Menu Planning Terms

hors d'oeuvres

• A type of dessert served after a meal.

• A small portion of appetising food served before a meal, may also be served at occasions such as a cocktail party.

• A beverage served during a meal.

• A main course dish typically served at dinner.

menu

• A list of meals and drinks available in a restaurant.

• A type of dessert served after a meal.

• A cooking technique used in gourmet cuisine.

• A type of beverage served at a bar.

high tea

• A light meal eaten in the late afternoon or early evening, typically containing a drink and cake or biscuits.

• A formal dinner served in the evening with multiple courses.

• A type of tea served with sandwiches and pastries in the morning.

• A heavy breakfast meal typically eaten before noon.

table d'hote

• A type of restaurant that serves only vegetarian meals.

• A restaurant meal, such as starter, main course and dessert, that is at a fixed price, but there is limited choice.

• A buffet-style meal where guests can choose from a wide variety of dishes.

• A meal that is served in multiple courses, but each course is priced separately.

course

• A type of dessert served at the end of a meal.

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

• A beverage served during the meal.

• An appetizer served before the main course.

lunch

• Meal eaten around midday.

• A type of breakfast food.

• A snack eaten in the evening.

• A dessert served after dinner.

dessert

• A savory dish served before the main course.

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

• A type of bread served with soup.

• A beverage served during the meal.

entree

• A type of appetizer served before the main course.

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

• A dessert served at the end of a meal.

• A beverage served during the meal.

buffet service

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

• A service where food is served directly to the table by a waiter.

• A dining style where guests order from a menu and food is prepared fresh.

• A type of service where food is pre-packaged and served in individual portions.

table appointments

• Items used to set and decorate a table for dining.

• A type of furniture used in kitchens.

• A schedule for table reservations at a restaurant.

• A list of dishes served at a banquet.