(a) Identify the type of menu illustrated in the diagram
(b) State three characteristics of the type of menu
(c) Highlight two methods of cooking used in the menu
(d) Itemise two food nutrients that can be sourced from the menu
(a) Identification of the type of menu illustrated in the diagram: - A la carte
(b) Characteristics of A la carte menu (i) Prices are individualised/Each dish is priced separately. (ii) Choices are man choices are more extensive. (iii) It takes a longer time/Guests have waiting time for cooking to be completed. (iv) Dishes are cooked and served according to guest's order. (V) Customers are billed for what they ordered for. (vi) Cutlery is brought as each dish is served and laid on the table.
(c) Method of cooking used in the menu (i) Poaching (ii) Braising (iii) Grilling/Broiling (iv) Boiling (v) Stewing
(d) Food nutrients that can be sourced from the menu (i) Carbohydrates (ii) Proteins (iii) Fats/Oil (iv) Vitamins (v) Mineral salt/Minerals (vi) Water
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