1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 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. 2 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. 3 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) 4

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 5 1.1 Chapter 1 | Breakfast Food and Sandwiches

6. Cheese 6  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 (__________________________) 7

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. 8 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 9

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) 10 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 _______________________________________ 11 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 12 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 13 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. 14 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. 15 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. 16 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. 17 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. 18 1.3 Chapter 1 | Breakfast Food and Sandwiches