Breakfast Foods

Basic Breakfast Components: Meats (ham, bacon, Canadian bacon, sausage) Eggs (white=high in protein, low in fat, yolk=high in fat, protein, vitamins, iron, all cholesterol found here) USDA grades eggs for quality (AA, A, B) http://dish.allrecipes.com/whats-the-deal-with-grades-of-eggs/ Sizes (jumbo, extra large, large, medium, small, peewee); recipes are based on a large egg (2 oz.) Egg forms (fresh, frozen, dried) Bakery items (hot cereals, cold cereals, breads, pastries, quick breads)

Meat Preparation: Ham=typically precooked & needs to be warmed for service Bacon=70% fat, baked at a low heat & finished on griddle to limit shrinkage Sausage=links & patties need to be cooked to 165 in an oven or on griddle/stove top

Cooking Basics of Eggs: Protein coagulates when cooked and becomes solid Curdling happens when egg solids separate due to overcooking Cook on medium heat Fried eggs must be cooked to order and served immediately Eggs need to be served hot For valuable information on eggs: https://www.incredibleegg.org

Types of Egg Cooking: Sunny-side up (yolk whole, NOT flipped, cook until white is firm, about 4 minutes) Over-easy (medium heat, 3 minutes then turned for 2 minutes) Over-medium (yolk partially cooked) Over-hard (yolk completely firm) Basted (egg cooked in butter or water over low heat, liquid is spooned over eggs for cooking Poached (add egg to simmering water) https://www.incredibleegg.org/cooking-school/egg- cookery/poach-eggs/ Scrambled (whisk before putting in pan, medium heat, shift in pan until it coagulates) https://www.incredibleegg.org/cooking- school/egg-cookery/stovetop-scramble-eggs/

Omelets: (precook meats & vegetables) French (pan shaken & eggs stirred simultaneously) American (after coagulation starts, lift edges to allow uncooked portion to run underneath) https://www.incredibleegg.org/cooking- school/egg-cookery/make-an-omelet Souffle’ (whites whipped separately then added to egg yolks and a base Frittata (flat, open faced omelet that is not folded)

Additional Egg Cookery: Quiche (baked custard pie; crust is filled with meats, vegetables, cheese, cream & eggs) Shirred eggs (eggs baked in a dish with cream, cheese, seasonings & other ingredients) Simmered eggs (soft, medium & hard cooked eggs in shells) https://www.incredibleegg.org/cooking- school/egg-cookery/hard-boil-eggs/

Bakery Items: French toast (eggs with milk, sugar & spices; dip bread in then brown on griddle) Pancake & waffles (batter can be made and refrigerated, blending method, do not overmix) Hot cereals (follow box directions, cooked on stove top) Yeast breads & pastries Doughnuts (deep fried, cake or raised variety) Quick Breads (made with baking powder & soda; biscuits, muffins, scones, etc)