Breakfast Foods and SandwichesChapter 1

Milk terms to know…

PasteurizedHeated to destroy harmful bacteria

HomogenizedTreated so that milk fat appears uniformly throughout the product

Types of Milk• Whole (4% Fat)

• Low Fat (1-2% Fat)

• Skim (0% Fat)

• Buttermilk

• Evaporated

• Condensed

• UHT

• Powdered

• Lactose-Free

• Soy

• Rice

• Almond

Dairy Storage

Refrigerated 41 or lower

Tightly sealed container

Dairy products tend to

absorb other flavors

quickly and easily

Types of CreamType of Cream Amount of Fat Notes

Light Whipping Cream About 30%

Heavy Whipping Cream

36-38%

Very Heavy Whipping Cream

40% Greater yield of cream – longer shelf life with products

Light Cream 18-30% Sometimes called coffee cream

Half-and Half 10.5-18% One part milk, one part cream

Sour Cream At least 18% Tangy flavor, thick texture

All About Butter & MargarineButter is made by mixing cream at a high speed

Salted or unsalted

Clarified = heated to remove milk solids and water – less likely to burn

Margarine is a manufactured food product that contains no milk products. Made with various vegetable and animal fats, flavoring, colors, preservatives, etc… Generally has transfats or trans fatty acids.

Categories of CheeseUnripened Cheese: Soft and White,

Examples: cottage, ricotta, cream, mozzarella, feta

Semi-ripened Cheese: Rinds are powdery white or golden orange,

creamy in texture

Examples: Brie, Camembert

Semisoft: Mild with buttery flavor, smooth, sliceable

Examples: Gouda, Munster

Blue-veined: Mold is injected or sprayed into cheese, strong flavor

Examples: Blue, Gorgonzola, Roquefort

Firm: Aged, firm texture, mild to sharp flavor

Examples: Cheddar, Gruyere

Very Hard: Ripened with bacteria & enzymes,

slow process, at least 2 years. Hard and dry texture

Examples: Asiago, Parmigiano, Pecorino Romano

The Versatile Egg• Magic Ingredient!!• Outer shell, white (albumen), yolk, chalazae• White: Protein and water• Yolk: Protein, fat and thickener• Chalazae – membranes that hold the yolk in

place• Grades AA, A, B• Colored eggs??• Jumbo, XL, L, M, S, Peewee • Most recipes based on

Large eggs

Hard Cooked: boiled in shell until yolk is firmBaked: with other ingredientsShirred: cooked in butter in a ramekinPoached: out of shell, simmered in waterScrambled: gentle heat, constantly stirredFried: sunny side up, over easyRolled Omelet: filled like a burritoFlat Omelet: finish in oven, FrittataSouffleed Omelet: Whip whites, finish in oven Quiche: egg custard baked in a crustSoufflés: base, egg whites, flavorings,

correct timing

Ways to Prepare an Egg

Hot Breakfast Beverages

• Coffee – US Medium Roast

• Don’t hold over 1 hour

• Tea

• Black: fermented leaves

• Green: not fermented

• Oolong: partially fermented

• Herbal: tisane – no actual tea

• Hot Cocoa

Sandwich Ingredients

Bread: basic ingredient, edible container

Spread: prevent bread from soaking up the filling, add flavor and add moisture.

Filling: Beef, Pork, Cheese, Salad, Poultry, Vegetables, Fish, Onions, Peanut butter, Pickles, etc…