Principles of menu planning and explain how each influences
1. (a) Identify three principles of menu planning and explain how each influences the choice of dishes on the dinner menu. (b) Calculate the cost of the lightly curried parsnip and apple soup using the information from the chart below. (i) Give food costings for four portions for each ingredient. (ii) Give a total cost for sixty portions.
Lightly curried parsnip and apple soup Ingredients list for 4 portions 200?g butter 200?g flour 15?g curry powder 100?g onion 150?g parsnips 50?g apple 500?ml chicken stock 60?ml double cream Food Cost £4·00 per kg £1·60 per kg £1·80 per 180?g £2·00 per kg £1·60 per 500?g £1·80 per kg £3·00 per litre £1·20 for 100?ml
(iii) The food cost for the menu is £6·00 per person. Calculate the selling price per head to achieve a gross profit of 75%. You must show the formula and clear calculations. 2 (13)
[Turn over for Questions 2, 3 and 4 on Page four
2. (a) Give two quality points for each of the following food items. (i) Chicken leg (ii) Potatoes (iii) Cherry tomatoes
(b) State two storage requirements for each of the following fresh food commodities used on the menu. (i) Goats cheese (ii) Parsnips 4 (10)
3. (a) Describe, in a detailed recipe style, the preparation and cooking of the following dish, listing all ingredients. (You are not required to give ingredient weights/measurements or service/ presentation details.) 10
Brioche bread and butter pudding (b) State the correct holding requirement and minimum legal temperature for each of the following items to be served on the menu. (i) Goats cheese tart (chilled) (ii) Chicken ballotine (freshly cooked) (iii) Lightly curried parsnip and apple soup (reheated)
3 (13) 4 2 4
4. (a) Identify and describe four conditions for bacterial growth. (b) Give two sources for the bacterium campylobacter. (c) Give four signs of food spoilage.
(d) List three poor hygiene practices by a food handler that may contribute 3 to a food poisoning outbreak. (e) Give one benefit of having a HACCP system in place. 1 (14) Total marks (50)
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