1. Breakfast Foods and Sandwiches ProStart II Chapter 1

2. Dairy Products 7.1 Explain and demonstrate how to keep milk products safe and sanitary. Differentiate between butter and margarine by listing the characteristics of each. List the characteristics of ice cream. Distinguish between several different types of cheeses and give examples of each.

3. Key Points Milk and milk products are essential as beverages and as key ingredients in many dishes. Cheese is an important food served by itself and in sandwiches and recipes. Milk, cheese, and butter are potentially hazardous foods because of their high protein content.

4. Milk Products Pasteurized – Heated to destroy harmful bacteria. Homogenized – Treated so that milkfat appears uniformly throughout the product. Classified – By percentage of fat and milk solids. Cream – the fatty component of milk.

5. Grading Milk Products Whole liquid, dry, evaporated, or condensed forms. Graded based on % fat and milk solids. Fluid milk: Grade A or a Manufacturing Grade Dry. Nonfat milk: Extra and Standard Grade. Dry whole milk: Premium, Extra, or Standard Grades.

6. Milk Fat in 8oz. (1 cup) Whole Milk 150 calories; 8 g. fat 2% 120 calories; 4.5 g. fat 1% 100 calories; 2.5 g. fat Skim 80 calories; 0 g. fat

7. Key Points Cream, the fatty component of milk, is available in two forms—whipping (heavy) cream and light cream. Milk and cream from separate containers should never be combined. The freshness periods are different and contamination could occur. When milk and cream are used in hot dishes, they should be at boiling temperature before adding them to other ingredients.

8. Receiving and Storing Store at 40  F or colder. All milk products should be pasteurized and delivered before expiration date. Store fresh dairy items separately from other foods so they don’t absorb flavors of more pungent foods. Things to look for: –Cheese – Clean, unbroken rind, usual flavor and texture –Butter – No bad odor, no mold or dirt

9. Creams Creams contain more fat than milk Creams with more than 30% fat are stable when whipped Used in desserts Heavy Creams add richness and a silky texture to sauces and dressings.

10. Types of Creams Light Whipping Cream 30% Fat Heavy Whipping Cream 36 – 38% Fat Very Heavy Whipping Cream 40% Fat Light Cream (coffee cream) 18 – 30% Half-and-half (1 part milk, 1 pt. cream) 15 Sour Cream 18% Fat

11. Ice Cream Must contain a certain amount of milkfat Vanilla – at least 10% milkfat Other Flavors – at least 8% milkfat Quality Ice Cream – Custard base (cream/milk and eggs) –Does not separate at room temperature

12. Butter and Margarine Butter Made by mixing cream that contains 30% to 45% milkfat at a high speed. Clarified Heated to remove milk solids and Butter water. Sweet ButterMade only with sweet cream. MargarineLooks, cooks and tastes like butter but contains no milk products. Made from various vegetable and animal fats and oils and other ingredients.

13. Smoke Point The point at which an oil or fat begins to burn The higher the smoke point the less likely to burn when heated.

14. Cheeses All Cheeses have three basic parts: 1) Water 2) Fat 3) Protein The amounts vary depending on the type of cheese.

15. Types of milk in Cheese Cow Goat Sheep

16. Cheeses Unripened –Cream cheese, Cottage cheese, Mozzarella Ripened by external molds –Brie, Bleu, Roquefort Ripened by internal bacteria –Swiss, Havarti Processed Cheese is pasteurized to prevent aging and has a mild taste. Flavor - mild to sharp to pungent (very sharp), type of milk used determines flavor and texture.

17. Categories of Cheeses Fresh – Cottage, Ricotta, Cream, Mozarella Semi-Soft – Edom, Brick, Fontina, Muenster Soft – Brie, Camembert Grating – Parmesan, Romano Goat – Chèvre, Pyramide Hard – Cheddar, Colby, Swiss Blue-veined – Roquefort, Bleu, Gorgonzola

18. Bleu Cheese

19. Brie Cheese

21. Cheddar

22. The Versatile Egg 1.2 List the characteristics of eggs and include size and grade. Prepare and serve eggs using a variety of cooking methods. Describe the ways to keep eggs and egg products safe and sanitary.

23. EGGS – The magic ingredient Thickening Coloring Adding Moisture Enriching Other Foods

24. Parts of the Egg Albumen – the white (protein & water) –Thin White –Thick White Chalazae – holds egg yolk in place Shell Air Cell Yolk – protein, fat, lecithin Exhibit 7.3

25. Market Forms of EGGS Fresh – Used most for breakfast cooking. Frozen –Whole –Whites -Yolks -Whole with extra yolks Dried –Whole –Yolks –Whites Egg Substitutes - Egg-free or made from egg whites. Exhibit 7.6

26. Federal Grades (AA, A, B) –AA & A - Good for menu items in which the egg’s appearance is important. –AA - Yolk is roundest, highest, white is thickest and closest to yolk, white will not spread much. –B - Good for menu items that will hide their appearance.

27. Egg Sizes Sizes ( Mininum Weight per Dozen) –Jumbo, 30 oz –Extra Large, 27oz –**Large, 24 oz –Medium, 21oz –Small, 18oz –Peewee, 15 oz ** Most recipes based on this size.

28. Tips for Handling Eggs Never pool eggs (hold large amounts of raw eggs) for any length of time to hold for cooking. For menu items calling for eggs that will not be cooked to 140  F, such as meringues and Caesar salads, use pasteurized eggs instead of shell eggs. When cooked eggs are held for service, they must be held at 140  F or higher to kill possible Salmonella micro-organisms, which can cause food borne illness. In a hot food line, replace egg dishes after 30 minutes.

29. Guidelines for Storing Eggs Type of EggRecommendedMaximum Comments Product TemperatureStorage Periods Eggs in shell40  F1 weekDo no wash or remove from container Leftover yolks/ 40  F to 45  F2 daysCover yolks w/ whiteswater Dried eggs 75  F1 yearCover tightly Reconstituted eggs 40  F to 45  F1 weekStore in refrigerator Exhibit 7.7

30. Cooking Methods Boiled eggs Baked eggs Poached Eggs Fried Eggs Scrambled eggs Omelets Quiche

31. Simmer or Hard Cook Eggs Place the eggs in enough water to completely cover them. Bring the water to a slow boil; then, reduce the water to a simmer. Start timing the cooking once the water has reached a simmer Cool and peel hard- cooked eggs immediately after they have finished cooking. This prevents a green ring from forming around the yolk. Exhibit 7.8

32. Cooking Times for Shell Eggs Cooking Style Time Comments Coddled30 SecondsLower cold eggs into already simmering water Soft-cooked1 to 2 Minutes Medium-cooked3 to 5 Minutes Hard-cooked10 MinutesVariation on technique calls for eggs to be removed from heat when water reaches a boil, covered, and allowed to remain for 20 to 30 minutes. Exhibit 7.9

33. How to Bake Eggs Prepare the baking dish by buttering it generously. Add any additional ingredients in an even layer to the baking dish. Bake the eggs (in a bain-marie if desired) until the whites are set and milky in appearance. Unmold the eggs, if desired, garnish, and serve hot. Exhibit 7.10

34. How to Poach Eggs Combine water, salt, and vinegar in a shallow skillet or pan and bring it to a simmer. Break the eggs into clean cup and slide the egg carefully into the poaching water. Cook until the whites are set and opaque. Remove the eggs from the water and blot them on an absorbent towel. Trim, if desired, and serve hot. Use for Eggs Benedict and Eggs Florentine. Exhibit 7.11

35. Cooking Methods for Eggs Shirred – cooked with other ingredients in butter and sometimes cream in a ramekin and baked in an oven. Fried – sunnyside up or over easy. Basted – fried and then steamed in a covered pan. Scrambled – blend just until yolks and whites are combined, cook over gentle heat and constantly stir and scrape from pan to prevent burning. Quiche –Eggs blended with milk or cream until smooth, add seasoning and garnish, pour in a crust and bake in a moderately heated oven.

36. Making Rolled Omelets Blend the eggs, liquid (milk, cream, and/or water), and seasonings. Pour the egg mixture into a heated and oiled pan. Swirl the pan over the heat, stirring and scraping the eggs simultaneously, until curds begin to form. Add filling, if desired. Cook the omelet until it is set. Roll the omelet— completely encasing the filling-out of the pan directly onto a heated plate. Shape it using a clean towel if necessary. Rub the surface with butter, if desired. Exhibit 7.12

37. Making Flat Omelets Blend the eggs, liquid (milk, cream, and/or water), and seasonings. Sauté any garnish ingredients. Pour the egg mixture into a hot, oiled pan over the garnish, swirling the pan so the egg mixture covers the entire bottom of the pan. Cook, without stirring, until the edges are set. Finish the omelet in a hot oven, adding other garnish ingredients, such as grated cheese. Brown under a broiler, if desired. Exhibit 7.12

38. Making Souffléed Omelets Whip eggs until frothy. Add any seasoning and garnish ingredients. Pour the egg mixture into a heated and oiled pan. Cook the omelet until the edges and bottom are set. Finish in a hot oven. Exhibit 7.12

39. Making Soufflés Prepare a base and add the flavoring. Whip egg whites and fold the whites into the base. Fill the molds. Place them in a hot oven. Once they are done, serve the soufflés immediately. Exhibit 7.13

40. Breakfast Foods 1.3 Prepare pancakes, crepes, waffles, and French toast. Prepare ham, hash, grits, cold cereals, oatmeal, and sausage. Prepare coffee, tea, and cocoa.

41. Breakfast Foods Breads – Muffins, Quick Breads, English Muffins and Bagels Quick Breads –Chemical Leaveners Baking Soda or Baking Powder Allows dough to rise more quickly than yeast. Muffins, Scones and Biscuits Pancakes – made with medium weight pour batter, pan-fried on an open greased griddle. Crepes – made with thin-pour batter, pan- fried on a slightly greased griddle.

42. Breakfast Foods Waffles – A medium- weight pour batter, formed in a waffle maker or iron. French Toast – Sliced bread dipped in an egg-and-milk mixture lightly fried in a greased griddle or pan..

43. Mixing Quick Breads with the Muffin Method Thoroughly combine the dry ingredients. Sift if necessary. Combine all liquid ingredients, including melted fat or oil. Add the liquids to the dry ingredients and mix together just until the flour is moistened. The batter will look lumpy, but don’t over mix it or it will get tough. Pour the batter into pans and bake immediately. Quick breads include muffins, scones, and biscuits. Exhibit 7.14

44. Making Pancakes, Crepes, Waffles, & French Toast Prepare the batter according to the particular recipe. While letting the batter rest, heat the pan, griddle, or waffle iron. Add oil or butter to the pan, and pour in the batter. Turn the item and completely cook on the other side. Exhibit 7.15

45. Breakfast Meats Bacon – 70% shrinkage, to reduce shrinkage cook at low temperature. Sausage – Must be fully cooked, to reduce shrinkage cook at low temperature. Ham – Already precooked Canadian Bacon – Pork loin – smoked and cured Hash – Chopped meats Potatoes and Onions Fish – Smoked salmon or trout

46. Fruits and Cereals (hot and cold) are traditional breakfast foods. Hot Cereals: –Oatmeal –Cream of wheat or rice –Grits –Cornmeal Cooked Cereals – Add hot water and salt to cereal –Whole Cereals –Cracked Cereals –Flaked Cereals – Oatmeal or cracked wheat –Granular Cereals – Farina or cornmeal Cold Cereals – Served with milk or cream, sugar and fruit –Oat Bran –Granola

47. Other Breakfast Items Potatoes –Hash Browns – Grated or chopped potatoes pan-fried to a crispy brown –Home Fries – Thickly sliced or large- diced potatoes lightly pan-fried. Breakfast Drinks –Coffee –Tea –Hot Chocolate –Juice –Blender Drinks

48. Facts about Coffee & Tea Tea is less expensive than coffee. A cup of tea has about half the caffeine of a cup of coffee. Tea can be served hot or iced. Coffee and tea are available in a variety of flavors, as well as decaffeinated.

49. Tips for Great Coffee Use the right proportions. Always measure carefully Use only Fresh, cold water. Use water at the right brewing temperature (195  F to 200  F, or 90.6  C to 93.3  C) Use the right brewing procedure. Use clean equipment. Use the right filters. Use proper holding procedures. Don’t hold coffee over one hour or it will loose flavor and become bitter. Hold coffee at 185  F - 190  F (85  C to 87.8  C) Exhibit 7.17

50. Hot Tea – 1, 2, 3 Method 1.Put tea leaves into a preheated, empty pot. Use 1 tsp loose tea or one single service tea bag for each 6 oz of water. 2.Pour boiling water into the pot. 3.Let the tea steep (soak) for 3 to 5 minutes. Serve immediately after steeping. Tea will become bitter if left to steep too long. Exhibit 7.18

51. Hot Cocoa/Chocolate Hot Cocoa is made from cocoa powder or shaved chocolate and sugar stirred into heated milk or water. Hot Chocolate is made from actual chocolate bars. Topped with marshmallows or whipped cream.

52. Words to Know Caffeine is a stimulant, and it is the most popular drug in the world. Honey is a traditional accompaniment to hot tea.

53. Sandwiches 1.4 Give examples of different types of sandwiches. Explain the roles of the three components of a sandwich: bread, spread, and filling. Develop a list of sanitation procedures for preparing sandwiches. List the necessary tools and equipment to make sandwiches. Demonstrate preparation of several types of sandwiches.

54. Key Points Sandwiches prepared in advance should be stored covered in a refrigerator. Two types –Hot sandwiches –Cold sandwiches Key Components (3) –Bread – an edible container, provides bulk and nutrients. –Spreads/Condiments – prevent bread from soaking up the filling, adds flavor & moisture. –Filling – Any type, use thin slices as it is more tender.

55. Hot Sandwiches Simple hot sandwich Open-faced hot sandwich Grilled or toasted sandwich Deep-fried sandwich

56. Hot Sandwich Descriptions Simple Hot Sandwich –Hot fillings – such as roast beef, hotdog, grilled vegies between two slices of bread or two halves of a roll. Open-faced Sandwich –Place one slice of buttered or unbuttered bread/roll on a plate with hot meat, cover with hot topping such as gravy, sauce or cheese. Hors d’oeuvres –Hot bite-sized sandwiches served before a meal. Grilled/Toasted Sandwich –Buttered on outside of bread and browned on a griddle or in a hot oven. (Grilled cheese, tuna melts, Rueben, etc.) Deep-fried Sandwich –Dip in beaten egg and deep fry or cook on griddle. (Monte Cristo)

57. Cold Sandwiches Simple cold sandwich Multi-decker sandwich Open-faced cold sandwich Tea sandwich Canapés (hors d’oeuvres)

58. Cold Sandwich Description Simple Sandwich –Two slices of bread/two halves of a roll –Fillings (meat, cheese, vegies, salads) –Spreads Multidecker Sandwich –Made with more than 2 slices of bread. –Multiple fillings Open-faced Sandwiches –One slice of bread –Filling/topping attractively arranged and garnished. Canapé –Tiny open-faced sandwiches (can use bread, crackers, melba toast, English muffins, etc.) Tea Sandwich –Small sandwich served on bread or toast, trimmed of crusts, cut into shapes.

59. Sandwich Station Arrange and store items to reduce body and hand motion, and time in preparing sandwiches. Basic Elements are: –Sandwich mise en place –Sliced items, pre- portions by count and weight –Fillings portioned by weight or scoop

60. Equipment Portion control equipment – Scoops for fillings, portion scale Cooking equipment for hot sandwiches – Griddles, grills, broilers, deep-fryers, microwave oven. Work table – Big enough to spread out ingredients and do work. Storage facilities – refrigeration equipment for cold ingredients and steam table for hot ingredients. Hand tools – Spreader, spatula, serrated knife, chef’s knife, cutting board, power slicer.

61. Making Sandwiches Prepare and assemble ingredients/equipment Arrange bread slices in row and put spread on each slice Place fillings on every other slice Top filled slices w/plain slices Stack and cut Wrap and refrigerate

62. Visual Appeal For attractive presentation: –Cut sandwiches - display cut edges to the outside to show ingredients. –Uncut sandwiches can be served open faced to show ingredients.

63. Ingredients Breads –Pullman loaves – sandwich loaves of sliced white bread; most commonly used. –Others: Hard rolls, pita (pocket) bread, French bread, tortillas, etc. Spreads –Butter – plain or flavored –Mayonnaise Condiments – add texture and flavor –Ketchup, mustard, etc. –Olives, Pickles, etc.

64. Tips for Keeping Bread Fresh Bread should be delivered daily. Keep bread wrapped in a moisture-proof wrapping until it is used. Store bread between 75°F-85° (23.9°C-29.4 °C) rather than in the refrigerator. Use French bread and other hard-crusted breads the day they are delivered or baked. If bread must be kept more than one day, store it in the freezer. Thaw frozen bread inside its wrapping. Day-old bread can be used for toasting without loss of quality.

65. Popular Sandwich Fillings Beef Pork Products Cheese Roast beef slices, cold/hotRoast Pork Cheddar Cream and Hamburger patties Ham Swiss Neufachâtel Small steaksBacon Provolone Goat Corned beefCanadian Bacon Processed Spreads Pastrami Mayonnaise-based salads Poultry Vegetables Egg saladTuna saladTurkey breast LettuceOnion Chicken saladTurkey saladChicken breast Tomato Sprouts Crabmeat salad Ham salad Spinach Fish and Shellfish Condiments Other Fillings Tuna Sardines Mustard Mayonnaise Peanut Butter Jelly Smoked Salmon Shrimp Ketchup Horseradish Hard-cooked eggs Anchovies Fried fish Pickles Relish Fruits, fresh/dried Olives Nuts (almond slices) Exhibit 1.24