,Contents
Introduction ..................................................................................................................................... 4
Menu planning ................................................................................................................................ 4
The principle of menu planning and design .................................................................................... 4
Characteristics and pairings of foods .............................................................................................. 5
Corrosive Starch Combinations ...................................................................................................... 5
Never have acidic foods and starchy meal types together for dinner. ................................. 5
Utilized on servings of mixed green Protein-Carbohydrate Combination...................................... 5
Never eat a concentrated protein and a gathered carb at a similar supper. ...................... 5
Protein-Protein Combination .......................................................................................................... 6
Never burn through ho amassed proteins at a similar supper. ........................................................ 6
Protein-Fat Combination ................................................................................................................. 7
Avoid consuming too many fats and proteins at once. ................................................................... 7
Corrosive Protein Combination ...................................................................................................... 7
Try not to eat corrosive organic products with proteins. ................................................................ 7
Sugar-Starch Combination .............................................................................................................. 8
Try not to burn through starches and sugars together. .................................................................... 8
Starch-Starch Combination ............................................................................................................. 8
Eat however one gathered starch food at a feast. ............................................................................ 8
Sugar-Sugar Combination ............................................................................................................... 9
Eat sugars (products of the soil) food sources at isolated suppers .................................................. 9
Take Melons Alone ......................................................................................................................... 9
Try not to burn through melons with some other food sources ...................................................... 9
Take Milk Alone ........................................................................................................................... 10
Milk is best taken alone, not to mention. ...................................................................................... 10
Colors ............................................................................................................................................ 10
Red ................................................................................................................................................ 10
Yellow/Orange .............................................................................................................................. 11
No Color? Forget about it ............................................................................................................. 12
Eat Your Colors ............................................................................................................................ 13
Counting Colors ............................................................................................................................ 14
, Blue/Purple ................................................................................................................................... 14
Texture .......................................................................................................................................... 15
Consistency ................................................................................................................................... 16
Flavors combination...................................................................................................................... 17
The Top 5 Great Contrasting Flavor Pairings of All Time ........................................................... 18
Salt and Pepper ............................................................................................................................. 18
Sweet and Basic ............................................................................................................................ 18
Prepared ........................................................................................................................................ 19
Salt and Vinegar ............................................................................................................................ 19
Salt and Sweet ............................................................................................................................... 19
MENU PLANNING DESIGN ON CUSTOMER-BASED REQUIREMENTS .......................... 20
Constrained menu planning .......................................................................................................... 20
Needs of the business .................................................................................................................... 20
Calculating the cost of items and menus....................................................................................... 20
Cost price and menu...................................................................................................................... 21
Menus should be developed and evaluated to fulfill customer and business needs ..................... 21
Develop menus taking into account .............................................................................................. 21
Examine the menus: ...................................................................................................................... 21
Conclusion .................................................................................................................................... 22
Introduction ..................................................................................................................................... 4
Menu planning ................................................................................................................................ 4
The principle of menu planning and design .................................................................................... 4
Characteristics and pairings of foods .............................................................................................. 5
Corrosive Starch Combinations ...................................................................................................... 5
Never have acidic foods and starchy meal types together for dinner. ................................. 5
Utilized on servings of mixed green Protein-Carbohydrate Combination...................................... 5
Never eat a concentrated protein and a gathered carb at a similar supper. ...................... 5
Protein-Protein Combination .......................................................................................................... 6
Never burn through ho amassed proteins at a similar supper. ........................................................ 6
Protein-Fat Combination ................................................................................................................. 7
Avoid consuming too many fats and proteins at once. ................................................................... 7
Corrosive Protein Combination ...................................................................................................... 7
Try not to eat corrosive organic products with proteins. ................................................................ 7
Sugar-Starch Combination .............................................................................................................. 8
Try not to burn through starches and sugars together. .................................................................... 8
Starch-Starch Combination ............................................................................................................. 8
Eat however one gathered starch food at a feast. ............................................................................ 8
Sugar-Sugar Combination ............................................................................................................... 9
Eat sugars (products of the soil) food sources at isolated suppers .................................................. 9
Take Melons Alone ......................................................................................................................... 9
Try not to burn through melons with some other food sources ...................................................... 9
Take Milk Alone ........................................................................................................................... 10
Milk is best taken alone, not to mention. ...................................................................................... 10
Colors ............................................................................................................................................ 10
Red ................................................................................................................................................ 10
Yellow/Orange .............................................................................................................................. 11
No Color? Forget about it ............................................................................................................. 12
Eat Your Colors ............................................................................................................................ 13
Counting Colors ............................................................................................................................ 14
, Blue/Purple ................................................................................................................................... 14
Texture .......................................................................................................................................... 15
Consistency ................................................................................................................................... 16
Flavors combination...................................................................................................................... 17
The Top 5 Great Contrasting Flavor Pairings of All Time ........................................................... 18
Salt and Pepper ............................................................................................................................. 18
Sweet and Basic ............................................................................................................................ 18
Prepared ........................................................................................................................................ 19
Salt and Vinegar ............................................................................................................................ 19
Salt and Sweet ............................................................................................................................... 19
MENU PLANNING DESIGN ON CUSTOMER-BASED REQUIREMENTS .......................... 20
Constrained menu planning .......................................................................................................... 20
Needs of the business .................................................................................................................... 20
Calculating the cost of items and menus....................................................................................... 20
Cost price and menu...................................................................................................................... 21
Menus should be developed and evaluated to fulfill customer and business needs ..................... 21
Develop menus taking into account .............................................................................................. 21
Examine the menus: ...................................................................................................................... 21
Conclusion .................................................................................................................................... 22
