Ẩm thực - Chapter 24: Breakfast preparations

Chapter 24Breakfast Preparations1Chapter Objectives1. Describe the composition of eggs and the major differences among grades.2. Store eggs properly.3. Prepare the following egg items: hard-, medium-, and soft-cooked eggs; poached eggs; fried eggs; shirred eggs; scrambled eggs; omelets, entrée soufflés; and savory custards.4. List the key differences between waffle batter and pancake batter, and prepare each.5. Prepare French toast, and identify the common variations possible by changing the basic ingredients.6. Prepare each of the two general types of cooked breakfast cereals.7. Identify the three most common breakfast meats and prepare them.2EggsCompositionYolkWhiteShellGrades and QualityUSDA grades eggs for quality (Grades AA, A, and B)Eggs lose density with age3Egg Sizes and FormsSizeEggs are graded by size (minimum weight per dozen)Market FormsFresh or shell eggsFrozen eggsDried Eggs4Cooking EggsAvoid high temperatures and long cooking timeConsider:CoagulationSulfurFoam5Methods of Cooking EggsSimmering in shellPoachingFryingShirringScramblingOmeletsSoufflésCustards6Breakfast BreadsPancakes and wafflesMade from pourable batters on griddle or waffle ironFrench toast: Basic French toast is made from sliced bread dipped in a batter or eggs, milk, sugar, and flavorings. It is cooked on a griddle.7CerealsHot, Cooked CerealsTwo types:Whole, cracked or flaked cereals, such as oatmealGranular cereals, such as farinaCold Cereals8Breakfast MeatsBaconHamSausage9Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.10