Task for Katherine Lavronenko

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

Lesson 12

Breakfast

      There are basically two types of breakfast offered in hotels and restaurants. The Continental Breakfast and the English Breakfast. The Continental Breakfast originated in Europe. It is a light meal as the Europeans normally have a heavy mid-day meal. The English Breakfast is heavy and is a major meal of the day. A traditional English Breakfast runs into six or seven courses.

Continental breakfast

       Consists of bread rolls or toast with jam, honey, or marmalade and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The cover layout consists of

<!--[if !supportLists]-->(a)   <!--[endif]-->A side plate and a side knife

<!--[if !supportLists]-->(b)   <!--[endif]-->A butter dish and a butter knife on a plate

<!--[if !supportLists]-->(c)   <!--[endif]-->A tea cup and saucer with a teaspoon

<!--[if !supportLists]-->(d)   <!--[endif]-->A sugar pot with tongs

(e)   A bread boat or toast rack 

(f)   Serviette

<!--[if !supportLists]-->(g)   <!--[endif]-->Jam, marmalade and honey pots

Note: There are variations to the Continental Breakfast. Cafe com­plete refers to Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with nothing to eat.

English breakfas

Is more elaborate and offers a choice of juices (or fresh

or stewed fruits), cereals, fish course, choice of eggs,

meat course, toast with jam, marmalade or honey, and

finally, tea or coffee. The cover consists of

(a)   A side plate and a side knife

(b)   A butter dish and a butter knife on a plate

(c)   A tea cup and saucer with a teaspoon

(d)   A sugar pot (a tongs, if there are sugar cubes)

(e)   A cruet set

(f)   A fish knife and fish fork

(g)   Dinner knife and fork

(h)   Jam, marmalade and honey

(i)   Desserts spoon and fork

(j)   Serviette

Typical English Breakfast Menu

Chilled fruit juices: Orange, pineapple, tomato, grapefruit

Stewed fruit: Prunes, pears, apples, figs.

Cereals:  Porridge, cornflakes.

Fish: Grilled herring, fried sole.

Eggs:  Poached, boiled, scrambled, fried, omelette              

                           

Meat:  Sausages, bacon, salami, kidney, breakfast steak. 

                                                 

Breads: Toast, rolls, brioche, croissant, bread stiks.

                       

Preserves:  Jam, marmalade, honey.

                    

Beverage:   Tea, coffee, hot chocolate.

                          

Eggs be served with:    grilled tomatoe, sauted mushrooms,baked beans, fried potatoes                                                                _________________________________________________________

Training Methodology

      Lay out covers of Continental and English Breakfast (as per Figs. 9 and 10) and let trainees see and remember. Then let them individual make out the covers as practice.

 Training Aids

Tables, chairs, linen, chinaware, glassware and tableware