2014 Summer Institutes Level 2

1. 2014 Summer Institutes Level 2 FRMCA Level 2, Chapter 1 Breakfast Food and Sandwiches

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3. Session Objectives • Identify the different types of cheese and give examples of each. • List the characteristics of eggs and identify ways to keep them safe. • Prepare and serve eggs using a variety of cooking methods. • Give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvres, grilled, deep-fried, and simple cold. • Demonstrate preparation of several types of sandwiches.

4. Cheese • Cheeses have three basic parts: water, fat, and protein. • Cheese is made by separating a milk’s solids from its liquid in a process called curdling. • Processed cheese is made by grinding, blending, and forming one or more natural cheeses.

5. Types of Cheese 1.1

6. Egg Characteristics An egg is composed of the outer shell, the white, yolk, and a membrane. • White consists of protein and water. • Yolk, or albumen, contains protein, fat, and lecithin, a natural emulsifier (thickener). • Chalazae is a membrane that holds the egg yolk in place.

7. Egg Grades • USDA Grade AA: Yolk is high, and the white will not spread much when the shell is broken. • USDA Grade A: Yolk is fairly high, and the white will still not spread too much when the shell is broken. • Grade B: These eggs are not usually purchased fresh.

8. Cooking Eggs • Hard-cooked eggs are prepared by simmering, then shocking, them. • Bakedeggs are made by placing shelled eggs into individual ramekins. • Shirredeggs are a variety of baked eggs that are cooked with other ingredients, such as cheese, vegetables, meats, and sauces. • Poachedeggs are shelled and then simmered in water, salt, and vinegar.

9. Cooking Eggs continued • Scrambledeggs are made by blending half a cup of milk per six eggs until the yolks and whites are combined. • Eggsfried up are fried only on the bottom. • Eggs over easy are fried on the bottom, turned over, and fried lightly on their top sides. • Basted eggs are moistened during cooking with hot fat and steamed slightly until the white is firmly set and the yolk is hot but soft. • Omelets are made with slightly beaten eggs, cooked in a skillet with a filling, such as cheese, mushrooms, onions, or ham. 1.1

10. Cooking Eggs continued • Quiche uses eggs blended with milk or cream and other ingredients that are baked in a crust. • Soufflés uses a sauce base enriched with egg yolks, whipped egg whites, and flavorings.

11. Basic Kinds of Sandwiches: Hot • A simple hot sandwich consists of hot fillings between two slices of bread or two halves of a roll. • Sandwiches may be served open-faced on one slice of bread, rolled up in a piece of bread, or even on a flat crust. • Common grilled sandwiches include grilled cheese, grilled ham and cheese, and tuna melt. 1.3

12. Basic Kinds of Sandwiches: Hot continued • Panini sandwiches are grilled on a panini press. • Deep-fried sandwiches are dipped in beaten eggs and then deep-fried. • Pizza is a hot, open-faced Italian pie with a crisp, yeast-dough bottom. 1.3

13. Basic Kinds of Sandwiches: Cold A simple cold sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling. • Submarine sandwiches are cold and are usually served on a long, sliced roll, with cheese, meat, lettuce, tomato, onion, and various other toppings. • Wrap sandwiches are made on any type of flat bread, spread with a hot or cold sandwich filling and then rolled up. 1.3

14. Basic Kinds of Sandwiches: Cold continued • Multi-decker sandwiches have more than two slices of bread with several ingredients in the filling. • Club sandwiches use three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. Serve club sandwiches cut into four triangles. • Canapés are cold hors d’oeuvre sandwiches. • Tea sandwiches are small, cold sandwiches that are usually served on bread or toast, trimmed of crusts, and cut into shapes. 1.3

15. Basic Steps for Making a Sandwich • Pick a type of bread. • Choose a spread. A spread serves three purposes: • Prevents the bread from soaking up the filling • Adds flavor • Adds moisture • Assemble the filling. • Slice the sandwich for easier handling.