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Home Ec > Chapter 13: Meal Planning > Flashcards

Chapter 13: Meal Planning Flashcards

1
Q

List the 5 benefits of meal planning:

A
  1. Health
  2. Money
  3. Variety
  4. Waste
  5. Time
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2
Q

Expand on the term health in regards to the benefits of meal planning:

A

Health: individuals and family members are more likely to eat healthy, nutritionally balanced meals

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3
Q

Expand on the term money in regards to the benefits of meal planning:

A

Money: impulse buying, and over-buying are reduced because a shopping list is written in advance. Money can be saved, as there is less of a temptation to dine in or buy takeout, which can be expensive.

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4
Q

Expand on the term variety in regards to the benefits of meal planning:

A

Variety: When meals are well- planned , a greater variety of food can be included in the diet each week

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5
Q

Expand on the term waste in regards to the benefits of meal planning:

A

Waste: When meals are carefully planned there is less food waste, because ingredients are used before, they go off. Leftovers are more likely to be used up. Give an example

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6
Q

Expand on the term time in regards to the benefits of meal planning:

A

Time: individuals and families have to shop less often, because it is less likely that items will be forgotten

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7
Q

Explain why the food pyramid and healthy eating guidelines are a factor to consider when meal planning :

A

They should be considered to ensure that you are serving nutritionally balanced meals and are avoiding foods that can be damaging to health

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8
Q

Explain why the dietary requirements are a factor to consider when meal planning :

A

Consider the dietary and nutritional needs of all individuals when meal planning ( give example ). Individuals with special dietary requirements may need specific foods or for recipes to be modified to suit their needs ( give example)

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9
Q

Explain why the occasion is a factor to consider when meal planning :

A

If planning a meal for a particular occasion, consider wether any specific type of food is required, give example

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10
Q

List the 4 factors that come over the heading resources when considering factors for meal planning:

A
  1. Time
  2. Cost
  3. Skills
  4. Equipment
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11
Q

Explain “time” that comes under the heading “resources” when considering factors for planning a meal :

A

Consider the amount of time available to prepare, cook and serve the meal. Easy-to-prepare meals may be more suitable during the school week. Dishes that take longer may be suitable for the weekend.

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12
Q

Explain “cost” that comes under the heading “resources” when considering factors for planning a meal :

A

The amount of money available to spend on the food is a very important consideration. Shop around for good value, use special offers and purchase food that is economical yet nutritious. Give examples

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13
Q

Explain “skills” that comes under the heading “resources” when considering factors for planning a meal :

A

Someone with limited cooking skills will have to plan simpler meals than a person with more advanced skills.

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14
Q

Explain “equipment ” that comes under the heading “resources” when considering factors for planning a meal :

A

Certain meals require certain equipment, give an example

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15
Q

Explain why the availability of foods is a factor to consider when meal planning :

A

When meal planning, choosing fruit and vegetables that are in season, as they will be widely available , cheaper and tastier. Give an example
Sometimes, recipes include ingredients that are very difficult to find particularly if people live in rural areas

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16
Q

Explain why the people is a factor to consider when meal planning :

A

Consider the number of people being fed ( give an example).
Personal likes and dislikes need to be considered, children should be encouraged to try new foods so that they do not develop poor eating habits.
Religion and culture also need to be considered

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17
Q

List 3/6 other factors to consider when meal planning:

A
  • make a shopping list, stick to the list, remember to bring shopping bags.
  • shop only once a week, this reduces the risk of impulse buying
  • try the get the best value for money, check SM websites for special offers, buy non- perishable goods in bulk.
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18
Q

List the other factors to consider when meal planning:

A
  • check use- by- dates to make sure goods are fresh.
  • consider your choice in terms of food sustainability such as
    • food miles
    • organic products
    • packaging
    • ethical issues
  • follow storage guidelines and store food as soon as possible after purchase
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19
Q

How many meals is recommended that we eat in the day?

A

3 + snacks

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20
Q

What do the 2 different plans for your daily meals look like?

A

Breakfast, Lunch & Dinner ( main meal )
Breakfast, Lunch ( main meal ) & Tea

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21
Q

What are snacks?

A

Snacks are small food items eaten between meals

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22
Q

What is a do & don’t in choosing snacks?

A

Do: choose healthy snacks
Don’t : buy snacks that are high in fat, salt and sugar.

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23
Q

Main meals usually consist of how many courses?

A

2 or 3

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24
Q

List the 3 courses generally found in a main meals:

A
  • Appetiser
  • Main
  • Dessert
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25
Q

What is an appetiser designed to do?

A

It is designed to stimulate the appetite, so it should be tasty but not to filling

26
Q

Give an example of an appetiser:

A

Tomato & basil soup

27
Q

What is central to main meals?

A

A meat, fish or vegetarian dish

28
Q

What is usually accompanied with the central part of a main meal?

A

A starch rich food
A vegetable / salad
A sauce or gravy

29
Q

What is a dessert?

A

It is a sweet treat and can be served hot or cold

30
Q

What is the savoury option for a dessert?

A

Cheeseboard

31
Q

What is generally served after all the courses are done?

A

Tea & coffee

32
Q

What are the 2 different types of restaurant menus ?

A

Table d’hôte
À la carte

33
Q

What is a table d’hôte menu like?

A

This is a set price menu. Between 2-5 courses are usually on offer, with a limited selection of dishes to choose from for each course

34
Q

What is an a la carte menu like?

A

Each item is priced separately it is usually more expensive than a table d’hôte menu. The menu may be several pages long, offering lots of choice

35
Q

Give 5/9 guidelines for writing a menu

A
  • Present the menu in a neat box, centred , leave a line of space or place a motif between courses
  • Give the menu a title
  • decide on the number of courses, list them in order
  • decide how long the menu is for ( full day or one meal)
36
Q

List the last 4 guidelines for writing a menu:

A
  • decide on suitable dishes, taking into account nutrition, special diets and cost
  • include the 4 mfg to ensure the menu is nutritionally balanced
  • write the main dish first then the accompaniments
  • Describe the dishes in some detail- give the cut of the meat and the cooking method
37
Q

Time plans and work plans include what?

A

They list all the tasks involved in preparing, cooking and serving a meal.

38
Q

What do time plans include that work plans do not?

A

Particular times

39
Q

What do you need to do in order to make a time/work plan?

A

You need to figure out how long it will take to make the various dishes on your menu

40
Q

What should you begin with when making a time/work plan?

A

The dish that takes the longest

41
Q

What do we do before we taste food?

A

We see it

42
Q

What is very important when serving food?

A

The presentation

43
Q

What should you wipe from your plate when serving?

A

Spills

44
Q

What are garnishes?

A

Items placed on or beside savoury food

45
Q

Give 3 examples of what to garnish soup with:

A
  • parsley
  • Swirl of cream
  • croutons
46
Q

What should you garnish meat with?

A

Beef: horseradish sauce
Lamb: mint sprigs, mint sauce
Pork: Apple sauce

47
Q

What should you garnish poultry with?

A

Turkey: cranberries (sauce)
Duck: orange twist, orange sauce

48
Q

What should you garnish fish with?

A

Lemon wedges or twists
Tartare sauce
Tomato roses

49
Q

Give 2 examples of a cream decoration for sweet dishes:

A

Piped cream
Buttercream

50
Q

Give 2 examples of a pastry decoration for sweet dishes:

A

Leaves
Holly leaves

51
Q

Give 3 examples of a fruit decoration for sweet dishes:

A

Strawberry fans
Cherries
Fruit coulis

52
Q

Give 3 examples of a sugar-based decoration for sweet dishes:

A

Angelica
Grated chocolate
Sprinkles

53
Q

Give 3 examples of a icing decoration for sweet dishes:

A

Feathered icing
Royal icing
Dusting with icing sugar

54
Q

What are useful for meal planning that are only recently available?

A

Meal planning apps

55
Q

What are supermarkets online websites useful for? Even when you’re not buying?

A

They are useful for researching products. Finding out special offers and pricing goods

56
Q

What do meal planning apps help people plan?

A

Nutritionally balanced meals, compile shopping lists & offer a wide range of recipes

57
Q

Give 2 examples of meal planning apps

A

Yummly and Mealtimes

58
Q

What do apps help people with dietary restrictions do? Give 1 example?

A

They help them to find out if they can eat them, Glucose Buddy

59
Q

There are apps that allow you to put the ingredients in your fridge & presses, what does the app do with this?

A

They give you recipient that use only these ingredients

60
Q

Give 2 app examples that use this method of imputing things from your fridge to a recipe:

A

Supercook & Recipe Matcher

Home Ec (17 decks)

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