breakfast foods and sandwiches
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Breakfast Foods and Sandwiches. Chapter 1. Milk terms to know…. Pasteurized Heated to destroy harmful bacteria Homogenized Treated so that milk fat appears uniformly throughout the product. Types of Milk. Whole (4% Fat) Low Fat (1-2% Fat) Skim (0% Fat) Buttermilk Evaporated - PowerPoint PPT PresentationTRANSCRIPT
Breakfast Foods and SandwichesChapter 1
Milk terms to know…
PasteurizedHeated to destroy harmful bacteria
HomogenizedTreated so that milk fat appears uniformly throughout the product
Types of Milk• Whole (4% Fat)
• Low Fat (1-2% Fat)
• Skim (0% Fat)
• Buttermilk
• Evaporated
• Condensed
• UHT
• Powdered
• Lactose-Free
• Soy
• Rice
• Almond
Dairy Storage
Refrigerated 41 or lower
Tightly sealed container
Dairy products tend to
absorb other flavors
quickly and easily
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
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.
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
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
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
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
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…