Menu Planning (Junior Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
11 cards from this deck
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Practise the cards
11 cards from this deck
How many main meals daily?
How many main meals daily?
Three (Breakfast, Lunch, Dinner/Tea)
Daily fluid intake recommendation
Daily fluid intake recommendation
2 litres
Purpose of starter/appetiser
Purpose of starter/appetiser
Stimulate appetite without being too filling
Main course components
Main course components
Meat/fish/veg + starch + veg/salad + sauce/gravy
What is a dessert
What is a dessert
Sweet dish, hot or cold
Table d'hôte menu definition
Table d'hôte menu definition
Fixed set menu, 2-5 courses, set price
À la carte menu definition
À la carte menu definition
Individual dishes priced separately
Menu design nutritional requirement
Menu design nutritional requirement
Nutritionally balanced
Purpose of time and work plans
Purpose of time and work plans
Organise prep, cooking, and serving of meals
Key step in time/work planning
Key step in time/work planning
Identify dish that takes longest to cook
Task sequencing order in time plan
Task sequencing order in time plan
Long items (casseroles), desserts, then quick dishes