O level Notes : Food Technology Design - Meal Planning And Food Service - Selecting balanced meals

It is of great importance to select balanced meals with appropriate accompaniments, garnishes and decorations. A well balanced meal contains all the required nutrients in their correct quantities and proportions.

Apr 13, 2021 - 06:24
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Suitable accompaniments aid in improving the taste, texture and nutritive value of a meal. A well garnished savoury dish stimulates appetite and enhances the flow of gastric juices, whilst a well decorated sweet dish rounds off appetite.

Terms associated with meals planning

Each word in a question is important and will have a special meaning. Understanding the following definitions may be, helpful in meal planning.

Ameal

Consist of two or three courses. A two-course meal may consist of a starter/appetizer and the main dish and its accompaniments or main dish and the dessert only.

Adish

It refers to either a soup, or a main protein dish or, possibly a pudding where several ingredients are used to make an item distinct from an accompaniment. A dish with accompaniments will make one course of a meal.

Accompaniments

Are items offered separately with a dish. The following are examples of accompaniments which might be served with a variety of dishes: sweet or savoury sauces, starch accompaniments such as samp salad boiled rice, roast potatoes, vegetables and salads, bread rolls and many others.

Aselection

It implies to more than two items. For instance, it is possible to make more than one item from one mixture e.g. 250g of bread dough will make some bread rolls or Swedish tea ring and, pizza.

It is important to consider the following hints and tips when choosing dishes and accompaniments:

  • Design balanced meals which meet the nutritional requirements of the question in terms of type of meal or occasion, persons eating the meal, special diets, ingredients and equipment in question.
  • Write down the dishes you intend to cook in menu order.
  • Design colourful and attractive meals.
  • In your choice demonstrate your ability to use different methods of cooking and serving foods. Avoid repetition of skills and cooking methods. For example, tea scones and rock cakes are both prepared using the rubbing in method and they all use baking as a method of cooking hence such repetition should be avoided in a meal.
  • The dishes chosen must show your skill in handling different types of food and mixtures. For example, vegetables, milk, sauces, flour mixtures and batters.
  • Select dishes that you can make well in the time allowed.Avoid planning too many dishes.
  • Choose dishes that need equal amounts of time and work. Rather than one-time consuming dish and several quick dishes.
  • Enhance the aesthetic appeal of the meal or dishes by providing a variety of colours in the meal. Vegetables and fruits are very useful here. Choose colours that compliment, give life rather than clash.
  • Vary texture in your choice of dishes. For example, soft foods, crisp foods, dressings all add to variety of texture.
  • Ensure that you have both sweet and savoury flavours in your meal.
  • Use foods that are readily available. Make use of foods in season.
  • Vegetables are a very important accompaniment to a meal. You must include at least two vegetables of different colours, to give a variety of mineral elements and vitamins in a meal. If you choose a salad at least three vegetables must be in it.
  • Although credit will be given to home-made dressings bought salad creams and dressings are acceptable.
  • Provide adequate and appropriate quantities to the number of people you are catering for.
  • Take note of dishes that do not need starch accompaniments such as spaghetti Bolognese, Macaroni cheese, Quiche Lorraine.
  • Some dishes do not need sauce accompaniment e.g. savoury plate pie, lemon surprise pudding or lemon meringue pie because they already have a sauce.

 

Accompaniments

Accompaniments are served with dishes to add food value or to improve colour, flavour and texture. They should be chosen well in order to achieve the desired effect. Accompaniments should blend well with the dish it accompanies. Flavours, textures, and colours should not clash. The following ideas are very useful in helping you choose appropriate accompaniments. However these examples should not limit your scope.

 

Dish

 

Accompaniments

Puree soup

Fried or toasted bread croutons.

Thin soup (consommé)

Shredded or diced vegetables. Noodles or macaroni.

Fish boiled or steamed

Anchovy, cheese or parsley sauce, colourful vegetables, eggs, mustard, slice of lemon, boiled or mashed potatoes.

Fish; grilled or fried

Lemon  slices,  parsley  butter,  parsley,  tomato,  tartare  sauce, potato chips.

Roast beef

Thin brown gravy, Yorkshire pudding, horseradish sauce, roast potatoes any green vegetables.

Grilled steak

Parsley butter (maître d’hôtel butter), fried onion, potato chips green salad, watercress, mushrooms, tomatoes.

Boiled salted beef

Tartare  sauce,  pot liquid,  small  dumplings,  mustard,  carrots turnips  onion  boiled  with  meat,  boiled  potatoes,  any  green vegetables.

Roast lamb.

Mint  sauce,  red currant  jelly,  thick  light  brown  gravy,  new potatoes, green peas.

Pork, duck or game roast

Thick gravy, apple sauce, roast potatoes any green vegetables, sage and onion stuffing.

Roast chicken.

Bread  sauce,  bread  rolls,  chipolata  sausage  or rolled  bacon, thyme stuffing, thin light brown gravy, French salads, chips.

Roast stuffed chicken

Roast potatoes, any green vegetables,  thick gravy bacon rolls and bread sauce.

Boiled chicken

Parsley or egg sauce, bacon rolls or grilled sausages.

Turkey roast

Thick,  gravy,  grilled  sausage,  bacon  or ham,  stuffing,  roast potatoes any green vegetables.

Curry

Boiled rice, chutney, coconut, tomato and onion sambals, sliced banana. Sultanas.

Steamed puddings.

Sweet or custard sauce.

Pudding moulds

Mock cream

Boiled vegetable

(for example cauliflower

White coating sauce or melted butter.

 

 

 

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