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Subject: ProStart Il

Grade: 10, 1 1, 12

Name of Chapter: Breakfast Food and Sandwiches

Length of Chapter: 2 weeks

Overview of Chapter: This chapter covers the different types of breakfast foods and sandwiches while

teaching students the roles the ingredients play in the composition of the dish.

Priority Standards for chapter:

• Demonstrate professional food preparation methods and techniques for all menu categories to

produce a variety of food products that meet customer needs. (NSFACS: 8.5)

Supporting Standards for chapter:

• ISTE-GLOBAL COLLABORATOR.7.C - contribute constructively to project teams, assuming

various roles and responsibilities to work effectively toward a common goal.

Unwrapped Concepts

(Students need to know)

Unwrapped Skills

(Students need to be able

to do)

Bloom's

Taxonomy

Levels

Webb's

DOK

professional food preparation methods and

techniques for all menu categories to produce a

variety of food products that meet customer

needs Demonstrate Apply 3

Essential Questions:

1. What is the proper precoder for handling and storing milk products and why is it important?

2. What are the primary breakfast proteins and how should they be handled for service?

3. How do the three main elements of a sandwich contribute to the overall product?

Chapter 1: Breakfast Food and Sandwiches

Board Approved: January 26, 2017 3 | P a g e

Enduring Understanding/Big Ideas:

Milk products should be received at 41 degrees or lower unless specified to ensure quality and safety. Milk products should be stored at 41 degrees or lower and you should always use FIFO (first in, first out) as the stock rotation.

Bacon, sausage, ham, Canadian bacon, and fish make up the traditional breakfast meats. Bacon and sausage hold well for service, but ham, Canadian bacon, and fish should always be prepared as close to service as is practical.

The bread serves as an edible container for the food inside and provides bulk and nutrients. The spread prevents the bread from soaking up the filling while adding flavor and moisture. Finally, the filling is the main attraction and is generally the primary flavor of the sandwich.

Unit Vocabulary:

Academic Cross-Circular Words Content/Domain Specific

Caffeine AlbumenBasted EggBlack tea

BreadButter substitute

CanapéChalazae

Clarified butter Club sandwichCold sandwich

CrepeCurdling

Deep-fried sandwichFilling

French toastFried eggFrittatas

Green teaGrilled sandwichHard-cooked egg

Hashed brown potatoesHome fries

HomogenizationHors d'oeuvre

Hot cocoaHydrogenateMargarine

Mise en place


Multi-decker sandwichOmelet

Open-faced hot sandwichOver easy egg

PancakePanini

Pasteurization PizzaPlugra

Poached eggPoooled eggs

Processed cheesePullman loaf

QuicheRamekins

Ripened cheeseScrambled eggs

Shirred eggShocking

Smoke pointSouffléSpread

Submarine sandwich Swedish pancake

Tea sandwichTea

Trans fatUnripened cheese

Sunny-side up

Resources for Vocabulary Development:

• National Restaurant Association. (2011). Foundations of Restaurant Management & Culinary Arts Level One. Chicago: Pearson.


Engaging Experience 1Title: Hot Cocoa ComparisonSuggested Length of Time: 1 class periodStandards Addressed

Priority:

• Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. (NSFACS: 8.5)

Supporting:

• ISTE-GLOBAL COLLABORATOR.7.C - contribute constructively to project teams, assuming various roles and responsibilities to work effectively toward a common goal.

Detailed Description/Instructions: After guided reading and direct instruction, students will team up within their lab groups and prepare a hot cocoa recipe. Each kitchen team will prepare the recipe with a different type of milk. Students will taste each hot cocoa recipe and evaluate each recipe based on the following:

• Taste

• Texture

• Appearance

• Fat grams and calories

Bloom’s Levels: Apply

Webb’s DOK: 3

Rubric: Check for understanding

Topic 1: Forms of Dairy


Engaging Experience 1Title: Breakfast Food LabsSuggested Length of Time: 2 class periodsStandards Addressed

Priority:


Supporting:


Detailed Description/Instructions: After guided reading and direct instruction, students will team up within their lab groups and prepare a variety of breakfast food recipes for the following food prep focus areas:

• Pancakes

• Crepes

• Stuffed French Toast

• Oatmeal


Webb’s DOK: 3

Rubric: To be created

Topic 2: Types of Breakfast Foods and Beverages


Engaging Experience 1Title: Reuben Sandwich LabSuggested Length of Time: 2 class periodsStandards Addressed

Priority:


Supporting:


Detailed Description/Instructions: After guided reading and direct instruction, students will team up within their lab groups and prepare a Reuben Sandwich. Students will use the following for the sandwich components:

• Bread-Marbled Rye

• Spread-Thousand Island

• Filling-Corn Beef and Sauerkraut


Webb’s DOK: 3

Rubric: To be created

Topic 3: Sandwich Components


Rubric for Engaging Scenario: to be created

Engaging Scenario (An Engaging Scenario is a culminating activity that includes the following components: situation, challenge, specific roles, audience, product or performance.) Students will focus on a problem that is too common with them and their peers. Students will focus on encouraging students to eat breakfast before school. They will involve their peers by inviting classrooms in to the ProStart classroom to watch breakfast food demos that take place within a ten-minute time frame. Students will be restricted to ten minutes because the students will be more likely to make something if it is quick, easy, nutritious and full of flavor. The ten minute time frame will also allow students to see about three demonstrations within half a class period. Students will provide copies of the recipes and educate their peers on the importance of a good breakfast for their body and their education. This will also provide a platform for students to showcase their kitchen talents to their peers.

Engaging Scenario


Topic Engaging Experience

Title

Description Suggested Length of Time

Forms of Dairy Hot Cocoa Comparison

After guided reading and direct instruction, students will team up within their lab groups and

prepare a hot cocoa recipe. Each kitchen team will prepare the recipe with a different type of milk. Students will taste each hot cocoa recipe

and evaluate each recipe based on the following:

• Taste

• Texture

• Appearance

• Fat grams and calories

1 class period

Types of Breakfast Foods and Beverages

Breakfast Food Labs

After guided reading and direct instruction, students will team up within their lab groups and prepare a variety of breakfast food recipes for the

following food prep focus areas:

• Pancakes

• Creeps

• Stuffed French Toast

• Oatmeal

2 class periods

Sandwich Components

Reuben Sandwich Lab

After guided reading and direct instruction, students will team up within their lab groups and prepare a Reuben Sandwich. Students will use the

following for the sandwich components:

• Bread-Marbled Rye

• Spread-Thousand Island

• Filling-Corn Beef and Sauerkraut

2 class periods

Summary of Engaging Learning Experiences for Topics


Pasteurization is heating milk to destroy any pathogens present and to make the milk last longer without spoiling. It is a process invented by a scientist Louis Pasteur to make milk supplies safe. Before pasteurization, thousands of children died every year from foodborne illness in milk.

Homogenization is a process where milk is strained to break down the fat. This lets it sit on the shelf in

the refrigerator without separating into milk and cream layers.

Lactose intolerance is a condition where some people's bodies do not produce the enzyme necessary to

digest the sugar in milk (lactose). People who have lactose intolerance and drink milk or eat dairy

products experience gas, cramping and diarrhea. You can buy some products that are treated to break

down the lactose — so lactose intolerant people can eat them.

A casein or milk allergy is a condition where people's immune systems react to the proteins in milk.

Symptoms of a milk allergy vary from person to person, but may include congestion, sneezing, hives,

swelling and trouble breathing.

Lactose intolerance is a digestive thing involves the stomach and intestines. Milk allergy is an immune

system thing that involves the blood stream.

There are two types of buttermilk. True buttermilk is the liquid that is left over after cream is used to

make butter. The buttermilk that you buy in the grocery is cultured. It is a milk product that is made tangy

and thick by adding a culture to milk.

UHT milk is milk that is processed at very high temperatures and then placed into sterilized containers. It

is shelf-stable at room temperature, meaning it does not have to be kept in the refrigerator and lasts a very

long time.

There are very noticeable flavor differences between UHT milk and fresh milk.

Powdered milk is fat free because it has to be. Milk is dried — that is all the liquid is removed. Dry

powdered milk is shelf stable. Once it has water added back to it — it must be refrigerated. Dried milk

has a very different taste from fresh milk.

Lactose free milk is treated so that lactose intolerant people can drink it.

ProStart 1 Chapter 1 Notes Framework Discussion Points

Soy, rice and almond milk are not true milks. They are white colored beverages made from the product

that gives them their name. They are a milk substitute for people with dairy allergies or those who must

watch their cholesterol. These commercially marketed products are enriched with vitamins, minerals and

calcium to make them competitive with milk in nutrition.

Milk should be received at 41 F or lower. It should smell clean and milky. Milk that is too sweet, smells

or taste sour, bitter or moldy should be rejected.

It should be labeled "Grade A" and should be kept refrigerated at 41 or lower at all times. It should be

rotated so that the oldest milk is used first (FIFO). Milk should remain good to use after its sell by date,

but should be checked carefully. Any suspicious milk should be discarded.

Cream contains a lot more fat than milk so is much higher in calories. It is used for its richness and very

silky and fatty mouth feel.

Light cream is the lowest fat product that will whip to make whipped cream. Heavy whipping Cream and

Very Heavy whipping cream are both very rich, Half and half and coffee cream will not whip. They are

used for coffee creamer and for uses where richness is desired, but cream is not necessary.

Sour cream is cream that has been cultured to thicken it and add a tangy flavor. Sour Cream cannot be

cooked over heat or it curdles (forms lumps and separates). It cannot be rescued after separating under

heat.

Butter comes in sweet or cultured varieties. Sweet butter may be salted or unsalted — cultures butter is

also called European butter. It is also called Plugra (which is a popular brand name).

It is richer and has more fat than sweet butter.

Salt was traditionally added to butter to preserve it and make it last longer. Now sweet butter is available

salted or unsalted.

Clarified butter has been heated and the water and milk solids removed. This pure fat butter has a higher

smoke point than regular butter. It is popular in Indian food preparations. The smoke point is the

temperature at which an oil begins to smoke. If you heat an oil past the smoke point it breaks down and

changes chemically. It make also burst into flames.

(This should be avoided at all costs.)


A butter substitute is something designed to replace butter in cooking or eating. Most butter substitutes

are made to reduce the fat content. Butter is very high in fat.

Margarine was the first widespread butter substitute available. It was originally called oleo. It is made by

making vegetable oils solid by treating them with hydrogen. This process is called hydrogenation. At least

80 percent of margarine's calories must come from fat. If it doesn't have that, then it is called a spread.

Shedd is famous for its tubs of spread. It is packaged in tubs because it won't hold its shape in sticks.

All cheeses have three parts — fat, water and protein. Cheese is made from milk that is treated with

rennet or another culture to thicken it and separate the curds from the whey. Remember Little Miss

Muffet? She was eating her curds and whey. Now you know what that means.

This process of separating the curds from whey with a culture is called curdling. When cheeses are first

made they are fresh. These fresh cheeses like mozzarella, goat cheese, cottage cheese, brie and cream

cheese.

Ripened cheeses are held longer and aged. They also have their flavors and textures changed by bacteria.

Some like blue cheese have the bacteria added. Other are ripened by natural bacteria present in the

cheese. Cheddar, Swiss, Parmesan are all ripened cheeses.

Generally fresh or unripened cheeses are soft, spreadable and wet. Ripe cheeses are firm and dry. Some

are so dry they are crumbly.

Eggs are marketed as Incredible and Nature's Perfect Food. Eggs are very nutritious because the egg is

part of the beginning of life.

Most of the eggs that American's eat are chicken eggs, but eggs are also harvested from geese, ducks and

even ostriches.

Unless an American recipe says otherwise, it means a large egg when it says, "Egg.'

Fresh eggs in the shell are good for boiling and other preparations where the whole egg is desirable.

Breakfast cooking uses lots of shell eggs. You can buy pasteurized shell eggs which are good for high-

risk populations (hospitals and nursing homes) or recipes that call for raw eggs, like homemade

mayonnaise.

Frozen eggs are good for scrambled eggs, omelets and baking.


Dried eggs were actually included in the first cake mixes — so all you had to do was add water or milk.

But homemakers objected that it didn't seem like cooking. So out came the dried eggs. Dried eggs are

used for baking. They are very perishable and should be refrigerated.

Egg substitutes are made of egg whites and are fat free. They are important for people who need

cholesterol free food. They are suitable for baking, but not much else.

Shell eggs are the oddball. They can be received at 45F. The way to check is to take the temperature of

the truck on which they were shipped. You can take the temperature of the inside of a shell egg without

breaking it. Eggs should be kept refrigerated.

Cooked eggs should be cooked to 145F for safety if they are served immediately. Eggs that are held

should be cooked to 155F.

Pooled eggs are shell eggs that have been cracked and then put together in bowl or container. Pooled eggs

should be kept at safe temperatures and cooked to safe temperatures. The container should be washed

when empty — even if more eggs will be placed in it.

When handling eggs, care should be taken not to time temperature abuse them and not to cross

contaminate other foods with the raw egg product. Take out only as many eggs as you need and leave the

others in the refrigerator.

Breakfast Foods

Pancakes are cooked in a frying pan or on a griddle. Waffles are cooked in specials irons that give them

dimples and cook both sides at once. Crepes are fancy very thin pancakes from France. They are made

from a much thinner batter that swirled around a frying pan and then browned lightly on both sides.

Crepes are served folded or rolled and may be filled with savory fillings or sweet ones. Crepes Suzette is

a famous French Crepe dish.

French toast is bread that is dipped in an egg mixture and then fried like a pancake. It is served in similar

ways to toast.

Hash is a mixture of chopped meat, potatoes and onions. It is often fried until the potatoes and meat are

crisped. Corned beef is a popular meat to mix into hash. That is called Corned Beef Hash.


The difference in hashed brown potatoes and home fries is the state of the potato when it is prepared for

service. In hashed brown potatoes, they are pre-cooked and then fried crisp in strips, cubes or shreds. In

home fries the potatoes are cut and prepared from raw.

The word cereal is an ancient food word. It has been with us much, much longer than Cheerios or Rice

Krispies. Cereal used to be the word used to describe a dish made from cereal grains, like wheat, corn,

rice, barley, millet or oats. Oatmeal is a hot cereal. So is cream of wheat and polenta. Polenta is the fancy

Italian word for grits or corn meal mush. Cereal for cooking and serving hot comes in two forms whole,

cracked or flakes is one type. Oatmeal, cracked wheat and bulgar fall into this category. The other time is

granular. This is ground finer and includes farina, cream of wheat and cornmeal.

Americans prefer a medium roast coffee. Europeans prefer stronger roasts. The way people drink coffee is

very individual. Some go black (these people usually prefer a smooth mild roast.) Some do milk only;

some sugar only and some with milk and sugar.

Starbucks and other coffee bars have popularized a wide variety of coffee drinks served hot or cold.

Hold brewed coffee only one hour. After that it gets very strong and bitter.

Sandwiches

Hot sandwiches are often served with grilled or toasted bread and a not filling. Melted cheese often makes

hot sandwiches rich.

One of the most famous open-faced sandwiches is a Hot Brown, it is a Kentucky recipe. Research it on

the Internet or in cookbooks to learn more about it.

Grilled or toasted sandwiches are pan-fried or prepared in a sandwich press. The George Foreman grill is

basically a sandwich press. A Panini is an Italian grilled sandwich. Sometimes sandwich presses are now

called Panini Presses.

Pizza is bread with a topping/filling. The calzone is more sandwich shaped with the bread on the outside.

I'll leave it up to you to decide if pizza really is a sandwich.


Cold sandwiches are bread, filling and spread — not heated. Submarines are also called hoagies or subs

or heroes. Around here we call the subs (probably because of Subway.) Submarines are not a traditional

Southern food. They were brought here by Italian immigrants.

A wrap is flat bread wrapped around some kind of filling.

The tried-and-true club sandwich is the most famous multi-decker. It is bacon, turkey ham and cheese

with lettuce tomato and mayonnaise. It usually involves three slices of bread and two layers of filling. The

club or any other large sandwich should be cut before serving. Clubs are usually cut in half diagonally

and then again to form four small triangles.

Canapés are usually small elaborately prepared bite-sized foods. Canapes are often served on crackers or

special breads baked into small squares. This bread is called "cocktail" sized. Cocktail Rye is a common

type to find in stores. Canapés should be pretty, flavorful and hold well. Very wet toppings are not going

to make good canapés.

The spread of a sandwich whether, mayonnaise, mustard or butter is designed to protect the bread from

the moisture of the filling and keep the bread from getting soggy.

Butter as a sandwich condiment (a condiment is a spread used to add flavor to a sandwich or other item)

is more of a British tradition. Small sandwiches without crusts called Tea sandwiches often feature

buttered breads.

Flavor butter with herbs, spices, onions or garlic to add zip to a sandwich. These flavored butters are

called compound butters.

Portion control is important in sandwich prep because using too much of the ingredients cuts down on

profits. A sandwich station should have good mis en place. Proper equipment for preparation, storage and

refrigeration and be easy to keep clean.

Bread should not be refrigerated. Refrigerating bread speeds up staling. Bread should be stored in plastic

bags so it doesn't get soggy or dry out.

Whew! Aren't we all glad that's over?


Dairy Products and Eggs, Breakfast Foods and Sandwiches

Dairy Products

1. Almost all milk products undergo two processes before they are sold to consumers or food service

organizations. Describe these two processes. (6)

Pasteurization:

Homogenization:

2. What is lactose intolerance? (7)

3. What is a casein or milk allergy? (7)

4. How are the conditions from No. 2 and No. 3 different on a very basic level?

5. Types of Milk

Whole

Low-Fat

Skim

Buttermilk

Evaporated

Condensed

UHT (ultra-high

temperature)

Powered

Lactose-free milk

Soy milk

Rice milk

Almond A newcomer on the nondairy market. This is a milk product made from almonds. It is similar to soy and rice milk in that it is fortified with calcium, vitamins and minerals. Almond milk is O.K. for those with dairy allergies — but not for those with tree nut allergies.

Briefly describe each of the following milk or non-dairy milk products. (8)

ProStart 2 Chapter 1

6. Describe the requirements for receiving and storing milk. (10)

Receiving temp:

Storage temperature range:

Appearance and smell:

Importance of FIFO: When to throw out milk:

7. Describe these milk-based products, include fat content, cooking uses, and special considerations.

(10-11)

Cream (basic facts)

Light Whipping CreamHeavy Whipping Cream

Very HeavyWhipping Cream

Half-and-Half

Sour Cream

8. What are the two types of butter? Name them and then describe each one. (I I)

9. Discuss each of these terms in relationship to butter. (12)

Salt —

Clarified

Smoke point —

10. What is a butter substitute? (12)

11. How is margarine produced?

12. What is the fat percentage for a product to be called margarine?


13. Name the three basic parts of cheese. (14)

14. What is curdling?

15. Describe the difference between unripe and ripe cheeses.

16. Name some unripened cheeses.

17. Name some ripened cheeses.

18. What is a processed cheese? (Velveeta is a processed cheese product.)

19. Name the properties and some types of firm and very hard ripened cheeses. (16)

20. Which of the ripened cheeses is suitable for grating?

21. What is the appropriate temperature range to store cheese? (17)

Eggs (Did you know eggs are a single large cell?) (17)

22. Name the three parts of an egg and briefly describe the properties and components of each part.

Shell -

White (albumen) —

Yolk-

23. What are the grades and sizes of shell eggs? (18-19)

24. Briefly describe the types of eggs available and what they are best for.

Fresh (Shell):

Frozen:

Dried:

Egg Substitutes:

25. What is the receiving and storage temperature for fresh eggs? (22)


26. What are the final temperatures for fried eggs . . . (28)

cooked for immediate service —

cooked for hot holding —

27. Briefly describe the method, times or other important information on the following types of cooked eggs. (24-33) Boiled: (include cooking times) Soft-cooked:Medium:Hard cooked:

Shirred: (method)

Poached: (method & dishes made with poached eggs)

Scrambled: (method)

Fried: (methods)Up (Sunny Side Up) — Over Easy — Basted —

Omelets:Souffle:

28. What are pooled eggs? (34)

29. What safety rules should you follow when handling raw eggs?

Breakfast Foods and Drinks

30. Pancakes, Waffles, Crepes and French Toast are all breakfast foods made from medium-weight pour batters. (39) Briefly describe each one: Pancakes:

Waffles:

Crepes:

French Toast:

31. Name some popular breakfast meats: (Keep in mind just because we don't serve fish at breakfast that it isn't common practice outside the American South.)

32. What is hash? (42)


33. What is the difference between hashed brown potatoes and home fries? (42-43)

34. What are common items to serve with packaged cold cereal or homemade granola?

35. What are the two types of hot cereal and how is hot cereal generally prepared?

36. Coffee is often the first and last impression that a customer gets of the quality of a restaurant's offerings. Detail the requirements of a good coffee service below. (46) American preference on roasting:Brewing temperature range:Holding time:Serving appearance:

37. Tea is a staple beverage in the South. It is now common to have two types — Sweetened and Unsweetened.

Tea should be brewed at a temperature of at least 175F for _______________ minutes. (49)

Sandwiches

38. Briefly describe each of the types of HOT sandwiches listed. Make sure to include any specific types named. (54)a. Open-faced:b. Grilled or toasted:c. Deep-friedd. Pizza

39. Briefly describe each type of COLD sandwiches listed. Make sure to include any specific types named. (55)a. Submarineb. Wrapc. Multi-decker (include how to cut it before serving)d. Canape

40. What are the three parts of a sandwich and what is the purpose of each one? (56)

41. How should pre-prepared sandwiches be stored? (56)

42. What types of ingredients are used to flavor compound butters for sandwich spreads? (57)

43. What is a condiment? (58)

44. Why is a properly set up sandwich station with mis en place important? (60)

45. What role does portion control play in sandwich prep?

46. What is the proper way to store bread for sandwiches? Consider packaging and temperature. (64)


Monte Cristo Calzone

Club Sandwich Egg Salad

Reuben Po’Boy

BLT Sloppy Joe

Pattty Melt Philadelphia Cheese Steak

Grilled CheeseOpen Faced Turkey

Cuban Sandwich Sandwich

French Dip

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