Meal Management |
Contents
Introduction Page | 1 |
Meal ManagementGoals and Values | 4 |
The Role of Planning in Meal Management | 16 |
Copyright | |
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according addition allowances appear appointments arrangements beverage bowl bread budget buffet butter cake Calories cent cereals cheese choices coffee color consumer contain convenience cooking cost course cover cream cups desirable dessert diet dining dinner dishes eaten eggs expensive Figure fish flatware flavor fork four fresh frozen fruits glass goals Grade green guests hand handle homemaker hostess individual ingredients kind kitchen label less limited meals meat menu milk mixes napkins nutrients offered ounces passed pattern person pieces plate portions position possible potatoes poultry pounds practice prepared protein purchased quantities removed require salad saucer selected served similar slices spend spoon standards sugar suggested taste tray United unless variety vegetables vitamin weight