They are also
Wednesday, June 30th, 2010They are also easy to prepare and digest. They can be fried, poached, soft-cooked, hard-cooked, scrambled, or prepared as an omelet.
Rice and other cereals are the main fuel contributors in breakfast. Rice is cooked plain or saut?ed in small amount of fat and garlic. Corn broiled and buttered is a practical American way that can be adopted anywhere where corn is available.
Milk is the almost complete food and is welcome at any meal. At breakfast, milk is popular as a beverage or taken with coffee, chocolate, oatmeal, and other cereals. Milk should be bought from sanitary and reliable sources. Fresh milk is safer if pasteurized before serving.
Breakfast breads may be in the form of rolls, buns, loafbread, biscuits, waffles, or hot cakes.
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