Meal Plan Your My Plate Cooking 101 Strategies Etiquette Nutrition and Frugal Stylish Recipes Professional & University Etiquette Provisioning

Get Etiquette Outclass the Competition baesoe.com
Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin

You are going to eat on the go. Make it a date and backpack a small plate, and a knife and fork, to go with your Sippy glass with that take off travel lid. Your plate is to be 9” or less. After use, it can be rinsed and placed back in a zip lock bag and then back in a backpack for a later washing. Make a My Plate Meal Plan®. The Almon My Plate can be divided into four parts: upper left, for grains and legumes, a meat analogue, a stem tuber, or a starch item, upper right, fruit: cucumbers and tomatoes count, lower left, an animal protein; this may be omitted when having a grain and a legume, lower right, vegetables. You may have a complete protein, a starch, and a green vegetable item, or two servings of vegetables, one of which is to be green. Put some water in your four food groups, food pyramid, and your My Plate; from them it goes missing. Water is to be a staple at a table. This is a balanced meal plan; you can tip the balance or round out your meal with a fat or a sugar item to include a portion of dairy, pastry, sauce, or a soft drink. You could carry your plate with you for class, ambiance, presentation, and portion control. You might do it to help reduce waste in the environment. When food is on your plate from your My Palate list, you could say, “I can eat that.” You might make their container or plate your serving dish. You can have your own container to take what’s left of a super sized portion with you; avoid doing this at any meal involving business. At home integrate the dish with pre-prepared sides. In your public eating, let the gourmet in you show. Establish your cover: place setting for one. Eat in a specific style, and maintain your cover until you are done.