Table of Content

Breakfast Production

Breakfast is the most critical meal period in our properties, due to the extremely high usage by in-house guests. Breakfast is generally our guests' first exposure to the Hotel Food Service.

Our challenge, therefore, is to ensure our guests' satisfaction by preparing and serving breakfast in an efficient and high quality manner.

Food and Beverage management must insist that breakfast product and service be consistently produced every single day. Your Executive Chef and Sous Chef must continually monitor breakfast production for set up, freshness of product and condition of equipment. We must continually ensure that our employees are thoroughly trained and that they have the equipment necessary to do their job. Everyone's goal must be total customer satisfaction!

Following are guidelines to assist you in consistently producing a high quality breakfast in your outlets.

Freshly squeezed orange juice is required. Chilled, canned or bottled juices are acceptable for all other juices. Juices should be transferred to covered plastic or glass pitchers once cans are opened. Freshly squeezed orange juice should not be kept more than 1 day.

Juices should be served in an 8 oz. glass minimum. Avoid 5 oz. juice glasses.

Fruits should always be served. It is rare that we receive ripe fruit from the produce vendor. Ripening is best controlled in secured store room areas to ensure proper rotation.

Breakfast fruits should be cut as close to service time as possible, especially orange sections, grapefruits and melons. If pre-cut, they should be covered tightly with film to avoid the pick-up of flavors from the refrigerator.

Fruits for topping cereals should be sliced or cut where appropriate. Avoid serving whole or halved strawberries -they are hard to eat on cereal.

Grapefruits must be sectioned before serving to guest.

A wide variety of popular cereals is to be offered. Ensure at least one bran cereal is offered, preferably one without added sugar.

Where breakfast buffets are offered, cereal to be included, featuring a selection of popular brands (3 minimum) including one bran cereal.

Fill your cereal bowl with an ample portion. The small individual packages are often inadequate for a standard bowl. Serve milk or cream with "cereal in creamer, 8 oz. minimum. Accompany cereal with soup or bouillon spoon. Hot cereals should be prepared in small batches and constantly monitored for proper consistency (thickness and lumpiness). If volume is low, consider individual portion packs of instant hot cereals. Offer hot cereal with milk or cream, brown sugar or honey, butter or margarine. Accompany with soup or bouillon spoon.

Skimmed milk must be available upon request.

Our minimum standard requirements on fresh eggs are USDA-Grade A large -24oz.per dz. weight. The grade of the egg refers to the interior quality and outside appearance of the egg. The size of the egg refers to the minimum weight of one dozen eggs in the shell.

Egg replacement products such as "Egg Beaters" are to be available in outlet, and mentioned in the menu.

When the eggs are received (15 or 30 dz. per case) the cases should be checked for broken seals or other damage. The vendor should replace unacceptable cases immediately.

Cases must be placed into 38-40F. refrigeration and stored away from onions, cabbage and other strong odor producing foods. Eggs will pick up flavors by absorbing them through the porous shell.

Fresh eggs with evenly colored yolks surrounded by jelly-like opolesant whites must be used. When eggs become older the whites become clear and watery and will break away from the yolk. The color of the yolk may vary from pale yellow to deep orange depending upon the type of food the hen has eaten.

Keep only a one hour supply of eggs at the station. Eggs kept at room temperature (or above 68F) may lose more quality in one day than in one week under refrigeration.

Keep broken and whipped eggs in a stainless steel container and set into crushed ice.

Cook eggs to order -for quantity preparation of scrambled eggs and omelet’s use standard recipes. Use non stick skillets and rubber scrapers to prevent damaging the teflon coating of the frying pans. The frying pans should be designated for egg cooking only. Clarified butter, margarine or butter substitute must be used for cooking eggs.

The most common egg preparations:

1. Break eggs according to expected business and whip with wire whip so whites and yolks are well blended. Eggs should be sieved to remove any pieces of shells. Keep whipped eggs refrigerated or in ice at all times when at station.

2. Place ¼ OZ. clarified butter into hot skillet and add eggs with designated ladle according to specification or as ordered. With non-metal scraper (when using teflon coated pans) move eggs until coagulated, still soft and moist.

Break whole eggs into buttered skillet and move eggs with non metal object (when teflon coated pans are used) until cooked to desired doneness.

The egg mixture differs from the individual orders of scrambled eggs by adding half and half or milk, white fresh bread crumbs without rind (mis de pain) and lemon juice. Those additions are

1 case eggs

2 quarts half & half

1 cup lemon juice

1 quart bread crumbs

blended into the eggs shortly before scrambling. Milk will slow down the cooking process. Bread crumbs are added for fluffiness and to prevent a mealy texture. (It is not an extender). A trace of lemon juice prevents oxidation of the eggs sulfur and will prevent eggs from turning green.

For preparation use a large wide casserole or tilting frying pan.

1. Heat well, add butter and eggs mixture. Stir mixture with French wire whip (Piano wire whip).

2. Keep stirring until desired consistency is achieved.

3. Place into chafing dish pan or china crock, cover with plastic film and keep in warming oven. Make sure eggs are moist and soft to allow further cooking from the heat on the steam table, warming oven or chafing dish.

4. Scrambled eggs should be used within 1 hour.

5. For buffet service, it is recommended to place eggs into china crocks or china chafing dish inserts.

1. Control the temperature of the skillet carefully (approx.300). When skillet is too hot eggs will brown and become tough.

2. Place 1/4 oz. or less of clarified butter into a frying pan. Break eggs into butter and cook slowly until the white is set. If eggs are ordered "over easy or over well"flip eggs over carefully not to break the yolks and cook accordingly.

3. Transfer eggs to warm plate without excess fat.

Eggs cooked on top of the stove or in the oven in buttered shirred

egg dish

Prepare the same as for fried eggs except skillet is covered or placed under broiler on medium heat until a white film forms over the yolk. The yolk should still be soft.

1. Fill a sauce pan with water at least 6" deep. For one gallon of water add 1 cup of white vinegar. Bring water to a boil, turn down heat and keep at simmering point.

2. Break egg into vegetable dish (monkey dish) and slide gently into the water. This procedure will aid to keep the egg yolk in the center. When egg rises from the bottom of the pan it should have the shape of a tear drop. The white of the egg should surround the yolk evenly and the yolk should be soft.

3. Remove the egg from the water with a perforated spoon and drain well before serving. Replace evaporated water periodically.

There are several ways to make an omelet. Whatever method you choose it takes skill and expertise to assure a good product. Therefore, it is essential to train the breakfast cook in the art of omelet making. 3 egg omelets are recommended.

I. Eggs should be slipped into water which has been brought to boiling temperature. A small wire basket can also be used.

If eggs are too cold they may crack. At one time egg boilers with automatic timers were widely used. As boiled eggs declined in popularity at breakfast time so have egg boilers.

2. Handle eggs carefully, make sure eggs are not cracked. Coagulation of eggs in the shell is progressive starting of course next to the shell and continuing inward.

3. The timing of the eggs should start when the water starts to boil, after the eggs have been lowered into it.

2 minutes: very soft

3-5 minutes: soft

7-8 minutes: medium with soft egg yolk center

10 minutes: hard but not hard enough to slice or use as deviled eggs

Bacon has to be cooked according to house count. Oven temperature must be strictly controlled. Cooking temperature depends on which piece of equipment is used. (Deck oven 350 F, Convection oven 325 F.) Bacon must be cooked crisp to a nice brown. When removed from oven, bacon must be drained of all grease and carefully placed into steam table pan on absorbing paper or stale bread slices. To avoid breakage, bacon should not be piled too high. Keep hot under heat lamp on medium heat. Bacon needed for lunch and dinner service should not be cooked at breakfast time. Bacon grease can be used in many ways for example, in making roux, certain soups, cooking of cabbage, hot bacon dressing, for roasting etc.

Cut ham according to your specification (weight). Cook ham to order. Grill or broil quickly without becoming dry. Same preparation should be followed when cooking Canadian style bacon.

Link sausage with casing (Bangers) may be precooked in 3 basic ways:

I. By broiling under medium heat in broiler. 2. By griddle or pan frying.

3. By blanching in lightly salted water, cooled quickly and stored in refrigerator. Pan fry or broil when needed. This process is not suitable for sausages without casing.

4. Remember that overcooking by any method will lead to dryness and an excessively hard finished product. To keep precooked sausages hot and from drying out we recommend you place in perforated steam table pan over steam table insert with small amount of water added.

Due to the misuse and poor handling of frozen hash browns in our hotels, many operations are serving so called breakfast potatoes which can be anything from Red bliss to potato patties etc. and in most cases with questionable results.

Buying the thin layer shredded frozen hashbrowns and preparing those potatoes according to the following directions will assure you a consistent good product.

1. Heat clean griddle to 350- 400, grease surface with clarified butter or margarine.

2. Place whole layers of hashbrowns on griddle as needed. Season lightly with salt(pepper optional). Hashbrowns can be used from frozen stage.

3. Slowly brown potatoes without disturbing, turn potatoes with spatula and repeat the process, ensuring potatoes are browned on top and bottom.

4. Transfer potatoes into steamtable pan in single layer. Do not pile layers on top of one another to avoid soggy hashbrowns. Place steamtable pan under a hot lamp or into steamtable.

5. A la carte hashbrowns can also be made in small skillet in the same way as Swiss Rosti.

6 1t is of the utmost importance to make hashbrowns as close to service time as possible and periodically as needed.

In most of our hotels we are buying "canned" Corned Beef Hash

This product is acceptable but can be upgraded by adding coarse ground, lean, cooked corn beef as the ration of potatoes to meat is quite high. .

If homemade corned beef is preferred, use standard recipe. Form corned beef hash according to specification and griddle or skillet fry to a crisp, brown crust on both sides. When using canned do not grease griddle or pan as fat content in this product is very high. .

To have a quality product, all batters should be made daily and according to recipe. When made too far in advance the result will be loss of rising power and consequently the end product will be inferior.

For waffles and malted Belgium waffles follow product recipe.

Make sure a full 6 oz. ladle of mix is used. Waffle iron must be kept in top condition and cleaned according to manufacturers directions. To exchange the Belgium waffle irons in need of. This company will exchange defective irons without charge.

For pancake batter use a superior product and according to your menu specification(Buttermilk pancake)griddle must be cleaned and thermostat operational.

This popular breakfast dish was first prepared by soaking stale French bread in egg-milk mixture and pan fried.

Today we are using not only slices of French bread cut on a bias, depending on regional preference, we are making French toast from thick slices of White Pullman bread (Texas toast), Hallah bread, egg bread, etc. Sliced sandwich bread not recommended.

Whatever bread is used the preparation and cooking method is the same.

1 quart of milk or half and half 10 eggs

1/3 cup of granulated sugar

1/2 teaspoon of ground cinnamon

1/2 teaspoon of salt

Vanilla, almond, orange or any other flavoring optional

1. In a mixing bowl, blend sugar and cinnamon, add all other ingredients.

2. With piano wire whip (French whip), mix all ingredients until well blended.

3. Place bread slices (cut into desired shape) into batter and turn to absorb mixture from both sides until bread is soaked thoroughly.

4. Remove bread, let excess batter drip off and cook on buttered griddle or in skillet at medium heat on both sides slowly to a golden brown. The interior must be fully cooked and not soggy.

5. Before plating, toast is dusted with powdered sugar. 6. Syrup used for breakfast must be served warm.

To enhance the presentation and eye appeal of our breakfast plates, we have to add pleasing, refreshing, edible, and innovating garnishes.

Small ramekin of diced fresh fruits with sprig of mint

Slice of kiwi (unpeeled) topped with strawberry

Triangle of pineapple (unpeeled), topped with strawberry

Apple slice(cored, half circle) in combination with other fruits.

Cluster of grapes.

Brochette of fresh fruits

Strawberry with stem, when in season.

Vanda Orchid (in tropical areas)

Edible flowers

Seasonal melons

Sprig of fresh herbs (basil, sage, thyme, rosemary)

Cold, dry cereals are purchased ready prepared and need no preparation by the kitchen. Like hot cereals they are served with accompanying milk or cream, sugar and sometimes fruit such as berries or sliced bananas.