Week 5 – SS2 Second Term Catering Craft Practice Notes

 WEEK FIVE
TOPIC:    LUNCHEON AND DINNER
CONTENT

• Types ofLuncheon Menu
• Types of Dinner Menu

 LUNCH/ LUNCHEON
LUNCH 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 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

1. Differentiate between lunch and luncheon.
2. 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 (Continental)
Roasted chicken/ smoked fish/ scrambled eggs
Spaghetti bolognaise/ risotto rice
Fruit punch chocolate pudding/ cheese

 EVALUATION

1. Explain the term luncheon
2. 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

1. Marinated roast chicken

   Tomato sauce/ boiled pasta/ potatoes/ fried plantain
   Low fat yoghurt/ A piece of cake

2. 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

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

 READING ASSIGNMENT
Basic catering for SSS1-3 by Omotayo and Olorunda. Pages 247-253

 WEEKEND ASSIGNMENT

1. The word luncheon means ____ A. morning party B. afternoon partyC. dinner partyD. night party
2. Dinner parties are usually held in the ____ A.nightB.dayC.noonD.evening
3. Which among the under listed is not an example of cold buffet? A. Toast B. Smoked cold meat C. HamsD. Bacon
4. A good dinner should not be ____ A. heavy B. lightC. big D. small
5. Which of the following is not a type meat?A. Ham B.Pork C. BeefD.Duck

 THEORY

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