Menu Terms
Define "menu."
A list of food and drink options available at a restaurant or event.
Name one food item for a brunch menu.
Pancakes, eggs, ackee and saltfish, or fried dumplings.
Name one factor to consider when planning a menu.
Nutritional balance, cost, seasonality, or audience preference.
A cocktail party menu usually includes full meals.
False (It usually has small bites and appetizers).
What is the most important element of a great menu?
A balance of taste, nutrition, cost, and presentation.
What is an "à la carte" menu?
A menu where each item is priced separately, and customers can choose individual dishes.
What is commonly served at a cocktail party?
Finger foods like mini patties, chicken wings, or shrimp cocktail.
Why is nutrition important in menu planning?
It ensures meals are healthy and balanced, providing necessary nutrients.
A table d'hôte menu allows guests to choose each item separately.
False (It is a fixed menu with limited choices).
How can a menu be made healthier?
Using fresh ingredients, less fat and sugar, and more fruits and vegetables
Explain "table d'hôte."
A set menu with a fixed price that offers a limited selection of meals.
Name three foods you would find on a birthday party menu.
Cake, pizza, and fried chicken.
How does seasonality affect menu choices?
Ingredients in season are cheaper, fresher, and taste better.
Cost is not a factor when planning a menu
False (Cost is very important in menu planning).
Why is presentation important in menu planning?
A well-presented meal looks appetizing and appealing to customers.
What is the difference between "à la carte" and "table d’hôte"?
Suggest one food and one drink for a Mother’s Day menu.
Drink: Fresh fruit juice or a mimosa.
Why is knowing your audience important when planning a menu?
It helps create meals suited to their tastes, culture, and dietary needs.
Brunch menus always include meat dishes.
False (Vegetarian options like pancakes and fruits are common).
What is a common mistake when writing menus?
Not considering dietary needs, using too many complicated dishes, or not balancing flavors.
Define the dessert
The sweet dish served at the end of a meal.
Why is variety important in a menu for a special occasion?
It keeps guests satisfied, caters to different tastes, and makes the meal more exciting.
List three key menu planning guidelines
Balance (nutrition, color, and texture), Variety (different flavors and dishes), and Cost-effectiveness.
A well-balanced menu should have different textures and colors.
True (Variety in texture and color makes meals more appealing).
Imagine you are planning a holiday menu. What three dishes would you include?
Roast chicken, rice and peas, and sorrel drink.