1. Breakfast Foods and Sandwiches Chapter 7

2. Dairy Products What three items comprise this category? Milk Cheese Butter

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

4. Milk terms to know… Pasteurized Heated to destroy harmful bacteria Homogenized Treated so that milk fat appears uniformly throughout the product Cream The fatty component of milk-heavy or light

5. All about butter & margarine Butter is made by mixing cream at a high speed Salted or unsalted Clarified = heated to remove milk solids and water Margarine is a manufactured food product that contains no milk products. Made with various vegetable and animal fats, flavoring, colors, preservatives, etc… Generally has transfats or trans fatty acids.

6. Cheese Unripened or fresh cheese Cream cheese, cottage cheese & mozzarella Ripened (aged) Brie, bleu, Swiss, Havarti Processed cheese – pasteurized to prevent aging. American, Velveeta, Cheese Wiz

7. Categories of Cheese Fresh Cheese: Cottage, ricotta, cream, mozzarella, feta Semi-soft Cheese: Edam, fontina, muenster Soft Cheese: Brie, camembert, boursin Grating Cheese: Parmesan, Romano Goat Cheese: Chevre Hard Cheese: Cheddar, Colby, jack, Swiss, gouda, provolone, Jarlsberg, Gruyere Blue-veined Cheese: Gorgonzola, Saga, bleu, Stilton

8. The Versatile Egg Magic Ingredient!! Outer shell, white (albumen) and yolk White: Protein and water Yolk: Protein, fat and thickener Grade AA, A, B AA – yolk is high and white doesn’t spread when shell is broken. Jumbo, XL, L, M, S, Peewee Most recipes based on Large eggs

9. Hard Boiled: boiled in shell until yolk is firm Soft Boiled: boiled in shell until white is firm, yolk soft Baked Eggs: with other ingredients Shirred Eggs: cooked in butter in a ramekin Poached: out of shell, simmered in water Scrambled: gentle heat, constantly stirred Fried: sunnyside up, over easy Basted: fried and steamed Omelets: fillings, rolled, flat, souffleed Quiche: egg custard baked in a crust Souffles: base, egg whites, flavorings, correct timing Eggs: 100 pleats on a toque – 100 ways to prepare an egg

10. Breakfast Food Quick Bread: chemical leavener Examples: muffins, scones & biscuits Other breakfast breads: pancakes, crepes, waffles and French toast Breakfast Meat: bacon, sausage, ham, Canadian bacon and hash Breakfast Potatoes: Hash browns, home fries Cereals: Hot or cold Drinks: coffee, tea, hot chocolate, juice and milk

11. Hot Sandwiches Open-face sandwiches Hors d’oeuvres Hamburger & Hot Dog Grilled Deep-fried

12. Cold Sandwiches Multi-decker (Club) Canapé (a hors d’oeuvre) Submarine

13. Sandwich Ingredients Bread: basic ingredient, edible container Spread: prevent bread from soaking up the filling, add flavor and add moisture. Condiments: add flavor and texture (ketchup, mustard, olives, pickles) Filling: Beef, Pork, Cheese, Salad, Poultry, Vegetables, Fish…other