A serious hike requires proper preparation. In particular, great attention must be paid to the issue of group nutrition. In this case, not only taste preferences are taken into account, but also such characteristics as the speed of preparation, shelf life and calorie content of products. To do this, use the compilation of the layout menu.
Instructions
Step 1
Have the chef in your group create the menu layout. After all, each member of the team who is going on a hike should have their own responsibilities. There is a leader, there is a person in charge of equipment, a technician, a doctor. If you tell people, "Take something to your taste," then for sure then you will not find salt, but you will have five kilos of pasta. Drawing up a menu layout is not such a difficult task, but it is extremely convenient to use.
Step 2
Keep in mind that the layout menu is two different documents, one follows from the other. Everyone is more or less familiar with the menu, include the name of the dish, as well as its ingredients. Make a menu in the form of the most ordinary table.
Step 3
Before doing this, put a plan for your trip in front of you. Find out what time the rise will be, whether you will have time to have a full meal or whether you will have to limit yourself to just having a snack, how many kilometers you have to overcome in a day, whether the group will be left without water.
Step 4
Create a spreadsheet in Excel. Enter the names of the columns: "Hike Day", "Dish Name", "Products", "Notes". In the first column on each line, indicate the day of the hike, day and month. This will make it easier for you to navigate the planning of the layout menu.
Step 5
Divide the Dish column into three lines for each day of the hike - breakfast, lunch / snack, dinner. To brighten up everyday life, use funny names for dishes in the hike menu, for example, "Oatmeal, sir", "Tourist's joy", "Camping burda".
Step 6
Fill in the "Products" column. Here it is necessary to scrupulously take into account all the components of the dish based on a certain number of people. Specify in the "Note" field the features or cooking time "of the dish. Next, start creating your layout. It is better to do it in the form of a list on a separate sheet. Count the number of each product on this list. Take half a kilogram more sugar than it turned out in the layout, add one hundred grams of cereal.
Step 7
After drawing up the layout for the hike, distribute the products among the participants, record who, and how many products are carrying. Print your document in triplicate. This document requires unquestioning execution. Give out only the amount of food indicated on the menu for cooking, otherwise you may remain hungry half way.
