Breakfast Food Basics

Egg song 1:21

Meat & Egg Preparation

Types of Meats

1. Ham.2. Bacon.3. Canadian Bacon.4. Sausage.

Egg Composition

1. Shell: Porous, allowing moisture out and odors in; protects egg's contents.

2. White: 2/3 of the weight of the egg; high in protein and riboflavin.

3. Yolk: 1/3 of the weight of the egg; contains fat, protein, vitamins, and iron; all the cholesterol found here.

Making Eggs

Egg Grading 1:30

Egg Grades & Quality

1. USDA: Grades eggs to designate quality.2. Grades: Grade AA, Grade A, and Grade B. 3. Size: Determined by weight per dozen;

Jumbo, extra large, large, medium, small, and peewee.

Making Eggs

Making eggs 4:50

Forms of Eggs

Fresh. Frozen. Dried.

Cooking Breakfast Meats

Ham: Precooked slices are warmed for service.

Bacon: 70% fat; usually baked at low heat then finished on a griddle to limit shrinkage.

Sausage: Links and patties need to be cooked to an internal temperature of 165ºF.

Cooking Eggs

1. Protein Coagulation: The temperature at which egg protein becomes solid; the white coagulates quicker than the yolk.

2. Curdling: When egg solids separate due to overcooking.

3. Fried Eggs: Must be cooked to order and served immediately.

Cooking Fried Eggs

Sunny-side up: Make sure you do not break the yolk when cracking the egg into the pan. Cook on medium heat for about 4 minutes until the white is firm.

Cooking Fried Eggs(continued)

Basted: Egg is cooked in butter over low heat. The butter is spooned over the egg as it continues to cook, "basting' it. Variation: Instead of basting with butter, add 1-2 tsp. of water and cover the pan so the steam cooks the top of the egg.

Cooking Fried Eggs(continued)

Over-easy: Cook about 3 minutes on the first side over medium heat, then turn it and cook about 2 minutes on the other side.

Over-medium: Cook a little longer than for over-easy.

Over-hard: Cook until the yolk is completely firm but not overcooked and rubbery.

Cooking Fried Eggs

Cooking Fried Eggs 5:40

Poached & Scrambled Eggs

4. Poached Eggs: Fresh eggs hold their shape best when the yolks and whites are firm. Add each egg to simmering water that contains an acid such as vinegar. This will cause the egg to coagulate quickly.

5. Scrambled Eggs: Whisk eggs before putting them in the pan. Shift portions with a spatula of the egg mixture as it coagulates.

Sublime scrambled eggs 4:05

Cooking Omelets

6. French Omelets: The pan is shaken and the eggs are stirred simultaneously.

7. American Omelets: After coagulation starts lift the edges to allow the uncooked portion to run underneath.

8. Soufflé Omelets: Egg whites are whipped and added to a base combined with the egg yolks.

Cooking Omelets

How to omelet 2:57

Cooking Omelets

Jacques How to omelet 5:47

Worlds Largest Omelet

Largest Omelet 2:37

Frittatas & Quiche

9. Frittatas: Flat open faced omelet that is not folded.

10.Quiche: Baked custard pie; pie crust filled with a custard ( a mixture of eggs and cream) and any array of fillings.

Shirred & Simmered Eggs

11.Shirred Eggs: Consists of a base, filling, and beaten egg whites.

12.Simmered Eggs: Soft-, medium-, and hard-cooked eggs are all cooked in the shell in hot water.

Shirred Eggs

Shirred Eggs 4:05

Plating Eggs1. Served on a plate or in individual baking dishes.2. Simple garnish added to plate or dish.

Plating Eggs Served on a plate or in individual baking dishes. Simple garnish added to plate or dish.

Plating Eggs Served on a plate or in individual baking dishes. Simple garnish added to plate or dish.

Plating Eggs Served on a plate or in individual baking dishes. Simple garnish added to plate or dish.

Plating Eggs Served on a plate or in individual baking dishes. Simple garnish added to plate or dish.

Breakfast Breads& Cereals

Breakfast Breads & Cereals

1. Ready-made Breads: Bagels, scones, doughnuts, muffins, croissants, English muffins.

2. Hot Cereals: Grits, farina, oatmeal.3. Cold Cereals: Granola, boxed cereals.

Ready-made Breads

1. Pastries: Made with dough containing yeast and sugar.

2. Doughnuts: Sweetened, deep-fried pastries; cake or raised.

3. Quick Breads: Made with a quick-acting leavening agent (baking powder); examples are biscuits, muffins, and scones.

Preparing Pancakes & Waffles

1. Both pancakes and waffles are made from batters that can be mixed ahead of time and refrigerated.

2. Wet and dry ingredients are mixed separately. The wet ingredients are then added to the dry ingredients and stirred until well moistened.

Preparing Pancakes & Waffles(continued)

3. For waffles, beat the egg whites into soft peaks, add sugar, and beat until the peaks are stiff. Fold the egg whites into the batter.

4. Stir all ingredients until well moistened.5. Do not over mix.

Preparing French Toast

1. Slightly beat the eggs.2. Add milk, sugar, cinnamon, nutmeg, and

vanilla to the eggs and stir well.3. Dip each slice of bread into the batter, being

sure to thoroughly coat each side. For crunchy French toast, dip in crushed cereal after battering.

4. Brown each side of the bread slices on the griddle to preferred doneness.

Preparing Hot Cereals

1. Measure water, milk, or cream in a cooking pot and bring it to a boil.

2. Add a measured amount of cereal carefully, stirring it constantly.

3. As soon as it thickens, stop stirring.4. Cover, reduce the heat, and cook until done.5. Keep the cereal covered until ready to serve.

Preparing Cold Cereals

1. Cold cereals require no preparation.2. Cold cereals are served with milk or cream, fruit,

nuts, or sugar and are often accompanied by toast or quick breads.