BREAKFAST FOODS & DRINKS

Slides:



Advertisements
Similar presentations
Turkey or goose may be the star of Thanksgiving and a Christmas dinner and also a favourite year round because of its low-fat healthy meat. It is generally.
Advertisements

Chapter 11 Eggs and Breakfast
Eating habits.
Breakfast Foods and Sandwiches Chapter 7. Dairy Products What three items comprise this category? Milk Cheese Butter.
Czech food and drink.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Y2.U1 Dairy/Egg/Breakfast/Sandwich. Blank Next… Milk that has been heated to destroy harmful bacteria has been 1.
Breakfast. Juices Apple juice Pineapple juice Grape juice Orange juice Carrot juice Grapefruit juice Tomato juice V8.
OH MY OMELETTES CHEESE * 5.49 WISCONSON TRIPLE THREAT * 6.49 Melted American, Swiss, and Cheddar cheese MEAT & CHEESE * 7.99 Choice of bacon, ham or sausage.
The healthy diet of European. Monday: The breakfast: The scrambled eggs from two eggs kcal A glass of milk (2% the fat)- 115 kcal Jam - 32 kcal.
Section 17.1 Meat and Egg Preparation
Y2.U1.2 Breakfast Foods.
FOOD Project work from English Lenka Káčerová,3.A.
PHYSICAL FITNESS SPORTS NUTRITION. PROPER NUTRITION You need to eat 5 times per day!!! Drink 8-10 glasses of water every day. Breakfast: Protein drink,
Chapter 1 Breakfast Food and Sandwiches.
Breakfast & fastfood. Juices Apple juice Pineapple juice Grape juice Orange juice Carrot juice Grapefruit juice Tomato juice V8.
BULGARIAN NATIONAL CUISINE reflects the traditions of Nutrition in the history of Bulgarian people under the influence of various factors. Old Bulgarian.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
BreakfastMONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAYSATURDAYSUNDAY Spreads Jams and Marmalade Honey Marmite portions Philadelphia Portions Jams and Marmalade.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
bpotatoefp fiitbcqafo eeejuicevu lqirnxozby aggpszfsgc mxteavfish yjsidjexui oadugledip emjyhowcls onatlygvrf.
» Muffins » Scones » Biscuits » Use chemical leaveners like baking soda and powder.
Breakfast Food $ense Nutrition Education.
LITHUANIAN TRADITIONAL FOODS
BREAKFAST IN A FLASH Healthy Living: Lesson 4. Welcome!  Beverly Utt, MS, MPH, RD  Registered Dietitian  Wellness Coach and Smoking Cessation Coordinator.
Week 14: December 7-11 Important Reminders: Eggs/Breakfast Unit continues this week Cooking Labs Tuesday – Thursday Next Thursday will be our Mis En Place.
MondayTuesdayWednesdayThursdayFriday 1 BREAKFAST: Fruits Scrambled Eggs Whole Wheat Toast Butter & Jelly Milk LUNCH: Pizza Carrots Tossed Salad Fruit Milk.
Breakfast Presentation Pertemuan Matakuliah: V Pengolahan Makanan I Tahun:
Hungarian Cuisine Vepruk Nastya 10-A. Hungarian cuisine Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh.
Storyboard By: Sarah odom. How to Make French Toast By: Sarah Odom.
Go for Green ® Staff Training Module 2: G4G Color and Sodium Codes Presented by:
Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 1 Contents Chapter 17 Breakfast Cookery  Section 17.1 Meat and Egg Preparation  Section 17.2.
Special Equipment Portable Kitchen Appliances. Selecting Appliances Is it easy to clean? Is it UL approved? Does the appliance have safety features built.
Sprandel - FACS.   Quick Breads & Yeast Breads  Cookies  Cakes  Pie and Pastry  Candy & Chocolate Types of Baked Goods.
Morningstar Farms Recipes without Eggs 1. Apple and Cheddar Melt INGREDIENTS 4 MorningStar Farms® Sausage PattiesMorningStar Farms® Sausage Patties 4.
Cooking Eggs The 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.
Vegetables, Salads, Condiments & Dressings
Chapter 1 Breakfast Food and Sandwiches.
Chapter 1 Breakfast Food and Sandwiches.
Chapter 1 Breakfast Food and Sandwiches.
George Mason High School Boys Soccer
Guess the theme o k e n g l i s h m t r a d b y c q w f u.
Breakfast Served Fresh Daily 7 – 10am. Breakfast Tacos 3. 49
Breakfast Foods.
Vegetables, Salads, Condiments & Dressings
BREAKFAST MENU WEST CHESTER SENIOR CENTER
ENGLISH FOOD.
British food.
Vegetables, Salads, Condiments & Dressings
Chapter 1 Breakfast Food and Sandwiches.
Chapter 1 Breakfast Food and Sandwiches.
British Food.
Chapter 1 Breakfast Food and Sandwiches.
School Name: Arial 12, all caps Menu item 1 & 2: Kristen ITC, 10.5
British Food.
Blessed Savior Catholic Schools
Build Your Own Yoghurt Station
Chapter 1 Breakfast Food and Sandwiches.
BREAKFAST B1- Bun with egg P90.00 B2- Toast with jam & butter P60.00
Build Your Own Yoghurt Station
Build Your Own Yoghurt Station
Chapter 1 Breakfast Food and Sandwiches.
Hot Drinks.
Build Your Own Yoghurt Station
Build Your Own Yoghurt Station
BREAKFAST Ponderosa Pancakes v three buttermilk pancakes, butter
Build Your Own Yoghurt Station
Build Your Own Yoghurt Station
Presentation transcript:

BREAKFAST FOODS & DRINKS Chapter 1: Breakfast Foods & Sandwiches

Pancakes & Crêpes Make pancakes with a medium-weight pour batter, and cook them on an open, lightly oiled griddle. Crêpes are a very thin pancake-type item with a high egg content. Crêpes are traditionally cooked in a lightly oiled, very hot sauté pan. Make Swedish pancakes with a slightly sweetened batter that is a bit heavier than a crêpe batter.

Waffles & French Toast For waffles, use a medium-weight pour batter. Cook waffles in a waffle maker/iron. French toast is sliced bread dipped in an egg-and-milk mixture. Cook French toast on a lightly-oiled griddle or flat pan, or pan-fry it in clarified butter in a hot sauté pan. Serve pancakes, crêpes , waffles, and French toast with butter and syrup, powdered sugar, fresh fruit, or whipped cream.

Breakfast Meats Cook bacon until it is crisp and then drain it of fat. Bacon is about 70% fat so shrinkage will occur Cook sausage completely through. Canadian bacon is boneless pork loin that has been cured and smoked. Cook it the same way as ham. Fish such as smoked salmon or trout is generally served cold on breakfast and brunch menus.

Breakfast Starches Hash is a mixture of chopped meat (fresh, smoked, or cured), potatoes, and onions. Prepare hash browns by steaming or simmering potatoes in lightly salted water, and then peeling, chilling, and shredding them. Cook the shredded potato on a lightly oiled griddle on medium heat to a light-golden brown on both sides.

Breakfast Starches (cont.) A wide variety of cold cereals featuring oat bran and granola are common breakfast requests. There are two types of hot cereal: whole, cracked, or flaked and granular. When preparing hot cereal, be sure to measure the correct amount of water, salt, and cereal.

Breakfast Starches (cont.) Breakfast breads range from simple sliced toast, bagels, biscuits, muffins, croissants, doughnuts, cornbread, coffeecake, English muffins, and sweet rolls, among many others. Serve hot or warm, accompanied by butter, honey, cream cheese, or jam. Store bread between 75-85°F Use French bread or other hard-crusted bread the day it is delivered or baked

Hot Breakfast Beverages: Coffee Tea Cocoa Both coffee and tea contain caffeine, which is a stimulant. One cup of tea has about half the caffeine contained in a cup of coffee.

Hot Breakfast Beverages: Coffee Coffee beans Berries of a tropical shrub that are roasted to develop their flavor. Coffee “berries” are called coffee cherries

Hot Breakfast Beverages: Coffee Coffee beans Degree of roasting determines flavor Americans typically prefer medium-roast Europeans- dark roast Use right proportion of water to ground coffee beans Start with fresh, cold water Brewing temp of 195- 200° AVOID HOLDING FOR MORE THAN 1 HOUR

Hot Breakfast Beverages: Teas Steep tea for approximately 5 minutes (dependent on type of tea) at 175°F Black tea Tea leaves that have been fermented Green tea Tea leaves that are not fermented Herbal tea Made from many different fruits and herbs Naturally caffeine-free. Tea has typically half or less of the caffeine than that of coffee

Hot Breakfast Beverages: Chocolate-Based Hot chocolate is made from actual chocolate bars. Hot cocoa is made from the powder of the cacao bean.

Section 1.2 Summary Pancakes, waffles, crêpes, and French toast are the primary breakfast foods aside from eggs. Bacon, sausage, ham, Canadian bacon, and fish make up the traditional breakfast meats. Hash is traditionally a combination of meat, potatoes, and onion. Potatoes have two traditional forms for breakfast: hashed brown and home-fried. Both hot and cold cereals are popular breakfast foods. They are healthy and relatively easy to prepare. Traditional hot beverages are coffee, tea, and cocoa.

Crepe Lab TODAY: Use the cookbooks or online resources to find a recipe for crepe batter that requires no more than 4 eggs. Create a recipe template for the complete recipe Next Class: Crepe Cook-Off