PARTFUNCTION BRAINSTORM: THE PARTS OF A MEAL AND WHAT THEIR FUNCTIONS ARE

Appetizer  To stimulate the appetite – get your taste buds going  E.g. breads, soups, salads, Hors d'œuvres PARTFUNCTION

Entrée/Main Course  Bulk of the meal  Typically includes a lot of protein & nutrients (beef/ pork/ poultry/ fish/ eggs/ meat alternatives)  May include a pasta dish  Includes carbs, proteins, vitamins, fats, minerals  Provides most calories PARTFUNCTION

Side Dish  Vegetables, pasta, rice  Adds other nutrients and calories not found in the Entrée  Adds colour  Adds bulk  Incorporates meal appeal PARTFUNCTION

Dessert  Provides fruit/ milk products/ grain products  Typically adds "something sweet"  Considers meal appeal PARTFUNCTION

Beverages  Something to drink  Can complement the meal or dessert  To help with digestion  To help wash the food down PARTFUNCTION

When preparing a meal you need to ensure that all components of the meal will be ready when it's time to serve.  i.e. The appetizer first and all the components of the main course ready at the same time.  i.e. The hot stuff will be hot and the cold stuff will be chilled.

In order to organize the activities involved in preparing a meal, divide the foods of a menu into four preparation time zones.

 Those foods that do not harden, dry out, or toughen for a period of time.  These foods can be prepared earlier in the day or the day before.  Examples include; soup, breads, desserts, iced beverages. 1. FOODS PREPARED IN ADVANCE

 Prepare these foods at the beginning of the meal preparation period.  This includes foods that need an hour or more to cook.  Examples include: casseroles, oven and pot-roasts, stews, braised meats, some vegetables (e.g. potatoes, turnip). 2. FOODS THAT REQUIRE THE LONGEST COOKING TIME

 Prepare these foods closer to the serving time.  This includes foods that take less than an hour to cook.  These foods have the best flavour and texture when served immediately.  Cooking time must be carefully arranged so that the rest of the meal is ready to be served when these foods are done.  Examples include: fried, broiled, pan-fried foods, vegetables, eggs, cheeses, coffee, tea, and cocoa. 3. FOODS THAT REQUIRE SHORT COOKING TIME

 These must be timed so that they are prepared just before the meal is served.  Examples include: gravies, mashing potatoes, toasting bread, browning breads, making tea, pouring milk, arranging and garnishing foods for serving. 4. LAST MINUTE PREPARATIONS

Dividing the preparation of a meal into four zones enables one to:  Consider the length of cooking time required.  Group the foods into logical order of preparation.  Consider the time required for preparing the food and not just the cooking of the food.  Save personal time and energy.