tailieunhanh - Ebook On cooking - A textbook of culinary fundamentals (5/E): Part 2

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. | “ I had an excellent repast—the best repast possible—which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed. . . . It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it. —H ENRY J AMES , A MERICAN CHAPTER NOVELIST TWENTY EGGS AND BREAKFAST 570 ” (1843–1916) EGGS AND BREAKFAST 571 After studying this chapter, you will be able to: • understand the composition of eggs • purchase and store eggs properly • apply various cooking methods to eggs • prepare pancakes and other griddlecakes • understand various beverages typically served at breakfast • offer customers a variety of breakfast foods NATURE DESIGNED EGGS AS THE FOOD SOURCE for developing chicks. Eggs, particularly chicken eggs, are also an excellent food for humans because of their high protein content, low cost and ready availability. They are extremely versatile and are used throughout the kitchen, either served alone or as ingredients in a prepared dish. Eggs are used to provide texture, flavor, structure, moisture and nutrition in everything from soups and sauces to breads and pastries. Egg dishes are, of course, most often associated with the meals breakfast and brunch. But food service operations must offer a variety of breakfast options to appeal to a wide range of consumers. Breakfast cookery is often one of the first line positions a new cook will be offered. This important duty requires speed, timing and precision and can help an apprentice or beginning cook develop organized, efficient work habits. This chapter discusses cooking methods used for eggs as well as breakfast meats, griddlecakes, crêpes, cereals and the beverages coffee and tea. Other foods typically served at breakfast, such as quick .