meal planning

Question 1

a la carte

Answer 1

A French phrase meaning “from the menu”. Eating a la carte
means being able to choose from a list of several meals that offer
a separate price for each dish.

Question 2

accompaniments

Answer 2

Items that are given separately to the main dish, such as

vegetables and sauces.

Question 3

appetiser

Answer 3

A small portion of food or drink taken before a meal to help

stimulate the appetite.

Question 4

breakfast

Answer 4

Commonly the first meal of the day. It is the “break’’ of the
“fast”, as it is the first meal after a long period of sleep.

Question 5

batching

Answer 5

Refers to the preparation of meats and includes portioning,
marinating, wrapping of portions and packing in batches. The
batches of meat are put into containers and are placed in the
refrigerator or freezer.

Question 6

brunch

Answer 6

Breakfast and lunch are combined to form “brunch”. It is usually a late-morning meal.

Question 7

buffet service

Answer 7

Foods are kept in warmers and the consumer can choose foods to eat from each warmer and put them onto their plate.

Question 8

course

Answer 8

Part of a meal that is served separately from the other parts. A
full-course dinner consists of meals or courses. Examples of
courses include starters and desserts.

Question 9

dessert

Answer 9

The sweet course eaten at the end of a meal, such ice cream
or cake.

Question 10

dinner

Answer 10

Main meal that is eaten either around midday or in the evening. Usually a heavy meal.

Question 11

entree

Answer 11

The main course of a meal that usually consists of multiple
courses.

Question 12

high tea

Answer 12

A light meal eaten in the late afternoon or early evening. The

meal typically contains a drink and cake or biscuits.

Question 13

hors d’oeurveres

Answer 13

A small portion of appetising food served before a meal. May
also be served at occasions such as a cocktail party, when there
is no other food served.

Question 14

lunch

Answer 14

this is a meal eaten at midday

Question 15

main course

Answer 15

Usually contains meat or meat substitutes with staples and

vegetables.

Question 16

menu

Answer 16

a list of meals and drinks available at a restaurant

Question 17

mise en place

Answer 17

French term for *·preparation’’. It is pronounced meeze-on-plus and means that everything should be in its place, such as
glasses and flatware, before service takes place.

Question 18

supper

Answer 18

The final meal eaten in any one day. The meal is similar in contentto lunch. May be a large meal or simply a hot drink and biscuits.

Question 19

table d ‘hote

Answer 19

A restaurant meal, such as a starter, main course and dessert, that is at a fixed price, but there is limited choice. It is often known as a set menu.

Question 20

table
appointments

Answer 20

Items used to set and decorate a table for dining.