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.

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.

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.

-Includes breakfast and lunch menu items.

-Sometimes as a buffet

-Elements of American and English service

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

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

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.

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.

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 made with a slightly sweetened batter that is a bit heavier than a crêpe batter; these pancakes are cooked on a flat griddle or in a special fluted pan

About 70 percent fat and shrinks quite a bit. It can be cooked until it is crisp, and then drained of fat.

This should be cooked completely through—slightly browned on the outside, but juicy on the inside.

_____ for breakfast service is a smoked or cured item that only needs to be heated and browned slightly on a griddle or under the broiler.

A boneless pork loin that has been cured and smoked.

Foodservice operations often offer fish, such as smoked salmon, also called _____.

Whole herrings that have been sliced in half from head to tail, gutted, salted or pickled, and smoked—may be served in an authentic English "fry up" breakfast.

A mixture of chopped meat (fresh, smoked, or cured), potatoes, and onions often served for breakfast; corned beef hash is one popular version.

Popular Southern U.S. breakfast food made from a Native American ground corn called hominy.

Hot and cold cereals have become more popular as breakfast entrées.

Oatmeal, cream of wheat or rice, grits, and cornmeal mush are all typical _________.

One of the most common breakfast breads in the United States is the (a) simple slice of ________.

This breakfast item is prepared by steaming or simmering potatoes in lightly salted water; peeling, chilling, and shredding the potatoes; and then cooking the shredded potatoes on a lightly oiled griddle on medium heat until they are a light golden brown on both sides.

Raw potatoes that have been peeled and then sliced, diced, or shredded before being cooked on a well-oiled griddle, or pan-fried, until golden brown and cooked through.

Which breakfast meats may be cooked in advance and held before service?

Which breakfast cereal may be prepared "Charleston style" by using milk instead of water?