Chapter 1 Breakfast Food and Sandwiches

1. Chapter 1 Breakfast Food and Sandwiches

2. Milk and Milk Products • Two processes applied to milk products: • Pasteurization: Milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value. • Homogenization: Milk is strained through very fine holes to break down fat and then blended into one fluid. • Lactose intoleranceis a common digestive condition and is a reaction to many cultured dairy products, not just milk. • Dairy alternatives, such as soy milk and rice milk, can be used instead. • Low-fat and skim milks behave differently when cooking because of low fat content. 1.1 Chapter 1 | Breakfast Food and Sandwiches

3. Receiving and Storing Milk • Milk products should be received and stored at 41°F or lower. • Always use the FIFO (First In, First Out) method of stock rotation for milk • All milk and milk products should be labeled “Grade A.” • Any milk that has passed its use-by or expiration date should be thrown away. 1.1 Chapter 1 | Breakfast Food and Sandwiches

4. Creams • Cream contains far more fat than milk. • Chefs use it based mainly on its fat content, which provides richness. • Whipping or heavy cream: 30% fat • Half & half: 18% fat (part milk, part cream) • Sour cream: 18% fat (tangy flavor because of added bacteria to ferment the lactose)

5. Butter and Butter Substitutes • Butter: made by mixing cream at a high speed. • Butter is lightly salted to act as a preservative and to enhance flavor. • Clarified butter has been heated, and the milk solids and water have been removed to allow for a higher smoke point (point at which oil will burn). • Butter substitute: any alternative used to replace butter such as margarine, olive oils, and soy-based oils. • Margarine is a manufactured food product that often contains no milk products(80% of calories are from fat) • Store both butter and margarine in sealed container 1.1 Chapter 1 | Breakfast Food and Sandwiches

6. Cheese • Cheeses have three basic parts: water, fat, and protein. • Dairies make cheese by separating a milk’s solids from its liquid in a process called curdling. • Unripened/fresh cheeses: cream cheese and cottage cheese • Ripened cheese: uses either external (bleu, Roquefort) or internal bacteria (Swiss, Havarti) • Processed cheese: taste is mild compared to aged cheese (American cheese) • Store cheese in waxed paper in bottom of refrigerator (higher humidity) 1.1 Chapter 1 | Breakfast Food and Sandwiches

7. Varieties of Cheese • Unripened/fresh: soft and white (cream, cottage, ricotta) • Blue veined/mold ripened: blue or green (Blue, Roquefort) • Firm ripened: mild to sharp flavor (cheddar) • Very firm/ripened: takes 2 years to make, good for grating (Asiago, parmesan, Romano)

8. Egg Grades • An egg is composed of the outer shell, the white, and the yolk: • white (albumen): protein and water • Yolk: protein, fat, and lecithin, a natural emulsifier (thickener) • The membranes that hold the egg yolk in place are called chalazae. • There are USDA grades for shell eggs—Grade AA, A, and B: • Grade AA : the yolk is high and the white will not spread much when the shell is broken. • Grade B eggs are good for use in menu items that will hide their appearance, such as baked items. • Fresh eggs must be stored at 45°F or lower. 1.1 Chapter 1 | Breakfast Food and Sandwiches

9. Market forms of eggs • Fresh: most often used for breakfast cooking (use pasteurized if serving high risk populations) • Frozen: used in scrambled eggs, omelets, French toast and baking • Dried: used for baking; do not store well; keep in refrigerator or freezer • Egg substitutes: may be egg free or just the whites; used for cholesterol-free diets • Organic eggs: no hormones used on chickens; may be from free range chickens

10. Cooking Eggs • Hard-cooked: simmer for 10 minutes, then shock the eggs. • Baked: place the shelled eggs into individual ramekins. • Shirred: cook in buttered ramekin and finish in the oven • Poach: shell them and simmer the eggs in water (Eggs Benedict) • Scrambled: remove eggs when slightly undercooked • Fried: fried only on the bottom • Over easy:fried on the bottom and top • Basted: fried, basted with hot fat, and steamed in a covered pan • Omelets: cook slightly beaten eggs and top with cheese, mushrooms, onions, or ham (flat omelet: frittatas) • Quiche: savory egg custard baked in a crust. • Soufflés: made of eggs and can be both savory and sweet (egg whites make it puff during baking) 1.1 Chapter 1 | Breakfast Food and Sandwiches

11. Pancakes, Waffles,Crêpes, and French Toast • Pancakes: medium-weight pour batter • Crêpes: very thin pancake-type item with a high egg content. • Swedish pancakes: slightly sweetened batter that is a bit heavier than a crêpe batter. • Waffles: a medium-weight pour batter cooked in a waffle iron • French toast: sliced bread dipped in an egg-and-milk mixture 1.2 Chapter 1 | Breakfast Food and Sandwiches

12. Preparing BreakfastMeats and Starches • Bacon: 70% fat; cook until it is crisp • Sausage: cook completely through. • Canadian bacon: boneless pork loin that has been cured and smoked. Cook it the same way as ham. • Fish: smoked salmon or trout is generally served cold on breakfast and brunch menus. • Hash: a mixture of chopped meat, potatoes, and onions. • Hash browns: shredded potato cooked on a lightly oiled griddle on medium heat to a light-golden brown on both sides • Home fries: raw potatoes that have been peeled and sliced and cooked on a well oiled griddle until golden brown 1.2 Chapter 1 | Breakfast Food and Sandwiches

13. Preparing BreakfastMeats and Starches (cont.) • Cold cereals: granola • Hot cereal: (2 types) • Whole: oatmeal • Granular: grits • Breakfast breads: sliced toast, bagels, biscuits, muffins, croissants, doughnuts, cornbread, coffeecake, English muffins, and sweet rolls 1.2 Chapter 1 | Breakfast Food and Sandwiches

14. Hot Breakfast Beverages: Coffee, Tea, and Cocoa • Coffee: brew at temp. of 195-200 degrees; don’t hold longer than 1 hour; clean coffee urn with vinegar • black teas (tea leaves that have been fermented) • Steep in water 175 degrees for at least 5 minutes • green teas (tea leaves that are not fermented). • Herbal tea is made from many different fruits and herbs and is naturally caffeine-free. • Hot chocolate is made from actual chocolate bars. • Hot cocoa is made from the powder of the cacao bean. • Both coffee and tea contain caffeine • Tea has half the caffeine contained in a cup of coffee. 1.2 Chapter 1 | Breakfast Food and Sandwiches

15. Basic Kinds of Sandwiches: Hot • A simple hot sandwich consists of hot fillings between two slices of bread or two halves of a roll (hot dog or hamburger) • Sandwiches may be served open-faced on one slice of bread, rolled up in a piece of bread, or even on a flat crust: • Grilled sandwiches: grilled cheese and tuna melt • panini sandwiches: grilled on a panini press. • Deep-fried sandwiches: dipping the sandwich in beaten egg and then deep-frying it. • Pizza: hot, open-faced Italian pie with a crisp, yeast-dough bottom. 1.3 Chapter 1 | Breakfast Food and Sandwiches

16. 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 sandwich: served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, etc. • wrap sandwich: flat bread, cold sandwich filling then rolled up. • A multi-decker sandwich has more than two slices of bread with several ingredients in the filling (club sandwich); cut into four triangles. • Open faced sandwiches: canape’ (single slice of bread, cracker, etc. with topping • Tea sandwiches are small cold sandwiches usually served on bread or toast, trimmed of crusts, and cut into shapes. 1.3 Chapter 1 | Breakfast Food and Sandwiches

17. Primary Sandwich Components: Bread, Spread, and Filling • Basic components of sandwich: bread, spread, filling • Bread: store between 75-85 degrees (moisture proof wrapping) • spread serves three main purposes: • prevent the bread from soaking up the filling, • adds flavor • adds moisture. • butter and mayonnaise are the most common spreads. • Filling: to provide the primary flavor (sliced or grilled meat, cheeses, salad mixtures such as egg or tuna) • Sandwiches are often served with accompaniments such as ketchup, mustard, lettuce, onion, tomato, and sweet pickles. • Pizza is generally composed of a crust, sauce, and toppings. 1.3 Chapter 1 | Breakfast Food and Sandwiches

18. Sandwich Stations • Mise en place means that everything needed to prepare an item is ready and at hand. • Portion sliced items by count and by weight. • Portion fillings by weight as well. • Most sandwich stations include: • work table • hand tools • portion control equipment • cooking equipment for hot sandwiches. 1.3 Chapter 1 | Breakfast Food and Sandwiches