1. ED TECH 2 Cherry Lyn Timbol BSE-TLE III
MEAL PLANNING
ED TECH 2
Cherry Lyn Timbol
BSE-TLE III

2. Meal Planning
Is the process of deciding on the specific foods and dishes that are to be served at meal time. The list of these foods and dishes is referred to as the menu.

3. Composition of a Good Meal
There are several factors to consider in composing a good meal
Adequacy of food – A good meal should be planned not only to satisfy the food needs of the group to be served but also to ensure that there is a balance in the nutritional content of the foods that make up the meal.
Staying Quality of food – A meal should foods that give a person a feeling of satisfaction that lasts until the next mealtime. Both the form and composition of the food influence its staying quality.

4. 3. Suitable Combinations – The ideal meal- whether made up of one or many courses- is simply one in which the different nutrients are harmoniously represented, and for which food accessories are hardly needed because the dishes themselves are well cooked and each nutrient contributes its own characteristics flavor, texture, form, and color to the making of well-blended whole. 4. Season ability – A good meal should provide food suitable to the season. The effect of weather on enthusiasm, energy, and resistance to disease in generally known. 5. Wise Expenditure – A good meal should consist of affordable foods with high nutritional value.

5. Meal Pattern - Is an outline of the courses that have to be prepared for one meal.
Menu - it is a list of specific foods or dishes that provide for the meal pattern.
Food Budget – is the amount of money set aside for the food needs of the family. The amount of money to be spent for food depends on the size of the income of the family.

6. Menu Planning
There are several advantages to planning a menu for a family meal. These are as follows:
Adequate nutrition is ensured for the family
The use of available resources such as money, food supplies, fuel, and even available tools and equipment is maximized.
Available time and energy for preparing and serving the meal is also used to the maximum. A good menu provides a balance of easy-to-prepare
A more varied and interesting meal is provided for the family.

7. Rules on Proper Menu Planning
Meals must be planned to meet the nutritional requirements of the family (nutritive aspect).
Meals must be planned to meet the food budget or the money available (economic aspects).
Meals must be planned according to amount of time, energy, and facilities available for preparing the meals (managerial aspects).
Meals must be planned so that they will and satisfying to the family (aesthetic aspects). The interplay of temperature, texture, flavor, color and appearance is important in the acceptability of menus.

8. Appetizers
Appetizers are small items of food or drink served to stimulate the dinner’s appetite before a meal.
Appetizers may be served as the opening part of a meal, or they may compose the entire menu at cocktail buffet or a reception.
The different categories of appetizers include cocktails, canapés, hors d’ oeuvres chips and dips, snacks relishes, and chilled juices.
Cocktails are of three kinds: (a) seafood cocktails (b.) fruit cocktails, and (c) cold fruit beverages
Canapés are bite-size, open-faced sandwiches consisting of a base, a topping or spread, and a garmish

9. Vegetable Cookery
Vegetables are edible parts of plants. They maybe roots, tubers, bulbs, stems, leaves, flowers, seeds or pods, used raw or cooked, served generally with an entrée or in salads but not as desserts.

10. Classification of Vegetables
According to parts or plants used a. Leafy vegetables – are often called green vegetables. Ex: kamote tops, kangkong, pechay, saluyot, malunggay, ampalaya leaves etc. b. Seed vegetables – are sometimes called leguminous vegetables. Ex are papaya, mongo, bataw, beans, and peas. c. Stems and shoots – are stalks supporting leaves, flowers or fruits. Ex are kinchay or celery, tangkay ng gabi or taro petioles, ubod or coconut pith, labong or bamboo shoots and the like. d. Roots – are underground parts of plants. Examples are kamote or seet potato, kamoteng kahoy or cassava, gabi or taro, singkamas or young beans and the like e. Tubers – are short thickened, fleshy part of an underground stem. Ex potatoes, ginger and the like.

11. f. Bulbs – are underground buds that send down roots and are made up of a very short stem covered with layers. Examples are chives, garlic, leeks, onions and shallots. g. Fruits – consists of ampalaya or bitter melon, upo or butter gourd, sayote or chayote, pipino or cucumber, okra, patola or sponge gourd, kamatis or tomatoes etc h. Flowers – consists of cauliflower, squash flowers, katuray or sesban flower.

12. According to Chemical Position
Carbohydrate-rich- such as seeds, roots and tubers.
Protein-rich – including seeds as legumes and pulses. Examples are mungo beans and soybeans.
Fat-rich – such as nuts, olives and avocado.
High moisture content – such as kabuti or mushroom, kamatis or tomatoes, kintsay or celery, cauliflower, labanos or radish. Letsugas or lettuce, repolyo or cabbage.

13. Composition and nutritive value of vegetables
Green leafy vegetables and yellow fruits are good sources of vitamin A.
Beans and green leafy vegetables are rich sources of vitamin B- complex
Protein, sugar and starch are most abundant found in vegetables seed and pod, root crops and fruits and flowers
Vegetables are naturally rich sources of vitamins such as vitamin C and B-complex and minerals such as iron and calcium.
Vegetables contain cellulose-fibrous materials that aids in digestion.

14. Essentials of buying and selecting vegetables
Buy vegetables that are in season.
Select vegetables that are free from the surface bruises or blemishes due to decay
Choose leafy vegetables that fresh, young and free from decay.
Pick out dry seeds or legumes that are not powdery and free from holes that will susceptible to weevil.
Get root crops that are firm and free from dark spots and dirt.
Buy quality vegetables that will best suit your particular purpose.
Consider the cost in relation to the edible portion and the amount of waste of each type.
Buy by weight, if possible or by the count if necessary.
Consider quality above all other considerations.

15. GOOD TIPS IN STORING VEGETABLES
Store potatoes, onions, beets, carrots and other root vegetables in cool, dry and well-ventilated areas.
Trim off inedible leaves from salad greens as soon as you reach home. Store unwashed in tightly covered container plastic bag in refrigerator.
Wash vegetables as needed to avoid rotting.
Place out garlic, and onions cut-side down in glass jar and cover tightly in aluminum foil, cover and store in refrigerator.

16. Principles of vegetables Preparation and cookery
Vegetables should be washed carefully under cool, running water especially if they are to be eaten raw.
All vegetables should be thoroughly inspected for blemishes, decayed parts and worms.
Vegetables should be cut to suit the purpose.
When paring, pare thinly as possible to minimize wastage and lost of nutrient since nutrients and are found nearest to the skin.
To preserved the green color of the vegetables, avoid overcooking them. Uncover the pan for the first 2-3 minutes.

17. FISH
fish are aquatic resources that has always been an important item in the Philippine diet and is one of the cheapest sources of protein and thus can take the place of chicken, pork, carabeef. Those obtained from salt water are called marine fish; those from lakes, ponds, river and other inland bodies of water are called inland fish. However, most fish are caught in the open seas.

18. Classification of fish
Fish (vegetables)
a. fat fish or dark (5% fat)
(1) Salt-water
Herring (siliniasi)
Mackerel
b. Medium fat fish (2-5% fat)
Halibut
(2) Fresh-water
Buffalo, perch

19. c. Lean fish or white (under 2% fat)
(1) Salt-water
(2) Fresh-water
2. Shell fish (Invertebrates)
a. Mollusks, salt water oysters, clams
b. Crustaceans
(1) Salt- water
Lobster, crabs, shrimps
Crayfish, Terrafin

20. Nutritive value of fish and shellfish
Fish is the one of the most valuable sources of grade protein.
Most fish varieties are low in fat thus, being moderately low in calories.
Fish liver oils are topically rich sources of vitamin A.
The edible portions of fish are satisfactory sources of magnesium, phosphorus, iron, copper, iodine and calcium.
All shellfish has some carbohydrates in the form of glycogen. It’s sweet taste is due to the glucose formed by enzyme action from glycogen.