Prepare a Satisfying Meal 6 Principles Satisfy Your Hunger! Prepare a Satisfying Meal 6 Principles

Food Preference In general, vegetables, salads, and soups are least appealing Overall, most enjoy breads, meats, and desserts best! Do you agree with these statements? Why or why not?

Why Are Foods Enjoyable? Many factors affect your food preferences: Flavor Color Texture Shape Size Temperature

Flavor Mixture of taste, aroma, and texture Taste buds (flavor sensors) convey message to brain when eating food The 4 Basic tastes are: Sweet Sour Salty Bitter

Does Aroma Add to the Flavor of Food? Aroma = the smell of food Associated closely with flavor When a food smells pleasing, it will taste even better!

Flavor in Meal Planning Bad Do not repeat similar flavors. For Example: not all spicy food, or tomato on top of tomato sauce Good

Color The colors of a meal should provide a pleasing contrast, but they should not clash. Garnishes can add color to a meal as well as eye appeal.

Example of good/bad colors in meal planning

Presentation Refers to the way food looks when it is brought to the table and presented to a diner. Along with colors, the arrangement of foods on a plate affects their presentation.

Texture Texture is the feel of food in the mouth. Familiar food textures are hard, chewy, soft, crisp, smooth, sticky, dry, gritty, and tough. A meal made up of foods that are all soft or all crisp lacks interest.

Texture in Meal Planning When planning meals, work for a balance between soft and solid foods. Consider chewy versus crunchy, dry versus moist, and smooth versus crisp.

Examples of good/bad textures in meal planning

Shape Avoid having similar shapes of food on the dinner plate. It is more appealing to have a wide variety of shapes.

Examples of good/bad shape in meal planning

Size Avoid serving several foods made up of small pieces. For Example: spears of broccoli would be a better choice than peas to accompany a chicken a rice casserole.

Examples of good/bad size in meal planning

Temperature The temperature of foods can also affect appetite appeal. A cold salad, for examples, provides a pleasing temperature contrast to a hot entrée. Foods served lukewarm do not usually stimulate the senses of taste and sight.

Examples of good/bad temperature in meal planning