(a) Varieties of dishes offered in a full breakfast menu: (i) Fruit juice (orange juice pineapple Juice. grape juice, apple juice). (ii) Fresh and stewed fruits (fruit salad/Ali fresh fruits, fruit rings, fruit segment/whole fruit), (iii) Cereals (cornflakes, porridge pap, custard, oats., granola) (iv) Yoghurt, (v) Fish (all cuts of fish ) (vi) Egg ( boiled, fried. omellette, scrambled, poached, savoury Plain). (Vii) Meats/Bacon/Sausage/Kidney/Steak/Liver. (viii) Potatoes and vegetables. (ix) Pancakes (X) Bread items/Rolls/Toast/Croissants/Scones/Doughnuts/Muffins/Tea cakes, (xi)Preserves (jam, marmalade, honey) (xii) Beverages (tea, coffee, cocoa)
(b) Steps in the process of crumbling down in Catering: (i) Fold the napkins/ use crumber/brush, (ii), Place the service plate beneath the edge of the table (iii). Brush the crumbs unto the service plate.