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