1. Meal Appeal Factors

2. 5 meal appeal factors are…
Texture
Shape and Size
Temperature
Color
Flavor

3. Texture
How a food is PREPARED affects the way it feels when you chew it. Give me some examples.
To add crunch, serve carrots raw rather than cooked. Toast Italian bread slices to serve with a creamy tomato soup +

4. How can this texture be improved?
Before
After

5. Shape and Size
ADD variety, keep same serving amount, and create different effects from a single food.
A carrot can be cut into sticks,
Diced, or circles.
Tomatoes sliced vertically form wedges.
Tomatoes sliced horizontally show
a wagon wheel pattern.
A whole ear of corn has a different
impact from a scoop of corn kernels.

6. How can this shape & size be improved?
Before
After

7. Same ingredients right?
Temperature
Food’s temperature affects it’s taste and texture, as well as its safety.
vs.
Same ingredients right?
Cold Cheese = Shredded or Sliced
Hot Cheese = Melted and Stringy
Cold Ice Cream = solid
Warm Ice Cream = liquid
Think of one example in your group

8. Also remember that the outside temperature affects what food people enjoy. Ice cream stores, after all, are busier in July than in January +
= delicious +
= yummy

9. Color
Select food in a variety of colors. Colorful fruits and vegetables brighten a meal. If the foods you are serving aren’t naturally colorful, find ways to brighten them.

10. How can this color be improved?
Before
After

11. Flavor
Food flavors should harmonize. Foods in the same meal should keep the taste buds interested, not overwhelmed.
Appetizer Meal Strawberry Desert = Lack of Flavor

12. How could this flavor be improved?
Before
After

13. What meal appeal factor does this plate lack in?
Texture

14. What meal appeal factor do these plates lack in?
Shape and Size

15. What meal appeal factor does this plate lack in?
Color

16. What meal appeal factor does this meal lack in?
Flavor

17. Menu Planning Principles
Variety
Balance
Nutrition
Flexibility

18. Meal Planning Steps 1. Choose the main dish. Select the staple food.
Ex. Potatoes , rice, noodles, or stuffing.
3. Select one or two vegetables or sides.
4. Choose a salad and a bread.
5. Select the dessert and appetizer.

19. Weekly Meal Planning Planning for the week:
Allows you to make sure you are meeting your nutrition needs
Makes grocery shopping easier
Is more economical
Helps in making meals interesting; actually consider our factors
Avoid in food waste

20. Plating Techniques Using Sauces Plate Painting Variety of Shapes
Variety of Temperatures
Complimenting Flavors
Garnishing
Height
Crunch Component

21. Bon Appétit!