MEAL

PLANNIN
G
 FACTORS TO
CONSIDER IN
MEAL PLANNING
1. FOOD BUDGET
Refers to the cost or
amount of money
needed for the food
to be prepared
 2. FACILITIES AND
EQUIPMENT NEEDED
IN THE PRAPARATION
OF THE FOOD
Ex: cooking
utensils, the space,
 3. TIME AND
ENERGY NEEDED
Refers to the Time
needed to prepare the
food and the expertise of
the cook
4. PREFERENCE OF
THOSE WHO WILL
EAT THE FOOD
Refers to what the guests
want to eat as well as their
culture, customs, beliefs and
the occasion
5. OCCASION AND
PURPOSE
Consider when the
food will be
served and why it
will be served
GOALS IN
MEAL
PLANNIN
G
1. NUTRITIONALLY
ADEQUATE
-Balanced diet with go,
grow and glow foods
that promotes good
health and well-being
 2. ECONOMICALLY
FEASIBLE
- Within the budget,
reasonably-priced
3. AESTHETICALLY
SATISFYING
-aesthetic (beautiful,
attractive, pleasing to the
eye and the senses)
-colors, form, flavor are
appealing
4. HYGIENICALLY
PREPARED

-clean and fresh

PARTS OF
A MEA
L
1. SOUP
Liquid food usually served
before the main course or at
times, together with the
main course
Ex: bird’s nest soup,
cream of mushroom
2. SALAD
Cold dish consisting of a
mixture of food served
with a dressing
Ex: fruit salad, vegetable
salad with Caesar’s
dressing
3. APPETIZER
Small dish of food served
at the beginning of the
meal to stimulate the
appetite
Ex: spicy dilis, cold cuts
4. MAIN COURSE
-main part of the meal
-may be a one-dish meal or a
combination of different
courses
Ex: fish- fried tilapia
Meat- beef steak
Poultry- fried chicken
5. DESSERT
-sweet dish eaten at
the end of the meal
Ex: leche flan,
cathedral windows
gelatin