t n l e a e m M ge a n a M

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

 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

SANITARY AESTHETICALLY

APPEALING

NUTRITIOUS
ECONOMICAL

decision making

hand-and
MEAL MANAGEMENT

-foot work

requires personal skill

system or process

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

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

ENU M NG NNI PLA

 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.

adequate nutrition more varied & interesting meal

Advantages of Proper Menu Planning Economical

Pleasing and satisfying meals

use of time and energy .

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 temperatur e Foods in

1.CAPITALIZE all

WRITING A MENU

words except articles, prepositions, and conjunctions.

Ex. Chicken a la King, Chili con Carne

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 itemssymmetrical

allow space between courses.

Sample Breakfast Menu

Meatloaf Spanish Egg Omelet Garlic Rice Chilled Mango Slices Hot Chocolate or Coffee

Sample Lunch Menu

Kare-Kare with Sauted Alamang Fried Fish Rice Fresh Fruits Water

Sample Dinner Menu

Mushroom Soup Broiled Sirloin Steak Mashed Potatoes with Gravy Strawberry Ice Cream Water

Criteria for Evaluation Nutrition a. Does the a. menu meet the dietary needs of your target consumers ? b. Do the b. cooking methods conserve or enhance c. the nutrient content of the meals? d. Economy Safety and Sanitation How is a. perishabilit y managed? Do the meals require special b. equipment for holding and storage? Aesthetic Appeal Are the meals attractive to the target consumers ? Are the dishes appealing in terms of taste, texture, flavor and aroma? Feasibility a. How feasible is the proposed menu given the current resources?

Can a. students really afford these b. meals on a daily basis? Are the ingredients readily available? Is wastage minimized during the production of meals? Are there provision for leftovers?