Escoffier created the apprenticeship system and was

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Escoffier created the apprenticeship system and was the instigator of formal training.
Escoffier created the chef’s uniform and left a wide range of cookbooks for
the professional chef or dedicated hobby cook. Question 4: Many current trends in the hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Tick the correct box indicating true or false)
Using local produce and pairing dishes with local wines and beers is a way
of reducing the amount of pollution generated by transport. Using local produce and pairing dishes with local wines and beers has the
benefit of promoting and supporting the local community. Using fresh ingredients purchased on the day and preparing health-conscious dishes is no longer a trend among chefs.
Seasonal produce is not an issue in Australia as the range of climates means that all produce is in season throughout the year. Question 5: Connect the features to the relevant types of menus:
Question 6: What are the advantages of cycle menus? Where would cycle menus ideally be used?
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K (Answer true or false in space provided) True or False Staff will be able to produce the menu consistently after the first cycle and the menu can be produced by less experienced staff. True The cycle menu also allows for accurate food costing. True The customers usually do not realise the repetition of the cycle since they may not be present once the cycle is repeated. True Cycle menus can be adjusted on a seasonal basis to allow for different commodities.

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