Types of meals

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Breakfast Brunch Lunch Hightea Dinner supper

Continental breakfast is an institutional meal plan based on

lighter Mediterranean breakfast traditions. It is a light meal meant to satisfy breakfaster until lunch. A typical Continental breakfast consists of the following:

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Continental breakfast

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juices Mango juice, pineapple juice, tomato juice,

orange juice or grapefruit juiceBread 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.

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If tea is served as a beverage with the above breakfast then it is known as ‘The Complet’. If coffee is served with the above breakfast then is it is known as ‘Café Complet’

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English Breakfast or Full Breakfast

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This traditional cooked breakfast has largely been replaced by simple, light foods and much varied choices have been added to suit today’s customers.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.

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American Breakfast

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Indian Breakfast

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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:

1. Full breakfast cover. 2. Continental breakfast cover

BREAKFAST COVER

The cover includes some or all of the following: i) Side plate and side knife ii) Fish knife and fork iii) Joint knife and fork iv) Soup spoon and fork v) Tea or breakfast cereal cup, saucer and teaspoon vi) Slop basin vii) Tea strainer viii) Jug of cold milk (if tea bags used - no need for strainers) ix) Sugar cubes bowl and tongs or individual sugar packets in a bowl, cream or coffee mate pouches x) Butter dish on doily on an underplate with a butter knife xi) Preserve dish on a doily on an underplate with a preserve

spoon xii) Cruet: salt, pepper, mustard and mustard spoon

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Full English Breakfast Cover

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xiii) Serviette: either laid flat between the joint knife and fork or placed on the sideplate under the side knife

xiv) Toast rack on an underplate Bread boat containing the croissant or brioche in a serviette to keep them warm.

xvi) Stands or underplates for teapot / coffee pot and hot water jug / hot milk jug, salt and pepper, caster,sugar in shakers.

xvii) Ashtray (depending on smoking policy) xviii) 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:

i) Stands or underplates for coffee / tea pot and hot milk / hot water jug or pouches of tea or instant coffee.

ii) Side plate with side knife iii) Sugar cubes basin and tongs or individual sugar and creamer

packets in a bowl iv) Tea or breakfast cup and saucer and a teaspoon v) If the beverage is tea, then the following additional items will be

needed: slop basin and tea strainer. vi) Napkin vii) Ashtray (depending on smoking policy of the establishment)

Brioche: is a fancy sweet bread or yeast cake sometimes containing currents and candied fruits. In France both large and small types are made.

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Breakfast rolls

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Made from vienna bread sough( enriched with milk) soft and light crumbed but the glazed crust is very crisp with or without poppyseeds.

vienna

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Made from yeast dough into which butter is folded as in puff pastry. It is cresent shaped.

croissant

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Corn flakes Rice flakes Wheat flakes Bran flakes Corn soya shreds Crisp corn shreds Crisp oat cereals Puffed rice Rolled wheat Puffed wheat Rice crispies Quaker oats Raisin gram flakes Frosted flakes Wheat shreds

Breakfast cereals

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Allumettes- match size deep fried Anna- sliced, pressed and baked in a mould. Au four- jacket based cut with cross incision before service. Boulan gere- sliced potatoes, with sliced onions, stock moistened and

baked. Chateau- turned to olive size, blanched then roasted in butter. Ducheese- puree with egg yolk, then piped through piping bag and bake. En puree- mashed En robe de chabre- boiled or steamed in jacket En robe de champs- alternative for above Fondates-large egg shaped, cooked in butter and stock and upper surface

thus glazed. Frites- deep fried or French fries. Gaurfret- lettuce cut potatoes deep fried. Lyonnaise- sliced potatoes sauted with onion. Nature- plain boiled Persilles- steamed or boiled potatoes tossed in butter with chopped parsley Pontneuf- thick cut, deep fried. Souflees- rectangular slices deep fried twice in order to ‘ballon’ them. Vapeur- turned to chateau size and steames

Different methods of serving potatoes

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Orange Pate de Fruit

Petit Four

Almond Meringue

White Chocolate Mint Rose

Jasmine TeaPink Rose Sugar Cube

Mini Coffee

Hightea menu

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Thank you

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