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MENU' - Coggle Diagram
MENU'
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-Usually a light packaged meal (e.g., sandwiches, salads)
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- Includes light snacks (e.g., sandwiches, scones, cakes) served with tea
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- Eaten together after work/school from 6 p.m. onwards
- Traditional dishes: meat or fish with vegetables, followed by dessert
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- Dining out in restaurants
- À la carte: individual dish selection
- Semi à la carte: limited choice menu
- Starters: small appetizers
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- Sandwiches (e.g., club sandwiches)
- Light mains (e.g., quiches, pasta)
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- Smaller portions compared to dinner
- Fixed prices for 2-3 course menus
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- Alcoholic drinks: wine, beer
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- Cooked Breakfast / English Breakfast:
- Eggs (fried, scrambled, or boiled)
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- Toast with jam or marmalade
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- Often included in hotel accommodation
- Reasonably priced in other places
- Starters: fish, meat, or vegetable-based
- Main courses: meat, fish, or vegetarian dishes
- Side orders: potatoes, salads, seasonal vegetables
- Desserts: cakes, puddings, ice cream
- Set menus for groups (fixed price)
- Daily specials (individually priced)
- Integrated or separate wine and drinks menu
- Different cuts of roast meat: beef, pork, lamb, or turkey
- Seasonal vegetables (e.g., roasted carrots, potatoes, greens)
- Gravy and sauces (e.g., mint sauce, horseradish)
- Traditional options: apple pie, spotted dick, treacle tart
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- Breakfast: Medieval term meaning "to break the fast"; initially a light meal
- Dinner: Once eaten at midday as the main meal, now replaced by lunch
- Lunch: Originated as a snack for noblewomen when dinner was delayed