: allergens

Answer 34

Immune system

Question 35

Food intolerance symptoms: stiff joints

Answer 35

Skeletal

Question 36

Food intolerance symptoms: anaemia, osteoporosis

Answer 36

Malabsorption

Question 37

Entree

Answer 37

Small well garnished dishes

Question 38

Releves

Answer 38

Larger than entrees, usually roasted, carved meat

Question 39

Formal dinner vs banquet: similarities *3

Answer 39

*formal, fine dining, sit down *expensive (compared to informal dining) *elaborate settings

Question 40

Formal dinner vs banquet: differences *3x2

Answer 40

smaller groups vs 50+ evening vs any time of day sometimes speeches vs usually speeches

Question 41

Formal dinner vs banquet: MENU similarities *2

Answer 41

*amuse bouche *special wishes from client

Question 42

Amuse bouche + why *2

Answer 42

Bite sized Hors d oevuvre that’s a gift from the chef Stimulate appetite and showcase chef skills

Question 43

Serving food as part of formal dinner/ banquet *2

Answer 43

*food on warm plates *remove previous courses