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Section 17.1 Meat and Egg Preparation

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. breakfast meats.

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Section 17.1 Meat and Egg Preparation

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  1. 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.

  2. breakfast meats Meats such as ham, bacon, Canadian bacon, sausage, hash, and steak. Breakfast Proteins • Breakfast meats are often served with eggs and a side of bread or potato.

  3. albumin The clear white of an egg. Breakfast Proteins • Egg Composition • Shell • protects the egg’s contents • 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

  4. egg substitutes Substitutes for people with dietary concerns such as high cholesterol. Breakfast Proteins • USDA Egg Grades: • Grade AA, Grade A, Grade B • Egg Sizes: • Jumbo, X-Large, Large, Medium, Small, Peewee • Egg substitutes are made for people with dietary concerns.

  5. 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.

  6. 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

  7. 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

  8. 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?

  9. Egg Cookery • Eggs can be: • fried • poached • scrambled • omelets • shirred • simmered in the shell

  10. 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

  11. Egg Cookery • Soft- , medium- , and hard-cooked eggs are all cooked in the shell in hot water. • Different cooking methods of eggs require different plating techniques.

  12. 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.

  13. Quick-Service Breakfasts • The standard breakfast menu includes eggs, meat, potatoes, breads, pancakes, waffles, cereals, fruit, and yogurt.

  14. home fries French fries that are usually diced or sliced, served during breakfast. cottage fries hash browns French fried potatoes that are cut into ½-inch thick circles, usually served during breakfast. Potatoes that are shredded and may include onions and seasonings. Quick-Service Breakfasts • Potatoes come as: • home fries • hash browns • cottage fries

  15. ready-made bread Breads made in advance and delivered to restaurants. Breakfast Breads and Cereals • All breads should be served fresh. • Breads can be freshly made or ready-made.

  16. biscuit A small, round quick bread. muffin French toast A quick bread made with egg and baked in a cupcake mold. Bread that has been dipped in a batter and then sautéed. Breakfast Breads and Cereals • Breakfast breads can include: • pancakes • toast • biscuits • muffins • French toast • waffles

  17. granola A blend of grains, nuts, and dried fruits. 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.

  18. Breakfast Breads and Cereals • Ready-made and made-to-order breakfast breads include: • pastries • doughnuts • quick breads • French toast • pancakes • waffles • toast, English muffins, bagels What breakfast breads and cereals have you tried?

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