SS2 Second Term Catering Practice Lesson Note – Different Menus and Their Uses

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WEEK FIVE: 5

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

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