Menu - Food & Accompaniments.
The full English breakfast consists of a number of courses;
usually three or four, with a choice dishes from within each course.
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 stainers)
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
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
xv) 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.
usually three or four, with a choice dishes from within each course.
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 stainers)
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
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
xv) 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.
Indian Breakfast
An Indian breakfast varies from region to region and is mostly
vegetarian. In East India (Orissa, Bengal) the most popular breakfast
are Idly, Bara, Puri and Upma. These are served with Ghuguni (Peas
curry) or potato curry and also sweets like Rasogula, chenapoda etc.
In South India, the most popular breakfast is an assortment with
several possible main dishes, such as idlis, vadas, dosas and
chapatis. These are most often served with hot sambar and one or
two kinds of chutney items in Tamil Nadu.
The usual North Indian breakfast consists of stuffed paratha
breads or unstuffed parathas (they resemble oily milee crepes) with
fresh butter, cooked spicy vegetables especially aloo sabzi. Popular
accompaniments include sweets like jalebi, halwa, and sweetened
milk. In Maharashtra, Poha, Upma or Shira (similar to Kesaribath)
is frequently eaten for breakfast. In urban areas, omlettes and simple
butter sandwiches are becoming a popular breakfast food.
Juice Mango, Pineapple, Orange, Grapes, Tomato
Fruit Salad Fresh, seasonal fruit accompanied with
yoghurt or honey
Sweet dishs Rava Kesari, Basmati rice, sweet porridge,
jalebi, halwa, and sweetened milk.
Eggs
Boiled egg, omlette, scrambled eggs on white
or whole meal bread toast served with
crumbled homemade paneer cheese &
chopped spinach.
Breads Toast or plain white / brown breads, butter
sandwiches
Indian
speciality
breakfast items
Idlis, vadas, dosas and chapatis served with
sambar and chutneys.
Bara,Puri and Upma, Pongal, Poha, or Shira
(similar to Kesaribath)
Stuffed paratha breads or unstuffed parathas
with cooked spicy vegetables especially aloo
sabzi.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine
vegetarian. In East India (Orissa, Bengal) the most popular breakfast
are Idly, Bara, Puri and Upma. These are served with Ghuguni (Peas
curry) or potato curry and also sweets like Rasogula, chenapoda etc.
In South India, the most popular breakfast is an assortment with
several possible main dishes, such as idlis, vadas, dosas and
chapatis. These are most often served with hot sambar and one or
two kinds of chutney items in Tamil Nadu.
The usual North Indian breakfast consists of stuffed paratha
breads or unstuffed parathas (they resemble oily milee crepes) with
fresh butter, cooked spicy vegetables especially aloo sabzi. Popular
accompaniments include sweets like jalebi, halwa, and sweetened
milk. In Maharashtra, Poha, Upma or Shira (similar to Kesaribath)
is frequently eaten for breakfast. In urban areas, omlettes and simple
butter sandwiches are becoming a popular breakfast food.
Juice Mango, Pineapple, Orange, Grapes, Tomato
Fruit Salad Fresh, seasonal fruit accompanied with
yoghurt or honey
Sweet dishs Rava Kesari, Basmati rice, sweet porridge,
jalebi, halwa, and sweetened milk.
Eggs
Boiled egg, omlette, scrambled eggs on white
or whole meal bread toast served with
crumbled homemade paneer cheese &
chopped spinach.
Breads Toast or plain white / brown breads, butter
sandwiches
Indian
speciality
breakfast items
Idlis, vadas, dosas and chapatis served with
sambar and chutneys.
Bara,Puri and Upma, Pongal, Poha, or Shira
(similar to Kesaribath)
Stuffed paratha breads or unstuffed parathas
with cooked spicy vegetables especially aloo
sabzi.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine
American Breakfast
Traditional breakfasts in the United States a n d Canada
derive from the full English breakfast and feature predominantly
sweet or mild-flavored foods, mostly hot.
Restaurants that serve breakfast typically base their menus
around egg dishes and meats such as sausage and bacon.
Pancakes and waffles are also popular. An assemblage commonly
known as a country breakfast in restaurants consists of eggs or
omelette, sausage or bacon, hash browns, gravy, coffee, biscuits or
toast with jam or jelly, and fruit juice.
The American breakfast comprises of the following courses:
Juice Mango, Pineapple, Orange, Grapefruit, Tomato
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk.
Eggs Boiled, Fried, Poached, Scrambled, Omelette,
served with bacon, ham or sausages.
Breads
Toast white or brown, rolls, brioche croissant,
with preserves like butter, jam, jelly, marmalade
and honey.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine
American breakfast usually consists of fewer courses than
English breakfast.
derive from the full English breakfast and feature predominantly
sweet or mild-flavored foods, mostly hot.
Restaurants that serve breakfast typically base their menus
around egg dishes and meats such as sausage and bacon.
Pancakes and waffles are also popular. An assemblage commonly
known as a country breakfast in restaurants consists of eggs or
omelette, sausage or bacon, hash browns, gravy, coffee, biscuits or
toast with jam or jelly, and fruit juice.
The American breakfast comprises of the following courses:
Juice Mango, Pineapple, Orange, Grapefruit, Tomato
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk.
Eggs Boiled, Fried, Poached, Scrambled, Omelette,
served with bacon, ham or sausages.
Breads
Toast white or brown, rolls, brioche croissant,
with preserves like butter, jam, jelly, marmalade
and honey.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine
American breakfast usually consists of fewer courses than
English breakfast.
English Breakfast or Full Breakfast
Somerset Maugham once said, "The only way to eat well in
England is to have breakfast three times a day".
An English breakfast is an elaborate breakfast quite
substantial in size and variety. The tradional English breakfast
comprises of ten courses.
Juice Chilled fruit juices - Pineapple, Orange, Apple,
Grapefruit, Tomato
Stewed Fruits
Apples, Prunes, Figs, Pears etc. are cut into
small pieces and cooked in sugar syrup
flavoured with clove and cinnamon. It is served
in a cocktail cup with a quarter plate as
underliner and the cutlery provided is a
teaspoon
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk in a soup bowl with a quarter plate as
underliner and a dessert spoon is provided as
cutlery.
Fish Herring, Haddock, Kedgres, Sardines are
served.
Eggs Boiled, Fried, Poached, Scrambled, Plain or
Savoury Omelette.
Meats Fried or Grilled bacon, sausages, ham, salami,
kidney or liver.
Rolls and
toast
Toast white or brown or rolls like croissant,
muffins, brioche, doughnuts, Danish pastry.
Butter and
Preserves
Butter, jam, jelly, marmalade, honey, maple
syrup.
Fruits Fresh fruits like melon, papaya, mango, orange,
grapefruit, pears.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine, Cocco.
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.
English breakfast is much heavier than a continental
breakfast.
England is to have breakfast three times a day".
An English breakfast is an elaborate breakfast quite
substantial in size and variety. The tradional English breakfast
comprises of ten courses.
Juice Chilled fruit juices - Pineapple, Orange, Apple,
Grapefruit, Tomato
Stewed Fruits
Apples, Prunes, Figs, Pears etc. are cut into
small pieces and cooked in sugar syrup
flavoured with clove and cinnamon. It is served
in a cocktail cup with a quarter plate as
underliner and the cutlery provided is a
teaspoon
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk in a soup bowl with a quarter plate as
underliner and a dessert spoon is provided as
cutlery.
Fish Herring, Haddock, Kedgres, Sardines are
served.
Eggs Boiled, Fried, Poached, Scrambled, Plain or
Savoury Omelette.
Meats Fried or Grilled bacon, sausages, ham, salami,
kidney or liver.
Rolls and
toast
Toast white or brown or rolls like croissant,
muffins, brioche, doughnuts, Danish pastry.
Butter and
Preserves
Butter, jam, jelly, marmalade, honey, maple
syrup.
Fruits Fresh fruits like melon, papaya, mango, orange,
grapefruit, pears.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine, Cocco.
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.
English breakfast is much heavier than a continental
breakfast.
Continental Breakfast or Café Complet
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:
Juice Mango juice, pineapple juice, tomato juice, orange
juice or grapefruit juice
Bread 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.
The continental breakfast may also include sliced cold meats,
such as salami or ham, and yogurt or cereal. Some countries of
Europe, such as The Netherlands and those in Scandinavia, add a
bit of fruit and cheese to the breakfast menu, occasionally even a
boiled egg or a little salami.
lighter Mediterranean breakfast traditions. It is a light meal meant to
satisfy breakfaster until lunch. A typical Continental breakfast
consists of the following:
Juice Mango juice, pineapple juice, tomato juice, orange
juice or grapefruit juice
Bread 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.
The continental breakfast may also include sliced cold meats,
such as salami or ham, and yogurt or cereal. Some countries of
Europe, such as The Netherlands and those in Scandinavia, add a
bit of fruit and cheese to the breakfast menu, occasionally even a
boiled egg or a little salami.
TYPES OF BREAKFAST
The following are some of the basic types of breakfast:
1. Continental breakfast
2. English breakfast
3. American breakfast
4. Indian breakfast
1. Continental breakfast
2. English breakfast
3. American breakfast
4. Indian breakfast
BREAKFAST
Breakfast is the first meal of the day, typically eaten in the
morning. The word derives from the idea of breaking the involuntary
fast due to sleep. Breakfast is considered by many food experts to
be a most important meal of the day.
Traditionally, breakfast is a large cooked meal eaten before
work and designed to carry people through a large part of the day.
The erosion of the cooked breakfast has been an ongoing trend in
the Western world, since at least the early 20th century, coinciding
with late waking times than when most Westerners had agricultural
occupations, starting early in the morning.
Breakfast in hotels may be served in the hotel restaurant or
dining room, in a breakfast room set aside for this one meal, or in the
guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).
morning. The word derives from the idea of breaking the involuntary
fast due to sleep. Breakfast is considered by many food experts to
be a most important meal of the day.
Traditionally, breakfast is a large cooked meal eaten before
work and designed to carry people through a large part of the day.
The erosion of the cooked breakfast has been an ongoing trend in
the Western world, since at least the early 20th century, coinciding
with late waking times than when most Westerners had agricultural
occupations, starting early in the morning.
Breakfast in hotels may be served in the hotel restaurant or
dining room, in a breakfast room set aside for this one meal, or in the
guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).
