Alma Bax 
Menu making is a process that can be daunting and overwhelming. The goal of this article is to provide you with general rules for menu making, as well as some tips and tricks to help make your menu a success.
In order to create a menu, there are some basic rules that you should know. The explain the basic rules of menu planning article will help you out with those basics.
Instructions:
Perhaps the most difficult aspect of meal planning for a family is ensuring enough variety. A person who employs the same recipes and food combinations over and again will quickly get into a rut, and her family members will lose interest in their meals.
- This situation occurs even when the family enjoys certain meals. They will not get tired of the meals they like as fast if they are offered less often. When a wider range of foods is utilized, there is also a greater opportunity to exercise economy.
- The significance of preparing meals in a methodical manner, no matter how basic they may be, should not be ignored. Even if breakfast consists of just two or more dishes, lunch consists of three or four, and supper consists of no more than four or five, some preparation is required to ensure that the meal is appropriately balanced.
- If the meal planning ideas previously provided are used to this task, producing meals that are both beautiful and well balanced will be a breeze. In addition to these recommendations, there are a few basic menu-making guidelines to follow. The majority of these are straightforward and require little work to implement.
- Unless the menu is being prepared for a particular event, the prices of the different items should be balanced. For example, if a high-priced steak is being offered, the vegetables and salad chosen to accompany it should be reasonably priced.
- If a costly salad is provided, however, a low-priced dessert, such as a basic rice pudding, should be given to balance the expense of the other meal. This kind of meal planning is recommended for cost savings, and if properly followed, all of the meals may be prepared for about the same price.
- Another essential aspect of effective meal planning is to avoid serving two meals prepared from the same item at the same time. Tomato soup and tomato salad, for example, should not be served at the same time since the flavors clash.
- Corn soup contrasts considerably better with tomato salad than tomato soup because it provides the mild taste required to balance out the acidity of the salad. True, some women object to such planning since it prevents them from using all of the resources they may have on hand at the same moment. However, in almost every case, the components may be utilized to great effect in subsequent meals, and the increase in diversity is sufficient to justify the employment of such a technique.
- The taste of the meals chosen should be varied, just as the materials used to build up the dishes of a meal should be varied. For example, rice, macaroni, and potato are an unappealing combo. They are too similar because they are all rich in starch; furthermore, their consistency is too similar, and their flavors are all insipid.
- If a dinner includes one or two dull dishes, make a particular effort to provide a strongly flavorful dish to break up the monotony. The same may be true of acid meals; having too much of these is just as bad as having too few bland ones.
- It would be wonderful to have fresh fruit for breakfast every day, but such fruit is not always available. When fresh fruit is not available every day, it is preferable to alternate canned or stewed dry fruit rather than having it for many days in a row and then having to serve the alternate for several days.
- Cereals are the same way. If both cooked and uncooked cereals are to be used, it is much preferable to rotate them rather than serving cooked cereals for breakfast one week and uncooked cereals the following.
- When two vegetables are served at the same time, they should be of distinct varieties. Despite the fact that sweet potatoes and white potatoes are often served together, they do not belong in the same dish. In fact, two vegetables of different consistency should be provided throughout most seasons of the year.
- If spinach is given with a meal, a contrasting vegetable, such as carrots, shell beans, or other legumes, should be offered alongside it. Beets and carrots, as well as cabbage and spinach, should not be mixed, particularly if both vegetables are dressed with a sour sauce.
- If paired with a strongly seasoned sauce or another highly seasoned meal, or even a food with a completely different taste, a bland or high-fat item, such as roast pork, certain types of fish, etc., becomes considerably more palatable. For this reason, apple sauce or baked apples are often offered with roast pig, while sour sauces or pickles of some kind are typically provided with fish to offset its blandness.
- To ensure the most successful dinners, choose the main course first, then consider the side dishes, such as soup, salad, and dessert. Meals may be appropriately balanced with this technique of meal planning because if the main course is heavy, the others can be lightened or skipped entirely, and if the main course is light, heavier dishes can be chosen to complement it.
- The heavier meal of the day should be given about midday if feasible, and the lighter meal in the evening. For youngsters, this strategy should always be followed, and it is preferred for adults.
- However, eating supper at noon is typically difficult, if not impossible, since one or more members of the family are often out on work, and returning home for dinner at noon is impracticable. In this case, the evening meal should be the most filling, but not overly filling, and overeating should be avoided.
- Tea and coffee should be used in moderation at all times. This guideline should be observed especially by those who are anxious or high-strung, or who suffer from indigestion or sleeplessness. In any case, it is not a good idea to consume any of these drinks late at night.
The menu pattern is a general rule that can be used to create menus.
Frequently Asked Questions
What are the general rules in menu planning?
The general rules for menu planning are to plan for the future, and to make sure that you have enough food in your pantry.
What are the rules in writing a menu?
The rules in writing a menu are that you should always be clear, concise, and direct. You should also avoid using jargon or technical terms.
What are the golden rules for planning a menu?
The golden rules for planning a menu are as follows: 1. Make sure your menu is visually appealing and easy to navigate 2. Make sure that you have enough variety in the foods that you offer 3. Make sure that the menu items appeal to all of your customers, not just one specific group 4. Ensure that there is plenty of seating space available
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