The success of an occasion depends to great extent on how much and how sumptuous the food is. That is why careful planning on what to prepare prior to the occasion should be done.
2. Food is vital to live.
Even the otherwise
perfect survival plan or
base can turn
catastrophic if it comes
to food shortage.
Farming
One of the largest steps in the history of
mankind was agriculture. Providing
steady food source it was one of the most
important steps towards civilization. Of
course, farming requires additional water,
and that will mean that wherever a base
is, there will be needed a renewable
source of water.
Livestock
Animals can provide a good food
source. Animals have the advantage
over most crops that they can walk,
but must be fed, somewhat defeating
the purpose but with this you can keep
your livestock close to base a safe
And better alternative than hunting.
Hunting and fishing
Where wildlife is plenty it can be a
good food source. Still it should
not be relied on and it should
never be a group's main food
source.
3. Meal planning is asking the what's for
dinner question once for the whole week, instead
instead of every night, and then shopping for and
prepping the ingredients before cooking. We
believe the simplest way to approach meal
planning is with three steps:
1. Select your dinners and their recipes, if needed.
2. Shop for ingredients.
3. Prepare those ingredients.
4. 1. Food
budget
2. Facilities and
Equipment
3. Time
and
energy
- plan a schedule
on what dishes to
prepare ahead of
time and what
dishes are later.
-check for their availability.
Determine what else is to be
bought and how much money
can be set aside for these or
use substitutes or perhaps find
ways to borrow the articles.
- refers to the cost
or amount of
money needed for
the food to be
prepared.
Factors to consider in Meal Planning
5. Factors to consider in
Meal Planning
occasion cultu
re
regio
n
belief
s
custo
ms
traditio
ns
4. Likes of
the
guests
5. Goals in
preparing
meals
• nutritionally
adequate
• economically
feasible
• aesthetically
satisfying
6. Steps in Planning Meals
Plan the menu
Approximate the
quantity of food
to be prepared
Make a list of
foods and supplies
to purchase
8. 1.Know the meat cuts of pork and beef and what recipes each cut are
best used for. Ask your suki about this.
2.Know how to judge good pork or beef.
- Meat inspection tag or seal, free from bad odor, color, fat and muscles.
1.Chicken – firm muscles, not bulging due to water injected beneath the
skin, free from bruises, molds and green spots, clean and free from
feathers.
2.Fresh eggs – clean, unbroken and rough shells.
3.Fresh fish – firm bodies, clear eyes, bright red gills, bright, shiny, tight
scales, slightly seaweed smell.
4.Fruits and vegetables – brought in season, fresh, abundant, cheap and
better in taste.
5.Fruits – plump, smooth-skinned, bright in color, free from bruises, holes,
wrinkles, spots, firm and heavy in size.
9. 6. Green leafy vegetables – young, crisp, bright colored, free from
wilts, bruises, decay, insects.
7. Vegetable pods – young, bright in color, free from decay, can be
easily snapped.
8. Root crops – clean, smooth, free from bruises or decay, firm, well
shaped.
9. Nuts and legumes – well- drained, firm not powdery, free from tiny
holes.
10. Rice – whole grain, free from foreign particles, weeds, stones and
pleasing aroma.
11. Canned goods – in good shape, no rust, bulges, check the
expiration date.
10. Preparing Meals
Factors to be considered
occasion time
amount
of money
to be
spent
number of
persons to
be served
12. Desire for
approval of the
group
Display of
wealth
Prestig
e
Sophisticatio
n
Honoring of
persons
Celebration of
events
13. Meals for the Guests: Order of Decisions
Numbe
r of
Guests
Use of
Money
Use of
Time
Meal
Service
Pattern
The
Menu
14. Compose the menu so that…
1. it is right for the proposed budget;
2. it fits your skill in cooking;
3. there is little required last minute cooking;
4. it is coordinated with your planned use of time;
5. it takes into account your facilities;
6. And consider the rules and guidelines of menu making.
PLANNING THE MAIN COURSE AND THE
DESSERT
