2. 38 Breakfast Cookery

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Implement basic egg preparation methods.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Preparing Eggs Basic preparation methods for eggs include –simmered –poached –scrambled –omelets –fried

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Simmered Typically called boiled eggs, but they should be simmered Eggs cooked at a full boil will be tough or rubbery with a green ring surrounding the yolk Lower-temperature cooking produces a tender, evenly cooked egg with a bright yellow yolk

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooked in the Shell Coddled, soft-cooked, and hard-cooked eggs are all simmered in their shells continued

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooked in the Shell Time is used to determine doneness of eggs cooked in their shells Cooking time is also the way some diners order their eggs

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Cooking Eggs in the Shell continued

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.After the water returns to a simmer, time the cooking according to desired doneness. 4.Remove egg(s) from the water and serve immediately. Eggs should be served in an egg cup or bouillon cup. Hard-cooked eggs should be cooled in cold water before peeling. Technique: Cooking Eggs in the Shell

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Poached Poached eggs must be cooked at a lower temperature than simmered eggs continued

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Poached When poaching, add a small amount of vinegar to the water to help coagulate the egg white A properly poached egg should be somewhat spherical in shape, not flat

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Poaching Eggs continued

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.Crack an egg into a small bowl or cup. Lower the egg to the water and turn it out of the bowl. Technique: Poaching Eggs continued

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Using a slotted spoon, gently turn or swirl the egg to form a round shape with the white enveloping the yolk. Technique: Poaching Eggs continued

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Poach the egg for about 3 minutes. When properly cooked, the egg can be easily handled. Check doneness by removing the egg from the water with a slotted spoon and gently pressing on the egg with your finger. The egg should be soft to indicate that the yolk is still liquid. Technique: Poaching Eggs continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.After the poached egg is removed with a slotted spoon, shock it in ice water or pat dry on a clean towel for immediate service. Technique: Poaching Eggs

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Scrambled Eggs Scrambled eggs are beaten before being cooked continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Scrambled Eggs A small amount of liquid is often added to make them fluffier Cook over moderate heat to avoid dry, rubbery, brown, or curdled eggs

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Scrambling Eggs 1.Break eggs into a mixing bowl and add 2 tsp. (10 mL) of water or milk for each egg. Beat the mixture well using a whisk. continued The egg mixture may be seasoned with salt and pepper if desired.

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.Heat enough butter to coat the bottom of a seasoned or nonstick pan until it begins to bubble. Pour eggs into pan. Technique: Scrambling Eggs continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Stir continuously while cooking over moderate heat. Technique: Scrambling Eggs continued

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Cook until eggs are set but still moist. Serve immediately. Technique: Scrambling Eggs

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Omelets The process for making an omelet begins the same as for scrambled eggs continued

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Omelets Finished omelets should be light, fluffy, and moist Often include other ingredients such as cheese, mushrooms, herbs, meat, and vegetables continued

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Omelets American-style omelet –Additional ingredients are added into the pan at the same time as the eggs –Ingredients are bound by the eggs as they cook –Eggs are cooked until the outer surface is lightly browned continued

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Omelets American-style omelet (continued) –Eggs are removed from the pan and folded in half to form a half circle on the serving plate continued

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Omelets French-style omelet –Only the eggs are placed in the pan at the beginning –Additional ingredients are added after the eggs begin to coagulate –Ingredients become a filling that is enveloped by the omelet continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Omelets French-style omelet (continued) –Omelet should have a smooth, unbrowned surface –Eggs are folded three times or rolled when placed on the serving plate

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Heat a small amount of clarified butter in a small nonstick sauteuse. 2.Sauté any ingredients that need to be cooked in the butter. 3.Pour in beaten eggs and cook while stirring. Technique: Preparing American-Style Omelets continued

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.When the eggs begin to coagulate, stop stirring and allow the eggs to form into a single sheet. Cook until lightly brown. 5.Fold omelet in half and slide onto the serving plate. Technique: Preparing American-Style Omelets

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Frittata When cooking a frittata, the eggs and ingredients are placed into the preheated pan at the same time continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Frittata After the eggs form a cohesive mass, the omelet is allowed to brown lightly The omelet is flipped and browned on the other side Frittatas are often thicker than other omelets because they are served open-faced

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fried Eggs May be cooked in a small sauteuse or on a griddle Clarified butter is the preferred fat to use continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fried Eggs Diners order fried eggs cooked to a certain doneness –Easy: cooked enough to fully coagulate the whites, but the yolks are left liquid and runny –Medium: have yolks that are thick and sticky but still liquid –Hard: have yolks that are fully coagulated and dry continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fried Eggs Experienced cooks can tell the doneness of eggs by gently pressing on the yolks Sunny-side up and basted eggs are not flipped during cooking Flipping eggs over without a spatula requires skill and practice

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Heat enough butter to coat the bottom of a seasoned or nonstick pan until it begins to spatter when a drop of water is added. Technique: Frying Eggs continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.Crack the desired number of eggs directly into the pan and cook over moderate heat according to the desired method. Technique: Frying Eggs continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sunny-side up–cook eggs to desired doneness. Technique: Frying Eggs continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Basted–spoon hot fat from the pan over the eggs while cooking them to the desired doneness. Technique: Frying Eggs continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Eggs over–cook the eggs long enough to fully coagulate the whites. Gently flip the eggs and continue to cook to the desired doneness. Technique: Frying Eggs continued

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Slide the eggs out of the pan onto a serving plate. Serve immediately. Technique: Frying Eggs

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize how various breakfast meats are cooked.

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Breakfast Meats Meats complement eggs in the traditional American breakfast Professional cooks frequently cook bacon, sausage, and ham in the oven

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacon Baking results in even cooking, nicely shaped strips, and the ability to cook more bacon at one time with less effort continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacon Lay out the strips of bacon in a single layer on a sheet pan and bake in a moderate oven

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Ham and Canadian Bacon Ham is best quickly panfried or grilled Canadian bacon is cooked in the same manner as ham

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sausage Breakfast sausage comes in two forms—links and patties continued

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sausage Links are made by stuffing fresh ground pork, turkey, or chicken into casings Patties consist of ground meat formed into small disks without casings Breakfast sausages are panfried, grilled, or baked until well-done

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Compare breakfast batters and their uses.

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Breakfast Batters French toast, pancakes, and waffles are popular breakfast foods All involve the use of a batter containing eggs

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. French Toast French toast probably originated as a way to utilize stale bread continued

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. French Toast The batter that is used to soak slices of bread could be described as a custard or royale Once the bread has absorbed the batter, it is fried on a griddle or a nonstick pan to create a golden brown exterior with a moist, rich inside

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pancakes Pancakes, or hot cakes, are a form of quick bread that is cooked in a pan or griddle continued

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pancakes Pancakes are leavened with baking soda or baking powder Flavorings and fruits or nuts can be added to the basic pancake batter continued

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pancakes Keys to making a good pancake –Avoid overmixing the batter –Preheat the pan or griddle to the proper temperature –Turn pancakes only once when bubbles appear on the surface and the bottom is golden brown –Serve pancakes as soon as possible

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Waffles Waffles are a quick bread like pancakes, but the batter is thicker and contains more fat continued

57. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Waffles The nonstick surface of the waffle iron should be maintained and kept seasoned Preheat the waffle iron before making waffles to ensure that they are crisp and do not stick

58. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain how to properly prepare common hot cereals.

59. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hot Cereals The ratio of liquid to cereal and the cooking time vary depending on the type of grain and how it was processed continued

60. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hot Cereals Cook the cereal until it is smooth and moist, with no lumps After a period of time in the steam table, more liquid may need to be added to hot cereals continued

61. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hot Cereals Popular hot cereals –Farina: made of processed and ground wheat –Grits: made from coarsely ground hominy corn –Rice: starchy varieties of rice that are cracked and cooked to a smooth consistency continued

62. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hot Cereals Popular hot cereals (continued) –Cornmeal mush: coarsely ground dried corn cooked as a porridge –Oatmeal: comes in two different styles—rolled oats and steel cut

63. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name the basic egg preparation methods –Simmered –Poached –Scrambled –Omelets –Fried eggs continued

64. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Why should eggs not be cooked at a full boil? –Eggs cooked at a full boil tend to become tough or rubbery and may have a green ring surrounding the yolk continued

65. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review How is doneness determined for eggs cooked in their shells? –Time continued

66. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Why is vinegar added to egg poaching liquid? –The acid helps coagulate the egg white continued

67. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the differences between American-style and French-style omelets –American-style: ingredients are incorporated in the eggs as they cook; are cooked until the outer surface of the eggs is lightly browned; folded in half –French-style: ingredients are a filling that is enveloped by the omelet; surface is smooth and unbrowned; folded three times or rolled continued

68. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the variations of fried egg doneness –Easy: cooked enough to fully coagulate the whites, but the yolks are left liquid and runny –Medium: have yolks that are thick and sticky but still liquid –Hard: have yolks that are fully coagulated and dry continued

69. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name the common types of breakfast meats –Bacon –Sausage –Ham –Canadian bacon continued

70. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What types of breakfast foods are made using batters? –Pancakes –Waffles –French toast continued

71. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review How does pancake batter differ from that of waffles? –Pancake batter has less fat and is thinner continued

72. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name the popular types of hot cereals –Farina –Grits –Rice –Cornmeal mush –Oatmeal