The document provides an overview of meal management concepts including menu planning and nutrition. It discusses the people involved in meal planning, risk factors of overweight/obesity, philosophy and goals of meal planning, and the process of management. It also covers factors to consider in planning menus and nutritious meals, food groups and the food pyramid, food sources and their functions, types of food labeling, menu planning considerations and types of menus, and simplified menu courses.

2. Food Service Professionals

4. Dyslipidemia- is a general term that refers to abnormal levels of lipids, a broad category of compounds that encompass everything from vitamins to cholesterol.

5. Type 2 Diabetes- a non- insulin dependent type of diabetes- a group of metabolic diseases in which a person has high blood sugar, either because the body does not produce enough insulin, or because cells do not respond to the insulin that is produced.

6. Coronary Heart Disease- refers to the failure of coronary circulation to supply adequate circulation to cardiac muscle and surrounding tissue.

7. Sleep Apnea- a sleep disorder characterized by abnormal pauses in breathing or instances of abnormally low breathing, during sleep.

8. Stroke- is the rapidly developing loss of brainfunction(s) due to disturbance in the blood supply to the brain

9. Gallbladder disease- Gallbladder disease is a common condition that affects mainly women. The symptoms vary widely from discomfort to severe pain which mainly begins after food. In severe cases the patient can suffer from jaundice, nausea and fever. The most common reason for gallbladder disease is gallstones.

10. Osteoarthritis- also known as degenerative arthritis or degenerative joint disease, is a group of mechanical abnormalities involving degradation of joints, including articular cartilage and subchondral bone

12. How important is cost control in the food budget

13. Can family meals enhance social skills of individuals?

14. How can family meals promote the health of various family members?

15. Can various family members develop creativity by helping in meal preparation and service?

17. Social Values

18. Cultural Values

19. Management of time, energy or combination of these resources

20. Value for Money and Conservation

21. Value for creativity

23. Organizing

24. Delegating

25. Implementing

26. Supervising

28. Food Budget

29. Differences in food habits

30. The time and skill of meal manager

31. Suitability, availability and quality of the food

32. Aesthetic and psychological aspects for food

34. Variety among and within food groups

35. Nutrient Dense Food

36. Nutrients of concern

37. Consideration for specific population groups

38. Fluid

40. GROW-Grow foods are foods that enhance growth development. Foods like milk, yogurt, cheese and other dairy products are types of this food group.

42. exercise

43. Replenish body stores of glycogen

46. Fat Provides essential fatty acids

47. Provides fat-soluble vitamins

48. Adds flavor to foods

49. Used as a fuel source

50. Protects and insulates body organs

52. Margarine and butter

53. Nuts and seeds

54. Avocado

56. Play role in building body tissue

57. Play role in muscle contraction

58. Involved in oxygen transport

60. Lean protein foods

61. Whole grains

63. Required for maintaining and developing muscle and other body tissue

64. Essential component of enzymes, hormones, and antibodies

66. Soy, dried beans, lentils

68. Involved in tissue repair and protein synthesis

69. Play role in red-blood-cell formation

71. Lean protein foods

72. Whole grains

74. Plays a role in digestion

75. Cools the body through sweat production

76. Has important role in many cellular processes

78. Bottled water

79. Fruit juices, dairy milk, soy milk

82. People Being Served

83. Resources available

84. Nutritive value

86. Vegetable Salad- Vegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.

87. Bound Salad- A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad. Bound salads are often used as sandwich fillings. They are also popular at picnics and barbecues, because they can be made ahead of time and refrigerated.

88. Main Course Salad- commonly known as "entrée salads" in North America) may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such assirloin or skirt, can be placed upon the salad. Caesar salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are types of dinner salad.

89. Fruit Salad- Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.

91. Cleanliness

92. Physical Features

93. Services and Personnel

94. Overall Food Quality

95. Fresh Produce

96. Meat and Dairy

97. Delicatessen and bakery

98. Breadth of inventory

100. Niche Markets- a bit smaller than supermarkets. It is the subset of the market on which a specific product is focusing; therefore the market niche defines the specific product features aimed at satisfying specific market needs, as well as the price range, production quality and the demographics that is intended to impact.

101. Discount Stores- a type of department store, which sells products at prices lower than those asked by traditional retail outlets.

102. Warehouse Clubs- A retail store, usually selling a wide variety of merchandise, in which customers are required to buy large, wholesale quantities of the store's products, which makes these clubs attractive to both bargain hunters and small business owners. This type of market usually requires an annual membership fee for shopping privileges.

103. Convenience Store- is a small store or shop in a built up area that stocks a range of everyday items such as groceries, toiletries, alcoholic and soft drinks. Convenience stores are usually located near residential areas.

105. Quotation and order sheet method- quantity and quality of an item are listed and a space or column is provided for recording quoted prices of vendors. The prices are compared and decision is made.

106. Blank check- this method is used when there is an extreme need for a particular food item. The buyer orders something without knowing the price and the vendor locates the food item. When the item is located, the vendor informs the buyer of the price and if it is within the buyer’s range, the item is delivered to the buyer.

107. Cost-plus- this is used when markets are unstable or prices are not known. The vendor buys the food item at the most favorable price and adds a certain amount to the quoted price. The additional price is often expressed in percentage (20%) and is used to cover the seller’s profit.

108. Formal buying methods- usually involve large contracts for commodities to be purchased for long periods of time and are usually written than oral.

109. Competitive-bid- involves several steps such as 1) the buyer sends invitations or places of advertisements for possible sellers to bid to supply food items. Invitation includes Set of Conditions: terms of payments, discount, method of delivery, billing requirement, payment arrangement and specifications of quality and quantity of food items. 2) Sellers and bidders provide the buyer the price quotation and other information as requested.

110. Negotiated-bid- sometimes bidders are hesitant to bid because of time restrictions, a fluctuating market or perish ability of the products. Buyer and seller negotiate over the phone the terms of specifications and others.

112. Type and image that the establishment wants to project

113. Style of operations and service system

114. Occasion when the item is needed

115. Amount of available storage area- dry, refrigerated, frozen

116. Financial resources and buying policies of the organization

118. Portion size based on yield test or other standard potion list set by management

120. style

121. appearance

122. Composition

123. Variety

126. Save time and energy

127. Save fuel cost/ transportation cost

128. Avoids temptation to buy forgotten items at a convenience store

129. Organizing a List

130. Structured according to the market’s floor plan

131. Canned goods and heavy items are at the top of the list

132. Next is refrigerated items (meats and milk)

133. Fresh produce can be selected prior to frozen foods

136. Factors in Shopping Decisions

137. Different brands of a product

138. Different forms of food

139. Weight measurement or different sizes in packages

141. Unit Pricing- are the price of each products that states the type and size of the food item which are positioned on the shelf edge

142. Open Dating- gives consumers important information about the remaining shelf life that can be expected or it is also known as the expiring date of the food items.

143. Bar Codes- digital numeric code printed on packages that permit scanning products for identity and price at check stands.

145. Lipids- or milk fat made up of triglycerides with a wide array of fatty fats

146. Carbohydrates- lactose (glucose or galactose)

147. Proteins

148. Casein- (78%); precipitates readily to form a curd using acid or the enzyme rennin

149. Whey proteins- (17%); remaining liquid which can be separated by draining the casein curd

150. Vitamins and minerals- all except vitamin C and iron; good source of calcium and phosphorus

151. Types of milk in the market

152. Fluid Milk

153. 1.1 Heat Treatment

155. HTST method- high-temperature short time pasteurization in which milk is heated to 72 oC and held for at least 15 seconds before cooling to 10 oC.

156. UHT (ultra-heat-treated)- sterilized milk that can be stored at room temperature until opened. This ultra- high temperature pasteurization; milk is heated very fast to 138 oC held for at least 2 seconds, then stored in a sterile container

157. Fat Level

158. Whole milk- possibly as high as 3.8% fat, with 160 calories per cup

159. Reduced Fat- 2% of fat, with 125 calories per cup

160. Low-fat or light milk- 1% fat, 102 calories

161. Non-fat or Fat- free milk- <0.1% fat, 90 calories

162. Flavored milk

163. Lactase- Treated Milk- lactose, the sugar in milk, is digested by lactase to form glucose and galactose in enzyme-treated milk, such as Lactaid. Lactaid is a milk which lactase has digested much of the lactose.

164. Buttermilk- this milk is made from skim milk that has been heated to 85oC for 30 mins and then fermented with lactic-acid- producing bacteria at 22 oC to produce somewhat thickened, slightly acidic milk.

165. Goat’s Milk- has stronger odor and flavor than cow’s milk, appeals to some consumers.

166. Canned Milk- processed at high temperatures for an extended period in airtight cans.

167. Evaporated Milk- about half of the water has been evaporated from the milk before canning.

168. Sweetened Condensed Milk- is another canned milk product that has had approximately half of its water removed prior to canning. This type of milk has a large amount of sugar added to it, making its caloric content very high.

169. Dried Milk- or also known as powdered milk. Powdered milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat dry milk, dry buttermilk, dry whey products and dry dairy blends.

170. Milk Substitute

172. Heat- coagulation starts at 650c (1500F).

173. Acid- accelerates curdling and coagulation.

174. Salts- Depending upon the kind and amount, also hasten coagulation.

175. Enzymes- rennin in the stomach hastens coagulation.

176. Alkaloids- hasten coagulation.

177. Effects on prolonged heating on milk

178. Scum Formation and tendency of milk to boil over due to the pressure built below the scum

179. Scorching- if milk is heated directly over fire, it tends to be scorched due to the accumulation of a film of milk protein at the bottom and side of the pan

180. Fat coalescence; the colloidal system is broken

181. Pointers in milk cookery

182. Slow heat and at temperature below boiling point

183. To avoid scum formation, use proper dilution and stir occasionally.

184. Food Handling (Milk)

185. Check the best before date or the expiration

186. Remember to use milk in the order in which you purchased it.

187. Refrigerate at 4 oC as soon as possible after purchase

188. Store milk on refrigerator shelves rather than doors

189. Remember that exposing milk to light destroys its riboflavin content and can cause off flavors

190. Keep milk containers closed and stored away from strong- smelling foods

191. Although freezing milk affects the texture, it may be frozen for up to 3 weeks with only minor nutrients and flavor loss.

193. Half and half- 10.15- 18 %

194. Coffee Cream 18-30 %

195. Light Whipping Cream 30-36 %

196. Heavy Cream 36 %

197. Sour Cream- 18% milkfat; acid flavor abtained through the addition of lactic- acid forming bacteria.

199. Chill cream for 30 minutes to one hour at 4 0c for maximum thickening.

200. A more stiff and permanent foam is attained with higher fat content.

201. Adding sugar decreases both volume and stability of foam. Whip cream before adding sugar.

204. Canadian cream definitions are similar to those used in the United States, except for that of "light cream." In Canada, "light cream" is low-fat cream, with 5% or 6% fat. Another form of cream available in Canada is "cereal cream", which is approximately mid-way between 5% cream and coffee cream in fat content.

206. Seal yogurt containers well to protect the yogurt from other foods with strong odors

207. If yogurt separates and a watery liquid rises to the top, stir it if you prefer the yogurt to remain fairly thin. Otherwise, drain it off.

208. The longer you keep yogurt, the sharper the flavor will be.

209. Spoon as much as you are going to eat into a bowl. Do not return unused portions of yogurt to the original container.

212. Place ice cream in the freezer as soon as possible after purchase.

213. Ice cream in the freezer will maintain its high quality in the refrigerator freezer for about one month.

214. Always keep the cartons tightly closed. Desserts such as ice cream sandwiches or ice cream bars should be placed in rigid containers such as baking pans, then wrapped tightly in foil or sealed in freezer bags.

215. Keep in mind that softening or partial melting produces a coarse texture when the product is frozen. It may also cause the ice cream to shrink in volume. To minimize this problem, take ice cream from the freezer a few minutes before serving and place it in the refrigerator to soften, rather than thaw.

217. Coagulating or curdling the milk until it turns into curds and whey is the first step taken when making cheese. Today, cheese is curdled with a bacteria culture and a coagulating enzyme, both of which help to speed the separation of liquids and solids. The curdling process begins by warming the milk until it reaches a bacteria-free temperature. During the warming period, a coloring dye is sometimes added to produce a particular color in the finished product. Once the milk has reached a consistent temperature, the starter culture is added and the milk begins to coagulate into one large curd.

218. Removing the Whey

219. As the milk forms into a huge curd, it is stirred and cut, allowing the whey to drain off. The milk is then reheated and pressed to remove as much whey as possible.

220. Molding and Shaping

221. When the whey removal process is finished, the warm curd is molded or shaped into a cheese. Many cheeses today are shaped by using a cheese wheel or similar mold. The warm curd is poured and pressed into the molding.

222. Salting Process

223. High amounts of salt are added to cheese during or before the process of molding. Salt plays an important role in the formation of the cheeses rind or outer coating. Heavily salted cheeses will develop thick outer coatings, such as that found on swiss cheese.

225. Example: Parmesan, Romano, Asiago Old, Sapsago, Spalen

227. Example: Brick, Munster, Port du Salut

228. Soft-unripened cheeses- made from cream or from a mixture of milk; skim milk and concentrated skim milk.

229. Example: Cottage, Cream and Neutchatel (Made from USA)

230. Soft ripened cheeses- made much like semi-soft cheese, but a mold or bacteria culture is used to effect the cure and to develop necessary flavor.

231. Example: Brie, Camembert, and Limburger, Bel Paese, Neutchatel (made from France)

233. Pasteurized process cheese- has a maximum moisture content of 43% and milk fat minimum of 27%

234. Cheese Food- has similar moisture content (44%) but is lower in milkfat (23%)

235. Cold Pack Cheese Food- has the same moisture content but is even lower in fat, 13%

237. BUYING PROTEIN- RICH FOODS

239. Cut

240. Creativity

241. CONTROLLING SAFETY

242. Expanded Polystyrene (EPS)- Synthetic materials used in making trays for retail packaging of meats.

243. Polyvinyl Chloride (PVC)- synthetic material that can be extruded to make films suitable to enclose meats and their trays for the retail market.

244. Centralized Packaging- large plant that prepackages meats and poultry in specialized safe packaging for distribution to many different stores.

247. Keeping it sealed.

249. Conventional pesticides

250. Ionizing radiation

252. Overfertilization

253. High energy consumption

255. Preparations to be done

258. Length of time

259. Storage

261. Save time.

262. Can be used without further cooking.

264. Juice Drink- __________________________________________________________

265. Fruit Nectar- __________________________________________________________

266. Juice Ade- ___________________________________________________________

268. Bran- is the hard outer layer of grain and consists of combined aleurone and pericarp.

269. Germ- is the reproductive part that germinates to grow into a plant; it is the embryo of the seed

271. 1.8 milligrams of riboflavin,

272. 24 milligrams ofniacin,

273. 0.7 milligrams of folic acid, and

275. Inexpensive

277. Sticky rice- or also known as glutinous rice. This type of rice is usually preferred when the diner is using chopsticks.

278. Basmati and Jasmine- classified as aromatic rice. This type of rice has elevated levels of acetylpyroline, a natural flavor component of all varieties of rice.

279. Della Rice- represents a cross between basmati and regular- long grain rice. It is sometimes identified as popcorn, texmati or similar names.

280. Arborio- medium grain from Italy.

282. Butter

283. Margarines

284. Olive oils

285. FATS FOR BAKING

288. Tablecloths- covers the entire surface of the table with 10-16 inches overhang for a sit down dinner and floor length for a buffet table; back overhang for a presidential table is 12- 14 inches, front is floor length.

289. Silence Cloth- heavy pad of material such as flannel, thin foam of felt placed underneath tablecloths to improve the appearance of the tablecloths, protect the table from hot dishes, and deaden the sounds of plates and serving dishes when laid on the table.

290. Runner- long narrow strips of materials used on bare tables laid either across the length or across the width.

291. Top cloth- small pieces of materials placed on top of tablecloths; protects the tablecloth and eliminate the need for changing the large tablecloths more frequently.

293. Meat drippings and blood- blot the excess and soak in cold water. Rub by hand with a detergent until the stain is removed before subjecting it to normal laundering.

294. Candle wax- solidifies the wax with ice and then uses a dull table knife to scrape off the extra wax. Then sandwich the waxy area of the cloth between layers of paper towels and press with a warm iron. The heat of the iron will soften the wax, permitting it to be absorbed by the paper towels.

295. Chocolate and cocoa- wash and scrub the stain in cold water, using a detergent. Follow this treatment with washing in hot water.

296. Coffee- rinse well with cold water. Remove any remaining stain by scrubbing the spot by hand, using cold water and liquid detergent. Rinse this out and then pour boiling water through the cloth into the sink, holding the container of water approximately water through the cloth into the sink, holding the container of water approximately 2 feet above the cloth. Care must be taken to avoid splashing hands with the boiling water.

297. Cream- before washing in cold water, scrape off any excess. A hot water washing with detergent is the final step.

298. Egg- follows the procedure used for removing cream.

299. Fruit- wash the spot with cold water before second washing in hot water. Persistent stains can be treated with bleach if the fabric can handle this treatment without damage.

300. Gum- Chill thoroughly with ice and carefully scrape off as much as possible with a dull table knife. Cleaning fluid probably will be needed to sponge the area before it is washed.

301. Mustard- treats with liquid detergent before rinsing in cold water. Follow with a washing in hot soapy water.

302. Rust- dip affected area in solution consisting of a tablespoon of oxalic acid crystals in a cup of very hot water. Continue dipping the fabric until the spots disappear.

304. Line

305. Proportion and

307. Candles

310. Sailing Boat Fold

311. Banana Fold

312. Candle Fold

313. Bishop’s Hat Fold

314. Fan with Stand Fold

316. Shirt Fold

317. Flatwares

318. Glassware

320. Service Plate (Dinner Plate)

321. Soup Bowl on Plate

322. Bread and Butter plate with butter knife

323. Water glass

324. White wine

325. Red wine

326. Fish fork

327. Dinner fork

328. Salad fork

329. Service knife

330. Fish knife

331. Soup spoon

333. People who serve

334. Food and its presentation

336. A meal is served from the right side.

337. Blue plate- a plate that is divided into sections

338. In American culture, it refers to relatively cheap budget meals consisting of one serving of meat and three servings of vegetables.

339. Cafeteria Setting

340. Same as Tray service the difference is that they uses tray in tray service.

341. Family Service- dinner plates are stacked in front of the host, who serves them and passes them to the adjacent diner to pass down the table to the hostess or others. This type of service is also known as compromise service.

342. Family style meal service allows participants to eat together and to make food choices based on individual appetites and food preferences

343. Family style meal service can be conducted in a variety of ways. For example, participants may help in preparing for the meal by clearing the table and setting places, sharing conversation during the meal, and cleaning up after the meal.

345. Also known as plated service

346. Complete meal is prepared in the kitchen and brought by the waiter

347. Foods are served from the right side of the guest

348. Dishes are covered to keep the food warm till it reaches the guest.

349. Cutleries are already arranged at each cover.

350. Buffet Service- diners take a plate at the buffet table and serve themselves before proceeding to sit down to dine.

351. Good for entertaining large group

352. Buffet table- a table which is arranged to help guest serve themselves as they proceed along the table.