lincoln university, BHM second semester unit-7

1. Brunch and Afternoon Tea
Chapter 7 – Lincoln university
Bhm second semester

2. Learning outcomes
• Brief about Brunch and sample menu
• Brief about afternoon tea and sample menu
• Coffee and tea buffet setup
• Parts of chafing dish

3. Brunch
• Brunch is a combination of breakfast and lunch eaten
usually during the late morning to early afternoon,
generally served from 10 am up to 3 pm.
• Portmanteau of breakfast and lunch.
• Its is offered during weekends and holidays
• It is popular among those who start their day late
• It is heavy or light meal combining both breakfast and
lunch depending on occasion and price.
• Alcoholic drinks are optional in brunch.
• Brunch originated in England in the late 19th century
and became popular in the United States in the 1930s.

4. • Any number of foods can be served at brunch,
ranging from traditional breakfast foods
like pancakes and sausages to more lunch-like
items, like seafood cocktails.
• It often features heavy, greasy foods, perhaps
because people might be hung-over when
they consume it, and such foods are treated as
hangover cures in some communities.
• Upscale brunch is often accompanied with
mixed drinks like bloody Mary and
sometimes champagne is served as well.

5. Brunch Menu - I
Fresh fruit & juices
Scrambled egg with sausages and bacon
Assorted pastries
Fresh salads, steamed broccoli
Hash brown potatoes
Stir- fried chicken
Vegetable Pulao
Freshly brewed coffee or teas

6. Brunch Menu - II
Fresh juice
Samosa and vada with mint chutney
Stuffed paratas with curd and pickle
Flavored pulao with butter chicken
Fresh salads
Gulab jamun
Coffee or tea

7. Afternoon Tea
• Afternoon Tea is a tea-related ritual,
introduced in Britain in the early 1840s.
• It evolved as a mini meal to stem the hunger
and anticipation of an evening meal between
4 pm to 6 pm.
• Afternoon Tea is a meal composed of
sandwiches , cookies with clotted cream and
jam, sweet pastries and cakes.

8. • Afternoon Tea was initially developed as a
private social event.
• It was only when Queen Victoria engaged in
the Afternoon Tea ritual that it became a
formal occasion on a larger scale, known as
'tea receptions'.
• These receptions could have as many as two
hundred guests with an open 'at home'
invitation to visit between 4pm and 6pm.

9. Afternoon tea Menu - I
Hot buttered toast
Shrimp and cucumber
Tomato and tuna
Fresh vegetables
Fruit bread with butter
Buttered scones or strawberry jam
Coffee or tea

10. Afternoon tea - II
Toasted teacake or crumpets
Simple sandwich shrimp and tuna
Broccoli & almond salad
Scones with strawberry jam
Pastries
Coffee or tea

13. Reception tea or buffet tea
• It is arranged during special functions and private parties
where more no. of guests have to be served.
• Food and beverages are served from a buffet table.
• Sufficient space should be provided for guest to move and
choose food from buffet.
• Separate counters for food and beverage should be kept
• Buffet table should be covered with clean cloth
• Necessary cutlery, cups, napkins and other equipments
should be in neatly arranged manner
• Keep trash can/tray at convenient place for collecting soil
dishes
• Cake stand may be used for presentation and display purpose