Menu Planning Terms

Front

a la carte

Back

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.

Front

accompaniments

Back

Items that are given separately to the main dish, such as vegetables and sauces.

Front

appetiser

Back

A small portion of food or drink taken before a meal to help stimulate the appetite.

Front

batching

Back

Refers to the preparation of meats and includes portioning, marinating, wrapping of portions and packing in batches.

Front

breakfast

Back

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.

Front

brunch

Back

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

Front

buffet service

Back

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

Front

course

Back

Part of a meal that is served separately from the other parts. A full course dinner consists of meals, or courses.

Front

dessert

Back

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

Front

dinner

Back

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