Podcast
Questions and Answers
What is a current trend regarding salads in menus?
What is a current trend regarding salads in menus?
- Offering a wide variety of salad dressings.
- Emphasizing self-serve salad bars.
- Including more table d’hôte meals with multiple salad options.
- Reducing the number of salads offered as main dishes. (correct)
How are some menus adapting to people striving for a healthy lifestyle?
How are some menus adapting to people striving for a healthy lifestyle?
- By offering multiple generous-portioned salads as main courses. (correct)
- By adding more dessert choices to the menu.
- By introducing a wider variety of soups.
- By reducing the number of salad dressings available.
What is a way in which operators are achieving variety in salads?
What is a way in which operators are achieving variety in salads?
- By incorporating creative ingredients like nuts, seeds, and edible flowers. (correct)
- By offering fewer salad dressing options.
- By eliminating salad garnishes altogether.
- By restricting the type of ingredients used in salads.
What has led to a decline in self-serve salad bar popularity according to the text?
What has led to a decline in self-serve salad bar popularity according to the text?
What is a trend regarding dessert choices on menus?
What is a trend regarding dessert choices on menus?
How are some menus adapting to the trend of offering fewer dessert choices?
How are some menus adapting to the trend of offering fewer dessert choices?
What is the recommended approach if two fish or shellfish items are included on a menu?
What is the recommended approach if two fish or shellfish items are included on a menu?
How many entrees is it advised to limit a menu to?
How many entrees is it advised to limit a menu to?
Why is it important to provide balance and variety in the vegetable, sauce, and starch dishes on a menu?
Why is it important to provide balance and variety in the vegetable, sauce, and starch dishes on a menu?
What is the purpose of using different cooking methods for vegetables?
What is the purpose of using different cooking methods for vegetables?
Why should familiar vegetables like asparagus, peas, string beans, and carrots be offered on a menu?
Why should familiar vegetables like asparagus, peas, string beans, and carrots be offered on a menu?
What is the reason behind including fewer familiar vegetables alongside popular ones on a menu?
What is the reason behind including fewer familiar vegetables alongside popular ones on a menu?
Why do chefs pay attention to the way ingredients are cut or prepared?
Why do chefs pay attention to the way ingredients are cut or prepared?
Why do some restaurants limit the number of menu items offered?
Why do some restaurants limit the number of menu items offered?
What is the primary concern when choosing items for a menu?
What is the primary concern when choosing items for a menu?
Why might lunch menus offer a minimum number of appetizers compared to dinner menus?
Why might lunch menus offer a minimum number of appetizers compared to dinner menus?
How do garnishes contribute to the overall dining experience?
How do garnishes contribute to the overall dining experience?
What factors determine the number and types of soups offered on a menu?
What factors determine the number and types of soups offered on a menu?
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Study Notes
Menu Planning
- A well-planned menu should have a balance of different dishes, including lean and fatty fish or shellfish to offer variety.
Vegetables
- Vegetables should complement the entree choices, such as sweet potatoes or yellow winter squash with ham, chicken, or turkey.
- A variety of vegetables should be offered, including popular ones like asparagus, peas, and carrots, as well as less familiar ones.
- Vegetables can be prepared using different cooking methods, such as steaming, grilling, roasting, and pureeing, to add variety.
Salads
- The number of salads offered as meal accompaniments has decreased, but larger-sized specialty salads with grilled meat or seafood are becoming popular.
- Salads can feature a variety of ingredients, such as arugula, endive, spinach, artichokes, hearts of palm, nuts, seeds, patés, and edible flowers.
- A range of salad dressings, including flavoured vinegars and oils, honey, cheese, and mustards, can be offered to add variety.
Desserts
- The trend in menus has been to offer fewer dessert choices, but to make those items more elaborate.
- Desserts can be used as a selling opportunity, where sweets or pastries can be coupled with unique after-dinner drinks to generate sales.
Menu Item Selection
- The number of menu items varies greatly, ranging from limited menu operations to menus offering many choices.
- Management wants to limit the number of offerings to reduce costs and maintain good control, while patrons may desire fewer items to avoid overwhelming choices.
- The key to choosing menu items is to achieve balance and variety within food groups.
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