Y2.U1.2

Breakfast Foods

Objectives

Prepare pancakes, crêpes, waffles, and French toastPrepare ham, hash, grits, cold cereals, oatmeal and

sausagePrepare coffee, tea, and cocoa

Terms

Chemical leaveners Home fries

Crêpe (CRAPE/CREPP) Pancake

French Toast Quick bread

Hash Waffle

Hash browns

Breakfast

Typical breakfast foods includeCoffee, tea, or other hot beverageFruit/fruit juiceBreads, including pastriesCereals or grainsPotatoesPancakes, waffles and French toastMeats or fishDairy products (milk/cheese/yogurt)

Breakfast Breads

Breakfast breads include muffins, quick breads, biscuits, English muffins, bagels, Danish pastry, croissants and cinnamon rolls.Quick breads are leavened chemically, usually by adding

baking soda and/or baking powder

Chemical leaveners

Baking Soda: Sodium bicarbonate: NaHCO3

Alkaline, baseReleases carbon dioxide CO2 when both acid and

moisture are presentMust be baked at once to prevent leavening loss

Common acids usedButtermilk, sour cream, lemon juice, honey, molasses,

fresh fruit

Chemical leaveners

Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA2SO4 and sodium aluminum sulfate Al2[SO4]3 (SAS) or monocalcium phosphate CAH4[PO4]2 (MCP)Single acting: not often used, only needs moisture for reactionDouble acting: most common, reacts with moisture and provides a

secondary reaction with heat

Baking Ammonia: provides a rapid release in dry, large surface area products (crackers)

More on Chemical LeaveningAs baking soda comes in contact with an acid such

as sour cream, thousands of tiny bubbles (CO2) are released. When heated the bubbles expand, causing the product to rise.

Baking powder, which already has the acid, produces CO2 when combined with water. Double Acting baking powder releases CO2 a second time under the influence of heat.

Sapp-delays - refrigerated uses glucno-delta-lactone→gluconic acid

Salp-releases between 100-104

Dmp-releases between 104-111

Dcpd-releases between 135-140

Baking Soda Amounts for Common Acids

Use ½ teaspoon baking soda for:

1 cup Buttermilk, yogurt, sour cream

¾ cup Brown sugar, molasses, honey

½ cup Cocoa powder (not Dutch-process)

1 ½ tea. Cream of tartar

1 tea. Lemon juice, vinegar

Rule of Thumb

Griddlecakes and Crêpes

Pancakes and waffles are medium weight batters that are usually chemically leavened

Crêpes are a thin batter and are unleavenedBlintzes are crêpes cooked on one side and filled with a

sweetened farmers cheese

French toast is sliced bread dipped in an egg and milk mixture and lightly fried

Griddlecakes and Crêpes

Waffles are made from a medium pour batter into which whipped egg whites are folded and cooked in a waffle maker. (May have more oil and egg.) They are lighter and crisper than a pancake.

Swedish Pancake: small, slightly sweetened, heavier batter made in a plett pan

Breakfast Meats

Meats, at breakfast, tend to be side dishesTypical breakfast meats include bacon, ham,

sausage, steak, hash, and fishBacon is about 70% fat and should be cooked at a

moderate temperature to control shrinkage, (sausage)

Hash is corned beef, roast beef, or roast turkey diced or ground then added to diced potatoes, with onion, and sautéed

Breakfast Potatoes

Typical breakfast potatoes areHome fries which are medium to small dice potatoes,

pan or griddle fried (raw: sliced, diced, shredded- ps book)

Hash browns which are grated potatoes pan or deep fried. (cooked potato: peeled,

chilled, shredded)

Cereals/Grains

TypesHot cold

Two types of hotWhole/cracked/flaked

oatmeal, cracked wheat

Granular farina, cornmeal, grits

Fruit

Halved grapefruit, raw or broiledFresh fruit, whole or slicedCompotes, jamJuices

ZAP! You’re on Break

Breakfast Beverages

Coffee Tea Hot chocolate JuiceFirst/last impression

Coffee Tree

Inside the fruit (“cherry”) is 2 flat sided seedsCherries are cleaned, fermented and hulled leaving

the beans, at this point, greenTwo species

Arabica: more flavorfulRobusta: more productive

Climatic conditions have a profound effect on quality, hence: Columbian, Blue Mountain (Jamaica), Kona (Hawaii)

Coffee Roast

The degree of roasting determines the intensity of flavor, darkness of bean and bringing the oils to the surface

Sugars, fats, starches are emulsified, caramelized, released

Light Light, Half City, New England , Cinnamon

Dry Light bodied, sour, snappy, grassy

Medium American, breakfast, Viennese , City, Full City

Mostly Dry, some oil

Sweeter, fuller body, some complexity

Dark French, Italian, Espresso Shiny with oil

Spicy, chocolaty

Grind Type of coffee maker

determines the fineness of grind

Fineness of grind determines time of extraction

Store airtight, away from heat and light

Freeze beans for extended storage, do not refrigerate

Tasting Judged on 4 characteristics

AromaAcidityBodyFlavor

Coffee Brewing2 methods

Decoction: boil until flavor is removed from substanceOld method used mostly for Turkish coffee

InfusionSteeping: mixing with hot waterFiltering: pouring hot water over grinds through filterDrip: pouring hot water over grinds through strainerPercolating: now unpopular, continuous boiling ruins flavor

A good cup of coffee results from proper ratio of coffee grounds : water : contact time

Brew Temperature: 195-200 degrees F.

Coffee Brewing & Service

2 level Tablespoons (.4oz.) coffee grounds to 6 oz. water

Keep equipment cleanServe as soon as possibleCoffee can be held at 185-190°F. no longer than 1

hour, preferably in a thermal carafe

Deconstructing EspressoEspresso is a method of forcing hot water through

finely ground coffee grounds under pressure, producing a strong, rich and smooth coffeeMachiatto: “marked” with a bit of steamed milkCappuccino: 1/3 espresso; 1/3 steamed milk; 1/3 foamed

milkCafè latte: 1/3 espresso; 2/3 steamed milkCafé au lait: “coffee with milk” equal portions strong

coffee and hot milkCafè mocha: 1/3 espresso; 2/3 steamed milk; flavored

with chocolate syrup; dressed with whipped cream and chocolate shavings

Coffee Notes

Instant coffee: dried, freeze dried; best used to flavor breads, cakes, custards, sauces, ice creams, frostings

Decaffeinated: process removes 97% of caffeine

Tea

Second most consumed drink in the world; first is water

Botanical classificationCamellia Sinensis

China

Camellia AssamicaIndia

Camellia CambdiensisCambodia

Tea StylesGreen

Un-fermented, minimum oxidationFlavor characteristics

Green, fresh, floral, roasted, sweet, bitterVegetive flavors go well with mild or subtly-

flavored foods

“Gunpowder” form rolled into small balls or pellets

Tea StylesOolong

Simi-fermented; oxidation 10-70%Flavor characteristics

Medium to heavy (greener to blacker), floral, fresh, green, fruity, not bitter or astringent

Pair greener oolongs with scallops/lobster/rich, sweet foods; and blacker oolongs with richer foods such as duck and grilled meats

Formosa oolong has a peachy flavor

Tea StylesBlack

Fully-fermentedFlavor characteristics

Fresh, bright, floral, robust, strong, complex, astringent

Pair with full flavored foods; meat and spicy dishes

Common varietiesCeylon, Keemum, Lapsang Souchang (smoked

over pine needles), Yunnan, Assam, Darjeeling (considered “champagne” of teas)

Brewing Tea

Boiling water (just under for green)Level teaspoon (2g.) tea : 6 oz. waterSteep (exposed to water at least 175°F.)

Green: 2-4 minutesOolong 4-6 minutesBlack 5 minutes

Tea Notes

Tea has about half the caffeine as coffeeHerb tea (tisanes) is made from many different fruit

and herb blends and is naturally caffeine-freeFor iced tea use 50% more tea while brewing (to

counteract ice)

Hot Chocolate/Cocoa

The Aztecs were probably the first to use cocoa as a drink, in fact, it is as a drink that cocoa was first used.

Hot chocolate can be made with cocoa powder or chocolate and blends well with a number of flavorings