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Food and nutrition presentation final
- 4. Considerations before preparing meal Food needs Time needed Proper servings Groceries Limited budget Family member availability Meal appeal Balanced meal Proper servings
- 5. First Step: Needs of the family! Family Member Needs: Likes/dislikes, time schedules, food allergies Father -Likes spicy food and available on weekends and after 6 p.m. On weekdays Mother - Prefers food involving no meat and available on weekdays after 6 p.m. And after 2 p.m. On weekends Brother - Enjoys dessert (especially with chocolate) and available after 4 p.m on weekdays and all day
- 6. Factors affecting Meal Planning Time: - Time taken should not be too long, as I had to serve the food by a specific time. - Pick a recipe that would not require a great deal of time Budget: - The entire cost of the meal should preferably fall under $ 20.00. - Ingredients should be bought within the price.
- 7. Factors affecting Meal Planning Food preparation skills: • Do not require too many complex procedures or materials. • Need to know how to perform the basic food preparation tasks such as dicing, frying, kneading, sauteing etc. Equipment available: • Basic equipment such as cutting board, knife, frying pan, blender . • Recipe needs equipment readily available at home
- 8. Considering Food needs? • Their requirements dictate what you are and are not able to cook. • Take into account any food allergies, food intolerance, likes, dislikes etc. to ensure that they enjoy the meal and it is nutritional for them as well
- 9. Requirement: skills Puree: To press food through a strainer or food mill to make it smooth (in this case, using the blender) Knead: To work the dough by pressing and folding until dough becomes soft and elastic Sautee: To cook gently, usually in fat Dice: To cut food into small pieces Simmer: To soak gently in a liquid
- 10. Requirements: Equipment To prepare the dishes from my recipes, I will need the following utensils to cook the food: 1. Saucepan/Skillet (to cook the soup and rice cakes) 2. Measuring cups and spoons 3. Blender (to puree the soup) 4. Oven and cookie sheet
- 11. Servings and Food distribution Soup: 8-10 Servings Bannock: 10-12 servings • Reduce the yield of my soup recipe by cutting the ingredients down in half , so that the meal will serve 4 people with decent portions in the servings themselves. • Divide the ingredients of the bannock recipe into one-third to feed 4 people instead of 12.
- 12. Conforming to Canada's Food Guide Food Group Menu Item Fruits and vegetables Soup: -Corn -Butternut squash -Bay leaves Grain Product -Wild rice cakes -Bannock (bread) Milk and alternatives -Bannock (milk is part of recipe) -Tea (milk is optional) Meat and alternatives - Green beans -Nuts (almonds in rice cakes)
- 13. Meal Appeal: FACTtS Flavour: • Soupi ngredients by themselves are flavorful, especially when sautéd, • Spice the soup up a bit more by adding flavourings such as basil, bay leaves and parsley as well as red pepper flakes. Aroma: • Sautéd vegetables, additional seasonings and strong flavours such as basil and parsley, the soup were very fragrant! The bread was baked fresh out of the oven and smelled fantastic!
- 14. Meal Appeal: FACTtS Color: • The soup looked delicious with many different colors of the vegetables like green (beans), yellow-orange (squash) and bright yellow (corn).The bread was more of a cream color and went well with the soup. Texture: • The texture of the soup was consistent and flow y, but not watery. • The bread went quite well with that, as it was crisp on the edges and soft and warm on the inside! .
- 15. Meal Appeal: FACTtS Shape: • For the meal, instead of just having traditional bread sticks, I decided to go for the bread on a stick! • The soup is served in a traditional bowl, however the bread is served on a skewer, just to add something new to the mix. • The 'kebab' style bannock added more shape to the meal and looked appetizing. Temperature: • The soup was steamy when served and the bread was be freshly baked out of the oven, soft on the inside and just a little crisp on the edge, perfect with the soup! • The rice cake was warm, with cold strawberry syrup (the difference in temperature worked quite well!)
- 17. Gathering the Ingredients: Soup Peas Butternut Squash Corn Salt Sugar Pepper Seasoning
- 19. Gathering the ingredients: Bannock Milk All purpose Flour Sugar Salt Baking Powder
- 25. Table Setting
- 27. Describe the appearance and taste of the meal: What it looked like: • Appetizing • Fresh and hot • Right consistency • New approach to bread with soup
- 28. Describe the appearance and taste of the meal: Soup: Bread: - Lots of vegetables - Soft texture (inside) - Tangy taste - Crispy edges - Herbs and spice - Sweet and salty - Flavorful - Bite sized! - Even consistency What the meal tasted like: Describe the appearance and taste of the meal: Describe the appearance and taste of the meal:
- 29. Choice of menu • Enjoyed choice of menu. • Liked the combination of soup and bread with rice cakes as dessert. Improvements: • Baked the bread for a bit longer and fried the rice cakes for slightly longer as well. • Made the rice cakes a bit larger.
- 30. Time preparation skills Total Time to cook: 2 hours Any time conflicts or surprises? • Took longer than 10 minutes to cut up all of the vegetables for the soup. • Took less to time to cook the rice for the rice cakes than the initial 30 minutes.
- 31. Let's review math: Costs! Actual Cost of meal: $8.77 What's with the cost? • Amount way lower than expected • Designated around $10-15 for the ingredients, but spent much less than that. • This was mainly due to the fact that I had many of the ingredients available at home and didn't have to buy many of them, which saved me a lot of money.
- 32. Hunting for discounts! Ingredients at home: Baking Powder Green beans Parsley Salt Bay leaves Basil Sugar Milk All purpose Flour Oregano Ingredients on Sale: Cornmeal Butternut Squash
- 33. Environmental Footprint Reduce the environmental footprint of my meal by: • Buying locally grown food items. This would ensure that the food was not imported from far away countries reducing the pollution created by airfare and transportation. • After cooking, use the food waste as compost to make the soil more fertile while reducing waste, eliminating usage of harmful fertilizers and creating less of an environmental footprint!
- 34. Any challenges? Trying to find a recipe to fit everyone's needs • Cutting the butternut squash
- 35. Evaluation: Parent Interview time!