C H A P T E R TWENTY                       EGGS AND BREAKFAST                              “                              ...
After studying this unit                                                                                         2        ...
Egg Composition                                                                                               3           ...
Grading and Storage                                                                                                       ...
Egg Grades                                                                                                    5           ...
SAFETY ALERT - Sanitation                                                                                        6        ...
Egg Products andSubstitutes                                                                                               ...
Nutrition                                                                                                        8        ...
Dry-Heat Cooking Methods                                                                                         9        ...
Moist-Heat CookingMethods                                                                                                 ...
Hard-Cooked Eggs                                                                                                          ...
Breakfast and BrunchService                                                                                               ...
Breakfast Meats                                                                                           13              ...
Griddlecakes                                                                                              14              ...
Grains and Cereals                                                                                        15              ...
Roasting Coffee                                                                                           16              ...
Brewing Coffee                                                                                            17              ...
Teas                                                                                                      18              ...
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Chapter 20

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On Cooking
Eggs and Breakfast

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Chapter 20

  1. 1. C H A P T E R TWENTY EGGS AND BREAKFAST “ I had an excellent repast–the best repast possible–which consisted of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed….It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it. ” – Henry James, American novelist (1843-1916) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 EGGS AND BREAKFAST You will be able to: – Understand the composition of eggs – Purchase and store eggs properly – Apply various cooking methods to eggs – Prepare pancakes and griddle cakes – Understand various beverages served at breakfast – Offer customers a variety of breakfast foods Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Egg Composition 3 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Grading and Storage 4 EGGS AND BREAKFASTGrading Storing Eggs are graded by the  Store at a temperature of USDA or a state agency 40°F Graded AA, A or B  How long an egg is stored Based on interior and affects its appearance but exterior qualities, not size not its nutritional value  Fresh unshelled eggs can be stored for 4–5 weeks past the packing date Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Egg Grades 5 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. SAFETY ALERT - Sanitation 6 EGGS AND BREAKFAST Eggs are potentially hazardous food Inadequate cooking or improper storing may lead to food-borne illness Eggs can be pasteurized at 140°F for 3½ minutes Never leave egg dishes at room temperature Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Egg Products andSubstitutes 7 EGGS AND BREAKFAST Food service operations can purchase eggs in many different forms – Whole eggs – Whites only – Yolks only Fresh or frozen Egg substitutes were created for those who are concerned about cholesterol – Soy- or milk-based – Real egg white, with the yolk removed Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Nutrition 8 EGGS AND BREAKFAST Eggs contain vitamins A, D, E, K and the B- complex vitamins Eggs are rich in minerals and contain less cholesterol now than previously. Egg whites do not contain cholesterol and are often added to dishes to reduce total fat content Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Dry-Heat Cooking Methods 9 EGGS AND BREAKFAST Baking – Shirred – Quiche Sautéing – Scrambled – Omelet French-style omelet Frittata Pan-frying – Sunny side up, over easy, over medium, over hard – Basted Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Moist-Heat CookingMethods 10 EGGS AND BREAKFAST Soft-cooked or soft-boiled – Simmered 3–5 minutes in shell Hard-cooked or soft-boiled – Simmered 12–15 minutes in shell Poached – Simmered 3–5 minutes without shell Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Hard-Cooked Eggs 11 EGGS AND BREAKFAST Properly hard-boiled eggs (left) are uniformly cooked through and gold colored. A green discoloration covers the yolk when in-shell eggs are overcooked (right). Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Breakfast and BrunchService 12 EGGS AND BREAKFAST Continental style – No hot items offered Full service – Seated service in a la carte, du jour or table d’hôte style Buffet – Wide variety of items can be offered Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Breakfast Meats 13 EGGS AND BREAKFAST Bacon Canadian-style bacon Ham steaks Breakfast sausage – Bulk – Links – Patties Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Griddlecakes 14 EGGS AND BREAKFAST Pancakes and waffles – Batter that is usually leavened and cooked quickly on a griddle or in a waffle iron with very little fat Crêpes – Thin, delicate unleavened pancakes – Served at breakfast and at dessert Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Grains and Cereals 15 EGGS AND BREAKFAST Processed breakfast cereals are made from rice, corn, oats and wheat Served hot or cold Ready-to-eat or prepared in the kitchen Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Roasting Coffee 16 EGGS AND BREAKFAST City roast – American roast is the most commonly used in this country Brazilian roast – Somewhat darker than city roast Viennese roast – Medium–dark roast French roast – Also called New Orleans roast or dark roast Espresso roast – Also called Italian roast, it is the darkest of all Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Brewing Coffee 17 EGGS AND BREAKFAST Decoction – Boiling, used in Turkish coffee Infusion – Flavor is extracted at temperatures below boiling Drip – Most commonly done in a machine – Most common in the United States Espresso – Hot water is forced through finely ground coffee under pressure Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  18. 18. Teas 18 EGGS AND BREAKFAST Black tea – Amber brown and strongly flavored – Leaves have been fermented Green tea – Yellowish-green color with a bitter flavor – Leaves have not been fermented Oolong – Has characteristics of both black and green teas – Partially fermented Flavored teas – Oils, dried fruit, spices, flowers or herbs in blended or unblended tea Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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