Breakfast Cookery/ chefqtrainer.blogspot.com

Breakfast Cookery

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List and explain types of breakfast Identify the quality characteristics of various egg

preparations List and explain quick breads and griddle items commonly

served for breakfast Discuss potato preparations commonly served for breakfast Prepare a variety of eggs, quick breads and griddle items,

breakfast meats, and potatoes using standardized recipes

Learning Objectives

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Types Of Breakfast Continental Breakfast American Breakfast English Breakfast

Additional: Indonesian Breakfast Japanese breakfast

Continental breakfast The traditional continental breakfast, Bread end toast (croissant,

brioche , Danish pastry, etc.), butter or any preserves , juices or fruits and coffee or tea as a hot beverages.

American Breakfast American breakfast is heavy breakfast American Style Breakfast : two eggs (fried or poached), Meat

(sliced bacon, sausages), potato, bread and toast with preserves and butter, pancakes with syrup, cereal (cornflakes, oatmeal etc. ), coffee/tea, Juices and fruits(orange, grapefruit etc.) .

English Breakfast A full English Breakfast menu may consists more elaborated and

eleven-courses of meal. The extent and variety of the menu will depend on the type of establishment in which it is being served.

The items in English Breakfast consists: Choice of juices, Cereals, 2 Eggs , Fish, Black pudding , Hot meat, Baked bean, Bread, Fresh Fruits, Cheese, Beverages (Tea, Coffee, Hot Chocolate, Milk etc

Indonesian BreakfastIndonesian people from different regions have different favorite breakfast menu. Most of the Indonesian traditional breakfast is based on rice, with various condiments and other side dishes.Indonesian breakfast :Bubur AyamLontong SayurNasi UdukNasi Goreng

Bubur Ayam Lontong Sayur

Nasi Uduk Nasi Goreng

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Japanese Breakfast Generally, a traditional Japanese breakfast consists of steamed

rice, miso soup, a protein such as grilled fish or rolled omelette (tamagoyaki) and various side dishes.

Side dishes ; tsukemono (Japanese pickles), nori (dried seasoned seaweed), natto (fermented soy beans), kobachi (small side dishes which usually consist of vegetables), and green salad.

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Tsukemono (Japanese pickles),

Egg Cookery

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Eggs cooked in shell Fried eggs Poached eggs Scrambled eggs Omelet

Egg Cookery

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1. Place eggs in a pot with enough water to completely submerge them

2. Bring (or return) water to a simmer

3. Start timing the cooking once the water reaches a simmer and cook to the desired doneness

4. Evaluate the quality of the cooked eggs

Eggs Cooked in the ShellMethod :

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Tender, fully cooked white No green rim around yolk Yolk cooked to desired doneness Served warm or cold

Quality Criteria:

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1. Heat pan and cooking fat over moderate heat

2. Break eggs into cups and slide into the hot fat

3. Cook egg to the desired degree of doneness

4. Evaluate the quality of the finished fried eggs

Fried EggsMethod:

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Tender, fully cooked white No color No excess fat Yolk cooked to desired doneness Examples

Over easy Over medium Over hard Sunny side up

Quality Criteria

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1. Bring water, vinegar, and salt to a simmer (180°F)

2. Add the shelled egg to the simmering water

3. Remove eggs when done

4. Evaluate the quality of the poached egg

Poached EggsMethod:

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Tender, fully cooked white Runny, yet warm yolk Delicately set Compact, oval shape Trimmed, if necessary

Quality Criteria

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1. Blend eggs just until yolks and whites are combined; add liquid, if using

2. Preheat pan and melt the butter

3. Cook eggs over low heat, stirring constantly

4. Season eggs, if desired

5. Evaluate the quality of the finished scrambled eggs

Scrambled EggsMethod:

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Small, soft creamy curds Not runny Not dried out Serve warm

Quality Criteria

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• American Omelet – folded in half• French Omelet – rolled, no color• Frittata – Italian, - open face

Omelets

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1. Blend eggs with any liquid if using

2. Heat pan and then add the oil or butter medium high heat, add any appropriate fillings or garnishes at this time

3. Add eggs and cook the omelet until the eggs are properly set; add any additional fillings or garnishes, if desired

4. Season omelet, if desired

5. Evaluate the quality of the finished omelet

OmeletsMethod:

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American Omelet

1. Heat pan and then add the oil or butter over medium high heat

2. Add eggs and cook the omelet until the eggs are properly set .

3. While the eggs are still wet, top it with cheese and other toppings (don't overdo it). Leave it alone until a crust forms along the edge.

4. Shake the pan gently to make sure the omelet is loose, then use your spatula to flip one side over the other into a half moon. Transfer to a warm plate and serve immediately.

American Omelet

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1. Start by gently spreading or flattening the omelet in the pan to even it out for the best-looking rolled and folded omelets

2. Roll edge of omelet nearest the handle toward the center and loosen the omelet

3. Roll omelet out of the pan, completely encasing any filling (make sure the edges are caught neatly underneath the omelet), directly onto a heated plate

4. It may be necessary to shape the omelet with a clean towel

French OmeletMethod:

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French Omelet

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Tapered shape to both ends Little to no color Interior like scrambled egg Exterior smooth - no folds or wrinkles Stuffing cooked and warm if applicable

Quality Criteria

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Frittata

Frittata is an Italian egg omelet or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

Quick Breads

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Quick Breads Tender and delicate texture Pourable batter or a soft dough Leaveners

Most often chemical - Baking powder, baking soda Less often physical - Steam from butter or whipped egg whites

Mixing methods Straight Creaming Rubbing

Examples Muffins and loaves Pancakes, waffles and crepes

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Muffins and Loaves

• Spoonable batter• Mixing method

• Straight or Creaming• Chemical leaveners• Tender, soft texture• Muffins baked individually• Loaves baked and sliced

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Pancakes, Waffles, and Crêpes

Pourable batter Mixing method

Straight Chemical leaveners Tender, soft, and light texture

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Crapes

WafflesPancakes

Tender and flaky texture Mixing method Rubbing Scones and Biscuits

Leaveners Chemical Physical (steam from butter)

Baked individually Scones – sweet or savory Biscuits – generally savory

Scones and Biscuits

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3 Kinds of Mixing Method

Straight Creaming Rubbing

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1. Sift dry ingredients together

2. Combine all liquid ingredients in a bowl

3. Add wet to the dry

4. Scale batter into/on appropriate pan

5. Bake or cook

Straight Method

1. Cream fat and sugar together

2. Add flavorings, mix well

3. Gradually add eggs

4. Add liquid alternating with dry ingredients

5. Mix until smooth (do not overmix)

6. Scale batter into pans

7. Bake or cook the batter

Creaming Method

1. Sift dry ingredients

2. Toss the cut-up fat (cold) with flour mixture

3. Cut in the fat

4. Add just enough ice-cold water to moisten the dough so it will hold together

5. Knead two or three times to pull into a ball

6. Refrigerate for 20 minutes

7. Scale and roll as appropriate

Rubbing Method

Breakfast Meats Cured and/or smoked pork product

Ham Bacon/pancetta English or Canadian Bacon

Sausages Hash Other ideas?

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Cured/Smoked Pork Products

Ham Cured/ hot smoked hind leg of hog

Bacon/ Pancetta Cured/ smoked pork

English or Canadian Bacon Brine-cured and hot-smoked pork but

or loin

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Breakfast sausages Heavily seasoned Twice ground pork Bulk or as links

Hash Finely diced or shredded meat Diced or mashed potatoes Crisped in a pan or griddle Corned beef, turkey, or pork

Sausages and Hash

Breakfast sausages

Hash browns

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Breakfast Potatoes

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Cottage Fries Fries Lyonnaise Potatoes O’Brien Potatoes Macaire Potatoes Potato Pancakes Hash brown Potatoes Roasted Potatoes

Breakfast Potatoes

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