Y2.U1.2 Breakfast Foods

Objectives Prepare pancakes, crêpes, waffles, and French toast Prepare ham, hash, grits, cold cereals, oatmeal and sausage Prepare coffee, tea, and cocoa

Terms Chemical leaveners Home fries Crêpe (CRAPE/CREPP) Pancake French Toast Quick bread Hash Waffle Hash browns

Breakfast Typical breakfast foods include Coffee, tea, or other hot beverage Fruit/fruit juice Breads, including pastries Cereals or grains Potatoes Pancakes, waffles and French toast Meats or fish Dairy products (milk/cheese/yogurt)

Breakfast Breads Breakfast breads include muffins, quick breads, biscuits, English muffins, bagels, Danish pastry, croissants and cinnamon rolls. Quick breads are leavened chemically, usually by adding baking soda and/or baking powder

Chemical leaveners Baking Soda: Sodium bicarbonate: NaHCO3 Alkaline, base Releases carbon dioxide CO2 when both acid and moisture are present Must be baked at once to prevent leavening loss Common acids used Buttermilk, sour cream, lemon juice, honey, molasses, fresh fruit

Chemical leaveners Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA2SO4 and sodium aluminum sulfate Al2[SO4]3 (SAS) or monocalcium phosphate CAH4[PO4]2 (MCP) Single acting: not often used, only needs moisture for reaction Double acting: most common, reacts with moisture and provides a secondary reaction with heat Baking Ammonia: provides a rapid release in dry, large surface area products (crackers)

More on Chemical Leavening As baking soda comes in contact with an acid such as sour cream, thousands of tiny bubbles (CO2) are released. When heated the bubbles expand, causing the product to rise. Baking powder, which already has the acid, produces CO2 when combined with water. Double Acting baking powder releases CO2 a second time under the influence of heat. Sapp-delays - refrigerated uses glucno-delta-lactone→gluconic acid Salp-releases between 100-104 Dmp-releases between 104-111 Dcpd-releases between 135-140

Baking Soda Amounts for Common Acids Rule of Thumb Baking Soda Amounts for Common Acids Use ½ teaspoon baking soda for: 1 cup Buttermilk, yogurt, sour cream ¾ cup Brown sugar, molasses, honey ½ cup Cocoa powder (not Dutch-process) 1 ½ tea. Cream of tartar 1 tea. Lemon juice, vinegar

Griddlecakes and Crêpes Pancakes and waffles are medium weight batters that are usually chemically leavened Crêpes are a thin batter and are unleavened Blintzes are crêpes cooked on one side and filled with a sweetened farmers cheese French toast is sliced bread dipped in an egg and milk mixture and lightly fried

Griddlecakes and Crêpes Swedish Pancake: small, slightly sweetened, heavier batter made in a plett pan Waffles are made from a medium pour batter into which whipped egg whites are folded and cooked in a waffle maker. (May have more oil and egg.) They are lighter and crisper than a pancake.

Breakfast Meats Meats, at breakfast, tend to be side dishes Typical breakfast meats include bacon, ham, sausage, steak, hash, and fish Bacon is about 70% fat and should be cooked at a moderate temperature to control shrinkage, (sausage) Hash is corned beef, roast beef, or roast turkey diced or ground then added to diced potatoes, with onion, and sautéed

Breakfast Potatoes Typical breakfast potatoes are Home fries which are medium to small dice potatoes, pan or griddle fried (raw: sliced, diced, shredded- ps book) Hash browns which are grated potatoes pan or deep fried. (cooked potato: peeled, chilled, shredded)

Cereals/Grains Types Two types of hot Hot cold Whole/cracked/flaked oatmeal, cracked wheat Granular farina, cornmeal, grits

Fruit Halved grapefruit, raw or broiled Fresh fruit, whole or sliced Compotes, jam Juices

ZAP! You’re on Break

Breakfast Beverages Coffee Tea Hot chocolate Juice First/last impression

Coffee Tree Inside the fruit (“cherry”) is 2 flat sided seeds Cherries are cleaned, fermented and hulled leaving the beans, at this point, green Two species Arabica: more flavorful Robusta: more productive Climatic conditions have a profound effect on quality, hence: Columbian, Blue Mountain (Jamaica), Kona (Hawaii)

Coffee Roast The degree of roasting determines the intensity of flavor, darkness of bean and bringing the oils to the surface Sugars, fats, starches are emulsified, caramelized, released Light Light, Half City, New England , Cinnamon Dry Light bodied, sour, snappy, grassy Medium American, breakfast, Viennese , City, Full City Mostly Dry, some oil Sweeter, fuller body, some complexity Dark French, Italian, Espresso Shiny with oil Spicy, chocolaty

Type of coffee maker determines the fineness of grind Fineness of grind determines time of extraction Store airtight, away from heat and light Freeze beans for extended storage, do not refrigerate Tasting Judged on 4 characteristics Aroma Acidity Body Flavor

Coffee Brewing 2 methods Decoction: boil until flavor is removed from substance Old method used mostly for Turkish coffee Infusion Steeping: mixing with hot water Filtering: pouring hot water over grinds through filter Drip: pouring hot water over grinds through strainer Percolating: now unpopular, continuous boiling ruins flavor A good cup of coffee results from proper ratio of coffee grounds : water : contact time Brew Temperature: 195-200 degrees F.

Coffee Brewing & Service 2 level Tablespoons (.4oz.) coffee grounds to 6 oz. water Keep equipment clean Serve as soon as possible Coffee can be held at 185-190°F. no longer than 1 hour, preferably in a thermal carafe

Deconstructing Espresso Espresso is a method of forcing hot water through finely ground coffee grounds under pressure, producing a strong, rich and smooth coffee Machiatto: “marked” with a bit of steamed milk Cappuccino: 1/3 espresso; 1/3 steamed milk; 1/3 foamed milk Cafè latte: 1/3 espresso; 2/3 steamed milk Café au lait: “coffee with milk” equal portions strong coffee and hot milk Cafè mocha: 1/3 espresso; 2/3 steamed milk; flavored with chocolate syrup; dressed with whipped cream and chocolate shavings

Coffee Notes Instant coffee: dried, freeze dried; best used to flavor breads, cakes, custards, sauces, ice creams, frostings Decaffeinated: process removes 97% of caffeine

Tea Second most consumed drink in the world; first is water Botanical classification Camellia Sinensis China Camellia Assamica India Camellia Cambdiensis Cambodia

Tea Styles Green Un-fermented, minimum oxidation Flavor characteristics Green, fresh, floral, roasted, sweet, bitter Vegetive flavors go well with mild or subtly-flavored foods “Gunpowder” form rolled into small balls or pellets

Tea Styles Oolong Simi-fermented; oxidation 10-70% Flavor characteristics Medium to heavy (greener to blacker), floral, fresh, green, fruity, not bitter or astringent Pair greener oolongs with scallops/lobster/rich, sweet foods; and blacker oolongs with richer foods such as duck and grilled meats Formosa oolong has a peachy flavor

Tea Styles Black Fully-fermented Flavor characteristics Fresh, bright, floral, robust, strong, complex, astringent Pair with full flavored foods; meat and spicy dishes Common varieties Ceylon, Keemum, Lapsang Souchang (smoked over pine needles), Yunnan, Assam, Darjeeling (considered “champagne” of teas)

Brewing Tea Boiling water (just under for green) Level teaspoon (2g.) tea : 6 oz. water Steep (exposed to water at least 175°F.) Green: 2-4 minutes Oolong 4-6 minutes Black 5 minutes

Tea Notes Tea has about half the caffeine as coffee Herb tea (tisanes) is made from many different fruit and herb blends and is naturally caffeine-free For iced tea use 50% more tea while brewing (to counteract ice)

Hot Chocolate/Cocoa The Aztecs were probably the first to use cocoa as a drink, in fact, it is as a drink that cocoa was first used. Hot chocolate can be made with cocoa powder or chocolate and blends well with a number of flavorings