Factors to consider in menu planning?

Answer 1

Vary the colours and textures; putting mashed potatoes right next to a chicken breast is not as cool as putting broccoli right next to it and a roasted herbed tomato half next to your mashed potatoes. The most important thing is finding out what the people you're serving hate or refrain from for Allergies or ethical reasons. Wine is a must, but if there's someone who doesn't drink it, ask them if you can make iced tea or get soda for them or something. You don't want to take wine away from everybody else, but you also don't want the non-drinker to feel left out, so do something like get their favourite soda. Same thing with a vegetarian; if you're doing some kind of steak, also cook a slab of tofu that you've marinated in a bit of the marinade you made for the meat.

Answer 2

Several factors go into planning a good, satisfying meal. Striving for nutritional balance, a variety of colors and textures is key, and heavier dishes should be contrasted with lighter ones.

(1) Select a main dish and 3 or 4 side dishes that compliment each other. Consider color, variety and texture of each dish. Eye appeal is a tremendous factor in whetting the appetite, so make sure every dish on the table isn't the same color or texture.

(2) One daunting task many beginning cooks face is having every dish in the meal ready at the same time. Work backwards, preparing the dish that will take the longest time first. Many side dishes can be prepared while the main dish is cooking. Prepared vegetables that only need to be heated through can wait until the very last. Check recipes carefully: some dishes require a long period of marinating; others must be prepared and refrigerated overnight.

(3) Cover all the food groups. A main dish can be meat, fish, fowl or vegetarian. It will generally be the main source of protein in the meal. Side dishes can include a starch: rice, potatoes, noodles; a green or yellow vegetable or two, plus a salad and bread, if desired. Sweets are generally left for dessert, but sweet salads or baked fruits are a nice compliment to poultry, pork or ham dishes. If serving a dessert, the lighter the meal, the richer the dessert can be, and vice versa.

Casseroles such as lasagna, stews or chili need little more than bread and a salad to round out the meal.

(4) Vary the preparation of each dish in the meal. Roast some dishes, steam others, boil or bake others. A meal in which every dish is prepared in the same way is dull and unexciting, and if everything is fried, it is hard on the digestion. Keep in mind, too, that some people cannot tolerate very spicy foods. Use caution in preparing them until you know the preferences of your family or guests.

(5) A more formal meal usually begins with an appetizer or soup, and concludes with an elegant dessert. A wine and cheese course is sometimes added.

(6) Except for very special occasions such as a wedding supper, the days of linen tablecloths and napkins and a separate utensil for every course are long gone. Still, aesthetics are a big part of enjoying a meal. It's nice to have every place setting laid out uniformly, with condiments and salt and pepper within easy reach of everyone.

Answer 3

Definately catchy names, consider lower prices, and elaborate descriptions.

Answer 4

if you can make it.