1.  Components  Eggs: Parts, grades, sizes  Egg cooking techniques  Citrus fruits

2.  Nutritionally complete- Proteins, fat, carbohydrates  Most important meal of day  Protein: Eggs, cured meats/Cold meats, Milk  Carbohydrates: Cereal grains, Fruit  Fat: Butter, Oil

3.  Parts: Shell, Yolk, White(2 parts),Chalazae  Grade AA, A, B  As eggs age, grade is reduced  Nutrition  Organic/Commercial  Size- Small, medium, LARGE, Extra lg., Jumbo

4.  Styles: Fried, Over easy, Soft boil, Hard boil, Poached, Scrambled, Omelet, Frittata, Shirred  Methods: Boiling, Frying, Poaching, Baking  When using direct heat- Low heat/Short time

5.  Pork products: Cured or forcemeat  Bacon  Ham  Sausage

6.  Cereal grains: Wheat, Corn, Rice, Oats  Cereals: Hot and cold  Quick breads  Pancakes/Waffles

7.  Eggs benedict- Poached egg, Canadian bacon, Hollandaise sauce on English muffin  Omelet- Western (Ham, green pepper, onion), Cook’s choice  Toad in a Hole (Egg): Cut-out bread, egg  Meat- Maple pecan bacon, sausage link  Fruit: Segmented grapefruit  Buttermilk biscuits  Turnovers: Puff pastry, Apple filling  Tuxedo Strawberries  Prep cookie dough