Sarah R Labensky CCP Alan M Hause Priscilla

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter 20 Eggs and Breakfast Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter 20 Eggs and Breakfast Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Key Terms barista cupping flavored tea foamed milk muesli pasteurization soufflé steamed milk On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives On Cooking 20. 1 Understand the composition of eggs 20. 2 Purchase and store eggs properly 20. 3 Apply various cooking methods to eggs 20. 4 Prepare pancakes and other griddle cakes 20. 5 Understand various beverages typically served at breakfast 20. 6 Offer customers a variety of breakfast foods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objective 20. 1 On Cooking Understand the composition of eggs Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 1 Composition of Eggs On Cooking Sarah R Labensky, Alan M. Hause, Priscilla

Learning Objective 20. 2 On Cooking Purchase and store eggs properly Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs Grading Eggs USDA or a state agency Based on quality—not size AA, A, or B On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs Store at 40°F Storage length affects appearance, not nutrition Good 4– 5 weeks after the packing date On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs are a potentially hazardous food (PHF) Improper cooking or storing may lead to food-borne illness Never leave at room temperature On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs can be pasteurized at 140°F for 3½ minutes Pasteurization Heating to destroy pathogenic bacteria On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs Egg Products Food Services Can Purchase Whole eggs Whites only Yolks only On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs Egg Substitutes Soy- or milk-based Real egg white, with yolk removed On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 2 Purchasing and Storing Eggs Nutrition A, D, E, K, and Bcomplex vitamins Rich in minerals Lower in cholesterol than previously believed Egg whites do not contain cholesterol Egg whites are used to reduce fat content On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objective 20. 3 On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel Apply various cooking methods to eggs © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Whipped Egg Whites Soft Peaks Overwhipped Stiff Peaks On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Soufflé Sweet or savory fluffy dish made with a custard base Rolled Soufflé On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Baking Shirred Eggs with Ham On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Baking Quiche Lorraine On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Sautéing Scrambled Omelet Frittata Shrimp and Avocado Omlet On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Sautéing French-style omelet On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Pan-Frying Sunny side up Over easy; medium; hard Basted On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods In-Shell Cooking (Simmering) = On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 3 Various Cooking Methods Poaching On Cooking Sarah R Labensky, Alan M. Hause,

Learning 20. 4 Pancakes Objective and Other Griddle Cakes Griddlecakes 20. 4 Prepare pancakes and other griddle cakes Waffles and Pancakes On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 4 Pancakes and Other Griddle Cakes Griddlecakes Blintzes Crêpes Strawberry Cheese Crêpes Blintzes Fitzgerald On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objective 20. 5 On Cooking Understand various beverages typically served at breakfast Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 5 Beverages Served at Breakfast Roasting Coffee City roast Brazilian roast Viennese roast French roast Espresso roast On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 5 Beverages Served at Breakfast Brewing Coffee Cupping Decoction Flavored Coffee Testing coffee Infusion or tea for taste Decaffeinated Coffee Drip On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 5 Beverages Served at Breakfast Espresso Foamed milk Steamed milk Barista Milkheatedand by Someone trained frothed usingan an steam from to make espresso machine Espresso Caffé Latte Cappuccino On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 5 Beverages Served at Breakfast Teas Gunpowder Black tea Green tea Oolong Tisanes Darjeeling (herb teas) Fruit Tea On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 5 Beverages Served at Breakfast Flavored tea Teas with added flavorings On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objective 20. 6 On Cooking Offer customers a variety of breakfast foods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 6 Breakfast Foods Breakfast & Brunch Service Continental style Full service Buffet On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 6 Breakfast Foods Breakfast Meats Bacon Canadian-style bacon Ham steaks Breakfast sausage On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 6 Breakfast Foods Grains and Cereals Grits Hot porridge Oats On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

20. 6 Breakfast Foods Grains and Cereals Muesli Granola—oats, dried fruit, nuts, and milk solids On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter Summary On Cooking 20. 1 Understand the composition of eggs 20. 2 Purchase and store eggs properly 20. 3 Apply various cooking methods to eggs 20. 4 Prepare pancakes and other griddle cakes 20. 5 Understand various beverages typically served at breakfast 20. 6 Offer customers a variety of breakfast foods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter 20 Eggs and Breakfast END On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved