Basic Menu Planning Principles

The five basic menu planning principles are...

1. Strive for balance.

2. Emphasize variety.

3. Add contrast.

4. Think about color.

5. Consider eye appeal.

Menu Planning Principle # 1

Strive for balance

As you work to plan meals that are nourishing, appealing, and taste good, you will want

to strive for balance in a number of ways. As you select and combine foods:

! Balance flavors in appealing ways.

Make sure individual foods, when served together, make a winning combination.

Too many mild flavors make a meal too bland.

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Too many strongly flavored foods make a meal unacceptable to children. For

example, a lunch or supper menu with sausage pizza, Cajun potatoes, coleslaw,

brownie, and milk has too many strong and spicy flavors

! Balance higher fat foods with ones that have less fat.

Avoid having too many higher fat foods in the same week. In other words, do not

include sausage pizza in a week’s menu if you are already planning to serve hot

dogs and fried chicken.

Look for ways to use lowfat side dishes to balance a higher fat entrée. For example,

with a grilled cheese sandwich, serve carrot and celery sticks.

Menu Planning Principle # 2

Emphasize variety.

Serving a variety of foods is important because no one food or group of foods can give

us everything we need for a healthy diet. Variety also makes menus interesting and

appealing. To add variety:

! Include a wide variety of foods from day to day. Avoid planning the same

form of food on consecutive days, such as meatballs with spaghetti on Monday and

homemade meat ravioli on Tuesday.

! Vary the types of main courses you serve. For example, serve casseroles one

day, soup and sandwiches the next, or perhaps a main dish-salad.

! Include different forms of foods, and prepare them in a variety of ways.

For instance, some vegetables are good eaten raw. If you usually serve a particular

vegetable cooked, serve it uncooked if it is good that way. Or cook it but use a

different recipe or seasoning. In any case, be sure the “different way” of serving is

as appealing as the “usual way.”

! Include a surprise item or a small amount of a new or unfamiliar food

periodically. For example, try adding cauliflower, red cabbage, or spinach to a

salad.

Menu Planning Principle # 3

Add contrast.

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Strive for contrasts of texture, flavor, and methods of preparation.

! Think about the texture of foods as well as their taste and appearance.

For added appeal, serve a green salad or raw vegetable with spaghetti. Serve a

crisp fruit or vegetable with a burrito, and crisp steamed carrots and broccoli with

meatloaf. Pair toasted garlic bread and cold broccoli salad with homemade cheese

ravioli.

! Avoid having too much of the same type of food in the same meal. A lunch

with too many starches or too many sweets lacks contrast as well as balance. So

does a meal with too many heavy foods. If you are serving a hearty casserole, plan

to serve a vegetable or fresh fruit.

! Use a pleasing combination of different sizes and shapes of foods. Within a

meal, present foods in several different shapes, such as cubes, mounds, shredded

bits, and strips. A meal with cubed meat, diced potatoes, mixed vegetables, and

fruit cocktail needs more contrast in size and shape foods.

Menu Planning Principle # 4

Think about color.

Use combinations of colors that go together well, and strive for contrast and maximum

color presentation. A good rule of thumb is to use at least two colorful foods in each

menu for visual appeal.

! Avoid using too many foods of the same color in the same meal. A meal

with turkey, rice, cauliflower, white bread, pears, and milk would lack color contrast.

A better combination would be turkey and cranberry sauce, green peas, wholewheat

bread, orange slices, and milk.

! Remember that vegetables and fruits are great for adding natural color to

side dishes as well as entrées. A slice of tomato really brightens up a potato

salad. A fresh sliced grape or strawberry livens up a dish of diced pears or peaches.

! Use colorful foods in combination with those that have little or no color.

Serve broccoli spears with whipped potatoes, for example. Add pimento or green

pepper to corn. Serve a bright red apple and green lettuce with a hamburger,

baked beans, and milk. Serve green peas, apricots with oven fried chicken, mashed

potatoes, and milk.

! And don’t forget spices. It’s easy to sprinkle on a dash of cinnamon to canned

fruit or a little paprika on vegetables and potatoes for added color.

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Menu Planning Principle # 5

Consider eye appeal.

Your children’s first impression will be how a meal looks. Make sure what you serve

looks good as well as tastes good.

! Think of the total presentation.

As you plan for color, consider the color of the dishes, plates, or trays to be used as

well as the colors of the foods.

! Plan the way you will place the menu items on the tray or plate. Visualize

how the food will look when served and decide on the most attractive arrangement.