Level 2 Chapter 4

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BREAKFAST SERVICE

American service:
•Plated in kitchen

•Served individually on plates

•Eggs, bacon, sausage, toast, coffee, tea, juice

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BREAKFAST SERVICE

English service:
•Plated in kitchen

•Served on platters to host/hostess

•Host/hostess serves food

•Sausage, bacon, eggs, fried/grilled tomatoes, baked
beans, kippers, mushrooms, fried potatoes

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BREAKFAST SERVICE

Continental service:
•Simpler and self-service

•Elements of American and English service

•Includes bread, rolls, muffins, toast, cereal with milk, juice,
coffee, tea

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BREAKFAST SERVICE

Brunch:
•Includes breakfast and lunch menu items

•Sometimes as buffet

•Elements of American and English service

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Multiple Choice

True or False: Continental Breakfast traditionally offers scrambled eggs, sausages and other hot items.

• True

• False

PANCAKES, CRÊPES, WAFFLES, AND FRENCH TOAST

Pancakes:
•Made with medium-weight batter

•Cooked on griddle

Crêpes:
•Like pancakes

•Thin with high egg content

•Cooked on oiled griddle

•Swedish pancakes are similar; slightly sweeter and heavier

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PANCAKES, CRÊPES, WAFFLES, AND FRENCH TOAST

Waffles:
•Crispy on the outside, soft on the inside

•Made with medium-weight batter

•Cooked in waffle maker or iron

French toast:
•Bread dipped in egg and milk

•Can be seasoned

•Cooked on griddle or pan

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MAKING PANCAKES

1.

Prepare batter

2.

Let batter rest
oHeat pan or griddle

3.

Coat pan or griddle
oOil, clarified butter, nonstick spray

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MAKING PANCAKES

4.

Pour batter on hot surface

5.

Flip once bottom is golden brown

6.

Serve with syrup and fruit garnish

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MAKING CRÊPES

1.

Prepare batter

2.

Let batter rest
oHeat pan

3.

Coat pan
oOil, clarified butter, nonstick spray

4.

Pour batter on hot surface
oSwirl batter—forms round shape up side of pan

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MAKING CRÊPES

5.

Turn over and cook other side

6.

Remove light-golden-brown crêpe
oPlace on parchment-lined pan

7.

Serve with fresh fruit or fruit compote

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MAKING WAFFLES

1.

Prepare batter

2.

Let batter rest
oHeat waffle iron

3.

Coat waffle iron
oOil, clarified butter, nonstick spray

4.

Pour batter on hot surface
oClose waffle iron

5.

Cook until golden brown

6.

Remove and garnish appropriately

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MAKING FRENCH TOAST

1.

Prepare egg-milk mixture

2.

Place mixture on ice bath
oHeat pan or griddle

3.

Coat pan or griddle
oOil, clarified butter, nonstick spray

4.

Dip bread in mixture
oCoat both sides

oPlace on heated surface

5.

Cook until golden brown
oFlip and cook other side

6.

Remove and garnish

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BREAKFAST MEATS

Bacon and sausage:
•Bacon: 70% fat, shrinks when cooked

•Sausage—cook completely

•Precooked to save time

Ham and Canadian bacon:
•Ham: smoked or cured

•Should be heated and browned

•Canadian bacon: boneless pork loin, smoked or cured

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COOKING BACON

1.

Cook in fry pan or griddle—medium heat

2.

Place on sheet pans
oBake at 375°F (191°C)

oCrisp and brown

3.

Monitor and turn as needed
oEven cooking and browning

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BREAKFAST MEATS

Fish:
•Usually served cold

•Smoked

•Includes smoked salmon, trout, kippers

Hash:
•Mixture of meat, potatoes, onions

•Made with many different meats and vegetables

•Fried in patties

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BREAKFAST STARCHES AND FRUIT

Grits:
•Made from hominy

•Boiled, seasoned, served with butter or sugar

•Southern cuisine

Cereals:
•Hot or cold

•Served with milk, sugar, fruit

•Hot cereal
oWhole, cracked, flaked grains: oatmeal, cracked wheat

oGranular grains: farina, cornmeal

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Multiple Choice

This item is made from hominy and is traditionally made with milk and butter.

• Oatmeal

• Cream of Wheat

• Grits

• Hominy

BREAKFAST STARCHES AND FRUIT

Breads and pastries:
•Toast common in U.S.

•Can be served with butter, honey, jam

•Bagels, biscuits, croissants, doughnuts, coffee cake

Potatoes:
•Made into hashed brown potatoes and home fries

•Cooked in oil and seasoned

Fruit:
•Cereal, salad, juice

•Grapefruit, banana, strawberry

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