1. Breakfast Foods

2. 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)
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)

3. 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

4. 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:

5. 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) cookery/poach-eggs/
Scrambled (whisk before putting in pan, medium heat, shift in pan until it coagulates) school/egg-cookery/stovetop-scramble-eggs/

6. Omelets: (precook meats & vegetables)
French (pan shaken & eggs stirred simultaneously)
American (after coagulation starts, lift edges to allow uncooked portion to run underneath) 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)

7. 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) school/egg-cookery/hard-boil-eggs/

8. 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)