Chapter Seven
Breakfast Foods and
Sandwiches
Section 7.1
Dairy Products
What is dairy?
• Dairy examples
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Milk
Cheese
Butter
????
• Fresh dairy items should be stored in
a refrigerator at 40°F or below.
• Stored separately, especially ones
with strong odors, because they can
absorb other flavors quickly.
Milk Products
• Can be purchases as:
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Whole liquids
Dry
Evaporated
Condensed
• Milk is both pasteurized and
homogenized.
• Pasteurized = heating to destroy
harmful bacteria
• Homogenized = treated so that
milkfat appears uniformly throughout
Classifications of Milk
• Classified according to its
percentage of fat and milk
solids.
• The highest quality grade milk
can be given is Grade A
• Cream = the fatty component of
milk (two types)
– Heavy
– Whipping cream/light cream
Ice Cream
• To be labeled “ice cream”, it
must contain a certain amount
of milkfat.
– Vanilla ice cream must contain no
less than 10% milkfat
– Other flavors must contain at least
8% milkfat
• Quality ice cream has a custard
base (cream/eggs), melts fast!
Butter and Margarine
• Made by mixing cream that contains
between 30%-45% milkfat at a high
speed.
• Clarified butter = means it has been
heated to remove milk solids and
water.
• Margarine = hydrogenated (or
whipped) oil (no cholesterol), but it
looks, cookies and tastes like butter
– Made of various vegetable and animal
fats and oil
– Also 80% of margarines calories come
from fat.
Cheese
• Two categories
– Unripened/fresh cheese
• Cream cheese
• Cottage cheese
• Mozzarella
– Ripened
• External molds – Brie, Bleu, Roquefort,
Camembert
• Internal bacterial – Swiss, Havarti
• Processed cheese – pasteurized to prevent
it from aging (usually mild), the type of milk
determines the cheese’s flavors and
texture.
Cheese Categories
(page 288)
Extra Credit – Using the seven different categories
that I gave you, give me a recipes that use the
different cheeses?
• Fresh cheese – Cottage, Ricotta,
Mozzarella, Feta
• Semi-soft cheese- Edam, Bel Paese,
Fontina, Muenster
• Soft Cheese – Brie, Camembert,
Boursin
• Grating Cheese – Parmesan, Romano
• Goat Cheese – Chevre, Pyramide
• Hard Cheese – Cheddar, Colby, Swiss
• Blue-veined cheese – Gorgonzola,
Blue, Stilton
Questions
1. Why should milk from different
containers never be combined?
2. Why is milk homogenized?
3. Why is milk pasteurized?
4. Give an example of ripened and
unripened cheese?
5. Why would you clarify butter?
Sections 7.2
The Versatile Egg
Characteristics of Eggs
• Composed of the outer shell,
albumen (white), and the yolk
– White – consists of protein and
water
– Yolk – contains protein, fat and
lecithin (thickener/emulsifier)
– Chalazae – membranes that hold
the egg yolk in place
How do you select an
EGG?
• There are federal grades for shell
eggs – Grade AA, A, and B.
– Consumers usually purchases Grade AA,
or Grade A eggs
– Grade B eggs are appropriate for used in
menu items that will hide their
appearance.
– Size of an egg
– Young hens produced smaller eggs,
which are generally of a better quality
than larger eggs
– 10 points E.C. tell me 5 different animals
that produce eggs?
Egg Sizes
Size
Minimum Weight per 12
Jumbo
Extra Large
Large
Medium
Small
Peewee
30oz.
27oz.
24oz.
21 oz.
18oz.
15oz.
How much weight does one large egg usually
weigh?
Eggs Continued
• Eggs need to be ordered based on
characteristics.
• Most egg recipes are usually based
on a large egg.
• What temperature do eggs need to
be stored at 40-45°F.
• Market forms of eggs.
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Fresh (shell eggs)
Frozen
Dried
Egg Substitute
Cooking Eggs
• Eggs are cooked several different
ways:
– Hard cooked eggs(page 296) show
the different times – simmered,
then put into cold water
immediately afterwards
– Shirre eggs – cooked in butter, and
cream in a ramekin.
» Egg must be fresh, because of its
appearance
– Poached eggs – simmered in water
» Ex. Eggs Benedict and Eggs Florentine
Cooking Eggs Continued:
• Scrambled eggs – light texture,
creamy consistency and delicate
flavor
» Must be cooked over gentle heat and
constantly stirred
• Fried Eggs – fresh eggs and fat
» Sometimes called fried sunny side up, over
easy and basted = eggs are fried and then
steamed in a covered pan
Omelets
• What is are recipe for omelets?
• Omelets are either rolled, flat or
souffléed(pg. 298)
– Rolled = golden yellow, creamy, moist
interior
– Flat = can be made individually or in
large portions
– Souffléed = light, fluffy texture because
the egg whites are whipped before
cooking
• What makes a good omelet?
Soufflés
• Quiche = egg custard baked into a
crust
• Soufflés = made of eggs, rarely
served at breakfast because they
take time to bake and must be made
to order.
• Made with a sauce base, whipped egg whites,
and flavorings
• They are not difficult to make, but timing is
everything
Questions
1. Using the numbers (1) smallest
to (6) largest, rank the following
Medium
Jumbo
Peewee
Extra Large
Small
Large
2. What size eggs are used in most
recipes?
3. What are the three different
types of omelets?
7.3
Breakfast Foods
Breakfast Breads
• Breads include
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Muffins
Quick breads
English muffins
Bagels
• Quick Bread = made with a chemical
leavener (baking soda/powder) that allow
dough to rise more quickly than yeast. They
do not need time to rise before baking. Ex.
Muffins, scones and biscuits.
• Is Rye bread a quick bread?
– 3 Categories
• Pour Batter = pancake, waffles
• Drop Batter = muffins, quick breads
• Soft Dough = scones, biscuits
Pancakes, Crepes, Waffles
and French Toast
• Pancakes = made with a mediumweight batter, pan-fried on an open,
greased griddle
• Crepes (Swedish Pancakes) = made
from a thin pour batter.
• Waffles = medium-weight pour batter
similar to pancakes, poured on an
iron that creates grid-like holes
• French toast = sliced bread dipped in
a egg mixture, lightly fried on a
lightly greased griddle
Breakfast Meats
•
•
•
•
Bacon – 70% fat and shrinks a great deal
Sausage – cooked at a low temperature
Ham – precooked, only needs to be heated
Canadian Bacon – boneless pork loin that is
cured and smoked
• Fish –smoked salmon/trout offered at brunch
• Hash – mixture of chopped meats, potatoes and
onions.
Breakfast Potatoes
• Do you know how to make the
Golden Fork’s potato recipe?
• Hash browns = grated or
chopped potatoes pan-fried to a
crispy brown.
• Home fries = thickly sliced or
large-diced potatoes lightly panfried
Cereals
• Hot vs. Cold
• Hot = (2 types) whole, cracked
or flaked cereals (oatmeal) and
granular cereals (cornmeal)
• Always add cereal slowly, do not boil,
cover to prevent dryness
• Cold = serve with milk or cream,
sugar and fruit.
Breakfast Drinks
• Coffee, Tea, Hot Chocolate, Milk and Juicebased drinks
• Do you know how much coffee it takes to
make 10 cups of coffee?
• Coffee should be held at 185°-190°F.
• Do not hold for over an hour
• Coffee should be served very hot and steaming
• To clean run solution of 1 part white vinegar and 4
parts water, followed by running plain cold water
through 3 more times
• One cup of tea has about half the caffeine
contained in a cup of coffee (black tea vs.
green tea(Oolong tea))
• Black tea is fermented, dried, flattened sun dried to
blacken
• Green tea is not fermented, after dried rolled and
steamed
• Know are fermenting
Questions
1. What is a mixture of chopped
meats, potatoes and onions?
2. Give me an example of a quick
bread.
3. What helps minimizes shrinkage
when cooking bacon?
4. Give me an example of a breakfast
food made from a pour batter.
5. Which has more caffeine per cup,
coffee or tea?
Section 7.4
Sandwiches
(Fall into 2 categories: HOT
vs. COLD)
Hot Sandwiches
• Open-faced sandwiches(covered with a hot
topping such as gravy, sauce or cheese)
• Hors d’oeuvres =
are hot or cold bite-sized finger
foods that are served before a meal. Ex. Canapé (coldunsweetened pastry/bread/toast points, arrange
attractively, assemble just before service and use
flavorful combinations. Small version of a open-faced cold
sandwich)
• Grilled sandwiches = buttered on outside of
bread and browned ex tuna melt
• Deep-fried Sandwiches = dipped in beaten
egg, sometimes w/breadcrumbs ex. Monte Cristo
• Simple Sandwich = ex. Hot roast beef
Cold Sandwiches
• Simple cold sandwich
=
ex. Submarine sandwich
and Hamburgers(2 pieces of bread and filling)
• Multidecker sandwich =
made with more than
two slices of bread w/several fillings ex. Club sandwich (usually
3 slices of bread, cut into triangle)
• Open-faced cold sandwich= 1 piece of
bread and filling arrange and garnished on top
• Tea Sandwich = small cold sandwiches, crust
trimmed off and cut into shapes
What is an example of a hot and cold sandwich?
What are some examples of sandwich filling?
How would you make a sandwich easier to eat?
How do you Set up and
Prepare Sandwiches in
Quantity?
• Prepare and assemble ingredients
and equipments (mis en place)
• Arrange bread slices in row and put
spread on each slice
• Place fillings on ever other slice
• Top filled slices with plain slices
• Stack and cut
• Wrap and refrigerate
Efficient Sandwich
Station
• Work Table =
big enough to spread out
ingredients and do work
• Storage facilities =
refrigeration equipment for
cold ingredients and a steam table for hot ingredients.
• Hand tools =
spreader, spatula, serrated knife,
chef’s knife, cutting board, and power slicer
• Portion control equipment –
scoops for
fillings, portion scale for measuring ingredients
• Cooking equipment for hot
• Sandwiches = griddles, grills, broilers, deepfryers and microwave ovens
Why is it important to have an efficient station?
Preparing Sandwiches
• Bread fresh – delivered daily or store
at room temp.
• Prepare sandwiches to order
• Spreads serve 3 main purposes:
– To prevent the bread from soaking up the filling
– To add flavor
– To add moisture
• Flavor butter good at room temp.,
although mayo is often used instead
because it has more flavor
• Examples of condiments:Mustard,
Horseradish, Ketchup, Pickles, Relish
and Olives
Serving Sandwiches
• Except for hamburgers and hot
dogs, sandwiches should be cut
before serving
– Easier to hold and eat
– More attractive presentation
– Display the edges (like we did with stuff
french toast)
• What are some sandwiches that
you would like to make?
Questions
1. What is the main parts of a
sandwich?
2. List some vegetables
commonly used in sandwiches.
3. Give me an example of each of
the following sandwiches.
Open-face hot Deep-fried
Canapé
Grilled
Open-faced cold
Simple hot
Simple cold