Chapter 4

BREAKFAST SERVICE

American service:
•Plated in kitchen

•Served individually on plates

•Eggs, bacon, sausage, toast, coffee, tea, juice

2

BREAKFAST SERVICE

English service:
•Plated in kitchen

•Served on platters to host/hostess

•Host/hostess serves food

•Sausage, bacon, eggs, fried/grilled tomatoes, baked
beans, kippers, mushrooms, fried potatoes

3

BREAKFAST SERVICE

Continental service:
•Simpler and self-service

•Elements of American and English service

•Includes bread, rolls, muffins, toast, cereal with milk, juice,
coffee, tea

4

BREAKFAST SERVICE

Brunch:
•Includes breakfast and lunch menu items

•Sometimes as buffet

•Elements of American and English service

5

PANCAKES, CRÊPES, WAFFLES, AND FRENCH TOAST

Pancakes:
•Made with medium-weight batter

•Cooked on griddle

Crêpes:
•Like pancakes

•Thin with high egg content

•Cooked on oiled griddle

•Swedish pancakes are similar; slightly sweeter and heavier

6

PANCAKES, CRÊPES, WAFFLES, AND FRENCH TOAST

Waffles:
•Crispy on the outside, soft on the inside

•Made with medium-weight batter

•Cooked in waffle maker or iron

French toast:
•Bread dipped in egg and milk

•Can be seasoned

•Cooked on griddle or pan

7

MAKING PANCAKES

1.

Prepare batter

2.

Let batter rest
oHeat pan or griddle

3.

Coat pan or griddle
oOil, clarified butter, nonstick spray

8

MAKING PANCAKES

4.

Pour batter on hot surface

5.

Flip once bottom is golden brown

6.

Serve with syrup and fruit garnish

9

MAKING CRÊPES

1.

Prepare batter

2.

Let batter rest
oHeat pan

3.

Coat pan
oOil, clarified butter, nonstick spray

4.

Pour batter on hot surface
oSwirl batter—forms round shape up side of pan

10