Y2.U1.2
Breakfast Foods
Objectives
Prepare pancakes, crêpes, waffles, and French toast
Prepare ham, hash, grits, cold cereals, oatmeal and
sausage
Prepare coffee, tea, and cocoa
Terms
Chemical leaveners
Home fries
Crêpe (CRAPE/CREPP)
Pancake
French Toast
Quick bread
Hash
Waffle
Hash browns
Breakfast
Typical breakfast foods include
Coffee, tea, or other hot beverage
Fruit/fruit juice
Breads, including pastries
Cereals or grains
Potatoes
Pancakes, waffles and French toast
Meats or fish
Dairy products (milk/cheese/yogurt)
Breakfast Breads
Breakfast breads include muffins, quick breads,
biscuits, English muffins, bagels, Danish pastry,
croissants and cinnamon rolls.
Quick breads are leavened chemically, usually by adding
baking soda and/or baking powder
Chemical leaveners
Baking Soda: Sodium bicarbonate: NaHCO3
Alkaline, base
Releases carbon dioxide CO2 when both acid and
moisture are present
Must be baked at once to prevent leavening loss
Common acids used
Buttermilk, sour cream, lemon juice, honey, molasses,
fresh fruit
Chemical leaveners
 Baking Powder: mixture of baking soda and one or more
acids generally cream of tartar NA2SO4 and sodium
aluminum sulfate Al2[SO4]3 (SAS) or monocalcium
phosphate CAH4[PO4]2 (MCP)
 Single acting: not often used, only needs moisture for reaction
 Double acting: most common, reacts with moisture and provides a
secondary reaction with heat
 Baking Ammonia: provides a rapid release in dry, large
surface area products (crackers)
More on Chemical Leavening
As baking soda comes in contact with an acid such
as sour cream, thousands of tiny bubbles (CO2) are
released. When heated the bubbles expand, causing
the product to rise.
Baking powder, which already has the acid,
produces CO2 when combined with water. Double
Acting baking powder releases CO2 a second time
under the influence of heat.
 Sapp-delays - refrigerated uses glucno-delta-lactone→gluconic acid
Salp-releases between 100-104
Dmp-releases between 104-111
Dcpd-releases between 135-140
Rule of Thumb
Baking Soda Amounts for Common Acids
Use ½ teaspoon baking soda for:
1 cup
Buttermilk, yogurt, sour cream
¾ cup
Brown sugar, molasses, honey
½ cup
Cocoa powder (not Dutch-process)
1 ½ tea. Cream of tartar
1 tea.
Lemon juice, vinegar
Griddlecakes and Crêpes
Pancakes and waffles are medium weight batters
that are usually chemically leavened
Crêpes are a thin batter and are unleavened
Blintzes are crêpes cooked on one side and filled with a
sweetened farmers cheese
French toast is sliced bread dipped in an egg and
milk mixture and lightly fried
Griddlecakes and Crêpes
Waffles are made from a
medium pour batter into which
whipped egg whites are folded
and cooked in a waffle maker.
(May have more oil and egg.)
They are lighter and crisper
than a pancake.
Swedish Pancake:
small, slightly
sweetened, heavier
batter made in a plett
pan
Breakfast Meats
Meats, at breakfast, tend to be side dishes
Typical breakfast meats include bacon, ham,
sausage, steak, hash, and fish
Bacon is about 70% fat and should be cooked at a
moderate temperature to control shrinkage,
(sausage)
Hash is corned beef, roast beef, or roast turkey diced
or ground then added to diced potatoes, with onion,
and sautéed
Breakfast Potatoes
Typical breakfast potatoes are
Home fries which are medium to small dice potatoes,
pan or griddle fried (raw: sliced, diced, shredded- ps
book)
Hash browns which are grated potatoes pan or deep
fried. (cooked potato: peeled,
chilled, shredded)
Cereals/Grains
Types
Hot
cold
Two types of hot
Whole/cracked/flaked
oatmeal, cracked wheat
Granular
 farina, cornmeal, grits
Fruit
Halved grapefruit, raw or broiled
Fresh fruit, whole or sliced
Compotes, jam
Juices
ZAP! You’re on Break
Breakfast Beverages
Coffee
 Tea
 Hot chocolate
 Juice
First/last impression
Coffee Tree
Inside the fruit (“cherry”) is 2 flat sided seeds
Cherries are cleaned, fermented and hulled leaving
the beans, at this point, green
Two species
Arabica: more flavorful
Robusta: more productive
Climatic conditions have a profound effect on
quality, hence: Columbian, Blue Mountain
(Jamaica), Kona (Hawaii)
Coffee Roast
 The degree of roasting determines the intensity of flavor, darkness of
bean and bringing the oils to the surface
 Sugars, fats, starches are emulsified, caramelized, released
Light
Light, Half City, New
England , Cinnamon
Dry
Light bodied, sour, snappy,
grassy
Medium
American, breakfast,
Viennese , City, Full City
Mostly Dry,
some oil
Sweeter, fuller body, some
complexity
Dark
French, Italian, Espresso
Shiny with
oil
Spicy, chocolaty
 Grind
 Type of coffee maker
determines the fineness of
grind
 Fineness of grind
determines time of
extraction
 Store airtight, away from
heat and light
 Freeze beans for extended
storage, do not refrigerate
 Tasting
 Judged on 4 characteristics
 Aroma
 Acidity
 Body
 Flavor
Coffee Brewing
2 methods
Decoction: boil until flavor is removed from substance
Old method used mostly for Turkish coffee
Infusion
Steeping: mixing with hot water
Filtering: pouring hot water over grinds through filter
Drip: pouring hot water over grinds through strainer
Percolating: now unpopular, continuous boiling ruins flavor
A good cup of coffee results from proper ratio of
coffee grounds : water : contact time
Brew Temperature: 195-200 degrees F.
Coffee Brewing & Service
2 level Tablespoons (.4oz.) coffee grounds to 6 oz.
water
Keep equipment clean
Serve as soon as possible
Coffee can be held at 185-190°F. no longer than 1
hour, preferably in a thermal carafe
Deconstructing Espresso
Espresso is a method of forcing hot water through
finely ground coffee grounds under pressure,
producing a strong, rich and smooth coffee
Machiatto: “marked” with a bit of steamed milk
Cappuccino: 1/3 espresso; 1/3 steamed milk; 1/3 foamed
milk
Cafè latte: 1/3 espresso; 2/3 steamed milk
Café au lait: “coffee with milk” equal portions strong
coffee and hot milk
Cafè mocha: 1/3 espresso; 2/3 steamed milk; flavored
with chocolate syrup; dressed with whipped cream and
chocolate shavings
Coffee Notes
Instant coffee: dried, freeze dried; best used to
flavor breads, cakes, custards, sauces, ice creams,
frostings
Decaffeinated: process removes 97% of caffeine
Tea
Second most consumed drink in the world; first is
water
Botanical classification
Camellia Sinensis
China
Camellia Assamica
India
Camellia Cambdiensis
Cambodia
Tea Styles
Green
Un-fermented, minimum oxidation
Flavor characteristics
Green, fresh, floral, roasted, sweet, bitter
Vegetive flavors go well with mild or subtlyflavored foods
“Gunpowder” form rolled into small balls
or pellets
Tea Styles
Oolong
Simi-fermented; oxidation 10-70%
Flavor characteristics
Medium to heavy (greener to blacker), floral,
fresh, green, fruity, not bitter or astringent
Pair greener oolongs with scallops/lobster/rich,
sweet foods; and blacker oolongs with richer
foods such as duck and grilled meats
Formosa oolong has a peachy flavor
Tea Styles
Black
Fully-fermented
Flavor characteristics
Fresh, bright, floral, robust, strong, complex,
astringent
Pair with full flavored foods; meat and spicy
dishes
Common varieties
Ceylon, Keemum, Lapsang Souchang (smoked
over pine needles), Yunnan, Assam, Darjeeling
(considered “champagne” of teas)
Brewing Tea
Boiling water (just under for green)
Level teaspoon (2g.) tea : 6 oz. water
Steep (exposed to water at least 175°F.)
Green: 2-4 minutes
Oolong 4-6 minutes
Black 5 minutes
Tea Notes
Tea has about half the caffeine as coffee
Herb tea (tisanes) is made from many different fruit
and herb blends and is naturally caffeine-free
For iced tea use 50% more tea while brewing (to
counteract ice)
Hot Chocolate/Cocoa
The Aztecs were probably the first to
use cocoa as a drink, in fact, it is as a
drink that cocoa was first used.
Hot chocolate can be made with cocoa
powder or chocolate and blends well
with a number of flavorings