Goal 4.01: Describe types of menus used in culinary businesses.

Menu Planning Principles

vary the way food is prepared (deep fried and cold appetizer)

entrée- baked, roasted, broiledbeef, pork, chickencolors, shapes, textures, flavors, temperatures, number of items, different arrangements

garnishes

Variety

food from all food groups (fruits, vegetables, starches, meats, dairy)

vary flavors, shapes, colors, sizeplating- arrangement of food on the plate/adds visual appeal

serving size- moneys worth, too big/too small

Balance

proportion- ratio of one food to the other and to the plate/fit the plate

number of foods on the plate-odd number more visual

truth-in-menu guideline- FDA guidelinepay penalty“homestyle” baked in-houseMaine Lobster- from Maineguideline-nutrition, quantity,

grade, freshness

Truthfulness

1. Brand names must be represented accurately.

2. Dietary/nutritional claims must be accurate.

3. The preservation of food must be accurate. (fresh is fresh not frozen)

4. Quantity must be accurate. (16 oz before cooking)

5. Location of ingredients must be accurate. (Maine lobster from Maine)

6. Quality/grade must be accurate. (meats- prime must be prime not choice)

7. Cooking techniques must be accurate. (broiled- broiled not baked)

8. Pictures must be accurate.9. Descriptions of food products

must be accurate. (jumbo shrimp- jumbo shrimp not medium shrimp)

low fat diets- heart disease, cancer, weight control, high fiber /low in fat and cholesterol

diabetes- balance food, portion size, exercise, medication/fruits and vegetables, lean meats, poultry, fish, low fat, sugar free, whole grains/ carbohydrate content

Nutrition

food allergies- detailed information about common allergies

shellfish, fish, tree nuts (walnuts, pecans) peanuts, dairy, soy, wheat, eggs