McDonalds’ food menu detailed discussion

McDonalds’ food menu

McDonald’s is known for fast food and their menu is mainly non-selective. It is also best known for offering French fries and Hamburgers. The food presentation when served looks attractive and appealing. This means that the visual appearance of the food would draw just any one to want to have a bite. The different flavors in the burgers also combine well without contrasting the shape, texture and consistency. In the menu there is at least more than one color in every food served. In the burgers and sandwiches, green vegetables have been used in most of the available varieties. There is need for a variety of texture in a menu and this is exactly what McDonalds serve. The vegetables in the sandwiches and burgers are crispy and the meat products are quite chewy. The food is also shaped in a manner that is attractive for instance the sandwiches have not just one monotonous shape but several (Kittler & Sucher, 1998).

Applebee’s menu

Applebee offers a selective menu and there are a variety of options to choose from a specific category. The restaurant has an amazing food characteristic and combination. The food color is very appealing because in just a single serving there are more than three colors. This aspect and the shapes of food is the most exciting part of Applebee menu. The fun kids menu is the only one that seems not to meet these characteristics and combinations for a good menu. The most interesting item on the menu that anyone would be delighted to have would be the ultimate trios. This food item has an attractive food coloration and shape. It also has a variety of texture (Payne-Palacio & Theis, 2005).

California Pizza Kitchen’s menu

CPK also has an attractive menu in terms of food characteristic and combination. Each item on the menu category has several colors that are appealing to the eye. The vegetables are nicely shaped and a have a nice crispy taste that anyone would love. At CPK, the dish that I would order is Honey wheat with whole grain crust. This is because it offers a nutritional value and at the same time it has all the food characteristic and combination for a good item on the menu.

Assignment 2

A week long menu plan for a buffet, the menu is both a single use menu and a selective menu (Payne-Palacio & Theis, 2005).

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
Breakfast Entrée Fruit Juice Breads Cereals Beverages Fruits	Whole grain enriched bread Egg, Peanut butter, milk,	Whole grain enriched cereals, Egg, juice vegetable	Whole grain and enriched biscuit roll and muffin Egg, Peanut butter, milk	Whole grain enriched bread Egg, Peanut butter, milk	Whole grain enriched cereals Egg, Peanut butter, milk	Whole grain and enriched biscuit roll and muffin Egg, Peanut butter, milk
Lunch Entrée Soup Vegetables Beverages Salad	Roast beef with gravy Grilled tuna steak with dill sauce Chicken salad on croissant Fresh fruit and cottage cheese plate with muffin	Soup (optional) Entrée or sandwich Salad or vegetable Bread with margarine or butter Fruit or light dessert Choice of beverages	Roast beef with gravy Garden salad with French Pecan pie with whipped topping Fruit juice	Grilled tuna steak with dill sauce Dressing Pecan pie with whipped topping Fruit juice	Chicken salad on croissant Mandarin orange gelatin salad Pecan pie with whipped topping Fruit juice	Fresh fruit and cottage cheese Pecan pie with whipped topping Fruit juice
Dinner Entrée Soup Vegetables Beverages Salad	Soup (optional) Entrée (meat, fish, poultry, or vegetarian) Two vegetables (one may be potato or pasta) Salad Bread with margarine or butter Dessert Choice of beverages	Grilled tuna steak with dill sauce Dressing Pecan pie with whipped topping Fruit juice	Roast beef with gravy Grilled tuna steak with dill sauce Chicken salad on croissant Fresh fruit and cottage cheese plate with muffin	Fresh fruit and cottage cheese Pecan pie with whipped topping Fruit juice	Grilled tuna steak with dill sauce Dressing Pecan pie with whipped topping Fruit juice	Chicken salad on croissant Mandarin orange gelatin salad Pecan pie with whipped topping Fruit juice

 

Menu Evaluation

Characteristics

Day

Comments

Mon

Tue

Wed

Thur

Fri

Sat

Menu patterns – nutritional adequacy. Each meal is consistent with the menu pattern. All food components specified met the nutritional needs of the clientele.

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On Wednesday there is a repetition of a meal for both lunch and dinner. This might not go well with some of the clientele even though they have a choice for other items.

Color and Eye Appeal A variety of colors is used in each meal. Color combinations do not clash. Colorless or one-color meals are Avoided. Attractive garnishes are used.

Here there should be no problem since all the available items in the menu have attractive colors

Texture and Consistency A contrast of soft, creamy, crisp, chewy, and firm-textured foods is included in each meal, as much as possible, for Clientele served.

Texture too should not cause any problem since all the variety of texture will be considered

Flavor Combinations Foods with compatible, varied flavors are offered. Two or more foods with strong flavors are avoided in the same meal. For example, onions, broccoli, turnips, cabbage, or cauliflower; tomato juice and tomato-base casserole; and macaroni and cheese and pineapple cheese salad, are not served together.

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There might be a little problem with flavor combination especially since this is a menu for a buffet.

Sizes and Shapes Pleasing contrasts of food sizes and shapes appear in each meal. Many chopped or mixed items are avoided in the same meal. For example, cubed meat, diced potatoes, mixed vegetables, and fruit cocktail are not served together

Sizes and shapes will all be varied and add up to the overall presentation of each food item on the menu

 

 

 

 

 

 

 

 

 

 

Reference

Kittler, P. G., & Sucher, K. P. (1998). Food and Culture inAmerica; A Nutrition Handbook.

Belmont: Wadsworth.

Payne-Palacio, J., & Theis, M. (2005). Introduction to Foodservice. Boston: Prentice Hall.

 

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