Breakfast Foods and Sandwiches

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Breakfast Foods and Sandwiches

• Chapter 7

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Dairy Products

• What three items comprise this category?
• Milk
• Cheese
• Butter

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Dairy Storage

• Refrigerated 41 or lower
• Tightly sealed container
• Dairy products tend to
• absorb other flavors
• quickly and easily

4
Milk terms to know

• Pasteurized
• Heated to destroy harmful bacteria
• Homogenized
• Treated so that milk fat appears uniformly
  throughout the product
• Cream
• The fatty component of milk-heavy or light

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All about butter margarine

• Butter is made by mixing cream at a high speed
• Salted or unsalted
• Clarified heated to remove milk solids and
  water
• 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.

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Cheese

• Unripened or fresh cheese
• Cream cheese, cottage cheese mozzarella
• Ripened (aged)
• Brie, bleu, Swiss, Havarti
• Processed cheese pasteurized to prevent aging.
  American, Velveeta, Cheese Wiz

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Categories of Cheese

• Fresh Cheese Cottage, ricotta, cream,
  mozzarella, feta
• Semi-soft Cheese Edam, fontina, muenster
• Soft Cheese Brie, camembert, boursin
• Grating Cheese Parmesan, Romano
• Goat Cheese Chevre
• Hard Cheese Cheddar, Colby, jack, Swiss, gouda,
  provolone, Jarlsberg, Gruyere
• Blue-veined Cheese Gorgonzola, Saga, bleu,
  Stilton

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The Versatile Egg

• Magic Ingredient!!
• Outer shell, white (albumen) and yolk
• White Protein and water
• Yolk Protein, fat and thickener
• Grade AA, A, B
• AA yolk is high and white doesnt spread when
  shell is broken.
• Jumbo, XL, L, M, S, Peewee
• Most recipes based on
• Large eggs

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Eggs 100 pleats on a toque 100 ways to
prepare an egg

• Hard Boiled boiled in shell until yolk is firm
• Soft Boiled boiled in shell until white is
  firm, yolk soft
• Baked Eggs with other ingredients
• Shirred Eggs cooked in butter in a ramekin
• Poached out of shell, simmered in water
• Scrambled gentle heat, constantly stirred
• Fried sunnyside up, over easy
• Basted fried and steamed
• Omelets fillings, rolled, flat, souffleed
• Quiche egg custard baked in a crust
• Souffles base, egg whites, flavorings,
• correct timing

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Breakfast Food

• Quick Bread chemical leavener
• Examples muffins, scones biscuits
• Other breakfast breads pancakes, crepes,
  waffles and French toast
• Breakfast Meat bacon, sausage, ham, Canadian
  bacon and hash
• Breakfast Potatoes Hash browns, home fries
• Cereals Hot or cold
• Drinks coffee, tea, hot chocolate, juice and
  milk

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Hot Sandwiches

• Open-face sandwiches
• Hors doeuvres
• Hamburger Hot Dog
• Grilled
• Deep-fried

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Cold Sandwiches

• Multi-decker (Club)
• Canapé (a hors doeuvre)
• Submarine

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Sandwich Ingredients

• Bread basic ingredient, edible container
• Spread prevent bread from soaking up the
  filling, add flavor and add moisture.
• Condiments add flavor and texture (ketchup,
  mustard, olives, pickles)
• Filling Beef, Pork, Cheese, Salad, Poultry,
  Vegetables, Fishother