6.02H Teacher Handout Key Terms – Flashcards
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Breakfast
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A meal traditionally eaten in the morning to "break" the "fast" after a long period of time without food. Nontraditionally eaten any time of the day.
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Color
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A characteristic pf food to consider when meal planning. Can make a meal more appetizing
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Dinner
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A meal traditionally eaten in the evening. In the south, lunch may also be called dinner' while "dinner" is called supper.
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Finished/convenience food dishes
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Foods already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but may be made at home.
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Flavor
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A characteristic of foods that should be pleasing to the taste and a consideration used when planning meals
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Lunch
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A meal traditionally served in the middle of the day and non-traditionally at other times of the day.
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Meal Pattern
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A time a meal is typically served based on personal or family needs
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Menu
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A list of foods, usually in order of being served, served at a meal.
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Menu Planning
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Time taken to decide on number of meals necessary for a period of time usually a week at a time, how and when the foods needed will be purchased. Amount of time needed for food preparation is also considered
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Scratch cooking dishes
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Dishes that us to prepared or prepackaged convenience foods. Considered "home cooked"
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Semi-homemade cooking/Speed scratch dishes
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Dishes that may use some preprepared foods or convenience foods as part of the ingredient to speed up the meal preparation process
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Shape
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A characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing
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Snacks
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Foods eaten between meals as a way to minimise hunger or keep up energy levels
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Temperature
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A characteristic of foods considered when planning meals. A variety of temperature is more appetising
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Texture
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A characteristic of foods considered when planing meals. A variety os textures in a meal make it more appealing and interesting
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Time saving strategy
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Methods used for food preparation that makes preparation time shorter
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Traditional vs. Non-trafitional mealtimes
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Traditional times - breakfast in the a.m., lunch around noon, dunner (supper) in the early evening. Non traditional mealtimes may revolve around work schedules, social schedules or school schedules. For example a person working second shift (4p.m. to midnight) may have a meal considered runner at 10p.m. or lunch at 3p.m.
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Variety
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Using several foods in the food guidance system to create a meal to add appeal and met nutritional goals
