1. Breakfast Presentation Pertemuan 15-16 Matakuliah: V0266 - Pengolahan Makanan I Tahun: 2009-2010

2. Bina Nusantara University 2 Breakfast Preparations

3. Bina Nusantara University 3 Chapter Objectives 1. Prepare the following egg items: hard-, medium-, and soft-cooked eggs; poached eggs; fried eggs; shirred eggs; scrambled eggs; omelets, entrée soufflés; and savory custards. 2.List the key differences between waffle batter and pancake batter, and prepare each. 3.Prepare French toast, and identify the common variations possible by changing the basic ingredients. 4.Prepare each of the two general types of cooked breakfast cereals. 5.Identify the three most common breakfast meats and prepare them.

4. Bina Nusantara University 4 Cooking Eggs Avoid high temperatures and long cooking time Consider: –Coagulation –Sulfur –Foam

5. Bina Nusantara University 5 Methods of Cooking Eggs Simmering in shell Poaching Frying Shirring Scrambling Omelets Soufflés Custards

6. Bina Nusantara University 6 Breakfast Breads Pancakes and waffles –Made from pourable batters on griddle or waffle iron French toast: Basic French toast is made from sliced bread dipped in a batter or eggs, milk, sugar, and flavorings. It is cooked on a griddle

7. Bina Nusantara University 7 Cereals Hot, Cooked Cereals –Two types: Whole, cracked or flaked cereals, such as oatmeal Granular cereals, such as farina Cold Cereals

8. Bina Nusantara University 8 Breakfast Meats Bacon Ham Sausage

9. Bina Nusantara University 9 Copyright ©2007 John Wiley & Sons, Inc.