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  2. Menu - Wikipedia

    en.wikipedia.org/wiki/Menu

    Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.

  3. 14 Food Prep Tips for Seniors with Dementia - AOL

    www.aol.com/14-food-prep-tips-seniors-175700282.html

    Stress-free environment: Keep the kitchen environment calm and free from unnecessary distractions, such as loud noises or clutter. Turn on some quiet background music instead. Turn on some quiet ...

  4. Full-course dinner - Wikipedia

    en.wikipedia.org/wiki/Full-course_dinner

    A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon.Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.

  5. Food presentation - Wikipedia

    en.wikipedia.org/wiki/Food_presentation

    Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation , from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the ...

  6. MyPlate - Wikipedia

    en.wikipedia.org/wiki/MyPlate

    MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).

  7. À la carte - Wikipedia

    en.wikipedia.org/wiki/À_la_carte

    Successful Restaurant Design. John Wiley & Sons. pp. 17– 18. ISBN 978-0-470-25075-4. Committee on Nutrition Standards for Foods in Schools, Food and Nutrition Board, Institute of Medicine (2007). Nutrition Standards for Foods in Schools. National Academies Press. page 83. Mosimann, Anton (1983). Cuisine à la carte. Macmillan Publishers ...

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