Hospitality & Catering - AC2.1 (Dish Proposal)

Hospitality & Catering - AC2.1

Explain factors to consider when proposing dishes for menus.

Seasonality of Food

Seasonality of Food

• What is seasonality?

• Fruit and vegetables naturally grow in cycles, and ripen during a certain season each year. When they are in season they are harvested.

• We mostly think of fruit and vegetables as seasonal however, some fish and meat can also be seasonal.

• There are advantages to buying and eating food that is in season. What are these? 

Multiple Select

What are the advantages of buying seasonal foods?

• is fresh

• has the best flavour, texture and colour

• optimum nutritional value

• lower cost

• supporting local growers

Seasonal Ingredients

Spring (March - May)

Seasonal Ingredients

Summer (June - Sept)

Seasonal Ingredients

Autumn (Oct - Nov)

Seasonal Ingredients

Winter (Dec - Feb)

Special Dietary Requirements

• This is linked to AC1.2 in your coursework

Multiple Select

Which of the following conditions are more likely to affect the elderly (compared to students)?

• Type 2 diabetes

• Coronary heart disease

• Lactose intolerance

• High cholesterol

Multiple Choice

Does an elderly person need more or less food (energy)?

• More

• Less

Multiple Choice

Do females need to consume more or less iron?

• More

• Less

Multiple Select

When designing a dish for someone who has cardiovascular disease, the dish needs to be...

• Low in salt

• High in sugar

• Higher in unsaturated fats

• Low in saturated fats

Multiple Select

Dish: Leek, cheese and potato pie

Question: Who would this dish be suitable for?

• Type 2 Diabetics

• Pescatarians

• People with lactose intolerance

• Vegans

• Muslims (Halal)

Multiple Select

Dish: Cheese, spinach and mushroom stuffed chicken

Question: Who is this dish suitable for?

• Pescatarians

• People with coronary heart disease

• Nut allergy

• Elderly

• Lacto-vegetarian

Nutritional Values

This section is linked to AC1.1 of your coursework

Methods of Cooking

This links to AC1.4 of your coursework

Multiple Choice

Which of the following is the unhealthiest method of cooking?

• Stir-Frying

• Shallow Frying

• Boiling

• Roasting

Multiple Choice

Which of the following methods of cooking loses a lot of "water-soluble" vitamins?

• Simmering

• Boiling

• Baking

• Deep Frying

Why baking is a good method of cooking

• Food has good colour and texture

• Exterior of food is browned and adds flavour

• Several items can be cooked at once

• Vitamin and mineral losses are minimal

However...

It is also important to note that baking may increase the fat content of a food (because of the oil added)

Cost

Multiple Choice

In general, most students and elderly do not work. Students are busy with their studies. The elderly are retired and living off their pension.

Given this information, how should you price your dishes at your deli?

• low priced

• high priced

How can you reduce cost of your dishes?

• Use more vegetables

• Use cheaper types of meat such as chicken and pork

• Use seasonal ingredients

• Reduce portion size

Portion Control

How much will you serve?

Portion Control

You need to consider how you will serve your dishes and how much you will need to give them.

Students would more likely require a larger portion whereas the elderly a smaller portion.

How will you serve it so that you meet the needs of both target audiences?

Poll

How will you serve the pie?

• Individual pie only

• Portioned out pie from a large dish only

• Individual pie with side vegetables

• Portioned out pie from a large dish with side vegetables

Just a reminder...

• There is no definite right or wrong answer

• As long as you justify why you have made those decisions

• E.g. I will be serving my customers individual pies so that it is easy to takeaway and deliver to students and elderly. The size is suitable for them because...

Menu Types

Multiple Choice

What menu type best fits this description?

All the food items/dishes are listed under different headings and sub-headings (starter/main/dessert)

• Cyclic menu

• Du jour menu

• A la carte menu

• Table d'hote

Multiple Choice

What menu type best fits this description?

A set of menus, each with limited choices, that are rotated every week, every two weeks or once a month.

• Cyclic menu

• Du jour menu

• A la carte menu

• Table d'hote

Multiple Choice

What menu type best fits this description?

The menu is set to two or three courses and has a set price for a meal.

• Cyclic menu

• Du jour menu

• A la carte menu

• Table d'hote

Multiple Choice

What menu type best fits this description?

A menu that changes each day or is served only on certain days of the week.

• Cyclic menu

• Du jour menu

• A la carte menu

• Table d'hote

How should I complete this section in my coursework?

• Points to think about:

• Which type of menu would be suitable for students and elderly?

• If you choose a table d'hote (set menu), would they want to consume 2-3 courses every time?

• Would your target audience prefer a cyclic menu (menu rotates weekly)? Do students and elderly prefer knowing what they will eat each day?

• Would an A la carte menu (choose item) be better so that they can choose what they want?

Food Waste

What do I talk about in Food Waste?

• For each of your dishes, look at the ingredients. Think about how those "wastes" or "extra bits" can be used for something else.

• Some examples...

• Chicken carcass -> Chicken stock

• Fish bones --> Fish stock

• Vegetable peelings --> Vegetable stock

• Leftover roast vegetable --> Blended into a soup

What do I talk about in Food Waste?

• You can also think about other factors such as...

• Not planning meals properly

• Buying more ingredients than needed

• Serving portions that are too large

• Not storing food properly

• Poor stock control (best before and use-by)