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Time Management/Meal Planning Notes

Time Management/Meal Planning Notes. Time Management. Organize the kitchen. Assemble all ingredients and equipment before beginning. Work on several items at the same time (takes practice). Clean up as you go. 5. Implement time-saving shopping strategies (list according to location).

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Time Management/Meal Planning Notes

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  1. Time Management/Meal Planning Notes

  2. Time Management • Organize the kitchen. • Assemble all ingredients and equipment before beginning. • Work on several items at the same time (takes practice). • Clean up as you go.

  3. 5. Implement time-saving shopping strategies (list according to location). 6. Prepare larger quantities of food at one time and freeze some for later.

  4. 7. Evaluate the use of convenience foods to save time; this may increase expense or lower quality. 8. At times the time saved is more important than the additional expense.

  5. What is wrong? • Breakfast - All the same color • Lunch - Add a serving from the dairy group • Dinner – High in fat add a veg. and fruit, trade fries for a salad

  6. A good meal will follow the following plan: 1. Follow the dietary guidelines: low sugar, fat, sodium— include whole grains, fruit,. veg. 2. Follow MyPlate. 3. Maintain nutritional balance. 4. Incorporate aesthetic guidelines

  7. Incorporate Aesthetic Guidelines • Color: Look at the following meal (fish, mashed potatoes, cauliflower, white bread, vanilla ice cream). Is this appealing? Many colors of food are available. Color combinations can be appealing or make you lose your appetite. • Garnish for color- paprika, lemon wedge, parsley

  8. Texture • Look at the following meal: soup, milk, pudding. Avoid serving 2 or more chopped, creamed, or mashed dishes together. • Seen with the eyes and felt with the tongue. A variety adds interest. • Hard, chewy, crunchy, soft, solid, crisp, smooth, sticky, dry, moist, gritty, tough • Use combinations: Crisp cookie & soft pudding- toasted almonds & green beans

  9. Flavor • Use a variety of flavors – sweet, sour, bitter, salty, etc. . .

  10. Temperature • Visualize the following meal (salad, fruit, ice cream). Is this appealing? • Meals are more interesting if some hot and some cold foods are served. • Temp. outside should be considered. • Cold Salad w/ hot roast beef- Icy cold sherbet w/ spicy chili • Hot foods should be hot, cold foods cold

  11. Size and Shape • Size as well as shape of food affects how appetizing food looks. • Avoid serving several foods made of small pieces. • Choose foods with various shapes and sizes. • Visualize the following meal (meatballs, peas, olives), Appealing? Use variety.

  12. A Meal With Appeal !!

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