A French term which is translated as "putting in place". Mise-en-place Referring to preparation prior to service Nutrient The substances found in food that nourish the body The process by which organisms take in and utilize food Nutrition material Perishable Refers to food will deteriorate or rot Portion The amount of food or beverage served A macro nutrient made up of amino acids. Good sources Protein include meats, poultry, seafood and eggs A French term which is translated as "table of the host". A Table D'hote set price menu The select group of customers, with similar characteristics, Target markets in which an establishment focuses its efforts towards
Mise-en-place A French term which is translated as "putting in place". Referring to preparation prior to service Nutrient The substances found in food that nourish the body Nutrition The process by which organisms take in and utilize food material Perishable Refers to food will deteriorate or rot Portion The amount of food or beverage served Protein A macro nutrient made up of amino acids. Good sources include meats, poultry, seafood and eggs Table D'hote A French term which is translated as "table of the host". A set price menu Target markets The select group of customers, with similar characteristics, in which an establishment focuses its efforts towards
TM_Design_meals_to_meet_spec_market_req_200713.docx