BUSHRA FAZAL
STUDENT NUMBER: 60988959
UNIQUE ASSIGNMENT NUMBER: 788862
MODULE CODE: HPM2602
ASSIGNMENT TWO
, QUESTION ONE
1.1 What is meal management? (4)
Making sound judgments, preparing ahead, and acting appropriately results in accurate food
choices, which precedes the intake of balanced meals and even snacks. Thus, meal
management encompasses all of the decisions and physical labour related with meal
preparation.
1.2. Describe standardised recipes and give at least three (3) the advantages of a (5)
standardised recipe.
Many times a well planned menu fails because not enough thought is given to the selection of
recipes. Therefore, it is important to use an appropriate standardized recipe which will prevent
any uncertainties about the quantity or the quality of the finished product. Hence, the results will
be identical each time when using a standardized recipe i.e. consistent quality and quantity will
be produced. This is also useful when assuring that nutritional content and dietary concerns are
addressed in the foodservice industry.
1.3. When planning menus, one must make an attempt to visualise the presentation based on (14)
the sensory and aesthetic appeal of the food. Discuss food characteristics and correct
combinations.
It is critical to imagine the final appearance of the meal on the plate; this is referred to as
presentation. One must analyze how distinct flavors complement one another and whether there
is contrast in texture, shape, and consistency.
Color is critical in presentation because it attracts the eye and aids in the marketing of food. At
least one or two colorful meals must be included on the menu, such as a green vegetable with
colorless potatoes. Other examples include tomatoes and beets, as well as fruit garnishes.
The second critical aesthetic characteristic is texture, which pertains to the structure of food and
how it is consumed. Crispy, silky, and chewy are all descriptors that define the texture of food. It
is critical to incorporate a variety of textures into a meal. For instance, a crunchy vegetable salad
accompanied by a chicken and rice casserole and finally a fruit dessert would all be very
texturally attractive.
The next aesthetic importance is consistency. Consistency is the way foods adhere, this means
the degree of firmness or looseness, density or viscosity. Food may be described as firm, thin,
runny etc. what is important is to work toward a good balance of consistency and awareness of
customer preferences and expectations
What is visually pleasing is the shape in which food is prepared. Vegetables can be sliced into a
number of shapes, including julienne strips, cubes, or shredded bits. A dicing and cutting
Page 2 of 10
STUDENT NUMBER: 60988959
UNIQUE ASSIGNMENT NUMBER: 788862
MODULE CODE: HPM2602
ASSIGNMENT TWO
, QUESTION ONE
1.1 What is meal management? (4)
Making sound judgments, preparing ahead, and acting appropriately results in accurate food
choices, which precedes the intake of balanced meals and even snacks. Thus, meal
management encompasses all of the decisions and physical labour related with meal
preparation.
1.2. Describe standardised recipes and give at least three (3) the advantages of a (5)
standardised recipe.
Many times a well planned menu fails because not enough thought is given to the selection of
recipes. Therefore, it is important to use an appropriate standardized recipe which will prevent
any uncertainties about the quantity or the quality of the finished product. Hence, the results will
be identical each time when using a standardized recipe i.e. consistent quality and quantity will
be produced. This is also useful when assuring that nutritional content and dietary concerns are
addressed in the foodservice industry.
1.3. When planning menus, one must make an attempt to visualise the presentation based on (14)
the sensory and aesthetic appeal of the food. Discuss food characteristics and correct
combinations.
It is critical to imagine the final appearance of the meal on the plate; this is referred to as
presentation. One must analyze how distinct flavors complement one another and whether there
is contrast in texture, shape, and consistency.
Color is critical in presentation because it attracts the eye and aids in the marketing of food. At
least one or two colorful meals must be included on the menu, such as a green vegetable with
colorless potatoes. Other examples include tomatoes and beets, as well as fruit garnishes.
The second critical aesthetic characteristic is texture, which pertains to the structure of food and
how it is consumed. Crispy, silky, and chewy are all descriptors that define the texture of food. It
is critical to incorporate a variety of textures into a meal. For instance, a crunchy vegetable salad
accompanied by a chicken and rice casserole and finally a fruit dessert would all be very
texturally attractive.
The next aesthetic importance is consistency. Consistency is the way foods adhere, this means
the degree of firmness or looseness, density or viscosity. Food may be described as firm, thin,
runny etc. what is important is to work toward a good balance of consistency and awareness of
customer preferences and expectations
What is visually pleasing is the shape in which food is prepared. Vegetables can be sliced into a
number of shapes, including julienne strips, cubes, or shredded bits. A dicing and cutting
Page 2 of 10
