Customers ask all sorts of questions about food when they are ordering and expect team members to know the answer and respond confidently. Managers, on the whole, have a tendency to assume that people know about food, but unfortunately, in our experience, there are many that have absolutely very limeted knowlegde about the food they serve.
Customers ask all sorts of questions about food when they are ordering and expect team members to know the answer and respond confidently. Managers, on the whole have a tendency to assume that people know about food, but unfortunately in our experience, there are many that have absolutely no idea if you were to ask them these questions:
What is a medallion? …
Where is the shank on a lamb? …
Which is a rump steak?…
What is a blue steak? …
What does ‘sustainable sources’ mean?…
Is that a langoustine or a prawn?…
What is hosmaki? …
Passion fruit or kiwi? ..
Panna cotta or crème brûlèe? ..
What is the difference in cheeses?
The module comes with a warning … full colour images of so much food might make people feel hungry!!
Some cooking terms are explored to start with and the importance of being accurate when describing dishes is discussed, especially if customers have an allergy. The module then looks at different meats including; know your steaks and how they are cooked, cuts of lamb, pork and chicken, different game birds, offal, and when to ask a customer how they would like their meat cooked. The section on fish defines what makes fish sustainable – a term often used on menus along with line caught. The difference between oily, round and flat fish is identified and identifying different shellfish. Sauces are explored from basic sauces to Béarnaise. Find out about different pasta shapes and classic pasta sauces, along with which sushi is which!
Hopefully learners know basic fruit and vegetables, but there are plenty of more unusual vegetables and fruit, whole and cut they may not recognise … they will after this section! Finally, a section on desserts and cheese looks at custard based desserts, parfaits, coulis and sorbets along with different pastries and meringues. Learners can develop their knowledge of different cheeses including soft, fresh and semi hard.
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This module is fully interactive using a range of videos, questions and activities aligned to hospitality to ensure learners develop an understanding of why it is important to be aware in the workplace why procedures and standards are used. Case studies and full colour images illustrate examples of standards.
2.5 Hour
1
Screen Reader
To Further Information
English
34 Questions
Automatic Download
(To Follow)
This Menu Knowledge module is designed for operational team members working in any style of food service including events. It is best placed as part of an induction programme and can also be used to meet a specific training need or to develop the knowledge of team members. It can also be part of an internal development programme. Menu Knowledge will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship. The module is also part of our complete Professional Food Service programme (this can be found in the Food Service category in the right side bar) which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2.
The end quiz ensures that key points are both remembered and understood and using 34 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.
The Institute of Hospitality endorses all our training modules and programmes.
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