Breakfast
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Transcript of Breakfast
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.