How can you ensure balance and consistency of individual dishes? Which measures can help to achieve this?Balancing an individual dish is often quite simple and chefs tend to overdo recipe development. Many chefs cook by feel and this can lead to inconsistencies within the establishment. Use standard recipes that include a picture of the finished dish, which make it easy to see what is expected. Establish the habit of “visualising” the dish or menu and then do a trial dish before serving it to your customers. Consider the balance of the dish or menu, cross-reference with your colleagues and obtain regular customer feedback. ±¹. Drag the ticks to the correct answers.The cost of commodities varies. What actions does a chef need to take to maintain or maximise profitsaccordingly?
´º. Indicate true or false.What is a sales mix? Why should this be analysed frequently? The following statements are:
´±. Indicate true or false.The following statements relating to the key consideration for supplies when writing a menu are:Once we have explored the menu type and service style, we need to explore which commodities are readily available from wholesalers, local producers and markets. Fresh produce is usually most expensive when in season. You must consider how long a menu will be in place and whether the ingredients will be available at a reasonable price for that period. Decisions must be made to ensure consistent quality of all menu items and to avoid negative budget impacts if a menu needs to be changed or amended. You may go to the markets first thing in the morning and select the produce and develop the menu on the basis of the available products. If you develop a good rapport with your suppliers they will provide you with the best product available, to help ensure a good quality menu. ´´. Drag the ticks to the correct answers.The following impacts must be considered when planning a menu to ensure profitability:Correct ordering