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PowerPoint ® Presentation Chapter 11 Eggs and Breakfast Eggs Egg Preparation Pancakes and Waffles French Toast Crêpes and Blintzes Breakfast Meats Breakfast.

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Presentation on theme: "PowerPoint ® Presentation Chapter 11 Eggs and Breakfast Eggs Egg Preparation Pancakes and Waffles French Toast Crêpes and Blintzes Breakfast Meats Breakfast."— Presentation transcript:

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2 PowerPoint ® Presentation Chapter 11 Eggs and Breakfast Eggs Egg Preparation Pancakes and Waffles French Toast Crêpes and Blintzes Breakfast Meats Breakfast Sides Breakfast Cereals Breakfast Beverages Plating Breakfast

3 Chapter 11 Eggs and Breakfast Eggs may be served at any meal, such as with a croque madame.

4 Chapter 11 Eggs and Breakfast An egg is composed of four main parts: the shell, shell membrane, yolk, and albumen (white).

5 Chapter 11 Eggs and Breakfast Eggs are a nutrient-dense food, which means they have a high proportion of nutrients to calories.

6 Chapter 11 Eggs and Breakfast Eggs and egg substitutes are also sold frozen for a longer shelf life.

7 Chapter 11 Eggs and Breakfast U.S. Food and Drug Administration (FDA) labeling regulations require that the presence of eggs be marked on food labels in bold print.

8 Chapter 11 Eggs and Breakfast Eggs are classified according to size based on the minimum weight per dozen eggs.

9 Chapter 11 Eggs and Breakfast Grade AA eggs have a firm yolk and white that both stand tall, whereas the yolk and white of lower grade eggs lie flatter and spread out farther.

10 Chapter 11 Eggs and Breakfast Eggs are tested for Salmonella enteritidis, the bacteria found inside eggs that are contaminated from infected laying hens.

11 Chapter 11 Eggs and Breakfast Leftover eggs should be tightly covered with plastic wrap before being refrigerated and should be used within two to four days.

12 Chapter 11 Eggs and Breakfast Fried eggs are technically sautéed and pan-fried.

13 Chapter 11 Eggs and Breakfast A nonstick sauté pan is often used to help prevent fried eggs from sticking and potentially breaking the yolks.

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15 Scrambled eggs are whisked using a tilted wheel-like motion to combine the yolks and whites.

16 Chapter 11 Eggs and Breakfast

17 Omelets may be filled with a variety of cheeses, vegetables, and meats.

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22 A handheld breakfast can be created by adding a fried egg, scrambled eggs, or a mini omelet to a hot biscuit, bagel, English muffin, tortilla, or croissant.

23 Chapter 11 Eggs and Breakfast

24 A quiche is a baked egg dish composed of a savory custard baked in a piecrust.

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28 Popular variations of eggs Benedict are offered by many foodservice operations.

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30 Hard-cooked eggs in the shell have a bright, solid white and a pale, crumbly yolk.

31 Chapter 11 Eggs and Breakfast When the surface of a pancake is nearly covered in bubbles, it is ready to be flipped over. When the second side turns golden brown, the pancakes are ready to be plated and served.

32 Chapter 11 Eggs and Breakfast A waffle iron simultaneously cooks both sides of a waffle.

33 Chapter 11 Eggs and Breakfast French toast is batter- dipped bread that is cooked until each side is golden brown.

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36 Blintzes are often filled with a sweetened cheese mixture.

37 Chapter 11 Eggs and Breakfast Turkey sausages offer a lower fat alternative to pork sausages.

38 Chapter 11 Eggs and Breakfast Sausage links are cooked by separating the links, placing them on a sheet pan, and baking at 350°F until done.

39 Chapter 11 Eggs and Breakfast Layer-packed bacon is packaged with each slice separated and laid out on sheets of parchment paper.

40 Chapter 11 Eggs and Breakfast Ham and Canadian bacon are popular breakfast meats.

41 Chapter 11 Eggs and Breakfast A steak and eggs or chops and eggs dish typically includes eggs cooked to order and a side of breakfast potatoes.

42 Chapter 11 Eggs and Breakfast Hash is composed of shredded and chopped meat and cooked with diced potatoes, onions, and seasonings.

43 Chapter 11 Eggs and Breakfast Two popular breakfast potato preparations are hash browns and home fries.

44 Chapter 11 Eggs and Breakfast Biscuits and bagels are two common breakfast breads.

45 Chapter 11 Eggs and Breakfast Danishes are a common breakfast pastry.

46 Chapter 11 Eggs and Breakfast Fruit that is in season is most often served as an accompaniment.

47 Chapter 11 Eggs and Breakfast Granolas are often served with yogurts, milks, fresh fruit, or porridge.

48 Chapter 11 Eggs and Breakfast Oatmeal and grits are popular hot breakfast cereals.

49 Chapter 11 Eggs and Breakfast A coffee cherry contains two small green seeds called coffee beans. The pulp, parchment, and silverskin are removed during processing. The beans are then roasted.

50 Chapter 11 Eggs and Breakfast Coffee beans are roasted to varying levels of darkness to produce different levels of flavor and aromas.

51 Chapter 11 Eggs and Breakfast Espresso is used as the base for many specialty coffee drinks such as cappuccinos, lattes, and mochas.

52 Chapter 11 Eggs and Breakfast Tea is the primary breakfast drink for a majority of the worlds population.

53 Chapter 11 Eggs and Breakfast Black tea is graded according to the shape and size of the tea leaves.

54 Chapter 11 Eggs and Breakfast Grapefruit juice is just one of the many fruit juices commonly offered on breakfast menus.

55 Chapter 11 Eggs and Breakfast Milks are classified according to the percentage of milk fat that remains after processing.

56 Chapter 11 Eggs and Breakfast Smoothies are blended drinks made of fruit, yogurt, and/or milklike beverages.

57 Chapter 11 Eggs and Breakfast Common breakfast garnishes include strawberries and orange slices.

58 Chapter 11 Eggs and Breakfast Hot skillet breakfasts often incorporate eggs, potatoes, and cheeses.

59 Chapter 11 Eggs and Breakfast A successful breakfast buffet offers a variety of foods that are well prepared and arranged to showcase a wide variety of colors.


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