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Brunch and Afternoon Tea
Chapter 7 – Lincoln university
Bhm second semester
Learning outcomes
• Brief about Brunch and sample menu
• Brief about afternoon tea and sample menu
• Coffee and tea buffet setup
• Parts of chafing dish
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.
• 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.
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
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
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.
• 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.
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
Afternoon tea - II
Toasted teacake or crumpets
Simple sandwich shrimp and tuna
Broccoli & almond salad
Scones with strawberry jam
Pastries
Coffee or tea
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

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Brunch and Afternoon tea

  • 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
  • 11.
  • 12.
  • 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