Planning A menu

WJEC Catering & Hospitality GCSE 2014

  • Created by: Ellie
  • Created 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

Other cards in this set

Card 2

Front

menu's should provide foods which have a variety of

Back

colour flavour texture

Card 3

Front

Name a food suitable for winter menu

Back

Preview of the front of card 3

Card 4

Front

name a food suitable for a summer menu

Back

Preview of the front of card 4

Card 5

Front

some foods are seasonal so they can only be sold in certain

Back

Preview of the front of card 5
View more cards

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