menu making tips

Menu Making Tips

Use the basic six as your guide in making your menu.

Try to plan weekly menus. Avoid having the same menu on the same day,

week after week.

Make use of foods in season. They are fresh, wholesome and inexpensive.

Menus should be flexible to adjust to the availability of food supply.

For variety, serve foods which have good flavor combinations and meals that catcht he eye and whet the appetite.

When planning a meal, select dishes which do not make use of the same cooking utensils.

Plan meals which allow pre-cooking and use of leftovers.

Use perishable items first before using those which can be kept longer.

Make sure a meal does not consist of all hot or cold foods.

Fried foods and rich pastries are hard to digest. They should not be served together in a meal.

Milk and fruit juices are more nutritious and should be given to children instead of tea, coffee or soft drinks.

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