Hospitality Studies
Grade 11:
MENU PLANNING:
1.
2.
Define the following terms:
1.1
hors d oeuvres:
1.2
friandises
1.3
Table d’ hote
1.4
A’ la carte
1.5
Menu
Complete the food pyramid
Food Group:
Fats,oils, sweets group
Milk, yogurt, cheese group
Vegetable group
Fruit Groups
Meat, poultry, fish,eggs
Bread, cereal,rice, pasta
Servings per day
3.
Name 5 principals that must be taken in consideration when you plan a
menu.
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4.
Define the term standardized recipe:
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4.2
You need to remember many rules when you compile a menu. These
rules vary from country to country, and from place to place.
Name 7
points to keep in mind when you compile a menu.
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5.
An interesting menu is one that has variety. Name 5 ways you can make
sure you have variety in a menu.
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