1. Chapter 1
Breakfast Food and Sandwiches

2. Milk and Milk Products Two processes applied to milk products:
Pasteurization: Milk is heated to ………………………………………………………………………..
Homogenization: Milk is strained through very fine holes to …………………………………………………..
____________________________is a common digestive condition and is a reaction to many cultured dairy products, not just milk.
Dairy alternatives, such as ____ milk and ____ milk, can be used instead.
_______________ and _______________milks behave differently when cooking because of low fat content.
1.1
Chapter 1 | Breakfast Food and Sandwiches

3. Receiving and Storing Milk
Milk products should be received and stored at ___________________________
Always use the _________________method of stock rotation for milk
All milk and milk products should be labeled ____________________
Any milk that has passed its _____________________ date should be thrown away.
1.1
Chapter 1 | Breakfast Food and Sandwiches

4. Creams ______________ contains far more fat than milk.
Chefs use it based mainly on its fat content, which provides ________________.
Whipping or heavy cream: _________% fat
Half & half: _________% fat (part ____, part ______)
Sour cream: ____% fat (tangy flavor because of added ____________to ferment the lactose)

5. Butter and Butter Substitutes
____________: made by mixing cream at a high speed.
Butter is lightly salted to act as a _______________and to enhance __________.
______________butter has been heated, and the milk solids and water have been removed to allow for a higher _________________(point at which oil will burn).
Butter substitute: any alternative used to …………………………………………………………….
____________ is a manufactured food product that often contains no milk products(___% of calories are from fat)
Store both ________and _________ in sealed container
1.1
Chapter 1 | Breakfast Food and Sandwiches

6. Cheese Cheeses have three basic parts: _________________
Dairies make cheese by separating a milk’s solids from its liquid in a process called _________________.
Unripened/fresh cheeses: ………………………………
Ripened cheese: uses either external (_____________) or internal bacteria (____________________)
______________ cheese: taste is mild compared to aged cheese (American cheese)
Store cheese in ________________ paper in bottom of refrigerator (________ humidity)
1.1
Chapter 1 | Breakfast Food and Sandwiches

7. Varieties of Cheese
______________________: soft and white (cream, cottage, ricotta)
_____________________: blue or green (Blue, Roquefort)
_________________: mild to sharp flavor (cheddar)
Very firm/ripened: takes 2 years to make, good for grating (__________________________)

8. Egg Grades
An egg is composed of the outer shell, the white, and the yolk:
white (albumen): _____________________
Yolk: protein, fat, and _____________, a natural emulsifier (thickener)
The membranes that hold the egg yolk in place are called _____________________.
There are USDA grades for shell eggs—Grade AA, A, and B:
Grade__________: the yolk is high and the white will not spread much when the shell is broken.
Grade _____ eggs are good for use in menu items that will hide their appearance, such as baked items.
Fresh eggs must be stored at _______ or lower.
1.1
Chapter 1 | Breakfast Food and Sandwiches

9. Market forms of eggs
Fresh: most often used for ……………………………………………………………..
Frozen: used in ………………………………………
Dried: used for _________; do not store well; keep in __________________________________
Egg substitutes: may be egg free or just the whites; used for _________________ -free diets
Organic eggs: no ___________ used on chickens; may be from ____________________chickens

10. Cooking Eggs
Hard-cooked: simmer for 10 minutes, then __________ the eggs.
Baked: place the shelled eggs into individual ______________.
Shirred: cook in buttered ramekin and finish in the ___________
Poach: shell them and simmer ……………………………………….
Scrambled: remove eggs when slightly _______________
Fried: fried only on the ________________
Over easy: fried on the _____________ and ______________
Basted: fried, basted with ______, and steamed in a ________ pan
Omelets: cook slightly beaten eggs and top with cheese, mushrooms, onions, or ham (flat omelet: _______________)
Quiche: savory egg ___________ baked in a ___________.
Soufflés: made of eggs and can be both savory and __________ (egg __________ make it puff during baking)
1.1
Chapter 1 | Breakfast Food and Sandwiches

11. Pancakes, Waffles, Crêpes, and French Toast
Pancakes: __________-weight pour batter
Crêpes: very thin __________-type item with a high ________ content.
Swedish pancakes: slightly ______________ batter that is a bit heavier than a crêpe batter.
Waffles: a medium-weight pour batter cooked in a ________________________
French toast: sliced bread dipped in an _______________________________________
1.2
Chapter 1 | Breakfast Food and Sandwiches

12. Preparing Breakfast Meats and Starches
Bacon: _____% fat; cook until it is crisp
Sausage: cook completely through.
Canadian bacon: boneless pork _____ that has been cured and smoked. Cook it the same way as _________.
Fish: smoked _______ or ________ is generally served cold on breakfast and brunch menus.
Hash: a mixture of chopped _______, potatoes, and onions.
_______________: shredded potato cooked on a lightly oiled griddle on medium heat to a light-golden brown on both sides
_______________: raw potatoes that have been peeled and sliced and cooked on a well oiled griddle until golden brown
1.2
Chapter 1 | Breakfast Food and Sandwiches

13. Preparing Breakfast Meats and Starches (cont.)
Cold cereals: ___________
Hot cereal: (2 types)
Whole: _________
Granular: ___________
_____________ breads: sliced toast, bagels, biscuits, muffins, croissants, doughnuts, cornbread, coffeecake, English muffins, and sweet rolls
1.2
Chapter 1 | Breakfast Food and Sandwiches

14. Hot Breakfast Beverages: Coffee, Tea, and Cocoa
Coffee: brew at temp. of ________degrees; don’t hold longer than ___hour; clean coffee urn with ________
black teas (tea leaves that have been ______________
Steep in water ___________ degrees for at least 5 minutes
_________ teas (tea leaves that are not fermented).
______________ tea is made from many different fruits and herbs and is naturally caffeine-free.
Hot _____________ is made from actual chocolate bars.
Hot cocoa is made from the powder of the cacao bean.
Both coffee and tea contain _______________
Tea has _______ the caffeine contained in a cup of coffee.
1.2
Chapter 1 | Breakfast Food and Sandwiches

15. Basic Kinds of Sandwiches: Hot
A simple _______ sandwich consists of hot fillings between two slices of bread or two halves of a roll (____________________________)
Sandwiches may be served open-faced on one slice of bread, rolled up in a piece of bread, or even on a flat crust:
________ sandwiches: grilled cheese and tuna melt
__________ sandwiches: grilled on a panini press.
sandwiches: dipping the sandwich in beaten egg and then deep-frying it (Monte Cristo).
____________: hot, open-faced Italian pie with a crisp, yeast-dough bottom.
1.3
Chapter 1 | Breakfast Food and Sandwiches

16. Basic Kinds of Sandwiches: Cold
A simple cold sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling:
____________ sandwich: served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, etc. (Poboy)
______sandwich: flat bread, cold sandwich filling then rolled up.
A multi-decker sandwich has more than ___ slices of bread with several ingredients in the filling (club sandwich); cut into ____ triangles.
Open faced sandwiches: _______ (single slice of bread, cracker, etc. with topping)
____________sandwiches are small cold sandwiches usually served on bread or toast, trimmed of crusts, and cut into shapes.
1.3
Chapter 1 | Breakfast Food and Sandwiches

17. Primary Sandwich Components: Bread, Spread, and Filling
Basic components of sandwich: ____________________
Bread: store between ____ degrees (moisture proof wrapping)
spread serves three main purposes:
prevent the bread from _________up the filling,
adds __________
adds ______________.
_______ and ____________are the most common spreads.
Filling: to provide the primary _________ (sliced or grilled meat, cheeses, salad mixtures such as egg or tuna)
Sandwiches are often served with _____________such as ketchup, mustard, lettuce, onion, tomato, and sweet pickles.
______ is generally composed of a crust, sauce, and toppings.
1.3
Chapter 1 | Breakfast Food and Sandwiches

18. Sandwich Stations
__________means that everything needed to prepare an item is ready and at hand.
Portion sliced items by _____ and by __________
Portion fillings by __________ as well.
Most sandwich stations include: 1. 2. 3. 4.
1.3
Chapter 1 | Breakfast Food and Sandwiches