BREAKFAST COOKERY

BREAKFAST

• Breakfast foods are not just for breakfast anymore!!!
• In the United States many people eat breakfast foods at any meal.
• Breakfast protein foods
• Ham, bacon, and sausage
• Frequently breakfast protein foods are served with a bread or potato choice to round out the meal.

TYPES OF MEAT

• Typical breakfast meats on foodservice menus include ham, bacon,
• Canadian bacon, or sausage, although there are many other protein-based breakfast possibilities.
• The best way to ensure a quality breakfast is to start with high quality meats
• Ham is often used as a breakfast meat
• Bacon may be sliced thin or thick,be smoked, or hickory smoked, pork or turkey .

BREAKFAST MEATS

• Canadian bacon comes from boneless pork loin
• It is smoked and brined, and has a thin layer of fat on its surface.
• Used in egg speciality dishes such as eggs Benedict.
• Sausage is often made of ground pork that has been seasoned and stuffed
• Into casings. Served in links or patties

EGG COMPOSITION

• Eggs seem to be the perfect breakfast food
• Inexpensive source of protein and can be prepared
• An egg has three main parts: shell, yolk, and whites
• Eggshell serves to protect the egg's content
• Eggshells range in color from white to brown, and vary in thickness and porous ness

The color of the egg indicates the type of chicken

Two-thirds of an egg is made of the clear white or albumin.

The yolk, almost one-third of the egg's weight, contains fat and protein, along with vitamins and iron.

EGGS

• Eggs are porous
• Porous means that flavors and odors can be absorbed through the shell
• The egg can lose moisture even when the shell is unbroken
• For this reason eggs must be stored carefully
• Store in original container, store away from foods with strong flavors or odors

EGG GRADES & QUALITY

• USDA is responsible for grading eggs according to three designations
• Grade AA, Grade A, and Grade B
• Egg's appearance when it is cracked into a pan,
• The characteristics of the yolk, the whites, and the shell
• Size is part of the grading process: jumbo, extra large, large, medium, small, peewee

FORMS OF EGGS

• Eggs are sold in three forms: fresh, frozen, and dried.
• Egg substitutes are available for people with dietary concerns
• Eggs are used in many recipes to thicken, bind, and add moisture,
• Color, and flavor
• Eggs are also a perfect breakfast food

Fresh eggs are used in commercial kitchens and for home use.

Frozen eggs are high-quality fresh eggs that are pasteurized and then frozen.

Pasteurized egg products are heated at very high temperatures for a short time in order to destroy bacteria.

Dried eggs are dehydrated which means that the water is removed.

BREAKFAST BREADS & CEREALS

• Breads may be an even more popular breakfast item than eggs
• Cereals appear on all breakfast menus and are served either hot or cold.
• Ready-made breads are made in advance and delivered to foodservice establishments.
• Hot cereals typically fall into two categories:
• Granular cereals such as grits or farina;whole, cracked, or flaked cereals oatmeal, cracked wheat

Cold cereals are purchased ready to eat.

QUICK SERVICE BREAKFASTS

• Most restaurants that serve breakfast offer a variety of similar options and combinations.
• Eggs
• Choice of toast, biscuit, or an English muffin
• Meat bacon, ham, sausage
• Breads-pancakes, French toast, waffles; potatoes are often served as a side dish

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COOKING BREAKFAST MEATS

• The most common breakfast meats have a relatively high level of fat
• The best way to cook breakfast meat is on a low temperature
• Do not overlook
• Become dry, tasteless, and tough
• Plating cooked meat generally served on the same plate with eggs and potatoes

COOKING EGGS

• Important from taste and presentation, health issue as we'll
• Cook at moderate temperature
• Protein coagulation
• Curdling
• Eggs and solid may separate if cooked at high temperature

COOKING METHODS

• Fried eggs
• Poached eggs
• Scrambled eggs
• Omelet is an egg specialty in many different countries
• Soufflé include the base, filling, and beaten egg whites

COOKING EGGS

• Frittatas are flat, open- face omelette
• Quiche is a pie crust filled with a mixture of eggs, cream, cheese, and vegetables or meat.
• Shirred eggs are covered with cream or milk and sometimes bread crumbs
• Simmering eggs in the shell
• Plating eggs

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BREAKFAST

• Breads and cereals are an essential component of breakfast menus.
• Rarely is an order of eggs sold without a breakfast bread
• Quick breads such as pancakes, waffles, toast, and French toast
• Many operations purchase ready- made pastries, muffins, and doughnuts.
• Ready-made or convenience

Pastries also known as danishes, are popular breakfast delicacies.

Doughnuts are sweetened, deep-fried pastries that are often are ring-shaped. Two categories: cake and raised.

Quick breads a type of bread made from quick acting leavening agents.

Pancakes and waffles are made from batters that can be mixed ahead of time and refrigerated

French toast, hot cereals, serving cold cereals