Management Skills in Meal Preparation

Management Skills in Meal Preparation HFA 4C Nutrition and Health Mrs. Filinov

Specific Expectations B3.7 demonstrate the ability to manage preparation and cooking times so that all components of a course are ready simultaneously Question: “What strategies can you use to ensure that a salad, pasta, and sauce would be ready at the same time?”

Define terms related to the food consumer • budget- an orderly program for spending, saving and investing the money you earn to achieve desired goals 2. caterer-someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings 3. conservation- protecting the environment and natural resources against waste and harm 4. consumer advocate-someone who acts or intercedes on the behalf of another who buys goods or services 5. dietician- a health care professional who had training in nutrition and diet planning 6. entrepreneur- a person who owns and runs his or her own business • Food and Drug Administration-an agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs • food scientist-experts who work with the sources of nutrients for living things

9. meal manager-someone who controls and directs resources to get a job done correctly, efficiently, and on time 10. multi-tasking- fitting tasks together to make the best use of time; doing two tasks at the same time 11. nutrition labeling-an analysis of a food product’s contribution to an average diet that appears on the product packaging 12. open dating- a system of putting dates on perishable and semi perishable foods to help consumers obtain products that are fresh and wholesome 13. pre-cycling-thinking about how packaging materials can be reused or recycled before buying a product 14. pre-preparation-any step done in advance to save time when getting a meal ready 15. semi prepared foods-a convenience food that still requires some preparation before being served 16. United States Department of Agriculture-an agency that monitors the safety and quality of poultry, eggs, and meat products 17. work simplification-doing a job in the easiest, simplest, and quickest way possible

Identify resources to consider in planning meals When planning meals the meal manager (someone who controls and directs resources to get a job done correctly, efficiently, and on time) must consider their: • time • money • energy • knowledge • skills • available technology

When planning meals you should do as much pre-preparation(any step done in advance to save time when getting a meal ready)as possible to make the best use of time. Work simplification (doing a job in the easiest,simplest, and quickest way possible) is a great tool when preparing meals as efficiently as possible. When multi-tasking(fitting tasks together to make the best use of time; doing two tasks at the same time) the meal preparation you are using a work simplification technique.

For special occasions you may decide to hire a caterer(someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other largegatherings)to do the planning for you. A caterer is consider an entrepreneur (a person who owns and runs his or her own business). A dietician(a health care professional who had training in nutrition and diet planning)can help families plan meals for members with health problems like diabetes, high blood pressure, etc.

List considerations in appealing and nutritious meals 1. Food Preference • Studies have shown that people like some groups of food better than others. • People find vegetables, salads, and soups least appealing. • They like breads, meats and desserts best.

2. Flavor • A mixture of taste, aroma, and texture • The four basic tastes recognized by the human taste buds are sweet, sour, salty and bitter. • Aroma is closely associated with flavor. • When you make a food, it will taste even better to you if it has a good smell. • Do not repeat similar flavors.

3. Color • When used correctly, color not only appeals to the eyes, but also stimulates the appetite. • Garnishes can add color to a meal. • Make sure you vary the colors of the foods in a meal.

4. Texture • Texture is the feel of food in the mouth. • Work toward a balance between soft an solid foods. • Avoid serving 2 or more chopped, creamed or mashed dishes together.

5. Shape and Size • Avoid serving several foods made up of small pieces. • Be sure to use variety

6. Temperature • Hot foods should be hot and cold foods should be cold. • Foods served lukewarm do not usually stimulate the senses of taste and sight.

Steps to Menu Planning • Choose the main dish • Select a grain food to accompany the main dish or serve a bread instead • Select 1-2 vegetable side dishes • Choose a salad • Select a dessert and/or appetizer • Plan a beverage

2.4 Describe strategies of food shopping to make informed food purchases 1. Consider the family food budget (an orderly program for spending, saving and investing the money you earn to achieve desired goals) before making purchases 2. Know when to use convenience and semi prepared foods (a convenience food that still requires some preparation before being served) 3. Read nutrition labeling (an analysis of a food product’s contribution to an average diet that appears on the product packaging) to make sure you know what you are buying. food labels have Universal Product Code (series of lines, bars, and numbers that appears on the package of a food or nonfood item) which appear on the receipt as the item name and price

4. In order to make informed choices consumers must be able to comparison shop considering brand name versus generic. 5. Most stores offer shelf tags that allow consumers to compare unit pricing to determine if they are getting the most for their food dollar.

Consumers must be aware that packaging costs are involved in their purchases. By recycling and precycling (thinking about how packaging materials can be reused or recycled before buying a product) they aid in the conservation (protecting the environment and natural resources against waste and harm) effort. 7. Remember to use open dating (a system of putting dates on perishable and semi perishable foods to help consumers obtain products that are fresh and wholesome)when making purchases

The meal manager must decide where to shop for food purchases. • supermarkets-vary in size, carry both food and nonfood items, may have deli and bakeries, some offer home delivery, check cashing/credit, pharmacy and banking services • discount supermarkets-large quantities at reduced prices, may not carry fresh meat or produce, may have to sack own groceries • 24 hr. conveniences stores -always open, large or small, higher prices

specialty stores -carry one specific product ex. dairies, bakeries, butcher shops, ethnic markets outlet stores -reduced prices from individual food manufacturers, may not meet quality standards for retail sale, but safe and nutritious food co-ops -owned and operated by a group of consumers, food is purchased in bulk so prices are low, limited to members of the co-op farmers’ market -sells directly from the farmer to the consumer, often fresher produce at lower prices roadside stands -smaller than a farmer’s market, run by one family, specializes in home grown fruits and vegetables

Name government agencies that regulate food safety • FDA (Food and Drug Administration) an agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs • USDA (United States Department ofAgriculture) an agency that monitors the safety and quality of poultry, eggs, and meat products

Career Opportunities • consumer advocate-someone who acts or intercedes on the behalf of another who buys goods or services • food scientist-experts who work with the sources of nutrients for living things • caterer-someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings • dietician- a health care professional who had training in nutrition and diet planning

Management Skills in Meal Preparation