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

Differentiate between lunch and luncheon.
List three different that can be served in a luncheon.

SAMPLE LUNCHEON MENU (For a gathering)

1^st course: Tomato soup/ onion soup

2^nd course: Fried chicken jollof rice/fried rice/moimoi

Beef egusi soup/ vegetable soup/ ewedu soup

Amala/semovita/pounded yam

3^rd course: Fruit salad/ Chapman

SUGGESTED MENU FOR LUNCH

Roasted chicken/ smoked fish/ scrambled eggs

Spaghetti bolognaise/ risotto rice

Fruit punch chocolate pudding/ cheese

EVALUATION

Explain the term luncheon
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

Marinated roast chicken

Tomato sauce/ boiled pasta/ potatoes/ fried plantain

Low fat yoghurt/ A piece of cake

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

Write short notes on the followinga.Luncheon Dinner
State three rules for boiling
State two rules for frying
List four different groups of people that require special menu
State three differences between a la carte and table d’hote menu.

WEEKEND ASSIGNMENT

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

THEORY

Explain the following terms A. Luncheon Dinner
Suggest a suitable menu for a dinner party.