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 ……………………………………………………………………….. • Homogenization: Milk is strained through very fine holes to ………………………………………………….. • ____________________________is a common digestive condition and is a reaction to many cultured dairy products, not just milk. • Dairy alternatives, such as ____ milk and ____ milk, can be used instead. • _______________ and _______________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 ___________________________ • Always use the _________________method of stock rotation for milk • All milk and milk products should be labeled ____________________ • Any milk that has passed its _____________________ date should be thrown away. 1.1 Chapter 1 | Breakfast Food and Sandwiches

4. Creams • ______________ contains far more fat than milk. • Chefs use it based mainly on its fat content, which provides ________________. • Whipping or heavy cream: _________% fat • Half & half: _________% fat (part ____, part ______) • Sour cream: ____% fat (tangy flavor because of added ____________to ferment the lactose)

5. Butter and Butter Substitutes • ____________: made by mixing cream at a high speed. • Butter is lightly salted to act as a _______________and to enhance __________. • ______________butter has been heated, and the milk solids and water have been removed to allow for a higher _________________(point at which oil will burn). • Butter substitute: any alternative used to ……………………………………………………………. • ____________ is a manufactured food product that often contains no milk products(___% of calories are from fat) • Store both ________and _________ in sealed container 1.1 Chapter 1 | Breakfast Food and Sandwiches

6. Cheese • Cheeses have three basic parts: _________________ • Dairies make cheese by separating a milk’s solids from its liquid in a process called _________________. • Unripened/fresh cheeses: ……………………………… • Ripened cheese: uses either external (_____________) or internal bacteria (____________________) • ______________ cheese: taste is mild compared to aged cheese (American cheese) • Store cheese in ________________ paper in bottom of refrigerator (________ humidity) 1.1 Chapter 1 | Breakfast Food and Sandwiches

7. Varieties of Cheese • ______________________: soft and white (cream, cottage, ricotta) • _____________________: blue or green (Blue, Roquefort) • _________________: mild to sharp flavor (cheddar) • Very firm/ripened: takes 2 years to make, good for grating (__________________________)

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

9. Market forms of eggs • Fresh: most often used for …………………………………………………………….. • Frozen: used in ……………………………………… • Dried: used for _________; do not store well; keep in __________________________________ • Egg substitutes: may be egg free or just the whites; used for _________________ -free diets • Organic eggs: no ___________ used on chickens; may be from ____________________chickens

10. Cooking Eggs • Hard-cooked: simmer for 10 minutes, then __________ the eggs. • Baked: place the shelled eggs into individual ______________. • Shirred: cook in buttered ramekin and finish in the ___________ • Poach: shell them and simmer ………………………………………. • Scrambled: remove eggs when slightly _______________ • Fried: fried only on the ________________ • Over easy:fried on the _____________ and ______________ • Basted: fried, basted with ______, and steamed in a ________ pan • Omelets: cook slightly beaten eggs and top with cheese, mushrooms, onions, or ham (flat omelet: _______________) • Quiche: savory egg ___________ baked in a ___________. • Soufflés: made of eggs and can be both savory and __________ (egg __________ make it puff during baking) 1.1 Chapter 1 | Breakfast Food and Sandwiches

11. Pancakes, Waffles,Crêpes, and French Toast • Pancakes: __________-weight pour batter • Crêpes: very thin __________-type item with a high ________ content. • Swedish pancakes: slightly ______________ batter that is a bit heavier than a crêpe batter. • Waffles: a medium-weight pour batter cooked in a ________________________ • French toast: sliced bread dipped in an _______________________________________ 1.2 Chapter 1 | Breakfast Food and Sandwiches

12. Preparing BreakfastMeats and Starches • Bacon: _____% fat; cook until it is crisp • Sausage: cook completely through. • Canadian bacon: boneless pork _____ that has been cured and smoked. Cook it the same way as _________. • Fish: smoked _______ or ________ is generally served cold on breakfast and brunch menus. • Hash: a mixture of chopped _______, potatoes, and onions. • _______________: shredded potato cooked on a lightly oiled griddle on medium heat to a light-golden brown on both sides • _______________: 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: ___________ • Hot cereal: (2 types) • Whole: _________ • Granular: ___________ • _____________ 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 ________degrees; don’t hold longer than ___hour; clean coffee urn with ________ • black teas (tea leaves that have been ______________ • Steep in water ___________ degrees for at least 5 minutes • _________ teas (tea leaves that are not fermented). • ______________ tea is made from many different fruits and herbs and is naturally caffeine-free. • Hot _____________ is made from actual chocolate bars. • Hot cocoa is made from the powder of the cacao bean. • Both coffee and tea contain _______________ • Tea has _______ the caffeine contained in a cup of coffee. 1.2 Chapter 1 | Breakfast Food and Sandwiches

15. Basic Kinds of Sandwiches: Hot • A simple _______ 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: • ________ sandwiches: grilled cheese and tuna melt • __________ sandwiches: grilled on a panini press. • sandwiches: dipping the sandwich in beaten egg and then deep-frying it (Monte Cristo). • ____________: 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: • ____________ sandwich: served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, etc. (Poboy) • ______sandwich: flat bread, cold sandwich filling then rolled up. • A multi-decker sandwich has more than ___ slices of bread with several ingredients in the filling (club sandwich); cut into ____ triangles. • Open faced sandwiches: _______ (single slice of bread, cracker, etc. with topping) • ____________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: store between ____ degrees (moisture proof wrapping) • spread serves three main purposes: • prevent the bread from _________up the filling, • adds __________ • adds ______________. • _______ and ____________are the most common spreads. • Filling: to provide the primary _________ (sliced or grilled meat, cheeses, salad mixtures such as egg or tuna) • Sandwiches are often served with _____________such as ketchup, mustard, lettuce, onion, tomato, and sweet pickles. • ______ is generally composed of a crust, sauce, and toppings. 1.3 Chapter 1 | Breakfast Food and Sandwiches

18. Sandwich Stations • __________means that everything needed to prepare an item is ready and at hand. • Portion sliced items by _____ and by __________ • Portion fillings by __________ as well. • Most sandwich stations include: 1. 2. 3. 4. 1.3 Chapter 1 | Breakfast Food and Sandwiches