Menu Planning Considerations

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We eat with our eyes. What can be used to make a meal more appealing?

There is nothing better then when you can smell your meal coming out in a resturant. Aroma as a flavour is a combination of?

What are the four flavours that your tastebuds can detect?

What are six different textures that can be consistered in the planning of a menu.

Which of the following would NOT be suitable at a stand-up cocktail party?

Lamb and Mint Sausage Rolls

Pumpkin Soup

Steamed Dumplings

Moroccan Lamb Skewes

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