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LUNCHEON AND DINNER

    LUNCH

    This 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

    This 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

    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

    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.

    WEEKEND ASSIGNMENT

    1. The word luncheon means ____ A. morning party B. afternoon party C. dinner party D. night party
    2. Dinner parties are usually held in the ____ A. night B. day C. noon D. evening
    3. Which among the under listed is not an example of cold buffet? A. Toast B. Smoked cold meat C. Hams            D. Bacon
    4. A good dinner should not be ____ A. heavy B. light C. big D. small
    5. Which of the following is not a type meat? A. Ham B. Pork C. Beef D. Duck

    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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