Meal Analysis
Below are some examples of meal analyses. Even though we were not managers of every meal, we still had to plan for a meal, creating a meal analysis following the guidelines for the whole day. I have included meal analyses for the gluten free lab, the equipment lab, and the heart healthy lab.
This assignment was challenging in its own way, due to the variety of challenges that came with each meal. As mentioned before, there was some challenge that prevented us from preparing a "normal" meal, creating us to think outside of the box. The gluten free meal had to use all gluten free ingredients, which was challenging for me as I have never really worked with creating a whole day's worth of meals without gluten. The equipment lab required you to use a variety of equipment pieces found in the lab, as well as creating a pound of pasta dough and a pound of bread dough. The heart healthy meal require you to make dishes that were heart healthy, including cutting or substituting for increased cholesterol, sugar, and fat.
These assignments really urged creativity, creating us to use a variety of ingredients. I found it challenging to create a whole menu for a day, making sure to include the proper amount of food groups to cover basic nutrients over the course of the day. It was fun to experiment with different ingredients and tastes, creating a well-rounded menu.
This assignment was challenging in its own way, due to the variety of challenges that came with each meal. As mentioned before, there was some challenge that prevented us from preparing a "normal" meal, creating us to think outside of the box. The gluten free meal had to use all gluten free ingredients, which was challenging for me as I have never really worked with creating a whole day's worth of meals without gluten. The equipment lab required you to use a variety of equipment pieces found in the lab, as well as creating a pound of pasta dough and a pound of bread dough. The heart healthy meal require you to make dishes that were heart healthy, including cutting or substituting for increased cholesterol, sugar, and fat.
These assignments really urged creativity, creating us to use a variety of ingredients. I found it challenging to create a whole menu for a day, making sure to include the proper amount of food groups to cover basic nutrients over the course of the day. It was fun to experiment with different ingredients and tastes, creating a well-rounded menu.
Meal Pattern Assignment
In one of the first assignments from this semester, we were given ten meals with simple ingredients or dishes and we had to create a whole new menu pattern. The original copy contained simple dishes or even foods that were not compatible. We could be as creative as possible, even moving ingredients around, but not adding anything major in. This proved to be challenging, as some dishes were hard to make "better," due to the lack of ingredients. Overall, I learned about how to expand my ideas of menus, and realizing the power that food can have. The sound of dishes can also have a great effect on those who are deciding what to eat. I have attached a copy of the revised edition, with my creations.