By law menus must:
Include a list of dishes or beverages that are available.
Be displayed at or near the entrance.
Include the prices of each individual dishes.
Identify the statement which best describes an ‘A la carte menu’?
This type of menu has a limited choice for each course and the price is fixed.
There is a range of dishes to choose from and each dish is individually priced.
This includes 2 or 3 courses with a limited choice for each course offered before a set time in the early evening at a fixed price
The time of year will have a major influence on the type of dishes that are included on a menu. Identify the main reason that a chef will use seasonal foods.
Allows the chef to be creative with the dishes.
Ensure that the ingredients are the same price all year round.
Makes sure that the manufactures of seasonal foods are treated fairly as chefs will purchase their product throughout the year.
Customers have different nutritional needs so it is important that the chef includes dishes that:
Incorporate the components of the Eatwell guide and take account of all of the food groups.
They only use healthy cooking methods as too many people are over-weight.
They prepare the nicest meal possible regardless of nutritional needs as people often eat out to celebrate a special occasion.
When devising the menu, the equipment available must be considered as:
A full working kitchen is needed in every food outlet.
All employees need to be skilled in all aspects of food production.
This will influence the type of food that is offered and how many options or dishes will be served.
Careful consideration must be given to the time taken to prepare and serve dishes as all types of customers:
Are prepared to wait for a long period of time for good quality food.
Do not like to be kept waiting regardless of the type of outlet serving the food.
Want foods that are cooked quickly as they don’t want to wait too long.
To make certain that the food appeals to the customers, the chef needs to:
Ensure that the serving dishes are modern and contemporary.
Use elegant and detailed garnishes.
Include a range of colours, textures and flavours in each dish.
When designing a menu cost is an important factor. Which of the following does not influence the selling price of a dish?
Ingredient costs
Labour costs
The owner’s personal beliefs.
Which of these factors will not influence the type of service offered by the outlet:
The occasion
The availability of seasonal foods
The skills of the waiting staff
Identify the statement which best describes ‘Silver Service’?
Food is placed on plates by the kitchen staff and brought to the guest at table by waiting staff.
Waiting staff place food from a ‘flat’ or serving dish on to each customer’s plate using a fork and spoon.
A wide range of hot and/or cold foods are served in specialised equipment on a buffet table or on a purpose built counter.