Chapter 17 Breakfast Cookery Contents Section 17 1
Chapter 17 Breakfast Cookery Contents § Section 17. 1 Meat and Egg Preparation § Section 17. 2 Breakfast Breads and Cereals Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 1
Chapter 17 Breakfast Cookery Section 17. 1 Meat and Egg Preparation • Traditional breakfast foods usually include eggs, meat, potatoes, breads, pancakes, waffles, and cereals. • There are many different ways to prepare eggs and breakfast meats. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 2
Chapter 17 Breakfast Cookery Content Vocabulary Academic Vocabulary breakfast meats pasteurized designate soufflé alternative bacon dehydrated Canadian bacon curdle sausage hash albumin porous egg substitutes omelet season frittata quiche shirred ramekin Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 3
Chapter 17 Breakfast Cookery Breakfast Proteins • Breakfast meats are often served with eggs and a side of bread or potato. breakfast meats Meats such as ham, bacon, Canadian bacon, sausage, hash, and steak. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 4
Chapter 17 Breakfast Cookery Breakfast Proteins Describe these different types of breakfast meats. Breakfast Meat Description Ham Precooked ham most often used in restaurants; ham made in large quantities for breakfasts is usually baked Bacon Comes from the side of a pig and is most often smoked for flavor; turkey bacon and smoked flavored bacons are available Canadian Bacon Comes from boneless pork loin that is smoked and brined, and has a thin layer of fat on its surface Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 5
Chapter 17 Breakfast Cookery Breakfast Proteins Describe these different types of breakfast meats. Breakfast Meat Description Sausage Usually made of ground pork that has been seasoned and stuffed into casings; can be served in links or formed into patties; can also be made of chicken or turkey Hash Chopped meat that is mixed with potatoes, onions, and seasonings and is fried together until lightly browned; usually made of corned beef or roast beef Steak Commonly pared with eggs; round tip steaks are often used for breakfast Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 6
Chapter 17 Breakfast Cookery Breakfast Proteins • Egg Composition • Shell – protects the egg’s contents albumin The clear white of an egg. • Yolk – one-third of the egg’s weight – contains fat, protein, vitamins, iron, and cholesterol • White – also called albumin – contains riboflavin and more than half of an egg’s protein Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 7
Chapter 17 Breakfast Cookery Breakfast Proteins • USDA Egg Grades: • Grade AA, Grade B • Egg Sizes: • Jumbo, X-Large, Medium, Small, Peewee • Egg substitutes are made for people with dietary concerns. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery egg substitutes Substitutes for people with dietary concerns such as high cholesterol. 8
Chapter 17 Breakfast Cookery Breakfast Meat Cookery • Most breakfast meat and egg dishes can be prepared quickly without much advance preparation. • The best way to cook breakfast meats is at a low temperature without overcooking. • Usually, do not add more fat while cooking. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 9
Chapter 17 Breakfast Cookery Breakfast Meat Cookery • Ham and Bacon • ham slices need to be warmed; bacon can be cooked in frying pans or an oven • Sausage • often cooked in bulk in the oven, then finished to order on the grill Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 10
Chapter 17 Breakfast Cookery Breakfast Meat Cookery • Hash • purchased ready-made or made fresh; lightly sauté until the mixture is golden brown • Steak • cooked to order depending on customer preference Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 11
Chapter 17 Breakfast Cookery Egg Cookery • Eggs must be cooked properly: • Undercooking eggs can pose a serious health threat from salmonella bacteria. • Overcooking eggs can make them tough, rubbery, and discolored. What egg dishes have you cooked? Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 12
Chapter 17 Breakfast Cookery Egg Cookery • Eggs can be: • fried • poached • scrambled • omelets • shirred • simmered in the shell Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 13
Chapter 17 Breakfast Cookery Egg Cookery Describe these different types of omelets. Omelet Description French and American Toppings are added to the center, and then the omelet is folded around them; French omelets must be stirred and shaken simultaneously Soufflé A baked egg dish that puffs up; whites are separated from the yolks, then whipped and added back to the yolks for volume Frittata A flat, open-face omelet that is not folded over; precooked fillings are mixed in, and then the frittata is cooked over low heat without stirring Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 14
Chapter 17 Breakfast Cookery Egg Cookery • Soft- , medium- , and hardcooked eggs are all cooked in the shell in hot water. • Different cooking methods of eggs require different plating techniques. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 15
Chapter 17 Breakfast Cookery Section 17. 2 Breakfast Breads and Cereals • Some type of bread or cereal is usually found in any breakfast dish. • Pancakes, French toast, and waffles are usually cooked to order, while pastries and other breads are often ready-made. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 16
Chapter 17 Breakfast Cookery Content Vocabulary Academic Vocabulary home fries muffin mainstay hash browns biscuit function cottage fries scone ready-made bread English muffin granola fold pastries side order doughnut French toast quick breads Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 17
Chapter 17 Breakfast Cookery Quick-Service Breakfasts • The standard breakfast menu includes eggs, meat, potatoes, breads, pancakes, waffles, cereals, fruit, and yogurt. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 18
Chapter 17 Breakfast Cookery Quick-Service Breakfasts • Potatoes come as: • home fries • hash browns • cottage fries French fried potatoes that are cut into ½-inch thick circles, usually served during breakfast. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery home fries French fries that are usually diced or sliced, served during breakfast. hash browns Potatoes that are shredded and may include onions and seasonings. 19
Chapter 17 Breakfast Cookery Breakfast Breads and Cereals • All breads should be served fresh. • Breads can be freshly made or ready-made bread Breads made in advance and delivered to restaurants. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 20
Chapter 17 Breakfast Cookery Breakfast Breads and Cereals • Breakfast breads can include: • pancakes • toast • biscuits • muffins • French toast • waffles Glencoe Culinary Essentials Chapter 17 Breakfast Cookery biscuit A small, round quick bread. muffin A quick bread made with egg and baked in a cupcake mold. French toast Bread that has been dipped in a batter and then sautéed. 21
Chapter 17 Breakfast Cookery Breakfast Breads and Cereals • Hot cereals can be granular, such as grits, or whole, cracked, or flaked, such as oatmeal. • Cold cereals are purchased ready to eat, but some restaurants make their own granola A blend of grains, nuts, and dried fruits. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 22
Chapter 17 Breakfast Cookery Breakfast Breads and Cereals • Ready-made and made-to-order breakfast breads include: • • • pancakes • waffles • toast, English muffins, bagels pastries doughnuts quick breads French toast What breakfast breads and cereals have you tried? Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 23
Chapter 17 Breakfast Cookery Chapter Summary Section 17. 1 Meat and Egg Preparation • Eggs are a basic ingredient in many breakfast dishes. • Grading eggs allows foodservice operations to choose the right eggs for their needs. • There are many types of cooked eggs. • Meats such as bacon, ham, and sausage are common at breakfast. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 24
Chapter 17 Breakfast Cookery Chapter Summary Section 17. 2 Breakfast Breads and Cereals • Quick bread choices include muffins, biscuits, loaf breads, and scones. • Pancakes, and waffles are also considered quick breads. • French toast, although technically not a quick bread, is a popular breakfast item. • Hot and cold cereals are also served at breakfast with a variety of sides. Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 25
Chapter 17 Breakfast Cookery Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 26
Chapter 17 Breakfast Cookery breakfast meats carnes para el desayuno Meats such as ham, bacon, Canadian bacon, sausage, hash, and steak. Carnes como jamón, tocino canadiense, salchichas, picadillo y bistec. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 27
Chapter 17 Breakfast Cookery bacon tocino Meat that comes from the side of a pig, and is cured and often smoked for flavor. La carne que proviene de la parte lateral de un cerdo, que es curada y, a menudo, se hace ahumada para que tenga más sabor. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 28
Chapter 17 Breakfast Cookery Canadian bacon tocino canadiense A breakfast meat from boneless pork loin. It is smoked and brined, with a thin layer of fat on its surface. Una carne de desayuno de lomo de cerdo deshuesado. Es salado y ahumado, con una fina capa de grasa en la superficie. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 29
Chapter 17 Breakfast Cookery sausage salchicha A breakfast meat often made of ground pork that has been seasoned and stuffed into casings; also available as patties. Una carne para el desayuno hecha de carne de cerdo molida que ha sido sazonada, y se usa para rellenar las tripas; disponible también en albóndigas de carne. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 30
Chapter 17 Breakfast Cookery hash picadillo Chopped meat that is mixed with potatoes and onions, and then browned. Carne picada que se mezcla con papas y cebollas y luego se dora. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 31
Chapter 17 Breakfast Cookery albumin albúmina The clear white of an egg. Es la clara o parte blanca del huevo. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 32
Chapter 17 Breakfast Cookery porous porosidad For eggs, flavors and odors can be absorbed through the shell. Para los huevos, los sabores y los olores pueden ser absorbidos a través de la cáscara. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 33
Chapter 17 Breakfast Cookery egg substitutes sustitutos del huevo Substitutes for people with dietary concerns such as high cholesterol. Sustitutos para las personas con una dieta especial, como las que tienen el colesterol alto. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 34
Chapter 17 Breakfast Cookery pasteurized pasteurizado Food that is heated at very high temperatures for a short time to destroy bacteria. Alimentos que se han calentado a temperaturas muy elevadas durante un corto tiempo para destruir las bacterias. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 35
Chapter 17 Breakfast Cookery soufflé suflé A puffed egg dish that is baked in the oven. Un platillo a base de huevo que se cocina en el horno. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 36
Chapter 17 Breakfast Cookery dehydrated deshidratados Water has been removed. Que se ha removido el agua. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 37
Chapter 17 Breakfast Cookery curdle cuajarse To separate, as in egg yolks and whites that have been cooked at too high of a temperature. Separar, como en las yemas de huevo y las claras que han sido cocidas en una temperatura muy alta. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 38
Chapter 17 Breakfast Cookery omelet (tortilla) An egg specialty dish made of beaten eggs that are cooked without stirring. Once the eggs are set, they are folded in half in the pan. Especialidad hecha con huevos batidos que se cocinan sin revolver. Una vez que los huevos se van endureciendo, se doblan por la mitad en la sartén. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 39
Chapter 17 Breakfast Cookery season sazonar Sealing the surface of a pan with a layer of bakedon oil to prevent sticking. Cubrir la superficie de una sartén con una capa de aceite para evitar que se peguen los alimentos. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 40
Chapter 17 Breakfast Cookery frittata A flat, open-face omelet. Eggs are beaten and mixed with the precooked filling ingredients, and then cooked over low heat without stirring. Un omelet abierto. Los huevos se baten y se mezclan con los ingredientes que ya están cocidos y luego se cocina a baja temperatura y sin revolver. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 41
Chapter 17 Breakfast Cookery quiche A pie crust filled with a mixture of eggs, cream, cheese, and vegetables or meat. Un pastel con corteza relleno con una mezcla de huevos, crema, queso y verduras o carne. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 42
Chapter 17 Breakfast Cookery shirred Eggs covered with cream or milk and sometimes bread crumbs. Usually prepared in ramekins lined with a variety of ingredients. Huevos cubiertos con crema o leche y a veces con migas de pan. Normalmente preparado en un recipiente pequeño de cerámica y con una variedad de ingredientes. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 43
Chapter 17 Breakfast Cookery ramekin potecito individual A small individual baking dish. Una refractaria pequeña individual para hornear. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 44
Chapter 17 Breakfast Cookery home fries papas fritas caseras French fries that are usually diced or sliced, served during breakfast. Papas fritas cortadas en cubos o rebanadas que normalmente se sirven en el desayuno. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 45
Chapter 17 Breakfast Cookery hash browns papas hash brown (fritura de papas ralladas) Potatoes that are shredded and may include onions and seasonings. Papas ralladas que pueden tener cebollas y condimentos. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 46
Chapter 17 Breakfast Cookery cottage fries papas fritas en rebanadas French fried potatoes that are cut into 1/2 -inch thick circles, usually served during breakfast. Papas fritas cortadas en círculos de 1/2 pulgada de grosor, suelen servirse al desayuno. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 47
Chapter 17 Breakfast Cookery ready-made bread panes listos para entregar Breads made in advance and delivered to restaurants. Panes hechos con anterioridad y entregados a los restaurantes. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 48
Chapter 17 Breakfast Cookery granola A blend of grains, nuts, and dried fruits. Una mezcla de granos, nueces y frutas secas. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 49
Chapter 17 Breakfast Cookery pastries pastelitos Also known as Danishes, made from yeasted, sweetened dough with butter. También conocidos como daneses, hechos de masa dulce con levadura y con mantequilla. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 50
Chapter 17 Breakfast Cookery doughnut dona A sweetened, deep-fried pastry that often is ring-shaped. Masa dulce frita que a menudo tiene forma de anillo. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 51
Chapter 17 Breakfast Cookery quick breads pan rápido A type of bread made from quick acting leavening agents such as baking powder. Un tipo de pan hecho con una levadura que actúa rápidamente, como el polvo para hornear. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 52
Chapter 17 Breakfast Cookery muffin panqué A quick bread made with egg and baked in a cupcake mold. Un panecillo rápido hecho con huevo y cocido en un molde para panecillos. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 53
Chapter 17 Breakfast Cookery biscuit bizcocho (bisquet) A small, round quick bread. Un pan pequeño y redondo. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 54
Chapter 17 Breakfast Cookery scone bollo A type of quick bread similar to biscuits that is often cut into triangle shapes. Un tipo de pan rápido similar a las galletas que a menudo se corta en forma triangular. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 55
Chapter 17 Breakfast Cookery English muffin panecillos ingleses Made from bread dough that is cut into rounds and then toasted. Hechos de masa de pan que se corta en rodajas y luego se tuestan. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 56
Chapter 17 Breakfast Cookery fold incorporar To use a rubber spatula to carefully mix the egg whites and batter to not lose volume. Utilizar una espátula de goma y mezclar cuidadosamente las claras de huevo y la masa sin que pierdan volumen. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 57
Chapter 17 Breakfast Cookery side order plato adicional (acompañamiento) An order of food in addition to what is served as the main dish. Una orden de alimentos, además de lo que se sirve como platillo principal. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 58
Chapter 17 Breakfast Cookery French toast pan francés Bread that has been dipped in a batter and then sautéed. Pan que se baña en una masa y luego se dora. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 59
Chapter 17 Breakfast Cookery designate designar To be a sign of. Destinar a. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 60
Chapter 17 Breakfast Cookery alternative alternativa Substitute. Sustituto. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 61
Chapter 17 Breakfast Cookery mainstay punto de apoyo Main part or support. Parte principal o apoyo. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 62
Chapter 17 Breakfast Cookery function función An event. Un evento. Show Definition Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 63
End of Chapter 17 Breakfast Cookery
- Slides: 64