tailieunhanh - Lecture Professional cooking (6/e): Chapter 24 - Wayne Gisslen

Chapter 24 - Breakfast preparations. After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;. | Chapter 24 Breakfast Preparations Chapter Objectives 1. Describe the composition of eggs and the major differences among grades. 2. Store eggs properly. 3. Prepare the following egg items: hard-, medium-, and soft-cooked eggs; poached eggs; fried eggs; shirred eggs; scrambled eggs; omelets, entrée soufflés; and savory custards. 4. List the key differences between waffle batter and pancake batter, and prepare each. 5. Prepare French toast, and identify the common variations possible by changing the basic ingredients. 6. Prepare each of the two general types of cooked breakfast cereals. 7. Identify the three most common breakfast meats and prepare them. Eggs Composition Yolk White Shell Grades and Quality USDA grades eggs for quality (Grades AA, A, and B) Eggs lose density with age Egg Sizes and Forms Size Eggs are graded by size (minimum weight per dozen) Market Forms Fresh or shell eggs Frozen eggs Dried Eggs Cooking Eggs Avoid high temperatures and long cooking time . | Chapter 24 Breakfast Preparations Chapter Objectives 1. Describe the composition of eggs and the major differences among grades. 2. Store eggs properly. 3. Prepare the following egg items: hard-, medium-, and soft-cooked eggs; poached eggs; fried eggs; shirred eggs; scrambled eggs; omelets, entrée soufflés; and savory custards. 4. List the key differences between waffle batter and pancake batter, and prepare each. 5. Prepare French toast, and identify the common variations possible by changing the basic ingredients. 6. Prepare each of the two general types of cooked breakfast cereals. 7. Identify the three most common breakfast meats and prepare them. Eggs Composition Yolk White Shell Grades and Quality USDA grades eggs for quality (Grades AA, A, and B) Eggs lose density with age Egg Sizes and Forms Size Eggs are graded by size (minimum weight per dozen) Market Forms Fresh or shell eggs Frozen eggs Dried Eggs Cooking Eggs Avoid high temperatures and long cooking time Consider: Coagulation Sulfur Foam Methods of Cooking Eggs Simmering in shell Poaching Frying Shirring Scrambling Omelets Soufflés Custards Breakfast Breads Pancakes and waffles Made from pourable batters on griddle or waffle iron French toast: Basic French toast is made from sliced bread dipped in a batter or eggs, milk, sugar, and flavorings. It is cooked on a griddle. Cereals Hot, Cooked Cereals Two types: Whole, cracked or flaked cereals, such as oatmeal Granular cereals, such as farina Cold Cereals Breakfast Meats Bacon Ham Sausage Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.