TYPES OF MEALS.pptx

meals

1. Types Of Meals And Cover Done by – Ashok Sanjel / “BHM student at Nepal Academy of Tourism And Hotel Management(NATHM)”

2. Table of Contents Introduction Of Meals Breakfast (continental, English, American, Indian) Brunch Lunch Hi-tea Dinner Supper

3. Defination of meals Any of the regular occasions in a day when a reasonably large amount of food is eaten is meal. Eg: breakfast, lunch, supper etc

4. Types of Meals Breakfast Brunch Lunch Hi-tea Dinner Supper

5. Breakfast First meal of the day. Usually served between 7-10 am. Usually consists of foods that are high in energy content such as eggs, oat meals, sausage. Reffers to breaking the fasting period of the previous night. In french it is called ‘‘ petit dejeuner ’’.

6. Types Of Breakfast Con t in e nt a l breakfast English Bre a kfast Am e rican Bre a kfast Indian Breakfast (North and South)

7. Continental Breakfast also termed as ‘simple breakfast’. includes only bread and rolls with butter and preserve and beverage. Breakfast rolls includes Vienna rolls, etc Preserves includes jam and honey, but honey is not placed on the tables unless it is required. The term itself is of British origin. A “continental breakfast” thus denotes the types of lighter meal served in continental europe.

8. Continental Breakfast Cover Side plate with side knife. Napkin Breakfast cup and saucer with teaspoon The table accompaniments are Bud vase Preserves dish on an underliner with preserves spoon Sugar bowl with sugar cubes and tongs (if granulated sugar is being used, then provide teaspoon) Table number

9. English Breakfast heavy breakfast. A full English breakfast menu may consist of two to eight course. It include more elaborate items than other. Usually consists bacon,sausages and eggs. Often served with the variety of side dishes and a beverage such as coffee or tea. Especially popular in UK and Ireland and UK influenced cultures(United states, Australia, New Zealand, Canada and South Africa) Also reffered as full english breakfast

10. English Breakfast Cover Side plate with side knife Fish knife and fork Large knife and fork Dessert spoon and fork Breakfast cup and saucer with teaspoon napkin The table accompaniments are Bud vase Preserves dish on an underliner with preserves spoon Sugar bowl with sugar cubes Cruet set Table number

11. American Breakfast Neither too heavy nor light It includes meat items like bacon, sausage, ham, salami, etc It consists of 4 to 5 course of french classical menu Coffee is the most prefferred beverage

12. American Breakfast Cover Side plate with side knife. Large knife and fork. Dessert spoon and fork. Breakfast cup and saucer with teaspoon Napkin Water goblet/glass Table accompaniments are Bud vase Preserves dish on an underliner with preserves spoon Sugar bowl with sugar cubes Cruet set Table number

13. North Indian Breakfast Plain/ stuffed-aloo, gobi, mooli, paneer, kheema paratha. Poori/Bhature with aloo/chhole/halwa . Egg bhurji/Akoori . Kheema/paya with paratha/naan . Moong dal chilla . Kachori , samosa . Poha , jalebi .

14. South Indian Breakfast Idli/dosa/utthapam/medu wada with coconut chutney and sambhar . Upma , Kesari . Hoppers (appam) with stew . Malabar p a r a t h a with curry .

15. Indian Breakfast Cover Side plate All-purpose knife and fork Dessert spoon Breakfast cup and saucer with teaspoon Water goblet/glass napkin The table accompaniments are Bud vase Sugar bowl with sugar cubes Cruet set Pickle pot (for parathas) Table number

16. Brunch Combination of breakfast and lunch. Served between 10 and 3 pm. Generally offered during weekends and holidays. Heavy meal combining the qualities of breakfast and lunch (alcoholic drinks are optional) It can be served in both table d’hote menu or A la cart menu but usually served in buffet ..

17. Brunch Menu (Sample) Fruit juces, fresh fruits . Scrambled eggs with sausages and bacon Hash brown potatoes, steamed broccoli Waffle with maple syrup Assorted pastries Fresh salads . Stir fried chicken . Rolls and butter Vegetable pulao Garden fresh vegetables Freshly brewed coffe e s and assorted teas.

18. Lunch a meal eaten in the middle of the day, second meal of the day, after breakfast. is lighter or less formal than an evening meal. varies in size depending on the culture, and significant variations exist in different areas of the world.

19. High Tea eaten in the late afternoon or early evening, typically consisting of a cooked dish, bread and butter, and tea. Traditionally, a working class meal served on a high table at the end of workday. Usually after 5 pm. Heavy meal of meat dishes (such as steak and kidney pie), fish dishes (such as pickled salmon), baked goods vegetables (such as potatoes or onion cakes). Fish dishes are usually fried or grilled. Same as afternoon tea (tea, coffee, freshly baked scones, sandwiches) plus items such as grills, fish and meat dishes, salads, cold sweets..

20. Cover For High Tea Joint knife and fork Side plate with side knife cup and saucer with teaspoon to the right hand side Napkin Sugar bowl with tongs/teaspoon Cruet set.

21. Dinner the main meal of the day, taken either around midday or in the evening. word dinner comes from the Vulgar Latin word disjējūnāre meaning “to break one’s fast.” It is heavy meal. the term "dinner" can have many different meanings depending on the culture. It might be the first meal of the day, eaten around noon or evening meal depending upon different culture.

22. Cover setup for Dinner

23. Supper an evening meal, typically a light or informal one. It comes from the Old French word ‘souper’ meaning “evening meal.” It has traditionally been used in the context of the last meal taken by Jesus before his crucifixion(execution). supper is a term for a snack eaten after the evening meal and before bed,

24. Difference Between Dinner And Supper

25. Difference Between Dinner And Supper SUPPER DINNER A light mean can be taken early evening of late dinner. Dinner is a proper meal of the day taken in the evening. Informal meal. Formal meal. Light nibbles or light foods are served. Main course is served here. Light Meal. Little heavy. Examples: Various savouries , fried chicken, fish & chips, salad etc. Examples: Rajma chawal , roti , curry, grilled chicken, grilled fish, pasta, etc.

26. W e b site: REFERENCES Book: Singaravelavan, R. Food and Beverage Service. New Delhi: Oxford University Press Publication. www.google.com

27. ANY QUERIES???