What are benefits of meal planning

Better Health because you can plan ahead for healthier meals Money,impulse buying and overspending is reduced You can plan for Variety Less waste It’s sustainable because there’s less waste Time isn’t wasted pondering over what to eat

What are the guidelines for meal planning

Cost,consider your budget Plan based on your skills and equipment Time,plan for the time you have for shopping,cooking,cleaning up. Diets,plan recipes for people in the house on e.g low fat diet. Food pyramid,plan balanced meals that include it

What are the other guidelines for meal planning (3 more)

People,when planning meals consider people’s allergies,likes,dislikes, Occasiona,plan for e,g birthday parties Availability,meal plan using foods in season.

What are food shopping guidelines,

Make shopping list, Bring shopping bags Only shop for food once a week(this reduces risk of impulse buying) Try get best value for money,by non perishables in bulk Check expiry dates Think about issues e.g food miles,organic produce,fairtrade.

What’s the last food shopping guideline?

Follow storage guidelines,store foods as soon as possible after purchase.

What are the 2 types of restaurant menus

1. Table d’hôte 2. À la carte

Explain table d’hôte

table d’hôte is a set price menu,2-5 courses on offer,limited number of dishes to choose from for each course,

À la carte menu is a menu where each item is priced seperately,usually more expensive menu,has one page for each course,a lot of choice/variety,

What are the first 3 guidelines for writing a menu (1-3 steps)

1.Draw a neat box in centre of page,leave a line or design between courses 2. Decide if the menu is for full day (breakfast,lunch,dinner,snacks) or 1 meal (starter,main course,dessert) 3. Decide number of courses,list them in order they will be eaten

What are the steps 4-6 for guidelines for writing a menu

4. Include 4 main food groups(protein,fats,carbs,dairy),make menu nutritionally balanced 5.when deciding on suitable dishes,think of nutrition,special diets,allergies ect 6. Write the main dish of course first then write with what it’s served with.

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Meal planning

Question	Answer
What are benefits of meal planning	Better Health because you can plan ahead for healthier meals Money,impulse buying and overspending is reduced You can plan for Variety Less waste It’s sustainable because there’s less waste Time isn’t wasted pondering over what to eat
What are the guidelines for meal planning	Cost,consider your budget Plan based on your skills and equipment Time,plan for the time you have for shopping,cooking,cleaning up. Diets,plan recipes for people in the house on e.g low fat diet. Food pyramid,plan balanced meals that include it
What are the other guidelines for meal planning (3 more)	People,when planning meals consider people’s allergies,likes,dislikes, Occasiona,plan for e,g birthday parties Availability,meal plan using foods in season.
What are food shopping guidelines,	Make shopping list, Bring shopping bags Only shop for food once a week(this reduces risk of impulse buying) Try get best value for money,by non perishables in bulk Check expiry dates Think about issues e.g food miles,organic produce,fairtrade.
What’s the last food shopping guideline?	Follow storage guidelines,store foods as soon as possible after purchase.
What are the 2 types of restaurant menus	1. Table d’hôte 2. À la carte
Explain table d’hôte	table d’hôte is a set price menu,2-5 courses on offer,limited number of dishes to choose from for each course,
Explain Á la carte	À la carte menu is a menu where each item is priced seperately,usually more expensive menu,has one page for each course,a lot of choice/variety,
What are the first 3 guidelines for writing a menu (1-3 steps)	1.Draw a neat box in centre of page,leave a line or design between courses 2. Decide if the menu is for full day (breakfast,lunch,dinner,snacks) or 1 meal (starter,main course,dessert) 3. Decide number of courses,list them in order they will be eaten
What are the steps 4-6 for guidelines for writing a menu	4. Include 4 main food groups(protein,fats,carbs,dairy),make menu nutritionally balanced 5.when deciding on suitable dishes,think of nutrition,special diets,allergies ect 6. Write the main dish of course first then write with what it’s served with.
What is the last step,step 7 for writing a menu	7. Desceibe dishes in detail.

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