Menu planning

Contents

Task 1

Menu planning…………………1

The method of cooking………………4

Vegetarian option…………………6

Task 2

Nutritional factors and healthy diet………….9

Task 3

College function…………………13

Conclusion……………………14

Bibliography………………….15

Menu Planning

Task 1

The menu is a list of products or services from which the customer can make a choice or order from the following options. The menu is a communication tool between eatery and the customer. When the customer is studying a menu, he wants to see it clearly understandable so that misunderstandings could not be occurred.

In this task I represent a three ccourse Table D’Hote menu that includes the following:

Smoked Salmon & Rocket Fishcake

With Chive Cream Franche & Rocket Garnish

* * * * *

Garlic & Herb marinated Chicken Supreme

With Fragrant Rice, Roasted Carrots & Courgettes

In Tomato & Basil sauce

* * * * *

A fresh Lemon Ice Cream

With swirls of Lemon Liqueur sauce

* * * * *

Coffee & Mints

For the vegetarian option or for any dietary requirements I created a few ccourses for the change:

A Melon served with Strawberry sauce

* * *

Spiced Oriental Vegetable Ragout

Wrapped in a Chargrilled Aubergine,

Served with Fragrant Rice, Baby Lemon Carrots & Plum,

Soy Chili Dressing

* * *

Fruit Salad

I designed tthis menu for the banqueting functions which can be provided in the outlet up to five stars with a big banqueting suites facility.

The menu is based on English food and can be used on the lunch or dinner suitable for a big also for small companies’ conferences and events.

The customer type can be middle aged males and females (no children include). There is also a certain type of food to prepare for the vegetarian options, religion or diet, so the customers can expect a nice balanced three course meal during the event with the opportunity to be changed. The dining facilities are clean, light, well ventilated and spacious to support good nutrition through the enjoyment of healthy eating.

The menu mmeal is different shaped and particularly colorful with a difference of taste:

The starter, a salmon fishcake, is a brown small cake in the middle of the plate with a green leaves of the rocket salad with sauce around the fishcake. The taste of a fishcake is light because the salmon is mixed with a potatoes and that is making it creamy light inside and crunchy outside, because before frying the cakes were dipped in the breadcrumbs. The dish has tto be placed on a square plate.

The main dish will include the roasted chicken supreme simple but elegant, a perfectly roasted chicken with crackly crispy skin which shape is similar to oval and the color is very light brown. The taste of chicken is mixed with garlic and herbs. A half of the supreme will be topped with a red thick tomato and basil sauce that makes an accent and vary this dish with a taste and color. The taste of sauce is semi sweet which is red and green, combined with the white rice. Aromatic long-grain rice favoured in Thai and Vietnamese cooking, it is specially soft and fragrant when cooked. The vegetables vary the dish with a fresh and juicy vegetable flavor. Red carrots are more flavourful when roasted; this method for preparing carrots provides a delicious side dish that goes with a variety of foods. Roasting carrots in a moderately hot oven helps bring out the natural sweetness of this versatile vegetable nutritious. The yellow courgettes (known as zucchini to Italians and Americans) are in fact beautifully tender vegetables with a fresh, delicate flavour. Courgettes have high water content and are low in calories. This course sshould be served in a big triangle plate.

The desert, which is very lemony and most refreshing, truly an ice cream not only for a summer. White lemon Ice cream with a sweet lemon liqueur yellow dashes inside should be served in a small Champaign glass with a side plate.

The kitchen facilities must fit the eatery size and suitable for the big functions cooking. The kitchen must be outfitted with up-to-date industry-standard equipment appropriate for every event. Dedicated kitchen facilities provide a first-class catering.

By using a range of caterers the venue can accommodate every taste, budget and occasion. The kitchen staffs include the several chefs and cooks, called an assistant’s chefs and cooks; a bread and pastry baker; and many less-skilled kitchen workers. Each chef or cook has a special assignment and a special job title—vegetable, fry and sauce cook. An Executive chef coordinates the work of the kitchen staff and directs the preparation of certain foods. He decides the size of servings, sometimes plan menus, and buy food supplies. He often adjusts the menu in response to changes in dietary standards or food consumption.

The Method of Cooking

Salmon Fishcakes

The time of preparation is 1 hour 30 min.

Nutrition Facts

Calculated for 1 cakes (163g)

Recipe makes 8 cakes

Calories 267

Calories from Fat 72 (27%)

Amount Per Serving %DV

Total Fat 8.1g 12%

Saturated Fat 3.1g 15%

Polyunsat. Fat 1.3g

Monounsat. Fat 2.6g

Trans Fat 0.0g

Cholesterol 74mg 24%

Sodium 948mg 39%

Potassium 343mg 9%

Total Carbohydrate 31.0g 10%

1 lb mashed potatoes

2 tablespoons melted butter

2 tablespoons coarse grain mustard

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, chopped

1/2 lemon, juice and rind of, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup flour

2 eggs, beaten

1 1/2 cups breadcrumbs

Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.

1. Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.

2. Divide mixture into eight portions and form into balls.

3. Flatten each ball to about 1 inch thick.

4. Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.

5. Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.

6. You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon

or a dash of Tabasco.

The fishcake also high in vitamins A, B6, B12, C, E. it contains calcium, magnesium, iron, dietary fibre, sugars and 16.6 proteins.

Garlic and Herb Marinated Chicken

Boneless, skinless chicken breast halves ½ oz. white wine 2/3 tablespoon extra- virgin olive oil 1/3 tablespoon white vinegar 2/3teaspoon dried crushed basil 1/2/3 cloves garlic, minced 3 teaspoon dried crushed oregano

After the chicken has been marinated it should be cooked in the oven until light brown.

Calories: 144, CCarbohydrate: 1 g, Protein: 26 g, Fat: 4 g, Saturated fat: 1 g, Sodium: 188mg, Fibre- 1 g. Exchanges per serving: 4 very lean meat.

Tomato and basil sauce

¼ cup of chicken stock

1 onion

3 garlic cloves, crushed

2 (425 g) cans whole tomatoes, crushed

½ (240 g) container tomato paste

1 teaspoon of brown sugar

Pepper

6 springs basil, torn

1. Sauté onion in stock until soft, not brown, add garlic.

2. Place crushed tomatoes in a saucepan with tomato paste, add brown ssugar and pepper and simmer for 25 minutes on low heat.

3. Add torn fresh basil leaves at the end of cooking time (to keep their colour).

Nutrition Facts Serving Size 2 fluid ounces (76.01905g) Servings per Container 96

Amount per Serving: CCalories 60, Total Fat 4.5g 7%, Saturated Fat 0.5g 3%, Trans Fat 0g

Cholesterol 0mg 0%, Sodium 130mg 5%, Total Carbohydrate 3g 1%, Sugars 2g,

Protein 0g, Vitamin A 4%, Vitamin C 6%.

Fresh Lemon Ice Cream

Ingredients

3 Lemons

200g caster sugar

450 ml double cream

½ tsp salt

Preparation

Finely grate the peel of one of the lemons. Squeeze the juice of all 3 and combine with the sugar. Slowly add the cream and salt, mixing carefully. It will immediately thicken.

Pour into a shallow container and freeze until solid around the outside and mushy in the middle. Stir with a fork and freeze until firm, or churn in an ice-cream machine.

To make this dish special it can be add some liqueur.

Servings per recipe (4- 5 ddishes): Calories: 435

Total Fat: 23.3g, Cholesterol: 86mg, Sodium: 54mg, Total Carbs: 57.4g, Dietary Fibre: 1.3g, Protein: 3.6g

Vegetarian Option

A typical vegetarian diet closely matches expert dietary recommendations for healthy eating, being low in saturated fat and high in fibre, complex carbohydrates, and fresh fruit and vegetables. As long as the customer eats a variety of foods he will be getting all the nutrients he needs. Vegetarians avoid meat, poultry, game, fish and slaughterhouse by-products such as gelatine and animal ffats. The staples of the vegetarian diet are fruits, vegetables, legumes, grains, seeds and nuts.

Most vegetarians eat dairy products and free-range eggs. A vegetarian diet can be a very healthy option but it is important to ensure it is well balanced.

A Melon is easy and convenient fruit, largely comprising of water, it is an excellent quick snack, starter or dessert, especially for those watching their calorie intake. A Honey dew melon is a bright yellow, thick skinned melon, which is juicy and sweet. It is normally eaten in slices as a snack or a starter. Galia melon is small round green fruit, ideal for sweet and savoury dishes. A combination of melons is eye catching and refreshing – with berry fruits, packed with vitamins. Melon is a great source of key nutrients. It is high in beta-carotene. Beta-carotene acts as an antioxidant in the body and may help reduce the risk of some cancers. It’s also a good source of potassium and vitamins A and C. Packed with Vitamins A, B and C the Honeydew melon has around 13kcal per 100g and negligible fat content.

To make this dish I choose two types of melon: Honeydew melon and Galia qquartered, seeded (pitted) and skinned, cut the each melon into 3 thin slices and arrange attractively on square serving plates. From the both sides I put a bit of the strawberry dessert cream to make this dish more colourful and tasteful.

The main vegetarian dish is grilled and fried vegetables. In my opinion it’s a good meat substitute which also makes it attractive to vegetarians and it can remind the Chinese cuisine. The vegetables are healthy and taste fresh and crunchy; the colours will be different: white, black, red, yellow and green. It is also contains a lots of vitamins and matches the healthy diet. This dish should be served in the same plate as the main course.

The ingredients for 4 portions are:

1 aubergine cut into four slices, lengthways

2 tbsp olive oil

1 tbsp fresh chives, chopped

1 tbsp fresh flat leaf parsley, chopped

Red onion 1 tbsp sliced

Baby sweetcorn 2

Baby carrots 2

Pak choi 2 tbsp

Red peppers 2 tbsp sliced

The preparation:

Grill mark aubergine brush with sesame oil and sprinkle with sesame seeds.

Stir fry rest of vegetables mix with chilli sauce, roll aubergines round vegetables, serve with rice.

Drizzle with sesame oil and sweet chilli sauce. Serve with rice.

An aubergine actually has a quite bland fflavour, but it soaks up flavours of accompanying foods, herbs, and spices like a sponge, much like tofu. Its colours range from white to lavender to dark purplish-black as well as pale green, yellow, and reddish, in this preparation it has to be purplish-black. The skin colour is a specific visual factor in the dish. It is available year-round; prime time is August and September. Aubergines are a good source of fibre and folic acid. The colour of the skin is a result of the presence of anthocyanins – compounds with antioxidant properties.

The thick leaves of chive grass are solid, not hollow, and have a light garlic taste and to get the most flavour it must to be the freshest chives, which will be shiny green and smooth. Asian chives have a generous amount of potassium and bone-building phosphorus. They also have good amounts of calcium and vitamin A.

Baby sweetcorn are yellow mini sweetcorn that helps protect against age-related macular degeneration and helps fight free radicals in the retina. Sweetcorn is a good source of foliate. It provides more starch and more calories than most vegetables. It is high in iron and potassium. It is

also a good food for steadying blood sugar. Sweetcorn is fairly high in calories.

The pak choi is the Chinese cabbage with a dark green leaves a top white spoon shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green.

The “baby” carrots contain only about 70 percent as much beta carotene by weight as regular carrots because the older the carrot when harvested, the more beta carotene it contains. The baby carrots would add aabout 26 calories to the total intake for the day.

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is – freshly pressed from the fruit. The beneficial health effects of olive oil are due to both its high content oof monounsaturated fatty acids and its high content of antioxidative substances.

Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains foliate, potassium and calcium.

Onions are a ggreat source of fibre, vitamin C, vitamin B6, and red onions are a great source of quercetin. Onions also contain organosulfur compounds which help keep blood pressure normal.

Red peppers are very high in vitamin C and bioflavonoid. They are much higher in beta-carotene than green or yellow peppers and contain vitamin B6 as well as capsaicin, a natural painkiller which is considered to be useful for arthritic pains. Experts consider red peppers to be especially beneficial against cancer and heart disease. Like all peppers, they also contain Lute in and Zeaxanthin which helps protect again certain age-related eye problems.

Fruit salad will be served for vegetarians, because it contains just a variety of fruits and hasn’t got any sauce. The iingredients are: pears, cherries, mangoes, papayas, apples, melon and watermelon, oranges, vines, canned peaches, apricots and pineapple. All these fruit has to be cut in cubes, mixed and placed in the bowl with a side plate (249.0 g). the nutrition facts are: Calories 125, Calories from Fat 0%, Total Fat 0.1g, Sodium 12mg 1% Total Carbohydrates 32.5g11%, Dietary Fibre 2.5g10% , Vitamin A 30% , Calcium 3% Vitamin C 14% , Protein 1.3g.

Task 2

Nutritional factors & Healthy diet

When pplanning a menu the nutritional needs should be balanced with medical, health and care issues. Sometimes the menus can be planned in advance to let time to purchase an appropriate ingredients. Planning the menus takes into account several factors which include: nutrition, personal preferences, seasonal availability, variety, appearance, presentation and flavour. What we choose to eat can have a direct affect on our ability to enjoy life to its fullest. This is true for everyone, despite his or her age and current health. Our food choices play a major role in:

 promoting and maintaining good health;

 promoting optimal growth in infants, children and adolescents;

 preventing many chronic diseases (like heart disease and diabetes) and treating others; and,

 Speeding recovery from injuries and surgery.

Natural foods are best for health when compared to the processed foods. Eating seasonal foods helps our body to be balanced. During summers, we come across the juiciest fruits and vegetables. These help to cool the body and replace the lost fluids. Eating the same kind of food may cause allergies.

Food combining is equally essential as food combining can help prevent many gastrointestinal disorders like acid indigestion, heartburn and obesity. As far as food moderation is concerned, wwe should not eat too much nor under eat.

Making smart food choices can also help reduce the risk of certain conditions such as obesity, heart disease, hypertension, diabetes, certain cancers and osteoporosis.

Scheduling eating times also ensures that meals are not missed, resulting in missed nutrients that are often not compensated for by subsequent meals. This is especially important for school children, adolescents and the elderly.

Apart from human milk for infants, no single food provides all the nutrients required by the human body. Each food or dish contains a different mix of nutrients, and it is the way foods are combined to make up the whole diet that is important. The differences in food habits between nations show that there are many routes to a healthy food mix. It is suggested to eat the amount from five major food groups every day. If that is impossible, at least we have to eat something from each group each day. Lower fat choices are best. Make sure it includes vegetables, fruits, and whole-grain foods. Eating the smallest amount suggested will give you about 1,600 calories a day, the largest number has about 2,800 calories.

Breakfast is particularly important as it helps kick-start tthe body by supplying energy after the all-night fast. Breakfast also appears to help control weight.

People who regularly drink very little are at long term risk for problems with their kidneys, mental functioning, digestive system and even their heart. While fluids are essential, the attention must be kept on calorie intake from drinks. The balance of choosing drinks corresponding to the energy output. Keeping up the fluids is not just about feeling well and optimising the health on the inside. Having sufficient fluids is also a great beauty aid; it helps keep the skin hydrated and healthy looking from the inside out. The body, for its well-being and to enable it perform mentally and physically, requires a balanced fluid intake. This means consuming at least two litres of fluid a day.

Choosing more fruits and vegetables, eating the greens, reds, oranges, yellows, blues and purples- more brightly colored fruits and veggies are, the more essential nutrients keeps the body feeling great . Most vegetables are high in water and fibre, but comparatively low in calories. Thus they create a feeling of fullness without delivering the hefty load of calories delivered by high-fat foods. And, like fruit, they’re also

fantastic sources of vitamins and minerals and cancer-preventing photochemical.

Watching the body weight- it is not uncommon for overweight people to have higher blood cholesterol than people who are not overweight. When the fat is reduced in the diet, it is cut down not only on cholesterol and saturated fat but on calories as well. This will help to lose weight and improve the blood cholesterol, both of which will reduce the risk for heart disease.

A balanced diet must contain ccarbohydrate, protein, fat, vitamins, mineral salts and fibre. It must contain these things in the correct proportions.

Proteins Provides energy; builds and repairs body cells; part of various enzymes, hormones, antibodies Meat, poultry, fish, eggs, legumes (such as lentils), milk and milk products, vegetables, grains

Carbohydrate Provides energy needed by the brain, nervous system, red blood cells Breads, cereal grains, pasta, rice, fruit, vegetables, milk, sugar

Fat Provides energy; carries other fat-soluble nutrients (vitamins); part of cell membranes, membranes around nerves, hormones, bbile (for fat digestion) Meat, poultry, fish, milk and milk products, nuts and seeds, oils, butter, margarine, salad dressing

Vitamins and minerals are known as micronutrients. They play many important roles in the structure and function of your body, such as mmaking new cells and promoting wound healing. See a table of vitamins and their functions and sources. See a table of minerals and their functions and sources.

In addition to the essential nutrients, foods also contain no nutrients that can affect your body. These include fibre and photochemical (found in plants), many of which are protective against disease. Some of these compounds act as antioxidants, which protect the body’s cells from damage. Vegetables should form the base of any healthy diet. They are rich in nutrients, and contain ample fibre for cleansing the digestive tract and keeping it muscularly fit and flexible. Fruit should also be included in a balanced diet.

Sodium is also thought to contribute to raise blood pressure. TThe majority of sodium in the diets comes from salt, either in food or added to it. Currently, most people in the UK eat about 9.5g salt per day, but we should be having only about 6g. Here are a few ways that can reduce the amount of salt in the diet: reduce the amount of salt that add during the cooking and cooking with herbs and spices instead of salt.

Diets that are high in fat seem to depress the iimmune response and thus increase the risk of infections. Reducing fat content in the diet can increase immune activity. This might not just affect infections but could also strengthen the type of immune cells, which can fight tumour cells. However, it is not just the amount of fat that is important but also its origin. It is important to include oily fish, nuts, soy or linseed oil in the diet because the body needs the right balance of different fatty acids.

Most dietary guidelines recommend a daily diet in which at least 55 of the total calories come from carbohydrates. This means making more than half of our daily food intake should consist of carbohydrate-containing foods such as grains, pulses, beans, fruits, vegetables and sugars.

Fat is a nutrient in food that is essential for good health. Fats provide a ready source of energy and enable the body to absorb, circulate and store the fat-soluble vitamins A, D, E and K. Fat-containing foods are needed to supply „essential fatty acids“ that the body cannot make.

Most dietary recommendations are that less than 30% of the day’s total calories should come from fat and less than 10% of the day’s total calories should ccome from saturated fat. If you are trying to eat more healthily in order to lose weight, you’ll also need to pay attention to calories.

Meat can be highly nutritious, and should be eaten by those who desire it two or three times a week maximum. The danger with many meats is that they can be suffused with synthetic chemicals.

Eating more fibre might help you avoid intestinal problems like constipation. It might also lower cholesterol and blood sugar and help you have regular bowel movements. If you are not used to eating a lot of fibre, add more fibre to your diet slowly to avoid stomach problems. The best source of this fibre is food, rather than dietary supplements.

The key nutrients affecting our health are calories, total fat, saturated fat, sodium, and fibre. Proper amounts of these nutrients are vital to our general well being. For example, an excess of calories, total fat, and/or saturated fat may lead to obesity and heart disease. High sodium (salt) intake is linked to high blood pressure, which can in turn, lead to heart disease and stroke. Conversely, a lack of dietary fibre may contribute to colon cancer and general digestive problems.

The UK population ttends to eat too much fat, particularly saturated fat, sugar and salt,

And not enough starchy foods, fruit and vegetables as recommended by Government.

Much of what we eat is a part of our culture and it’s strongly influenced by the types of foods we can grow locally. The meat and dairy products, bread and potatoes continue to be important even if, for some of us, they tend to be in the form of hamburgers and frozen chips rather than the traditional roast beef and boiled potatoes.

Eating out can be challenging when trying to follow a healthy, balanced diet. for improving and maintaining a health should be eaten a variety of foods to ensure adequate nutrient intake; foods in moderation and good portion controls to achieve a healthy weight; the limit of intake of unhealthy fats (saturated and trans fatty acids), cholesterol, added sugars, salt and alcohol; the sufficient amount of fruits, vegetables, dairy and whole grains; also to be active and exercise daily.

Task 3

College function

The choice of the menu which was represented in the class will cover the function and it is shown in the appendix.

This custom menu may compliment a variety of functions including formal black-tie

dinners, informal dinners or lunches and receptions.

The current cooking would be best placed in the college restaurant with relevant kitchen facilities.

Food characteristics and combinations provide a different colour in each meal. The food introduced in texture and colour contrast along with interesting flavour combinations.

The meals are not bland in colour. There is no repetition in foods with similar taste combinations. Varying textures at a meal is important, because texture refers to the feel of food in the mouth: crisp oor liquid starter, the main dish is chewy and soft and desert is thin. The form of the food is different shaped.

The temperatures are either hot or cold and the temperatures will be maintained throughout the serving.

The consistency refers to the degree of firmness, viscosity, or density of the item. The type of preparation will include frying, boiling, grill, stir frying and chilling.

The menu have met all the daily nutritional needs and likely offer many health-enhancing foods that aare low in cholesterol and fat (and, therefore, calories) and provide good sources of fibre.

The Thai cuisine attracts the customers and the meal will look attractive from the beginning of serving the food. The garnish (rice) is suitable to tthe grilled chicken and curry vegetables also the lemon flavour of it will attract the customer and will make the taste difference.

The menu language and presentation looks understandable because of the definitions of the courses, so the consumers will know what ingredients are in a dish in case they have food allergies.

Conclusion

The menu is, of course, the most fundamental ingredient of a great party.

If a theme has been selected for the event, the theme will be a determining factor in the type of food and wine served. It is also important to first select the appropriate type of event to fit the venue, time of year, time of day, and degree of formality desired.

Choices definitely must be made and ssince variety is the spice of life to be sure to balance the season with a little something for every taste and produce nutritional analysis programs to plan healthy menus and ensure that they meet the relevant nutritional guidelines.

Menu planning doesn’t have to be complicated. A small investment of time creating a menu plan can reap great rewards.

The menu planning is an activity that adds to our quality of life, saves money, saves time and organizes the kitchen.

Bibliography

http://www.eufic.org/page/en/health-lifestyle/healthy-eating/

http://www.niapublications.org/agepages/nutrition.asp

Kinton, R, Ceserani, V, Foskett, D. The Theory of Catering (1999), Hodder & Stoughton.

www.calorieking.com

www.dietfacts.com

www.mypyramid.gov

www.nutritiondata.com

www.rc.rutgers.edu

APPENDIX