1. 1 Planning Meals at Home Chapter 41

2. 2 Taste Buds Detect only 4 basic sensations Salty Sweet Bitter Sour

3. 3 Distinction of flavors is made from smelling the food rather than tasting it Impaired taste when nose is plugged

4. 4 FYI Preserving food gives cooks options I meal planning. One of the oldest methods is salting. Meat, for example, was soaked in a strong brine solution or covered with large pieces of salt. In England, these salt chunks were called corn – hence the name corned beef.

5. 5 Meal Planning Planning meals in advance result in well balanced, nutritious meals Satisfy everyone’s needs and schedule

6. 6 Menu = list of foods that will be included in meal Entree` = main dish Select side dishes that work well with it

7. 7 When Planning… How many people will be eating??? Will everyone be eating at the same time?? What are the family members’ food preferences? Does anyone have dietary restrictions or the need for special foods?

8. 8 Creating Appeal Herbs & spices add taste and color to foods Favorite herbs are rosemary, parsley, oregano, chives and basil Use 3 times as much fresh as dried

9. 9 Spices include cinnamon, pepper, cloves, paprika Herbs and spices are combined in special blends, such as curry or chili powder

10. 10 Garnishes also add color, increasing visual appeal Popular, edible garnishes include parsley, lemon wedges, orange slices, radishes, cherry tomatoes, carrot curls, and pickles

11. 11 Nutrition Food Guide Pyramid 6-11 servings bread, cereal, rice and pasta 3-5 servings of vegetables 2-4 servings of fruits 2-4 servings from milk, yogurt, and cheese 2-3 servings from meat, poultry, fish, dry beans, eggs, and nuts

12. 12 Meal Appeal Flavor Color Texture Shape & size Temperature

13. 13 If you are making mashed potatoes, don’t plan on serving applesauce as well

14. 14 Resources Time = short on time, fewer preparations Preparation skill = beginner cook, plan easy meals Money = plan within family food budget Supplies & equipment = have the right equipment, mixer, muffin pan

15. 15 Preparation Options Order pizza from restaurant Heat up frozen pizza use a packaged crust and your own toppings and sauce Make yours from scratch

16. 16 Choosing Recipes Recipes = detailed instructions for preparing particular foods See page 416 figure 41.2 1= Cookbooks = offer suggestions, cooking methods and equipment

17. 17 cookbooks Beautiful color photographs in cookbooks help “sell” the recipes—and thus the cook book Can be informative with pictures of every step

18. 18 2= newspapers & magazines = clip recipes and keep in binder 3 = food packaging = boxes or macaroni, soup may provide recipes on box 4 = family & friends = family recipes passed on from relatives

19. 19 Does the recipe sound good?? If your mouth waters it will be good Look at the ingredients Will your family like it

20. 20 Is the Recipe healthful? Many nutrients Not too many calories Low in fat, sugar, and salt May modify it for your family

21. 21 Is the recipe complete? Ingredients = all the individual food items needed to make a recipe Ingredients listed first Assembly directions listed next Read the recipe thoroughly

22. 22 Using Management Skills Long range meal planning Helps you use resources, time, energy, knowledge, and money Set aside a time and place to plan

23. 23 Real Case Matthew is serving turkey patties, steamed broccoli, and biscuits for dinner. His options are using either frozen patties or fresh ground turkey; frozen broccoli pieces or whole fresh broccoli, and refrigerated rolls or homemade biscuits. What resources does he need? What factors might influence his decision?

24. 24 Imagine you are reading a recipe in a magazine that sounds very good. Unfortunately, the page on which the recipe is continued is missing. You have only the recipe title and list of ingredients. What would you do??

25. 25 Until the last 100 years, meal planning was limited by local availability. People mainly ate foods that could be raised in their area, supplemented by native game and plants Time of year was also a factor Fruits & veggies were eaten in season- unless like squash/potatoes that kept well