“The four menu planning principles include balance, nutritional quality, aesthetics, and variety, including color, texture, flavors, shapes and sizes of food.” - Intro to Food Production and Service (Egan, 2015)
Greetings, chef! Before we get to the recipe, it’s important to remember how, why, and where it will fit into the courses you are preparing. A superbly crafted dish can only reach its full potential when it is part of a larger picture. Keep in mind how all four principles…