Transcript Planning Meals at Home

Planning Meals at Home
Chapter 41
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Taste Buds
Detect only 4 basic sensations
 Salty
 Sweet
 Bitter
 Sour
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Distinction of flavors is made from
smelling the food rather than tasting it
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Impaired taste when nose is plugged
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FYI
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Preserving food gives cooks options I
meal planning. One of the oldest
methods is salting. Meat, for example,
was soaked in a strong brine solution or
covered with large pieces of salt. In
England, these salt chunks were called
corn – hence the name corned beef.
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Meal Planning
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Planning meals in advance result in well
balanced, nutritious meals
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Satisfy everyone’s needs and schedule
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Menu = list of foods that will be included
in meal
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Entree` = main dish
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Select side dishes that work well with it
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When Planning…
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How many people will be eating???
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Will everyone be eating at the same time??
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What are the family members’ food
preferences?
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Does anyone have dietary restrictions or the
need for special foods?
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Creating Appeal
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Herbs & spices add taste and color to
foods
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Favorite herbs are rosemary, parsley,
oregano, chives and basil
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Use 3 times as much fresh as dried
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Spices include cinnamon, pepper,
cloves, paprika
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Herbs and spices are combined in
special blends, such as curry or chili
powder
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Garnishes also add color, increasing
visual appeal
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Popular, edible garnishes include
parsley, lemon wedges, orange slices,
radishes, cherry tomatoes, carrot curls,
and pickles
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Nutrition
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Food Guide Pyramid
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6-11 servings bread, cereal, rice and pasta
3-5 servings of vegetables
2-4 servings of fruits
2-4 servings from milk, yogurt, and cheese
2-3 servings from meat, poultry, fish, dry
beans, eggs, and nuts
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Meal Appeal
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Flavor
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Color
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Texture
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Shape & size
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Temperature
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If you are making mashed potatoes,
don’t plan on serving applesauce as well
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Resources
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Time = short on time, fewer preparations
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Preparation skill = beginner cook, plan easy
meals
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Money = plan within family food budget
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Supplies & equipment = have the right
equipment, mixer, muffin pan
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Preparation Options
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Order pizza from restaurant
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Heat up frozen pizza
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use a packaged crust and your own
toppings and sauce
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Make yours from scratch
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Choosing Recipes
Recipes = detailed instructions for
preparing particular foods
 See page 416 figure 41.2
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1= Cookbooks = offer suggestions,
cooking methods and equipment
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cookbooks
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Beautiful color photographs in
cookbooks help “sell” the recipes—and
thus the cook book
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Can be informative with pictures of every
step
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2= newspapers & magazines = clip
recipes and keep in binder
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3 = food packaging = boxes or macaroni,
soup may provide recipes on box
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4 = family & friends = family recipes
passed on from relatives
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Does the recipe sound good??
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If your mouth waters it will be good
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Look at the ingredients
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Will your family like it
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Is the Recipe healthful?
Many nutrients
 Not too many calories
 Low in fat, sugar, and salt
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May modify it for your family
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Is the recipe complete?
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Ingredients = all the individual food items
needed to make a recipe
Ingredients listed first
 Assembly directions listed next
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Read the recipe thoroughly
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Using Management Skills
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Long range meal planning
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Helps you use resources, time, energy,
knowledge, and money
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Set aside a time and place to plan
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Real Case
Matthew is serving turkey patties,
steamed broccoli, and biscuits for dinner.
His options are using either frozen
patties or fresh ground turkey; frozen
broccoli pieces or whole fresh broccoli,
and refrigerated rolls or homemade
biscuits.
 What resources does he need?
 What factors might influence his
decision?
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Imagine you are reading a recipe in a
magazine that sounds very good.
Unfortunately, the page on which the
recipe is continued is missing. You have
only the recipe title and list of
ingredients.
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What would you do??
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Until the last 100 years, meal planning
was limited by local availability.
 People mainly ate foods that could be
raised in their area, supplemented by
native game and plants
 Time of year was also a factor
 Fruits & veggies were eaten in seasonunless like squash/potatoes that kept
well
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