Planning A menu WJEC Catering & Hospitality GCSE 2014 0.0 / 5 ? HospitalityNutrition, Menu Planning & CostingGCSEWJEC Created by: EllieCreated on: 30-05-14 15:19 name two nutrients that the elderly need calcium vitamin D 1 of 17 menu's should provide foods which have a variety of colour flavour texture 2 of 17 Name a food suitable for winter menu soup 3 of 17 name a food suitable for a summer menu salad 4 of 17 some foods are seasonal so they can only be sold in certain seasons 5 of 17 muslims don't eat pork 6 of 17 hindus don't eat beef 7 of 17 jews don't eat shellfish and pork 8 of 17 table d'hote set menu 9 of 17 Separately priced foods on a menu a la carte 10 of 17 name six points to include in an exam question on improving a childrens menu (2.1.1.1.1.2) healthy food drinks desserts name presentation portion size 11 of 17 alternative to milk (lactose intolerant) soya milk 12 of 17 alternative to chicken (vegetarian) quorn 13 of 17 alternative to nuts (allergy) seeds 14 of 17 alternative to flour (coeliac) gluten free oats 15 of 17 alternative to butter (healthy eating) margeringe 16 of 17 alternative to sugar (healthy eating) naturally sweet fruit 17 of 17
Comments
No comments have yet been made