Transcript Chapter_1
Breakfast Foods and Sandwiches Chapter 1 Milk terms to know… Pasteurized Heated to destroy harmful bacteria Homogenized Treated so that milk fat appears uniformly throughout the product Types of Milk • Whole (4% Fat) • Low Fat (1-2% Fat) • Skim (0% Fat) • Buttermilk • Evaporated • Condensed • • • • • • UHT Powdered Lactose-Free Soy Rice Almond Dairy Storage Refrigerated 41 or lower Tightly sealed container Dairy products tend to absorb other flavors quickly and easily Types of Cream Type of Cream Amount of Fat Notes Light Whipping Cream About 30% Heavy Whipping Cream 36-38% Very Heavy Whipping Cream 40% Greater yield of cream – longer shelf life with products Light Cream 18-30% Sometimes called coffee cream Half-and Half 10.5-18% One part milk, one part cream Sour Cream At least 18% Tangy flavor, thick texture All About Butter & Margarine Butter is made by mixing cream at a high speed Salted or unsalted Clarified = heated to remove milk solids and water – less likely to burn Margarine is a manufactured food product that contains no milk products. Made with various vegetable and animal fats, flavoring, colors, preservatives, etc… Generally has transfats or trans fatty acids. Categories of Cheese Unripened Cheese: Soft and White, Examples: cottage, ricotta, cream, mozzarella, feta Semi-ripened Cheese: Rinds are powdery white or golden orange, creamy in texture Examples: Brie, Camembert Semisoft: Mild with buttery flavor, smooth, sliceable Examples: Gouda, Munster Blue-veined: Mold is injected or sprayed into cheese, strong flavor Examples: Blue, Gorgonzola, Roquefort Firm: Aged, firm texture, mild to sharp flavor Examples: Cheddar, Gruyere Very Hard: Ripened with bacteria & enzymes, slow process, at least 2 years. Hard and dry texture Examples: Asiago, Parmigiano, Pecorino Romano The Versatile Egg • • • • • • • • • Magic Ingredient!! Outer shell, white (albumen), yolk, chalazae White: Protein and water Yolk: Protein, fat and thickener Chalazae – membranes that hold the yolk in place Grades AA, A, B Colored eggs?? Jumbo, XL, L, M, S, Peewee Most recipes based on Large eggs Ways to Prepare an Egg Hard Cooked: boiled in shell until yolk is firm Baked: with other ingredients Shirred: cooked in butter in a ramekin Poached: out of shell, simmered in water Scrambled: gentle heat, constantly stirred Fried: sunny side up, over easy Rolled Omelet: filled like a burrito Flat Omelet: finish in oven, Frittata Souffleed Omelet: Whip whites, finish in oven Quiche: egg custard baked in a crust Soufflés: base, egg whites, flavorings, correct timing Hot Breakfast Beverages • Coffee – US Medium Roast • Don’t hold over 1 hour • Tea • Black: fermented leaves • Green: not fermented • Oolong: partially fermented • Herbal: tisane – no actual tea • Hot Cocoa Sandwich Ingredients Bread: basic ingredient, edible container Spread: prevent bread from soaking up the filling, add flavor and add moisture. Filling: Beef, Pork, Cheese, Salad, Poultry, Vegetables, Fish, Onions, Peanut butter, Pickles, etc…