1. Breakfast Foods and Sandwiches Chapter 1

2. Milk terms to know… Pasteurized Heated to destroy harmful bacteria Homogenized Treated so that milk fat appears uniformly throughout the product

3. Types of Milk MilkFat ContentInformation WholeAt least 3/25% Low FatAvailable in 1% and 2% SkimLess than 0.5% (usually 0.1%) ButtermilkDepends on the type of fresh milk being used Make from fresh milk with bacteria added to create a sour taste. No actual butter Rich, thick texture, tangy acid taste. Good for baking and preparing items like salad dressings EvaporatedAt least 6.5%Made from milk by removing 60% of water. Slight cooked flavor from canning process Used in baking, richness without moisture

4. Types of Milk Type of MilkFat ContentInformation CondensedAt least 8.5%Tastes richer and sweeter than evaporated milk, 60% of water removed from whole milk and sweetened with sugar, used in specialty baking when richness and sweetness are desired. Cannot replace evaporated or other milk products unless recipe’s sugar and fat content are adjusted UHT (ultra high temperature) Dpends on the type of fresh milk used Processed with high heat, cooled, packaged in sterile environment to avoid contamination, no refrigeration necessary, shelf life of 9 months

5. Types of Milk Type of MilkFat contentInformation PowderedDepends on the type of fresh milk used Usually made from whole or skim. Made by removing all water. Improve flavor of reconstituted milk by serving very cold. Used in baking. Lactose-free milkDepends on the type of fresh milk used Made by adding enzymes to milk to break down lactose Soy milk (nondairy)Four grams of fat per eight-ounce serving (fortified) Fortified with vitamins and offered in low-fat forms. Slightly nutty flavor, rich texture. Available in different flavors. Good source of protein, no cholesterol.

6. Types of Milk Type of MilkFat contentinformation Rice Milk (nondairy)Three grams or less per eight-ounce serving Often fortified with vitamins. Usually made with water, brown rice syrup, starch, and other thickeners. Sweet flavor, thin texture. Available in different flavors. Less protein than milk or soy milk.

7. FAT Fat brings flavor, body, and mouthfeel to a dish. If a chef reduces the fat in the milk, the ingredient will perform differently in the recipe.

8. Dairy Storage Received and Refrigerated at 41 or lower Tightly sealed container Dairy products tend to absorb other flavors quickly and easily

9. Other notes: FIFO = First in, First out; method of storage Creams with more than 30% fat are stable when whipped.

10. Types of Cream Type of CreamAmount of Fat Notes Light Whipping Cream About 30% Heavy Whipping Cream 36-38% Very Heavy Whipping Cream 40%Greater yield of cream – longer shelf life with products Light Cream18-30%Sometimes called coffee cream Half-and Half10.5-18%One part milk, one part cream Sour CreamAt least 18%Tangy flavor, thick texture Cream contains far more fat than milk. Chefs use it based mainly on its fat content, which provides richness

11. Butter Best grades of butter: Grade AA or A Sweet butter: butter made only from pasteurized fresh cream. Typically pale yellow and may be salted or unsalted. Cultured butter: made from fermented cream. Higher butterfat content, lower salt content than regular butter.

12. All About Butter & Margarine Clarified butter = heated to remove milk solids and water – less likely to burn Margarine is a manufactured food product that contains no milk products. Major ingredient: various vegetable and animal fats, also has flavoring, colors, preservatives, etc… Generally has transfats or trans fatty acids.

13. Clarifying Butter 1.For 1 C clarified butter, put 1 ¼ C butter in a saucepan over very low heat. 2.The butter will slowly melt into three layers: water and milk solids at the bottom, liquid butterfat in the middle, and foam on top. DO NOT STIR! 3.Skim foam off the top. 4.Remove the saucepan from the heat to let the butter cool a bit. This will allow any remaining milk solids to sink to the bottom. 5.Slowly and carefully pour the butterfat into a separate container, being very careful to not let the water/milk solids slip out of the bottom and into the butterfat container! (Alternatively, you could ladle the butterfat from the saucepan and into a separate container.)

15. Clarifying butter video

16. Cheese! 3 basic parts of cheese: Water, Fat, Protein Cheesemaking process: Separate milk solids from liquid  curdling Proteins, or curds, that are formed are processed to make a particular type of cheese. Some are ripened.

17. Cheesemaking video

18. Categories of Cheese Type of RipeningCharacteristicsExamples Unripened, freshSoft and white Eat soon after purchase Cottage cheese Cream cheese ricotta Soft-ripenedRipened from outside in, rinds are white/orange, semisoft to creamy texture, mold and bacteria give flavor, body, texture Brie Camembert Semisoft, ripenedMild, some butter flavor, smooth/sliceable texture, ripen outward from interior Gouda Munster Blue-veined, mold-ripenedMold injected or sprayed into cheese to spread as it ages Cream texture, somewhat strong flavor Maytag Blue Gorgonzola Roquefort FirmAged, firm texture, mild to sharp flavor Cheddar, Gruyere Very HardRipened with bacteria & enzymes, slow process, at least 2 years. Hard and dry texture Asiago, Parmigiano-Reggiano, Pecorino Romano

19. Cheese Storage 1.Wrap cheese in waxed or parchment paper so it can breathe without drying out. New wrapping should be used each time it is rewrapped. 2.Optimal temperature: 35-45 degrees Fahrenheit. Store at the bottom of the fridge.

20. The Versatile Egg Outer shell, white (albumen), yolk, White: Protein and water Yolk: Protein, fat and thickener Chalazae – membranes that hold the yolk in place Grades AA, A, B Jumbo, XL, L, M, S, Peewee Most recipes based on Large eggs

21. Eggs! FormUsage Fresh (shell) eggBreakfast cooking, or when a whole shell egg is required. Use pasteurized if serving high-risk populations (hospitals, senior-care centers) Frozen eggsGood for scrambled eggs, omelets, french toast and baking. Pasteurized. 30 lb cans or milk-carton style containers. Takes 2+ days to thaw in the fridge Dried EggsUse mostly for baking. Not good for breakfast cooking. Do not store well—keep refrigerated or frozen, tightly sealed Egg SubstitutesMay be egg-free or made from egg whites. Good for those with cholesterol-free diet requirements. Organic eggs come from chickens with no antibiotics, pesticides or hormones. Cage free/Free range refers to how the chickens were treated. (Terms not regulated legally)

22. Receiving and Storing Eggs Eggs should be received and stored at 45 degrees Fahrenheit or lower.

23. Separating Egg Whites and Yolks 1. Crack the egg against a hard, flat surface. 2. Use two thumbs to open the egg carefully, allowing the unbroken yolk to settle into one side of the shell as the white pours off into the bowl. 3. Gently move the egg to the other open shell half, allowing the rest of the white to flow out. 4. There should be no speck of yolk in the white. 5. Put the yolk in a separate dish.

24. Hard Cooked: boiled in shell until yolk is firm Baked: with other ingredients Shirred: cooked in butter in a ramekin Poached: out of shell, simmered in water Scrambled: gentle heat, constantly stirred Fried: sunny side up, over easy Rolled Omelet: filled like a burrito Flat Omelet: finish in oven, Frittata Souffleed Omelet: Whip whites, finish in oven Quiche: egg custard baked in a crust Soufflés: base, egg whites, flavorings, correct timing Ways to Prepare an Egg

25. Shirred Eggs, Souffle Eggs

26. Pooled Eggs Eggs that are cracked open and combined in a container. Cook immediately after mixing, or store at 41 degrees Fahrenheit or lower.

27. Pancakes, Waffles, French Toast Make pancakes with a medium-weight pour batter, and cook them on an open, lightly oiled griddle. Crêpes are a very thin pancake-type item with a high egg content. Crêpes are traditionally cooked in a lightly oiled, very hot sauté pan. Make Swedish pancakes with a slightly sweetened batter that is a bit heavier than a crêpe batter. For waffles, use a medium-weight pour batter. Cook waffles in a waffle maker, or iron. Ham and Canadian bacon are breakfast meats that have been smoked and/or cured. Heat it and brown it slightly on a griddle or under the broiler. Cook as close to service as practical. Fish, such as smoked salmon or trout, are generally served cold. Keep refrigerated until as close to service as is practical. Hash is a mixture of chopped meat, potatoes, and onions. The goal is to achieve a flavorful balance. Can use leftover meat, can form into patties and fry. Potatoes are most often prepared as hash browns or home fries. Steam, peel, chill, and shred potatoes for hash browns. Cook shredded potato on lightly oiled griddle on medium heat. For home fries, peel and slice/dice/shred raw potatoes. Cook on a well-oiled griddle or pan-fry until golden brown and cooked through.

28. Cooking Bacon or Sausage 1.Cook in a fry pan or on a griddle on medium heat. 2.Alternatively, place on sheet pans and bake at 375 degrees until crisp and brown as desired. 3.Monitor it and turn it as needed to ensure even cooking and browning.

29. Breakfast Starches There are two types of hot cereal: whole/cracked/flaked (oatmeal, cracked wheat) and granular (farina, cornmeal). When preparing hot cereal, be sure to measure the correct amount of water, salt, and cereal.

30. Hot Breakfast Beverages Coffee – US Medium Roast Brewing temp for water: 195-200 degrees Don’t hold over 1 hour Tea Black: fermented leaves Green: not fermented Oolong: partially fermented Herbal: tisane – no actual tea Hot Cocoa

31. Sandwiches When making sandwiches, consider the combinations of flavors and textures created by different breads, condiments, and meat and vegetable additions. A simple hot sandwich consists of hot fillings between two slices of bread or two halves of a roll. Sandwiches may be served open-faced on one slice of bread, rolled up in a piece of bread, or even on a flat crust. Hors d’oeuvres are hot or cold bite-sized finger foods served before a meal. Grilled cheese, grilled ham and cheese, and tuna melt are popular varieties of grilled sandwiches. Make panini sandwiches by grilling sandwiches on a panini press. Make deep-fried sandwiches by dipping the sandwich in beaten egg and then deep-frying it. Pizza is an open-faced Italian pie with a crisp yeast dough bottom. Bake with flavored or seasoned tomato sauce and toppings.

32. Sandwiches A simple cold sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling: A submarine sandwich is a cold sandwich usually served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, onion, and various other toppings. A wrap sandwich is made on any type of flat bread and spread with a hot or cold sandwich filling. It is then rolled up. A multi-decker sandwich has more than two slices of bread with several ingredients in the filling. A club sandwich is three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. Serve club sandwiches cut into four triangles. Canapes are an open-faced sandwich traditionally served as an hors d’oeuvre. Tea sandwiches are small cold sandwiches usually served on bread or toast, trimmed of crusts, and cut into shapes.

33. Panini press video

34. Spreads—3 purposes 1.To prevent the bread from soaking up the filling. 2.To add flavor. 3.To add moisture. (Butter and mayonnaise are the most common spreads, though mayo can add more moisture.)

35. Sandwich Station Sandwich ingredients must be prepared ahead of time. Mise en place means that everything needed to prepare a particular item or for a particular service period is ready and at hand. Arrange and store the ingredients to reduce hand movement. To ensure accuracy, Portion sliced items by count and by weight. Portion fillings by weight as well. An efficient sandwich station makes it easier to prepare sandwiches in large quantities. Most stations include a work table, storage facilities, storage materials, hand tools, portion control equipment, and cooking equipment for hot sandwiches

36. Pizza Equipment To move pizza in and out of the oven, use a metal or wooden pizza peel.

37. Pizza peel video

38. Test Review Questions 1.The purpose of pasteurizing milk is to: A.Kill pathogens B.Break down milkfat C.Add vitamins and minerals D.Prevent spoilage by sunlight 2. Two nondairy milk options are: A.Rice and soy milk B.Skim and rice milk C.Soy and lactose-free milk D.Lactose-free and evaporated milk

39. 3. All milk products should be received and stored at what temperature? A.41 degrees or lower B.43 degrees or lower C.47 degrees or lower D.51 degrees or lower 4. What is the difference between ripened and unripened cheese? A.Ripened cheese is typically sweeter than unripened B.Ripened is better for cooking C.Ripened is aged with bacteria while unripened is fresh D.Ripened is processed and pasteurized while unripened is not

40. 5. Most recipes are based on what size of egg? A.Small B.Medium C.Large D.Extra large 6. Pooled eggs should be stored at A.41 degrees or lower B.43 degrees or lower C.47 degrees or lower D.50 degrees or lower

41. 7. Baking is typically used in the cooking of which two types of eggs? A.Shirred eggs and souffles B.Souffles and coddled eggs C.Poached and shirred eggs D.Scrambled eggs and omelets 8. The two traditional breakfast meats that hold the best for service are A.Ham and bacon B.Fish and sausage C.Sausage and bacon D.Bacon and Canadian bacon

42. 9. What is the optimal water temperature for brewing coffee? A.175-180 degrees B.185-190 degrees C.195-200 degrees D.210 to 215 degrees 10. The two basic components of an efficient sandwich station are A.Bread and meat B.Condiments and containers C.Ingredients and equipment D.Refrigerator and a microwave