1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ I had an excellent repast–the best repast possible–which consisted of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed….It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it. – Henry James, American novelist (1843-1916) EGGS AND BREAKFAST C H A P T E R TWENTY

2. 2 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel After studying this unit You will be able to: – Understand the composition of eggs – Purchase and store eggs properly – Apply various cooking methods to eggs – Prepare pancakes and griddle cakes – Understand various beverages served at breakfast – Offer customers a variety of breakfast foods

3. 3 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Egg Composition

4. 4 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grading and Storage Grading Eggs are graded by the USDA or a state agency Graded AA, A or B Based on interior and exterior qualities, not size Storing Store at a temperature of 40°F How long an egg is stored affects its appearance but not its nutritional value Fresh unshelled eggs can be stored for 4–5 weeks past the packing date

5. 5 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Egg Grades

6. 6 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel SAFETY ALERT - Sanitation Eggs are potentially hazardous food Inadequate cooking or improper storing may lead to food-borne illness Eggs can be pasteurized at 140°F for 3½ minutes Never leave egg dishes at room temperature

7. 7 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Egg Products and Substitutes Food service operations can purchase eggs in many different forms – Whole eggs – Whites only – Yolks only Fresh or frozen Egg substitutes were created for those who are concerned about cholesterol – Soy- or milk-based – Real egg white, with the yolk removed

8. 8 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Eggs contain vitamins A, D, E, K and the B- complex vitamins Eggs are rich in minerals and contain less cholesterol now than previously. Egg whites do not contain cholesterol and are often added to dishes to reduce total fat content

9. 9 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Dry-Heat Cooking Methods Baking – Shirred – Quiche Sautéing – Scrambled – Omelet French-style omelet Frittata Pan-frying – Sunny side up, over easy, over medium, over hard – Basted

10. 10 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Moist-Heat Cooking Methods Soft-cooked or soft-boiled – Simmered 3–5 minutes in shell Hard-cooked or soft-boiled – Simmered 12–15 minutes in shell Poached – Simmered 3–5 minutes without shell

11. 11 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hard-Cooked Eggs Properly hard-boiled eggs (left) are uniformly cooked through and gold colored. A green discoloration covers the yolk when in-shell eggs are overcooked (right).

12. 12 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Breakfast and Brunch Service Continental style – No hot items offered Full service – Seated service in a la carte, du jour or table d’hôte style Buffet – Wide variety of items can be offered

13. 13 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Breakfast Meats Bacon Canadian-style bacon Ham steaks Breakfast sausage – Bulk – Links – Patties

14. 14 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Griddlecakes Pancakes and waffles – Batter that is usually leavened and cooked quickly on a griddle or in a waffle iron with very little fat Crêpes – Thin, delicate unleavened pancakes – Served at breakfast and at dessert

15. 15 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grains and Cereals Processed breakfast cereals are made from rice, corn, oats and wheat Served hot or cold Ready-to-eat or prepared in the kitchen

16. 16 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Roasting Coffee City roast – American roast is the most commonly used in this country Brazilian roast – Somewhat darker than city roast Viennese roast – Medium–dark roast French roast – Also called New Orleans roast or dark roast Espresso roast – Also called Italian roast, it is the darkest of all

17. 17 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Brewing Coffee Decoction – Boiling, used in Turkish coffee Infusion – Flavor is extracted at temperatures below boiling Drip – Most commonly done in a machine – Most common in the United States Espresso – Hot water is forced through finely ground coffee under pressure

18. 18 EGGS AND BREAKFAST Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Teas Black tea – Amber brown and strongly flavored – Leaves have been fermented Green tea – Yellowish-green color with a bitter flavor – Leaves have not been fermented Oolong – Has characteristics of both black and green teas – Partially fermented Flavored teas – Oils, dried fruit, spices, flowers or herbs in blended or unblended tea