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Published byRosemary Atkinson Modified over 8 years ago
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Goal 4.01: Describe types of menus used in culinary businesses.
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vary the way food is prepared (deep fried and cold appetizer) entrée- baked, roasted, broiled beef, pork, chicken colors, shapes, textures, flavors, temperatures, number of items, different arrangements garnishes
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food from all food groups (fruits, vegetables, starches, meats, dairy) vary flavors, shapes, colors, size plating- arrangement of food on the plate/adds visual appeal serving size- moneys worth, too big/too small
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proportion- ratio of one food to the other and to the plate/fit the plate number of foods on the plate-odd number more visual
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truth-in-menu guideline- FDA guideline pay penalty “homestyle” baked in-house Maine Lobster- from Maine guideline-nutrition, quantity, grade, freshness
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1. Brand names must be represented accurately. 2. Dietary/nutritional claims must be accurate. 3. The preservation of food must be accurate. (fresh is fresh not frozen) 4. Quantity must be accurate. (16 oz before cooking)
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5. Location of ingredients must be accurate. (Maine lobster from Maine) 6. Quality/grade must be accurate. (meats- prime must be prime not choice) 7. Cooking techniques must be accurate. (broiled- broiled not baked)
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8. Pictures must be accurate. 9. Descriptions of food products must be accurate. (jumbo shrimp- jumbo shrimp not medium shrimp)
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low fat diets- heart disease, cancer, weight control, high fiber /low in fat and cholesterol diabetes- balance food, portion size, exercise, medication/fruits and vegetables, lean meats, poultry, fish, low fat, sugar free, whole grains/ carbohydrate content
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food allergies- detailed information about common allergies shellfish, fish, tree nuts (walnuts, pecans) peanuts, dairy, soy, wheat, eggs
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