Setting up of Service Breakfast

Setting up of Service Breakfast

Breakfast (literally "breaking the fast" of the night) is the first meal taken after rising from a nigh sleep, most often eaten in the early morning before undertaking the day's activities.
Breakfast preparation involves working at very early hours and, on many occasions, unsupervised. This why on many occasions the Executive Chefs choose the most experienced and reliable Cooks for preparing and setting up the breakfast line inside the Main Galley and at the self-service restaurants.

A correct service line set-up:

1.Hot food items should stay at correct temperature during whole service time.

2.Food should be rotated and always fresh.

3. The water inside the baine marie must be always at correct level to generate heat which doesn't burn the elements.

4.Foods must be kept covered or wrapped prior to service. Covers must be removed when service line opens.

5.Condiments (sauces, salad dressings) must be protected from CONTAMINATION.

6.After being served or placed on a buffet service line, unused or returned by the Guests food must be discarded.

Egg Preparation Types

Breakfast menu offers different types of eggs Guests can order, including boiled and scrambled eggs, omelets and other special requests.

It's essential to know and present eggs according to Costa Galley operational standards.
Eggs may be simmered in water to the soft, medium-, or hard-cooked stage according to the following methods.


1.Collect equipment and food items.

2.Place eggs in saucepan and cover with cold water.

3.Bring water to boil.

4.Reduce heat and simmer for required time:
            Soft-cooked 1 minute.
Medium-cooked 3 to 5 minutes.
Hard-cooked 8 to 9 minutes.

5.Serve in the assigned buffet insert

Egg Preparation Types

Scrambled Eggs

Like other egg preparations, scrambled eggs are best cooked to order. However, they may be made in larger quantities a little under cooked if they are to be held for volume service.

The points to consider when cooking scrambled eggs:

1.Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery, and eventually turn green on steam table.

2. Scrambled eggs should be soft and moist.

Procedure for Scrambling Eggs

Note: Below described is only the general  pasteurized eggs are used. Always follow instruction on the package! For safety reasons

1.Heat girasole oil in small sauté pan (for cooking to order) or large skillet, as for fried eggs. Steam kettles or tilting skillets may be used for scrambling large quantities of eggs.

2.When girasole oil is just hot enough to make a drop of water sizzle, pour in eggs.

3.Cook over low heat, stirring gently from time to time as eggs coagulate. Lift portions of coagulated egg so uncooked egg can run underneath.

4.Do not allow eggs to brown. Keep heat low.

5.When eggs are set but still soft and moist, remove from heat. Turn out onto plate or steam table pan.

Breakfast Menu

Two breakfast concepts have been created in order to differentiate the food offer. 

Breakfast Menu - buffet choice:
1.Danish pastries
5.A variety of sugar-free pastries
7.Fruit tart plate
8.Milk, yogurt, muesli and cereals
9.Toasted bread
10.Cold cuts
12.Fruit salads
14.Butter, jam, honey

Breakfast Menu


An increased in quality /quantity large variety of hot and cold international breakfast.
An à la carte menu.

The Omelet Lovers Breakfast

Omelets may be described as sophisticated scrambled eggs. The first part of the technique is similar to that for making scrambled eggs.

However, the similarities end there, and the omelet emerges from the pan not as a shapeless pile of curds, but an attractive oval with a light, delicate texture.

Procedure of making an omelette:

1.Use pasteurized eggs in a small bowl just until well mixed. Do not whip until frothy. Season with salt and pepper. 1 tablespoon (15ml) water may be added to make the omelette lighter.

2.Heat up an omelette pan over high heat. Add about 1 tablespoon (15ml) clarified butter and swirl it around to coat the inside of pan. Give it a second to get hot.

3.Vigorously shake the pan back and forth at the same time, stirring eggs with a circular motion. Stop shaking and stirring when eggs are almost set but still very moist.

4.For a filled omelette, spoon the filling across egg at this point.

5.Fold one side of omelette over other. The omelette should now be resting in one side of pan and have an approximately half-moon shape.

6.Grasp the handle of pan with palm underneath and tilt the omelette out onto a plate so it inverts and keeps same shape.

7.The whole procedure should take less than 1 minute.

8.The finished omelette should be moist on the inside, tender on the outside, and yellow or only slightly browned.