What are 5 factors to consider when planning meal?

Answer 1

Budget. Availability of ingredients. Kitchen skills. Family or personal tastes. Kitchen equipment.

Factors to consider in menu planning:

1. Health needs
2. Economic factors
3. Environmental factors
4. Ecologic Factors
5. Religious practices
6. Cultural Background
7. Social Factors
8. Education

A: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. A:Budgetry restrictions (list these first; you can't plan until you know how much you have to spend).

Time available to plan, purchase, prepare, serve, and clear up afterwards.

Number of diners.

Special dietary requirements of any diners, including health and religious needs as well as known preferences.

Age and other factors involving diners: will there be children, and what ages? Will there be aged or infirm or disabled diners?

Weather.

Are people to eat in or out of doors? In the home, or at a function?

What is the occasion? Different occasions could indicate variations in the menu.

What fresh foods are in season.

Local availability of all ingredients.

Transport of ingredients, if applicable.

Drinks to serve or make available.

Be prepared, without obsessing, for problems: rain on outdoor party days, extra or fewer guests than expected, a sudden heatwave...you can take these things in your stride with a bit of forethought.

Think of your own experiences with food and use that knowledge to plan ahead.

There are other factors, of course, which might be considered; above are some basics. Remember, the basics apply equally to day-to-day menus for the family, to lavish dinners for many guests , to intimate dinners for four, or to a barbecue for football buddies, and so on.

Keep it simple, stay calm, don't spend more than you can afford, then food will always be fun. As it should be.

A:When planning a meal you should consider these factors;

-> Who am I cooking for and then to cook for their likings and mine. If you are having a dinner party then find a balance between the likings as some may like extreme spice other may like mild spice.

-> Consider common allergy foods such as nuts, eggs etc. This way you will not have a problem if you are cooking for new people.

-> Consider using Halal meat, it has the same taste. This way if you have some Halal meat eating people then they can enjoy the meal with everyone else without feeling left out and it also lets them enjoy the food at ease.

-> Always have at least one or two vegetarian dishes even if your not cooking for vegetarians because this way you will have a fresher dish as well. Don't just try salad, try stuffed peppers etc.

-> Can you actually cook it?

-> Will it cook in time?

Cooking meals can be hard but just stay calm and pick easy, delicious foods and it will be a breeze. It is better to have simple food cooked to perfection then to try something extravagant and it tastes disgusting. SIMPLICITY IS THE BEST!!

Ingredients, balanced proportions of proteins, vegetables, starches, cost of ingredients, prep time and cook time.

Answer 2

This is the beginning of a list, to be continued and embellished by other meal planners.

1) Balance of carbs, protein, and fibre/vegetable.

2) What are the diners' intolerances/allergies? Lactose? Gluten? Sucrose? Fat? Eggs? Diabetic?

3) What are the diners' preferences? All meat? Vegetarian? No dairy? No sugar? No preservatives? No white flour? No pork? No shellfish? Kosher? Halal?

4) Prep times. What will take longest to cook? What has the shortest cooking time? What is the easiest to prepare? The most difficult? (These questions should be answered so you know when to start to prepare each dish in a multi-course meal. If you're serving three courses at once, even though they start at different times, they all need to finish cooking at about the same time.)

5) Portion size(s).

6) Are all ingredients available? If not, do you have reasonable substitutes?

7) Number of diners. (It's best to get a count prior to cooking so you don't buy and prepare a bunch of food that no one is going to eat... or worse - run out!)

8) Texture combination(s). Is it soft? crunchy? chewy? crisp? creamy? hard?

9) Taste combination(s) Is it salty? "herby"? sweet? tart? piquant?

10) Appearance. How does it look? "Presentation is 90%."

11) Logistics. If it's a a catered meal, you'll need adequate serving/carrying containers, heating sources, coolers, parking, access to the dining area, carts, tables, serving personnel, etc.

Answer 3

Diet restrictions are one factor to consider when planning a meal. Other factors to consider include the time it takes to prepare the meal, and how much food that you need per person.

Answer 4

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Answer 5

WHO, WHEN, WHERE, HOW, COST. Good Luck!