BREAKFAST, TYPE OF BREAKFAST

1. BREAKFAST

2. Contents
Introduction
Types of Breakfasts
Breakfast Courses
Related terms

3. Introduction
Breakfast literally means “break-fast” i.e. a meal
eaten after 7 or 8 hours of sleep.
Breakfast is the combination of two words BREAK
and FAST i.e. breaking of a fast after a long break.
The French term for Breakfast is petit dejeuner
which means the little lunch.
Dieticians call it the most important meal of the day.

4. Types of Breakfast
Continental Breakfast
American Breakfast
English Breakfast
Indian Breakfast

5. English Breakfast
The full or English breakfast is a more elaborate meal
and requires more preparation in the dining room
before service than other meals.
A full breakfast is a breakfast meal that typically
Focus on meat items, with the beverage such as coffee
or tea.

6. English Breakfast
Choice of fresh Fruit Juice (orange, pineapple, tomato)
Cut Fruits (grapefruit, melon, papaya, pears, bananas)
Stewed Fruits (plums, apples, figs, prunes)
Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes
etc) with hot/cold milk
Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring,
Haddock)
Eggs: (Fried, boiled, scrambled, poached, plain or savoury
omelette)
Meat: (Bacon, Sausages, Salami etc – fried or grilled)
Choice of Assorted Breads (toasts, brioches, croissant, rolls,
brown bread Served with butter and preserves (honey, jam,
marmalade)
Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)

7. COVER FOR A FULL / ENGLISH BREAKFAST:
 Joint Knife and Fork
 Juice glass, Under liner, Tea spoon
 Fish Knife and Fork
 Dessert Spoon and Fork
 Side-plate
 BandB Knife
 Napkin
 Bread Boat
 Toast Rack
 Butter Dish on a doily on a side-plate with butter knife
 Preserve Dish on a doily on a side-plate with preserve spoon
 Breakfast cup and saucer and a teaspoon
 Sugar Basin and tongs
 Slop Basin, Tea Strainer
 Cereal Bowl on doily on an underplate
 Jug of cold milk
 Salt and Pepper Cruet
 Ashtray
 Stands or under-plates for pots or hot milk water jugs

8. American Breakfast
The American Breakfasts also offers multiple courses
and it is similar to an English Breakfasts, except that
American Breakfast does not offer any fish dish on the
menu.

9. American Breakfast
Choice of fresh Fruit Juice Or Cut Fruits Or
Stewed Fruits
Choice of Cereals (Rice flakes, wheat flakes etc)
Served with hot/cold milk
Eggs (Fried, boiled, poached, omelette)
Meat (Bacon, Sausages, Salami etc)
Choice of assorted breads Served with butter and
preserves
Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc)

10. COVER FOR AMERICAN BREAKFAST
 Joint Knife and Fork
 Dessert Spoon and Fork
 Side plate
 Band B Knife
 Napkin
 Bread Boat
 Toast Rack
 Butter Dish on a doily on a side plate with butter knife
 Preserve Dish on a doily on a side plate with preserve spoon
 Breakfast cup and saucer and a teaspoon
 Sugar Basin and tongs
 Slop Basin, Tea Strainer
 Cereal Bowl on doily on an under plate
 Jug of cold milk
 Salt and Pepper Cruet
 Ashtray

11. CONTINENTAL BREAKFAST
The traditional Continental Breakfast consisted simply
of Hot croissant, brioche or toast, butter and preserves
and coffee as the beverage.

12. CONTINENTAL BREAKFAST
Choice of fresh Fruit Juice
Choice of Assorted Breads (toast, croissants, rolls,
brioche, muffins etc)
Served with Preserves (Jam, marmalade, Honey )
Beverages (Tea / Coffee / Chocolate)

13. COVER FOR CONTINENTAL BREAKFAST
 Juice glass, Under liner, Tea spoon
 Side plate
 B and B Knife
 Napkin
 Bread Boat
 Butter Dish on a doily on a side plate with butter knife
 Preserve Dish on a doily on a side plate with preserve spoon
 Breakfast cup and saucer and a teaspoon
 Sugar Basin and tongs
 Slop Basin, Tea Strainer
 Jug of cold milk
 Ashtray
 Stands or under plates for pots or hot milk/ water jugs

14. Indian Breakfast
It can be classified as
North Indian breakfast
 South Indian breakfast
Starters, usually Lassi in the North and Coconut
water in the South Indian breakfast
Second Course comprises of dishes like Chole
Bhature, Poori Bhaji, Paranthas in case of the
north Indian breakfast.
Second course in south Indian breakfast comprises
of Dosai, Uttapum, Medhu Wada, Idli (with
sambhar & chutney) Poha, Saboodana khichdi,

15. Beverages
Tea
Coffee
Hot Chocolate
Proprietary malt drinks
Ex- Bournvita, Horlics, Milo, Ovaltine.

16. BUFFET BREAKFAST
Buffet breakfast is the common trends in our Indian
Hotel industry it is often the service of breakfasts
which is given by the hotels during the breakfast.
This trends has been started in the Indian industry due
to the group check inns and preferably with
preference of guests for taking breakfast in the hotel
with various Plans offered by the front desk.

17. BREAKFAST DOR KNOB MENU
The Breakfast Door Knob
menu is a convenient way to
order your breakfast in
advance. A door hanger is a
plastic or cardboard sign,
generally rectangular in shape,
cut to hang from the handle
or knob of a door.

18. Related Terms
Café Simple: Continental breakfast in which only
coffee is served.
The Simple: Continental Breakfast in which only tea
is served.
Café complet: Continental Breakfast in which coffee
is served along with the rolls.
The complet: Continental Breakfast in which tea is
served along with the rolls.

19. Animelles:Testicles of animals used for meat
especially those of the ram, the Lamb and Bull
calves.
Arbroath Smokies Haddocks which are gutted
and then split into two halves followed by
smoking
Bagels:A small Jewish Roll-in-the-hole, served
with lox (pickled salmon) and cream cheese.
Bath Chaps: Cheeks of Pork

20. Bircher Muesli: A Swiss preparation, made with
rolled oats, raisin, lemon juice, grated apples,
chopped fresh fruits and topped with vanilla
yoghurt.
Brioche: A soft loaf or roll made from a yeast dough
enriched with butter and eggs.
Bloaters:Good quality Herrings which are dry salted
and then washed to remove the excess salt followed
by smoking before being split.

21. Compote: A preparation of fresh or dried fruit,
cooked either whole or in pieces in a sugar
syrup. It does not keep for as long as jam.
Croissants: A crescent shaped roll generally
made with a leavened dough. May be stuffed
with chocolate, dried fruit, etc.
English Muffins: In Great Britain, a traditional,
light textured roll, round and flat, which is made
with yeast dough.

22. Flakes: Made with whole grain, or pieces, mixed
with sugar, malt, salt and water. It is cooked,
tempered, flattened and toasted.
Granola: Rolled oats with water, vegetable oils,
sweeteners, nuts, dried fruits, etc. The dough is
rolled out and toasted till moisture is decreased
to 3%. It is baked and broken into bite sized
pieces for packaging.

23. Kedgeree: A British dish made with rice, fish, hard
boiled eggs and flavoured with curry powder.
Kippers: A herring that has been gutted and smoked
over a wood fire.
Marmalade: Thick, sweet puree prepared from citrus
fruit that is stewed for long with sugar, till the fruit is
no longer identifiable.

24. Muesli: A swiss dish originally consisting of apples,
oats, milk and nuts.
Muffins:American Muffins are more like cake, than
bread. Leavening agent is baking powder. Nuts and
chocolate chips maybe used.
Oats: Most successful cereal crop os the Scottish
Highlands. Dishes such as baked

25. oats, porridge and oat cakes are very filling.
Two varieties exist; red and white, of which only
white is edible. Oats are generally cut, steamed
and rolled.
Puffed Cereal: Grains of maize or rice that have
been subjected to a vacuum, thus causing them
to swell up. Maybe sugar coated.

26. Porridge:Dish of rolled oats or oatmeal, cooked
in boiling water or milk. Eaten with sugar or
salt.
Shredded Cereals:Whole Grain like wheat is
shredded, cooked, tempered and made into
cereal biscuits.
Sweetbreads: Culinary term for the thymus and
pancreas in calves, lambs and pigs. fried,
braised, roasted, grilled or poached.

27. Table Margarine: With a minimum fat content of
80%, but less than 90%, can be made from a variety
of vegetable oils like sunflower, soya, palm and palm
kernel.