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Basic Meal Planning

Basic Meal Planning. Section 11-1. Journal. Describe 2 of your favorite meals What flavors do each of these meals have? What textures? What colors? What shapes? What sizes? . Factors to Consider. Nutrition How the meal fits into the day’s eating pattern

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Basic Meal Planning

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  1. Basic Meal Planning Section 11-1

  2. Journal • Describe 2 of your favorite meals • What flavors do each of these meals have? • What textures? • What colors? • What shapes? • What sizes?

  3. Factors to Consider • Nutrition • How the meal fits into the day’s eating pattern • Is it the main meal or just a light meal? • The people who will be eating the meal • Individual nutrition needs • Likes and dislikes • Resources

  4. Resources For Meals • Time and Energy • Food choices and availablity • Money • Preparation Skills • Equipment • Using resources wisely often means making tradeoffs

  5. Meal Appeal • Usually you begin with choosing a main course • Consider: • Color- provide an array of colors • Shape and size- vary • Flavor and aroma- avoid using foods with similar flavors or aromas in one meal • Texture- the way food feels when you chew it; vary texture • Temperature- think about the outside temperature; serve hot food on a separate plate than cold food

  6. Your Turn • Create a main meal for the family in your scenario. • Follow all the basic factors: • Balanced Nutrition • Color • Shape and Size • Texture • Temperature • Flavor and Aroma

  7. Drew’s Plan • To make a surprise Sunday brunch to celebrate his parent’s wedding anniversary • In a magazine he found a delicious sounding recipe for french toast with a cherry topping • When his parents entered the kitchen however they found Drew fuming over burned food, an empty coffee pot, and still frozen orange juice

  8. What Went Wrong? • No work plan and schedule • After deciding on a menu, list the basic steps in preparing each item then estimate the prep and cooking time for each step; then decide the best way to combine the steps into one plan for the meal

  9. A Meal Work Plan • Start with the food that takes the longest • Consider whether foods or tasks can be safely prepared early to cut down on last minute tasks • After deciding on the work plan decide on the total time needed • Make changes as necessary

  10. A Meal Schedule • Use the work plan to make a schedule for the meal • After deciding what time you want to serve the meal, count backward to determine when you need to start

  11. Your Turn • Using your menu you created, create a work plan • Assume your group will be preparing the meal • Use the handout

  12. Weekly Meal Planning • Cuts down anxiety and time spent on deciding what to serve each day • Decreases unneeded trips to store • Promotes greater variety in meals • Helps you get the most food for your dollar • Makes food preparation more organized and efficient

  13. Tips for Weekly Meal Planning • Aim for balanced nutrition • Set aside a regular time and place for meal planning • Ask family members about their plans for the week • Check the refrigerator, freezer, and kitchen cabinets to see what you have on hand • Check newspaper ads • Plan nutritious snacks as well as meals

  14. Review • Answer questions on p. 320 1-4

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