BREAKFAST

Contents

IntroductionTypes of BreakfastsBreakfast CoursesRelated terms

Introduction

Breakfast literally means “break-fast” i.e. a meal eaten after 7 or 8 hours of sleep.

Breakfast is the combination of two words BREAK and FAST i.e. breaking of a fast after a long break.

The French term for Breakfast is petit dejeuner which means the little lunch.

Dieticians call it the most important meal of the day.

Types of Breakfast

Continental BreakfastAmerican BreakfastEnglish Breakfast Indian Breakfast

English Breakfast

The full or English breakfast is a more elaborate meal

and requires more preparation in the dining roombefore service than other meals.

A full breakfast is a breakfast meal that typicallyFocus on meat items, with the beverage such as

coffeeor tea.

English Breakfast

Choice of fresh Fruit Juice (orange, pineapple, tomato)Cut Fruits (grapefruit, melon, papaya, pears, bananas)Stewed Fruits (plums, apples, figs, prunes)Choice of Cereals (Muesli, Porridge, Rice flakes, wheat

flakes etc) with hot/cold milkFish: (Boiled, Grilled, Poached, Steamed – Sole, Herring,

Haddock)Eggs: (Fried, boiled, scrambled, poached, plain or

savoury omelette)Meat: (Bacon, Sausages, Salami etc – fried or grilled)Choice of Assorted Breads (toasts, brioches, croissant,

rolls, brown bread Served with butter and preserves (honey, jam, marmalade)

Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)

COVER FOR A FULL / ENGLISH BREAKFAST:

Joint Knife and Fork Juice glass, Under liner, Tea spoon Fish Knife and Fork Dessert Spoon and Fork Side-plate BandB Knife Napkin Bread Boat Toast Rack Butter Dish on a doily on a side-plate with butter knife Preserve Dish on a doily on a side-plate with preserve spoon Breakfast cup and saucer and a teaspoon Sugar Basin and tongs Slop Basin, Tea Strainer Cereal Bowl on doily on an underplate Jug of cold milk Salt and Pepper Cruet Ashtray Stands or under-plates for pots or hot milk water jugs

American Breakfast

The American Breakfasts also offers multiple courses

and it is similar to an English Breakfasts, except that

American Breakfast does not offer any fish dish on the

menu.

American Breakfast

Choice of fresh Fruit Juice Or Cut Fruits OrStewed FruitsChoice of Cereals (Rice flakes, wheat flakes etc)Served with hot/cold milkEggs (Fried, boiled, poached, omelette)Meat (Bacon, Sausages, Salami etc)Choice of assorted breads Served with butter

and preservesBeverages (Tea, Coffee, Hot Chocolate, Horlicks

etc)

COVER FOR AMERICAN BREAKFAST

Joint Knife and Fork Dessert Spoon and Fork Side plate Band B Knife Napkin Bread Boat Toast Rack Butter Dish on a doily on a side plate with butter knife Preserve Dish on a doily on a side plate with preserve spoon Breakfast cup and saucer and a teaspoon Sugar Basin and tongs Slop Basin, Tea Strainer Cereal Bowl on doily on an under plate Jug of cold milk Salt and Pepper Cruet Ashtray

CONTINENTAL BREAKFAST

The traditional Continental Breakfast consisted simply

of Hot croissant, brioche or toast, butter and preserves

and coffee as the beverage.

CONTINENTAL BREAKFAST

Choice of fresh Fruit JuiceChoice of Assorted Breads (toast, croissants,

rolls, brioche, muffins etc)Served with Preserves (Jam, marmalade,

Honey )Beverages (Tea / Coffee / Chocolate)

COVER FOR CONTINENTAL BREAKFAST

Juice glass, Under liner, Tea spoon Side plate B and B Knife Napkin Bread Boat Butter Dish on a doily on a side plate with butter knife Preserve Dish on a doily on a side plate with preserve

spoon Breakfast cup and saucer and a teaspoon Sugar Basin and tongs Slop Basin, Tea Strainer Jug of cold milk Ashtray Stands or under plates for pots or hot milk/ water jugs

Indian Breakfast

It can be classified as North Indian breakfast South Indian breakfast

Starters, usually Lassi in the North and Coconut water in the South Indian breakfastSecond Course comprises of dishes like Chole Bhature, Poori Bhaji, Paranthas in case of the north Indian breakfast.Second course in south Indian breakfast comprises of Dosai, Uttapum, Medhu Wada, Idli (with sambhar & chutney) Poha, Saboodana khichdi,

Beverages

TeaCoffeeHot ChocolateProprietary malt drinksEx- Bournvita, Horlics, Milo, Ovaltine.

BUFFET BREAKFAST

Buffet breakfast is the common trends in our Indian

Hotel industry it is often the service of breakfastswhich is given by the hotels during the breakfast.This trends has been started in the Indian

industry dueto the group check inns and preferably with preference of guests for taking breakfast in the

hotel with various Plans offered by the front desk.

BREAKFAST DOR KNOB MENU

The Breakfast Door Knobmenu is a convenient way toorder your breakfast inadvance. A door hanger is aplastic or cardboard sign,generally rectangular in

shape,cut to hang from the handleor knob of a door.

Related Terms Café Simple: Continental breakfast in which

only coffee is served.The Simple: Continental Breakfast in which

only tea is served.Café complet: Continental Breakfast in which

coffee is served along with the rolls.The complet: Continental Breakfast in which

tea is served along with the rolls.

Animelles:Testicles of animals used for meat especially those of the ram, the Lamb and Bull calves.Arbroath Smokies Haddocks which are gutted and then split into two halves followed by smokingBagels:A small Jewish Roll-in-the-hole, served with lox (pickled salmon) and cream cheese.Bath Chaps: Cheeks of Pork

Bircher Muesli: A Swiss preparation, made with rolled oats, raisin, lemon juice, grated apples, chopped fresh fruits and topped with vanilla yoghurt.Brioche: A soft loaf or roll made from a yeast dough enriched with butter and eggs.Bloaters:Good quality Herrings which are dry salted and then washed to remove the excess salt followed by smoking before being split.

Compote: A preparation of fresh or dried fruit, cooked either whole or in pieces in a sugar syrup. It does not keep for as long as jam.Croissants: A crescent shaped roll generally made with a leavened dough. May be stuffed with chocolate, dried fruit, etc.English Muffins: In Great Britain, a traditional, light textured roll, round and flat, which is made with yeast dough.

Flakes: Made with whole grain, or pieces, mixed with sugar, malt, salt and water. It is cooked, tempered, flattened and toasted.Granola: Rolled oats with water, vegetable oils, sweeteners, nuts, dried fruits, etc. The dough is rolled out and toasted till moisture is decreased to 3%. It is baked and broken into bite sized pieces for packaging.

Kedgeree: A British dish made with rice, fish, hard boiled eggs and flavoured with curry powder.Kippers: A herring that has been gutted and smoked over a wood fire.Marmalade: Thick, sweet puree prepared from citrus fruit that is stewed for long with sugar, till the fruit is no longer identifiable.

Muesli: A swiss dish originally consisting of apples, oats, milk and nuts.Muffins:American Muffins are more like cake, than bread. Leavening agent is baking powder. Nuts and chocolate chips maybe used.Oats: Most successful cereal crop os the Scottish Highlands. Dishes such as baked

oats, porridge and oat cakes are very filling. Two varieties exist; red and white, of which only white is edible. Oats are generally cut, steamed and rolled.Puffed Cereal: Grains of maize or rice that have been subjected to a vacuum, thus causing them to swell up. Maybe sugar coated.

Porridge:Dish of rolled oats or oatmeal, cooked in boiling water or milk. Eaten with sugar or salt.Shredded Cereals:Whole Grain like wheat is shredded, cooked, tempered and made into cereal biscuits.Sweetbreads: Culinary term for the thymus and pancreas in calves, lambs and pigs. fried, braised, roasted, grilled or poached.

Table Margarine: With a minimum fat content of 80%, but less than 90%, can be made from a variety of vegetable oils like sunflower, soya, palm and palm kernel.