Breakfast is the first and most important meal of the day used to break the night fast.It must not be omitted. It should be light, but substantial oily and heavy foods should be avoided.Breakfast should be able to sustain an individual until lunch. In catering establishments e.g. breakfast in hotels may be served in the hotel restaurant or dining room, or in a breakfast room set aside for this meal or in the hotel guest bedroom or suite.
TYPES OF BREAKFAST
- CAFÉ COMPLET
The term café complet is widely used in continental Europe and it means a continental breakfast with coffee as the beverage. The term ‘the complet’ is also used with tea provided as the beverage (teacomplet).
- CAFÉ SIMPLE OR THE SIMPLE
Café simple or the simple is just a beverage (coffee or tea) with nothing to eat. Only the beverage served as breakfast.
- Define breakfast.
- Mention two types of breakfast.
- CONTINENTAL BREAKFAST
This consists of foreign dishes from various foreign countries. It is made up of hot bread items, preserves, juice and beverages. Four or more courses are offered. Currently, a wider range of menu is being offered which include cheese, assorted bread products and variety of beverages.
Example of a continent breakfast menu:
Orange juice/apple juice/grape fruit juice
Fried egg/scream bled eggs/poached eggs
Pork sausage/vegetarian sausage
White toast/dinner oil/Danish pastry/plain bread/croissant
Coffee/decaf coffee/breakfast tea
Skimmed milk/full cream milk
- FULL BREAKFAST
This is also known as English or British breakfast. A full breakfast menu may consist of two to eight courses and usually includes a cooked main course that makes the meal substantial. Each course has more varieties for customers to choose from.
Cover For Full Breakfast
The full breakfast of a number of courses usually three or four, with a choice of cover dishes within each course.Correct cover includes the following:-
Side plate and side knife
Fish knife and fork
Joint knife and fork
Sweet spoon and fork
Sugar basin and tongs or individual sugar packet in a bowl
Stands or under plate for tea/pot coffee pot and hoot water jug/hot milk jug.
Majority of items listed above for the types of breakfast are often placed on the as part of the mise-en-place before the customer is seated. A number of items are then placed on the table when the customer is seated. These include:
Butter dish, butter knife and butter and alternative
Preserve dish with preserve spoon
Jug of cold milk
Toast rack with toast and or bread basket with hot rolls
Tea pot/coffee pot/hot or cold milk/hot
Other items according to the customer’s choice
- LOCAL BREAKFAST
This contains two or more courses made up of dishes from locally grown or processed food commodities common to various ethnic groups.
Example of local breakfast menu
Orange juice/grape fruit juice
Soya beans milk/skimmed milk/full cream milk
- Briefly explain full breakfast
- Mention four materials needed for full breakfast cover
Examples of Breakfast Menu Items
|Menu||Examples of Food Items|
|Fresh and stewed fruits||Melon, pawpaw, pineapple, mangoes, fruit salad,e.t.c.|
|Cereals||Corn flakes, weetabix, ricecrisps, quaker oats, jollof rice,etc|
|Yoghurt||Natural and fruit, regular and low fat|
|Fish||Fried or grilled fish, smoked fish with poached or scrambled eggs|
|Eggs||Fried, poached, scrambled, boiled, plain or savoury filled omelet|
|Meats||Bacon in various styles, various sausage, kidney, steak|
|Potatoes and vegetables||Hash browns, mushroom, baked bean, fresh or grilled tomatoes|
|Pan cakes and waffles||Regular pancakes, whole meal pancakes,waffles with toppings,e.t.c.|
|Cold buffet||Hams, tongue, chicken, smoked cold meat e.t.c.|
|Bread items||Toast, rolls, plain sliced white or brown bread, gluten free bread, doughnut, scones, crisp bread, e.t.c.|
|Preservers||Jams, marmalade, honey.|
|Beverages||Tea, coffee (including decaffeinated) chocolate, milk, soy/rice milk, mineral waters|
- Mention six breakfast items.
- Outline five beverage drinks
- List four types of bread or bread substitutes
- Mention five methods of cooking.
- State three reasons for cooking food.
Catering craft practice for Senior Secondary School 1-3 by Aminu S.N.Bariki. Pages 207-210
Basic Catering for SSS1-3 by Olorunda and Omotayo. Pages 243-246
- Breakfast is the ———–meal of the day.A.first second C. third D. last
- Which of these is not a food preserve?A.Jam Honey C. Marmalade D. Scones
- The current trend in traditional continental breakfast is to offer a ____ variety of choice.A. wide B. few small D.little
- Which of these is a type of breakfast? A. Full breakfastB. Half breakfastC. Mid breakfast Good breakfast
- A full breakfast menu may consist from A. two to eight courses three to fiveC. one to five D. three to seven
- Mention two types of breakfast
- Suggest a breakfast using local food items
- types of breakfast
- types of breakfast potatoes
- types of breakfast pastries
- types of breakfast eggs
- types of breakfast sausage
- types of breakfast tacos
- types of breakfast foods
- types of breakfast sandwiches
- types of breakfast burritos
- types of breakfast bread
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