Breakfast Foods and Sandwiches
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Breakfast Foods and SandwichesChapter 1
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Milk terms to know…
PasteurizedHeated to destroy harmful bacteria
HomogenizedTreated so that milk fat appears uniformly throughout the product
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Types of Milk• Whole (4% Fat)
• Low Fat (1-2% Fat)
• Skim (0% Fat)
• Buttermilk
• Evaporated
• Condensed
• UHT
• Powdered
• Lactose-Free
• Soy
• Rice
• Almond
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Dairy Storage
Refrigerated 41 or lower
Tightly sealed container
Dairy products tend to
absorb other flavors
quickly and easily
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Types of CreamType of Cream Amount of Fat Notes
Light Whipping Cream About 30%
Heavy Whipping Cream
36-38%
Very Heavy Whipping Cream
40% Greater yield of cream – longer shelf life with products
Light Cream 18-30% Sometimes called coffee cream
Half-and Half 10.5-18% One part milk, one part cream
Sour Cream At least 18% Tangy flavor, thick texture
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All About Butter & MargarineButter is made by mixing cream at a high speed
Salted or unsalted
Clarified = heated to remove milk solids and water – less likely to burn
Margarine is a manufactured food product that contains no milk products. Made with various vegetable and animal fats, flavoring, colors, preservatives, etc… Generally has transfats or trans fatty acids.
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Categories of CheeseUnripened Cheese: Soft and White,
Examples: cottage, ricotta, cream, mozzarella, feta
Semi-ripened Cheese: Rinds are powdery white or golden orange,
creamy in texture
Examples: Brie, Camembert
Semisoft: Mild with buttery flavor, smooth, sliceable
Examples: Gouda, Munster
Blue-veined: Mold is injected or sprayed into cheese, strong flavor
Examples: Blue, Gorgonzola, Roquefort
Firm: Aged, firm texture, mild to sharp flavor
Examples: Cheddar, Gruyere
Very Hard: Ripened with bacteria & enzymes,
slow process, at least 2 years. Hard and dry texture
Examples: Asiago, Parmigiano, Pecorino Romano
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The Versatile Egg• Magic Ingredient!!• Outer shell, white (albumen), yolk, chalazae• White: Protein and water• Yolk: Protein, fat and thickener• Chalazae – membranes that hold the yolk in
place• Grades AA, A, B• Colored eggs??• Jumbo, XL, L, M, S, Peewee • Most recipes based on
Large eggs
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Hard Cooked: boiled in shell until yolk is firmBaked: with other ingredientsShirred: cooked in butter in a ramekinPoached: out of shell, simmered in waterScrambled: gentle heat, constantly stirredFried: sunny side up, over easyRolled Omelet: filled like a burritoFlat Omelet: finish in oven, FrittataSouffleed Omelet: Whip whites, finish in oven Quiche: egg custard baked in a crustSoufflés: base, egg whites, flavorings,
correct timing
Ways to Prepare an Egg
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Hot Breakfast Beverages
• Coffee – US Medium Roast
• Don’t hold over 1 hour
• Tea
• Black: fermented leaves
• Green: not fermented
• Oolong: partially fermented
• Herbal: tisane – no actual tea
• Hot Cocoa
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Sandwich Ingredients
Bread: basic ingredient, edible container
Spread: prevent bread from soaking up the filling, add flavor and add moisture.
Filling: Beef, Pork, Cheese, Salad, Poultry, Vegetables, Fish, Onions, Peanut butter, Pickles, etc…