1. Chapter 1
Breakfast Food and Sandwiches

2. Milk and Milk Products Two processes applied to milk products:
Pasteurization: Milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value.
Homogenization: Milk is strained through very fine holes to break down fat and then blended into one fluid.
Lactose intolerance is a common digestive condition and is a reaction to many cultured dairy products, not just milk.
Dairy alternatives, such as soy milk and rice milk, can be used instead.
Low-fat and skim milks behave differently when cooking because of low fat content.
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Chapter 1 | Breakfast Food and Sandwiches

3. Receiving and Storing Milk
Milk products should be received and stored at 41°F or lower.
Always use the FIFO (First In, First Out) method of stock rotation for milk
All milk and milk products should be labeled “Grade A.”
Any milk that has passed its use-by or expiration date should be thrown away.
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Chapter 1 | Breakfast Food and Sandwiches

4. Creams Cream contains far more fat than milk.
Chefs use it based mainly on its fat content, which provides richness.
Whipping or heavy cream: 30% fat
Half & half: 18% fat (part milk, part cream)
Sour cream: 18% fat (tangy flavor because of added bacteria to ferment the lactose)

5. Butter and Butter Substitutes
Butter: made by mixing cream at a high speed.
Butter is lightly salted to act as a preservative and to enhance flavor.
Clarified butter has been heated, and the milk solids and water have been removed to allow for a higher smoke point (point at which oil will burn).
Butter substitute: any alternative used to replace butter such as margarine, olive oils, and soy-based oils.
Margarine is a manufactured food product that often contains no milk products(80% of calories are from fat)
Store both butter and margarine in sealed container
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Chapter 1 | Breakfast Food and Sandwiches

6. Cheese Cheeses have three basic parts: water, fat, and protein.
Dairies make cheese by separating a milk’s solids from its liquid in a process called curdling.
Unripened/fresh cheeses: cream cheese and cottage cheese
Ripened cheese: uses either external (bleu, Roquefort) or internal bacteria (Swiss, Havarti)
Processed cheese: taste is mild compared to aged cheese (American cheese)
Store cheese in waxed paper in bottom of refrigerator (higher humidity)
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Chapter 1 | Breakfast Food and Sandwiches

7. Varieties of Cheese
Unripened/fresh: soft and white (cream, cottage, ricotta)
Blue veined/mold ripened: blue or green (Blue, Roquefort)
Firm ripened: mild to sharp flavor (cheddar)
Very firm/ripened: takes 2 years to make, good for grating (Asiago, parmesan, Romano)

8. Egg Grades
An egg is composed of the outer shell, the white, and the yolk:
white (albumen): protein and water
Yolk: protein, fat, and lecithin, a natural emulsifier (thickener)
The membranes that hold the egg yolk in place are called chalazae.
There are USDA grades for shell eggs—Grade AA, A, and B:
Grade AA : the yolk is high and the white will not spread much when the shell is broken.
Grade B eggs are good for use in menu items that will hide their appearance, such as baked items.
Fresh eggs must be stored at 45°F or lower.
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Chapter 1 | Breakfast Food and Sandwiches

9. Market forms of eggs
Fresh: most often used for breakfast cooking (use pasteurized if serving high risk populations)
Frozen: used in scrambled eggs, omelets, French toast and baking
Dried: used for baking; do not store well; keep in refrigerator or freezer
Egg substitutes: may be egg free or just the whites; used for cholesterol-free diets
Organic eggs: no hormones used on chickens; may be from free range chickens

10. Cooking Eggs Hard-cooked: simmer for 10 minutes, then shock the eggs.
Baked: place the shelled eggs into individual ramekins.
Shirred: cook in buttered ramekin and finish in the oven
Poach: shell them and simmer the eggs in water (Eggs Benedict)
Scrambled: remove eggs when slightly undercooked
Fried: fried only on the bottom
Over easy: fried on the bottom and top
Basted: fried, basted with hot fat, and steamed in a covered pan
Omelets: cook slightly beaten eggs and top with cheese, mushrooms, onions, or ham (flat omelet: frittatas)
Quiche: savory egg custard baked in a crust.
Soufflés: made of eggs and can be both savory and sweet (egg whites make it puff during baking)
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Chapter 1 | Breakfast Food and Sandwiches

11. Pancakes, Waffles, Crêpes, and French Toast
Pancakes: medium-weight pour batter
Crêpes: very thin pancake-type item with a high egg content.
Swedish pancakes: slightly sweetened batter that is a bit heavier than a crêpe batter.
Waffles: a medium-weight pour batter cooked in a waffle iron
French toast: sliced bread dipped in an egg-and-milk mixture
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Chapter 1 | Breakfast Food and Sandwiches

12. Preparing Breakfast Meats and Starches
Bacon: 70% fat; cook until it is crisp
Sausage: cook completely through.
Canadian bacon: boneless pork loin that has been cured and smoked. Cook it the same way as ham.
Fish: smoked salmon or trout is generally served cold on breakfast and brunch menus.
Hash: a mixture of chopped meat, potatoes, and onions.
Hash browns: shredded potato cooked on a lightly oiled griddle on medium heat to a light-golden brown on both sides
Home fries: raw potatoes that have been peeled and sliced and cooked on a well oiled griddle until golden brown
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Chapter 1 | Breakfast Food and Sandwiches

13. Preparing Breakfast Meats and Starches (cont.)
Cold cereals: granola
Hot cereal: (2 types)
Whole: oatmeal
Granular: grits
Breakfast breads: sliced toast, bagels, biscuits, muffins, croissants, doughnuts, cornbread, coffeecake, English muffins, and sweet rolls
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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 1 hour; clean coffee urn with vinegar
black teas (tea leaves that have been fermented)
Steep in water 175 degrees for at least 5 minutes
green teas (tea leaves that are not fermented).
Herbal tea is made from many different fruits and herbs and is naturally caffeine-free.
Hot chocolate is made from actual chocolate bars.
Hot cocoa is made from the powder of the cacao bean.
Both coffee and tea contain caffeine
Tea has half the caffeine contained in a cup of coffee.
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Chapter 1 | Breakfast Food and Sandwiches

15. Basic Kinds of Sandwiches: Hot
A simple hot sandwich consists of hot fillings between two slices of bread or two halves of a roll (hot dog or hamburger)
Sandwiches may be served open-faced on one slice of bread, rolled up in a piece of bread, or even on a flat crust:
Grilled sandwiches: grilled cheese and tuna melt
panini sandwiches: grilled on a panini press.
Deep-fried sandwiches: dipping the sandwich in beaten egg and then deep-frying it.
Pizza: hot, open-faced Italian pie with a crisp, yeast-dough bottom.
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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:
submarine sandwich: served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, etc.
wrap sandwich: flat bread, cold sandwich filling then rolled up.
A multi-decker sandwich has more than two slices of bread with several ingredients in the filling (club sandwich); cut into four triangles.
Open faced sandwiches: canape’ (single slice of bread, cracker, etc. with topping
Tea sandwiches are small cold sandwiches usually served on bread or toast, trimmed of crusts, and cut into shapes.
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Chapter 1 | Breakfast Food and Sandwiches

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

18. Sandwich Stations
Mise en place means that everything needed to prepare an item is ready and at hand.
Portion sliced items by count and by weight.
Portion fillings by weight as well.
Most sandwich stations include:
work table
hand tools
portion control equipment
cooking equipment for hot sandwiches.
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Chapter 1 | Breakfast Food and Sandwiches