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 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. 2 1.1 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. 3 1.1 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) 4

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 5 1.1 Chapter 1 | Breakfast Food and Sandwiches

6. Cheese 6  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) 1.1 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) 7

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. 8 1.1 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 9

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) 10 1.1 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 11 1.2 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 12 1.2 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 13 1.2 Chapter 1 | Breakfast Food and Sandwiches

14. Hot Breakfast Beverages: Coffee, Tea, and Cocoa  Coffee: brew at temp. of 195-200 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. 14 1.2 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. 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:  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. 16 1.3 Chapter 1 | Breakfast Food and Sandwiches

17. Primary Sandwich Components: Bread, Spread, and Filling  Basic components of sandwich: bread, spread, filling  Bread: store between 75-85 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. 17 1.3 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. 18 1.3 Chapter 1 | Breakfast Food and Sandwiches