SS2 Catering Craft Practices Lesson Note on Different Menus and their Uses

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TOPIC: DIFFERENT MENUS AND THEIR USES

There are different menus serving different purposes.

BREAKFAST MENU

Breakfast is the most important meal of the day. It is a light meal that usually consists of bread such as toast, croissant, pastries etc, and coffee, tea or other liquid. Also, breakfast menu can be compiled from the foods and can be offered as continental, table d’hôtel, a-la-carte or buffet.

CONTINENTAL BREAKFAST MENU

Fruit Juice:- Orange, Grapefruit, tomato fresh, grapefruit or orange segments.

Stewed Juice:- Prunes, figs or Apricots, fresh fruit selection, fresh fruit salad

YOGHURTS

Choice of cereals, porridge or mix your own cereal

BAKERIES SELECTION

Croissant, white and whole-meal rolls, continental pastry

YOUR CHOICE OF WHITE OR BROWN TOAST

Marmalade, preserve, honey, country butter or flora margarine.

ASSORTED COLD MEATS AND CHEESE

English breakfast tea with milk or lemon

Coffee-freshly Brewed or Decaffeinated with milk or cream

Hot chocolate, cold milk, chilled Ash Bourne water.

For buffet service customers can self-serve the main items they require with assistance from counter hands.

Eggs should be freshly cooked to order

BREAKFAST MENU

Fruits:- Fruit juices, stewed fruit, yoghurts, cereals, porridge etc.

Eggs:- Fried, boiled, poached, scrambled, omelets with bacon or tomatoes, mushroom or santé potatoes

Meats (hot):- Fried or grilled bacon, sausages, kidneys with tomatoes, mushrooms, or sauté potatoes

Beverages:- Tea, coffee, chocolate

Breads: Rolls, croissants, toast, brioche, pancakes, wafers.

Point to consider when compiling a breakfast menu:-

1. It is usual to offer there of the courses previously mentioned e.g. fruit, yoghurt or cereals.
2. A large variety of well-prepared dishes should be offered.
3. A choice of plain foods should be available

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