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Components of Menu Planning

Meal Plan

  • Refers to the number of meals offered

over a specified period of time, usually 24 hours.

  • Includes the three meals of the day which include breakfast, lunch, and dinner.

A simple exercise which involves applying the knowledge of food, nutrient

requirement, individual preferences to plan

adequate and acceptable meals.

Menu Pattern

  • An outline of foods to be included and the extent of choice at each meal. This varies in different establishments.

    • Is regarding a one day Menu Plan.

    • Is a menu planning tool used to

develop menus for a specific age

group.

3 meal plans with

corresponding meal patterns and specific

meal courses.

Breakfast

MENU

SPECIFIC MEAL COURSES

PATTERN

FOOD

FAMILY

ESTABLISHMENT

Fruit or juice

 

Banana or

Orange juice

Pineapple juice

Cereal hot or cold

Fried rice

Fried rice

Protein food

Ham / Bacon

Longganisa

Bread

Sliced bread

Pan de sal

Beverage

Coffee/Milk/Chocolate

 

Coffee/Chocolate/ Milk for children

Lunch

MENU

PATTERN

Soup (optional) Entrée Salad/Vegetable Bread

Butter/Rice

Fruit or Light Dessert Beverage

SPECIFIC MEAL COURSES

FOOD

FAMILY

ESTABLISHMENT

Cream soup

Chicken noodle

Fish

Slices

soup

Amandine with lemon

Tossed salad

Fried tilapia Sautéed

ampalaya

Rice

Rice/Bread

Banana

Gelatin

Coffee/Tea

Coffee/Tea/Juice

MENU

PATTERN

Soup (optional) Entrée Main course Vegetable Salad Bread with butter/Rice Dessert Beverage

SPECIFIC MEAL COURSES

FOOD

FAMILY

ESTABLISHMENT

Chicken asparagus

Corn soup

soup Steamed fish

Baked tahong Chicken adobo

Beef caldereta

Sautéed green

Fresh lumpia Fruit salad

beans Fruit salad

Rice/Bread

Rice

Leche flan Coffee/Tea

Maja blanca Coffee/Tea/Juice

Brunch

Amuse-bouche (“mouth amuser”)

  • Full course dinner

Hors d'oeuvre (“first course”)

Desserts

Entrée (“entrance”) Entremets (“between servings”)

Side dish

Tea(meal)

  • Afternoon Tea

- Is a light meal typically eaten between 4 pm and 6 pm. Observance of the custom originated among the wealthy classes in England in the

1840s.

  • High Tea

- (also known as meat tea) is the evening meal

or dinner of the working class, typically eaten

between 5 pm and 7 pm.

High

tea

typically consists of a hot dish,

- followed by cakes and bread, butter and jam.

Occasionally there would be cold cuts of meat,

such as ham salad.

Supper

Is

derived

from

the

French

souper”,

which is

still

used

for

this

meal

in

Canadian

French,

Swiss

French,

and

sometimes in Belgian French.

May

refer

to,

on

largely class-based

distinctions, either a late-evening snack

(working and middle class usage) or else

to make a distinction between "supper" as an informal family meal.

The End