Breakfast Workshop with Resonate: Oatmeal or Eggs? What Your Breakfast Says About You
PowerPoint ® Presentation Chapter 11 Eggs and Breakfast Eggs Egg Preparation Pancakes and Waffles...
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PowerPoint ® Presentation 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
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Transcript of PowerPoint ® Presentation Chapter 11 Eggs and Breakfast Eggs Egg Preparation Pancakes and Waffles...
PowerPoint® PresentationPowerPoint® Presentation
Chapter 11Chapter 11Eggs and BreakfastEggs and Breakfast
Eggs • Egg Preparation • Pancakes and Waffles • French Toast • Crêpes
and Blintzes • Breakfast Meats • Breakfast Sides • Breakfast Cereals •
Breakfast Beverages • Plating Breakfast
Eggs • Egg Preparation • Pancakes and Waffles • French Toast • Crêpes
and Blintzes • Breakfast Meats • Breakfast Sides • Breakfast Cereals •
Breakfast Beverages • Plating Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Eggs may be served at any meal, such as with a croque madame.
Eggs may be served at any meal, such as with a croque madame.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
An egg is composed of four main parts: the shell, shell membrane, yolk, and albumen (white).
An egg is composed of four main parts: the shell, shell membrane, yolk, and albumen (white).
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Eggs are a nutrient-dense food, which means they have a high proportion of nutrients to calories.Eggs are a nutrient-dense food, which means they have a high proportion of nutrients to calories.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Eggs and egg substitutes are also sold frozen for a longer shelf life.Eggs and egg substitutes are also sold frozen for a longer shelf life.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
U.S. Food and Drug Administration (FDA) labeling regulations require that the presence of eggs be marked on food labels in bold print.
U.S. Food and Drug Administration (FDA) labeling regulations require that the presence of eggs be marked on food labels in bold print.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Eggs are classified according to size based on the minimum weight per dozen eggs.Eggs are classified according to size based on the minimum weight per dozen eggs.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
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.
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.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Eggs are tested for Salmonella enteritidis, the bacteria found inside eggs that are contaminated from infected laying hens.
Eggs are tested for Salmonella enteritidis, the bacteria found inside eggs that are contaminated from infected laying hens.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Leftover eggs should be tightly covered with plastic wrap before being refrigerated and should be used within two to four days.
Leftover eggs should be tightly covered with plastic wrap before being refrigerated and should be used within two to four days.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Fried eggs are technically sautéed and pan-fried.Fried eggs are technically sautéed and pan-fried.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
A nonstick sauté pan is often used to help prevent fried eggs from sticking and potentially breaking the yolks.A nonstick sauté pan is often used to help prevent fried eggs from sticking and potentially breaking the yolks.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Scrambled eggs are whisked using a tilted wheel-like motion to combine the yolks and whites.Scrambled eggs are whisked using a tilted wheel-like motion to combine the yolks and whites.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Omelets may be filled with a variety of cheeses, vegetables, and meats.
Omelets may be filled with a variety of cheeses, vegetables, and meats.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
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.
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.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
A quiche is a baked egg dish composed of a savory custard baked in a piecrust.
A quiche is a baked egg dish composed of a savory custard baked in a piecrust.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Popular variations of eggs Benedict are offered by many foodservice operations.Popular variations of eggs Benedict are offered by many foodservice operations.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Hard-cooked eggs in the shell have a bright, solid white and a pale, crumbly yolk.
Hard-cooked eggs in the shell have a bright, solid white and a pale, crumbly yolk.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
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.
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.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
A waffle iron simultaneously cooks both sides of a waffle.
A waffle iron simultaneously cooks both sides of a waffle.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
French toast is batter-dipped bread that is cooked until each side is golden brown.
French toast is batter-dipped bread that is cooked until each side is golden brown.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Blintzes are often filled with a sweetened cheese mixture.
Blintzes are often filled with a sweetened cheese mixture.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Turkey sausages offer a lower fat alternative to pork sausages.
Turkey sausages offer a lower fat alternative to pork sausages.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Sausage links are cooked by separating the links, placing them on a sheet pan, and baking at 350°F until done.
Sausage links are cooked by separating the links, placing them on a sheet pan, and baking at 350°F until done.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Layer-packed bacon is packaged with each slice separated and laid out on sheets of parchment paper. Layer-packed bacon is packaged with each slice separated and laid out on sheets of parchment paper.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Ham and Canadian bacon are popular breakfast meats.Ham and Canadian bacon are popular breakfast meats.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
A steak and eggs or chops and eggs dish typically includes eggs cooked to order and a side of breakfast potatoes.
A steak and eggs or chops and eggs dish typically includes eggs cooked to order and a side of breakfast potatoes.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Hash is composed of shredded and chopped meat and cooked with diced potatoes, onions, and seasonings.Hash is composed of shredded and chopped meat and cooked with diced potatoes, onions, and seasonings.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Two popular breakfast potato preparations are hash browns and home fries.Two popular breakfast potato preparations are hash browns and home fries.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Biscuits and bagels are two common breakfast breads. Biscuits and bagels are two common breakfast breads.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Danishes are a common breakfast pastry.Danishes are a common breakfast pastry.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Fruit that is in season is most often served as an accompaniment.Fruit that is in season is most often served as an accompaniment.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Granolas are often served with yogurts, milks, fresh fruit, or porridge. Granolas are often served with yogurts, milks, fresh fruit, or porridge.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Oatmeal and grits are popular hot breakfast cereals.Oatmeal and grits are popular hot breakfast cereals.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
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.
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.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Coffee beans are roasted to varying levels of darkness to produce different levels of flavor and aromas.Coffee beans are roasted to varying levels of darkness to produce different levels of flavor and aromas.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Espresso is used as the base for many specialty coffee drinks such as cappuccinos, lattes, and mochas.Espresso is used as the base for many specialty coffee drinks such as cappuccinos, lattes, and mochas.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Tea is the primary breakfast drink for a majority of the world’s population.Tea is the primary breakfast drink for a majority of the world’s population.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Black tea is graded according to the shape and size of the tea leaves. Black tea is graded according to the shape and size of the tea leaves.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Grapefruit juice is just one of the many fruit juices commonly offered on breakfast menus.
Grapefruit juice is just one of the many fruit juices commonly offered on breakfast menus.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Milks are classified according to the percentage of milk fat that remains after processing. Milks are classified according to the percentage of milk fat that remains after processing.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Smoothies are blended drinks made of fruit, yogurt, and/or milklike beverages.
Smoothies are blended drinks made of fruit, yogurt, and/or milklike beverages.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Common breakfast garnishes include strawberries and orange slices.
Common breakfast garnishes include strawberries and orange slices.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
Hot skillet breakfasts often incorporate eggs, potatoes, and cheeses.Hot skillet breakfasts often incorporate eggs, potatoes, and cheeses.
Chapter 11 — Eggs and BreakfastChapter 11 — Eggs and Breakfast
A successful breakfast buffet offers a variety of foods that are well prepared and arranged to showcase a wide variety of colors.
A successful breakfast buffet offers a variety of foods that are well prepared and arranged to showcase a wide variety of colors.
