Perform the following steps to balance Your menus
• ZSn:STIeh: merits ‘off ircleeaass dishes ;able m””‘ • Discuss the ideas generated with the relevant industry stakeholders. • Inhcrids:arn:anl Lajniceencli sviahriet7f ii7eecleienn:tit:IV:tus71 customer preferences. cuisine • Ensure the menus can be created based on the equipment the business has and the skill • IC=p1°;I:ttahe below Checklist to ensure your dishes meet the nutritional balance guidelines
EXAMPLE CULINARY BALANCE CHECKLIST (USE THIS FOR EVERY MENU)
I Colour: Main Mgrediangs)— Flavour Cooking mathod(a) Texture SizelTempera shape fill;name ‘ Red and Seafood Marinate ::: green Pasta Napolitana Sauce seafood Chilli, tomato, garlic Pan frying F. and soft, al dente pasta Main IHOI course
TASK DEVELOP AND COST A SET MENU
• Zy:rch a. prepare”, se, me. based from you’re a la carte menu and business • :Z. the components of all dishes in your menu on your nutritional balance Check • Food items should meet the appropriate cooking and serving criteria and popularity index. • Calculate the total cost per portion for all dishes on your menu using the recipe template provided. All menu items and the overall menu Price must be re… • fEuJciusiErcosr7teseir ifannyerrendAt=renuTninsi.eet budgetary constraints.
Answer the questions.
- Enter your degustation menu here
- Enter the nutritional balance check sheet here
- Enter your costing templates here
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