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    When planning a menu, there are a number of things to consider

    Being aware of who will consume the food (and what their nutritional needs are) and what the budget is, significantly influences the sort of food that can be prepared, cooked and served. Other factors, such as the availability of ingredients and the type of equipment needed, also play a role in planning a menu.



     

  • Menu Principles for Four-Course Meals
    • Be sensitive to the dietary needs and restrictions of the guests across all courses.
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    • Be sensitive to the dietary needs and restrictions of the guests across all courses.
    • Know and understand the menu and its suitability for people that may have allergies and/or chronic diseases.
    • Create a good balance between various types and textures of food and the temperature at which the food is served.
    • Be mindful that formal four-course meals are generally more sophisticated in terms of what is served and how it is presented.
    • Portion sizes are important - a greater number of courses doesn't necessarily mean more food.
    • Be sensitive to the dietary needs and restrictions of the guests across all courses.
    • Know and understand the menu and its suitability for people that may have allergies and/or chronic diseases.
    • Create a good balance between various types and textures of food and the temperature at which the food is served.
    • Be mindful that formal four-course meals are generally more sophisticated in terms of what is served and how it is presented.
    • Portion sizes are important - a greater number of courses doesn't necessarily mean more food.
    Show Less
  • Awareness of ingredients that cause reactions

    Some people react badly to allergens that can be found present in a number of foods. By ingesting these foods, people may develop strong symptoms; ranging from itchiness, sneezing and swelling of body parts to rashes, breathing problems, vomiting and diarrhoea.

    Milk, wheat, nuts and fish are commonly known to cause dietary based reactions, while soy, some fruits and vegetables, and even spices, can be hazardous. Man-made substances that are added to some foods – like colouring and preservatives – can also be problematic.

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Comments

Cari.Nel28 Nov 2017 12:29
Principles of the menu planning as studied in Grade 10 and 11
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