(a) List five varieties of dishes offered in a full breakfast menu (b) State three steps in the process of crumbling down in Catering.

(a) Five varieties of dishes offered in a full breakfast menu

• Fried eggs or omelette
• Bacon and sausages
• Grilled tomato and baked beans
• Toast or bread with butter and jam/marmalade
• Tea or coffee (fruit juice and cereal or porridge also acceptable)

(b) Three steps in the process of crumbing down in catering

1. After the main course is cleared, remove any cruets, side plates and items no longer needed from the table.
2. Using a folded napkin or a crumbing tool over a service plate, gently sweep the crumbs from the tablecloth into the plate, working from the guest's left.
3. Reposition the dessert cutlery and glassware ready for the next course.