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Menu-Review Board
are plotted on a frequency chart, spaced on a spacing pattern, and finally entered on the menu draft. Frequency charts and spacing patterns form the framework of the menu and like the meat plan, are developed before the menu is drafted. Frequency  charts  are  developed  for  each  major menu item or section; that is, the meat, poultry, fish entrées,  potatoes  or  potato  substitutes,  vegetables, salads, desserts, soups, and breads that form the basic menu structure. These charts serve as the advanced plotting of  what to feed at which meal (breakfast, lunch, Spacing patterns (fig. 7-8) show when the item will be served With a spacing pattern, the menu planner can plot a balanced distribution of food items so that there is an appropriate interval between the less popular items that are served, and so that the menus are not beef heavy or corn heavy. Revision.—An important step in the final review of cycle menus is the use of the frequency chart to check the  menu  for  repetition.    This is done by listing the number of meals containing each type of food. Then checking  that  the  spacing  of  similar  items,  such  as ground  beef,  is  adequate,  that  different  methods  of preparation are used, and that the basic menu features a or dinner) and how often. An example of a vegetable frequency chart is shown in figure 7-7. Figure 7-7.-Sample vegetable frequency chart. 7-19

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