Menu Knowledge

About this product

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?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

If you require Group Management make sure you select the Group Registration tick box next to the Add to basket button. Select the amount of licenses you require, you can add your learners from your Group Registration panel.

£12.00

Designed for

Operational front of house staff in hotels, restaurants and bars.

The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes

Timing

Approximate duration: 30 mins