GOALS OF MEAL

MANAGEMENT
HMPE 1
CULINARY NUTRITION
W/ FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
1ST SEMESTER, S.Y. 2019-2020
 Goals of Meal Management
• To provide food that will ensure the physical
and mental growth of the person, his social
development and well-being, with
reasonable expenditures of available
resources. (Soriano)
 Categories of Goals

1. Good Nutrition
2. Meals that match a budget
3. Controlled use of time
4. Pleasurable eating
 Planning Meals
Includes not only listing the foods to serve at anyone meal,
known as the menu, but also these activities as well:

1. Planning the food budget

2. Planning for food purchase, choosing
the markets, buying and storing
supplies
3. Planning for preparation and serving of
meals
 Factors to Consider in
Planning Meals
1. Nutritional adequacy
2. Food budget
3. Difference in food habits
4. Time and skill of the meal manager
5. Sustainability, availability, and quality of
food to be served
6. Aesthetic and psychological aspects of food
7. Equipment available for food preparation
 Principles in Planning Meals
1. Plan several days’ meals at one time,
utilizing simple menus that are easy to
prepare and serve.
2. Include more of one-dish meals like
sinigang, kaldereta, afritada, tinola, and the
like.
3. Plans meals that have interesting variety in
color, texture, and flavor.
 Principles in Planning Meals
4. Plan to serve foods that are not only in
season but also enjoyed by the diner.
5. Plan dishes that do not entail too much
preparation at one time. If possible,
preparation can be started the day before
the dish is served.
6. Consider palatable foods that are rich in
essential nutrients. Consult the different
food guides.
 Principles in Planning Meals
6. Make out a market list to avoid extra trips
to the food stores.
7. Utilize leftovers and “convenience” foods
when necessary.
Menu Planning
 Menu Planning
 A menu is a list of specific foods or dishes
that fit the meal pattern selected.
 Meal pattern is something like an outline
which lists the parts of the meal called
courses. It suggests the kind of food that
make up each course.
 Meal Pattern for a Day’s Meal
Fruit
BREAKFAST Main dish or Protein dish
Bread or Cereal
Beverage
Main dish or Protein
LUNCH Vegetable dish
Cereal
Dessert
Appetizer
DINNER Main dish or Protein dish
Cereal
Dessert
Beverage
 Meal Pattern Sample Menu
BREAKFAST
Fruit Pineapple slices
Main dish or Protein dish Scrambled eggs with ham bits
Bread or Cereal Pan de sal or loaf bread
Beverage Coffee/ milk/ hot chocolate

LUNCH
Main dish or Protein Grilled pork chops
Vegetable dish Mongo guisado
Cereal Plain rice
Dessert Brownies
Beverage Mango juice

DINNER
Appetizer Spicy chicken wings
Main dish or Protein dish Beef roast
Cereal Caesars' salad
Dessert Mashed potato
Beverage Red wine/ coffee/ tea
 Meal Pattern Sample Menu
BREAKFAST
Fruit
Main dish or Protein dish
Bread or Cereal
Beverage

LUNCH
Main dish or Protein
Vegetable dish
Cereal
Dessert
Beverage

DINNER
Appetizer (optional)
Main dish or Protein dish
Cereal
Dessert
Beverage
Meal Pattern
- An outline of the menu item categories

Sample menu
- The extent of selection of dishes within
each category of the meal pattern

Course
- A part of meal served at one time
 When menus are selected, one must also
think of the recipes for preparing these
foods.
 Recipes plan an important part in meal
planning. They give the list of ingredients
needed and the procedure in preparing a
particular dish.
 When planning menus, keep in mind the
principles of menu planning.
 It is advisable to plan menus in advance
to save time, energy, and money, and to
assure nutritious, flavorful and attractive
meals.
 Menus are not only planned but written
since attention to the form or mechanics
of menu-writing is desirable.
 Menu-writing
 Capitalize all words except articles and
prepositions.

Pork Chop in Pineapple Sauce

Pork Chop In Pineapple Sauce
Pork chop in pineapple sauce
 Menu-writing
 The items that compose meals should be
grouped by course, beginning with the
first. List the foods in the order in which
they are to be served.
 Menu-writing
 When an item on the menu has a special
accompaniment, you may either lace the
main item to the left and the
accompanying item to the right, or you
may center the main item and write the
accompanying item underneath.
 Menu-writing
 When an item on the menu has a special
accompaniment, you may either lace the main item to
the left and the accompanying item to the right, or
you may center the main item and write the
accompanying item underneath.

accompaniment
Pork Chop in Pineapple Sauce
Pork Chop
in Pineapple Sauce
 Menu-writing
 When an item on the menu has a special
accompaniment, you may either lace the main
item to the left and the accompanying item to
the right, or you may center the main item and
write the accompanying item underneath.

Braised Pork Chop with Apple Sauce

or

Braised Pork Chop

with Apple Sauce
 Menu-writing
 The beverages appear as the last time of
the courses with which it is served. List
the beverages last regardless of whether
they are to be served with the main
course or with the dessert.
 Menu-writing
 The beverages appear as the last time of the courses
with which it is served. List the beverages last
regardless of whether they are to be served with the
main course or with the dessert.

Pineapple Slices
Scrambled Eggs
Pan de Sal
Coffee
 Menu-writing
 Such items as butter, cream, sugar or
salad dressing are not written on menus
unless they are different or particularly
interesting.

Vegetable Lumpia with Peanut Sauce

French Fries with Ketchup
 Menu-writing
 The arrangement of the items on the
menu is symmetrical. Allow extra spacing
between courses.

Pineapple Slices
Scrambled Eggs
Pan de Sal
Coffee
 Some Universal Tips for
Menu Planning
 Do the foods offer contrast in color?
 Dishes which are pale, or all dark, or of the same color
must be avoided.
 Some Universal Tips for
Menu Planning
 Is there variety in texture?
 Some of the food should be soft, smooth, or liquid while
others should be firm or crunchy.
 Some Universal Tips for
Menu Planning
 Is there variety in the main ingredients?
 Repetition of a certain kind of meat or vegetable must
be avoided. Likewise, using all dried, canned, heavy, or
long-cooked foods should not be done. Some fresh,
crisp, bland or briefly cooked must be included.