The Ultimate Menu Planning Guide

well-balanced menu does not duplicate taste. when cheese is served as an hors d'oeuvre

when a first course is served in a pastry shell

if creamed soup is served as a first course

when sauce is served

from to heavy

contrasting textures. food textures promote mastication

the crunchy texture of foods

salad greens balance foods made

at a four-course meal a first course is followed by a second course

contrasting colors. a well-balanced menu offers a contrast of colorful foods

contracting seasonings. if the cocktail hour is particularly long

the seven-course meal

the following seven-course menu be easily adapted to a four-course meal by eliminating an appetizer course

cocktail hour

but when three appetizers are served at a multi-course meal

at a formal dinner

cheese

cheese is a digestive

cheese is most flavorful at a - approximately to 72°f

cheese

cheese

cheese

the strong taste of brie

gouda

moldy blue-veined cheese

to prevent the flavor of cheese from invading the taste of the others

cheese

semisoft cheese

cheese

the sixth course is a course served to cap the appetite. dessert is a simple course

at a multi-course meal

at a simple meal

combination course of food

table setting

the ultimate menu planning guide

an inviting menu is a balance of bland

rules

because foods dull the appetite

contrasting temperatures. the well-balanced menu includes both and temperatures

because foods stimulate the appetite

to maintain the right temperature

the main course is the focal point of the menu

first course

second course

the second course is an intermediate course served to lift the palate and prepare it

third course

technically

today

fourth course

fifth course

to provide a contrast of taste

sixth course

seventh course

four-course menu

first course

afterward a course is served

finally