Transcript File

Meal Planning
Chapter 5
Meal Planning
© Eilis Flood
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Factors that affect meal planning
Meal Planning
1. Dietary restrictions.
2. Nutrition.
3. Amount of time available to shop and cook.
4. Money/equipment available.
5. Climate and the availability of foods in season.
 Cold weather: Hot dishes such as stew.
 Hot weather: Cold dishes such as salads.
6. Ability of the cook.
7. Occasion.
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Meals
Meal Planning
Main meals are usually divided into courses.
1. Starter or appetiser
This course should be something tasty and not too filling.
2. Main course
A meat, fish or vegetarian dish is central to this course.
Accompaniments are also served.
3. Dessert or cheese board
• Hot or cold desserts.
• A cheese board.
• Tea or coffee.
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Meal Planning
Menus
There are basically two types of menu:
• Table d’hôte.
• À la carte.
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Table d’hôte menus
Meal Planning
© Eilis Flood
Table d’hôte is a set-price menu, usually
cheaper than the à la carte menu,
although you pay the full menu price
even if you do not have all the courses.
Two to five courses are usually on offer,
with a limited number of dishes to
choose from for each course (see
sample on next slide).
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Sample table d’hôte menu
Meal Planning
Table d’hôte menu
Starters
Pan-fried garlic mushrooms
Bruschetta
Toasted ciabatta bread topped with tomato, basil
and olive oil
Deep-fried brie with red onion relish
Main course
Pork medallions
Medallions of pork fillet, pan fried with julienne of
onion, peppers and mushroom in a pepper sauce
Poached salmon
Fillet of salmon poached in a light cream sauce
Vegetable risotto
Chicken Piri Piri
Char-grilled corn-fed chicken fillet in a lemon
and chilli sauce
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Desserts
Meringue nest with fresh fruit
Profiteroles with hot chocolate sauce
Hot apple pie served with fresh cream or
ice cream
Tea or coffee
Price €38
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Meal Planning
À la carte menus
On an à la carte menu, each item is
priced separately. The menu may be
several pages long, with a separate
page with lots to choose from for
each course (see the sample on the
next slide).
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Sample starter page from an
à la carte menu
Meal Planning
À la carte
Starters
Pan-fried garlic mushrooms
€4.50
Home-made roasted winter vegetable soup
€3.75
Bruschetta
Toasted ciabatta bread topped with tomato, basil and olive oil
€3.75
Tiger prawns in filo pastry
Tossed in garlic butter and served with a sweet and sour dip
€7.25
Deep-fried brie with red onion relish
€5.25
Greek salad
Fresh vine tomatoes with peppers, onions, cucumber with
feta cheese and oregano dressing
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€5.25
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Rules for writing a menu
Meal Planning
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• Write down the centre of the page.
• List courses in the order they are eaten.
• Write the main dish of the course first and
then the accompaniments.
• Leave a line or place a motif between
courses.
• Describe dishes in some detail: give the
cut of meat or fish and the cooking method,
such as ‘roast loin of pork’.
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Buffets
Meal Planning
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When catering for large numbers, such as a
twenty-first birthday party, a buffet is often best.
Food should be laid out in a logical way, with
drinks served at a separate table.
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Buffet foods
Meal Planning
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Hot main course Salads
Desserts
Other
Beef, vegetable
Cold meat salads, Cheesecake, fresh Boiled rice, rolls,
or chicken curry;
e.g. ham, turkey
fruit flans, mousse, bread, salad
pizza, quiche,
slices; Waldorf
fruit salad and
cocktail
salad, pasta
cream, apple and
sausages, chilli
salad, potato
rhubarb crumble or
con carne,
salad, rice salad,
tart
chicken à la king
coleslaw
dressings
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Formal table setting
Meal Planning
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Everything should be spotless
and should match if possible.
•
Fill clean salt and pepper
containers (condiments).
•
Keep flower arrangements
low.
•
Place a jug of iced water on
the table just before the meal
begins.
•
Cutlery used first is on the outside.
•
When serving, serve food to the left of the person eating and clear
empty plates from the right.
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Planning a meal
Meal Planning
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Once you have decided what you are
going to cook, you now have to shop
for the ingredients, store them correctly
before use and then prepare the meal
using an effective time or work plan.
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Shopping for food
Meal Planning
1. Shop for food only once a week.
2. Make out a shopping list.
3. Buy food in clean shops with a large variety of
goods and a high turnover.
4. Stick to your shopping list.
5. Avoid pre-packed fruit, vegetables and meat.
6. Check use-by dates and that food in
supermarket freezer cabinets is stored below
–18°C and below the load line.
7. Pack foods away at home as soon as possible
after purchase.
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Time/work plans
Meal Planning
• Both time and work plans list all the tasks
involved in preparing, cooking and serving a
meal in the order it makes sense to carry them
out.
• Time plans, unlike work plans (see Chapter 9),
include specific times.
• Basically, with both you work out how long it
will take to make the various dishes on your
menu and begin with the dish that takes the
longest to make.
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Presenting food
Meal Planning
• Before we taste food, we see it. How
food is presented is very important.
• All tableware must be spotlessly clean.
• Wipe spills from dishes or plates before
bringing them to the table.
• Garnish or decorate food attractively, but
do not overdo it.
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Meal Planning
Garnishing and decorating food
• Garnish: Savoury foods.
• Decorate: Sweet foods.
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Garnishes
Meal Planning
Garnishes can either take the form of
items placed on or beside food, such
as lemon twists, or sauces, such as
fillet steak with peppered sauce.
Lemon and
lime loops
Herbs
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Spring onion
tassel
Lemon/lime
twist
Tomato roses
Julienne
strips
Tomato collar
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Meal Planning
Dishes and their suggested
accompaniments/garnishes
Dish
Suggested garnish
Soup
Lamb
Parsley, swirl of cream, croutons
Lemon wedges or twists, tartar sauce,
tomato roses
Mint sprigs, mint sauce
Turkey
Cranberry sauce
Beef
Horseradish
Pork
Apple sauce
Duck
Orange sauce, orange twists
Fish
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Meal Planning
Desserts can be decorated with a fruit
coulis and a sprig of mint.
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Sweet dishes are decorated in
lots of other ways
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•
•
•
•
Piped cream
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Piped cream.
Pastry decorations.
Fruit.
Sugar-based decorations.
Icing.
Glacé icing (feathering)
Strawberry fans
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Meal Planning
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1. List six factors that affect meal planning.
Meal Planning
2. Name the three most common courses in a
meal and give two examples of dishes
suited to each course.
3. What are the two main types of menu?
4. List the five main rules for writing menus.
5. When is a buffet most likely to be the
chosen option? How should a buffet be laid
out?
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6. Describe six guidelines for a formal table setting.
Meal Planning
7. List seven rules that should be followed when
shopping for food.
8. What are time/work plans and what is their
purpose?
9. Are savoury dishes garnished or decorated?
10. How would you garnish each of the following:
(a) soup (b) fish (c) lamb (d) turkey (e) beef
(f) pork (g) duck?
11. What is a fruit coulis? What is it normally used for?
12. Name three ways of decorating a sweet dish such
as a cake or trifle.
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Meal Planning
Assignment 10, p. 31
Now test yourself at www.eTest.ie.
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