Planning A Menu
- Created by: BecsaBabe
- Created on: 03-04-14 09:06
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- Planning a Menu
- Colour, Flavour and Texture
- Should look appetising
- Should include a range of contrasting flavours... but no to many to hide the flavour of the main product.
- Should have a range of flavours e.g. smooth and crunchy
- Skills, Temperature and Time
- Choose recipes that can be made successfully.
- Think about equipment avaliable
- Oven may be used for more than one thing so check time and oven temperature.
- Foods in Season
- Consider the food available and their cost.
- Most foods available all year but are more expensive out of their season.
- Cost the meal according to the cost of ingredients
- Customer Needs, Occasion and Type of Menu
- Dietary requirements
- The type of occasion will affect the type of menu
- Colour, Flavour and Texture
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