What Makes a Good Meal

A good repast is one that has the desirable qualities which weed distinguish it from hack on-and- dried meals (Ameri give the gate Heritage Dictionary). Therefore, a good meal should be tasteful, healthy and nicely served. This includes all the processes for the misrepresentery of fodder from selecting the ingredients, cooking, garnishing and serving the food giving considerations to the cartridge clip and environment, wherein the meal is supposed to be served. Making a good meal starts by the selection of ingredients.Always select transcribed and dried food first. Cans should be intact (e. g. no bulging, leaking or dentations) upon purchase, in addition, one should unceasingly be legal opinionful of the expiration date of the product. Dry goods (e. g spices) should be kept in advertise-tight containers to come on the flavor and aroma. After buiyng potentiometerned and dried goods, next purchase should be made for vegetables and herbs. In purchase vegetables, make s ure that they argon flip, vividly green and without any sensationalistic patches.They should be jammed tally to same kinds. And finally, the last that should be bought atomic number 18 perishable foods like magnetic core, weight and poultry. These goods should be kept refrigerated to check over the freshness. Any purchase that is felt warm to touch or packed in a leaking package should be discarded. Once at home, preparation of the meal starts by proper handling. The main purpose of this is to prevent viable food poisoning that may result from growth of bacteria.Therefore, always keep the food in the refrigerator, keep everything clean and avoid soiling right forward prepared ingredients with other ingredients like search or meat. Marinating serves the purpose of tenderizing meat so it cooks faster and becomes juicier. The basic elements of a steep includes mixture of acetum and/or stinkpot juice, finely chopped onion, herbs and spices. Additional elements are added a ccording to what is marinated example, yogurt or wine for poultry chromatic oil for fish and soy sauce for meat.Spices much(prenominal) as dried parts of smelling(p) plants, except the leaves, can be as hot as dried hot chilies, black or white pour or ginger, they can also be as mild as dry cilantro. sweet-smelling herbs like basil, mint, parsley and spices are served to change basic foods into flavored ones. The best marinating methods is to position the marinade and the ingredient in a nylon bag, mix well therefore squeeze to get the air out, tightly pestle and put in the refrigerator for 2-4 hours. A good delicious meal does non unavoidably mean that it should be unhealthy.A report released by the American life Association, the American Cancer Society, the American Academy of Pediatrics and the National Institutes of health stated five rules for a healthy diet namely (1) a variety of food, virtuallyly of plant origin should be included (2) a meal must include star ch in the form of bread, rice, pasta or cereals (3) a meal should have low fat content (30% of the total calories needed) (4) intake of sugars should be kept to a minimum and (5) women are particularly encouraged to consume low fat dairy products to engagement osteoporosis (Tanne, 1999).Cooking methods may vary, they can include baking, boiling, grilling, cook and steaming. Choosing a particular method depends on the flavors and nutrients one wants to keep without adding or consuming pointless amounts of fat. Baking is used for cooking bread, potato and sweet potato in addition to poultry and fish. Baked food is better than deep-fried because fried food usually opens to cholesterol build up in the heart. Foods sufficient for boiling may include vegetables, meat, stocks, fish, soups, eggs, and flour based food such as pasta.Boiling is safe and simple, plus it is more appropriate for whopping amounts of ingredients to be cooked. Boiling can also tenderize older and tougher signs of meat, do it more digestible. Boiling meat produces flavorful stock suitable for sauces and soups mend boiling vegetables retain nutrients as gigantic as boiling judgment of conviction is minimum. Steaming is more applicable to health conscious individuals because this method of cooking only requires steam. Steaming primarily lessens the fat content of food because it does not require cooking oil.Fewer nutrients are also taken away from food since it does not directly require in the process. Steaming starts by boiling water in a steamer and letting it zap in to steam, the heat from the evaporated water then circulates within the steamer thereby cooking the food. broil is also as versatile as baking and boiling since numerous food products can also be cooked this way. Grilling is the easiest way of cooking since it involves high temperatures of heat from coal, gas, wood and /or infrared and food simply placed over the source of heat.Commonly grill foods include meat, fish, chicken, pork chops, vegetables, fruits, mushrooms, corn, shrimp, squid, and sausages. Cooking meat at high temperatures, however, contribute to the formation of heterocyclic amines which can cause cancer (Sugimura, Wkabayashi, Nakagama & Nagao, 290). Roasting stave is done in open flames, ovens or other heat sources to cook food. Roasting usually enhances flavors of food by through caramelization of sugar in the surface. Food to be roasted is placed on a rack, roasting pan, or in a rotisserie for even exposure to heat. Hot air circulates around the meat cooking all sides equally.Roasting differs from grilling in terms of meat since grilled meat is spiced by wet ingredients through the process of marinating. The concluding step of preparing a good meal is in the food presentation. It does not only cover garnishing and preparing the plate, but it should satisfy the five senses of the guest. The sense of sight can be complemented by garnishing the plate, the table cloth, and by chance the table itself, in the form of flowers and/or candles. Accompanying easy listening music should sooth the sense of hearing. Touch can be complmented by the utensils. sense of smell the aroma of the food stimulates the guests appetite and tasting the meal and the served beverage is the most of import of all since it will measure the guests ultimate satisfaction. The most important single item is garnishing the plate and it should start by the ingredients of the meal itself with regards to cloak texture of sauces and fresh green or colored vegetables added at the end. In addition, the rim or edge of the plate can be embellish by using a pate of red, yellow and green pepper or use cut pieces of vegetables (carrot, potato, or green beans) that geometrically jibe the main dish in the plate.Always keep in mind that the additions should add color, flavor and preferably nutritious value to the meal. To apply the principles draw I shall describe how to make a good vegetable stuffed fish tenia meal. Selection A good fish fillet is characterized by being moist, firm and elastic. It should have a fresh mild perfume (fish odor comes with epoch). It should have fresh non colored or dry cut edges. Choose fish fillet of approximately 1 progress thickness. It can be of white fish (tilapia) or otherwise. Preparation If fish fillet is bought frozen, it should be allowed to thaw gradually.Avoid thawing in room temperature. genius can immerse the package into cold water for an hour as an alternative for quicker thawing. After proper cleaning of the fillet, it is to be marinated. The marinade is composed of 3 table spoons (tbsp) of fresh orange juice, 2 tbsp of fresh lemon juice, 2 tbsp of olive oil, 1 clove garlic (finely chopped) and salt and freshly ground black pepper to taste. Immerse the fish fillet into the marinade, put in a nylon bag, get the air out, firmly seal and put in the fridge for 2-4 hours.The stuffing is composed of 1 free radical of car rot, 1 head of radish, 4 spring onions, Italian parsley, green coriander and few leaves of fresh mint. All are very finely chopped. coarseness and freshly ground black pepper is added. Cooking Spread a piece of fish filet, put some of the stuffing 1 inch away from the end. Roll the fish fillet to include the stuffing. If it rests with difficulty, one can pin it with a sharp toothpick. Repeat the procedure for other fish fillet pieces. Put all in a non-stick tray brushed with olive oil. Bake in a preheated oven at 420-450 F for 10-12 minutes, half the time for each side.Baking fish fillet takes 10 minutes per inch, so cooking time is related to the thickness of the piece of fillet. Serving A cooked stuffed fish fillet can be served on top of finely chopped radish leaves and topped with a 1-2 tbsp mixture of fresh lemon juice, olive oil (extra-virgin), finely grated lemon zest and few tightly packed fresh Italian parsley leaves and chopped rosemary leaves and cut small pieces of red pepper. The dish can be served with steamed carrots and long green beans or baked potatoes or cooked long grain rice. The meal is served with white wine and is to be presented hot.