Menu Planning & Nutrition Flashcards

What does 'Canada's Food Guide' recommend as the primary focus of healthy eating?

Answer: An abundance of vegetables and fruits, whole grains, and plant-based proteins, with water as the beverage of choice

Canada's Food Guide (updated 2019) emphasizes vegetables and fruits filling half the plate, whole grains one quarter, and protein foods one quarter, with water as the primary beverage.

What is a 'table d'hôte' menu?

Answer: A fixed-price menu offering a complete meal with limited choices at a set price

A table d'hôte menu offers a complete meal (appetizer, main, dessert) for a fixed price with limited choices, providing predictable food cost for the kitchen.

What is a 'cycle menu'?

Answer: A set menu that rotates on a fixed schedule (e.g., weekly or monthly) used in institutional foodservice

A cycle menu rotates through a set sequence of menus on a scheduled basis, reducing repetition for long-term guests while simplifying purchasing and prep in institutional settings.

What does 'food cost percentage' measure in menu planning?

Answer: The ratio of the cost of ingredients to the selling price of a dish, expressed as a percentage

Food cost percentage is calculated as (ingredient cost ÷ selling price) × 100, helping operators price menu items to achieve target profit margins.

What does 'mise en place' mean and why is it important in a professional kitchen?

Answer: 'Everything in its place' — having all ingredients prepared and organized before service begins

Mise en place means 'everything in its place' — the practice of preparing, measuring, and organizing all ingredients before cooking to ensure efficient, uninterrupted service.

What is the Hazard Analysis component of HACCP as it applies to menu planning?

Answer: Reviewing each menu item and its ingredients to identify potential biological, chemical, and physical food safety hazards

The Hazard Analysis step of HACCP requires evaluating each menu item and its production steps to identify potential food safety hazards that need to be controlled.