Chapter 11

1. Chapter 11 Eggs and Breakfast Eggs • Egg Preparation • Pancakes and Waffles • French Toast • Crêpes and Blintzes • Breakfast Meats • Breakfast Sides • Breakfast Cereals • Breakfast Beverages • Plating Breakfast

2. Eggs may be served at any meal, such as with a croquemadame.

3. An egg is composed of four main parts: the shell, shell membrane, yolk, and albumen (white).

4. Eggs are a nutrient-dense food, which means they have a high proportion of nutrients to calories.

5. Eggs and egg substitutes are also sold frozen for a longer shelf life.

6. U.S. Food and Drug Administration (FDA) labeling regulations require that the presence of eggs be marked on food labels in bold print.

7. Eggs are classified according to size based on the minimum weight per dozen eggs.

8. Grade AA eggs have a firm yolk and white that both stand tall, whereas the yolk and white of lower grade eggs lie flatter and spread out farther.

9. Eggs are tested for Salmonella enteritidis, the bacteria found inside eggs that are contaminated from infected laying hens.

10. Leftover eggs should be tightly covered with plastic wrap before being refrigerated and should be used within two to four days.

11. Fried eggs are technically sautéed and pan-fried.

12. A nonstick sauté pan is often used to help prevent fried eggs from sticking and potentially breaking the yolks.

14. Scrambled eggs are whisked using a tilted wheel-like motion to combine the yolks and whites.

16. Omelets may be filled with a variety of cheeses, vegetables, and meats.

21. A handheld breakfast can be created by adding a fried egg, scrambled eggs, or a mini omelet to a hot biscuit, bagel, English muffin, tortilla, or croissant.

23. A quiche is a baked egg dish composed of a savory custard baked in a piecrust.

27. Popular variations of eggs Benedict are offered by many foodservice operations.

29. Hard-cooked eggs in the shell have a bright, solid white and a pale, crumbly yolk.

30. When the surface of a pancake is nearly covered in bubbles, it is ready to be flipped over. When the second side turns golden brown, the pancakes are ready to be plated and served.

31. A waffle iron simultaneously cooks both sides of a waffle.

32. French toast is batter-dipped bread that is cooked until each side is golden brown.

35. Blintzes are often filled with a sweetened cheese mixture.

36. Turkey sausages offer a lower fat alternative to pork sausages.

37. Sausage links are cooked by separating the links, placing them on a sheet pan, and baking at 350°F until done.

38. Layer-packed bacon is packaged with each slice separated and laid out on sheets of parchment paper.

39. Ham and Canadian bacon are popular breakfast meats.

40. A steak and eggs or chops and eggs dish typically includes eggs cooked to order and a side of breakfast potatoes.

41. Hash is composed of shredded and chopped meat and cooked with diced potatoes, onions, and seasonings.

42. Two popular breakfast potato preparations are hash browns and home fries.

43. Biscuits and bagels are two common breakfast breads.

44. Danishes are a common breakfast pastry.

45. Fruit that is in season is most often served as an accompaniment.

46. Granolas are often served with yogurts, milks, fresh fruit, or porridge.

47. Oatmeal and grits are popular hot breakfast cereals.

48. A coffee cherry contains two small green seeds called coffee beans. The pulp, parchment, and silverskin are removed during processing. The beans are then roasted.

49. Coffee beans are roasted to varying levels of darkness to produce different levels of flavor and aromas.

50. Espresso is used as the base for many specialty coffee drinks such as cappuccinos, lattes, and mochas.