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Breakfast Foods and Sandwiches Chapter 1. Milk terms to know… Pasteurized Heated to destroy harmful bacteria Homogenized Treated so that milk fat appears.

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Presentation on theme: "Breakfast Foods and Sandwiches Chapter 1. Milk terms to know… Pasteurized Heated to destroy harmful bacteria Homogenized Treated so that milk fat appears."— Presentation transcript:

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 Whole (4% Fat) Low Fat (1-2% Fat) Skim (0% Fat) Buttermilk Evaporated Condensed UHT Powdered Lactose-Free Soy Rice Almond

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

5 Types of Cream Type of CreamAmount of FatNotes Light Whipping CreamAbout 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 Half %One part milk, one part cream Sour CreamAt least 18%Tangy flavor, thick texture

6 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 – less likely to burn 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.

7 Categories of Cheese Unripened Cheese: Soft and White, Examples: cottage, ricotta, cream, mozzarella, feta Semi-ripened Cheese: Rinds are powdery white or golden orange, creamy in texture Examples: Brie, Camembert Semisoft: Mild with buttery flavor, smooth, sliceable Examples: Gouda, Munster Blue-veined: Mold is injected or sprayed into cheese, strong flavor Examples: Blue, Gorgonzola, Roquefort Firm: Aged, firm texture, mild to sharp flavor Examples: Cheddar, Gruyere Very Hard: Ripened with bacteria & enzymes, slow process, at least 2 years. Hard and dry texture Examples: Asiago, Parmigiano, Pecorino Romano

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

9 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

10 Hot Breakfast Beverages Coffee – US Medium Roast Don’t hold over 1 hour Tea Black: fermented leaves Green: not fermented Oolong: partially fermented Herbal: tisane – no actual tea Hot Cocoa

11 Sandwich Ingredients Bread: basic ingredient, edible container Spread: prevent bread from soaking up the filling, add flavor and add moisture. Filling: Beef, Pork, Cheese, Salad, Poultry, Vegetables, Fish, Onions, Peanut butter, Pickles, etc…


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