Review of what we learned

1. Competency 16 Menu Planning
Please turn computers on
(and off at the end of each class)

2. What we learned last time

3. It is difficult to work based on
customer needs isn’t it??

4. Imperial Units
• From page 73 in your text book

5. Metric Units
• From page 74

6. Conversion – page 1026
• From page 1026

7. The problem to solve
You need 8 lb & 8 oz of mushrooms for a recipe.
Your supplier sells them by the ounce. (Quest. 10)
8 lb 8 oz = ______ oz
1 lb = 16 oz
8 x 16 = 128
128 + 8 = 136
8 lb 8 oz = 136 oz

8. • Avoid app sites
– Yelp, Trip Advisor, Yellow Pages
• Ask specific questions
– Menu, Montreal
• Proceed by steps
– Google Montreal bar food
– Read 10 Montreal Bars You Should Go To More
Than Once In Your Life on MtlBlog
– Google Burgundy Lion Menu
• Open in a new tab
How to search the internet

9. Our Web site

10. What would you like to learn in this
module?
• To balance a menu, coherent theme
• To combine flavors, classical pairing,
innovative pairing
• To be creative

11. • Pan Fried chicken p 557
• 120 g EP chicken portion
• 200 g AP chicken portion
• Velouté sauce p 182
• Sautéed Mushrooms = 60 g per portion
• Sautéed Green Peppers = 100 g per portion
• Include a starch

12. • Marc Vézina
• September 2015
• mvezina@lbpearson.ca
• All images retrieved from Internet are
believed to be part of public domain