PART FUNCTION

BRAINSTORM:

THE PARTS OF A MEAL

AND WHAT THEIR FUNCTIONS ARE

Appetizer To stimulate

the appetite – get your taste buds going

E.g. breads, soups, salads, Hors d'œuvres

PART FUNCTION

Entrée/Main Course

Bulk of the meal Typically includes a lot

of protein & nutrients (beef/ pork/ poultry/ fish/ eggs/ meat alternatives)

May include a pasta dish

Includes carbs, proteins, vitamins, fats, minerals

Provides most calories

PART FUNCTION

Side Dish Vegetables, pasta,

rice Adds other

nutrients and calories not found in the Entrée

Adds colour Adds bulk Incorporates meal

appeal

PART FUNCTION

Dessert Provides fruit/ milk products/ grain products

Typically adds "something sweet"

Considers meal appeal

PART FUNCTION

Beverages Something to drink Can complement

the meal or dessert To help with

digestion To help wash the

food down

PART FUNCTION

When preparing a meal you When preparing a meal you need to ensure that all need to ensure that all components of the meal components of the meal will be ready when it's will be ready when it's time to serve.time to serve.

i.e. The appetizer first and all the components i.e. The appetizer first and all the components of the main course ready at the same time.of the main course ready at the same time.

i.e. The hot stuff will be hot and the cold stuff i.e. The hot stuff will be hot and the cold stuff will be chilled.will be chilled.

In order to organize the In order to organize the activities involved in activities involved in preparing a meal, divide preparing a meal, divide the foods of a menu into the foods of a menu into four preparation time four preparation time zones.zones.

Those foods that do not harden, dry out, or toughen for a period of time.

These foods can be prepared earlier in the day or the day before.

Examples include; soup, breads, desserts, iced beverages.

1. FOODS PREPARED IN ADVANCE

Prepare these foods at the beginning of the meal preparation period.

This includes foods that need an hour or more to cook.

Examples include: casseroles, oven and pot-roasts, stews, braised meats, some vegetables (e.g. potatoes, turnip).

2. FOODS THAT REQUIRE THE LONGEST COOKING TIME

Prepare these foods closer to the serving time.

This includes foods that take less than an hour to cook.

These foods have the best flavour and texture when served immediately.

Cooking time must be carefully arranged so that the rest of the meal is ready to be served when these foods are done.

Examples include: fried, broiled, pan-fried foods, vegetables, eggs, cheeses, coffee, tea, and cocoa.

3. FOODS THAT REQUIRE SHORT COOKING TIME

These must be timed so that they are prepared just before the meal is served.

Examples include: gravies, mashing potatoes, toasting bread, browning breads, making tea, pouring milk, arranging and garnishing foods for serving.

4. LAST MINUTE PREPARATIONS

Dividing the preparation of a meal Dividing the preparation of a meal into four zones enables one to:into four zones enables one to:

Consider the length of cooking Consider the length of cooking time required.time required.

Group the foods into logical order Group the foods into logical order of preparation.of preparation.

Consider the time required for Consider the time required for preparing the food and not just the preparing the food and not just the cooking of the food.cooking of the food.

Save personal time and energy.Save personal time and energy.