Breakfast and egg dishes

Breakfast and egg dishes

BreakfastBreakfast 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, pineappleStewed fruit : prune, apples, pearsCereals : cornflakeEggs : fried, boiled, poached, scrambled, omeletsFish: grilled, friedMeats (hot and cold): fried or grilled with tomatoes or mushrooms or saute potatoesPreserves: marmalade, jams, honey

Fresh fruits: apple, pear, peach, grapesBeverages : tea, coffee, chocolateBread : rolls, croissants, brioche, toastContoh penawaran menu breakfastThe English:Fresh orange or grapefruit juice, pineapple, tomato, prune juice or porridge or cerealTwo eggs, any style with choice of ham, bacon, or grilled tomatoCroissants, brioche, breakfast rolls or toast with butter and marmalade, jam or honeyTea, coffee, sanka,chocolate or milkThe ContinentalFresh orange or grapefruit juice, peapple, tomato aor prune juiceA basket of croissants, brioche, breakfast rolls, and toast with butter and marmalade, jam or honeyTea, coffe, sanka, chocolate or milk

Sanka decaffeinated coffeeHash-brown potato hidangan breakfast yg sering disajikan sebagai hidangan dinner di amerika utaraBentuk potongan : shredded, julienned, diced, riced

Pancake atau crepeFlat cake, bundarDisajikan dgn topping jam, honey, cream, chocolate, fruitsLebih cocok disajikan sebagai breakfast, tetapi bisa disajikan kapan saja

Egg DishesHidangan dari telur dapat disajikan sebagai hidangan breakfast atau lunch; appetizer, snack, buffet. Kadang juga disajikan antara soup course and the main courseContoh egg dishes:Soft or hard-cooked eggs in the shellPoached eggScrambled eggFried eggomelet

Hard cooked eggSoft cooked egg in the shellFried eggScrambled egg

frittataomellete

ROLLSBRIOCHECROISSANTTORTILLA

Daftar PustakaDrummono,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.