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Although nutrition is a top consideration
when planning meals, it's not everything. If you want to be sure that
well-planned nutrients are eaten and are enjoyed, you must consider the
esthetic appeal of the food as well. Foods must have eye and taste
appeal and should look and taste good together. Likewise, the table
setting should provide a pleasing background for the food. Not only
should you plan a variety of foods in the day's menus, you also should
plan for a variety of color, form, flavor texture, and temperature.
Proper seasoning also is important.
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Variety in color -- Add a colorful yet
simple garnish to a food that lacks color. A sprig of parsley, bright
red radishes, cherry tomatoes, or a spiced crab apple can do wonders
for plain meat and potatoes. But avoid color crashes.
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Variety in the form of food -- Don't
serve too many small pieces, too many similar shapes, or too many
mixture. Plan a contrast in sizes and shapes. Leave some foods whole
and serve others sliced, cubes, mashed or cut into matchstick-size
strips.
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Variety in texture -- Serve some
soft foods with some crisp ones. Breadsticks, croutons, and lettuce are
some of the common foods that add "crunch."
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Variety in temperatures -- Plan a balance
of hot and cold foods. Be sure to serve hot foods piping hot and
cold foods well chilled.
- Season foods carefully so that their flavor isn't hidden by their
seasoning.
- Try new foods and new seasonings, but don't serve, more than one
new food at the same meal, especially when young children are,
being served.
- To shortcut meal preparations, make at least one of the courses a
simple food rather than a recipe. Lettuce with a bottled dressing
with a bottled dressing and ice cream or sherbet with a prepared
topping are examples of timesavers.
- Serve only one starchy food at a mean. The exception to this rule
is bread or roes, which can be served with almost any meal.
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