The document describes different types of breakfast meals. A continental breakfast typically consists of fruit juice, breads like toast or rolls, and tea or coffee. An English breakfast is more elaborate and includes choices of fruits, cereals, eggs cooked to order, meats, and hot beverages. An Indian breakfast includes common cereals as well as seasonal fruits. The continental, English, and Indian breakfast styles are compared in terms of their typical component foods and beverages.

1. TYPES OF MEALS

2. BREAKFAST
 BREAKFAST In French, breakfast is known as
Petit de jeuner. The word breakfast means to
break the fast after a long time i.e. the night. It
originally started in England

3. TYPES OF BREAKFAST
 CAFÉ COMPLET- TERM IS WIDELY USED IN
EUROPE AND MEANS A CONTINENTAL
BREAKFAST
 CAFÉ SIMPLE- BEVERAGE WITH NOTHING
TO EAT ONLY TEA/COFFEE

4. Types of breakfasts are
 Continental Breakfast
 English Breakfast
 American Breakfast
 Indian Breakfast

5. CONTINENTAL
This is an European breakfast.
 It comprises of : Choice of Juice (Tomato,
Orange, Pineapple & Grape fruit etc.)
 2. Choice of breads (White bread, brown
bread, rolls, croissants, brioche served with
honey ,jam & marmalade.)
 3. Tea / Coffee

7. CONTINENTAL/PLAIN BREAKFAST
I. IT CONSISTS OF FRUIT
JUICE,TOAST/ROLLS,TEA OR COFFEE
a) JUICE-FRESH/CANNED.FRESH JUICE TO BE
SERVED IN A PONY TUMBLER WITH AN
UNDERLINER AND A
TEASPOON.ACCOMPANIMENTS ARE
CASTOR SUGAR,WHILE FOR TOMATO
JUICE IT IS WORCESTERSHIRE SAUCE

8. CONTD.
c)ROLLS-A CHOICE OF ROLLS FROM
BRIOCHE,CRIOSSANTS,DANISH
PASTRY,MUFFINS,DOUGHNUTS,SERVED IN
A BREADBASKET
d)TEA/COFFEE-TEA/COFFEE SERVED IN
BREAKFAST CUPS&AT THE
BEGINNING.SUGAR POTS CONTAINING
GRAIN,CUBES,DEMERARA OR
SACHETS.SUGAR-FREE OPTIONS ARE ALSO
AVAILABLE

9. English Breakfast
A full breakfast is a very elaborate breakfast comprising
of many courses.
 Choices of fruit juices.
 Stewed fruits
 Cereals
 Fish
 Egg to order
 Meat.
 Choices of Breads.
 Fresh Fruits
 Hot Beverages

10.  Pineapple.
 Orange.
 Mango.
 Tomato.

11. Apples.
Prunes.
Fig.
Pear
Cut into small dices cooked in clove and
flavoring syrup served in a cocktail cup with a
tea spoon/glass.

13.  Cornflakes.
 Wheat flakes.
 Rice crispies.
 Porridge.
Served with a hot or cold milk (caster sugar in
sugar dridger). The cereals is served in a soup
bowl.

14.  Herring.
 Headdock.
 Sardines are served.

15.  Boiled eggs.
 Scrambled eggs.
 Poached eggs.
 Fried eggs.
 Omelette
 Sunny side up.

16.  Ham.
 Bacon.
 Sausages.
 Salamy.

17.  Toast (white or brown
bread).
 Croissants.
 Brioche.
 Muffins.
 Donuts.
 Danish pastry.
 Breakfast rolls.

18.  Melon.
 Papaya.
 Mango.
 Orange.
 Grape.
 Fruit pear.
 And other hot beverages.

19.  Tea.
 Coffee.
 Bourn vita.
 Hot chocolate.
 Milo.
 Boost.
 Complan.

20. COVER FOR A CONTINENTAL BREAKFAST
 NAPKIN
 SIDE KNIFE WITH SIDE PLATE
 SUGAR BASIN AND TONGS
 TEA CUP AND SAUCER & A TEASPOON
 UNDERPLATE FOR TEA/COFFEE POT