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ScotlandPractical CookeryQuick questions
Understanding ingredients and the consumer
Quick questions on Menus, the consumer and costing - SQA National 5 Practical Cookery
4short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is no variety?Show answer
Three dishes of the same colour, texture or cooking method make a dull, unbalanced meal. Vary colour, texture, flavour and method.
What is vague costing?Show answer
Saying a dish is "cheap" is not costing it. Cost each ingredient for the quantity used, total it, and give a cost per portion.
What is q1?Show answer
Give two things a cook should consider when planning a menu for a particular consumer. [1 mark]
What is q2?Show answer
How do you work out the cost per portion of a dish? [1 mark]
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