The document discusses achieving balance in a menu through a variety of ingredients, cooking methods, condiments, and nutritional contents. It also notes that menu balance can be used as a marketing tool. Additionally, the document emphasizes providing a range of colors, textures like soft, smooth, crunchy and crisp, and flavors like spicy, chilli, sweet and sour to make the food appealing visually and through different tastes and sensations. A variety of cooking methods like grilling, pan frying, deep frying, steaming and boiling are also recommended to achieve menu balance.

1. MENU BALANCE

2. MENU BALANCE
 The balance within a menu is achieved
by the use of a range of ingredients,
cooking methods and a variety of
condiments.
 We need to make sure we are also
using the correct nutritional contents.
 Different options also make it a
marketing tool
 AVOiD REPETITION

3. MENU BALANCE
 COLOUR
Providing a range of colours to make the
food look eye appealing to the consumer
As the eye and brain eat first.
First impressions count!!

4. MENU BALANCE
 Texture
Different types of textures with food will
give of different thoughts. To make the
meal an experience
 SOFT
 SMOOTH
 CRUNCY
 CRISP

5. MENU BALANCE
 Flavour
Balancing different foods together will
give off a different taste
 Spicy
 Chilli
 Sweet
 Sour
 Ginger
 Garlic

6. MENU BALANCE
 Cooking Method
Avoid using the one type of method
 Grill
 Pan fry
 Deep fry
 Steam
 Boil