N4 Nutrition and Menu Planning

Nutrition and Menu Planning Downloaded from hlayiso.com N4

Module 1 – The five basic food groups SOURCES OF NUTRITION The five basic food groups are foods that we need to eat from every day to stay healthy. The five basic food groups are: Group 1: Protein and meat group; Group 2: Calcium and milk group; Group 3: Fruit and vegetables group; Group 4: Cereal group; and Group 5: Fats and oils group. Downloaded from hlayiso.com www.futuremanagers.com

Module 2 – Nutrients TERMINOLOGY Food is any substance, liquid or solid which provides the body with materials necessary for important functions. Nutrients are the components in food that must be supplied to the body in suitable amounts to be able to perform the important functions. A balanced diet is a diet that contains adequate amounts of all the necessary nutrients required for the needs of an individual at a particular stage in his life. Downloaded from hlayiso.com www.futuremanagers.com

Module 2 – Nutrients (continued) FUNCTIONS OF NUTRIENTS The nutrients that are needed by the body and are obtained from food can be divided into three groups, according to their functions: Group A B C Functions Energy processes Growth and repair Regulate body processes Nutrients Carbohydrates Proteins Vitamins Fats Minerals Minerals Proteins Water Water Downloaded from hlayiso.com www.futuremanagers.com

Module 2 – Nutrients (continued) CLASSIFICATION OF NUTRIENTS • Proteins: Complete, semi-complete and incomplete proteins. • Fats: Fats and oils. • Carbohydrates: Monosaccharides, disaccharides and polysaccharide. • Vitamins: Vitamin A, Vitamin S, Vitamin E, Vitamin K, Vitamin B Complex, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B12, and Vitamin C. • Minerals: Calcium, Phosphorus, Iron, Sodium, and Iodine. • Water. Downloaded from hlayiso.com www.futuremanagers.com

Module 2 – Nutrients (continued) DIGESTION AND ABSORPTION When food has been eaten, it must be broken down in the body by the process of digestion. Absorption occurs after the food has been broken down; the products are then passed through the walls of the digestive tract into the bloodstream. Downloaded from hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines FOOD REQUIREMENTS OF THE DIFFERENT AGE GROUPS • Pregnant women: Needs nutrients for the foetus to develop properly. • Babies: Depends entirely on milk or the first four to six months of life. • Toddler: Milk, meat, fruit and vegetables groups are needed. • Children: Should include dark leafy greens and whole-wheat breads and cereals. • Teenagers: Nutrients to cope with growth and hormonal changes. • The elderly: Small, nutrient filled meals Downloaded frommore often. hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines (continued) VEGETARIANS Vegetarianism is the practice of abstaining from consumption of meat (red meat, poultry and seafood). It may also include abstention from by-products of animal slaughter, such as animal derived rennet and gelatine. Downloaded from hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines (continued) FOOD ALLERGIES A true food allergy is a reaction of the immune system as a result of eating a specific food and can in many cases be tested clinically because of changes in the immune system. Downloaded from hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines (continued) EFFECTS OF RELIGION Around the whole world religion always has, and still does, affect what many people eat. Some people’s diets are restricted daily by their religion and others are influenced by what they eat on special occasions. Downloaded from hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines (continued) NUTRITIONAL GUIDELINES WHEN COMPILING MENUS FOR INSTITUTIONS The South African Food-Based Dietary Guidelines: • Enjoy a variety of foods; • Meat, fish, chicken, milk or eggs can • Make starch the basis of meals; be eaten daily; • Eat plenty of vegetable and fruit daily; • Use salt sparingly; • Eat legumes regularly; • Drink lots of clean, safe water; • Eat fats sparingly; • Drink alcohol sensibly. Downloaded from hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines (continued) SOUTH AFRICAN LOCAL CULTURAL GROUPS Most nations are composed of various sub-cultures with different preferences. Factors which influence traditional eating habits include: • Environmental factors; • Religious factors; and • Cultural factors. Downloaded from hlayiso.com www.futuremanagers.com

Module 3 – Food requirements and nutritional guidelines (continued) INTERNATIONAL CUISINE • African: Babotie, groundnut stew, ugali, ful medames; • Indian: Chapati, ghee, poppadums, bombay duck, vindaloo; • Middle-Eastern: Couscous, kebabs, keftdes, hummus, tahini; • Asian: Gado gado; • Japanese: Sushi, teriyaki, yakitori, mirin, tofu, sake; • European: Fried fish and chips, Welsh lamb pie, haggis, Irish stew; • American: Gumbo, chowder, cheesecake, Downloaded jambalaya. from hlayiso.com www.futuremanagers.com

Module 4 – Modified diets MODIFICATION IN TEXTURE Dietary modification means altering the consistency of foods and liquids. Three types of modified-texture diets: 1. Puréed diet; 2. A minced, ground and chopped diet; and 3. A modified regular diet. Downloaded from hlayiso.com www.futuremanagers.com

Module 4 – Modified diets (continued) SPECIAL DIETS Special diets include: • Low-fat diets; • Low-sodium diets; • Low protein diets. Downloaded from hlayiso.com www.futuremanagers.com

Module 4 – Modified diets (continued) REDUCING DIETS: BASIC PRINCIPLES, FOOD ALLOWED AND FOOD TO AVOID It takes more than just eating low-fat foods to lose weight –one must also watch how many calories one eats. Trans fats, cholesterol and sodium are recommended to avoid when dieting. Downloaded from hlayiso.com www.futuremanagers.com

Module 4 – Modified diets (continued) HEALTH TRENDS IN NUTRITION Different health trends include: • Lowering cholesterol content; • Lowering fat content; • Raising fibre content; and • Lowering fibre content. Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning TERMINOLOGY A menu is a detailed list of food to be served at a specific meal, in a specific order, offered by a food service unit, which inform the customer what the caterer has to offer. A cycle menu is compiled over a given period of time and consists of a number of set menus that are rotated for a particular establishment. Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) THE MENU AS A TOOL OF MARKETING The menu is used as a: • Purchasing guide; • Means of advertising food and beverages; • Form of merchandising and an important marketing tool; • A design to appeal to the guests and to stimulate sales; • Size easily handled, spotlessly clean and simple in format; highly legible and interesting in colour and design. Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) PRE-PLANNED AND PRE-DESIGNED MENUS ADVANTAGES DISADVANTAGES • Good menu planning is practised. • The customer may get tired of the same food. • After planning, there is time for the planner to • It’s a long period of initial planning. review and revise menus to meet changing needs. • It may reduce job satisfaction for staff who have to • Repetition aids in standardising preparation and prepare the same dishes. efficient use of equipment. • It may limit the chef ’s creativity. • The quality of food is likely to be higher because • It may not provide for foods that come into the kitchen staff have prepared dishes before. market at different times of the year. • Menus are planned and costed in advance and the manager can quote prices immediately to a customer. • Purchasing, production and service can be simplified. Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) STRUCTURE OF THE MENU Several aspects to consider when drawing up a menu include: • Length; • Design; • Language; and • Presentation. Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) FOOD COMBINATION WHEN PLANNING A MENU When planning menus, one must visualise how the food will look on the plate and sense the combinations of food presented, how the flavours will combine, and whether there is a contrast in texture, shape and consistency. Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) ESSENTIAL CONSIDERATION PRIOR TO PLANNING THE MENU • Location of the establishment and competition in the locality; • Suitability of a particular establishment to a particular area; • The type of people to cater for and customer requirements; • Number of items and price range of menus; • Space and equipment in the kitchen and supplies and storage; • Seat turnover and spending power of customers; • Capability andDownloaded amount of labour. from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) FACTORS TO BE CONSIDERED WHEN COMPILING A MENU • Type of establishment; • Appropriate language; • Type of customer; • Nutritional balance; • The religious rules if applicable; • The occasion; • Meat and non-meat preferences; • The menu; • Timing; • Leftover foods. • Pricing; • Number of courses; Downloaded from hlayiso.com www.futuremanagers.com

Module 5 – Menu planning (continued) TYPES OF MENU • Table d’hote menu; • Buffet menu; • Á la Carte menu; • High tea; • Plat du jour; • Dinner menu; • Special function menu; • Supper menu; • Breakfast menu; • Room service menu; • Brunch menu; • Canteen menu; • Lunch menu; Downloaded from hlayiso.com • Cycle menu. www.futuremanagers.com

Module 6 – Modern service order COURSE, HORS D’OEUVRES, FARINACEOUS, ENTRÉE • A course is one of the sections of a meal. • Hors d’oeuvres is the name given to a wide variety of foods. • Farinaceous are foodstuffs that consist of a large amount of starch. • Entrées are generally small, well-garnished dishes that are plate-served individually. Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) NORMAL ORDER IN WHICH DISHES ARE SERVED The normal order in which dishes or courses appear on the classic menu is as follows: • Hors d’oeuvres; • Entrée; • Sweets; • Soup; • Joint; • Savoury; • Eggs; • Vegetables; • Cheese; • Rice and pasta; • Poultry/Game or Roast; • Dessert; • Fish; • Salads; Downloaded • Beverages. from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) DIFFERENT BREAKFAST MENUS Breakfast menus can be divided into TWO main categories: 1. Full English breakfast; 2. Continental breakfast. Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) LUNCHEON MENUS: SEQUENCE OF DISHES A traditional lunch menu might include the following courses: • Starter; • Fish; • Main; • Sweet; • Cheese; • Coffee. Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) ENTRÉES AND RELEVÉS The entrée is the first of the meat courses. At dinner, usually, it is complete in itself, accompanied by its own vegetable or other garnish. The relevé is a larger joint or ‘piéce de resistance’ Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) SUPPER MENUS: SEQUENCE OF DISHES Normally set supper menu consist of three courses only, with many choices in the second or main course. These choices include: • Second course: Fish, Entrées, Roasts, Grills, and Salads. • Third course: Hot and cold sweet desserts; Savoury, Cheeses, and Coffees. Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) FUNCTION MENU PLANNING The different courses of a luncheon menu for a function could include: 1. First course; 6. Sweet; 2. Fish; 7. Cheese; 3. Main course; 8. Dessert; 4. Cold buffet; 9. Coffee. 5. Vegetable dish or cold dish; Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) PRE-BANQUET ORGANISATION A banquet is a public or private meal for many people that have celebratory or ceremonious meaning. There are many things to consider when planning a banquet: • Allergy information; • Details regarding the building’s facilities; • Potential food storage; and • Preparation areas. Downloaded from hlayiso.com www.futuremanagers.com

Module 6 – Modern service order (continued) AFTERNOON TEA The order of service for afternoon tea is: 1. Beverages 7. Preserves 2. Hot snacks-bread and butter 8. Cakes and pastries 3. Hot toasted items 4. Sandwiches 5. Buttered scones Downloaded from hlayiso.com 6. Bread and butter www.futuremanagers.com

Module 6 – Modern service order (continued) SELECTING TABLE WINE AND A WINE LIST The aim of the wine list is similar to that of the menu and should be regarded as a marketing tool for the restaurant. It should therefore be attractive and interesting. Prices should be indicated clearly. Downloaded from hlayiso.com www.futuremanagers.com

Module 7 – Fixed menus, menu specification, order forms and dispatch list TYPES OF FIXED MENUS • Cycle menus; • Traditional table d'hôte menu used in hotels and restaurants; and • Fixed menu with a limited choice. Downloaded from hlayiso.com www.futuremanagers.com

Module 7 – Fixed menus, menu specification, order forms and dispatch list (continued) MENU SPECIFICATIONS Menu specification indicates the manual that gives the chef all the technical information on how to plan a menu for the restaurant or catering function. The specifications include: • Length; • Design; • Language; and • Presentation.Downloaded from hlayiso.com www.futuremanagers.com

Module 7 – Fixed menus, menu specification, order forms and dispatch list (continued) THE FUNCTION ORDER FORM The function order form, also called the function sheet, lists the details of the event in what will become an important document. The point of a well-written function order is to answer all questions at once, so it should carry every detail available. Downloaded from hlayiso.com www.futuremanagers.com