MEAL PLANNING TERMS

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Across
  1. 2. Refers to the food eaten by an individual every day.
  2. 5. la carte A menu in which each item is listed and priced separately.
  3. 7. A light meal eaten in the evening if the heaviest meal was eaten at midday.
  4. 8. The main course.
  5. 10. A list of specific foods, written in a particular order to be served at a meal.
  6. 11. Small, or half cup of strong black coffee served after dinner.
  7. 12. Small, spicy or tasty portions of food served to stimulate the appetite before lunch or dinner
Down
  1. 1. The largest meal of the day usually eaten in the evening.
  2. 3. d'hote A menu offering a complete meal a a fixed price.
  3. 4. Refers to a food or group of foods served at the same time, or eaten at the same time
  4. 5. Small morsels of tasty food served at the beginning of a meal to stimulate the appetite.
  5. 6. A meal which is served mid-morning, and it replaces breakfast and lunch
  6. 9. A sweet dish of cake, pudding, fruit or pastries served at the end of a meal.
  7. 10. The ________ principle means combining foods from different food groups to make nutritious and balanced meals.