Imagine your favorite meal…

What is it?
Who made it?
Describe your favorite meal.
 Preparation of market meals
is different from preparing
home family meals.
Marketable meals are meals
meant be sold. Cooking
marketable meals means
cooking for a fee, since the
goal is customer satisfaction,
one has to market delicious,
appetizing and nutritious
meals.
WHAT IS A MEAL?
A meal is taking
food at one time,
for example,
breakfast, lunch,
supper, and
brunch.
WHAT IS A MENU?
 A menu is a list
of prepared
dishes available
to the family or
customers.
STEPS IN MEAL
PREPARATION
1. Decide on what
kind of menu or
recipes for the
occasion.
2. Take note of the
kind of ingredients
and study the
procedures of the
chosen recipe.
3. Make a list of
the ingredients
and equipment
needed.
4. Make a
market list.
5. Make a
work schedule
for the
preparation.
6. Prepare
the meal.
7. Serve the
meal.
8. Evaluate
prepared meals in
terms of
appearance, taste,
and time of
preparation.
BASIC CONSIDERATIONS
IN MENU PLANNING
1. A variety of
dishes- should be
well combined;
they have different
flavors.
2. Adequate knowledge
about the different
types of menu
Table d’hote
A la carte
Function menu
3. Nutritional
requirements, food
habits, age gender,
and customs of
customers.
4. Number of
people to serve.
5. Capabilities and
skills of the
employees- skills
and availability of
personnel and
staff.
6. Budget
7. Balance of the
basic ingredients,
presentation and
color should be
varied.
1. Meal Planning
Principles:
1. Budget
2. Nutrition
3. Time
4. Meal Appeal
2. Budget
Every family has a food budget. Most families
have to work hard to stay within their allotted
food budget.

When trying to stretch food dollars, you could

consider sale items, coupons, store-brand
products, buying items in bulk, and utilizing
leftovers when planning meals.
3. NUTRITION
Your health and well being is dependent
on eating nutritious food.
TRY TO INCORPORATE EACH PART OF
MYPLATE INTO ALL YOUR MEALS!
Focus on fresh fruits and vegetables,
whole grains, and lean proteins.
4. TIME
HAVING LITTLE TIME DOES NOT MEAN
YOUR MEALS NEED TO BE “FAST FOOD”.
PLAN AHEAD OR USE CONVENIENCE
FOODS.
PRECUT FRUIT/VEGETABLES
SALAD MIXES
MICROWAVES, CROCKPOTS,
DISHWASHERS AND FOOD PROCESSORS
CAN BE TIME SAVING TOOLS!
4. Time
MAKE MEALS AHEAD OF TIME
CROCKPOT
FREEZER
FAST COOKING METHODS
MICROWAVE
BROILING
ONE DISH MEALS
CASSEROLES
 5. Which pancake is more appealing to you?
Explain why.

B
A

VS.
 6. If you had to select one of these items, which one would you
prefer? Why?

A VS. B
8. MEAL APPEAL
CHARACTERISTICS
COLOR
SHAPE
FLAVOR
TEXTURE
TEMPERATURE
Meal Appeal Characteristics
• Color- Combine different colors to
make a meal interesting and vary the
nutrients within the meal!

• Shape- Contrasting shapes within a

meal make it fun and appealing.

• Flavor- Experiment with different

flavors in a meal to stimulate the taste
buds.
Meal Appeal Characteristics
• Texture- All meals should include
a variety of textures. The texture can
vary from soft, crunchy, smooth or
chewy.

• Temperature- Serving food at

various temperatures is another way to
add appeal to a meal. A cool side salad
with a warm meal is one way to vary the
temperature.
Answer questions # 9-13 based on the
Meal Appeal Characteristics.

9. What is wrong with this

meal?
10. What is wrong with this meal?
11. What is wrong with this meal?
12.What is wrong with this meal?
13. What did you learn?

Two Sentence
Summary:
Summarize what you
learned about the meal
planning principles in two
sentences.