Breakfast Cookery: www.chefqtrainer.blogspot.com

Breakfast Cookery
Delhindra/chefqtrainer.blogspot.com

 List and explain types of breakfast
 Identify the quality characteristics of various egg
preparations
 List and explain quick breads and griddle items commonly
served for breakfast
 Discuss potato preparations commonly served for breakfast
 Prepare a variety of eggs, quick breads and griddle items,
breakfast meats, and potatoes using standardized recipes
Learning Objectives

Types Of Breakfast
 Continental Breakfast
 American Breakfast
 English Breakfast
Additional:
 Indonesian Breakfast
 Japanese breakfast

Continental breakfast
 The traditional continental breakfast, Bread end toast (croissant,
brioche , Danish pastry, etc.), butter or any preserves , juices or
fruits and coffee or tea as a hot beverages.

American Breakfast
 American breakfast is heavy breakfast
 American Style Breakfast : two eggs (fried or poached), Meat
(sliced bacon, sausages), potato, bread and toast with preserves
and butter, pancakes with syrup, cereal (cornflakes, oatmeal
etc. ), coffee/tea, Juices and fruits(orange, grapefruit etc.) .

English Breakfast
 A full English Breakfast menu may consists more elaborated and
eleven-courses of meal. The extent and variety of the menu will
depend on the type of establishment in which it is being served.
 The items in English Breakfast consists: Choice of juices, Cereals, 2
Eggs , Fish, Black pudding , Hot meat, Baked bean, Bread, Fresh
Fruits, Cheese, Beverages (Tea, Coffee, Hot Chocolate, Milk etc

Indonesian Breakfast
Indonesian people from different regions have different favorite
breakfast menu.
Most of the Indonesian traditional breakfast is based on rice, with
various condiments and other side dishes.
Indonesian breakfast :
Bubur Ayam
Lontong Sayur
Nasi Uduk
Nasi Goreng

 Bubur Ayam  Lontong Sayur
 Nasi Uduk Nasi Goreng

Japanese Breakfast
 Generally, a traditional Japanese breakfast consists of steamed
rice, miso soup, a protein such as grilled fish or rolled omelette
(tamagoyaki) and various side dishes.
 Side dishes ; tsukemono (Japanese pickles), nori (dried seasoned
seaweed), natto (fermented soy beans), kobachi (small side dishes
which usually consist of vegetables), and green salad.

Tsukemono (Japanese pickles),

Egg Cookery

 Eggs cooked in shell
 Fried eggs
 Poached eggs
 Scrambled eggs
 Omelet
Egg Cookery

1. Place eggs in a pot with enough water to
completely submerge them
2. Bring (or return) water to a simmer
3. Start timing the cooking once the water
reaches a simmer and cook to the desired
doneness
4. Evaluate the quality of the cooked eggs
Eggs Cooked in the Shell
Method :

 Tender, fully cooked white
 No green rim around yolk
 Yolk cooked to desired doneness
 Served warm or cold
Quality Criteria:

1. Heat pan and cooking fat over moderate heat
2. Break eggs into cups and slide into the hot fat
3. Cook egg to the desired degree of doneness
4. Evaluate the quality of the finished fried eggs
Fried Eggs
Method:

 No color
 No excess fat
 Yolk cooked to desired doneness
 Examples
 Over easy
 Over medium
 Over hard
 Sunny side up
Quality Criteria

1. Bring water, vinegar, and salt to a simmer
(180°F)
2. Add the shelled egg to the simmering water
3. Remove eggs when done
4. Evaluate the quality of the poached egg
Poached Eggs
Method:

 Runny, yet warm yolk
 Delicately set
 Compact, oval shape
 Trimmed, if necessary
Quality Criteria

1. Blend eggs just until yolks and
whites are combined; add liquid, if
using
2. Preheat pan and melt the butter
3. Cook eggs over low heat, stirring
constantly
4. Season eggs, if desired
5. Evaluate the quality of the finished
scrambled eggs
Scrambled Eggs
Method:

 Small, soft creamy curds
 Not runny
 Not dried out
 Serve warm
Quality Criteria

• American Omelet – folded in half
• French Omelet – rolled, no color
• Frittata – Italian, - open face
Omelets

1. Blend eggs with any liquid if using
2. Heat pan and then add the oil or butter medium high heat,
add any appropriate fillings or garnishes at this time
3. Add eggs and cook the omelet until the eggs are properly
set; add any additional fillings or garnishes, if desired
4. Season omelet, if desired
5. Evaluate the quality of the finished omelet
Omelets
Method:

American Omelet
1. Heat pan and then add the oil or butter over medium high heat
2. Add eggs and cook the omelet until the eggs are properly set .
3. While the eggs are still wet, top it with cheese and other
toppings (don't overdo it). Leave it alone until a crust forms
along the edge.
4. Shake the pan gently to make sure the omelet is loose, then use
your spatula to flip one side over the other into a half moon.
Transfer to a warm plate and serve immediately.

American Omelet

1. Start by gently spreading or flattening the omelet in the
pan to even it out for the best-looking rolled and folded
omelets
2. Roll edge of omelet nearest the handle toward the center
and loosen the omelet
3. Roll omelet out of the pan, completely encasing any filling
(make sure the edges are caught neatly underneath the
omelet), directly onto a heated plate
4. It may be necessary to shape the omelet with a clean towel
French Omelet
Method:

French Omelet

 Tapered shape to both ends
 Little to no color
 Interior like scrambled egg
 Exterior smooth - no folds or wrinkles
 Stuffing cooked and warm if applicable
Quality Criteria

Frittata
 Frittata is an Italian egg omelet or crust less quiche, enriched
with additional ingredients such as meats, cheeses, vegetables
or pasta.

Quick Breads

Quick Breads
 Tender and delicate texture
 Pourable batter or a soft dough
 Leaveners
 Most often chemical
- Baking powder, baking soda
 Less often physical
- Steam from butter or whipped egg whites
 Mixing methods
 Straight
 Creaming
 Rubbing
 Examples
 Muffins and loaves
 Pancakes, waffles and crepes

Muffins and Loaves
• Spoonable batter
• Mixing method
• Straight or Creaming
• Chemical leaveners
• Tender, soft texture
• Muffins baked individually
• Loaves baked and sliced

Pancakes, Waffles, and Crêpes
 Pourable batter
 Mixing method
 Straight
 Chemical leaveners
 Tender, soft, and light texture

Crapes
WafflesPancakes

 Tender and flaky texture
 Mixing method
 Rubbing Scones and Biscuits
 Leaveners
 Chemical
 Physical (steam from butter)
 Baked individually
 Scones – sweet or savory
 Biscuits – generally savory
Scones and Biscuits

3 Kinds of Mixing Method
 Straight
 Creaming
 Rubbing

1. Sift dry ingredients together
2. Combine all liquid ingredients in
a bowl
3. Add wet to the dry
4. Scale batter into/on appropriate
pan
5. Bake or cook
Straight Method

1. Cream fat and sugar together
2. Add flavorings, mix well
3. Gradually add eggs
4. Add liquid alternating with dry
ingredients
5. Mix until smooth (do not
overmix)
6. Scale batter into pans
7. Bake or cook the batter
Creaming Method

1. Sift dry ingredients
2. Toss the cut-up fat (cold) with
flour mixture
3. Cut in the fat
4. Add just enough ice-cold water to
moisten the dough so it will hold
together
5. Knead two or three times to pull
into a ball
6. Refrigerate for 20 minutes
7. Scale and roll as appropriate
Rubbing Method

Breakfast Meats
 Cured and/or smoked pork product
 Ham
 Bacon/pancetta
 English or Canadian Bacon
 Sausages
 Hash
 Other ideas?

Cured/Smoked Pork Products
Ham
 Cured/ hot smoked hind leg of hog
Bacon/ Pancetta
 Cured/ smoked pork
English or Canadian Bacon
 Brine-cured and hot-smoked pork but
or loin

 Breakfast sausages
 Heavily seasoned
 Twice ground pork
 Bulk or as links
 Hash
 Finely diced or shredded meat
 Diced or mashed potatoes
 Crisped in a pan or griddle
 Corned beef, turkey, or pork
Sausages and Hash

Breakfast sausages
Hash browns

Breakfast Potatoes

 Cottage Fries
 Fries
 Lyonnaise Potatoes
 O’Brien Potatoes
 Macaire Potatoes
 Potato Pancakes
 Hash brown Potatoes
 Roasted Potatoes
Breakfast Potatoes

Breakfast Cookery: www.chefqtrainer.blogspot.com

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