Breakfast Preparation
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Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CHAPTER 24 BREAKFAST PREPARATION
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Breakfast Preparation. Chapter 24. Eggs. UNDERSTANDING EGGS. Composition Yolk High in both fat and protein. Contains iron and several vitamins. Color ranges from light to dark yellow, depending on the diet of the chicken. Eggs. UNDERSTANDING EGGS (CONT’D). Composition ( cont’ d ) - PowerPoint PPT Presentation
Transcript of Breakfast Preparation
Slide 1
Chapter 24Breakfast Preparation
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1EggsUNDERSTANDING EGGS
CompositionYolk High in both fat and protein.Contains iron and several vitamins.Color ranges from light to dark yellow, depending on the diet of the chicken.
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 2EggsUNDERSTANDING EGGS (CONTD)
Composition (contd)WhitePrimarily albumin protein. Clear and soluble when raw but white and firm when coagulated. Contains sulfur.
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 3EggsThe Composition of Eggs (contd)ShellFragile and also porous.Allows odors and flavors to be absorbed by the egg.Allows the egg to lose moisture even if unbroken.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4EggsGrades and Quality The best grade (A) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. Use for fried or poached eggs.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 5EggsGrades and Quality (contd)Grade B eggs, as seen from the top and side. Note how the white and yolk lose thickness and spread more in the lower grades. Use for scrambled eggs and baking.UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 6EggsMaintaining QualityProper storage is essential for maintaining quality. Eggs keep for weeks if held at 36F (2C) but lose quality quickly if held at room temperature. Eggs can lose a full grade in one day at warm kitchen temperatures.Store eggs away from foods that might pass on undesirable flavors or odors.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 7EggsEgg Size Classifications*Size U.S.MetricJumbo30 oz 850 gExtra-large 27 oz765 gLarge24 oz 680 gMedium21 oz 595 gSmall18 oz510 gPeewee15 oz 425 g * Minimum Weight per DozenUNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 8EggsMarket FormsFresh eggs or shell eggsFrozen eggsWhole eggsWhitesYolksWhole eggs with extra yolks
Dried eggsWhole eggsYolksWhites
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 9EggsSanitationIn recent years, cases of salmonella food poisoning have been caused by raw or undercooked eggs.As a result, cooks have been made more aware of egg-related sanitation concerns.Pasteurized egg products are used in more operations.UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 10EggsEgg SubstitutesEfforts to reduce cholesterol in the diet have led to the development of commercial egg substitutes. Two types:Egg substitutes that are made of pasteurized egg whites with the addition of a blend of ingredients to substitute for the yolks.Eggless egg substitutes that contain no egg product.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 11EggsGeneral Cooking PrinciplesThe most important rule of egg cookery is simple: Avoid high temperatures and long cooking times.Overcooking produces tough eggs, causes discoloration, and affects flavor.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 12EggsCoagulationEggs coagulate at the following temperatures:Whole eggs, beaten, about 156F (69C).Whites 140149F (6065C).Yolks 144158F (6270C).Custard (whole eggs plus liquid) 175185F (7985C).When eggs are mixed with a liquid, they become firm at a higher temperature.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 13EggsCoagulation (contd)An overcooked egg is tough and rubbery. Low temperatures produce the best-cooked eggs. If egg-liquid mixtures such as custards and scrambled eggs are overcooked, the egg solids separate from the liquids, or curdle. This is often seen as tough, watery scrambled eggs.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 14EggsSulfurThe familiar green ring you often see in hard-cooked eggs is caused by cooking at high temperatures or cooking too long.This ring results when the sulfur in the egg whites reacts with the iron in the yolk to form iron sulfide.A compound that has a green color and a strong odor and flavor.Use low temperatures and short cooking and holding times.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 15EggsFoamsWhipped egg whites are used to give lightness and rising power.When foaming egg whites:Fat inhibits foaming.Mild acids help foaming.Egg whites foam better at room temperature.Do not overbeat.Sugar makes foams more stable.
UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 16Eggs
Foaming Egg WhitesThe whites are just beginning to whip into a foam.The whites have reached the soft-peak stage.The whites have reached the firm-peak stage. Note the smooth texture. Whipping beyond this stage will cause the foam to break.UNDERSTANDING EGGS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 17Cooking EggsThe term hard-boiled egg is not a good one to use because eggs should be simmered instead of boiled.Eggs may be simmered in water to the following stages:Soft-cooked Medium-cookedHard-cooked
SIMMERING IN THE SHELL
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 18Cooking EggsStandards of Quality Bright, shiny appearanceCompact, round shape, not spread or flattenedFirm but tender whites; warm, liquid yolks
POACHING
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 19Cooking EggsFried eggs are an especially popular breakfast preparation. They should always be cooked to order and served immediately.The choice of cooking fat is a matter of taste and budget. Butter has the best flavor.Margarine or oil may be used.Use bacon fat only if that flavor is desired by the customer.
FRYING
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 20Cooking EggsFRYING (CONTD)
Lift the handle of the pan and slide the eggs to the far edge with a quick jerk.With a quick flip of the wrist turn the eggs over. Do not flip the eggs too hard, or the yolks may break when they land.Flipping Eggs in a PanCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 21Cooking EggsWhen frying eggs on a griddle:Turn them with one smooth motion of the spatula. The left corner of the egg never actually leaves the surface of the griddle.
FRYING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 22Cooking EggsSunny side up: White is completely set but yolk is still soft and yellow.Basted: Thin film of coagulated white will cover the yolk, which should remain liquid.Over easy: Cook just until the white is just set but the yolk is still liquid.Over medium: Cook until the yolk is partially set.Over hard: Cook until the yolk is completely set.FRYING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 23Cooking EggsStandards of Quality for Fried EggsWhite should be shiny, uniformly set, and tender.Not browned, blistered, or crisp at edges.Yolk should be set properly according to desired doneness.Sunny-side-up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white.Relatively compact, standing high, and not spread out and thin.
FRYING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 24Cooking EggsBaked eggs are baked in individual serving dishes. They are also called shirred eggs and eggs en cocotte.They may also be baked with or garnished with a variety of meats and sauces.BAKED EGGS
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 25Cooking EggsShould be undercooked if they are to be held for volume service.They will cook more in the steam table.Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery.They eventually turn green in the steam table.Scrambled eggs should be soft and moist, unless the customer requests scrambled hard.
SCRAMBLED EGGS
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 26Cooking EggsTwo elements are necessary for making omelets:High heatThe omelet cooks so fast that its internal temperature never has time to get too high.A conditioned omelet panThe pan must have sloping sides and be the right size so the omelet can be shaped properly. It must be well seasoned or conditioned to avoid sticking.
OMELETS
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 27ProcedureMaking a French Omelet
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 28Procedure
Making a French Omelet (contd)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 29Cooking EggsAmerican-Style OmeletIt is made somewhat like a French omelet, except low heat is used and the eggs are not stirred or agitated.The edges of the cooked portion are lifted with a fork or spatula, allowing the uncooked portion to flow underneath.FRITTATAS AND OTHER OMELETS
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 30Cooking EggsSouffl OmeletMade by beating the egg whites separately and folding them into the beaten yolks, which may have some milk added.The mixture is poured into a hot, buttered omelet pan.Omelet is finished in the oven. It is folded in half for service.FRITTATAS AND OTHER OMELETS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 31Cooking EggsFrittataA frittata is a flat omelet that originated in Italy.Flat omelets are made by mixing beaten eggs with a variety of ingredients and cooking the mixture over low heat without stirring. To finish, it is either flipped over or run under the broiler or into the oven until the top is set.
FRITTATAS AND OTHER OMELETS (CONTD)
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 32Cooking EggsA standard entre souffl consists of three elements:Base: usually a heavy bchamel sauceFlavor ingredient: cheese, vegetables, seafood, etc.Egg whites, beaten
SOUFFLS
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 33Cooking EggsCustard is a liquid that is thickened or set by the coagulation of egg protein.There are two basic kinds of custard:Stirred custard, which is stirred as it cooks and remains pourable when done.Baked custard, which is not stirred and sets firm.One basic rule governs the preparation of both custards: Do not heat custards higher than an internal temperature of 185F (85C).Quiche is a custard baked in a pastry shell.
CUSTARDS
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 34Breakfast Breads,Cereals, and MeatsMade from pourable batters. Pancakes are made on a griddle, while waffles are made on a special tool called a waffle iron.Batters may be prepared ahead and are often mixed the night before.
Pancakes and WafflesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 35Basic French toast consists of slices of bread dipped in a batter of eggs, milk, a little sugar, and flavorings. French toast is cooked on a griddle like pancakes.The most common fault in making French toast is not soaking the bread long enough to allow the batter to penetrate.
FRENCH TOAST
Breakfast Breads,Cereals, and MeatsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 36Hot CerealsHot cooked cereals are of two types:Whole, cracked, or flaked cereals.Granular cereals, such as farina and cornmeal.Cold CerealsCold, dry cereals are purchased ready prepared and need no preparation by the kitchen.
CEREALS
Breakfast Breads,Cereals, and MeatsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 37BaconLow-temperature cooking applies to bacon.Ham3 to 4 oz (90 to 115g) portions need only be heated and browned slightly on a griddle or under the broiler.Canadian bacon is boneless pork loin that is cured and smoked like ham.SausageBreakfast sausage is fresh pork that has been ground and seasoned. Available in three forms: patties, links, and bulk.
BREAKFAST MEATS
Breakfast Breads,Cereals, and MeatsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 38Recipe PronunciationsHuevos Rancheros Summer Squash, Spinach, and Leek Frittata Cheese Souffl Quiche au Fromage
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 39
