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Menu Planning Principles

Menu Planning Principles. Goal 4.01: Describe types of menus used in culinary businesses . Variety. vary the way food is prepared (deep fried and cold appetizer) entrée- baked, roasted, broiled beef, pork, chicken

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Menu Planning Principles

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  1. Menu Planning Principles Goal 4.01: Describe types of menus used in culinary businesses.

  2. Variety • vary the way food is prepared (deep fried and cold appetizer) • entrée- baked, roasted, broiled • beef, pork, chicken • colors, shapes, textures, flavors, temperatures, number of items, different arrangements • garnishes

  3. Balance • food from all food groups (fruits, vegetables, starches, meats, dairy) • vary flavors, shapes, colors, size • plating- arrangement of food on the plate/adds visual appeal • serving size- moneys worth, too big/too small

  4. proportion- ratio of one food to the other and to the plate/fit the plate • number of foods on the plate-odd number more visual

  5. Truthfulness • truth-in-menu guideline- FDA guideline • pay penalty • “homestyle” baked in-house • Maine Lobster- from Maine • guideline-nutrition, quantity, grade, freshness

  6. Brand names must be represented accurately. • Dietary/nutritional claims must be accurate. • The preservation of food must be accurate. (fresh is fresh not frozen) • Quantity must be accurate. (16 oz before cooking)

  7. 5. Location of ingredients must be accurate. (Maine lobster from Maine) • Quality/grade must be accurate. (meats- prime must be prime not choice) • Cooking techniques must be accurate. (broiled- broiled not baked)

  8. Pictures must be accurate. • Descriptions of food products must be accurate. (jumbo shrimp- jumbo shrimp not medium shrimp)

  9. Nutrition • low fat diets- heart disease, cancer, weight control, high fiber /low in fat and cholesterol • diabetes- balance food, portion size, exercise, medication/fruits and vegetables, lean meats, poultry, fish, low fat, sugar free, whole grains/carbohydrate content

  10. food allergies- detailed information about common allergies • shellfish, fish, tree nuts (walnuts, pecans) peanuts, dairy, soy, wheat, eggs

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