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BREAKFAST SERVICE (CONTINENTAL & NIGERIAN)

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

  1. 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).

  1. 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.

 

EVALUATION

  1. Define breakfast.
  2. Mention two types of breakfast.

 

  1. 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

Baked beans/mushrooms/tomato

Pork sausage/vegetarian sausage

White toast/dinner oil/Danish pastry/plain bread/croissant

Coffee/decaf coffee/breakfast tea

Skimmed milk/full cream milk

Sugar/honey

 

  1. 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:-

Napkin

Side plate and side knife

Fish knife and fork

Joint knife and fork

See also  FLOWER ARRANGEMENT

Sweet spoon and fork

Sugar basin and tongs or individual sugar packet in a bowl

Tea strainer

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

 

  1. 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

Moimoi/akaraballs(beans cake)

Corn/millet porridge/oats

Soya beans milk/skimmed milk/full cream milk

Sugar/honey

Tapioca

 

EVALUATION

  1. Briefly explain full breakfast
  2. Mention four materials needed for full breakfast cover

Examples of Breakfast Menu Items

Menu Examples of Food Items
Juices Orange,pineapple,tomato, apple,e.t.c.
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

 

GENERAL EVALUATION

  1. Mention six breakfast items.
  2. Outline five beverage drinks
  3. List four types of bread or bread substitutes
  4. Mention five methods of cooking.
  5. State three reasons for cooking food.
See also  COSTING | ADVANTAGES, ELEMENTS & DISH COSTING

READING ASSIGNMENT

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

WEEKEND ASSIGNMENT

  1. Breakfast is the ———–meal of the day.A.first second         C. third            D. last
  2. Which of these is not a food preserve?A.Jam Honey           C. Marmalade D. Scones
  3. The current trend in traditional continental breakfast is to offer a ____ variety of choice.A. wide B. few small D.little
  4. Which of these is a type of breakfast? A. Full breakfastB. Half breakfastC. Mid breakfast Good breakfast
  5. A full breakfast menu may consist from A. two to eight courses three to fiveC. one to five D. three to seven

 THEORY

  1. Mention two types of breakfast
  2. Suggest a breakfast using local food items

See also

TYPES OF MENU | TYPES, EXAMPLES, ADVANTAGES & DISADVANTAGES

FACTORS THAT AFFECT MENU PLANNING | ADVANTAGES, FACTORS, REQUIREMENT & VEGETARIANISM

MEANING AND SCOPE OF MENU | ORIGIN, FUNCTIONS, MEANING, SCOPE & CLASSIC SEQUENCE

FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

PORTION CONTROL

 

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