UNIVERSITY OF SOUTH AFRICA (UNISA)
College of Agriculture and Environmental Sciences
⋄
MEAL MANAGEMENT
Semester 1 — Assignment 2 — 2026
⋄
Module Code: HPM2602
Module Name: Meal Management
Assignment No.: Assignment 2
Due Date: 15 April 2026
Semester: Semester 1, 2026
Submitted in partial fulfilment of the requirements for Meal Management (HPM2602)
at the University of South Africa.
,UNISA | HPM2602 Meal Management — Assignment 2
Question 1: Menu Planning — Sensory Appeal, Evaluation, Consumer Profiling and Con-
siderations
1.1 Food Characteristics and Correct Combinations in Menu Planning
When planning menus, the planner must picture how the finished meal will look on the plate
and how its various components will interact through the senses of sight, smell, taste, and
touch. According to Lundberg and Walker (2019:112), sensory and aesthetic appeal is one of
the most direct pathways to customer satisfaction, since people evaluate food before they
even taste it. The food characteristics that guide correct combinations are described below.
Colour and Eye Appeal
Colour is the first characteristic a diner notices and it directly influences appetite (Spence
and Piqueras-Fiszman, 2014). A plate that features at least two or three contrasting colours
signals freshness and variety. The planner should avoid groupings where all items share the
same hue.
Example of a correct colour combination: Grilled salmon (orange-pink) served with steamed
broccoli (deep green) and roasted butternut (bright orange) on a white plate — the three con-
trasting colours create immediate visual appeal.
Example of an incorrect combination to avoid: Crumbed chicken fillet with mashed potato
and cream of mushroom sauce — three cream-beige components produce a monochromatic,
unappealing plate.
Texture
Texture refers to the structural properties of food as perceived in the mouth, described with
terms such as crisp, soft, chewy, smooth, or grainy (Stanton, 2018:88). A well-planned meal
should offer contrast in texture so that eating remains engaging throughout.
Example of a correct texture combination: Creamy butternut soup (smooth) served with
a crusty wholewheat bread roll (crisp and chewy) — the contrast between the two textures
prevents sensory fatigue.
Page 1 of 20
, UNISA | HPM2602 Meal Management — Assignment 2
Consistency
Consistency refers to the degree of firmness, density, and viscosity of food, ranging from
runny to firm, or thin to thick when describing sauces (Stanton, 2018:89). Serving multiple
dishes of identical consistency produces a meal that feels monotonous.
Example of a correct consistency combination: A hearty beef stew (thick, dense sauce)
paired with a light side salad dressed in a thin vinaigrette — the contrast in viscosity balances
the overall meal experience.
Shape and Size
Shape and size affect how a plate looks and how convenient the food is to eat. Using a
food processor, slicer, or mandoline to cut vegetables in different forms adds visual interest
even when the same ingredient is used more than once on the plate (Spence and Piqueras-
Fiszman, 2014).
Example of a correct shape combination: Whole roasted baby carrots alongside diced potato
cubes and julienned green beans — three different geometric forms from three vegetables
make the plate lively and interesting.
Flavour Combinations
Flavour encompasses taste, aroma, and chemical feeling factors. The five basic tastes are
sweet, salty, sour, bitter, and umami (Stanton, 2018:91). A balanced meal presents a pleasant
interplay between contrasting or complementary flavour profiles. According to Spence and
Piqueras-Fiszman (2014), pairing ingredients that either share flavour components or offer
deliberate contrast produces more satisfying combinations.
Example of a correct flavour combination: Roast pork served with a tart apple sauce and a
lightly salted jus — the sweetness of apple contrasts the savoury-salty pork, and the acidity
cuts through the fat.
Method of Preparation
Using varied cooking methods across dishes on the same menu prevents the repetition of a
single cooking style. If the starter is deep-fried, the main course should ideally be baked or
Page 2 of 20
College of Agriculture and Environmental Sciences
⋄
MEAL MANAGEMENT
Semester 1 — Assignment 2 — 2026
⋄
Module Code: HPM2602
Module Name: Meal Management
Assignment No.: Assignment 2
Due Date: 15 April 2026
Semester: Semester 1, 2026
Submitted in partial fulfilment of the requirements for Meal Management (HPM2602)
at the University of South Africa.
,UNISA | HPM2602 Meal Management — Assignment 2
Question 1: Menu Planning — Sensory Appeal, Evaluation, Consumer Profiling and Con-
siderations
1.1 Food Characteristics and Correct Combinations in Menu Planning
When planning menus, the planner must picture how the finished meal will look on the plate
and how its various components will interact through the senses of sight, smell, taste, and
touch. According to Lundberg and Walker (2019:112), sensory and aesthetic appeal is one of
the most direct pathways to customer satisfaction, since people evaluate food before they
even taste it. The food characteristics that guide correct combinations are described below.
Colour and Eye Appeal
Colour is the first characteristic a diner notices and it directly influences appetite (Spence
and Piqueras-Fiszman, 2014). A plate that features at least two or three contrasting colours
signals freshness and variety. The planner should avoid groupings where all items share the
same hue.
Example of a correct colour combination: Grilled salmon (orange-pink) served with steamed
broccoli (deep green) and roasted butternut (bright orange) on a white plate — the three con-
trasting colours create immediate visual appeal.
Example of an incorrect combination to avoid: Crumbed chicken fillet with mashed potato
and cream of mushroom sauce — three cream-beige components produce a monochromatic,
unappealing plate.
Texture
Texture refers to the structural properties of food as perceived in the mouth, described with
terms such as crisp, soft, chewy, smooth, or grainy (Stanton, 2018:88). A well-planned meal
should offer contrast in texture so that eating remains engaging throughout.
Example of a correct texture combination: Creamy butternut soup (smooth) served with
a crusty wholewheat bread roll (crisp and chewy) — the contrast between the two textures
prevents sensory fatigue.
Page 1 of 20
, UNISA | HPM2602 Meal Management — Assignment 2
Consistency
Consistency refers to the degree of firmness, density, and viscosity of food, ranging from
runny to firm, or thin to thick when describing sauces (Stanton, 2018:89). Serving multiple
dishes of identical consistency produces a meal that feels monotonous.
Example of a correct consistency combination: A hearty beef stew (thick, dense sauce)
paired with a light side salad dressed in a thin vinaigrette — the contrast in viscosity balances
the overall meal experience.
Shape and Size
Shape and size affect how a plate looks and how convenient the food is to eat. Using a
food processor, slicer, or mandoline to cut vegetables in different forms adds visual interest
even when the same ingredient is used more than once on the plate (Spence and Piqueras-
Fiszman, 2014).
Example of a correct shape combination: Whole roasted baby carrots alongside diced potato
cubes and julienned green beans — three different geometric forms from three vegetables
make the plate lively and interesting.
Flavour Combinations
Flavour encompasses taste, aroma, and chemical feeling factors. The five basic tastes are
sweet, salty, sour, bitter, and umami (Stanton, 2018:91). A balanced meal presents a pleasant
interplay between contrasting or complementary flavour profiles. According to Spence and
Piqueras-Fiszman (2014), pairing ingredients that either share flavour components or offer
deliberate contrast produces more satisfying combinations.
Example of a correct flavour combination: Roast pork served with a tart apple sauce and a
lightly salted jus — the sweetness of apple contrasts the savoury-salty pork, and the acidity
cuts through the fat.
Method of Preparation
Using varied cooking methods across dishes on the same menu prevents the repetition of a
single cooking style. If the starter is deep-fried, the main course should ideally be baked or
Page 2 of 20
