BREAKFAST

BREAKFAST

1. INTRODUCTION
2. TYPES OF BREAKFAST
3. BREAKFAST TABLE SETTING
4. BREAKFAST COVER
5. ORDER OF SERVICE FOR BREAKFAST

1.INTRODUCTION

Breakfast is the first meal of the day, typically eaten in the morning. The word derives from the idea of breaking the involuntary fast due to sleep. Breakfast is considered by many food experts to be a most important meal of the day. Traditionally, breakfast is a large cooked meal eaten before work and designed to carry people through a large part of the day. The erosion of the cooked breakfast has been an ongoing trend in the Western world, since at least the early 20th century, coinciding with late waking times than when most Westerners had agricultural occupations, starting early in the morning. Breakfast in hotels may be served in the hotel restaurant or dining room, in a breakfast room set aside for this one meal, or in the guest's bedroom or suite. The current trend is that most of the hotels are offering breakfast as complementary (bed and breakfast tariff).

2.TYPES OF BREAKFAST

The following are some of the basic types of breakfast:

• CONTINENTAL BREAKFAST OR CAFÉ COMPLET

Continental breakfast is an institutional meal plan based on lighter Mediterranean breakfast traditions. It is a light meal meant to satisfy break faster until lunch. A typical Continental breakfast consists of the following:

Juice Mango juice, pineapple juice, tomato juice, orange juice or grapefruit juice Bread Toast (white bread / brown bread), rolls, croissant,brioche, muffins, doughnuts, Danish pastry served with preserves, jam, honey, marmalade and butter Beverage Hot beverages such as tea or coffee. The continental breakfast may also include sliced cold meats,such as salami or ham, and yogurt or cereal. Some countries of Europe, such as The Netherlands and those in Scandinavia, add a bit of fruit and cheese to the breakfast menu, occasionally even a boiled egg or a little salami. If tea is served as a beverage with the above breakfast then it is known as ‘The Complete’. If coffee is served with the above breakfast then is it is known as ‘Cafe Complete’.On the other hand, if the guest exclusively takes coffee alone (with nothing to eat), then it is known as ‘Cafe Simple’. If the guest takes tea alone then it is known as ‘The Simple’.The current trend in the continental breakfast menu includes a wide variety of choice of food items as detailed below:

Juice Mango, pineapple, orange, apple fresh,stewed fruit, strawberries, lychees, melon,tomato juice, grapefruit (half or segments), figs,prunes (fresh and stewed).

Cereals Cornflakes,Wettable,Special K, Alpen, muesli,bran flakes, rice crispies, porridge.

Yoghurts Natural or fruit, regular or low fat

Fish Fried or grilled kippers, poached smoked haddock (sometimes with poached eggs),grilled herring, fried or grilled plaice, fried or grilled sole, kedgeree, smoked fish, marinated fish such as gravadiax.

Eggs Fried, poached, scrambled, boiled, plain or savory filled omelette, eggs benedict

Meats Bacon in various styles, various sausages,

kidney, steak, gammon

Potatoes and Vegetables Hash browns, sauté potatoes, home fries,mushrooms, baked beans fresh or frilled tomato

Pancakes and waffles Regular pancakes or waffles, with maple syrup or other toppings, blueberry pancakes, whole meal pancakes, griddles cakes

Cold buffet Hams, tongue, chicken, smoked cold meats,salamis, cheeses

Bread items Toast, rolls, croissants, brioches, crisp breads,plain sliced white or brown bread, Danish pastries, American muffins, English muffins,spiced scones, tea cakes, doughnuts.

Preserves Jams, marmalade, honey

Beverages Tea, coffee (including decaffeinated),chocolate, beverages, milk, mineral waters

The Continental Breakfast concept is not limited to Europe,as evidenced by the numerous hotel chains that offer this service worldwide.

• ENGLISH BREAKFAST OR FULL BREAKFAST

Somerset Maugham once said, "The only way to eat well in England is to have breakfast three times a day".

An English breakfast is an elaborate breakfast quite substantial in size and variety. The traditional English breakfast comprises of ten courses.

Juice Chilled fruit juices - Pineapple, Orange, Apple,Grapefruit, Tomato

Stewed Fruits Apples, Prunes, Figs, Pears etc. are cut into small pieces and cooked in sugar syrup flavoured with clove and cinnamon. It is served in a cocktail cup with a quarter plate as under liner and the cutlery provided is a teaspoon

Cereals Oatmeal (meal), cornflakes, wheat flakes, rice crispies, porridge are served with cold or hot milk in a soup bowl with a quarter plate as under liner and a dessert spoon is provided as cutlery.

Fish Herring, Haddock,Kedgres, Sardines are served.

Eggs Boiled, Fried, Poached, Scrambled, Plain or Savory Omelet.

Meats Fried or Grilled bacon, sausages, ham, salami,kidney or liver.

Rolls and toast

Toast white or brown or rolls like croissant,muffins, brioche, doughnuts, Danish pastry.

Butter and Preserves Butter, jam, jelly, marmalade, honey, maple syrup.

Fruits Fresh fruits like melon, papaya, mango, orange,grapefruit, pears.

Beverages Tea, coffee or hot beverages like Bournvita,Milo, Horlicks, Ovaltine, Cocco.

This traditional cooked breakfast has largely been replaced by simple, light foods and much varied choices have been added to suit today’s customers. The course also varies from two to ten depending on the customer and the establishment. English breakfast is much heavier than a continental breakfast.

• AMERICAN BREAKFAST

Traditional breakfasts in the United States a n d Canada derive from the full English breakfast and feature predominantly sweet or mild-flavored foods, mostly hot. Restaurants that serve breakfast typically base their menus around egg dishes and meats such as sausage and bacon. Pancakes and waffles are also popular. An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelet, sausage or bacon, hash browns, gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.

The American breakfast comprises of the following courses:

Juice Mango, Pineapple, Orange, Grapefruit, Tomato

Cereals Oatmeal (meal), cornflakes, wheat flakes, rice crispies, porridge are served with cold or hot milk.

Eggs Boiled, Fried, Poached, Scrambled,Omelet,served with bacon, ham or sausages.

Breads Toast white or brown, rolls, brioche croissant,with preserves like butter, jam, jelly, marmalade

and honey.

Beverages Tea, coffee or hot beverages like Bournvita,Milo, Horlicks, Ovaltine

American breakfast usually consists of fewer courses than English breakfast.

• INDIAN BREAKFAST

An Indian breakfast varies from region to region and is mostly vegetarian. In East India (Orissa,Bengal) the most popular breakfast are Idly, Bara, Puri and Upma. These are served with Ghuguni (Peas curry) or potato curry and also sweets like Rasogula, chenapoda etc. In South India, the most popular breakfast is an assortment with several possible main dishes, such as idlis, vadas, dosas and chapatis. These are most often served with hot sambar and one or two kinds of chutney items in TamilNadu. The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble oily milee crepes) with fresh butter, cooked spicy vegetables especially aloo sabzi. Popular accompaniments include sweets like halwa, and sweetened milk. In Maharashtra, Poha, Upma or Shira (similar to Kesaribath)is frequently eaten for breakfast. In urban areas, omelet and simple butter sandwiches are becoming a popular breakfast food.

Juice Mango, Pineapple, Orange, Grapes, Tomato

Fruit Salad Fresh, seasonal fruit accompanied with yoghurt or honey

Sweet dishs Rava Kesari, Basmati rice, sweet porridge, jelebi, halwa, and sweetened milk.

Eggs Boiled egg, omelet, scrambled eggs on white or whole meal bread toast served with

crumbled homemade paneer cheese & chopped spinach.

Breads Toast or plain white / brown breads, butter sandwiches

Indian specialty

breakfast items

Idlis, vadas, dosas and chapatis served with sambar and chutneys. Bara,Puri and Upma, Pongal, Poha, or Shira (similar to Kesaribath)Stuffed paratha breads or unstuffed parathas with cooked spicy vegetables especially aloo sabzi.

Beverages Tea, coffee or hot beverages like Bournvita,Milo, Horlicks, Ovaltine

3.BREAKFAST TABLE SETTING

Table setting is an art. A meal however simple or elaborate,the laying of a table can make a whole lot of difference. Each meal can have a classy look with a little touch of thought. A basic table setting, suitable for breakfast should be arranged as follows:

• A plate placed in the center (allow at least 24 inches for each place setting)

• A bread and butter plate placed at the top left of the plate
• A soup / salad bowl can be placed on top of the plate (asneeded)

• A fork placed on the direct left of the plate
• A knife and soup spoon placed on the direct right of the plate(the cutting edge of the knife should face the plate)
• A napkin folded to the left of the fork
• A drinking glass placed directly above the spoon and knife
• A coffee / tea cup and saucer to the right of the drinking glass

4.BREAKFAST COVER

The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each guest is called cover. The breakfast cover may be divided into two types:

• Full English Breakfast Cover

The full English breakfast consists of a number of courses;

usually three or four, with a choice dishes from within each course.The cover includes some or all of the following:

• Side plate and side knife
• Fish knife and fork
• Joint knife and fork

• Soup spoon and fork
• Tea or breakfast cereal cup, saucer and teaspoon
• Slop basin
• Tea strainer
• Jug of cold milk (if tea bags used - no need for stainers)
• Sugar cubes bowl and tongs or individual sugar packets in a bowl, cream or coffee mate pouches
• Butter dish on doily on an under plate with a butter knife
• Preserve dish on a doily on an under plate with a preserve spoon
• Cruet: salt, pepper, mustard and mustard spoon
• Serviette: either laid flat between the joint knife and fork or placed on the side plate under the side knife
• Toast rack on an under plate Breakfast
• Bread boat containing the croissant or brioche in a serviette to keep them warm.
• Stands or under plates for teapot / coffee pot and hot water jug / hot milk jug, salt and pepper, caster,sugar in shakers.

• Ashtray (depending on smoking policy)
• Table number display.
• CONTINENTAL BREAKFAST COVER

For a continental breakfast consisting of hot croissant/brioches or hot toast, butter, preserves and coffee or tea, the cover would be as follows:

• Stands or under plates for coffee / tea pot and hot milk/hot water jug or pouches of tea or instant coffee.

• Side plate with side knife
• Sugar cubes basin and tongs or individual sugar and creamer packets in a bowl
• Tea or breakfast cup and saucer and a teaspoon
• If the beverage is tea, then the following additional items will be needed: slop basin and tea strainer.
• Napkin
• Ashtray (depending on smoking policy of the establishment)

The majority of the items listed above for the two types of breakfast are often placed on the table as part of the muse-en-place,before the customer is seated. A number of items are then placed on the table after the customer is seated and makes his choice of breakfast known. These include:

• butter dish with butter and alternatives

• preserve dish with preserves

• jug of cold milk

• toast rack with toast and / or bread basket with hot rolls

• tea pot / coffee pot / hot or cold milk / hot water jug.

5.ORDER OF SERVICE FOR BREAKFAST

Pleasing and good breakfast service is important because guests are not always at their best in the morning. Foods served for breakfast must be palatable, freshly prepared and served at correct temperature. Often breakfast should be served in courses unless it is requested by the client as a whole. Cooked food and beverages should be brought to the guests directly from the serving station and under no circumstances food be allowed to remain on the serving stand to cool off while the customer finishes a preceding course.

Order of Service for Breakfast

• When fresh fruit or fruit juice is ordered, it is desirable to serve it first, and then to remove the soiled dishes before placing the toast and coffee.
• When customers order a combination of cooked fruit, toast and coffee, they may ask to have the whole order be served in one go. Place the fruit dish, set on an underliner. In the center of the cover, place the plate of toast at the left of the forks and the coffee at the right of the teaspoons.
• When the breakfast order includes cereal and a hot dish, the service procedure may be as follows:

• Place the fruit course in the center of the cover.
• Remove the soiled fruit dish
• Place the cereal bowl, set an under liner, in the center of the cover. Cut the individual boxes of cereal partway through the side near the top so that the guest may open them easily.
• Remove the soiled cereal dish
• Place the breakfast plates of eggs, meat or other hot food in the center of the cover. Place the plate of toast at the left of the forks. Place the coffee service at the right of the spoons.
• Remove the breakfast and bread plates.
• Place the finger bowl with a slice of lime or lemon,one third full of warm water. At times the finger bowl is placed after the fruit course when fruits that may soil the finger have been served.