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LUNCHEON AND DINNER | FULL EXPLANATION

LUNCH is the main meal of the day. It is taken in the afternoon as the midday meal. Lunch is wider in scope as it could include plate du jour, carte du jour, continental menu or local menu. The soup or protein is always served first.

LUNCHEON is a midday meal, served as part of entertainment of guests in a gathering. It is an afternoon party where a light meal is served in connection with a meeting or other special occasion.

For Special party in our localities the following dishes are generally acceptable:

*Chicken jollof rice

*Turkey fried rice

*Beef coconut rice

*Fish curried rice

*Lamb braised rice

*Varieties of swallow ranging from poundo, wheat meal, semovita,amala, eba ,tuwo and

*Soups like vegetable,melon,ogbonor,ewedu.okro etc.

Varieties allow the guests to make their preferences.

 

EVALUATION

  1. Differentiate between lunch and luncheon.
  2. List three different that can be served in a luncheon.

 

SAMPLE LUNCHEON MENU (For a gathering)

1st course:       Tomato soup/ onion soup

2nd course:       Fried chicken jollof rice/fried rice/moimoi

Beef egusi soup/ vegetable soup/ ewedu soup

Amala/semovita/pounded yam

3rd course:       Fruit salad/ Chapman

 

SUGGESTED MENU FOR LUNCH (Continental)

Roasted chicken/ smoked fish/ scrambled eggs

Spaghetti bolognaise/ risotto rice

Fruit punch chocolate pudding/ cheese

 

EVALUATION

  1. Explain the term luncheon
  2. Suggest a suitable meal for luncheon
See also  PERSONAL HYGIENE

 

DINNER

Dinner is the last meal of the day.It is usually  lighterthan lunch menus to enable easy digestion. It could be an a la carte or table d’hote with more appetizer/ entrée than luncheon menus. It is called supper when taken late at night, in which case it is much lighter and protein is served first.

 

CONTINENTAL DINNER MENU

  1. Marinated roast chicken

Tomato sauce/ boiled pasta/ potatoes/ fried plantain

Low fat yoghurt/ A piece of cake

  1. Meat kebabs

Vegetable salad

Pancakes/ gluten free bread

A glass of milk shake/ Florida cocktail

 

LOCAL DINNER MENU

Beef stew with gbegiri/ ewedu

Amala/ Tuwo/ Agidi (Eko)

Kunu/ Zobo/ Soyamilk

 

GENERAL EVALUATION

  1. Write short notes on the followinga.Luncheon Dinner
  2. State three rules for boiling
  3. State two rules for frying
  4. List four different groups of people that require special menu
  5. State three differences between a la carte and table d’hote menu.

 

READING ASSIGNMENT

Basic catering for SSS1-3 by Omotayo and Olorunda. Pages 247-253

 

WEEKEND ASSIGNMENT

  1. The word luncheon means ____ A. morning party B. afternoon partyC. dinner partyD. night party
  2. Dinner parties are usually held in the ____ A.nightB.dayC.noonD.evening
  3. Which among the under listed is not an example of cold buffet? A. Toast B. Smoked cold meat C. HamsD. Bacon
  4. A good dinner should not be ____ A. heavy B. lightC. big D. small
  5. Which of the following is not a type meat?A. Ham B.Pork C. BeefD.Duck
See also  MEANING AND SCOPE OF MENU | ORIGIN, FUNCTIONS, MEANING, SCOPE & CLASSIC SEQUENCE

 

THEORY

  1. Explain the following terms A.Luncheon Dinner
  2. Suggest a suitable menu for a dinner party.

See also

BREAKFAST SERVICE (CONTINENTAL & NIGERIAN)

TYPES OF MENU | TYPES, EXAMPLES, ADVANTAGES & DISADVANTAGES

FACTORS THAT AFFECT MENU PLANNING | ADVANTAGES, FACTORS, REQUIREMENT & VEGETARIANISM

MEANING AND SCOPE OF MENU | ORIGIN, FUNCTIONS, MEANING, SCOPE & CLASSIC SEQUENCE

FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

 

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