2 texture vary your ingredients as much as possible

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2. Texture Vary your ingredients as much as possible within the menu and individual dishes. This provides for interesting combinations and gives a wide choice to the customer 5 3. Flavour Provide a range of colours within each dish and within menus. Consider that the “eye eats first and you never get a second chance at a first impression” 1 4. Cookery method explain any foreign terms and use clear descriptions of ingredients and cooking methods 6 5. Ingredient s Vary the textures of the products within a menu and on the individual plate. Soft, crunchy, crisp items create natural contrasts and enhance the eating experience 2 6. Naming the dish Avoid using just one cookery method. Serve a grilled steak with fried potatoes and glazed vegetables or fresh salads. This will also enhance the taste, flavours and colours 4 Question 14: How can you ensure balance and consistency of individual dishes? Which measures can help to achieve this? (Answer true or false in space provided) True or False 1. Balancing an individual dish is often quite simple and chefs tend to overdo recipe development. FALSE 2. Many chefs just cook by feel and although this can be fine for them it leads to inconsistencies within the establishment. TRUE 3. Use standard recipes that include a picture of the finished dish, which make it easy to see what is expected. TRUE 4. Establish the habit of “visualising” the dish or menu and then do a trial dish before serving it to your customers. TRUE 5. Consider the balance of the dish or menu, cross-reference with your colleagues and obtain regular customer feedback. TRUE Question 15: The cost of commodities varies. What actions does a chef need to take to maintain or maximise profits accordingly? American college
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K (Tick the correct box indicating true or false) True Fals e 1. The menu and pricing must also take into account the variations in cost of labour. 2. Meat, vegetables and seafood prices fluctuate according to their seasonal availability and demand. 3. If demand is high the prices will become cheaper. 4. For example, seafood is always cheaper at Christmas time, meat prices during droughts will decline as farmers need to sell their stock. 5. It is very important to reflect these rises in the costing structure of your menu. 6. A clever chef will choose low cost, high quality commodities and appropriate cookery methods to maximise profits. Question 16: What is a sales mix? Why should this be analysed frequently? The following statements are: (Answer true or false in space provided) True or False 1. Sales mix is an important component of menu planning as you can use it to analyse customer preferences.

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