Menu Planning Principles and Meal Courses

Flavor Variety: Select one strong or main dominant flavor that stands out, paired with mild or contrasting supporting flavors, rather than serving multiple dishes with competing dominant tastes.
Temperature Contrast: Combine hot dishes with cool, fresh, or cold items instead of serving all foods at the same hot temperature.
Family Preferences: Plan meals around foods the family enjoys so that nutritious meals are eaten, while periodically introducing new items alongside traditional favorites to maintain variety.

Course: A specific stage or part of a meal served in sequence.
Appetizer: A small portion of food, such as a vegetable salad or finger food, served at the start of a meal to stimulate the appetite.
Soup: A light or hearty liquid dish (such as chicken soup or pansit molo) served before the main dish.
Entree / Main Dish: The principal, major food item of the meal, typically focused on protein-rich dishes like chicken adobo, chicken inasal, beefsteak, or fish fillet.
Accompaniment / Side Dish: A supporting dish, such as steamed vegetables, served together with the main dish to complement it.
Dessert: A sweet item (such as flan, pudding, fruit salad, or ice cream) served toward the end of the meal.
Beverage: Drinks (such as water, juice, coffee, or iced tea) served with or after the meal, listed last in menu writing.