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    Planning a menu for a basic meal or tea is quite a simple process

    Planning three that work well together is slightly more challenging. Not only do flavours and textures need to be well balanced within each dish, but they also have to be well-balanced across all three. 

     



     

  • Three-course meal menu planning

    Three course meals are generally served over lunch or dinner. They include a first course, a main course and a dessert. A good menu will tie all 3 courses together by balancing flavours and textures, while accommodating for guests’ nutritional needs, tastes, allergies, religions and laws.

  • Menu principles for three-course meals
    • Avoid re-using ingredients for different courses (e.g. if salmon is served as a starter, it should not be served as a main)
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    • Avoid re-using ingredients for different courses (e.g. if salmon is served as a starter, it should not be served as a main)
    • The main course should always be the focal point of a three-course meal – other courses should complement it in terms of flavours and textures
    • A well balanced menu should have a variety of hot and cold dishes
    • Be conscious of portion sizes to ensure that guests are satisfied while reducing any possible waste 
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Comments

Molete.Jeanette24 May 2018 10:17
I'm loving this Site...Cooking tips are a plus😉
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