Breakfast

CONTINENTAL BREAKFAST
*
AMERICAN BREAKFAST
*
ENGLISH BREAKFAST
 Continental Breakfast
O Any kind of juice
O Any kind of fresh fruit
O Any kind of bread/bakeries
O Butter
O Jam
O Marmalade
O Honey
O Hot beverages
O Cold cereal
 American Breakfast
O Continental breakfast
O Any kind of cereal
O Any kind of egg dishes
O Any kind of hot cakes from the griddle
O Meat for breakfast
O Hot beverages
 Eglish Breakfast
O Continental breakfast
O Egg dishes
O Baked bean
O English bacon
O German sausage
O Black pudding
 Juices
- Tomato no cutleries
- Carrot
- Vegetables Juice glass
- Orange
- Lemon
- Banana
- Grape juice
- Grapefruit
- Guava
- Cranberry
 Fresh Fruit
O Orange Dessert knife/dessert
fork
O Kiwi
O Banana Dessert Plate
O Grapefruit
O Apple
O Mango
O Melon
O Papaya
O Berries
O Peach
 Compotes
O Prune Compote Spoon
O Pear
O Leachy Compote bowl
O Papaya Dessert plate
O Mango Paper doily as
underliner
O Etc stew in sugar syrup
 Cold Cereals
O Corn flakes Cereal spoon/ soup spoon
O Rice crispiest
O Shredded wheat Cereal bowl & underliner
O Special K
O All Brand
O Raisin Brand
O Fruit Loops
 Hot Cereals
Rice Porridge Oatmeal

Grits Cream of wheat

 Bakeries
O Bakeries toast
O Croissant
O Danish
O Muffin
O Soft & hard roll
O Doughnut
O Bagel
O Pumpernickel
O Rye Bread
 Egg Dishes
OBoild Egg ( soft, medium, hard )
OScrambled Egg
OFried Egg ( Sunny side up, turn over )
OPoach Egg
OOmelette
OEgg Benedictine
OEgg Florentine
 Boild Egg
O Cook in boiling water ( soft, medium, hard )
O Tea spoon. Egg stand , salt & pepper
 Scrambled Egg
O Mix egg white, egg yolk, milk ( fried & stir it constantly )
O Dinner fork & Dinner knife, Dinner Plate
 Fried Egg
O Sunny Side Up ( fried on one side only )
O Turn Over ( fried on both side ) over easy, medium, well
done
 Poached Egg
O Skinless Eggs cooked in simmering water with vinegar and
salt
O Serve with Toast
 Omelette
O Regarding the order
O Mix white and yolk, cheese, onion, mushroom, ham, or
bacon, etc…
 Egg Benedictine
O Poach Egg on toast cover with ox tongue, hollandaise sauce
and truffles
 Hollandaise sauce
O Butter
O Egg yolk
O Vinegar
O White ground pepper
O Salt
O Lemon juice
 Egg Florentine
O Poached Egg serve on bed of Crisp cooked fresh spinach,
covered with mornay sauce
 Mornay sauce
O Butter
O All purpose flour
O Light cream or half & half
O Swiss cheese
O Parmesan cheese
O Salt
O White Ground Pepper