The document discusses different types of breakfast items and covers. It describes a continental breakfast as consisting of juices, breads like toast and pastries, and hot beverages like tea and coffee. It provides details on types of breads including brioche and different breakfast cereal options. The document also outlines the items that make up a full breakfast cover versus a continental breakfast cover.
3. 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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4. juices
Mango juice, pineapple juice, tomato
juice, orange juice or grapefruit juice
Bread
Toast(white bread/brown
bread), rolls, croissant, brioche, muffins, dou
ghnuts, Danish pastry served with
preserves, jam, honey, marmalade and butter
Beverage
Hot beverages such as tea or coffee.
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6. 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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8. 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been replaced by simple, light foods and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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11. 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
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12. 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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13. 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)
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14. 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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15. Made from vienna bread sough( enriched with
milk) soft and light crumbed but the glazed
crust is very crisp with or without
poppyseeds.
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16. Made from yeast dough into which butter is
folded as in puff pastry. It is cresent shaped.
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18. 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
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21. Orange Pate de Fruit
Petit Four
Almond Meringue
White Chocolate Mint Rose
Jasmine Tea
Pink Rose Sugar Cube
Mini Coffee
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