meal appeal
DESCRIPTION
MEAL APPEAL. How to create attractive meals. Party Scene. Your best friend’s birthday is coming up this weekend and you want to make it special by throwing a great party with all your friends. What are some arrangements you need to make?. Party Scene. You need FOOD!!!. Party Scene. - PowerPoint PPT PresentationTRANSCRIPT
MEALMEAL APPEALAPPEALHow to create attractive meals
Party SceneParty Scene
Your best friend’s birthday is coming up this weekend and you want to make it special by throwing a great party with
all your friends.
What are some arrangements you need to make?
Party SceneParty Scene
You need FOOD!!!
Party SceneParty Scene
So how do you plan a dinner party for all your friends?
Let’s start with the different parts of a meal…
Parts of a mealParts of a meal
There are 3 parts to a meal:
1. Appetizer2. Entrée3. Dessert
Parts of a MealParts of a Meal
1. Appetizers- Finger foods- A “snack” before
the main dish- Keep people
entertained while the entrée is being prepared
AppetizersAppetizers
For informal or larger parties, you may choose to serve only appetizers with dessert later on.
WHY?This cuts down your work and cost$$
A party like this sets a “mingling” tone where guests can move around and talk to each other while helping themselves to various food.
So remember…So remember…
Have a wide variety of appetizers Make them accessible to all guests
AppetizersAppetizers
For formal dinner parties you would serve each part of the meal separately with everyone seated preferably at one table.
What are some other appetizers you can suggest for your guests?
What kind of drinks would you serve?
Parts of a MealParts of a Meal
2. Entrée- The main course- When preparing an entrée you need
to think MEAL APPEAL!!
Meal appeal = the characteristics that make a meal appetizing and enjoyable.
EntréeEntrée
There are 5 characteristics of meal appeal:
1 – Colour2 – Shape & size3 – Flavour & aroma4 – Texture5 – Temperature
Colour and ShapeColour and Shape
Think of your meal as a picture (food) in a frame (plate).
Restaurants pay special attention to meal appeal and how food is presented.
Colour and ShapeColour and Shape
Food as ArtFood as Art
Food photographers have to consider the colour, shape, size and texture when planning each shot.
EntréeEntrée
What kind of appeal do these entrées offer?
Identify the garnish in each
BEWARE!!BEWARE!!
Although some foods may look appetizing, they may not be good for you!
Consider nutritional value for a healthy diet.
Flavour & AromaFlavour & Aroma
Avoid combining foods of similar flavour or aroma in one dish.
This rule also applies to colour
E.g. Mixing strong flavours together is not a good idea because they clash
Clash = look too alike
Flavour & AromaFlavour & Aroma
Give some examples of clashing flavours:
- Spicy chili with garlic bread- Egg salad sandwich with potato salad
How would you fix these meals?
Flavour & AromaFlavour & Aroma
Mix it up!Serve spicy food with bland items
Bland = plain;mild in flavour
Spices vs. herbsSpices vs. herbs
What’s the difference?
Spices = very strong flavour; dried out; derived from plants; multi-coloured; can grind it; examples include chili seeds, black pepper, turmeric, garlic powder.
Herbs = flavourful leaves and stems of soft plants such as basil, oregano, rosemary and sage. They’re all green!
Condiment?Condiment?
So then what’s a condiment?
Condiment = a seasoning for food that’s not a spice or herb such as ketchup, mustard, relish, sauerkraut, mayonnaise, bacon bits etc.
TextureTexture
Your meal should have a variety of textures
Texture = how it feels when you chew e.g. hard, chewy, crispy, soft etc.
TemperatureTemperature
Serve hot foods on cold days.i.e. soup in the winter
Separate cold and hot foods by putting them on different plates so they can retain their temperature and texture.
i.e. chicken and mashed potatoes with side salad in a bowl
DessertDessert
3. Dessert- everyone’s favorite indulgence!
Serve with coffee, tea or dessert wine.
DessertDessert
You should know about any peanut allergies among your guests.
The End…The End…
Developed by: Isabel Marques-Kontos
Course: HFN 100/200Food and Nutrition
Last Updated: March 2005
ResourcesResources
Food for Today (text)McGraw-Hill & Ryerson – First Canadian Edition
Food Photographyhttp://www.virtual-productions.net/vp-food.html
Rosy’s Japan Journalhttp://www.sundark.com/nikki/photos/osaka6-9-03/food.jpg
Food Gallery http://css.ait.iastate.edu/Int/GoLive/Boxes/Data/veggi.jpghttp://css.ait.iastate.edu/Int/GoLive/Boxes/Data/fastfood.jpg
Still Images/Raul Rubeira Photographyhttp://www.geocities.com/rrubiera/food.JPG
Lost in the Stacks: the Adventures and Misadventures of Jess Webbwww.lostinthestacks.com/index/2003/07/
Bali Hai Cruiseshttp://www.balihaicruises.com/sunset-cruise.html
DIAC Conference in Seattlehttp://www.neiu.edu/~ncaftori/gif/food.jpg
Kate Kline May Photographyhttp://www.kateklinemay.com/food1.html