PPT-Menu Planning

Planning Meals for Special Dietary Needs Easy Peasy Dairy Free Meals Gluten Free Meals Vegetarian Meals Accommodating a Vegetarian Child on the CACFP Menu Planning for the Vegetarian Substitutions for milk amp meatmeat alternate . An Online . Career, . Major . & Education Planning. System. . Career Planning Readiness. Self Assessment. Major and Career Exploration . Action Planning, Decision Making. HIGH PRIORITIES: . CHOOSING YOUR MAJOR, GETTING AN EDUCATION & MAKING INFORMED CAREER DECISIONS. PAGE 15 & 16. Factors to consider. Age & health concerns. Number being served. Budgeted dollar amount for food. Time & energy available. Preparation skills. Equipment available. Food availability. A cycle menu is a series of menus that is repeated over a specific period of time, such as 4 weeks. The. menu is different each day during the cycle. At the end of the cycle, the menu is repeated.. It is easier to project the right amount of product to purchase when you have previous production records for menus.. Main Street Mellieha Tel:21523920/21520920 Menu A Menu B Menu C Assorted Canapes Assorted Canapes Assorted Canapes Stuffed Eggs/Artichokes Shrimp Barquettes Stuffed Eggs/Mushrooms Assorted Sandwiches Chapter 7. Planning: The Basic Catering Management Function. A successful caterer is well-focused and organized through planning.. Each event must have an independent . subplan. . based on client needs and the caterer’s plan.. PAGE . 13 & 14. Factors to consider. Age & health concerns. Number being served. Budgeted dollar amount for food. Time & energy available. Preparation skills. Equipment available. Food availability. Easy . Peasy. …. Dairy Free Meals. Gluten Free Meals. Vegetarian Meals. Accommodating a Vegetarian Child on the CACFP. Menu Planning for the Vegetarian. Substitutions for milk & meat/meat alternate . Nutrition Program Consultant. Fall 2016 CACFP Training. Goals of the CACFP. Improve Health & Nutrition. Develop good eating . habits. Assists in cost of serving . healthy . meals & snacks. CACFP Requirements. Understand the switch to My Plate from My Pyramid. Identify how My Plate will help children make healthy food choices. Become familiar with My Plate in relation to food groups and portions. Use My Plate as a resource for meal planning and encouraging healthy eating habits in the children under . Issues for Consideration. When preparing a menu, pay attention to:. Paper: . strength, texture, color and opacity. Print: . should be large and in a print that is easy to read. Color: . colors selected for the paper and type should compliment each other. Child Nutrition Program. What Resources Are . Available For Menu Planning?. NYSED Child Nutrition Knowledge Center. Food . Based Menu Planning . button. http://portal.nysed.gov/portal/page/pref/CNKC. Menu for success. No one remembers everything. Chef collaboration with the kitchen team. Work flow – who / what. Scheduling – what / when. Cadencing. – who / when. Sharing – where . Messaging - why. Conducted by . Armaghan. . Sadeghbeigi. The Department of Health Committee on Medical Aspects of Food Policy (COMA) in . 1991 published . Report on Health and Social Subjects number 41, Dietary Reference Values . Unit 2 Research. Unit 2 Introduction . Aim and purpose: . The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.. Why should we follow storage recommendations on food products? Why do chefs need to consider the nutritional needs of their clients? Why should vegetarian dishes be prepared away from those containing meat? Why are temperature probes used in the catering industry? Why does appropriate professional attire need to be worn?.