Chapter SevenChapter Seven

Breakfast Foods and Breakfast Foods and SandwichesSandwiches

Section 7.1Section 7.1

Dairy ProductsDairy Products

What is dairy?What is dairy?

• Dairy examplesDairy examples– MilkMilk– CheeseCheese– ButterButter– ????????

• Fresh dairy items should be stored in a Fresh dairy items should be stored in a refrigerator at 40°F or below.refrigerator at 40°F or below.

• Stored separately, especially ones with Stored separately, especially ones with strong odors, because they can absorb strong odors, because they can absorb other flavors quickly.other flavors quickly.

Milk ProductsMilk Products

• Can be purchases as:Can be purchases as:– Whole liquidsWhole liquids– DryDry– Evaporated Evaporated – CondensedCondensed

• Milk is both pasteurized and Milk is both pasteurized and homogenized.homogenized.

• PasteurizedPasteurized = heating to destroy = heating to destroy harmful bacteriaharmful bacteria

• HomogenizedHomogenized = treated so that milkfat = treated so that milkfat appears uniformly throughout the appears uniformly throughout the product (fat broken down)product (fat broken down)

Classifications of MilkClassifications of Milk

• Classified according to its Classified according to its percentage of fat and milk solids.percentage of fat and milk solids.

• The highest quality grade milk can The highest quality grade milk can be given is Grade Abe given is Grade A

• CreamCream = the fatty component of = the fatty component of milk (two types)milk (two types)– HeavyHeavy– Whipping cream/light creamWhipping cream/light cream

Ice CreamIce Cream

• To be labeled “ice cream”, it must To be labeled “ice cream”, it must contain a certain amount of contain a certain amount of milkfat.milkfat.– Vanilla ice cream must contain no less Vanilla ice cream must contain no less

than 10% milkfatthan 10% milkfat– Other flavors must contain at least 8% Other flavors must contain at least 8%

milkfatmilkfat• Quality ice cream has a custard Quality ice cream has a custard

base (cream/eggs), melts fast!base (cream/eggs), melts fast!

Butter and MargarineButter and Margarine• Made by mixing cream that contains Made by mixing cream that contains

between 30%-45% milkfat at a high speed.between 30%-45% milkfat at a high speed.• Clarified butterClarified butter = means it has been = means it has been

heated to remove milk solids and water.heated to remove milk solids and water.• MargarineMargarine = hydrogenated (or whipped) oil = hydrogenated (or whipped) oil

(no cholesterol), but it looks, cookies and (no cholesterol), but it looks, cookies and tastes like buttertastes like butter– Made of various vegetable and animal fats and Made of various vegetable and animal fats and

oiloil– Also 80% of margarines calories come from fat.Also 80% of margarines calories come from fat.

CheeseCheese

• Two categoriesTwo categories– Unripened/fresh cheese Unripened/fresh cheese

• Cream cheeseCream cheese• Cottage cheeseCottage cheese• MozzarellaMozzarella

– RipenedRipened• External molds – Brie, Bleu, Roquefort, External molds – Brie, Bleu, Roquefort,

CamembertCamembert• Internal bacterial – Swiss, Havarti Internal bacterial – Swiss, Havarti

• Processed cheese – pasteurized to prevent it Processed cheese – pasteurized to prevent it from aging (usually mild), the type of milk from aging (usually mild), the type of milk determines the cheese’s flavors and texture.determines the cheese’s flavors and texture.

Cheese Categories Cheese Categories (page 288)(page 288)

Extra Credit – Using the seven different categories that I Extra Credit – Using the seven different categories that I gave you, give me a recipes that use the different gave you, give me a recipes that use the different cheeses?cheeses?

• Fresh cheeseFresh cheese – Cottage, Ricotta, – Cottage, Ricotta, Mozzarella, FetaMozzarella, Feta

• Semi-soft cheeseSemi-soft cheese- Edam, Bel Paese, - Edam, Bel Paese, Fontina, MuensterFontina, Muenster

• Soft CheeseSoft Cheese – Brie, Camembert, Boursin – Brie, Camembert, Boursin• Grating CheeseGrating Cheese – Parmesan, Romano – Parmesan, Romano• Goat CheeseGoat Cheese – Chevre, Pyramide – Chevre, Pyramide• Hard CheeseHard Cheese – Cheddar, Colby, Swiss – Cheddar, Colby, Swiss• Blue-veined cheeseBlue-veined cheese – Gorgonzola, Blue, – Gorgonzola, Blue,

StiltonStilton

QuestionsQuestions

1.1. Why should milk from different Why should milk from different containers never be combined?containers never be combined?

2.2. Why is milk homogenized?Why is milk homogenized?

3.3. Why is milk pasteurized?Why is milk pasteurized?

4.4. Give an example of ripened and Give an example of ripened and unripened cheese?unripened cheese?

5.5. Why would you clarify butter?Why would you clarify butter?

Sections 7.2Sections 7.2

The Versatile EggThe Versatile Egg

Characteristics of EggsCharacteristics of Eggs

• Composed of the outer shell, Composed of the outer shell, albumen (white), and the yolkalbumen (white), and the yolk– WhiteWhite – consists of protein and water – consists of protein and water– YolkYolk – contains protein, fat and – contains protein, fat and

lecithin (thickener/emulsifier)lecithin (thickener/emulsifier)– ChalazaeChalazae – membranes that hold the – membranes that hold the

egg yolk in placeegg yolk in place

How do you select an How do you select an EGG?EGG?

• There are federal grades for shell eggs – There are federal grades for shell eggs – Grade AA, A, and B.Grade AA, A, and B.– Consumers usually purchases Grade AA, or Consumers usually purchases Grade AA, or

Grade A eggsGrade A eggs– Grade B eggs are appropriate for used in Grade B eggs are appropriate for used in

menu items that will hide their appearance.menu items that will hide their appearance.– Size of an eggSize of an egg– Young hens produced smaller eggs, which are Young hens produced smaller eggs, which are

generally of a better quality than larger eggsgenerally of a better quality than larger eggs– 10 points E.C. tell me 5 different animals that 10 points E.C. tell me 5 different animals that

produce eggs?produce eggs?

Egg SizesEgg Sizes

SizeSize Minimum Weight per 12Minimum Weight per 12JumboJumbo 30oz.30oz.

Extra LargeExtra Large 27oz.27oz.

LargeLarge 24oz.24oz.

MediumMedium 21 oz.21 oz.

SmallSmall 18oz.18oz.

PeeweePeewee 15oz.15oz.

How much weight does one large egg usually How much weight does one large egg usually weigh?weigh?

Eggs ContinuedEggs Continued

• Eggs need to be ordered based on Eggs need to be ordered based on characteristics.characteristics.

• Most egg recipes are usually based on a Most egg recipes are usually based on a large egg.large egg.

• What temperature do eggs need to be stored What temperature do eggs need to be stored at 40-45°F.at 40-45°F.

• Market forms of eggs.Market forms of eggs.– Fresh (shell eggs)Fresh (shell eggs)– FrozenFrozen– DriedDried– Egg SubstituteEgg Substitute

Cooking EggsCooking Eggs

• Eggs are cooked several different waysEggs are cooked several different ways:– Hard cooked eggsHard cooked eggs(page 296) show the (page 296) show the

different times – simmered, then put different times – simmered, then put into cold water immediately into cold water immediately afterwardsafterwards

– Shirre eggsShirre eggs – cooked in butter, and – cooked in butter, and cream in a ramekin.cream in a ramekin.

» Egg must be fresh, because of its Egg must be fresh, because of its appearanceappearance

– Poached eggsPoached eggs – simmered in water – simmered in water» Ex. Eggs Benedict and Eggs FlorentineEx. Eggs Benedict and Eggs Florentine

Cooking Eggs Continued:Cooking Eggs Continued:

• Scrambled eggsScrambled eggs – light texture, creamy – light texture, creamy consistency and delicate flavorconsistency and delicate flavor

» Must be cooked over gentle heat and constantly Must be cooked over gentle heat and constantly stirredstirred

• Fried EggsFried Eggs – fresh eggs and fat – fresh eggs and fat» Sometimes called fried sunny side up, over easy Sometimes called fried sunny side up, over easy

and basted = eggs are fried and then steamed and basted = eggs are fried and then steamed in a covered panin a covered pan

OmeletsOmelets

• What is are recipe for omelets?What is are recipe for omelets?• Omelets are either rolled, flat or Omelets are either rolled, flat or

souffléed(pg. 298)souffléed(pg. 298)– RolledRolled = golden yellow, creamy, moist = golden yellow, creamy, moist

interior interior – FlatFlat = can be made individually or in large = can be made individually or in large

portionsportions– SouffléedSouffléed = light, fluffy texture because the = light, fluffy texture because the

egg whites are whipped before cookingegg whites are whipped before cooking

• What makes a good omelet?What makes a good omelet?

SoufflésSoufflés

• QuicheQuiche = egg custard baked into a crust = egg custard baked into a crust• SoufflésSoufflés = made of eggs, rarely served = made of eggs, rarely served

at breakfast because they take time to at breakfast because they take time to bake and must be made to order.bake and must be made to order.

• Made with a sauce base, whipped egg whites, and Made with a sauce base, whipped egg whites, and flavoringsflavorings

• They are not difficult to make, but timing is They are not difficult to make, but timing is everythingeverything

QuestionsQuestions

1.1. Using the numbers (1) smallest to Using the numbers (1) smallest to (6) largest, rank the following(6) largest, rank the following

MediumMedium JumboJumbo PeeweePeewee

Extra LargeExtra Large SmallSmall LargeLarge

2.2. What size eggs are used in most What size eggs are used in most recipes?recipes?

3.3. What are the three different types What are the three different types of omelets?of omelets?

7.37.3

Breakfast FoodsBreakfast Foods

Breakfast BreadsBreakfast Breads• Breads includeBreads include

– MuffinsMuffins– Quick breadsQuick breads– English muffinsEnglish muffins– BagelsBagels

• Quick BreadQuick Bread = made with a chemical leavener = made with a chemical leavener (baking soda/powder) that allow dough to rise more (baking soda/powder) that allow dough to rise more quickly than yeast. quickly than yeast. They do not need time to rise They do not need time to rise before baking. before baking. Ex. Muffins, scones and biscuits. Ex. Muffins, scones and biscuits.

• Is Rye bread a quick bread?Is Rye bread a quick bread?

– 3 Categories3 Categories• Pour Batter = pancake, wafflesPour Batter = pancake, waffles• Drop Batter = muffins, quick breadsDrop Batter = muffins, quick breads• Soft Dough = scones, biscuitsSoft Dough = scones, biscuits

Pancakes, Crepes, Waffles and Pancakes, Crepes, Waffles and French ToastFrench Toast

• PancakesPancakes = made with a medium-weight = made with a medium-weight batter, pan-fried on an open, greased batter, pan-fried on an open, greased griddlegriddle

• Crepes (Swedish Pancakes)Crepes (Swedish Pancakes) = made from a = made from a thin pour batter.thin pour batter.

• WafflesWaffles = medium-weight pour batter = medium-weight pour batter similar to pancakes, poured on an iron that similar to pancakes, poured on an iron that creates grid-like holescreates grid-like holes

• French toastFrench toast = sliced bread dipped in a egg = sliced bread dipped in a egg mixture, lightly fried on a lightly greased mixture, lightly fried on a lightly greased griddlegriddle

Breakfast MeatsBreakfast Meats

• BaconBacon – – 70% fat and shrinks a great deal70% fat and shrinks a great deal

• SausageSausage – – cooked at a low temperaturecooked at a low temperature

• HamHam – – precooked, only needs to be heated precooked, only needs to be heated

• Canadian BaconCanadian Bacon – boneless pork loin that is cured – boneless pork loin that is cured and smokedand smoked

• FishFish – –smoked salmon/trout offered at brunchsmoked salmon/trout offered at brunch

• HashHash – – mixture of chopped meats, potatoes and onions.mixture of chopped meats, potatoes and onions.

Breakfast PotatoesBreakfast Potatoes

• Do you know how to make the Do you know how to make the Golden Fork’s potato recipe?Golden Fork’s potato recipe?

• Hash brownsHash browns = grated or chopped = grated or chopped potatoes pan-fried to a crispy potatoes pan-fried to a crispy brown.brown.

• Home friesHome fries = thickly sliced or large- = thickly sliced or large-diced potatoes lightly pan-frieddiced potatoes lightly pan-fried

CerealsCereals

• Hot vs. ColdHot vs. Cold• Hot = (2 types) whole, cracked or Hot = (2 types) whole, cracked or

flaked cereals (oatmeal) and flaked cereals (oatmeal) and granular cereals (cornmeal)granular cereals (cornmeal)

• Always add cereal slowly, do not boil, Always add cereal slowly, do not boil, cover to prevent drynesscover to prevent dryness

• Cold = serve with milk or cream, Cold = serve with milk or cream, sugar and fruit.sugar and fruit.

Breakfast DrinksBreakfast Drinks• Coffee, Tea, Hot Chocolate, Milk and Juice-based drinksCoffee, Tea, Hot Chocolate, Milk and Juice-based drinks• Do you know how much coffee it takes to make 10 Do you know how much coffee it takes to make 10

cups of coffee?cups of coffee?• Coffee should be held at 185°-190°F.Coffee should be held at 185°-190°F.

• Do not hold for over an hourDo not hold for over an hour• Coffee should be served very hot and steamingCoffee should be served very hot and steaming• To clean run solution of 1 part white vinegar and 4 parts water, To clean run solution of 1 part white vinegar and 4 parts water,

followed by running plain cold water through 3 more timesfollowed by running plain cold water through 3 more times

• One cup of tea has about half the caffeine contained in One cup of tea has about half the caffeine contained in a cup of coffee (black tea vs. green tea(Oolong tea))a cup of coffee (black tea vs. green tea(Oolong tea))

• Black tea is fermented, dried, flattened sun dried to blackenBlack tea is fermented, dried, flattened sun dried to blacken• Green tea is not fermented, after dried rolled and steamedGreen tea is not fermented, after dried rolled and steamed• Know are fermentingKnow are fermenting

QuestionsQuestions

1.1. What is a mixture of chopped meats, What is a mixture of chopped meats, potatoes and onions?potatoes and onions?

2.2. Give me an example of a quick bread.Give me an example of a quick bread.

3.3. What helps minimizes shrinkage when What helps minimizes shrinkage when cooking bacon?cooking bacon?

4.4. Give me an example of a breakfast Give me an example of a breakfast food made from a pour batter.food made from a pour batter.

5.5. Which has more caffeine per cup, Which has more caffeine per cup, coffee or tea?coffee or tea?

Section 7.4Section 7.4

SandwichesSandwiches(Fall into 2 categories: HOT (Fall into 2 categories: HOT

vs. COLD)vs. COLD)

Hot SandwichesHot Sandwiches

• Open-faced sandwichesOpen-faced sandwiches(covered with a hot (covered with a hot topping such as gravy, sauce or cheese)topping such as gravy, sauce or cheese)

• Hors d’oeuvresHors d’oeuvres = = are hot or cold bite-sized finger are hot or cold bite-sized finger foods that are served before a meal. Ex. Canapé (cold- foods that are served before a meal. Ex. Canapé (cold- unsweetened pastry/bread/toast points, arrange attractively, unsweetened pastry/bread/toast points, arrange attractively, assemble just before service and use flavorful combinations. assemble just before service and use flavorful combinations. Small version of a open-faced cold sandwich)Small version of a open-faced cold sandwich)

• Grilled sandwichesGrilled sandwiches = buttered on outside of = buttered on outside of bread and browned ex tuna meltbread and browned ex tuna melt

• Deep-fried SandwichesDeep-fried Sandwiches = dipped in beaten = dipped in beaten egg, sometimes w/breadcrumbs ex. Monte Cristoegg, sometimes w/breadcrumbs ex. Monte Cristo

• Simple SandwichSimple Sandwich = ex. Hot roast beef = ex. Hot roast beef

Cold SandwichesCold Sandwiches

• Simple cold sandwich Simple cold sandwich == ex. Submarine sandwich and ex. Submarine sandwich and Hamburgers(2 pieces of bread and filling)Hamburgers(2 pieces of bread and filling)

• Multidecker sandwichMultidecker sandwich = = made with more than two made with more than two slices of bread w/several fillings ex. Club sandwich (usually 3 slices of slices of bread w/several fillings ex. Club sandwich (usually 3 slices of bread, cut into triangle)bread, cut into triangle)

• Open-faced cold sandwichOpen-faced cold sandwich== 1 piece of bread 1 piece of bread and filling arrange and garnished on topand filling arrange and garnished on top

• Tea SandwichTea Sandwich == small cold sandwiches, crust trimmed off small cold sandwiches, crust trimmed off and cut into shapesand cut into shapes

What is an example of a hot and cold sandwich?What is an example of a hot and cold sandwich?What are some examples of sandwich filling?What are some examples of sandwich filling?

How would you make a sandwich easier to eat?How would you make a sandwich easier to eat?

How do you Set up and Prepare How do you Set up and Prepare Sandwiches in Quantity?Sandwiches in Quantity?

• Prepare and assemble ingredients and Prepare and assemble ingredients and equipments (mis en place)equipments (mis en place)

• Arrange bread slices in row and put Arrange bread slices in row and put spread on each slicespread on each slice

• Place fillings on ever other slicePlace fillings on ever other slice• Top filled slices with plain slicesTop filled slices with plain slices• Stack and cutStack and cut• Wrap and refrigerateWrap and refrigerate

Efficient Sandwich StationEfficient Sandwich Station

• Work TableWork Table = = big enough to spread out ingredients and big enough to spread out ingredients and do workdo work

• Storage facilitiesStorage facilities = = refrigeration equipment for cold refrigeration equipment for cold ingredients and a steam table for hot ingredients.ingredients and a steam table for hot ingredients.

• Hand toolsHand tools = = spreader, spatula, serrated knife, chef’s spreader, spatula, serrated knife, chef’s knife, cutting board, and power slicerknife, cutting board, and power slicer

• Portion control equipmentPortion control equipment – – scoops for fillings, scoops for fillings, portion scale for measuring ingredientsportion scale for measuring ingredients

• Cooking equipment for hot Cooking equipment for hot • SandwichesSandwiches = = griddles, grills, broilers, deep-fryers and griddles, grills, broilers, deep-fryers and

microwave ovensmicrowave ovensWhy is it important to have an efficient station?Why is it important to have an efficient station?

Preparing SandwichesPreparing Sandwiches• Bread fresh – delivered daily or store at room Bread fresh – delivered daily or store at room

temp.temp.• Prepare sandwiches to orderPrepare sandwiches to order• Spreads serve 3 main purposes:Spreads serve 3 main purposes:

– To prevent the bread from soaking up the fillingTo prevent the bread from soaking up the filling– To add flavorTo add flavor– To add moistureTo add moisture

• Flavor butter good at room temp., although Flavor butter good at room temp., although mayomayo is often used instead because it has more is often used instead because it has more flavorflavor

• Examples of condiments:Mustard, Horseradish, Examples of condiments:Mustard, Horseradish, Ketchup, Pickles, Relish and OlivesKetchup, Pickles, Relish and Olives

Serving SandwichesServing Sandwiches

• Except for hamburgers and hot Except for hamburgers and hot dogs, sandwiches should be cut dogs, sandwiches should be cut before servingbefore serving– Easier to hold and eatEasier to hold and eat– More attractive presentationMore attractive presentation

– Display the edges (like we did with stuff french Display the edges (like we did with stuff french toast)toast)

• What are some sandwiches that What are some sandwiches that you would like to make?you would like to make?

QuestionsQuestions

1.1. What is the main parts of a What is the main parts of a sandwich?sandwich?

2.2. List some vegetables commonly List some vegetables commonly used in sandwiches.used in sandwiches.

3.3. Give me an example of each of Give me an example of each of the following sandwiches.the following sandwiches.

Open-face hotOpen-face hot Deep-friedDeep-fried Simple hotSimple hot

CanapéCanapé GrilledGrilled Simple coldSimple cold

Open-faced coldOpen-faced cold