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A basic school meal consists of a warm main course, vegetables, bread, a table spread, and a drink. [76] The school lunch is calculated to equate to about one-third of a child's daily nutritional needs. School catering is designed to follow the National Nutrition Council's dietary guidelines for schools. [67]
Hors d'oeuvre – literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery). [32] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before ...
Lunch normally consists of two dishes: usually, the first course is a soup and the second course, the main course, often consists of meat accompanied by potato, rice or pasta . [ citation needed ] Traditionally, people used to bake and eat desserts, but nowadays it is less common.
The 1940s. Every state had a federally funded school lunch program in place using crop surpluses, but there were problems: Much of the crops rotted en route, or couldn't be properly stored when ...
A corporate office's cafeteria in Bengaluru, India, December 2003.. A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in ...
As early as the late 19th century, cities such as Boston and Philadelphia operated independent school lunch programs, with the assistance of volunteers or charities. [11] Until the 1930s, most school lunch programs were volunteer efforts led by teachers and mothers' clubs. [12] These programs drew on the expertise of professional home economics ...
[30] [31] In the 21st century, the use of the word entrée in North American menus began to decline, being replaced by terms like "main course" or other terms appropriate to the culinary tradition of a given restaurant or cookbook.
Courses may vary in size as well as number depending on the culture where the meal takes place. [1] When dishes are served mostly in a single course, this is known in formal terms as service à la française; when dishes are served mostly in separate courses, this is called service à la russe.