1. Meal Planning “Definition of terms”
OBJECTIVES: At the end of the lesson students should be able to identify/be familiar with meal planning terms and in their own words, explain each term.
EQ: What are some of the essential meal planning terms?

2. Meal Planning terms (i) meal; (vii) tea (high tea);
(xiii) hors d’oeuvres;
(ii) breakfast;
(viii) menu;
(xiv) dessert;
(iii) brunch;
(ix) a la carte;
(xv) main course;
(iv) lunch;
(x) table d’hôte;
(xvi) entrée;
(v) dinner;
(xi) course;
(xvii) accompaniment
(vi) supper;
(xii) appetizer;

3. (i) Meal
A meal is an eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. The names used for specific meals depend on the time of day, or the size of the meal.

4. (ii) breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day’s work. Breakfast often include a carbohydrate such as grains or cereals, fruit, vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice.

5. (iii) brunch
A go between breakfast and lunch eaten usually during the late morning. The dishes eaten are usually heavier than normal breakfast foods and lighter than lunch dishes.

6. (iv) Lunch
a midday meal of varying size depending on the culture. It is a full balanced meal, and comprises of a protein dish, starchy food item and vegetables, and is usually accompanied by a beverage.

7. (v) dinner
This is the largest meal of the day. It is elaborate and requires more preparation time than lunch and supper. It may consist of several courses such as soup (appetizer), salad, entrée and main course as well as dessert.

8. (vi) Supper
This meal is similar in content to lunch, but it is eaten in the evening. Like lunch it consist of simpler foods than dinner, such as sandwiches, fruit and a beverage. It can resemble dinner but with fewer courses and lighter foods or it can be a one –dish meal.

9. (vii) tea (high tea)
Tea in local Caribbean jargon means any hot drink, including cocoa and chocolate drinks. Tea also means the serving of tea, coffee or any other beverages at a reception or gathering. Foods at this gathering include cookies, thinly sliced fruit, breads, cakes, dips and horsd’oeurves.

10. tea (high tea)
'High tea' (also known as meat tea) usually refers to the evening meal or dinner of the working class, typically eaten between 5 pm and 7 pm. High tea typically consists of a hot dish, followed by cakes and bread, butter and jam.

11. (viii) menu
a menu is a presentation of food and beverage offerings. 

12. (ix) a la carte
A menu on which each food is listed and prices separately. Foods are classified into groups e.g. Appetizers , desserts

13. (x) table d’hôte
A menu offering a complete meal for a set price. A restaurant meal offered at a fixed price and with few if any choices.

14. (xi) Course
This is part of a meal. You can have a one- course, or two course or even three- course meal. A one-course meal would be balanced with a protein, starchy food and vegetable. Two course, Appetizer/ Dessert and the main course. Three course, all three courses.  

15. (xii) appetizer
The first course of a meal. It is a light, savory and eaten to open the appetite. E.g. stuffed eggs.

16. (xiii) hors d’oeuvres
An hors-d'oeuvre also known as an appetizer/ finger foods or starter – is a food item served before the main courses of a meal. Typically smaller than a main dish. Hors d'oeuvres may be served at the dinner table as a part of the meal or they may be served before seating.

17. (xiv) Dessert
The term dessert is synonymous with ‘sweet’. Desserts are suppose to close a meal and should be pleasingly light enough and easy to digest. E.g. Mousse – a flavored and sweetened whipped cream, a sorbet- water ice made with juice of several fruits.

18. (xv) main course
The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course.

19. (xvi) entrée
A dish served before the main course.

20. (xvii) accompaniment
something that supplements or complements something else.
"these biscuits are a lovely accompaniment to tea"