(Anita Sharma)

BREAKFAST

Introduction

· Combination of Two words “Break + Fast”

· Courses have to be delicately planned for nutritional value.

· Start with liquid foods (Juices & stewed fruits) for faster absorption by body. Immediate source of Calories.

· Water soluble vitamins B and C

· Carbohydrates (Cereals) are consumed.

· Fish is served – Rich source vitamin A,D,E and K (Fat soluble vitamins) also rich in protein, calcium & phosphorus

· Organ Meat- Rich in all vitamin & minerals.

· Eggs with variety of Breads - Rich source of Protein

Breakfast

· Continental breakfast .

· American breakfast

· English breakfast

· Indian breakfast

Continental breakfast

1. Choice of juice – Pineapple, orange, grapefruit.

2. Choice of Breads –Croissant, Brioche, Muffins, Doughnuts, Danish pastry etc. along with it like butter, jam, honey and marmalade.

3. Tea/Coffee

Cover for Continental Breakfast

· Side plate

· Side Knife

· Break basket/Bread Boat

· Butter dish on an under liner with doily and butter spreader

· Preserve dish and preserve spoon on doily and under liner

· Serviette

· Toast Rack

· Tea/Coffee Pot

· Sugar Basin

· Milk Pot/Creamer

· Tea strainer with drip bowl

· Hi Ball Glass

· Breakfast cup and saucer with tea or coffee spoon

American Breakfast

1. Choice of juice - pineapple, orange, grapefruit etc

2. Cereals – wheat flakes, muesli, oatmeal, rice crispies, porridge etc served along with hot or cold milk.

3. Eggs to order – Omelettes, poached eggs, boiled eggs, fried eggs, scrambled eggs etc.

4. Choice of breads – Croissant, Brioche, Muffins, Doughnuts, Danish pastry etc. Selections of preserves are always served along with it like butter, jam, honey and marmalade.

5. Choice of beverage – Tea, Coffee, Milk

American Breakfast Cover

The cover for American breakfast would contain all the items of the previous course added with

· Half plate

· Knife and fork

· Cereal bowl or deep plate with under- liner, doily and spoon

English Breakfast

· Choice of juice – Pineapple, orange, grapefruit etc

· Stewed fruits – Fruits like apples, pears, figs etc are stewed in sugar syrup and served in cocktail cups nicely decorated.

· Cereals – Cornflakes, wheat-flakes, muesli, oatmeal, rice crispies, porridge etc served along with hot or cold milk.

· Fish – Fish like Haddock, Sardines, Sole etc. are served.

1. Kippers- Smoked & split herring

2. Bloaters- Salt cured herring

3. Buckling- Unsplit smoked herring

4. Kedgeree- fish flakes with rice, hard boiled eggs & mango chutney

· Eggs to order – Omelettes, poached eggs, boiled eggs, fried eggs, scrambled eggs etc.  

· Assiette Anglaise (Cold Plate of meat) –.Chicken breast, ham slices, Salami, boiled beef, boiled corned beef, fatless slices of pork.

· Organ Meat- Kidney, Liver, Brain etc.

· Choice of breads –, Croissant, Brioche, Muffins, Doughnuts, Danish pastry etc. Selections of preserves are always served along with it like butter, jam, honey and marmalade.

· Fresh fruits –Melon, Papaya, Mango, Orange, Grapefruit etc.

· (Bloaters) (KEDGEREE)Choice of beverage – The course gives option of either tea/ coffee served at the end of the meal.

COVER

The cover for the English breakfast consists all the articles of continental breakfast added with

· Joint knife and fork

· Fish knife and fork

· Cereal bowl or deep plate with under-liner, doily and spoon

· Fruit knife

· Cocktail cup, under-liner, doily and tea spoon.

(English Breakfast Cover)

(FANCY EGG CUP) (SUGAR POT)

Sample Coffee Shop Menu

Table d’hôte

Choice of Juice- Orange/ Pineapple/ Tomato

Cereals- Cornflakes/ Porridge/ Oats Served with hot milk/ cold milk

Eggs to order- Poached/ Scrambled/ Omelette/ Boiled served with Sausage/ Ham/ Bacon

OR

Choice of Indian Breakfast

Idli/ Dosa/ Vada served with sambar and chutney

Stuffed Paratha with curd

Tea / Coffee

À la Carte Menu

Cold Beverages

· Choice of Juice- Orange/ Pineapple/ Tomato

· Fresh Lime Water Sweet/ Salted

· Lassi Sweet/ Salted

· Cold Coffee

· Choice of Milk Shakes- Banana/ Chocolate/ Strawberry

· Aerated Drinks Cola/ Limca/ Orange

Cereals ( Served with hot milk/ cold milk)

· Cornflakes

· Porridge

· Oats

· Muesli

Main Course

· Aloo Patties

· Grilled Fish

· Kidney/ Liver on toast

· Poached egg Florentine

· Spanish Omelette

Eggs to order

Poached/ Scrambled/ Omelette/ Boiled served with Sausage/ Ham/ Bacon and assorted bread

Indian Breakfast

· Idli/ Dosa/ Vada served with sambar and chutney

· Stuffed Paratha with curd

· Poori Aloo

Hot Beverages

· Hot Milk with Bournvita/ Horlicks

· Hot Chocolate

· Tea/ Coffee

Indian Breakfast

· More or less well balanced.

· Consist of Carbohydrates, fats, Minerals, and vitamins.

· Lacks sufficient amount of proteins.

· North- Paratha, Lassi, Kulcha, Chholay Bhature, Kachori, poori, Samosa, Doodh Jalebi, Nangori halwa etc,

· South- Dosa, Idli, Vada, Uttapam, Uppam

· East- Luchi with sooji halwa, Misti Dohi, left over rice with water and fish curry.

· West- Pav Bhaji, Dhokla, Vada Pav, Poha Lapsi, Shrikhand.

Well Balanced Indian Breakfast

Menu- 1

Stuffed Roti/ Stuffed Paratha

Milk/ Tea/ Curd

Any Seasonal Fruit

Menu – 2

Porridge/ Poha

Fruit

Tea/ Coffee

Menu- 3

Dosa/ Idli/ Vada/ Upma

Chutney/ Sambhar

Coffee/ Tea/ Milk

Special Menus

For Hypercholesterolemia

Menu-1

Whole Wheat Porridge/ Oat Meal Porridge

Multi Grain Bread Plain/ Sandwich

Tea/ Coffee

Papaya

Menu-2

Idli with Chutney/ Sambhar

Tea/ Coffee

Papaya

Menu- 3

Boiled white of an Egg/ Omelette without yolk

Multi Grain Bread

Tea/ Coffee

Papaya

Diabetic

Menu-1

Whole wheat porridge with milk

Multi Grain Bread

Tea/ Coffee

Apple/ Orange/ Papaya

Menu-2

Multigrain Tomato Cucumber Sandwich

Buttermilk/ Skimmed Milk

Apple/ Orange/ Papaya

Points to Remember

· Most important meal

· Food- liquid to light and never heavy

· Balanced meal

· Emphasis on water soluble vitamins like B and C and minerals like calcium

· Courses of breakfast are very different from lunch and dinner even the sequencing.

· Breakfast requires special gadgets trolleys and setups in room service .

· Hotel guest prefer to consume breakfast in room

· Egg has special place in breakfast as it is the most popular item at breakfast

· British have a fad for fish while Americans have fad for beef in breakfast.

· Flavored yoghurts have become a fad these days as cold display e.g. aloe Vera . strawberry etc

· Fruits like things are served before a meal or at the end of the meal.

· Tea/coffee continues throughout the breakfast.

· Hot toast is perhaps unique in breakfast while one does not consume toast in other meals

· Milk is consumed in its natural form with cereals

· Tea cups and saucer appear on the cover at the beginning on the meal

· Japanese and Chinese consume soup at breakfast

· Idli is one item which is pan Indian

· Continental breakfast is offered with continental plan

French Terms

· Poached Poche

· Hard boiled Dur

· Scrambled Brouille

· Fried Frit

· Ham Jambon

· Bacon Lard

· Sausage Saucisse

· Toast Pain grille

· Jam Confiture

· Terms French equivalent

· Breakfast Petit Dejeuner

· Tomato juice Jus de tomate

· Fruit compote Compote des fruits

· Corn flakes Flacon de Mais

· Wheat flakes Flacon de ble

· Oatmeal Souillie d’avoine

· Wheat porridge Bouillie de ble

· Soft Mollet

· Honey Miel

Food & Beverage Notes

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