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Meal Appeal Factors

Meal Appeal Factors. 5 meal appeal factors are…. Texture Shape and Size Temperature Color Flavor. Texture. How a food is PREPARED affects the way it feels when you chew it. Give me some examples.

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Meal Appeal Factors

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  1. Meal Appeal Factors

  2. 5 meal appeal factors are… Texture Shape and Size Temperature Color Flavor

  3. Texture • How 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 +

  4. How can this texture be improved? Before After

  5. Shape and Size ADD 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 show a wagon wheel pattern. A whole ear of corn has a different impact from a scoop of corn kernels.

  6. How can this shape & sizebe improved? Before After

  7. Temperature Food’s temperature affects it’s taste and texture, as well as its safety. vs. Same ingredients right? Cold Cheese = Shredded or Sliced Hot Cheese = Melted and Stringy Cold Ice Cream = solid Warm Ice Cream = liquid Think 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. Color • Select 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.

  10. How can this colorbe improved? Before After

  11. Flavor • Food flavors should harmonize. Foods in the same meal should keep the taste buds interested, not overwhelmed. Appetizer + Meal + Strawberry Desert =Lack of Flavor

  12. How could this flavor be improved? Before After

  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 • Variety • Balance • Nutrition • Flexibility

  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 needs • Makes grocery shopping easier • Is more economical • Helps in making meals interesting; actually consider our factors • Avoid in food waste

  20. Plating Techniques • Using Sauces • Plate Painting • Variety of Shapes • Variety of Temperatures • Complimenting Flavors • Garnishing • Height • Crunch Component

  21. Bon Appétit!

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