Tips on Menu - Making

1. Use the Basic Six as your guide in making your menu.
2. Try to plan weekly menus. Avoid having the same menu on the same day of the week, week after week.
3. Make sure foods in season. They are fresh, wholesome and inexpensive.
4. Menus should be flexible to adjust to the availability of food supply.
5. For variety, serve foods which have good flavor combination and meals that catch the eye and whet the appetite.
6. When planning for a meal, select dishes which do not make use of the same cooking utensil.
7. Plan meals which allow pre-cooking and use of left-overs.
8. Use perishable items first before using those which have longer keeping utilities.
9. Make sure that a meal does not consists of all hot or all cold foods.
10. Fried foods and rich pastries are hard to digest. They should not be served together in a meal.
11. Milk and fruit juices are more nutritious than and should be given to children instead of tea, coffee or soft drinks.