chapter 20
DESCRIPTION
On Cooking Eggs and BreakfastTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“
I had an excellent repast–the best repast possible–which consisted of boiled eggs and bread and butter. It was the quality of these
simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I
consumed….It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it.
– Henry James, American novelist (1843-1916)
EGGS AND BREAKFAST
C H A P T E R TWENTY
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand the composition of eggs– Purchase and store eggs properly– Apply various cooking methods to eggs– Prepare pancakes and griddle cakes– Understand various beverages served at breakfast– Offer customers a variety of breakfast foods
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Egg Composition
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Grading and Storage
Grading Eggs are graded by the
USDA or a state agency Graded AA, A or B Based on interior and
exterior qualities, not size
Storing Store at a temperature of
40°F How long an egg is stored
affects its appearance but not its nutritional value
Fresh unshelled eggs can be stored for 4–5 weeks past the packing date
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Egg Grades
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
SAFETY ALERT - Sanitation
Eggs are potentially hazardous food Inadequate cooking or improper storing may lead
to food-borne illness Eggs can be pasteurized at 140°F for 3½ minutes Never leave egg dishes at room temperature
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Egg Products and Substitutes
Food service operations can purchase eggs in many different forms
– Whole eggs– Whites only– Yolks only
Fresh or frozen Egg substitutes were created for those who are concerned
about cholesterol– Soy- or milk-based– Real egg white, with the yolk removed
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Nutrition
Eggs contain vitamins A, D, E, K and the B-complex vitamins
Eggs are rich in minerals and contain less cholesterol now than previously.
Egg whites do not contain cholesterol and are often added to dishes to reduce total fat content
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Dry-Heat Cooking Methods
Baking – Shirred – Quiche
Sautéing– Scrambled– Omelet
French-style omeletFrittata
Pan-frying– Sunny side up, over easy, over medium, over hard– Basted
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Moist-Heat Cooking Methods
Soft-cooked or soft-boiled– Simmered 3–5 minutes in shell
Hard-cooked or soft-boiled– Simmered 12–15 minutes in shell
Poached– Simmered 3–5 minutes without shell
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Hard-Cooked Eggs
Properly hard-boiled eggs (left) are uniformly cooked through and gold colored. A green discoloration covers the yolk when in-shell eggs are overcooked (right).
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Breakfast and Brunch Service
Continental style– No hot items offered
Full service– Seated service in a la carte, du jour or table
d’hôte style Buffet
– Wide variety of items can be offered
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Breakfast Meats
Bacon Canadian-style bacon Ham steaks Breakfast sausage
– Bulk – Links– Patties
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Griddlecakes
Pancakes and waffles– Batter that is usually leavened and cooked
quickly on a griddle or in a waffle iron with very little fat
Crêpes – Thin, delicate unleavened pancakes– Served at breakfast and at dessert
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Grains and Cereals
Processed breakfast cereals are made from rice, corn, oats and wheat
Served hot or cold Ready-to-eat or prepared in the kitchen
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Roasting Coffee
City roast– American roast is the most commonly used in this
country Brazilian roast
– Somewhat darker than city roast Viennese roast
– Medium–dark roast French roast
– Also called New Orleans roast or dark roast Espresso roast
– Also called Italian roast, it is the darkest of all
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Brewing Coffee
Decoction– Boiling, used in Turkish coffee
Infusion– Flavor is extracted at temperatures below boiling
Drip– Most commonly done in a machine– Most common in the United States
Espresso – Hot water is forced through finely ground coffee under
pressure
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Teas
Black tea– Amber brown and strongly flavored– Leaves have been fermented
Green tea– Yellowish-green color with a bitter flavor– Leaves have not been fermented
Oolong – Has characteristics of both black and green teas– Partially fermented
Flavored teas– Oils, dried fruit, spices, flowers or herbs in blended or
unblended tea