Develop menus that reflect culinary trends.
Development should include
- determining culinary trends
- developing a menu based on meal-planning principles (e.g., color, shape, texture, temperature, size)
- determining portion sizes.
Process/Skill Questions:
Thinking
- How has pop culture affected culinary trends?
- What are the basic principles of meal planning?
- How are portion sizes determined?
Communication
- What resources can be used to investigate portion sizes?
- What are some reliable sources that offer menu and meal-planning guides?
Leadership
- Why is it crucial to think about color, shape, and texture when preparing a plate?
- How can leaders involve employees in developing menus that reflect culinary trends?
Management
- What moral responsibility does a food service operation have to prepare healthy food?
- What information does management need to create successful menus for customers?