This document defines and describes different types of meals including breakfast, brunch, lunch, high tea, dinner, and supper. It provides details on the typical times each meal is served, common foods included, and compares breakfast styles between continental, English, American and Indian breakfast. Cover settings are illustrated and described for each meal type.
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
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’’.
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. The table accompaniments are
Continental Breakfast Cover
Side plate with side knife.
Napkin
Breakfast cup and saucer with
teaspoon
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
10. 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
11. The table accompaniments
are
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
Bud vase
Preserves dish on an
underliner with preserves
spoon
Sugar bowl with sugar cubes
Cruet set
Table number
13. American Breakfast
Neither too heavy nor light
Also known as English
breakfast
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
14.
15.
16. Table accompaniments are
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
Bud vase
Preserves dish on an
underliner with preserves
spoon
Sugar bowl with sugar cubes
Cruet set
Table number
18. 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, Besan ka puda
Kachori, samosa
Poha, jalebi
19.
20. South Indian Breakfast
Idli/dosa/utthapam/medu wada with coconut
chutney and sambhar
Upma, Kesari
Hoppers (appam) with stew
Puttu kadala
Idiappam (string hoppers)
Venn pongal
Malabar porotta with curry
21.
22. The table accompaniments are
Indian Breakfast Cover
Side plate
All-purpose knife and fork
Dessert spoon
Breakfast cup and saucer
with teaspoon
Water goblet/glass
napkin
Bud vase
Sugar bowl with sugar
cubes
Cruet set
Pickle pot (for parathas)
Table number
24. 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..
25. 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 dressed to your liking
Stir fried chicken
Rolls and butter
Vegetable pulao
Garden fresh vegetables
Freshly brewed coffes and assorted teas.
26. 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.
27. 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..
28.
29.
30.
31. 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.
32. 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.
34. 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,