Transcript Hospitality

2015 Summer Institutes Level 2
FRMCA Level 2, Chapter 1
Breakfast Food and Sandwiches
1
Session Objectives
•
Identify the different types of cheese and give examples of each.
•
List the characteristics of eggs and identify ways to keep them safe.
•
Prepare and serve eggs using a variety of cooking methods.
•
Give examples of different types of sandwiches, including simple hot,
open-faced, hors d’oeuvres, grilled, deep-fried, and simple cold.
•
Demonstrate preparation of several types of sandwiches.
2
Cheese
•
Cheeses have three basic parts: water, fat, and protein.
•
Cheese is made by separating a milk’s solids from its liquid in a
process called curdling.
•
Processed cheese is made by grinding, blending, and forming one or
more natural cheeses.
3
Types of Cheese
Unripened, fresh
Cottage cheese, cream cheese, ricotta
Soft-ripened
Brie, Camembert
Semi-soft, ripened
Gouda, Munster
Blue-veined, mold-ripened
Maytag Blue, Gorgonzola, Roquefort
Firm, ripened
Cheddar, Gruyère, Emmental
Very hard, ripened
Asiago, Parmigiano-Reggiano, Pecorino Romano
1.1
4
Egg Characteristics
An egg is composed of the outer
shell, the white, yolk, and a
membrane.
•
White, or albumen, consists of
protein and water.
•
Yolk contains protein, fat, and
lecithin, a natural emulsifier
(thickener).
•
Chalazae is a membrane that
holds the egg yolk in place.
5
Egg Grades
•
USDA Grade AA: Yolk is high, and the white will not spread much
when the shell is broken.
•
USDA Grade A: Yolk is fairly high, and the white will still not spread
too much when the shell is broken.
•
Grade B: These eggs are not usually purchased fresh.
6
Cooking Eggs
•
Hard-cooked eggs are prepared by simmering, then shocking, them.
•
Baked eggs are made by placing shelled eggs into individual ramekins.
•
Shirred eggs are a variety of baked eggs that are cooked with other
ingredients, such as cheese, vegetables, meats, and sauces.
•
Poached eggs are shelled and then simmered in water, salt, and
vinegar.
7
Cooking Eggs continued
•
Scrambled eggs are made by blending half a cup of milk per six eggs
until the yolks and whites are combined.
•
Eggs fried up are fried only on the bottom.
•
Eggs over easy are fried on the bottom, turned over, and fried lightly on
their top sides.
•
Basted eggs are moistened during cooking with hot fat and steamed
slightly until the white is firmly set and the yolk is hot but soft.
•
Omelets are made with slightly beaten eggs, cooked in a skillet with a
filling, such as cheese, mushrooms, onions, or ham.
1.1
8
Cooking Eggs continued
•
Quiche uses eggs blended with milk or cream and other ingredients
that are baked in a crust.
•
Soufflés uses a sauce base enriched with egg yolks, whipped egg
whites, and flavorings.
9
Basic Kinds of Sandwiches: Hot
•
A simple hot sandwich consists of
hot fillings between two slices of
bread or two halves of a roll.
•
Sandwiches may be served
open-faced on one slice of bread,
rolled up in a piece of bread, or
even on a flat crust.
•
Common grilled sandwiches
include grilled cheese, grilled
ham and cheese, and tuna melt.
1.3
10
Basic Kinds of Sandwiches: Hot
continued
•
Panini sandwiches are grilled on a panini press.
•
Deep-fried sandwiches are dipped in beaten eggs and then deep-fried.
•
Pizza is a hot, open-faced Italian pie with a crisp, yeast-dough bottom.
1.3
11
Basic Kinds of Sandwiches: Cold
A simple cold sandwich consists of
two slices of bread or two halves of
a roll, a spread, and a filling.
•
Submarine sandwiches are
cold and are usually served on
a long, sliced roll, with cheese,
meat, lettuce, tomato, onion,
and various other toppings.
•
Wrap sandwiches are made on
any type of flat bread, spread
with a hot or cold sandwich
filling and then rolled up.
1.3
12
Basic Kinds of Sandwiches: Cold
continued
•
Multi-decker sandwiches have more than two slices of bread with
several ingredients in the filling.
•
Club sandwiches use three slices of toasted bread spread with
mayonnaise and filled with an assortment of sliced chicken and/or
turkey, ham, bacon, cheese, lettuce, and tomato. Serve club
sandwiches cut into four triangles.
•
Canapés are cold hors d’oeuvre sandwiches.
•
Tea sandwiches are small, cold sandwiches that are usually served on
bread or toast, trimmed of crusts, and cut into shapes.
1.3
13
Basic Steps for Making a Sandwich
1. Pick a type of bread.
2. Choose a spread. A spread serves three purposes:
– Prevents the bread from soaking up the filling
– Adds flavor
– Adds moisture
3. Assemble the filling.
4. Slice the sandwich for easier handling.
14