Chapter 4 PC2 Breakfast

2. Sliced bread (preferably a day old) dipped in an egg-and-milk mixture that is often seasoned lightly with cinnamon and nutmeg
4. Breakfast food made with a medium-weight pour batter and cooked on an open, lightly oiled griddle.
7. browns, this breakfast item is prepared by steaming or simmering potatoes in lightly salted water; peeling, chilling, and shredding the potatoes;
9. Very thin pancake-type breakfast item with a high egg content, resulting in a delicate, unleavened griddle cake
10. an essential part of a breakfast buffet in many parts of Asia, Europe, and Scandinavia.
11. first meal of the day
13. Raw potatoes that have been peeled and then sliced, diced, or shredded before being cooked on a well-oiled griddle
15. breakfast—an adaptation of the American and English breakfast service—that usually includes bread, rolls, muffin and toast
16. A mixture of chopped meat (fresh, smoked, or cured), potatoes, and onions often served for breakfast;

1. a form of hot breakfast cereal
3. presented to the host or hostess at the table, who then portions the food onto plates that are served to the guests
5. boneless pork loin, smoked or cured
6. food is often plated in the kitchen as ordered and served to the guests individually on plates
8. Popular Southern U.S. breakfast food made from a Native American ground corn called hominy;
12. includes breakfast and luncheon menu items and is sometimes served as a buffet;
14. bacon is this much fat