6.01 Key Terms

a meal traditionally eaten in the morning to “break” the “fast” after a long period of time without food. Non-traditionally eaten any time of the day

• Flavor

• Breakfast

• Lunch

• Dinner

a characteristic of food to consider when meal planning. Can make a meal more appetizing.

• Color

• Variety

• Menu

• Flavor

a meal traditionally eaten in the evening.

• Dinner

• Lunch

• Breakfast

• Meal Pattern

foods already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but must be made at home.

• Finished/Convenience Food Dishes

• Semi-homemade cooking/speed scratch dishes

• Scratch Cooking dishes

• Meal patter

a characteristic of foods that should be pleasing to the taste and a consideration used when planning meals.

• Color

• Menu

• Flavor

• Variety

a time a meal is typically served based on personal or family needs.

 

• Menu

• Meal Pattern

• Dinner

• Menu Planning

a list of foods, usually in order of being served, served at a meal.

• Menu

• Menu Pattern

• Meal Planning

• Breakfast

time taken to decide on number of meals necessary for a period of time, usually a week at a time, and how and when the foods needed will be purchased. Amount of time needed for food preparation is also considered.

• Menu

• Meal Planning

• Meal Pattern

• Snack

1dishes that use no pre-prepared or prepackaged convenience foods. Considered “home-cooked.”

• Semi Homemade Cooking

• Scratch Cooking Dishes

• Snack

• Finished/ Convience Food Dishes

dishes that may use some pre-prepared foods or convenience foods as part of the ingredients to speed up the meal preparation process.

• Semi-homemade cooking/speed Scratch Dishes

• Scratch-homemade cooking/speed scratch dishes

• scratch cooking

• Temperature