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Guidelines when planning meals

Occasion, cost, seasonal availability, time, nutrition

1

Meals of the day

Two light meals one light e.g
Breakfast, lunch, dinner
Breakfast, dinner, tea/supper
Snacks or appetisers

2

Table d'hôte

A set menu with two to five courses limited choice in each course lees expensive

3

Guidelines for writing menu

Write in the centre or the card
Write courses in order but not the name of the course
Be very specific on how it was cooked e.g grilled lamb cutlets
Mention accompaiments
Avoids words such as and or serfed with

4

Cross contamination

Occurs when bacteria from one food cross onto another food and contaminate it