1. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 1 Contents Chapter 17 Breakfast Cookery  Section 17.1 Meat and Egg Preparation  Section 17.2 Breakfast Breads and Cereals

2. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 2 Traditional breakfast foods usually include eggs, meat, potatoes, breads, pancakes, waffles, and cereals. There are many different ways to prepare eggs and breakfast meats. Section 17.1 Meat and Egg Preparation

3. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 3 Content Vocabulary Academic Vocabulary breakfast meats bacon Canadian bacon sausage hash albumin porous egg substitutes designate alternative pasteurized soufflé dehydrated curdle omelet season frittata quiche shirred ramekin

4. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 4 Breakfast meats are often served with eggs and a side of bread or potato. Breakfast Proteins breakfast meats Meats such as ham, bacon, Canadian bacon, sausage, hash, and steak.

5. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 5 Breakfast Proteins Describe these different types of breakfast meats. HamPrecooked ham most often used in restaurants; ham made in large quantities for breakfasts is usually baked Bacon Comes from the side of a pig and is most often smoked for flavor; turkey bacon and smoked flavored bacons are available Canadian Bacon Comes from boneless pork loin that is smoked and brined, and has a thin layer of fat on its surface Breakfast MeatDescription

6. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 6 Breakfast Proteins Describe these different types of breakfast meats. SausageUsually made of ground pork that has been seasoned and stuffed into casings; can be served in links or formed into patties; can also be made of chicken or turkey Hash Chopped meat that is mixed with potatoes, onions, and seasonings and is fried together until lightly browned; usually made of corned beef or roast beef Steak Commonly pared with eggs; round tip steaks are often used for breakfast Breakfast MeatDescription

7. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 7 Egg Composition Shell –protects the egg’s contents –keep away from foods with strong odors--porous Yolk –one-third of the egg’s weight –contains fat, protein, vitamins, iron, and cholesterol White –also called albumin –contains riboflavin and more than half of an egg’s protein Breakfast Proteins albumin The clear white of an egg.

8. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 8 USDA Egg Grades: Grade AA, Grade A, Grade B Egg Sizes: Jumbo, X-Large, Large, Medium, Small, Peewee Egg substitutes are made for people with dietary concerns. Breakfast Proteins egg substitutes Substitutes for people with dietary concerns such as high cholesterol.

9. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 9 Most breakfast meat and egg dishes can be prepared quickly without much advance preparation. The best way to cook breakfast meats is at a low temperature without overcooking. Usually, do not add more fat while cooking. Breakfast Meat Cookery

10. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 10 Ham and Bacon ham slices need to be warmed; bacon can be cooked in frying pans or an oven Sausage often cooked in bulk in the oven, then finished to order on the grill Breakfast Meat Cookery

11. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 11 Hash purchased ready-made or made fresh; lightly sauté until the mixture is golden brown Steak cooked to order depending on customer preference Breakfast Meat Cookery

12. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 12 Eggs must be cooked properly: Undercooking eggs can pose a serious health threat from salmonella bacteria. Overcooking eggs can make them tough, rubbery, and discolored. Egg Cookery

13. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 13 Eggs can be: fried poached scrambled omelets shirred simmered in the shell Egg Cookery

14. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 14 Egg Cookery Describe these different types of omelets. French and AmericanToppings are added to the center, and then the omelet is folded around them; French omelets must be stirred and shaken simultaneously Soufflé A baked egg dish that puffs up; whites are separated from the yolks, then whipped and added back to the yolks for volume Frittata A flat, open-face omelet that is not folded over; precooked fillings are mixed in, and then the frittata is cooked over low heat without stirring OmeletDescription

15. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 15 Soft-, medium-, and hard- cooked eggs are all cooked in the shell in hot water. Different cooking methods of eggs require different plating techniques. Egg Cookery

16. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 16 Chapter Summary Section 17.1 Meat and Egg Preparation Eggs are a basic ingredient in many breakfast dishes. Grading eggs allows foodservice operations to choose the right eggs for their needs. There are many types of cooked eggs. Meats such as bacon, ham, and sausage are common at breakfast.

17. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 17 Some type of bread or cereal is usually found in any breakfast dish. Pancakes, French toast, and waffles are usually cooked to order, while pastries and other breads are often ready-made. Section 17.2 Breakfast Breads and Cereals

18. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 18 Content Vocabulary Academic Vocabulary home fries hash browns cottage fries ready-made bread granola pastries doughnut quick breads mainstay function muffin biscuit scone English muffin fold side order French toast

19. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 19 The standard breakfast menu includes eggs, meat, potatoes, breads, pancakes, waffles, cereals, fruit, and yogurt. Quick-Service Breakfasts

20. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 20 Potatoes come as: home fries hash browns cottage fries Quick-Service Breakfasts home fries French fries that are usually diced or sliced, served during breakfast. hash browns Potatoes that are shredded and may include onions and seasonings. cottage fries French fried potatoes that are cut into ½-inch thick circles, usually served during breakfast.

21. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 21 All breads should be served fresh. Breads can be freshly made or ready-made. Breakfast Breads and Cereals ready-made bread Breads made in advance and delivered to restaurants.

22. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 22 Breakfast breads can include: pancakes toast biscuits muffins French toast waffles Breakfast Breads and Cereals biscuit A small, round quick bread. muffin A quick bread made with egg and baked in a cupcake mold. French toast Bread that has been dipped in a batter and then sautéed.

23. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 23 Hot cereals can be granular, such as grits, or whole, cracked, or flaked, such as oatmeal. Cold cereals are purchased ready to eat, but some restaurants make their own granola. Breakfast Breads and Cereals granola A blend of grains, nuts, and dried fruits.

24. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 24 Ready-made and made-to-order breakfast breads include: pastries doughnuts quick breads French toast Breakfast Breads and Cereals pancakes waffles toast, English muffins, bagels

25. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery Chapter 17 Breakfast Cookery 25 Chapter Summary Section 17.2 Breakfast Breads and Cereals Quick bread choices include muffins, biscuits, loaf breads, and scones. Pancakes, and waffles are also considered quick breads. French toast, although technically not a quick bread, is a popular breakfast item. Hot and cold cereals are also served at breakfast with a variety of sides.