Breakfast Cookery Review

Which is NOT a type of breakfast service?

• English

• American

• Continental

• Buffet

This is often plated in the kitchen as ordered and served

to the guests individually on plates. It is the most common service used in hotels and restaurants. Food may include eggs, sliced bacon, sausage, bread or toast with jam/jelly/butter, pancakes with syrup, French toast,

coffee, tea, or juice.

• American service

• English service

• Continental service

In this service, the kitchen staff is responsible for the

elaborate plating of many different breakfast items. The platters are then presented to the host or hostess at the table. The host/hostess then portions the food onto plates that are served to the guests. The food is often very high in fat and calories. Sometimes, this type of breakfast is referred to as a “fry up.” It includes sausage and bacon, eggs, fried bread, fried/grilled tomatoes,

baked beans, “black pudding” (sausage with oats, pork fat, and pig’s blood), kidneys, kippers, mushrooms, and fried potatoes.

• American service

• English service

• Continental service

Generally, this is a simpler self-service breakfast. It usually includes bread, rolls, muffin, toast with jam/marmalade, cereal with milk, juice, and coffee or tea. Sometimes brioche and croissants may be served. This evolved because many Europeans wanted a simpler, lighter meal.

• American service

• English service

• Continental service

-Includes breakfast and lunch menu items.

-Sometimes as a buffet

-Elements of American and English service

• American service

• English service

• Continental service

• Brunch

This breakfast food is made with a medium-weight pour batter and cooked on an open, lightly oiled griddle.

• Pancakes

• Crepes

• Waffles

• French toast

_________ are very thin pancake-type items with a high egg content.

• Pancakes

• Crêpes

• Waffles

• French Toast

The first meal of the day, made up of breakfast foods and usually eaten in the morning; often referred to as the most important meal of the day.

• lunch

• brunch

• breakfast

• dinner

Breakfast food usually of medium thickness and crispy on the outside and soft on the inside, made with a medium-weight pour batter similar to pancake batter, but with more egg and oil; cooked in a specially designed maker, or iron, that creates grid-like holes or specialty designs.

• pancakes

• waffles

• crepes

• French toast

Sliced bread (preferably a day old) dipped in an egg-and-milk mixture that is often seasoned lightly with cinnamon and nutmeg; cooked using a lightly oiled griddle or flat pan, or pan-fried in clarified butter in a hot sauté pan.

• Pancakes

• Waffles

• Crepes

• French toast