Breakfast and Its Types

Breakfast

Breakfast is a meal, often light usually taken in the morning. It is first meal of the day. It usually starts from 7.00 am and goes until 10.00 am. It is a light but nourishing meal. It consists some six or seven courses including such items as cereals, bread toast, egg, meat, vegetable and hot beverages. Breakfast is traditionally a British term.The name derives from the concept that you are not eaten while sleeping. That is you are fasting during that time, and breaking that fast with a meal. It is, therefore, a claque of the French Dejeuner and Spanish Desayuno. The Jerman Fruhstuck and the Danish Morgenmad has a separate cover because of its different style and services.

Fig: Breakfast _{^{(source: www.eatingfree.com)}}

Types of Breakfast

Most common ones of breakfast served are Continental breakfast or full English breakfast. The types of breakfast are

1. Continental breakfast
2. English breakfast
3. American Breakfast
4. Indian Breakfast

1. Continental Breakfast

A continental breakfast is a European breakfast. It comprises the choices of bread, choices of juice and tea or coffee. It consists of fruit juice, toast/bread, tea or coffee. Continental breakfast is further divided into the following two categories:

• Cafe complete

Refers to continental breakfast with bread rolls or toast with jam, honey and marmalade served with tea or coffee.

• Cafe simple

Refers to continental breakfast consist of only tea and coffee also termed as "the simple"

Continental breakfast consists of the following cover layout

• Napkin
• Side plate and Side knife
• Serviette (placed on the side plate)
• Bread dish or dolly on a side plate
• Teacup and saucer with teaspoon
• Underplate for tea/coffee pot
• Sugar basin with tongs

Table accompaniments are

• Preserve dish with preserve spoon on a dolly on a side plate.
• Bread boat or toast rack.
• Tea strainer.
• Jug or cold milk
• Stands or under plates for tea/coffee pots and hot milk / hot water jug.

2. English Breakfast

Breakfast may begin with simple fresh fruits juice, cereals or stewed but the heart of the English breakfast is bacon and eggs, variously accompanied by sausages, grilled tomato, mushrooms, tea, toast, and marmalade. It consists mainly of three to four courses (in French classical menu, it could even go up to eight courses). This menu provides choice for each course. The menu may differ and thus the cover differs from continental breakfast which includes.

English breakfast consists of the following cover layout

• Joint knife and fork
• Fish knife and fork
• Sweet spoon and fork
• Side plate andSide knife
• Cruet set
• Serviette
• Breakfast cup and saucer with teaspoon

Table accompaniments

• Tea strainer
• Jug of cold milk
• Sugar basin with tongs
• Castor sugar
• Stands or under plates of tea / coffee potshot water jug / hot milk jug.
• Butter dish on a side plate with butter knife
• Preserve dish on a side plate with preserve spoon.
• Toast rack
• Bread boat
• Teapot with hot water jug stands or under plate

An example of typical English breakfast menu

• Chilled fruit juices; seasonal fresh, orange, pineapple, tomato, grape, fruits etc
• Fruits ; apple, compote, bananas, papaya, grapes, kiwi, melon, mangoes, etc
• Fish ; grilled tuna, fried solo, roasted trout, herrings, kippers, etc
• Eggs; poached, boiled, scrambled, fried, omelets
• Meat ; sausage, bacon, ham salami, liver, kidney, breakfast steak
• Bread; toast, rolls, brioche croissant, bread sticks, muffin, Danish rolls
• Preserve; jam, marmalade, honey
• Beverage; tea, coffee, hot chocolate
• Vegetable; grilled tomato, vegetable cutlets, sauté mushroom, baked beans, harsh brown potato etc

3. American Breakfast

American breakfast starts with a glass of water. It also consists different courses like choices of juice, cereals, meat/fish, eggs to order, choice of bread and beverages. Some of the examples are speedy oatmeal, better bacon, egg and sandwich,Brunch Quiche,Whole Grain Pancakes,Breakfast Stuffins, etc.

4. Indian Breakfast

The Indian breakfast consists some amount of fats and carbohydrate. The commonly used food items are Tea simple/Coffee, Puree Bhajee, Choice of Juice, Samosa etc. Some of the examples of Indian breakfast are spring onion paratha, oats uttapam, paneer bread roll, etc.

Types of egg served as breakfast

The most common breakfast served in most of the hotel is with egg. There are five types of egg which are mostly served in breakfast and they are:

1. Boiled egg
2. Poached egg
3. Fried egg
4. Scramble egg
5. Omelet

Boiled egg

• Take a boiling pan.
• Add cold water on it, put the eggs in it.
• Put the pan over heat.
• Bring water to simmering and boiling temperature.
• For soft boiled eggs, cook for five minutes and for hard boiled eggs cook for ten minutes.
• If the egg is very cold put it in cold water for few minutes with its cover so that it can be easy to remove its cover
• Peel off the cover of egg and serve it hot in an egg cup.

Fig: boiled eggs ^{_{(source: www.yummyrecipesworld.com)}}

Poached egg

• Take a pan.
• Fill the pan with cold water up to 3-4 inch of depth.
• Put some vinegar or salt over water.
• Once the water comes to simmering temperature carefully break the eggs to the center of the pan and allow to coagulate or set.
• When the egg is cooked remove the egg carefully with a spatula.
• Make sure that the egg doesn't break.
• Serve the poached egg hot.
• Generally, poached eggs are served with a hot toast or bread.

Fig: Poached egg _{^{(source: suggestkeyword.com)}}

Fried egg

• Take a pan
• Put oil or butter in it.
• Heat the oil and when the oil is hot enough break the egg.
• While breaking the egg be careful that the yellow part (egg yolk) is not braked.
• When cooked, remove the egg carefully with a spatula.
• Fried eggs are served with toast or plain bread

Fried egg can be of two types and they are:

1. Fried egg turnover; they are made by frying both sides of the egg.
2. Sunny side up; they are made by frying only one side of the egg.

Fig: fried egg _{^{(source: smithsonianapa.org)}}

Scramble egg

• Take a pan on low fire.
• Take a bowl.
• Add egg, butter, little milk and seasoning in the bowl and whisk thoroughly.
• Put the mixture in the pan, cooked continually by stirring until cooked.
• Butter can be added in the end while serving it with a toast or plain bread.

Fig: Scramble _{^{(source: eatsnooth.com)}}

Omelet

• Take a bowl and break the eggs.
• Add the other ingredients as per recipes depending upon the type of omelets such as vegetable, cheese, and mixed omelet.
• Mix it well all together.
• Heat the pan with butter or oil.
• Put the eggs or mixture on the pan.
• Cook until it is set or done properly.
• Fold the cooked omelet into half and serve on a plate with toast or bread.

Fig: omelet ^{_{(source:theincredibleeggs.com)}}

References:

Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu

Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu

Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu