Factors when planning a menu
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Lesson duration is: 55 minItems in this lesson
Slide 1 - Slide
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2:00
What factors do caterers have to consider when planning their menu?
Slide 2 - Mind map
Slide 3 - Slide
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2:00
Why do caterers have to think about how much their meal costs to produce?
Slide 4 - Mind map
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2:00
Why is portion control in a catering establishment important?
Slide 5 - Mind map
The time of day the establishment is open is a factor the caterers have to consider, tell me why?
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2:30
Slide 6 - Open question
What is a balanced diet?
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0:30
A
Includes a variety of food groups
B
Eliminates all fats and sugars
C
Only consists of fruits and vegetables
D
Provides necessary nutrients for health
Slide 7 - Quiz
Why is hydration important in a balanced diet?
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0:30
A
Supports digestion and nutrient absorption
B
Is not necessary for health
C
Causes weight gain
D
Regulates body temperature
Slide 8 - Quiz
What is the function of iron in the body?
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0:30
A
Oxygen transport in blood
B
Energy production
C
Immune response
D
Bone strength
Slide 9 - Quiz
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5:00
Give me balanced meal idea's for a 5-9 year old child at lunchtime.
Slide 10 - Mind map
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5:00
Give me meal ideas for a female teenager who is a dancer.
Slide 11 - Mind map
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5:00
Meal ideas for an adult muslim male on a low budget for breakfast.
Slide 12 - Mind map
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5:00
Meal ideas for an elderly person, recovering from an injury.
