Breakfast and

egg dishes

Breakfast
Breakfast disajikan pada pagi hari, sebelum
melakukan aktivitas rutin pkl. 6-7.30
Eropa dan Amerika cereals and fruit juices
English breakfast main meal termasuk
di dalamnya fruit juices, fresh fruit, marmalade
& toast, cold cereals & porridge, egg dishes,
fish dishes, ham, chicken, atau lamb chops.

 Menu breakfast continental dapat

terdiri atas:
Fruits
fruit juices : grapefruit, orange, tomato, pineapple
Stewed fruit : prune, apples, pears

Cereals : cornflake
Eggs : fried, boiled, poached, scrambled,
omelets
Fish: grilled, fried
Meats (hot and cold): fried or grilled with
tomatoes or mushrooms or saute potatoes
Preserves: marmalade, jams, honey

 Fresh fruits: apple, pear, peach, grapes

Beverages : tea, coffee, chocolate
Bread : rolls, croissants, brioche, toast

 Contoh penawaran menu breakfast

The English:
Fresh orange or grapefruit juice, pineapple,
tomato, prune juice or porridge or cereal
Two eggs, any style with choice of ham,
bacon, or grilled tomato
Croissants, brioche, breakfast rolls or toast
with butter and marmalade, jam or honey
Tea, coffee, sanka,chocolate or milk

 The Continental
Fresh orange or grapefruit juice, peapple,
tomato aor prune juice
A basket of croissants, brioche, breakfast
rolls, and toast with butter and marmalade,
jam or honey
Tea, coffe, sanka, chocolate or milk

Sanka decaffeinated coffee

 Hash-brown potato
hidangan breakfast yg sering disajikan
sebagai hidangan dinner di amerika utara
Bentuk potongan : shredded, julienned, diced,
riced

 Pancake atau crepe

Flat cake, bundar
Disajikan dgn topping jam, honey, cream,
chocolate, fruits
Lebih cocok disajikan sebagai breakfast,
tetapi bisa disajikan kapan saja

Egg Dishes
Hidangan dari telur dapat disajikan sebagai
hidangan breakfast atau lunch; appetizer,
snack, buffet. Kadang juga disajikan antara
soup course and the main course
Contoh egg dishes:
Soft or hard-cooked eggs in the shell
Poached egg
Scrambled egg
Fried egg
omelet

Hard cooked egg

Soft cooked egg in the shell

Fried egg

Scrambled egg

frittata

omellete

TORTILLA

CROISSANT

ROLLS

BRIOCHE

Daftar Pustaka
Drummono,K.E., Brefere,L.M. 2004.
Nutrition for Foodservice& Culinary
Professionals 5th ed. New Jersey: John
Wiley&Sons,Inc.
Ceseroni,V.Kinton,R.1990.Practical
Cookery.7th.ed. Hodderand
Stoughton.London.