1. Time Management/Meal Planning Notes

2. Time Management Organize the kitchen.
Shop smart (list according to location, shop alone, etc.)
Use convenience foods as needed- but not all the time- this may increase expense or lower quality.
Assemble all ingredients and equipment before beginning.

3. 5. Work on several items at the same time (takes practice).
Prepare larger quantities of food at one time and freeze some for later.
Clean up as you go.

4. A good meal will follow the following plan:
1. Follow the dietary guidelines for nutritionally balanced meals: low sugar, low fat, sodium, include whole grains, dairy, fruit, and veggis.
2. Fresh, seasonal food within a budget
3. Proper portion sizes for number and age of people eating the meal.
4. Incorporate aesthetic guidelines (make it pretty!)

5. Incorporate Aesthetic Guidelines
COLOR:
Look at the following meal (fish, mashed potatoes, cauliflower, white bread, vanilla ice cream). Is this appealing? Many colors of food are available. Color combinations can be appealing or make you lose your appetite.
Garnish for color- paprika, lemon wedge, parsley

6. B. Texture
Look at the following meal: soup, milk, pudding. Avoid serving 2 or more chopped, creamed, or mashed dishes together.
Seen with the eyes and felt with the tongue. A variety adds interest.
Hard, chewy, crunchy, soft, solid, crisp, smooth, sticky, dry, moist, gritty, tough
Use combinations: Crisp cookie & soft pudding- toasted almonds & green beans

7. C. Flavor
Use a variety of flavors – sweet, sour, bitter, salty, etc. . .

8. D. Temperature
Visualize the following meal (salad, fruit, ice cream). Is this appealing?
Meals are more interesting if some hot and some cold foods are served.
Temp. outside should be considered.
Cold Salad w/ hot roast beef- Icy cold sherbet w/ spicy chili
Hot foods should be hot, cold foods cold

9. E. Size F. Shape Choose foods with various shapes and sizes.
Size as well as shape of food affects how appetizing food looks.
Avoid serving several foods made of small pieces.
Visualize the following meal (meatballs, peas, olives), Appealing? Use variety.

10. WHAT IS WRONG?
Go through the menu on your notes page, and decide what is wrong with it- why is it not the best?
After you decide what is “wrong” with it, change it so that it’s better

11. What is wrong? Breakfast - All the same color
Lunch - Add a serving from the dairy group
Dinner – High in fat add a veg. and fruit, trade fries for a salad

12. A Meal With Appeal !!
Now you will plan a meal with your lab. You have a budget of $8 for breakfast, $12 for lunch, and $15 for dinner- PER MEAL, not person.
Using the laminated sheets, plan a meal that is pretty, fits in the budget and has different nutritional content (use the myplate picture to make sure you get every category)
Each lab will present their meal to the class, then you will all vote on which meal will be made in class.
Remember you only have about 60 minutes to make something, so pick something you can make quickly.