• MEAL MANAGEMENT
•
MEAL MANAGEMENT
• Meal management is the process whereby resources,
both material and amar are used to obtain goals that have
to do with feeding the individual r de group. It involves
planning, organizing, controlling and evaluating the ed
service. These are tasks directly associated with the
health,
• welfare and happiness of the individual or the group.
What people eat and the conditions under which the
meals are served should always be considered to realize
the al of meal management.
• To be exact, the goal of meal management is to provide
food that will ensure the physical and mental growth of
the person, his social development and well-being, with a
reasonable expenditure of available Resources. The goals
are specifically categorized as good nutrition, planned
ending, satisfying meals, and controlled use of time and
energy.
PLANNING MEALS
Planning meals includes not only the listing of foods to
serve during a al, known as the menu, but also these
activities as well:
1.planning the food budget;
2.planning for food purchase, choosing the market, buying
and storing supplies; and
3.planning for preparing and serving meals.
FACTORS TO CONSIDER
IN PLANNING MEALS
• In planning meals, the following factors should
be considered:
•
• 1.Nutritional adequacy – or the provision of
palatable foods that are rich in essential
nutrients. Nutrient needs of an individual are
affected by age, sex, body built, and activities
engaged in by the individual.
• 2. The Food Budget -
• The food budget is influenced by the family income,
knowledge of the market shopper's shopping skills, family food,
likes and dislikes, and their goals and values.
• 3. Differences in food habits -
• These include the dietary habits of nationality groups,
regional food patterns, 2. The Food Budget -
• The food budget is influenced by the family income,
knowledge of the market shopper's shopping skills, family food,
likes and dislikes, and their goals and values.
• 3. Differences in food habits -
• These include the dietary habits of nationality groups,
regional food patterns,
• 4. The time and skill of the meal manger-
• The length of meal preparation, the amount of experience, and the
time available are to be considered.
• 5. Suitability, availability, and quality of the food to be served
• 6. Aesthetic and psychological aspects of food - or the proper
combination of flavor, texture and shapes as well as variety in
color, form, and arrangement.
• 7. Equipment available for food preparation.
PRINCIPLES IN
PLANNING MEALS
• Objective planning of meals enhances the meal
manager’s chances of achieving her goals
because she can control the use of her resources,
especially the use of her time and energy in
shopping, cooking, and serving meals and in
decision-making. Furthermore, she can regulate
her spending for food more easily. Objectivity in
planning is possible if certain guidelines in meal
planning are observed, such as:
• 1. Plan several days’ meals at a time, utilizing simple menus that are
easy to prepare and serve.
• 2. Include more one dish meals like sinigang, nilaga, budanglang, tinola,
and the like.
• Plan meals that have interesting variety in color, texture, and flavor.
• 4. Plan to serve foods that are not only in season but also enjoyed by
the diner.
• Plan dishes that do not entail too much preparation at one time.
• If possible, preparation can be started the day before the dish is
served.
• Consider palatable foods that are rich in essential nutrients.
• Consult the different food guides.
• 7. Make out a market list to avoid extra trips to the food stores.
• 8. Utilize leftovers and “convenience” foods when necessary.
A GUIDE TO PLANNING
NUTRITIOUS MEALS
• Meal planning is of vital importance in the consideration
of proper nutrition and the family’s real enjoyment of
food. Foods used in planning daily meals must be
adequate from the nutritional standpoint. Knowledge of
the food nutrients, their sources and functions will help
ensure the choice of nutritionally adequate meals.
• Moreover, the use of foods from the essential
groupings suggested by the Foods Nutrition
Research Institute (FNRI) will facilitate the
planning of a balanced diet. The Basic Food
Groups, which consist of: (a) energy foods; (b)
body-building foods; and © regulating foods,
are designed to include the most commonly
used Filipino foods. Locally available foods are
grouped according to their specific
contributions to the diet. The recommended
daily servings from each food group for a
normal adult are also
ORGANIZING MEAL
PREPARATION
• John Schermerhorm (2001) defines organization
as the “process of identifying and grouping the
work to be performed, defining and delegating
responsibility and authority, and establishing
relationships for the purpose of enabling people to
work most effectively together in accomplishing
objectives.” This concept is used in organizing
meal preparation. The work to be performed is
identified and specific activities under each are
suggested in order that the goal of meal
management be achieved.
Planning
PLAN A MENU, KEEPING IN PLAN THE MARKER DECIDE WHEN AND WHERE
MIND THE FAMILY’S ORDER. TO BUY.
NUTRITIONAL NEEDS.
Selecting the Recipes
• Choose tested recipes Keep recipes in recipe files.
Note any changes made in the recipe on the recipe
card.
Marketing
• Check supply of staples and replenish those
that have run out Buy as large quantities as
your budget will allow and can be used without
waste.
Scheduling
• Write down the time for serving the meal Decide
what jobs are to be done and when to do them.
• Plan a time and work schedule. Indicate the time to
begin and the time for food to be finished. Start first
with dishes that take the longest time to prepare.
Dovetail jobs when possible.
Starting to Cook
• Wash your hands.
• Collect and have within easy reach supplies and utensils needed for
preparing meal. Use standard measuring equipment and measure
ingredients accurately. Cook with the right temperature. Use
thermometers when available. Keep a tray or dish on work surface to
hold spoons, spatula and forks. Clean up as you work. Use newspapers
or paper towels for jobs such as paring fruits and vegetables. Save
utensils. Sift dry ingredients, and grate cheese and lemon rind on wax
paper or paper towels. Plan ahead and look for ways to eliminate
utensils. Test a small amount of food for flavor. Use a small spoon for
testing. Do not reuse it without washing.
Serving the meal
• Picture how the dishes will look on the plate, then
arrange them in the most attractive way possible.
Serve hot foods, hot and cold foods, cold. Use
edible garnishes. Choose a method of serving the
meal that is pleasing yet simple. Learn the basic
rules for setting the table so that it becomes a
routine. Use a tray to carry dishes, silverware, and
glasses to the table.
Evaluating
the Meal
• Analyze the results of
your efforts. Make a
plan to improve your
skills in meal
management
CONTROL IN MEAL
MANAGEMENT
• Controlling the plan in action involves three
phases: energizing, checking, and adjusting. All
these phases have to do with decision making
which is the crux of management. In planning,
preparing and serving meals, control may best
be done through work simplification techniques
and dovetailing activities. This means managing
meals to save time and effort.
WORK SIMPLIFICATION
TECHNIQUES
• Work simplification techniques entail the
conscious seeking of the simplest, easiest and
quickest methods of doing work. It includes
changes, which are to be made in these three
aspects; 1. Hand and body motion 2. Work
storage and equipment 3. The product
Hand and Body Motion
• In meal preparation, many motions involving
hand and body are made.All of them take a
certain amount of effort. Good posture reduces
strain on the muscles and delays the feeling of
tiredness. It is therefore advisable to maintain
good posture either when standing or sitting.
When working in the kitchen, some tasks may
be done sitting down. Examples are paring
potatoes, cutting vegetables and sorting rice.
Eliminating Unnecessary
Motions by:
• 1. Using a tray to carry a number of items in one
trip from the refrigerator to the work center.
2. Arranging ingredients and utensils all within
easy reach. 3. Having a place for everything
and keeping everything where it belongs. 4.
Combining several preparation tasks into one
careful planning.
• The kitchen and its equipment have such important
effects on the time and energy spent in getting
meals. Less muscular strain and expenditure of
energy are experienced when work surfaces and
wall cabinets in the kitchen are at comfortable
heights. A refrigerator for the storage of perishable
foods, cabinets for the storage of staple food and
utensils in cooking, are needed to make the place a
convenient and efficient work center
• Kitchen equipment also contribute to simplify
the task of meal preparation. Proper selection,
use and care of equipment add to making meal
preparation an enjoyable chore.
• Generally, kitchen equipment are classified as:
• 1.large equipment or major appliances
Examples: range, refrigerator, cabinets, sinks,
and the like2. small appliances Examples:
toaster, mixer, grills, etc.4.food preparation
utensils Examples: measuring, mixing, and
cooking tools
THE FOOD
PRODUCTION
• There are different forms of food, such as fresh and
processed. Processed foods are sometimes known
as “convenience foods” or “quick method” foods.
They include canned foods, frozen foods, ready-to-
eat and ready-to-use foods, and packaged mixes.
Oftentimes, it is convenient and practical to use
“convenience” foods to save time, money and
energy. For example the ingredients for making a
homemade mayonnaise would cost twice as much
the price of a medium-sized bottle of ready to-use
mayonnaise. Brewing coffee would certainly take
more time than making a cup of instant coffee.
• Canned foods save time and effort both in
preparation and in cooking.
• They are completely cooked during the canning
process and so are ready to heat or serve.
• Using frozen foods, particularly fruit juice,
reduces not only preparation time but cleaning-
up time as well. Frozen meat, fish and poultry, if
allowed to defrost before cooking, takes the
same length of cooking period as the fresh
form.
• Ready-to eat and ready-to-use bakery products
from commercial bakeries are not only
available anytime but also less expensive than
homemade bakery products.
• The use of packaged mixes saves the time of
assembling, measuring and blending
ingredients as well as washing the measuring
utensils.
WORK SIMPLIFICATION
TECHNIQUESIN MEAL
PREPARATION
• 1.Study the menu to determine the tasks to be
done: a) methods to be used; and b) time
schedule.
• 2Choose the simplest method for doing each
task.
• 3.Combine several preparation tasks (dovetailing) into
one by careful planning.4.One task should be completed
before another is begun.5.Use “convenience” foods if
necessary.6.Assemble all necessary equipment before
starting food preparation.7.Certain tasks may be done
sitting down to conserve energy.8.Wash, drain, clear,
and tidy up while food is cooking.9.Always use and
follow the time schedule in food preparation and
cooking.10.Prepare one-dish meals more often.
QUALITIES OF
FOODS THAT ARE
WELL-PREPARED
A. Beverages
• 1. Good cocoa and chocolate beverages have these
qualities: a rich chocolate flat a light to dark brown
colo a consistency of light cream no sediment a
uniform, well-blended body
• 2. A good cup of coffee has these qualities: no
grounds or suspended particles a clear, sparkling
brown color a full, rich body a fresh, mellow
stimulating flavor an appealing aroma a very hot
temperature3.A good cup of tea has these qualities:
a full, rich flavors a cloudiness amber to green color,
depending on the blendan inviting aroma no
sediment in the cupa piping hot temperature
B. Salads
• 1. A good salad has these qualities: thoroughly
chilled, drained ingredients an appetizing and
attractive appearance a suitable dressing that
contributes to flavor
• 2. A good salad dressing has these qualities: a
thickness characteristic of its type a smooth
consistency well blended seasonings an
accented flavor a pleasant color
C. Soups
• A good soup has these
qualities: a pleasing
color
• A satisfying flavor an
appetizing arom a
consistency in keeping
with its type no free-
fat floating on top
D.Rice
• Good rice has these
qualities
• Perfect, whole, dry
grains, distinct and
separate a full-
flavored taste a fluffy,
snow white
appearance a volume
of 3 to 4 times the
uncooked amount
E. Vegetables
• Well-cooked vegetables have these qualities:
• a tender firm texture
• an unchanged color
• retained nutritive value
• retained natural forms
• retained natural flavors
F. Noodles/Pasta
• A good alimentary paste product (noodles or
macaroni) has these qualities:
• a cooked size double the original size
• a retained shape
• a chewy quality
• a well-seasoned flavor
G. Poultry
• 1. Good broiled chicken has these qualities:
• both sides delicately browned
• a tender, slightly moist texture
• a delicate flavor
• a convenient serving size
• 2. Good fricassee chicken has these qualities:
• well-browned pieces
• a flavor
• a tender meat
• a rich, brown gravy
• an appetizing aroma
• accompanying vegetables or dumplings
H. Fish
• 1. A good baked fish has these qualities:
• a golden brown exterior
• a juicy tender and firm texture
• a full, rich natural flavor
• an appetizing aroma
• 2. A good fried fish has these qualities:
I. Shrimps
• A well-cooked shrimp has
these qualities:
• a coral color
• a well-cleaned body
• a perfectly retained
shape
• a delicate aroma
J. Cake
• A good sponge cake has these qualities:
• a quite large volume
• fine-textured cells
• feathery, light, moist grain
• a delicate flavor
• a symmetrical straw-brown exterior
K. Fruits
• 1. Good fruit sherber has these qualities:
• a smooth texture
• a delicious fruit flavor
• a tart and refreshing body
• an attractive color
• 2. Good fruit desserts have these qualities:
• an appetizing aroma
• a simple attractiveness
• a carefully washed appearance
• a slightly chilled temperature
USING RESOURCES
EFFECTIVELY
• Resources are what we have inside and outside
our person. Each individual and family group
has its fountain of resources. The resources
that the individual and families have at their
disposal consist of human and non-human or
material resources. Human resources are the
abilities and skills, knowledge, energy and
attitudes which an individual possesses. One
can easily under estimate or not be aware of
these resources. To obtain their maximum use,
one must take stock of these human resources.
• Non-human or material resources are tangible,
more easily recognizable and ardently sought
after. Examples of these are time, money,
material goods, and facilities. Using these
resources effectively will contribute much to
the success of meal management. A careful
inventory of all available resources is essential
if one is to improve management. Most families
are not always aware of the total supply of
• Resources at their command.
Sometimes valuable resources may
either be wasted or not used fully
because of lack of understanding that
they are resources and/ or that they
are available. The quality and amount
of resources that every individual or
family has at its disposal are different
from those of the others. Each is
constantly forced to work with
different amount and combination of
resources. It is therefore wise to seek
alternative ways of using resources,
conserving limited resources and using
those which are ample, and finding or
discovering hidden supplies of
resources. To sum up, resources
may be used in the following varied
ways: conservation, expansion,
creation, substitution, and alternation.
SAFETY TIPS IN THE
KITCHEN
• Serious accidents occur most frequently in
the kitchen. Such accidents are cuts, falls,
burns, electric shock, poisoning, and bumps.
The most frequent causes of kitchen accidents
are haste, carelessness, poor work habits, lack
of training, poor arrangement of cabinets or
equipment, poor lighting, and unsuitable
clothing. Most of these accidents can be
prevented. Here are some safety tips to insure
a safe kitchen:
1. 1. Be sure that electric appliances are
disconnected before you pour water into
them. Care must be taken not to get water
in or on the electric connection.
2. 2. When you switch on a light or use an
electric appliance, be sure that your hands
are dry, to avoid getting an electric shock.
3. 3. Turn on water faucets slowly to avoid
getting water on the floor as well as on you.
4. 4. Wipe off immediately anything that you
spill on the floor. Grease, soapy water, food,
and liquids spilled on the floor can make it
slippery and cause someone to fall.
5. 5. Electric cords should be kept out of the
way. If they are allowed to lie on the floor,
• Carry sharp objects, such as knives or scissors, with
the points down. Do not carry them at all when you
are in a hurry.
• 7.If you drop something, stop and pick it up at once.
Someone might fall over it.
• 8.When you pour hot liquids from a saucepan, hold
the lid in place to prevent the food from spilling out.
Always use a well-padded potholder.
• 9.If frying chicken or meat, always hold the lid of the
pan in front of you. When grease in the skillet
catches fire, turn off the heat at once. Smother the
fire with salt, baking soda, or flour.
• 10.Always strike a match away from you. Do not turn
on the burner until you are ready to use it. Never
reach over an open flame. A gas flame that is put out
by a liquid
