1. Y2.U1.2
Breakfast Foods

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

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

4. 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)

5. 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

6. 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

7. 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)

8. 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
Dmp-releases between
Dcpd-releases between

9. 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

10. 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

11. 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.

12. 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

13. 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)

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

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

16. ZAP! You’re on Break

17. Breakfast Beverages Coffee Tea Hot chocolate Juice
First/last impression

18. 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)

19. 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

20. 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

21. 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: degrees F.

22. 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 °F. no longer than 1 hour, preferably in a thermal carafe

23. 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

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

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

26. 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

27. 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

28. 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)

29. 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

30. 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)

31. 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