Transcript Breakfast Foods and Sandwiches

Breakfast Foods and
Sandwiches
Chapter 7
Dairy Products
What three items comprise this category?
Milk
Cheese
Butter
Dairy Storage
Refrigerated 41 or lower
Tightly sealed container
Dairy products tend to
absorb other flavors
quickly and easily
Milk terms to know…
Pasteurized
Heated to destroy harmful bacteria
Homogenized
Treated so that milk fat appears uniformly throughout the
product
Cream
The fatty component of milk-heavy or light
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
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.
Cheese
Unripened or fresh cheese
Cream cheese, cottage cheese &
mozzarella
Ripened (aged)
Brie, bleu, Swiss, Havarti
Processed cheese – pasteurized to
prevent aging. American, Velveeta,
Cheese Wiz
Categories of Cheese
Fresh Cheese: Cottage, ricotta, cream, mozzarella, feta
Semi-soft Cheese: Edam, fontina, muenster
Soft Cheese: Brie, camembert, boursin
Grating Cheese: Parmesan, Romano
Goat Cheese: Chevre
Hard Cheese: Cheddar, Colby, jack, Swiss, gouda, provolone, Jarlsberg,
Gruyere
Blue-veined Cheese: Gorgonzola, Saga, bleu, Stilton
The Versatile Egg
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Magic Ingredient!!
Outer shell, white (albumen) and yolk
White: Protein and water
Yolk: Protein, fat and thickener
Grade AA, A, B
AA – yolk is high and white doesn’t spread when shell is broken.
Jumbo, XL, L, M, S, Peewee
Most recipes based on
Large eggs
Eggs: 100 pleats on a toque – 100 ways to prepare an egg
Hard Boiled: boiled in shell until yolk is firm
Soft Boiled: boiled in shell until white is firm, yolk soft
Baked Eggs: with other ingredients
Shirred Eggs: cooked in butter in a ramekin
Poached: out of shell, simmered in water
Scrambled: gentle heat, constantly stirred
Fried: sunnyside up, over easy
Basted: fried and steamed
Omelets: fillings, rolled, flat, souffleed
Quiche: egg custard baked in a crust
Souffles: base, egg whites, flavorings,
correct timing
Breakfast Food
Quick Bread: chemical leavener
Examples: muffins, scones & biscuits
Other breakfast breads: pancakes, crepes, waffles and French toast
Breakfast Meat: bacon, sausage, ham, Canadian bacon and hash
Breakfast Potatoes: Hash browns, home fries
Cereals: Hot or cold
Drinks: coffee, tea, hot chocolate, juice and milk
Hot Sandwiches
Open-face sandwiches
Hors d’oeuvres
Hamburger & Hot Dog
Grilled
Deep-fried
Cold Sandwiches
Multi-decker (Club)
Canapé (a hors d’oeuvre)
Submarine
Sandwich Ingredients
Bread: basic ingredient, edible container
Spread: prevent bread from soaking up
the filling, add flavor and add
moisture.
Condiments: add flavor and texture
(ketchup, mustard, olives, pickles)
Filling: Beef, Pork, Cheese, Salad,
Poultry, Vegetables, Fish…other