Menu Planning
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Transcript of Menu Planning
Meal
Meal
Manag
emen
t
Manag
emen
t
Objectives: Define terms in meal
management; explain the importance of meal
planning; explain the significance of
decision making as a skill in meal management;
point out what could influence a homemaker when planning meals;
Enumerate the factors to consider in menu planning
Explain the rules when writing menus
Write a one-week menu for different target groups
•Meal management is the efficient use of resources in
providing meals that are nutritionally adequate,
economical, sanitary and aesthetically pleasing
•NUTRITIOUS•ECONOMICAL
•SANITARY•AESTHETICALLY
APPEALING
decision making
MEAL MANAGEMENT
hand-and -foot work
•system or process•requires personal skill
•meal manager or homemaker
DECISION MAKING:•There is a
condition of choice•discovery of
alternative choices•choosing from
among alternatives
WHAT MAY INFLUENCE OUR DECISIONS?
•AVAILABLE RESOURCES
•GOALS OF THE FAMILY
•VALUES IN RELATION TO THE
GOALS
MEAL PLANNING-The process of thinking or deciding the series of activities in meal management
Steps in Meal Planning Menu planning purchasing and storage of food supplies
preparation and cooking of food
table setting and food service clearing up of the table and dining area
MENU PLANNING
DEFINITION ADVANTAGES CARDINAL RULES MECHANICS WRITING A MENU SAMPLE MENU
Menu Planning…Definition A thought provoking task of listing down specific foods and dishes desired for one meal.
Meals -includes snacks decision - special occasion or
special person.
Advantages of Proper Advantages of Proper Menu PlanningMenu Planning Economical use of
time and energy.
more varied & interesting meal
Pleasing and satisfying meals
adequate nutrition
maximum use of available resources
Factors to Consider
nutrient requirements food budget / money available
amount of time and energy and facilities available
Variety in texture, color, and flavor
Variety of food temperature
Foods in season
WRITING A MENU1.CAPITALIZE all words
except articles, prepositions, and conjunctions.Ex. Chicken a la King,
Chili con Carne2.No abbreviations. (SM,
BT,CM)
3. List food - order of service; group items by courses
4. accompaniment -left or right of the main item or underneath it.
5. two or more items accompany a dish
write on same line - right or left, or line below
6. beverage - last item on the menu after the dessert.
7. Rice is written below the main course rather than as an accompaniment for the main dish.
8. Spacing & arrangement of items- symmetrical
allow space between courses.
Sample Breakfast Menu
Meatloaf Spanish Egg Omelet
Garlic RiceChilled Mango Slices
Hot Chocolate or Coffee
Sample Lunch Menu
Kare-Kare with Sautéed AlamangFried Fish
RiceFresh Fruits
Water
Sample Dinner Menu
Mushroom SoupMushroom SoupBroiled Sirloin SteakBroiled Sirloin Steak
Mashed Potatoes with GravyMashed Potatoes with GravyStrawberry Ice CreamStrawberry Ice Cream
WaterWater
Criteria for EvaluationNutrition Economy Safety and
SanitationAesthetic
AppealFeasibility
a. Does the menu meet the dietary needs of your target consumers?
b. Do the cooking methods conserve or enhance the nutrient content of the meals?
a. Can students really afford these meals on a daily basis?
b. Are the ingredients readily available?
c. Is wastage minimized during the production of meals?
d. Are there provision for leftovers?
a. How is perishability managed?
b. Do the meals require special equipment for holding and storage?
a. Are the meals attractive to the target consumers?
b. Are the dishes appealing in terms of taste, texture, flavor and aroma?
a. How feasible is the proposed menu given the current resources?
10 points 10 points 5 points 5 points 5 points