Breakfast Cookery: www.chefqtrainer.blogspot.com

Breakfast Cookery - Power Point and Pictures

1. Breakfast Cookery

2. 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

3. Types Of Breakfast
Continental Breakfast
American Breakfast
English Breakfast
Additional:
Indonesian Breakfast
Japanese breakfast

4. 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.

5. 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.) .

6. 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

7. Indonesian Breakfast
Indonesian 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 Ayam
Lontong Sayur
Nasi Uduk
Nasi Goreng

8. 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.

9. Eggs cooked in shell
Fried eggs
Poached eggs
Scrambled eggs
Omelet
Egg Cookery

10. 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
Method : Eggs Cooked in the
Shell

11. Tender, fully cooked white
No green rim around yolk
Yolk cooked to desired
doneness
Served warm or cold
Quality Criteria:
Eggs Cooked in Shell

12. 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
Method: Fried Eggs

13. 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 : Fried Eggs

14. 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 Eggs

15. Tender, fully cooked white
Runny, yet warm yolk
Delicately set
Compact, oval shape
Trimmed, if necessary
Quality Criteria: Poached Eggs

16. 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
Method: Scrambled Eggs

17. Small, soft creamy
curds
Not runny
Not dried out
Serve warm
Quality Criteria: Scrambled Eggs

18. 1.American Omelet – folded in half
2.French Omelet – rolled, no color
3.Frittata – Italian, - open face
Omelets

19. 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
Method: Omelets

20. 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.

21. 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 Omelet

22. 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 French Omelet

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

24. Quick Breads

25. Muffins and Loaves
•Spoonable batter
•Mixing method
•Straight or Creaming
•Chemical leaveners
•Tender, soft texture
•Muffins baked
individually
•Loaves baked and sliced

26. Pancakes, Waffles, and
Crêpes

27. 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

28. Mixing Method

29. 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

30. 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

31. 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

32. Cured and/or smoked pork
product
Ham
Bacon/pancetta
English or Canadian Bacon
Sausages
Hash
Other ideas?
Breakfast Meats

33. Cured/Smoked Pork
Products

34. 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

35. Breakfast Potatoes