Grade 8 NUTRITION MENU PLANNING TG FINAL 22 NOV

Downloaded from hlayiso.com CONTENTS GRADE 8 HOSPITALITY STUDIES GR 8 TG MODULE 4: Nutrition and menu planning Unit 4.1: SA Food Pyramid and Food Groups - SA food pyramid and food groups: food examples - Analysis of food intake with food examples - 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: None Page 1 of 55

Downloaded from hlayiso.com MODULE 4: NUTRITION AND MENU PLANNING Unit 4.1: SA Food Pyramid and Food Unit 4.2: Menu planning Unit 4.3: Costing Groups - Identification and - Costing ingredients of a - SA food pyramid and food groups: food interpretation of an A la Carte dish examples menu - Calculate the selling price - Analysis of food intake with food examples - Basic characteristics of - Recommended portions per day and planning an A la Carte menu portion sizes - Basic design & layout of an A - Suitable menu items for street vending la Carte menu card - Street / Vending Food - food suitable for - Interpretation of menus vegans, Halaal, allergies e.g., gluten related to table accessories intolerances/ dietary concerns e.g., Diabetics - Suitable ingredients for hamburgers ENTREPRENEURSHIP CAREERS Chef Food & Beverage manager Kitchen Staff Food caterer *Costing recipes for local caterers at a fee *Designing menus for local catering companies *Analysing food intake for local community members KEY CONCEPTS Food pyramid Food groups Courses Nutrients Menu Food costs Conversions SOFT SKILLS Creativity Intercultural respect Innovation Self-confidence Attentiveness Listening skills Flexibility Leadership Empathy Page 2 of 55

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC NUTRITION AND MENU PLANNING Sub-topic(s) Unit 4.1: SA Food Pyramid and Food Groups - SA food pyramid and food groups: food examples - Analysis of food intake with food examples - Recommended portions per day and portion sizes - Suitable menu items for street venting - Street Vending Food - Food suitable for Vegans, Halaal, allergies e.g., gluten intolerance, dietary concerns e.g., diabetics - Suitable ingredients for hamburgers CAPS Term 2 Week 4/5 REFERENCE Term 3 Week 6 DURATION 2 X 60 minutes LESSON Videos RESOURCES Examples/pictures of various food groups and plate portions Food Group Chart PAT document Pictures on Vending stall layout https://thecreamery.co.za/va-market-on-the-wharf-elements-of-our-stall/  Food hygiene certifications  Street trading licences  Risk Assessment / HACCP completion  Gas safety certificates ACTIVITIES Activity Class Discussion – Recording of daily food intake over a period of 5 days (weekend included). PREAMBLE Discuss Food Pyramid & food groups in respect of:  The SA food pyramid and food groups: food examples  Recommended number of portions per day and portion size  Suitable items for Street vending  Ingredients for hamburgers  Procedure plan for street vending EXPECTED The ability to apply basic skills to: OUTCOMES  Classify food items into the food groups Page 3 of 55

Downloaded from hlayiso.com  Understand and apply the daily recommended portion sizes and portion numbers to a diet  Be able to select suitable items for street vending.  Be able to select suitable ingredients for hamburgers  Be able to choose a suitable location for the product being sold.  Plan the layout of the stall  Market the product  Consider hygiene and safety factors when selling the product  Choose a suitable heating medium  Calculate the cost of the product with the aim of making a profit DETERMINE  Are you conscious of each food item that you consume daily? PRIOR  Do you ever think what the value is of each food item to your body? KNOWLEDGE  What food items do you think may be harmful to your body?  SA Food Pyramid and food groups  Suitable locations for street vending  Methods of marketing food sales  Hygiene and safety practices INTRODUCTION  Pictures of dishes (healthy and unhealthy) TO THE TOPIC  Various food items (healthy and unhealthy)  Video on Street vending  https://www.youtube.com/watch?v=bV5sMLSrA9E  Learners to name lucrative foods for street vending PRACTICAL Activity & Class Discussion – SA Food Pyramid & Recording of daily food WORK intake over a period of 5 days (weekend included). PAT – planning product for Project. PAT – Menu Planning taking into consideration the customer needs in planning for the street vending stal CONCEPTS AND TERMINOLOGY Concept / Term Meaning in Hospitality studies context Evaluate In an evaluation question you are expected to present a careful appraisal of the problem stressing both advantages and limitations. Portion size A recommended serving size that you are supposed to eat during a meal or snack Food groups It is a collection of foods that share similar nutritional properties List You are expected in such questions to present an itemised series or tabulation. Such answers should always be given in concise form. Allergens A food item which can cause an allergic reaction, e.g. eczema, itchy skin, breathing difficulties Page 4 of 55

Downloaded from hlayiso.com Vegetarianism When a person who does not consume food from an animal source. Entrepreneurship The activity of setting up a business and taking on financial risks in the hope of making a profit. Street vending It is the means whereby the entrepreneur can use urban public spaces to earn a living by selling foods that are sellable Self- employment Working for oneself as the owner of a business rather than for an employer. LESSON Lesson Content: PRESENTATION - SA food pyramid and food groups: food examples - Analysis of food intake with food examples - Recommended portions per day and portion sizes and - Suitable menu items for street venting - Suitable ingredients for hamburgers - Recap the food pyramid and food groups - Suitable menu items for street vending - Ingredients for hamburgers INFORMAL Activity & Class Discussion – SA Food Pyramid & Recording of daily food ASSESSMENT intake over a period of 5 days (weekend included). Activity – ingredients for hamburgers Video on street vending Plan for street vending - Customer needs EAC Demonstration: Visual interpretation of the grouping of food items into food INTEGRATION groups and the actual size of a portion of some of these food items Activity: Recording of daily food intake over a period of 5 days (weekend included). EXTENDED Entrepreneurship OPPORTUNITIES  Planning healthy street vending products  Entrepreneurship –producing and selling tea and coffee at pop-up restaurants and crafters markets.  Developing of soft skills such as diligence and hard work, respect, teamwork, integrity, social and communication skills when working with customers and personnel in the workplace. SELF- REFLECTION Page 5 of 55

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: food examples - Analysis of food intake with food examples - Recommended portions per day and portion sizes - Suitable menu items for street venting Suitable ingredients for hamburgers The ff 4.1.1 A FOOD PYRAMID AND FOOD GROUPS [Source: www.firstthousanddays.com] Page 6 of 55

Downloaded from hlayiso.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 bread, 6 – 11 portions daily products samp, pasta, oats, breakfast 1 portion = 250 ml breakfast cereals cereals, potatoes 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 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 products Milk, cheese, yogurt, ice cream 2 - 3 portions daily 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, eggs 1 portion = 60 - 90 g cooked meat / chicken / fish 1 egg 125 – 250 ml cooked dry beans, peas / lentils 30 ml of peanut butter Fats, oils, sugars, food Butter, oils, margarine, cream, 2 portions / use sparingly daily with a high salt content cakes, chocolates, doughnuts 1 portion = 10 ml mayonnaise / low fat margarine / salad dressing 1 strip of bacon 5 ml butter / margarine / oil Page 7 of 55

Downloaded from hlayiso.com 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  Build and repair body cells  Regulate bodily processes t th The d Making healthy choices Page 8 of 55

Downloaded from hlayiso.com 4.1.3 Suitable menu items for street vending SAVOURY SWEET Pizzas Donuts Sausage rolls Churros Hot dogs Pancakes Samoosas Cup cakes Slap chips Sweet Muffins Vetkoek Fudge Corn Dogs Koeksisters 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 Page 9 of 55

Downloaded from hlayiso.com 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 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 A mixture of minced meat (chicken, beef, mutton, venison and pork) or vegetables are enhanced with salt and flavouring. Page 10 of 55

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 11 of 55

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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 13 of 55

Downloaded from hlayiso.com C] Based on your weekly intake and summary, develop your own conclusion: [5] ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ____________ 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 – MARKING GUIDELINE B] Examples of food pyramids Criteria Marks Learner Mark Shape 1 Appearance 2 Creativity & 2 Effort Page 14 of 55

Downloaded from hlayiso.com 2. 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 The of learner portions will enter his own portion numbers Criteria Marks Learner Mark Completed 5 food intake entries-5 days Number of 3 portions indicated Effort 2 C] The learner will develop his/her own conclusion, based on his/her weekly intake. The purpose of this question is for the learner to realise that he may be following a healthy / unhealthy eating pattern, and that he/she will have to add some food items and perhaps limit or omit others.  [5] TOTAL:25 MARKS Page 15 of 55

Downloaded from hlayiso.com INFORMAL ACTIVITY Based on food groups and vegetables NAME: ___________________ GR8____ DATE: ______________ Total: 15 MARKS 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 3 4 Page 16 of 55

Downloaded from hlayiso.com 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 and starch milk meat sweets products alternatives 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 17 of 55

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 18 of 55

Downloaded from hlayiso.com 6 7 TOTAL: 15 MARKS INFORMAL ACTIVITY – MARKING GUIDELINE Based on food groups and vegetables 1.1 Table B – Match food above with correct food group below: (6) Cereal Vegetables Fruits Milk and Meat and Fats, oils and milk meat and starch products alternatives sweets Potatoes  Tomatoes  Cheese  Legumes  Cream  Naartjie  1.2 Number of portions that should be taken in per day of the: 1.2.1 Cereal and group: 1.2.2 Vegetable group starch 6- 11 servings per day  (1) 3-4 portions  (1) 2. Column A – Name of vegetable Classification Vegetables 1 Capsicum / Sweet peppers Fruit   2 Corn  Seeds  3 Brussel sprouts  Leaves  Page 19 of 55

Downloaded from hlayiso.com 4 Aparagus  Stems  5 Butternut  Fruit  6 Cauliflower  Flower  7 Mushrooms  Fungi  TOTAL: 15 MARKS PRACTICAL ASSESSMENT TASK CRAFTER’S MARKET / PICNIC BASKET – 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) Page 20 of 55

Downloaded from hlayiso.com ASSESSMENT OF TEAM MEMBER’S CONTRIBUTION Name of members Task done/Type of contribution Mark (complete/halfway/nothing) 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 PRACTICAL ASSESSMENT TASK CRAFTER’S MARKET / PICNIC BASKET – WRITTEN PLANNING – MARKING GUIDELINE Planning of Hamburgers: PLANNING OF HAMBURGER 4.1. Planning of hamburger: write the extra ingredients of your hamburger in the following table and classify each ingredient in the correct food group in the second table. TYPE OF FOOD NUTRIENT (write extra ingredients)  Bread roll Carbohydrates Meat Proteins Margarine Fats Bread roll Carbohydrates Page 21 of 55

Downloaded from hlayiso.com Analyse your hamburger with regards to the six food groups (write the ingredients above under the correct group): Cereal and Fats and oils Meat and meat Milk- and milk Vegetables Fruits starch alternatives products       (8) 4.2. Hamburger presentation: (7) Name of your hamburger: _________________________________  Description: _________________________________________________________ _________________________________________________________________  Picture of your hamburger: colour, clear, neat, creative/ original, attractive Page 22 of 55

Downloaded from hlayiso.com PRACTICAL LESSON 3: PERFORMANCE TEST Performance test: - Prepare and serve Chicken hamburger that was planned: - Assess the nutritional value (inclusion of food groups), - Assess the customer appeal CHICKEN HAMBURGERS Surname, Name: GR 8: 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 23 of 55

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 24 of 55

Downloaded from hlayiso.com Mise en place-apparatus [2] Mise en place of additional equipment not found at your workstation [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 MARKS OR MAKING OF HAMBURGERS Surname & Name: ____________________ GR 8:: ____ 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 Brown in colour course (meat) Savoury and Moist crispy (bun) sweet taste Buns colourful / depending on with sesame sauces and seeds on garnish used. Page 25 of 55

Downloaded from hlayiso.com 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  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. Page 26 of 55

Downloaded from hlayiso.com 5. Divide the mixture into 6 balls that are 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) Mise en place- Apparatus (1) Cooking method Deep fat frying (4) Technique: (1) Description of Technique (2) 10÷2 = 5 (5) Page 27 of 55

Downloaded from hlayiso.com 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 PRACTICAL LESSON 3: PERFORMANCE TEST Performance test: MARKING GUIDEILNE Prepare and present a Chicken Burger NAME OF RECIPE: CHICKEN HAMBURGERS Ingredients Recipe Amount Mise en place of ingredients [2] Patty 1 Collecting all ingredients  Oil 10ml Measuring the required amounts Burger bun 1 Mayonnaise 25ml Lettuce leaves 2 Onion Rings 4 Slice tomato 2 Slice Cheese 1 Pineapple ring 1 Mise en place-apparatus [2] Mise en place of additional equipment not found at your workstation [1] Frying pan heated Collect large mixing bowls and spatulas Colander for washing vegetables Knife skills Number of portions: 1  [1] Technique Applied: knife skills/ [1] Description of dish: Crisp, crunchy [1] Stove/ Fryer/Oven temperature: medium [1] Cooking Method: shallow frying  [1] TOTAL = 10/2=5 Page 28 of 55

Downloaded from hlayiso.com C. ANSWER THE FOLLOWING QUESTIONS 1. Discuss the nutritive value of the vegetable hamburger [5]  Hamburger bun- carbohydrates  Vegetables- vitamins and mineral substance  Burger patty- protein  Mayonnaise- fats and oil  Cheese- Milk and milk product TOTAL: 25 MARKS OR MAKING OF HAMBURGERS - MARKING GUIDELINE B. Mise en place NAME OF RECIPE: Ingredients Quantity Mise en place - Ingredients (2) 80% lean ground beef 900 g sea salt 1 1/2 tsp (7,5 ml) black pepper 3/4 tsp (1,6 ml) Worcestershire sauce 1 1/2 tsp (7,5 ml) smoked paprika 3/4 tsp (1,6 ml) garlic 3 cloves (15 ml) finely pressed  onion 1 medium very finely minced (so it's almost a paste)  Eggs, medium 2 breadcrumbs (optional, or use 36 g less if desired) Mise en place- Apparatus (1) Cooking method Grilling  Time/Temperature 1h30 min  Pre-heat the gas burner / start the fire  Garnish Lettuce, tomato & cheese  Course Lunch / Supper  (4) Technique: Shaping & Basting  (1) Description of Technique (2) The beef patties are shaped into medium sized meatballs and then flattened.  On the grill the patties are basted with a sauce to keep it moist  10÷2 = 5 (5) Page 29 of 55

Downloaded from hlayiso.com C. Answer the following questions 1. Indicate which cooking method are used to cook the patty. (1)  Grilling over open flame / gas  2. Identify THREE food groups that this burger can be grouped in. (3)  Starch / Cereals   Vegetables   Meat and Meat products   Fats and Oils   Dairy products  3. Name another ground meat that can be used as replacement for beef mince. (1)  Ostrich / Chicken  (5) TOTAL: 25 MARKS Page 30 of 55

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC NUTRITION AND MENU PLANNING Sub-topic(s) 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 CAPS Term 4 Week 2/3 REFERENCE DURATION 60 minutes LESSON Video – on A la Carte menu samples RESOURCES Examples of menus of various food items ACTIVITIES None – teacher can develop one for designing a menu. PREAMBLE Discuss menu planning in respect of:  Identification and interpretation of an Á la Carte menu card  Basic characteristics of an Á la Carte menu card  Basic design and layout of an Á la Carte menu card EXPECTED The ability to apply basic skills to: OUTCOMES  Identify an A la Carte Menu  Design a A la Carte menu card following the rules. DETERMINE What is a menu? PRIOR How is a menu card designed? KNOWLEDGE INTRODUCTION  Show examples of A la Carte Menus from local restaurants / pictures on the TO THE TOPIC internet PRACTICAL None WORK CONCEPTS AND TERMINOLOGY Concept / Term Meaning in Hospitality studies context Evaluate In an evaluation question you are expected to present a careful appraisal of the problem stressing both advantages and limitations. Meal Plan 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 Page 31 of 55

Downloaded from hlayiso.com Design to create, fashion, execute, or construct according to plan LESSON Lesson Content: PRESENTATION  Identification and interpretation of an Á la Carte menu card and  Basic characteristics of an Á la Carte menu card  Basic design and layout of an Á la Carte menu card INFORMAL ASSESSMENT Activity – Plan and Design an A la Carte menu for your Vending Stall based on what will be sold EAC Demonstration: Visual interpretation of the grouping of food items into food INTEGRATION groups and the actual size of a portion of some of these food items Activity: Recording of daily food intake over a period of 5 days (weekend included). EXTENDED Entrepreneurship OPPORTUNITIES  Designing menus for Restaurants SELF- REFLECTION Page 32 of 55

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.  Food is cooked to order, and customers should be willing to wait. Page 33 of 55

Downloaded from hlayiso.com 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. 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 Page 34 of 55

Downloaded from hlayiso.com 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 Similar food items are grouped together on an A la Carte menu  Burgers  Pastas  Beverages Elements to look at when planning & writing the menu  Headings – includes major headings, subheadings, and names of menu items  Descriptive information – informs the guests about the menu items and helps increase the sales. The item’s main & second ingredients with method of preparation included  Also include basic information like address, telephone number, days and hours of work, meals served, reservations and payment policies. Page 35 of 55

Downloaded from hlayiso.com Source: www.zomato.com Interpretation of the A la Carte menu in relation to the cover and accessories Page 36 of 55

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 Page 37 of 55

Downloaded from hlayiso.com Source: dreamstime.com Page 38 of 55

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC NUTRITION AND MENU PLANNING Sub-topic(s) Unit 4.3: Costing  Costing ingredients of a dish  Calculate the selling price CAPS Term 4 Week 1 REFERENCE DURATION 60 minutes LESSON Costing template & calculator RESOURCES ACTIVITIES Activity – calculate the ingredients of a recipe PREAMBLE Discuss costing in respect of:  Costing of ingredients  Calculate the selling price EXPECTED The ability to apply basic skills to: OUTCOMES  Calculate the cost of a product based on the ingredients  Calculate the selling price of the whole dish to be able to sell the product DETERMINE Basic calculation skills of adding / subtracting / multiplying. PRIOR Understanding formulas KNOWLEDGE Understand what it means to cost a recipe and why. INTRODUCTION  Costing template and formula to use TO THE TOPIC  Reading a recipe and interpreting recipe properly PRACTICAL Practical lesson: (PAT preparation) Written – Street vending continue – WORK costing hamburger ingredients and calculate the selling price. CONCEPTS AND TERMINOLOGY Concept / Term Meaning in Hospitality studies context Profit a financial gain, especially the difference between the amount earned and the amount spent in buying, operating, or producing something. Unit Price price of a single product, used for example when buying several things together to refer to the price of each one Actual Cost Actual cost is an accounting term that means the amount of money that was paid to acquire a product or asset. Quantity bought are the weight unit / size in which the product was bought in, e.g., kg, g, L, ml, etc. Page 39 of 55

Downloaded from hlayiso.com LESSON Lesson Content: PRESENTATION • Costing ingredients of a dish • Calculate the selling price and INFORMAL Practical lesson: (PAT preparation) Written – Street vending continue – ASSESSMENT costing hamburger ingredients and calculate the selling price. EAC Demonstration: Costing of an easy recipe showing each process to follow and INTEGRATION understanding the formulas Activity: Cost a simple recipe of a Hamburger EXTENDED Entrepreneurship OPPORTUNITIES  Costing of recipes - SELF- REFLECTION Page 40 of 55

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 Source: pinterest.com Page 41 of 55

Downloaded from hlayiso.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 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 42 of 55

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 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 Page 43 of 55

Downloaded from hlayiso.com 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 44 of 55

Downloaded from hlayiso.com Draw your deconstructed, labeled burger your are planning to make INFORMAL ACTIVITY – MARKING GUIDELINE Practical lesson: (PAT preparation) Written – Street vending continue – costing hamburger ingredients and calculate the selling price. Costing of Burgers Makes 6 Burgers Ingredient Quantity Used Quantity Purchase Price Cost to (Recipe Bought Price (QU/QB x PP = make-up AC) amounts) ONE burger lean ground beef 900 g 900 g  R56,00 900g x R56.00 R56,00  900g  sea salt 1 1/2 teaspoons 250g  R9,99 7,5 ml x R9.99 R0,30c  (7,5 ml) 250g  black pepper 3/4 teaspoon (1,6 100g  R12.99 1.6 ml x R12.99 R0,21c  ml) 100g  Worcestershire sauce 1 1/2 teaspoons 750 ml  R19,99 7.5 ml x R19.99 R0,20c (7,5 ml) 750ml  paprika 3/4 teaspoon (1,6 100g  R12.99 1.6 ml x R12.99 R0,21c  ml) 100g garlic finely pressed 3 cloves (15 ml) 50 ml  R18.99 15 ml x R18.99 R5,70  50 ml  onion 1 medium 1 R1.20 1 x R1.20 R1,20  Page 45 of 55

Downloaded from hlayiso.com 1  eggs 2 medium 6 R8.99 2 x R8.99 R2.98  6  breadcrumbs (optional, 36 g 200g √ R15,99 36 g x R15.99 R2,88  or use less if desired) 200 g  R 69.68  Devided by _6 R 11.60  Draw your deconstructed, labeled burger your are planning to make Burger bun  Lettuce / onion rings  Cheese slice  Burger Pattie  Page 46 of 55

Downloaded from hlayiso.com PRACTICAL WRITTEN ACTIVIY 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 PRACTICAL WRITTEN ACTIVITY MARKING GUIDELINE 1. Describe your ideal hamburger in 5 words. (4) Any suitable words, e.g. Meaty, juicy, flavoursome, saucy,  1. List three ingredients which cannot be used when making a hamburger for a vegetarian. (3) Animal food e.g., meat, chicken, fish, poultry, seafood, dairy, eggs  Page 47 of 55

Downloaded from hlayiso.com 2. 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: butter/ margarine/ mayonnaise  Fruit and Vegetable: lettuce / tomatoes/ gherkins / pineapple  Milk and Milk Products: cheese  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 48 of 55

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. CONTENT SUMMARY: Costing Unit 4.3  The cost of ingredients of a dish. The AIM is to make a PROFIT. Costing ingredients  Calculate the selling price Page 49 of 55

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 50 of 55

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 - 1.2.1.3) 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 51 of 55

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 52 of 55

Downloaded from hlayiso.com EXAM PRACTICE QUESTIONS – MARKING GUIDELINE 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 D 1.1.2 A 1.1.3 B (3) 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 - 1.2.1.3) on the ANSWER BOOK. 1.2.1 COLUMN A TERM 1.2.1.1 C 1.2.1.2 A 1.2.1.3 E (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. B Know your guests and their preferences C Pleasing presentation of the food E Serving a variety of food (3) Page 53 of 55

Downloaded from hlayiso.com 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. B Regulates body processes D Provides energy to the body (3) F Builds and maintains body cells 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 – 1.4.10) on the ANSWER BOOK. 1.4.1 Table d’hote. 1.4.2 Food groups 1.4.3 Courses  (3) SECTION B: LONG QUESTIONS 2.1 Name TWO food groups arranged in a food pyramid that is essential for a LO healthy lifestyle. (2)  Fruits and vegetables  Starch and starch products  Meat and meat alternative  Milk and Milk Products  Fats & Oils  (Any 2) 2.2 Explain the difference between a menu and a meal plan. MO (4) MENU MEAL PLAN a list of dishes available in a is a list of all the different kinds of restaurant food that is needed for a specific meal or meals of the day. Page 54 of 55

Downloaded from hlayiso.com 2.3  Know your guests HO (4)  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. TOTAL: 25 MARKS Page 55 of 55