Breakfast, Brunch & Afternoon Tea — Continental, English, American, Indian & 3 Tea Service Types
F&B Service · Part 5 · Module 10
Breakfast, Brunch & Afternoon Tea — Continental, English, American, Indian & 3 Tea Service Types
Breakfast = “breaking a fast.” Continental = lightest. English = heaviest (up to 10 courses). American = 5 courses. Brunch = 10am–3pm. Afternoon tea = 4–6pm. Somerset Maugham: “The only way to eat well in England is to have breakfast three times a day.”
🍳 4 Types of Breakfast
Breakfast = first meal of the day, served 6 AM – 10 AM. Word = “breaking a fast.” Considered the most important meal by food experts.
1. Continental Breakfast (Café Complete) — Lightest
Light meal to satisfy appetite until lunch. Institutional meal plan.
Menu: Juice (fresh/canned: mango, pineapple, tomato, orange, grapefruit) · Breads (toast, rolls, croissant, brioche, muffins, doughnuts, Danish pastry) + Preserves (jam, honey, marmalade, butter) · Beverage (tea/coffee/chocolate/tisanes)
Café Simple = simplest version — service of tea or coffee ONLY.
Service: Serve juice → serve tea/coffee + keep pots on table → place toast rack + butter dish.
Menu: Juice (fresh/canned: mango, pineapple, tomato, orange, grapefruit) · Breads (toast, rolls, croissant, brioche, muffins, doughnuts, Danish pastry) + Preserves (jam, honey, marmalade, butter) · Beverage (tea/coffee/chocolate/tisanes)
Café Simple = simplest version — service of tea or coffee ONLY.
Service: Serve juice → serve tea/coffee + keep pots on table → place toast rack + butter dish.
2. English Breakfast — Heaviest (up to 10 courses)
Somerset Maugham: “The only way to eat well in England is to have breakfast three times a day.” 2–9 courses depending on establishment.
Courses:
1. Chilled fruit juices (pineapple, orange, apple, grapefruit, tomato)
2. Stewed fruits (apples, prunes, figs, pears — cooked in sugar syrup with clove and cinnamon) — served in cocktail cup + quarter plate underline + teaspoon
3. Cereals (oatmeal, muesli, cornflakes, wheat flakes, rice crispies, porridge) + milk
4. Fish (herring, haddock, kedgerees, sardines)
5. Eggs (boiled, fried, poached, scrambled, plain/stuffed omelette)
6. Meats (fried/grilled bacon, sausages, ham, salami, kidney, liver)
7. Rolls and toast + preserves
8. Butter and preserves (jam, jelly, marmalade, honey, maple syrup)
9. Fresh fruits (melon, papaya, mango, orange, grapefruit, pears)
10. Beverages (tea, coffee, Bourn Vita, Milo, Horlicks, Ovaltine, cocoa)
Courses:
1. Chilled fruit juices (pineapple, orange, apple, grapefruit, tomato)
2. Stewed fruits (apples, prunes, figs, pears — cooked in sugar syrup with clove and cinnamon) — served in cocktail cup + quarter plate underline + teaspoon
3. Cereals (oatmeal, muesli, cornflakes, wheat flakes, rice crispies, porridge) + milk
4. Fish (herring, haddock, kedgerees, sardines)
5. Eggs (boiled, fried, poached, scrambled, plain/stuffed omelette)
6. Meats (fried/grilled bacon, sausages, ham, salami, kidney, liver)
7. Rolls and toast + preserves
8. Butter and preserves (jam, jelly, marmalade, honey, maple syrup)
9. Fresh fruits (melon, papaya, mango, orange, grapefruit, pears)
10. Beverages (tea, coffee, Bourn Vita, Milo, Horlicks, Ovaltine, cocoa)
3. American Breakfast — 5 Courses
Derives from the full English breakfast. Neither too heavy nor light. Pancakes and waffles popular.
Courses: Chilled water first → Juices → Cereals with milk → Eggs (with bacon/ham/sausage) → Breads with preserves → Beverages.
Coffee = most preferred hot beverage for American breakfast.
Service: First step = serve chilled water (before juice, unlike English breakfast).
Courses: Chilled water first → Juices → Cereals with milk → Eggs (with bacon/ham/sausage) → Breads with preserves → Beverages.
Coffee = most preferred hot beverage for American breakfast.
Service: First step = serve chilled water (before juice, unlike English breakfast).
4. Indian Breakfast — Region Specific
Varies widely by region:
East India: Idly, Bara, Puri, Upma served with Ghuguni (peas curry) + sweets (Rasgulla, Chenapoda)
South India: Dosa, Idli, Vada, Pongal, Uppuma, Khichdi with chutneys (tomato/coconut/mint) and Sambhar
North India: Stuffed paratha, plain paranthas, cooked spicy aloo bhaji + sweets (kheer, jalebi, halwa)
Maharashtra: Poha, Upma or Shira
Service: Water (water goblet, right side) → Juice/lassi/jal jeera → South Indian items + accompaniments (head of cover) → North Indian items + accompaniments → Tea/coffee → Bill
East India: Idly, Bara, Puri, Upma served with Ghuguni (peas curry) + sweets (Rasgulla, Chenapoda)
South India: Dosa, Idli, Vada, Pongal, Uppuma, Khichdi with chutneys (tomato/coconut/mint) and Sambhar
North India: Stuffed paratha, plain paranthas, cooked spicy aloo bhaji + sweets (kheer, jalebi, halwa)
Maharashtra: Poha, Upma or Shira
Service: Water (water goblet, right side) → Juice/lassi/jal jeera → South Indian items + accompaniments (head of cover) → North Indian items + accompaniments → Tea/coffee → Bill
🥞 Brunch
Brunch = combination of breakfast and lunch. Served between 10 AM and 3 PM. Any items from breakfast and lunch menus. Alcoholic drinks are optional. Indian brunch: samosas, kachoris, dhoklas, idlis, kebabs, tikkas, stuffed parathas, poori bhaji, pulao.
☕ Afternoon Tea — Served 4 PM to 6 PM
3 types of tea service: Full Afternoon Tea · High Tea · Reception/Buffet Tea
Full Afternoon Tea Cover
Side plate + paper napkin + side knife (centre of cover) · Pastry fork · Cup and saucer + teaspoon · Preserves on under plate with preserves spoon
High Tea Cover
Joint knife + joint fork · Bread and butter plate + side knife · Cup and saucer + teaspoon (right side) · Napkin · Cruet set · Sugar bowl with tongs/teaspoon/sachets · Preserves dish on under plate
Reception Tea / Buffet Tea
Arranged for special functions and private parties. Food and beverages served from buffet. Points: buffet set-up, arrangement of food/beverages, and assignment of duties to staff.
🎯 UGC NET Key Points — Part 5 Module 10
◆ Breakfast hours: 6 AM – 10 AM · “Breaking a fast”
◆ Continental = lightest · Café Simple = tea/coffee only
◆ English breakfast = heaviest, up to 10 courses
◆ Stewed fruits (English): cooked in sugar syrup with clove and cinnamon
◆ American breakfast: chilled water served FIRST (before juice)
◆ Coffee = most preferred beverage for American breakfast
◆ Brunch = 10 AM – 3 PM · combination of breakfast and lunch
◆ Afternoon tea = 4 PM – 6 PM
◆ 3 tea service types: Full Afternoon Tea · High Tea · Reception/Buffet Tea
◆ High Tea cover includes: joint knife, joint fork, bread and butter plate, cruet set
◆ Full Afternoon Tea: side plate + pastry fork (lighter cover than High Tea)
◆ Continental = lightest · Café Simple = tea/coffee only
◆ English breakfast = heaviest, up to 10 courses
◆ Stewed fruits (English): cooked in sugar syrup with clove and cinnamon
◆ American breakfast: chilled water served FIRST (before juice)
◆ Coffee = most preferred beverage for American breakfast
◆ Brunch = 10 AM – 3 PM · combination of breakfast and lunch
◆ Afternoon tea = 4 PM – 6 PM
◆ 3 tea service types: Full Afternoon Tea · High Tea · Reception/Buffet Tea
◆ High Tea cover includes: joint knife, joint fork, bread and butter plate, cruet set
◆ Full Afternoon Tea: side plate + pastry fork (lighter cover than High Tea)