MEAL MANAGEMENT

MEAL MANAGEMENT Vary kind of meat fish and preparation

- series of the events concerned with menu-planning, Consider size of family, likes and dislikes,
food purchasing, preparation and serving the nutritional needs, time to prepare, budget
meal allowance, kitchen equipment needs,
availability, storage and weather.
PROPER STORAGE for safety and preservation
after buying acquiring food in preparation and 2. Choose the side dish or accompaniments that go
cooking and is safekeeping of leftovers together with the main dish.
Consider flavor, color, texture, food references and
MEAL MANAGEMENT health needs of family members
- is the efficient application of 5Ms (MAN HOUR,
MATERIALS, METHODS, MONEY and 3. Complete me with soup or appetizer and beverages
MANPOWER) of management, in planning,
purchasing, preparing and serving the meal in 4. You are now ready to shop: use grocery checklist.
a sanitary and safe condition at the proper time
and temperature
- QUALITY FACTORS to be considered in serving FLEXIBILITY IN MENU-PLANNING
meals properly: - allow for modifications depending on factors like:
 Sanitation and safety factor • available or your increase price
 Nutritional quality • not affordable by one's budget
 Organoleptic or palatability factor • illness in the family
 Socio- economic and other cultural factor • transportation problem
 Time and energy saving factor • typhoons or inclement weather

MENU PATTERN - In cycle menus, the original menu must fit or

- general outline of food served in one meal. appropriate on holidays to celebrate.
- it may consist the cars that require the proper
sequence of offering the food or the whole VARIETY IN MENU PLANNING
meal maybe serve at once.  Variety of recipes and cooking method
- a SAMPLE MENU is a specific kind of foods  Variety of sizes and shapes
possibly with description or how it is prepared  Variety in kinds of ingredients
 Variety of flavoring agents added
KINDS OF MENU  Variety in sauce and gravies
- are classified according to meal time: BREAKFAST,  Variety in garnishing
LUNCH, SUPPER or DINNER and SNACKS
between meal that called "MIRIENDA" MENU PLANNING
1. FESTIVE MENUS recognize by their name such
as baby shower party or birthday GOALS IN MENU PLANNING
2. MENU CARDS when dining out, list items in the  Minimum use of time and energy
menu has one fixed price. Commercial - This aligns with the Managerial Goal of
restaurants may serve their specialty as their menu planning. It focuses on optimizing
main offering sometimes called "theme kitchen operations, streamlining food
restaurants" and they serve their " signature preparation processes, and ensuring
recipes" efficient use of staff time and resources to
maximize productivity.
MECHANICS OF MENU PLANNING
- Maybe day-to-day (dun jour menu) or by week.  Minimum food cost and waste
• CYCLIC MENU -2 to 4 weekly menus maybe plan - It emphasizes creating menus that are cost-
ahead and then repeated at the end of the effective by selecting affordable
period ingredients, managing portion sizes, and
reducing food waste to stay within budget
STEPS IN MENU-PLANNING constraints.
1. Check what is available from your pantry,  Conservation of the nutrient value in foods
refrigerator and freezer. - It involves selecting cooking methods and
Plan weekly menus starting with main dishes for storage practices that preserve the
lunch and dinner or supper. nutritional content of ingredients, ensuring
Decide breakfast protein food.
 MEAL MANAGEMENT
that meals meet the dietary needs of 3. Refrigerator: Used for storing ingredients
consumers. and perishable items

 Maintenance of the aesthetic and sanitary

quality of meals.
- It focuses on presenting food attractively
and ensuring high standards of hygiene
and food safety during preparation and
service.

FACTORS WHICH INFLUENCES MEAL

PREPARATION
1. Efficiency of the kitchen layout and available
facilities and equipment.
2. Amount of money available.
3. Size of the family
4. Food preferences of the family
5. Knowledge, skills and capabilities of the
homemaker who prepares the meal.

PREPARATION OF MEALS LOCATING THE KITCHEN IN THE HOUSE

PLAN
MANAGEMENT OF TIME AND ENERGY  The kitchen should be located so that it is
- This can be achieved through the ff: accessible to the living and dividing.
1. Efficient kitchen layout  It should be accessible to the front and back
2. Convenient arrangement and storage of entrance and to the front door so the
utensils and equipment homemaker can easily answer callers.
3. Using work simplification techniques  It should be accessible to the back entrance to
4. Making available the proper tools and utensils facilitate bringing in of food purchases.
5. Making and following a meal preparation  It should be accessible to the living areas to
schedule supervise children at play, or to bring in snack
for guests.
WORK CENTERS IN THE KITCHEN  It should be accessible to the dining areas to
➢ Cleaning & Preparation Center make food service efficient. It should be
➢ Mixing Center accessible to the yard to make disposal of
➢ Cooking & serving garbage easy.
 It should not be located such that it becomes
THE WORK TRIANGLE the passage way to the rest of the house. If it is
- The kitchen work triangle is a concept the passage way to the rest of the house. If it is
the passage way
used to determine efficient kitchen layouts
 The best location of the kitchen is the coldest
that are both aesthetic and functional. The
side of the house, away from the sun’s heat.
primary tasks in a home kitchen the sink
 The size of the kitchen depends on personal
are carried out between the cook and the
preferences. Large kitchens mean more
refrigerator top, . These three points and
unnecessary expenditure of energy. For the
the imaginary lines between them, make
most part, there should be sufficient space to
up what kitchen experts call the work
allow two workers at the same time.
triangle. The idea is that when these three
elements are close (but not too close) to
WORKING AREAS IN PLANNING THE
one other, the kitchen will be easy and
KITCHEN COUNTERS
efficient to use, cutting down on wasted
- The normal working area is determined by
steps.
arcs drawn as one hand moves across a
THE THREE MAIN WORK AREAS horizontal or vertical plane with one
1. Sink: Used for washing, rinsing, and forearm extended, and with upper arm in a
preparing food. natural position at the side of the body.
2. Stove/Cooktop: Used for cooking and - The normal arcs for the right and left hand
food preparation. respectively cross each other at point of
the worker.
 MEAL MANAGEMENT
- This overlapping section is where work 2. One task must be completed before proceeding
performed with both hands can be done to the next.
most conveniently and with less effort. 3. Used labor saving devices.
4. Line a paper in the counter as you peel fruits
LOCATING THE KITCHEN IN THE HOUSE and vegetables to facilitate simple/easier
PLAN cleaning.
- Whenever possible, it should be have two 5. While working, cleaning constantly will save
doors, a back door and the door to the time later.
dining areas. Windows and doors should 6. Things must be returned to proper places after
be placed where equipment, cabinets and use.
counters can be set to provide an efficient 7. Ample sized pans should be used to prevent
flow of work. spillage and more cleaning to do.
- Doors should not be placed where they 8. Standardized recipes should be used always.
may reduce counter space or block 9. Making a schedule of meal preparation to
appliances. assure completion of the work.

STORING UTENSILS AND WORK EQUIPMENT

1. Utensils are stored in the area where these MEAL PREPARATION
are going to be used. ✓ Indicates specific tasks to be done and
2. Frequently used items are stored where sequence of the tasks so that the work will
they are easy to see and reach. be finished at the desired time.
3. Similar items should be stacked. Items
used at the same time or in the same job How to make meal prep schedule:.
should be stored together. 1. Determine which recipes takes the longest
4. Items not often used should not be stored time to prepare and how long each step will
below the counter in an area outside of the take.
work triangle. 2. Arrange recipes according to the amount of
5. Things that are not used anymore should time necessary to prepare.
be discarded. 3. Activities necessary to prepare the recipes are
listed according to the available time for
STORING SUPPLIES AND INGREDIENTS preparation
1. Canned goods are stored according to a
convenient classification. CONSERVING NUTRIENT
2. Similar items may be stacked up one behind  Fruits and Vegetables should be washed before
the other. peeling
3. Canned goods are stored on shelves separately  Vegetables and fruits should not be cut up long
from bottled ones. before they are to be cooked or served.
4. Small items should not be stored between big  Fruits and Vegetables must be peeled very thinly.
ones  Cooking Vegetables, cooking water not be thrown
out. It could be used for sauces and soups.
ENERGY SAVING  H20 must be at a boiling point before adding the
1. Trays/ utility carts with rollers are used to vegetables. It should not be OVERCOOKED.
reduce the number of trips whenever  Pots should be covered while cooking. Opening
transporting things or supplies. should be minimized.
2. Same equipment may be used over and over  Foods should not be stirred while cooking.
whenever possible.  Vegetables should be served immediately.
3. All utensils, equipment and ingredients must  Baking soda should not be used for vegetables.
be gathered first before starting work, and all  Cooking frozen vegetables, not necessary to thaw.
arranged within easy reach.  Preferable to cook vegetables in their skins.
4. Like tasks are done consecutively.  Cleaning rice, washed once or twice. Rice
5. Task requiring same working area must be washings can be used for soups or sauces.
done simultaneously.  Meat, fish and poultry should not be over fried.

1. Task requiring same working area must be

done simultaneously. PREPARATION OF AESTHETICALLY MEALS
 MEAL MANAGEMENT
- This can be done through the following 15. Accidents from poison can occur but can be
suggestions: prevented. Poisonous item must be labeled
1. Proper condiments and spices are used properly and stored away from foods.
according to the recipe. 16. A first aid kit must be readily available in the
2. Using a variety of techniques in cutting the kitchen
food, to produce different shapes such as cubes, 17. Always work in a well lighted place.
slices, corrugated or curled, shredded strips etc. 18. Scatter rugs that slide easily will cause
3. Proper techniques for preparation must be slipping or tripping.
followed.
4. Garnishes may be used and should be done
with good sense of art

SAFETY IN MEAL PREPARATION

Suggestions are given:
1. Wearing long flowing scarves or ties that may
be caught in the equipment must be avoided.
Hair should not block one’s vision.
2. Working barefoot in the food preparation areas
must be avoided.
3. Spills on the floor must be cleaned up as soon
as they occur.
4. Drawers and cupboard must not be left open
because these can be obstacles in passageways
and cause falls.
5. Safe ladders and stools must be used to reach
high objects.
6. The stove mustn’t be left turned on
unattended. Be sure to check that the gas is
turned off when leaving the kitchen.
7. Worn electrical appliances must be replaced
and repaired at once.
8. When pots are on the stove, handles must be
turned in so as not to knock these down.
9. Knives must be kept sharp at all times . Dull
knives are more likely to cause cuts. Pointed
ends of sharp utensils must be kept in safe and
proper places. These are preferably stored on a
rack, magnetic holder or knife block to prevent
them from hitting against each other or one
may accidentally hit the sharp edge. Knives
should be used on a chopping board to prevent
dulling of knives and causing cuts. It should be
washed separately from other utensils and
placed back in the drawer after use.
10. Damp towels should not be used for handling
hot pots and pans. Pot holders should always
be used when handling hot pots and pans.
11. When removing lids from a boiling pot, the
lid should be tilted away from the face.
12. Extreme care must be observed when using
fats for frying.
13. .If fire due to fat occurs, a lid is placed over it
or smother the flames with damp cloth, sand or
baking soda
14. Tools must be used only for the intended use
or purpose.