Transcript Chapter 17 Breakfast Cookery

Chapter 17 Breakfast Cookery
Section 17.1 Meat and Egg Preparation
• Traditional breakfast foods usually include
eggs, meat, potatoes, breads, pancakes,
waffles, and cereals.
• There are many different ways to prepare
eggs and breakfast meats.
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Chapter 17 Breakfast Cookery
Breakfast Proteins
• Breakfast meats are
often served with
eggs and a side of
bread or potato.
breakfast meats
Meats such as ham, bacon,
Canadian bacon, sausage,
hash, and steak.
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Chapter 17 Breakfast Cookery
Breakfast Proteins
• Egg Composition
• Shell
– protects the egg’s contents
albumin
The clear white of
an egg.
• Yolk
– one-third of the egg’s weight
– contains fat, protein, vitamins, iron, and cholesterol
• White
– also called albumin
– contains riboflavin and more than half of an egg’s protein
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Chapter 17 Breakfast Cookery
Breakfast Proteins
• USDA Egg Grades:
• Grade AA, Grade A, Grade B
• Egg Sizes:
• Jumbo, X-Large, Large, Medium,
Small, Peewee
• Egg substitutes are made
for people with
dietary concerns.
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egg substitutes
Substitutes for people with
dietary concerns such as
high cholesterol.
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Chapter 17 Breakfast Cookery
Breakfast Meat Cookery
• Most breakfast meat and egg dishes
can be prepared quickly without much
advance preparation.
• The best way to cook breakfast meats is
at a low temperature without overcooking.
• Usually, do not add more fat while cooking.
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Chapter 17 Breakfast Cookery
Breakfast Meat Cookery
• Ham and Bacon
• ham slices need to be
warmed; bacon can be
cooked in frying pans or
an oven
• Sausage
• often cooked in bulk in the
oven, then finished to
order on the grill
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Chapter 17 Breakfast Cookery
Breakfast Meat Cookery
• Hash
• purchased ready-made or made fresh;
lightly sauté until the mixture is golden brown
• Steak
• cooked to order depending on
customer preference
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Chapter 17 Breakfast Cookery
Egg Cookery
• Eggs must be cooked properly:
• Undercooking eggs can pose a serious
health threat from salmonella bacteria.
• Overcooking eggs can make them tough,
rubbery, and discolored.
What egg dishes have you cooked?
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Chapter 17 Breakfast Cookery
Egg Cookery
• Eggs can be:
• fried
• poached
• scrambled
• omelets
• shirred
• simmered
in the shell
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Chapter 17 Breakfast Cookery
Egg Cookery
Describe these different types of omelets.
Omelet
Description
French and American
Toppings are added to the center, and then the omelet is
folded around them; French omelets must be stirred and
shaken simultaneously
Soufflé
A baked egg dish that puffs up; whites are separated from the
yolks, then whipped and added back to the yolks for volume
Frittata
A flat, open-face omelet that is not folded over; precooked
fillings are mixed in, and then the frittata is cooked over low
heat without stirring
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Chapter 17 Breakfast Cookery
Egg Cookery
• Soft- , medium- , and hardcooked eggs are all cooked
in the shell in hot water.
• Different cooking methods
of eggs require different
plating techniques.
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Chapter 17 Breakfast Cookery
Section 17.2 Breakfast Breads and Cereals
• Some type of bread or cereal is usually found
in any breakfast dish.
• Pancakes, French toast, and waffles are
usually cooked to order, while pastries and
other breads are often ready-made.
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Chapter 17 Breakfast Cookery
Quick-Service Breakfasts
• The standard breakfast menu includes eggs,
meat, potatoes, breads, pancakes, waffles,
cereals, fruit, and yogurt.
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Chapter 17 Breakfast Cookery
Quick-Service Breakfasts
• Potatoes come as:
• home fries
• hash browns
• cottage fries
cottage fries
French fried potatoes that
are cut into ½-inch thick
circles, usually served
during breakfast.
Glencoe Culinary Essentials Chapter 17 Breakfast Cookery
home fries
French fries that are usually
diced or sliced, served during
breakfast.
hash browns
Potatoes that are shredded
and may include onions and
seasonings.
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Chapter 17 Breakfast Cookery
Breakfast Breads and Cereals
• All breads should be served fresh.
• Breads can be freshly made or ready-made.
ready-made bread
Breads made in advance and
delivered to restaurants.
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Chapter 17 Breakfast Cookery
Breakfast Breads and Cereals
• Breakfast breads
can include:
• pancakes
• toast
• biscuits
• muffins
• French toast
• waffles
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biscuit
A small, round quick bread.
muffin
A quick bread made with egg
and baked in a cupcake mold.
French toast
Bread that has been dipped
in a batter and then sautéed.
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Chapter 17 Breakfast Cookery
Breakfast Breads and Cereals
• Hot cereals can be granular, such as grits, or
whole, cracked, or flaked, such as oatmeal.
• Cold cereals are purchased ready to eat, but
some restaurants make their own granola.
granola
A blend of grains, nuts,
and dried fruits.
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Chapter 17 Breakfast Cookery
Breakfast Breads and Cereals
• Ready-made and made-to-order
breakfast breads include:
•
•
•
•
• pancakes
• waffles
• toast, English
muffins, bagels
pastries
doughnuts
quick breads
French toast
What breakfast breads and cereals
have you tried?
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