The content is just an excerpt from the complete note for SS2 Second Term Catering Practice Lesson Note – Different Menus and Their Uses. Check below to download the complete DOCUMENT
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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