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Best Practice: Breakfast dishes

breakfast dish

Oh dear. This is the sad state of a ‘cooked breakfast’ discovered at one unit – and typical of those served in the group.
A very over-cooked fried egg – and held in the hotplate for at least 30mins!

Three item breakfast

Some improvement. The tomato cut van Dyke, properly shallow-fired fried bread and ready for a fried egg on call.
Oh, and onto a warm plate

Scrambled Eggs

Scrambled Eggs can look no more than a mass of yellow something. Using a chef’s ring gives form and height to the plate.
And please – not through the microwave but cooked slowly in a little butter or other fat on a solid top if possible for a creamy, moist dish.



Checkout some priority Nugget Training resources...

Liquidised Diets

A liquidised meal is not a wonderful experience, even if it is only short term to aid in recovery. Imagine how it must be to be on a permanent liquidised diet. Every meal, breakfast, lunch, dinner and snacks during the day being a soft, barely textured, paste.

Learn here how such dishes can be made more attractive.........

Tools for Chef / Managers

tools on your computerNothing is more challenging or time consuming than having to put together spreadsheets or forms to act as reminders, control papers or even a simple stock control page.

One simply does not have the time. Use these tools as they are, modify them to suit or allow them to give you starting points for your own requirements.

Sainsburys' BakersTraining for Sainsburys' instore bakers.

Baking bread is not quite the simple task that it seems; it's not just about the dough.
This training resource written for and by Sainsburys' IS Bakers.

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