Meal Planning

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Meal Planning
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Meal Planning

• Meal
• grouping of food often served or eaten at regular
  times of the day
• Meal Pattern
• list of general groups of foods used to guide for
  a specific menu
• Menu
• group of food planned for a particular meal,
  restaurant etc.

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• Meal Appeal
• combination of appearance, flavour, texture,
  temperature etc.
• Meal Planning
• management of resources (money, food, time) to
  create meals that appeal to and are good for
  those eating them.

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Meal Patterns
Continental Light Medium Heavy Very Heavy Notes
Breakfast juice Rolls Beverages Fruit/juice Egg/cereal Toast Beverage Fruit/juice Egg Bacon Toast Beverage Fruit/juice Cereal/fried potatoes Egg Bacon Toast Beverage Pancakes, waffles or French toast may be the main dish. Sweet rolls may replace toast
Lunch One main dish (salad or sandwich) Beverage Two main dish (salad/soup/sandwich) Beverage Two main dishes Dessert Beverage One main dish Vegetable Salad Bread/rolls Dessert Beverage Often a light meal. In restaurants, must have quick service (min 1 hr)
Dinner Main dish (meat, fish, or poultry) 2 veg. Bread/rolls Beverage Main dish 2 veg. Salad Bread/rolls dessert Beverage Appetizer Main dish 2 veg Salad Bread/rolls Dessert Beverage Appetizer Soup Main dish 2 veg Salad Bread/rolls Dessert Beverage Usually the heaviest meal of the day
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• Why do we want to share meals in families?
• Communication
• Share events, memories
• company

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• Factors to consider
• Schedules
• Likes dislikes
• Allergies
• Stages e.g. childhood vs. teens
• Special diets e.g. vegetarian
• Activity levels
• Religious/dietary laws

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Principles

• 1. Try to have foods from all four food groups in
  each meal

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• 2. Each day you should meet Canadas Food Gide

Teens Males Females
Grains 7 6
Vegetables Fruit 8 7
Milk Alt. 3-4 3-4
Meat Alt. 3 2
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• 3. Meals should be attractive consider
• Colour
• Flavour aroma
• Texture
• Shape size
• temperature

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• 4. Cost
• Try to use foods in season
• E.g.
• What are some early summer foods?
• What about late summer foods?
• Fall?

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• 5. Consider Cooking Ability

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• 6. Consider time available

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• 7. Consider cooking method
• E.g. oven, BBQ

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How to Time a Meal.
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• Decide on times the meal is to be served
• E.g. Breakfast, Brunch, Lunch, Dinner
• Write out the menu
• Appetizers? Main course? Beverages?
• Write out the cooking time for each food

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• Make up a timetable for the meal
• Food/preparation time/cooking time/total time
• E.g. groceries, slicing/cutting, cooking
• Make up a work schedule
• List work in the order in which it is to be done
• Begin with the foods that take the longest
• Set the table first, if possible