Box lunch – Lunch that is packed in a box (in the United Kingdom and Commonwealth nations, this is known as a Packed Lunch, especially when in reference to a lunch taken to the workplace or place of education)
Tea – Consumed in the evening. In some areas, the name for this meal depends on its content, but many English-speakers use "supper" or "Dinner" for this meal, regardless of size.<ref>Template:Cite webTemplate:Dead linkTemplate:Cbignore</ref>
Full course dinner – in its simplest form, it can consist of three or four courses, such as soup, salad, main course and dessert. In formal dining, a full course dinner can consist of many courses, and in some instances the courses are carefully planned to complement each other gastronomically.
Types of meals, in the order served throughout the day
Breakfast – meal eaten in the morning, usually before 10:00 am. Later meals can involve breakfast food but are usually not considered breakfast.<ref>Template:Cite web</ref>
Second breakfast – small meal eaten after breakfast, but before lunch. It is traditional in Bavaria, in Poland, and in Hungary. In Bavaria or Poland, special dishes are made exclusively to be eaten during second breakfast. In Vienna and most other parts of Austria the second breakfast is referred to as Jause.<ref>Template:In langDatabase of Austrian German. Retrieved 2010-03-19.</ref>
Elevenses (also called "morning tea") – light snack<ref>Template:Cite book</ref> and drink taken in the late morning after breakfast and before lunch.
Lunch – midday meal<ref name="ety">Online Etymology Dictionary</ref> of varying size depending on the culture. The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. Lunch is the second meal of the day after breakfast. Luncheon is now considered a formal lunch.<ref>Template:Cite web</ref>File:Andhra Combo Meal.JPGTypical south Indian Andhra style combo meal, IndiaTea – any of several different meals or mealtimes, depending on a country's customs and its history of drinking tea. However, in those countries where the term's use is common, the influences are generally those of the former British Empire (now the Commonwealth of Nations). Tea as a meal can be small or large.
High tea – British meal usually eaten in the early evening.<ref name="Tea"/>
Linner/Lupper/Dunch/Dinch –- Not in general use. Linner is a late lunch or almost dinner meal. The name comes in reference to brunch, being a combination of the words "lunch" and "dinner" or "supper."<ref>Template:Cite web</ref> Dunch comes in reference to brunch, being a combination of "dinner and "lunch." An alternate historical term is Russin.<ref>Template:Cite web</ref>
Dinner – Usually the largest and most elaborate meal of the day, which can replace either lunch, high tea, or supper. However, the term "dinner" can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of day.<ref>Template:Cite web</ref> Historically, in British culture, dinner was taken at midday for children and manual workers; in the early evening for office workers; and in the late evening by the wealthier elements of society. During the latter half of the 20th century there has been a cultural shift towards everyone having the main meal in the late evening. The meaning as the evening meal, now generally the largest of the day, is becoming standard in most parts of the English-speaking world.
Supper – light meal eaten in the late evening; as early as 7pm or as late as midnight. Usually eaten when the main meal of the day is taken at lunchtime or high tea.
High Tea - a light meal consisting of tea, bread, vegetables, cheese and occasionally meat. Variations on high tea could include the addition of pies, potatoes and crackers. High tea is generally eaten late in the evening from around 8pm<ref>Template:Cite web</ref>
Siu yeh – late-night or overnight meal usually after dinner, may start anywhere from 9 pm onwards to 4 am. It is popular in Hong Kong, Taiwan, some parts of southern mainland China and amongst students in India.
Midnight snack – late-night or early morning meal popular in the among people with pre-sleep hunger pangs, late-night revelers, and insomniacs. Sometimes called 'fourth meal', a name introduced by Taco Bell aimed towards gamers and stoners who are often afflicted by late hour cravings or 'the munchies.'
Banquet – large, formal, elaborate meal, with many guests and dishes.<ref>"Banquet." (definition). Merriam-webster.com. Accessed August 2011.</ref>
Barbecue – meal at which food (often meat or fish) is cooked out-of-doors on an open fire or portable grill.<ref>Template:Citation</ref>
Blue-plate special – term used in the United States by restaurants that refers to a specially low-priced meal, usually changing daily.
Buffet / Smörgåsbord – typically involves patrons serving themselves from foods placed in a public area. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, such as business conventions or large parties. Some restaurants also offer buffets such as; lunch buffets, different cultural buffets, Simple Buffet, Station-type buffet, Modified deluxe buffet, Deluxe buffet, and other specific buffet restaurants.
Full course dinner – in its simplest form, it can consist of three or four courses, such as soup, salad, meat and dessert. In formal dining, a full course dinner can consist of many courses, and in some instances the courses are carefully planned to complement each other gastronomically.
Main course – featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. In the United States it may in fact be called "entree."
Picnic – outdoor meal where one brings one's food, such as a sandwich or a prepared meal (sometimes in a picnic basket). It often takes place in a natural or recreational area, such as a park, forest, beach, or lawn. On long drives a picnic may take place at a roadside stop such as a rest area. Picnics are often consumed on a picnic table.
Potluck – gathering of people where each person or group of people may contribute a dish of food prepared by the person or the group of people, to be shared among the group.
Yum cha – Cantonese morning or afternoon meal where dim sum dishes<ref>Template:Cite book</ref> and tea are served. In the U.S. and U.K., the word dim sum is often used in place of yum cha.
Rehearsal dinner – a pre-wedding ceremony in North American tradition, usually held after the wedding rehearsal and the night before the wedding ceremony.
Symbolic meal – such as were prepared for or represented in tombs, were designed for consumption by the deceased in the after-life. They are often represented in funerary art.
Course – specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with fries would be considered a single course, and most likely the entire meal. See also full course dinner.
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).<ref>Template:Cite web</ref> Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating.
Main course – featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. In the United States and parts of Canada, it may be called "entrée."
Dessert – typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items. In world cultures there are a wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.
Dishes – specific food preparation, a "distinct article or variety of food",<ref>OED</ref> with cooking finished, and ready to eat, or be served. A "dish" may be served on tableware, or may be eaten out of hand; but breads are generally not called "dishes."
Types of dishes
Entrée – dish served before the main course, or between two principal courses of a meal.<ref name="Oxford Dictionaries"/><ref name="American Heritage Dictionary"/><ref name="Grand dictionnaire de cuisine"/>
National dish – culinary dish that is strongly associated with a particular country.,<ref name=Natg>Template:Cite web</ref> and are part of a nation's identity and self-image.<ref name=Janer2008>Template:Cite book</ref> A dish can be considered a national dish for a variety of reasons:
It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as Fruits de mer, served along the west coast of France.<ref name="Natg" />
It contains a particular 'exotic' ingredient that is produced locally, such as the South Americanpaprika grown in the European Pyrenees.<ref name=Natg />
Bread – staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. See List of breads.
Garnishes – items or substances used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.<ref>Template:Cite encyclopedia</ref>
Condiments – spice, sauce or other food preparation that is added to foods to impart a particular flavor, enhance its flavor,<ref>Merriam-Webster: Definition of condiment</ref> or in some cultures, to complement the dish. See List of condiments.
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