Across
- 3. A mixture of chopped meat (fresh, smoked, or cured), potatoes, and onions often served for breakfast, corned beef is on popular version.
- 4. Breakfast food usually of medium thickness and crispy on the outside and soft on the inside, made with a medium-weight pour batter similar to pancake batter, but with more egg and oil; cooked in a specially designed maker, or iron, that creates grid-like holes or specialty designs.
- 6. Breakfast food made with a medium-weight pour batter and cooked on an open, lightly oiled griddle.
- 8. Breakfast service in which food is often plated in the kitchen as ordered and served to the guests individually on plates; it is the most common service used in hotels and restaurants, and food may include eggs, sliced bacon, sausage, bread or toast with jam/jelly/butter, pancakes with syrup, French toast, and coffee, tea, or juice.
- 10. Very thin pancake-type breakfast item with a high egg content, resulting in a delicate, unleavened griddlecake; traditionally cooked in a lightly oiled, very hot sauté pan.
- 13. Also called hash browns, this breakfast item is prepared by steaming or simmering potatoes in lightly salted water; peeling, chilling, and shredding the potatoes; and then cooking the shredded potatoes on a lightly oiled griddle on medium heat until they are a light golden brown on both sides.
- 14. This is generally a simpler self-service breakfast--an adaptation of the American and English breakfast service--that usually includes bread, rolls, muffin, toast with jam/marmalade, cereal with milk, and juice, coffee, or tea; sometimes brioche and croissants may be served. This evolved because many Europeans wanted a simpler, lighter meal.
Down
- 1. Pancakes made with a slightly sweetened batter that is a bit heavier than a crêpe batter; these pancakes are cooked on a flat griddle or in a special fluted pan.
- 2. The first meal of the day, made up of breakfast foods and usually eaten in the morning; often referred to as the most important meal of the day.
- 5. Sliced bread (preferable a day old) dipped in an egg-and-milk mixture that is often seasoned lightly with cinnamon and nutmeg; Cooked using a lightly oiled griddle or flat pan, or pan-fried in clarified butter in a hot sauté pan.
- 7. Breakfast service in which the kitchen staff is responsible for the elaborate plating of many different breakfast items, which are then presented to the host or hostess at the table, who then portions the food onto plates that are referred to as a "fry up" and includes sausage and bacon, eggs, fried bread, fried/grilled tomatoes, baked beans, "black pudding" (sausage with oats, pork fat, and pig's blood), kidneys, kippers, mushrooms, and fried potatoes.
- 9. Popular Southern U.S. breakfast food made from a Native American ground corn called hominy; are usually boiled in water, seasoned with salt and pepper, and served with butter or sugar. They may be finished with cheese, bacon, sausage, or red-eye gravy--a thin sauce that is made from pan drippings of sausage or ham and black coffee. "Charleston style" are boiled in milk instead of water, which makes them creamy.
- 11. Includes breakfast and luncheon menu items and is sometimes served as a buffet; it is usually served as a late breakfast and early lunch.
- 12. Raw potatoes that have been peeled and then sliced, diced, or shredded before being cooked on a well-oiled griddle, or pan-fried, until golden brown and cooked through.