Making Good Budget Menus: Healthy Eating through Good Planning

Making Good Budget Menus - Healthy Eating through Good Planning

Table of Contents
Introduction
Basis of Making a Menu
Catering For Fussy Eaters
Balancing Different Tastes
Strong Tastes
Mild tastes
Neutral tastes
Savory tastes
Fresh tastes
Different Food Textures
Bland food
Appetizing food
Satisfying Food
Color
Economic Menus
Pick up and Eat Items
What are Healthy Foods?
Food items And Uses
Protective foods
Food for Proteins
Food for Mineral Elements
Food for Vitamins
Some Sample Menus
Conclusion
Author Bio
Publisher

Introduction

Did you know that domestic science classes for women in the late 19th century and the early 20th century focused solely on how to make good menus? A woman with plenty of access to lots of money could easily call her cook, and give her a list of the items which had to be made for lunch and dinner and served to the family.

A budget is always a matter of concern for a large number of us
But a majority of her sisters who had to do their own cooking had to make the menus, taking into account the things they had at hand. So naturally, they would not be bothered much about 5 course dinners or lunches.

Making a good menu is quite complicated, as well as difficult. Unless you have an aptitude for planning, you may find this job rather cumbersome and tiring. Especially when you are planning a meal on a limited budget and have just a limited number of items with which you need to feed your family or lots of unexpected guests.

If you do not have the aptitude for planning, you may struggle as best as you can with considerations of quantity, taste, costs, labor, blends, and number of dishes to be served, and hope that time and practices going to make this job easier.