2 5 meal appeal factors are… TextureShape and SizeTemperatureColorFlavor
3 TextureHow 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+
5 Shape and SizeADD 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 showa wagon wheel pattern.A whole ear of corn has a differentimpact from a scoop of corn kernels.
6 How can this shape & size be improved? BeforeAfter
7 Same ingredients right? TemperatureFood’s temperature affects it’s taste and texture, as well as its safety.vs.Same ingredients right?Cold Cheese = Shredded or SlicedHot Cheese = Melted and StringyCold Ice Cream = solidWarm Ice Cream = liquidThink 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 ColorSelect 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.
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 VarietyBalanceNutritionFlexibility
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 needsMakes grocery shopping easierIs more economicalHelps in making meals interesting; actually consider our factorsAvoid in food waste
20 Plating Techniques Using Sauces Plate Painting Variety of Shapes Variety of TemperaturesComplimenting FlavorsGarnishingHeightCrunch Component