Escoffier created the apprenticeship system and was the instigator of formal
Escoffier created the chef’s uniform and left a wide range of cookbooks for
the professional chef or dedicated hobby cook.
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
(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.
Connect the features to the relevant types of menus:
What are the advantages of cycle menus? Where would cycle menus ideally be used?