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Friday, 01 June 2007

When scheduling meals, for your family or friends, you should always make them "attention-grabbing". For example, you can plan a lively meal that is always enticing rather than a unexciting one. Most foods start out looking bright and colorful. You can keep them that way if you follow some wide-ranging rules in meal preparation.

To add attention to the meals you are preparing, try to use the following principles:
1) Choose foods that make good-looking color combinations. If the food itself has little color, plan to add a garnish such as parsley, lemon, or some type of fruit slices.

2) Avoid duplication of flavors in a meal. For instance, try to avoid serving tomatoes as soup, salad, and sauce all in the same meal; or apples in the form of a beverage, salad, and pie in a single meal.

3) Select flavors that blend. Some favorites that will go together are pork and apples, turkey and cranberries, and lamb and mint jelly. Serve mild (or bland) foods with highly seasoned or strong flavor foods. For example, bland spaghetti goes well with a highly seasoned sauce.

4) Keep away from recurrence of shapes in the foods served in a meal. For illustration, meatballs, new potatoes, and whole beets are all round. Meatballs, mashed potatoes, and julienned beets provide varied shapes and add interest in the same meal.

5) Distinguish the texture of foods served together. A meal is more interesting if some foods are soft and others are crispy. Cases in point, crunchy cookies are a favorite with ice cream. On a vegetable platter, a raw vegetable might be served as contrast in consistency to soft dips.

6) Use multiple preparation methods for each meal. Add a cold crisp salad to a hot oven meal made up of meat loaf, baked potatoes, tomatoes, and cherry pie. Steer clear of serving a meal in which all the foods have been fried or have been creamed.

7) Offer diversity in the temperatures of the foods served. Hot meals would be improved in this reverence by the addition of cold salad and ice cream on the cake. With the exception of hot southern weather, an all-cold meal has more appeal when served with a hot beverage such as hot chocolate, gourmet coffee, or soup.

8) In the development of meals for visitors, avoid foods or food combinations with sturdy, strange flavors. Unless you know your company’s preferences, it is best to serve foods that are liked by nearly everyone.

It takes some amount of fortitude, accuracy, and timing to prepare a remarkable meal. Your accomplishment will come easily with good planning, good utensils, and lots of practice.

Posted by: AT 10:04 am   |  Permalink   |  0 Comments  |  Email
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