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Section 1
Describe the principles of ‘ good menu design ‘ from a customer and managerial perspective with reference to academic theory.
Section 2
Select a menu ( one starter, one main course, one dessert) from the Culinary Arts Studio menu pack and provide a nutritional breakdown of the menu. Interpret this with reference to the recommendations from the COMA report of1991 (The Dietary Values for Food Energy and Nutrition for the UK.) as if you were the diner.
Section 3
Obtain a menu from a local dining establishment (not fast food or take away). Using the knowledge gained from sections one and two above, apply the principles of good menu design and nutritional awareness to this menu.
In section 2, using the menu in the additional materials. Using “Cauliflower soup” be the starter, using “Escalope of chicken with rocket, sage and lemon” be the main course and using “Sticky Ginger puddings with brandy sauce” be the dessert.
In section 3, please select by your own ( better is the popular restaurant in UK, and newest)
http://www.sacn.gov.uk/pdfs/sacn_dietary_reference_values_for_energy.pdf [Accessed 14 Feb 20 this is the COMA report of1991 (The Dietary Values for Food Energy and Nutrition for the UK.)
and use
Cousins, J., Foskett, D., and Gillespie, C. (2002) Food and Beverage Management (3rd edition), London: Longman.
Beverage Management (5th edition), Oxford: Butterworth Heinemann.
Lillicrap, D., and Cousins, J. (2010) Food and Beverage Service. (8th edition), London: Hodder and Stoughton.
be the reference.
Cauliflower soup
Twice-baked goat’s cheese soufflés with apple & walnut salad
Smoked Mackerel with Kiwi Salsa
Escalope of chicken with rocket, sage and lemon
Coconut and cinnamon beef curry with Saffron and pea pilaff
Salmon with watercress sauce
No-meat mixed grill
Sticky Ginger puddingswith brandy sauce
Pear and pecan treacle tart
Blackcurrant and Cassis ice cream
£10.50 per person including VAT
Cauliflower soup
2 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1.5 kilograms cauliflower florets, roughly chopped
2 litres vegetable stock
300 millilitres double cream
• Heat the oil in a deep, heavy-based pan over a medium heat.
• Add the onion and garlic and fry for 2-3 minutes, or until just softened.
• Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.
• Add the chopped cauliflower and vegetable stock.
• Bring to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender.
• Remove from the heat and set aside to cool.
• Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan).
• Return the puréed soup mixture to the pan and add the cream.
• Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes.
• Serve with crusty bread and butter.
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? cream
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Twice-baked goat’s cheese soufflés with apple & walnut salad
170 grams unsalted butter
170grams plain flour
1 litre full-fat milk, warmed
50 grams grated parmesan (or vegetarian alternative)
1½ tablespoons Dijon mustard
3 tablespoons chopped thyme leaves
8 eggs, separated, plus 2 egg whites (use the yolk, see below)
175g rindless goat’s cheese, crumbled
For the parmesan glaze
85 millilitres double cream
40 grams grated parmesan (or vegetarian alternative)
2 egg yolks
For the apple & walnut salad
100 grams mixed baby salad leaves, picked and washed
100 grams rocket, washed
1 red apple, cut into fine matchsticks
1 tablespoon chopped chives
80grams walnut pieces, chopped
25 millilitres red wine vinegar
75 millilitres extra-virgin olive oil
• Pre heat oven to180°C.
• Melt the butter in a large saucepan and use about 1 tablespoon to grease
• 10 x 200ml soufflé dishes.
• Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 minutes, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth sauce.
• Stir in the Parmesan, mustard and thyme, set aside to cool slightly, then beat in the egg yolks (set two yolks aside for the Parmesan glaze), fold through the goat’s cheese, season with salt and pepper and transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions do not over mix.
• Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 minutes until they are risen and coloured.
• Remove the dishes and set aside for 10 mins.
• Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below.
• To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 minutes before you are ready to eat, drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Toss the salad leaves, apple, chives and walnuts.
• Mix the red wine vinegar and olive oil together, season, then dress the salad.
• To serve, place the soufflés in the centre of the plates and scatter salad around each.
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wheat ? butter,milk,parmesan,
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
? walnuts
Smoked Mackerel with Kiwi Salsa
10 kiwis, cut into chunks
1 ripe mango, cubed
2 red chillies, deseeded and finely chopped
2 limes, juiced
2 teaspoons fish sauce
2 tablespoons coriander, chopped
200 grams rocket
10 smoked mackerel fillets, cut in 2 diagonally
• Place the chopped kiwi and mango in a stainless steel bowl.
• Combine the red chilli with the lime juice, fish sauce and coriander.
• Pour over the fruit and set aside for 20 minutes.
• Neatly arrange some rocket in the center of the plate.
• Place the mackerel fillet on the rocket.
• Spoon over the salsa, serve.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
Escalope of chicken with rocket, sage and lemon
10 boneless chicken breasts, skin removed
20 fresh sage leaves, finely chopped
30 black peppercorns, crushed
600 gramsplain flour
6 free-range eggs, beaten
375 millilitresmilk
625grams fresh breadcrumbs
500 grams unsalted butter
2lemons, juice only
olive oil, for drizzling
balsamic vinegar
200grams wild rocket leaves
200grams freshly grated parmesan, to serve
• For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast.
• Season the chicken escalopes with the chopped sage and black pepper.
• Tip the flour into a bowl.
• Beat the eggs and milk together in a separate bowl.
• Sprinkle the breadcrumbs onto a plate.
• Dredge each chicken escalope in the flour and shake off any excess.
• Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.
• Heat the butter in a frying pan over a medium to high heat. Add the breaded chicken escalope, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through,remove from the pan and keep warm.
• Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.
• For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.
• To serve, place one chicken escalope into the centre of the plate. Pour a little of the lemon butter over. Pile the dressed rocket leaves alongside and sprinkle over the parmesan.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
wheat ? ?, butter, parmesan
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
Coconut and cinnamon beef curry
75 millilitres sunflower oil
4 medium onions, finely sliced
6 garlic cloves, finely chopped
1 tablespoon finely chopped root ginger
3 cinnamon sticks, halved
6 cloves
1 tablespoon hot chilli powder
3 tablespoon ground turmeric
3 tablespoongaram masala
2kilo diced casserole steak
3 x 400 gram tins of coconut milk
100grams ground almonds
50 grams coriander leaves only, roughly chopped
• Set a large, heavy-based saucepan over a medium to low heat.
• Once hot, add the oil, followed by the onions, garlic, ginger and cinnamon.
• Fry gently for 20 minutes, or until the onions are soft and golden.
• Mix in the spices and cook for 2 minutes, then increase the heat to high and, once the onions are sizzling, add the meat with a pinch of salt and stir until lightly browned.
• Add the coconut milk. Bring to the boil, then reduce the heat, cover and simmer for 1 hour 20 minutes.
• Stir in the ground almonds and continue to simmer for 30 minutes.
• Allow the meat to rest, off the heat, for 10 minutes.
• Remove the cinnamon sticks before serving.
• Garnish with coriander and serve with saffron and pea pilaff.
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Saffron and pea pilaff
large pinch saffron threads
½ teaspoon salt
50 millilitres olive oil
4 echalion shallots, finely sliced
1 bay leaf
2 cloves
3 whole pepper corns
500 grams basmati rice
225 grams petitspois
• Grind the saffron and salt in a pestle and mortar, tip into a small bowl and add 100 millilitres of boiling water, set aside.
• Heat the oil a large heavy based saucepan add the shallots fry gently for 10 minutes or until soft and golden.
• Add the bay leaf, cloves and peppercorns fry for 2 minutes, stir in the rice until well coated.
• Add the saffron water and 900 millilitres of water, cover and bring to the boil over a high heat.
• As soon as the rice boils reduce the heat to a low simmer for 10 minutes, stirring once and adding salt to taste halfway through.
• Add the peas turn off the heat cover and leave to steam for 10 more minutes before serving.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
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Salmon with watercress sauce
200 gramsbutter
2 tablespoons olive oil
10 salmon portions (150 grams each)
100 grams shallots (finely chopped)
2 bunches watercress (some set aside for garnish)
500 millilitres double cream
1 lemon juiced
2 lemons cut into wedges
• Melt 150 grams of the butter and sauté the shallots until softened.
• Add watercress stir until wilted.
• Add cream and bring to the boil.
• Blend until almost smooth season to taste
• Refrigerate until service.
• Melt the rest of the butter with the olive oil in a frying pan over a medium-high heat.
• Add the salmon fillets with skin, seasoned, skin-side down and cook for 3 minutes each side or until golden and just cooked through. Set aside on a plate.
• Whisk sauce over a low heat to reheat.
• Place the salmon on the plate and serve with the watercress sauce to spoon onto the salmon, garnish with watercress and lemon wedges.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
butter, cream
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
No-meat mixed grill
½ small sweet potato or 3 medium carrots
1 medium courgette
100grams baby leeks, or small ones split in half, or thick asparagus stems
1 small red pepper, seeded, cored and quartered
8 baby baby corn
2 Portobello mushrooms
4-6 tablespoons olive oil
2 tablespoons pine nut or sunflower seeds, to serve
vinaigrette and soy sauce, to splash over
• Cut the sweet potato or carrots into 1cm-thick slices. Put in a pan with enough water to cover, boil for 2 minutes, then drain.
• Heat the grill until hot. Line the rack with foil.
• Cut the courgette in half lengthways, then halve again for quarters. Slash the flesh in a crisscross pattern.
• Line cut-side up the potato or carrots, courgette, leeks and/or asparagus in the grill pan and brush with oil.
• Season, then grill on one side for 3-5 minutes until browned and just softened – no need to turn. As they cook, remove to a heatproof dish.
• Place the remaining vegetables and mushrooms (skin-side up) on the foil, brush with oil, season and cook for about 3-5 minutes until softened and browned.
• Place in the dish and trickle over any cooking juices.
• Scatter over the nuts or seeds and return the dish to the grill for a minute or two so they lightly toast.
• Drizzle with a little vinaigrette and soy sauce just before serving.
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Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
Dauphinoise potatoes
2 kilo potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
4 cloves garlic
800millilitresdouble cream (you may need a bit extra)
salt and freshly ground black pepper
• Preheat the oven to 160°C.
• Slice the potatoes into thin slices, about 3mmthick.
• Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
• Season the potatoes, to taste, with salt and freshly ground black pepper.
• Pour the cream over the potatoes and mix well again.
• Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
• Place the potatoes in the oven and bake for 1-1½ hours, or until the potatoes are completely tender. (If the cream looks like it’s splitting, your oven is too hot, so turn it down a bit.)
Celery Gluten Crustaceans Eggs Fish Lupin Milk
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
Sticky Ginger puddings
200 grams stem ginger in syrup
300 grams self-raising flour
4 rounded teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking powder
2 teaspoon bicarbonate of soda
4 large egg
160 grams soft salted butter
200 grams dark brown sugar
300 grams Bramley apple, peeled and cored
For the ginger wine and brandy sauce
100 millilitres ginger wine
50 millilitres brandy
800 millilitres double cream
300 grams soft dark brown sugar
200 grams salted butter
100 grams stem ginger, chopped small
4 Granny Smith apple peeled and finely chopped
• Preheat the oven to 180ºC.
• Grease and flour 10 individual pudding basins.
• Place the pieces of stem ginger in a food processor and pulse for a few seconds. Do not process for too long – the ginger should be chopped small.
• Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl.
• Add the egg, butter and sugar and whisk everything together gradually, adding 75ml warm water until the mixture is smooth.
• Fold in the stem ginger and chopped apple.
• Divide the mixture between the greased pudding basins and bake in the centre of the oven for about 30 minutes, or until they feel firm and springy to the touch.
• To make the sauce, carefully melt together the sugar and butter until all the sugar has completely dissolved, then whisk in the ginger wine and brandy and add the chopped apple and ginger.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
wheat ? butter, cream
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
Pear and pecan treacle tart
100grams butter, softened?
1 tablespoon caster sugar?
1 egg yolk?
75grams plain white flour?
75gramswholemeal spelt flour?
Pinch of salt
115grams slightly stale brown bread, crusts on (fine bread crumbs) ?
350grams golden syrup?
1 pear, skin on, cored?
90millilitres double cream?
1 egg yolk?
2 teaspoons lemon juice?
Pinch of salt?
100grams pecan halves
• Preheat the oven 160°C.
• Cream the butter and sugar together until just smooth.
• Add the egg yolk mix until combined.
• Add the flours and salt; bring together to form a soft dough.
• Press into a 23cm flan tin, prick the base with a fork and freeze for 1 hour.
• Bake for 10 minutes, gently press the base with the back of a spoon and continue cooking for a further 12-14 minutes until lightly golden.
• Set aside to cool completely.
• Reduce the oven temperature to 150°C.
• Gently heat the golden syrup coarsely grate the pear into the syrup add the bread crumbs.
• Remove from the heat add the cream, egg yolk, lemon juice and salt, stir well to combine.
• Pour the filling into the cooled flan case, arrange the pecans over the top and bake for 50-55 minutes until golden and set in the middle.
• Cool completely at room temperature.
NB: Best eaten 24 hours after baking.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
wheat ? butter, cream
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide
Blackcurrant and Cassis ice cream
8 egg yolks
200 grams caster sugar
1 vanilla pod (or vanilla essence)
1 litre milk
250 millilitres cream double
200 grams of blackcurrants
100 millilitres of cassis
• Whisk the egg yolks and sugar until almost white.
• In a thick-based pan boil the milk with the split vanilla pod or essence.
• Carefully whisk into the egg and sugar mixing well.
• Return to the pan on a low heat, stirring continually until the mixture coats the back of the spoon; do not let mixture boil, as this will scramble the eggs.
• Pass through a fine strainer into a clean bowl and cool.
• Warm the blackcurrants in the cassis until the blackcurrants pop leave to cool. Add to the cooled custard.
• Freeze in an Ice-cream machine, gradually adding the cream.
Celery Gluten Crustaceans Eggs Fish Lupin Milk
? ?, cream
Molluscs Mustard Nuts Peanuts Sesame Seeds Soya Sulphur Dioxide

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