Grade 8 NUTRITION MENU PLANNING LG FINAL 22 NOV 2022

Downloaded from hlayiso.com CONTENTS GRADE 8 HOSPITALITY STUDIES GR 8 LG MODULE 4: Nutrition and menu planning Unit 4.1: SA Food Pyramid and Food Groups - SA food pyramid and food groups: - Recommended portions per day and portion sizes - Suitable menu items for street vending - Street/Vending food -Food suitable for Vegans, Halaal, allergies e.g., gluten intolerance, dietary concerns e.g., diabetics - Suitable ingredients for hamburgers Unit 4.2: Menu planning - Identification and interpretation of an A la Carte menu - Basic characteristics of planning an A la Carte menu - Basic design & layout of an A la Carte menu card - Interpretation of menus related to table accessories Unit 4.3: Costing - Costing ingredients of a dish - Calculate the selling price Class Discussion: Recording of food intake for a day and evaluate it. Practical lesson: (PAT preparation) Written - Plan different hamburgers for selling to each include at least FIVE of the food groups. Practical Lesson 3: Performance test Prepare and serve the different types of hamburgers that was planned: Assess the nutritional value (inclusion of food groups), customer appeal. Practical lesson: (PAT preparation) Written – Street vending continue – costing hamburger ingredients and calculate the selling price. Practical Skills Test: Non Page 1 of 39

Downloaded from hlayiso.com MODULE 4: NUTRITION AND MENU PLANNING Unit 4.1: SA Food Pyramid and Food Groups Unit 4.2: Menu planning Unit 4.3: Costing - SA food pyramid and food groups: food - Identification and interpretation - Costing ingredients of a dish examples of an A la Carte menu - Calculate the selling price - Analysis of food intake with food examples - Basic characteristics of - Recommended portions per day and portion planning an A la Carte menu sizes - Basic design & layout of an A Suitable menu items for street vending4 Street/ la Carte menu card Vending food- - Interpretation of menus related -food suitable for vegans, Halaal, allergies e.g., gluten intolerances/ dietary concerns e.g., Diabetics to table accessories - Suitable ingredients for hamburgers ENTREPRENEURSHIP CAREERS Chef Food & Beverage manager *Costing recipes for local caterers at a fee Kitchen Staff *Designing menus for local catering companies Food caterer *Analysing food intake for local community members KEY CONCEPTS Food pyramid Food groups Courses Nutrients Menu Food costs Conversions SOFT SKILLS Creativity Intercultural Innovation Self-confidence respect Listening skills Flexibility Attentiveness Empathy Leadership Page 2 of 39

Downloaded from hlayiso.com INTRODUCTION In recent year’s dietary concerns have come under the spotlight. The trend is moving towards maintaining a healthy lifestyle. The food pyramid is a useful tool that can be used as a guideline in terms of healthy, balanced eating. Good menu planning skills is required to plan healthy nutritional meals. Menu planning is an important task because it saves time and money, promotes healthier choices, improves grocery shopping skills, and keeps mealtimes fresh with variety. Unit 4.1: SA FOOD PYRAMID AND FOOD GROUPS - SA food pyramid and food groups: - Recommended portions per day and portion sizes - Suitable menu items for street vending - Street/Vending food -Food suitable for Vegans, Halaal, allergies e.g., gluten intolerance, dietary concerns e.g., diabetics - Suitable ingredients for hamburgers Page 3 of 39

Downloaded from hlayiso.com The ff 4.1.1.A FOOD PYRAMID AND FOOD GROUPS [Source: www.firstthousanddays.com] 4.1.2 DAILY RECOMMENDED PORTION NUMBERS AND SIZES FOOD GROUP FOOD (examples) DAILY RECOMMENDED PORTION NUMBERS AND SIZES Cereal and Starch Brown or whole wheat 6 – 11 portions daily products bread, samp, pasta, oats, 1 portion = 250 ml breakfast breakfast cereals, potatoes cereals 125 ml cooked porridge / rice / pasta 1 slice of bread 1 muffin Vegetables Spinach, green beans, Vegetables 3-5 portions daily beetroot, carrots, onion, 1 portion = 125 ml raw or cooked cabbage vegetables Page 4 of 39

Downloaded from hlayiso.com 250 ml fresh leavy vegetables / salad Fruit Apples, pears, bananas, Fruit = 2-4 portions daily grapes, berries, stewed dried 1 medium fruit (apple / fruit pear/orange/banana) 65 ml dried fruit 200ml fruit juice Milk and milk Milk, cheese, yogurt, ice 2 - 3 portions daily products cream 1 portion = 250ml milk/yoghurt 125ml custard / ice cream / cream cheese Cheese = 30g Meat and meat Meat, fish, chicken, nuts, 2 - 3 portions alternatives soy products, dry beans, 1 portion = 60 - 90 g cooked meat eggs / chicken / fish 1 egg 125 – 250 ml cooked dry beans, peas / lentils 30 ml of peanut butter Fats, oils, sugars, Butter, oils, margarine, 2 portions / use sparingly daily food with a high salt cream, cakes, chocolates, 1 portion = 10 ml mayonnaise / content doughnuts low fat margarine / salad dressing 1 strip of bacon 5 ml butter / margarine / oil The base of the pyramid should be taken in large amounts whereas the intake of food at the top of the pyramid should be limited. Daily portion numbers are determined by:  your body size,  gender,  age,  lifestyle and  activity level The human body needs water, vitamins, and minerals in foods on a daily basis to:  Supply heat and energy to the body Page 5 of 39

Downloaded from hlayiso.com  Build and repair body cells  Regulate bodily processes The d Making healthy choices 4.1.3 SUITABLE MENU ITEMS FOR STREET VENDING SAVOURY SWEET Pizza Doughnuts Sausage rolls Churros Hot dogs Pancakes Samosas Cupcakes Slop Chips Sweet muffins Vetkoek Fudge Corndogs Koeksister Page 6 of 39

Downloaded from hlayiso.com 4.1.4 STREET/VENDING FOOD -FOOD SUITABLE FOR VEGANS, HALAAL, ALLERGIES E.G., GLUTEN INTOLERANCE, DIETARY CONCERNS E.G., DIABETICS Street /vending food stalls source: www.istockphoto Customer needs The most popular dietary needs must be considered when involved in food preparation and service when operating a street or vending food stall. Catering for people with special dietary needs e.g. vegetarianism, extends your potential customers and this will result in greater profits Allergens Page 7 of 39

Downloaded from hlayiso.com It is also important to know the ingredients used in your food products in order to notify customers of potential allergens such as nuts, seeds, eggs or seafood: Possible allergens can be indicated on the packaging or if customers ask it could be communicated verbally Vegetarianism Consider the diversity of customers when planning the menu for the vending stall. Vegetarianism General Do not eat food that is of animal origin or that which contains any Characteristics animal products. Foods Allowed or Vegetables and fruits, Recommended Legume and legume products e.g., dried beans, peas and lentils Nuts, seeds, tofu, seaweed, and cereal products Foods Avoided, Animal food e.g., meat, chicken, fish, poultry, seafood, dairy, eggs, depending on the bee products, gelatine, food additives of animal origin. type of vegetarian 4.1.5 SUITABLE INGREDIENTS FOR HAMBURGERS Mixture of minced meat (chicken, beef, mutton, venison and pork) or vegetables that are enhanced with salt and flavouring. Page 8 of 39

Downloaded from hlayiso.com INFORMAL ACTIVITY Activity & Class Discussion – SA Food Pyramid & Recording of daily food intake over a period of 5 days (weekend included). THE SA FOOD PYRAMID MODULE Surname, Name: Gr 8: Nutrition, Menu Planning OBJECTIVES: SOFT SKILLS: and Costing Students will be able to:  Analytical skills  Analyse their food intake  Problem-solving over a 5-day period  Decision Making  Draw conclusions on  Attention to detail their weekly food intake  Communication  Adjust their eating plans  Creativity accordingly, if need be ASSESSMENT Personal Recording & Questions TOTAL hygiene Summarising [5] [15] [5] 25 Hair 2 Nails 1 Apron 2 A] INTRODUCTION (5 minutes) Perform a teacher-led demonstration on hair-restraint, apron, etc. [5] B] [15]  Shape your own food pyramid and paste pictures of relevant food within the correct food groups. Make use of the template provided. [5] Page 9 of 39

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Downloaded from hlayiso.com Recording of daily food intake over a period of 5 days (weekend included).  Be honest with yourself – write down everything you eat as indicated in the table below. Each item must be written in its own line. [10] Day & date Breakfast Snack Lunch Snack Supper 1. Oats Sandwich – 2-minute Kit Kat Boerewors Wednesday porridge 2 slices of Noodles Mashed 08/04/2020 Milk bread potatoes Sugar Margarine Cheese 2. 3. 4. 5.  Summarise your weekly intake as follows: Food Starch Vegetables Fruit Milk and Meat and Fats, groups and grain milk meat oils, products products alternatives sugars, food with a high salt content Number of portions Page 11 of 39

Downloaded from hlayiso.com C] Based on your weekly intake and summary, develop your own conclusion: [5] ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ____________ INFORMAL ACTIVITY Based on food groups and vegetables NAME: __________________________ GR8____ DATE: ______________ Total: 15 Time: 20 minutes 1.1. Match the food in Table A with the correct food groups in Table B. Only write the number of the food in Table A (1-4) under the correct heading in Table B. 1.2. Write the number of portions that should be taken in per day of each food group in the second row of Table B. Table A – Food 1 2 Page 12 of 39

Downloaded from hlayiso.com 3 4 5 6 1.1. Table B – Match food above with correct food group below: (6) Cereal Vegetables Fruits Milk and Meat and Fats, oils and starch milk meat and products alternatives sweets 1.2. Number of portions that should be taken in per day of the: 1.2.1 Cereal and starch group: 1.2.2 Vegetable group (1) (1) Page 13 of 39

Downloaded from hlayiso.com 2. Write the name and classification of the vegetables displayed in column A next to it in the spaces provided in the table. (7) Column A – Vegetables Name of vegetable Classification 1 2 3 4 5 Page 14 of 39

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Downloaded from hlayiso.com PRACTICAL ASSESSMENT TASK STREET VENDING – WRITTEN PLANNING Planning of Hamburgers:  Plan different hamburgers for selling to each include at least FIVE of the food groups.  Keep in mind the suitability of the menu for the: Venue – outdoors; Available facilities; Customers regarding nutritional value and personal preferences 4. Planning of hamburger types to meet the needs of group members(individual): 4.1 Each team member plans a hamburger variation by using the planning template provided: indicate the ingredients used for the hamburger as well as the food group to which each ingredient belongs. Try to include all six food groups in your hamburger. (8) 4.2 Each team member provides a final presentation of their burger which includes:  an original name for the hamburger (1),  a menu description (1)  and a picture (5). (7) ASSESSMENT OF TEAM MEMBER’S CONTRIBUTION Name of members Task done/Type of contribution Mark (complete/halfway/nothing) Page 16 of 39

Downloaded from hlayiso.com ASSESMENT CRITERIA: PRACTICAL ASSESMENT TASK 4 Planning of hamburger types (individual) 4.1 Planning template: ingredients and food groups 8 4.2 Burger presentation: name of burger, description, 2 picture: colour, clear, neat, creative, original, attractive 5 4.3 Costing 6 (8) Page 17 of 39

Downloaded from hlayiso.com PRACTICAL LESSON 3: PERFORMANCE TESTS  Prepare and serve Chicken hamburger that was planned:  Assess the nutritional value (inclusion of food groups),  Assess the customer appeal TERM 3 WEEK 7 CHICKEN HAMBURGERS Surname, Name: MENU PLANNING: CHICKEN OBJECTIVES: SOFT SKILLS to Learners will be able to: strengthen hard skills: HAMBURGERS  Analyse the given recipe  Analytical skills  Complete the mise en place  Decisiveness form  Critical Thinking CHARACTERISTICS OF THE PRODUCT Appearance Texture Taste Colourful Crunchy Flavourful ASSESSMENT Personal hygiene “Clean Prep Final product Questions TOTAL as you sheet [5] go” [4] [5] [6] [5] 25 Hair 2 Appearance 2 Nails 1 Texture 2 Apron 2 Taste 2 A. INTRODUCTION (5 minutes) Page 18 of 39

Downloaded from hlayiso.com B. Study the recipe carefully and complete the mise en place form provided. BEEF HAMBURGERS PORTIONS/YIELD: 1 INGREDIENTS 1 Chicken Patty 10ml Oil 1 Burger bun 25ml Mayonnaise 2 Lettuce leaves 4 Onion Rings 2 Slice tomato 1 Slice Cheese 1 Pineapple ring METHOD 1. Pre heat frying pan 2. Wash and prepare vegetables 3. Shallow fry the beef patty. Drain on absorbent paper 4. Cut the hamburger bun. 5. Spread with mayonnaise 6. Place on the bottom part of the hamburger bun lettuce, onion, tomato, pineapple, patty and cheese. 7. Cover with the top part of the bun and serve. C. Mise en place NAME OF RECIPE: CHICKEN HAMBURGER Ingredients Recipe Amount Mise en place of ingredients [2] Page 19 of 39

Downloaded from hlayiso.com Mise en place-apparatus [2] Mise en place of additional equipment not found at your work station [1] Number of portions: [1] Technique Applied: [1] Description of dish: [1] Oven/temperature control on stove: [1] Cooking Method: [1] TOTAL = 10/2=5 C. ANSWER THE FOLLOWING QUESTIONS 1. Discuss the nutritive value of the chicken hamburger. [5] TOTAL: 25 OR MAKING OF HAMBURGERS Surname: _______________________ Name: ____________________ year 2: ____ MODULE OBJECTIVES: SOFT SKILLS to strengthen Food and Beverage Learners will be able to: hard skills: Service  Assess the nutritional value  Analytical skills (inclusion of food groups),  Creativity customer appeal.  Critical Thinking  Make proper patties and burgers according to new trends CHARACTERISTICS OF THE PRODUCT Appearance Texture Taste Page 20 of 39

Downloaded from hlayiso.com Brown in colour course (meat) Savoury and Moist crispy (bun) sweet taste Buns colourful / depending on with sesame sauces and seeds on garnish used. Nutrition Serving: 1burger | Calories: 654kcal | Carbohydrates: 6g | Protein: 30g | Fat: 56g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 174mg | Sodium: 1125mg | Potassium: 508mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg ASSESSMENT Personal hygiene “Clean as you Final product Questions TOTAL Prep go” sheet 5 4 5 5 5 25 Hair 2 Sink (2) Appearance 2 Nails 1 Texture 2 Station (2) Apron 2 Taste 2 INTRODUCTION (5 minutes) A. Perform a teacher-led demonstration on preparation of Hamburger Study the recipe carefully and complete the mise en place form provided. Easy Juicy Homemade Burgers Yields: 6 Ingredients Ingredients  900 g 80% lean ground beef use high quality beef that's 20% fat for best results  1 1/2 teaspoons (7,5 ml) sea salt  3/4 teaspoon (1,6 ml) black pepper  1 1/2 teaspoons (7,5 ml) Worcestershire sauce  3/4 teaspoon (1,6 ml) smoked paprika  3 cloves (15 ml) garlic finely pressed  1 medium onion very finely minced (so it's almost a paste)  2 medium eggs Page 21 of 39

Downloaded from hlayiso.com  36 g breadcrumbs (optional, or use less if desired) Instructions 1. Add the beef to a large bowl, and let it sit for about 10-20 minutes at room temperature. 2. Add the salt, pepper, Worcestershire sauce, paprika, garlic, onion, eggs and breadcrumbs. 3. Mix well with your hands just until combined and all the ingredients are distributed evenly 4. throughout the mixture. 5. Divide the mixture into 6 balls that are exactly the same size. Use a burger press to form the 6. burgers into a patty shape, or use your hands to pack the burgers into evenly shaped 7. patties. Place a small divot in the middle of one side of each of the burgers to prevent them 8. from shrinking while grilling. 9. Chill the patties in the fridge for about 30 minutes before placing them on the grill. 10. Grill over medium-high heat (or fry in a frying pan over medium-high heat) for about 5-6 11. minutes per side, or until the internal temperature of the burgers reach 160 degrees 12. Fahrenheit (71 Celsius) measured with an instant read thermometer. 13. Remove the burgers from the heat and let them sit for about 5 minutes before serving. This 14. helps them stay juicy and prevents them from falling apart. 15. Serve on toasted buns with lettuce, tomatoes, cheese, onions and my Easy Homemade 16. Burger Sauce. B. Mise en place NAME OF RECIPE: Ingredients Quantity Mise en place - Ingredients (2) Page 22 of 39

Downloaded from hlayiso.com Mise en place- Apparatus (1) Cooking method Deep fat frying✓ (4) Technique: (1) Description of Technique (2) 10÷2 = 5 (5) C. Answer the following questions 1. Indicate which cooking method are used to cook the patty. (1) 2. Identify THREE food groups that this burger can be grouped in. (3) 3. Name another ground meat that can be used as replacement for beef mince. (1) TOTAL: 25 MARKS Page 23 of 39

Downloaded from hlayiso.com Unit 4.2: MENUS PLANNING - Identification and interpretation of an A la Carte menu - Basic characteristics of planning an A la Carte menu - Basic design & layout of an A la Carte menu card - Interpretation of menus related to table accessories 4.2.1 Identification and interpretation of an A la Carte menu Menus refer to a list of dishes available in a restaurant. The menu is a tool for communicating between the customer and the waiter. The consumer chooses the food and beverages they need according to the menu and recommending the dish to the guest is one of the service contents of the waiter. The consumer and the waiter start talking through the menu. COURSES IN A MENU A Meal plan is a list of all the different kinds of food that is needed for a specific meal or meals of the day. A course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavours. Breakfasts are made up of one or more courses: a starter, main dish, and baker’s selection. You will sometimes see restaurants offering a full menu with these three items. 4.2.2 Basic characteristics of planning an A la Carte menu Characteristics of an A la Carte menu  Menu that is priced separately from appetizers / starters to desserts  Customers may select any number of courses from the dishes on the menu.  Customers can select various dishes and side dishes. Page 24 of 39

Downloaded from hlayiso.com  Food is cooked to order, and customers should be willing to wait. Basic Guidelines when planning an A la Carte Menu Basic guidelines to consider when planning an A la Carte Menu  Know your guests  Know your operation / business - that will include the theme / food served, the equipment available, personnel assisting, quality standards and the budget.  The menu selected needs to be nutritionally balanced. Page 25 of 39

Downloaded from hlayiso.com 4.2.3 Basic design & layout of an A la Carte menu card Menu Layout planning looking at courses / categories & Design Source: www.creatingastorm.co.za When writing you’re A la Carte Menu Ensure to make use of:  Appealing language  Short descriptions  Ensure the name of the dish are listed  Indicate the categories the dish will fall under / belong to  The price must be included next to the name of each dish Page 26 of 39

Downloaded from hlayiso.com Interpretation of the A la Carte menu in relation to the cover and accessories Page 27 of 39

Downloaded from hlayiso.com 4.2.4 Interpretation of menus related to table accessories  Menu card: match the décor  Be correct for the meal being served  Correctly written  Attractive to look at  Simple to handle  Neat and undamaged Extra accessories on the table will included:  Salt & Pepper  Table number  Flower vase Source: ehire.co.za & theutterblog.wordress.com Source: dreamstime.co Page 28 of 39

Downloaded from hlayiso.com UNIT 4.3 COSTING - Costing ingredients of a dish - Calculate the selling price 4.3.1 Costing ingredients of a dish Running a restaurant, catering service, or vending stall can be expensive. The cost of ingredients, the overheads (rent, electricity etc.) and labour costs must be calculated to determine the selling price. The AIM is to make a PROFIT. Ingredients are seldom bought in the specific quantities required by a recipe; therefore, the unit price of each ingredient must first be calculated. 4.3.2 How to calculate the unit price of each ingredient The following formula are needed: Actual Cost (AC) of ingredient = number of units required by recipe (QU) x purchase price purchase unit (QB) OR QU/QB x PP = AC Page 29 of 39

Downloaded from hlayiso.com Source: pinterest.com Before you determine the price of your vending stall meals, you have to know how much they cost to make. You need to figure out how much it costs your stall to make one hamburger on your menu. Calculate food cost per HAMBURGER COST PER SERVING = SUM OF INGREDIENTS FOR ONE BURGER -Add the price of each ingredient to make up one burger which will give you the total cost of ONE burger Page 30 of 39

Downloaded from hlayiso.com EXAMPLE: Makes 6 Burgers Ingredient Quantity Used Quantity Purchase Price Cost to (Recipe Bought Price (QU/QB x PP = make-up AC) amounts) ONE burger Burger 6 8 R10.00 6 x R10.00 R7.50 Buns 8 Beef Patty 6 8 R 45.00 6 x R40.00 R30.00 8 Lettuce 1 1 R12.00 1 x R12.00 R12.00 1 Tomatoes 2 2 R5.00 2 x R5.00 R5.00 2 Onions 2 2 R4.00 2 x R4.00 R4.00 2 R58.50 Devided by 6 9.75 = R10.00 Total cost of the recipe / product PRICE FOR ONE BURGER Page 31 of 39

Downloaded from hlayiso.com INFORMAL ACTIVITY Practical lesson: (PAT preparation) Written – Street vending continue – costing hamburger ingredients and calculate the selling price. Easy Juicy Homemade Burgers Prep Time20 minutes Cook Time10 minutes Chilling Time30 minutes Total Time1 hour Servings6 burgers Calories654kcal Ingredients  900 g 80% lean ground beef use high quality beef that's 20% fat for best results  1 1/2 teaspoons (7,5 ml) sea salt  3/4 teaspoon (1,6 ml) black pepper  1 1/2 teaspoons (7,5 ml) Worcestershire sauce  3/4 teaspoon (1,6 ml) smoked paprika  3 cloves (15 ml) garlic finely pressed  1 medium onion very finely minced (so it's almost a paste)  2 medium eggs  36 g breadcrumbs (optional, or use less if desired) Instructions 1. Add the beef to a large bowl, and let it sit for about 10-20 minutes at room temperature. 2. Add the salt, pepper, Worcestershire sauce, paprika, garlic, onion, eggs and breadcrumbs. 3. Mix well with your hands just until combined and all the ingredients are distributed evenly throughout the mixture. 4. Divide the mixture into 6 balls that are exactly the same size. Use a burger press to form the burgers into a patty shape, or use your hands to pack the burgers into evenly shaped patties. Place a small divot in the middle of one side of each of the burgers to prevent them Page 32 of 39

Downloaded from hlayiso.com from shrinking while grilling. 5. Chill the patties in the fridge for about 30 minutes before placing them on the grill. 6. Grill over medium-high heat (or fry in a frying pan over medium-high heat) for about 5-6 minutes per side, or until the internal temperature of the burgers reach 160 degrees Fahrenheit (71 Celsius) measured with an instant read thermometer. 7. Remove the burgers from the heat and let them sit for about 5 minutes before serving. This helps them stay juicy and prevents them from falling apart. 8. Serve on toasted buns with lettuce, tomatoes, cheese, onions and my Easy Homemade Burger Sauce. Nutrition Serving: 1burger | Calories: 654kcal | Carbohydrates: 6g | Protein: 30g | Fat: 56g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 174mg | Sodium: 1125mg | Potassium: 508mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg Resource: Easy Juicy Homemade Burgers - The Busy Baker Makes 6 Burgers Ingredient Quantity Used Quantity Purchase Price Cost to (Recipe Bought Price (QU/QB x PP = make-up AC) amounts) ONE burger R Devided by ____ R Page 33 of 39

Downloaded from hlayiso.com Draw your deconstructed, labeled burger your are planning to make Page 34 of 39

Downloaded from hlayiso.com PRACTICAL WRITTEN ACTIVITY Planning of hamburger for the PAT identifying suitable ingredients for the Hamburger and planning your ideal hamburger for the PAT. 1. Describe your ideal hamburger in 5 words. (4) ………………………………………………………………………………………………………. ……………………………………………………………………………………………………… 2. List three ingredients which cannot be used when making a hamburger for a vegetarian. (3) ……………………………………………………………………………………………………………. 3. When preparing a hamburger, it is advisable to include all 5 food groups. Give an example of a food item that can be used from the following food groups: (3) Fats and Oils: ……………………………………………………… Fruit and Vegetable :……………………………………………… Milk and Milk Products: …………………………………………. TOTAL: 10 MARKS RESOURCES VIDEOS & POWERPOINTS http://youtube.com/watch?v=hS8pb8lRBc4 Food Pyramid, The 5 Different Food Groups, Learn ... - YouTube http://youtube.com/watch?v=t--qlvHkkGY Hamburger Activity Easy Juicy Homemade Burgers - The Busy Baker Food and nutrients - The food pyramid - YouTube https://www.youtube.com/watch?v=w_eVbjEMijQ Setting The Table (Breakfast) http://youtube.com/watch?v=00ujvLANyE4 Breakfast Table Setting - Table Setting is an art by C3 - YouTube Pictures on Vending stall layout https://thecreamery.co.za/va-market-on-the-wharf-elements-of-our-stall/ Page 35 of 39

Downloaded from hlayiso.com SUMMARIES CONTENT SUMMARY: Nutrition and menu planning and Costing KEY CONCEPTS Unit 4.1  The food pyramid assists in creating balanced meal plans.  The food pyramid divides food into five food groups with attached daily recommended servings.  The human body needs water, vitamins and minerals daily to get through a day. Unit 4.2  A menu refers to a list of dishes offered to a customer.  It serves as a communication tool.  Remember to always apply the basic rules of menu planning to create and offer pleasing meals.  A course refers to food items served together in a meal. Unit 4.3  The cost of ingredients of a dish. The AIM is to make a PROFIT. Costing ingredients  Calculate the selling price Page 36 of 39

Downloaded from hlayiso.com EXAM PRACTICE QUESTIONS Exam practice: Menu Planning Section A: Short questions 1.1 Various options are provided as possible answers to the following questions. Choose the correct answer and write the symbol (A - D) next to the question number (1.1.1 - 1.1.3) on the ANSWER BOOK. 1.1.1 A food pyramid refers to… A a list of dishes offered at a fixed price. B a plan detailing food groups and servings. C a set menu with no variations. D a plan of meals served in a day. (1) 1.1.2 The human body needs nutrients to… A regulate body processes. B be able to attend work, daily C listen clearly to conversations D socialise with others (1) 1.1.3 A list of dishes available in the restaurant A Eating Plan B Menu C Tick list D Itinerary (1) (3) Page 37 of 39

Downloaded from hlayiso.com 1.2 MATCH ITEMS Choose a description from COLUMN B to match the term in COLUMN A. Write only the symbol (A - J) next to the question number (1.2.1.1 - 1.2.3) on the ANSWER BOOK. 1.2.1 COLUMN A COLUMN B TERM DESCRIPTION 1.2.1.1 Appetiser A A sweet course concluding a meal Includes tea and coffee service 1.2.1.2 Dessert B A small dish eaten as a meal 1.2.1.3 Main Course C Served only in fine dining D restaurants The main dish in a meal with E courses (3) 1.3.1 Identify THREE principles of menu planning from the list below. Write only the symbol (A - F) next to the question number (1.3.1) on your ANSWER BOOK. A Keep to one size of food e.g. vegetables B Know your guests and their preferences C Pleasing presentation of the food D Ensure only one kind of food is served E Serving a variety of food F Ensuring that meals are spicy (3) 1.3.2 Identify THREE functions of nutrients that is needed by our body from the list below. Write only the symbol (A-F) next to the question number (1.3.2) on your ANSWER BOOK. A Assists in cleansing our body B Regulates body processes C Keeps our body warm by building fat cells D Provides energy to the body E Gives shape to the body F Builds and maintains body cells (3) Page 38 of 39

Downloaded from hlayiso.com 1.4 Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1 – 1.4.3) on the ANSWER BOOK. 1.4.1 Selecting a menu for a specific function. 1.4.2 A collection of foods that contain specific nutrients and are plotted into a food pyramid. 1.4.3 Food items that are separated and presented at different stages (3) in a meal Section B: Long questions 2.1 Name TWO food groups arranged in a food pyramid that is essential for a LO healthy lifestyle. (2) 2.2 Explain the difference between a menu and a meal plan. MO (4) 2.3 “Good menu planning serves as a promotional technique for a restaurant.” HO Motivate this statement in respect of the factors influencing menu planning. (4) TOTAL: 25 MARKS Page 39 of 39