Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 1 Contents Chapter 17 Breakfast Cookery Section 17.1 Meat and Egg Preparation Section 17.2

Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 1

Contents

Chapter 17 Breakfast Cookery

Section 17.1 Meat and Egg Preparation

Section 17.2 Breakfast Breads and Cereals

Glencoe Culinary Essentials Chapter 17 Breakfast Cookery


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• Traditional breakfast foods usually include eggs, meat, potatoes, breads, pancakes, waffles, and cereals.

• There are many different ways to prepare eggs and breakfast meats.

Section 17.1 Meat and Egg Preparation



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Content Vocabulary Academic Vocabularybreakfast meats

bacon

Canadian bacon

sausage

hash

albumin

porous

egg substitutes

designate

alternative

pasteurized

soufflé

dehydrated

curdle

omelet

season

frittata

quiche

shirred

ramekin



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• Breakfast meats are often served with eggs and a side of bread or potato.

Breakfast Proteins

breakfast meatsMeats such as ham, bacon, Canadian bacon, sausage, hash, and steak.



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Breakfast Proteins

Describe these different types of breakfast meats.

Ham Precooked ham most often used in restaurants; ham made in large quantities for breakfasts is usually baked

Bacon Comes from the side of a pig and is most often smoked for flavor; turkey bacon and smoked flavored bacons are available

Canadian Bacon Comes from boneless pork loin that is smoked and brined, and has a thin layer of fat on its surface

Breakfast Meat Description



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Breakfast Proteins

Describe these different types of breakfast meats.

Sausage Usually made of ground pork that has been seasoned and stuffed into casings; can be served in links or formed into patties; can also be made of chicken or turkey

Hash Chopped meat that is mixed with potatoes, onions, and seasonings and is fried together until lightly browned; usually made of corned beef or roast beef

Steak Commonly pared with eggs; round tip steaks are often used for breakfast

Breakfast Meat Description



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• Egg Composition• Shell

– protects the egg’s contents

• Yolk– one-third of the egg’s weight

– contains fat, protein, vitamins, iron, and cholesterol

• White– also called albumin

– contains riboflavin and more than half of an egg’s protein

Breakfast Proteins

albuminThe clear white of an egg.



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• USDA Egg Grades:• Grade AA, Grade A, Grade B

• Egg Sizes:• Jumbo, X-Large, Large, Medium,

Small, Peewee

• Egg substitutes are made for people with dietary concerns.

Breakfast Proteins

egg substitutesSubstitutes for people with dietary concerns such as high cholesterol.



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• Most breakfast meat and egg dishes can be prepared quickly without much advance preparation.

• The best way to cook breakfast meats is at a low temperature without overcooking.

• Usually, do not add more fat while cooking.

Breakfast Meat Cookery



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• Ham and Bacon• ham slices need to be

warmed; bacon can be cooked in frying pans or an oven

• Sausage• often cooked in bulk in the

oven, then finished to order on the grill




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• Hash• purchased ready-made or made fresh;

lightly sauté until the mixture is golden brown

• Steak• cooked to order depending on

customer preference




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• Eggs must be cooked properly:

• Undercooking eggs can pose a serious health threat from salmonella bacteria.

• Overcooking eggs can make them tough, rubbery, and discolored.

Egg Cookery

What egg dishes have you cooked?



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• Eggs can be:• fried• poached• scrambled• omelets• shirred• simmered

in the shell

Egg Cookery



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Egg Cookery

Describe these different types of omelets.

French and American Toppings are added to the center, and then the omelet is folded around them; French omelets must be stirred and shaken simultaneously

Soufflé A baked egg dish that puffs up; whites are separated from the yolks, then whipped and added back to the yolks for volume

Frittata A flat, open-face omelet that is not folded over; precooked fillings are mixed in, and then the frittata is cooked over low heat without stirring

Omelet Description



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• Soft- , medium- , and hard-cooked eggs are all cooked in the shell in hot water.

• Different cooking methods of eggs require different plating techniques.

Egg Cookery



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• Some type of bread or cereal is usually found in any breakfast dish.

• Pancakes, French toast, and waffles are usually cooked to order, while pastries and other breads are often ready-made.

Section 17.2 Breakfast Breads and Cereals



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Content Vocabulary Academic Vocabularyhome fries

hash browns

cottage fries

ready-made bread

granola

pastries

doughnut

quick breads

mainstay

function

muffin

biscuit

scone

English muffin

fold

side order

French toast



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• The standard breakfast menu includes eggs, meat, potatoes, breads, pancakes, waffles, cereals, fruit, and yogurt.

Quick-Service Breakfasts



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• Potatoes come as: • home fries• hash browns• cottage fries

Quick-Service Breakfasts

home friesFrench fries that are usually diced or sliced, served during breakfast.

hash brownsPotatoes that are shredded and may include onions and seasonings.

cottage friesFrench fried potatoes that are cut into ½-inch thick circles, usually served during breakfast.



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• All breads should be served fresh.

• Breads can be freshly made or ready-made.

Breakfast Breads and Cereals

ready-made breadBreads made in advance and delivered to restaurants.



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• Breakfast breads can include:

• pancakes• toast• biscuits• muffins• French toast• waffles


biscuitA small, round quick bread.

muffinA quick bread made with egg and baked in a cupcake mold.

French toastBread that has been dipped in a batter and then sautéed.



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• Hot cereals can be granular, such as grits, or whole, cracked, or flaked, such as oatmeal.

• Cold cereals are purchased ready to eat, but some restaurants make their own granola.


granolaA blend of grains, nuts, and dried fruits.



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• Ready-made and made-to-order breakfast breads include:

• pastries• doughnuts• quick breads• French toast


• pancakes• waffles• toast, English

muffins, bagels

What breakfast breads and cereals have you tried?



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Chapter Summary

Section 17.1Meat and Egg Preparation• Eggs are a basic ingredient in many

breakfast dishes. • Grading eggs allows foodservice operations to

choose the right eggs for their needs. • There are many types of cooked eggs. • Meats such as bacon, ham, and sausage are

common at breakfast.



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Chapter Summary

Section 17.2Breakfast Breads and Cereals• Quick bread choices include muffins, biscuits,

loaf breads, and scones. • Pancakes, and waffles are also considered

quick breads. • French toast, although technically not a quick

bread, is a popular breakfast item. • Hot and cold cereals are also served at

breakfast with a variety of sides.



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

Meats such as ham, bacon, Canadian bacon, sausage, hash, and steak.

Carnes como jamón, tocino, tocino canadiense, salchichas, picadillo y bistec.

breakfast meats carnes para eldesayuno



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Show Definition

Meat that comes from the side of a pig, and is cured and often smoked for flavor.

La carne que proviene de la parte lateral de un cerdo, que es curada y, a menudo, se hace ahumada para que tenga más sabor.

bacon tocino



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Show Definition

A breakfast meat from boneless pork loin. It is smoked and brined, with a thin layer of fat on its surface.

Una carne de desayuno de lomo de cerdo deshuesado. Es salado y ahumado, con una fina capa de grasa en la superficie.

Canadian bacon tocino canadiense



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Show Definition

A breakfast meat often made of ground pork that has been seasoned and stuffed into casings; also available as patties.

Una carne para el desayuno hecha de carne de cerdo molida que ha sido sazonada, y se usa para rellenar las tripas; disponible también en albóndigas de carne.

sausage salchicha



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Show Definition

Chopped meat that is mixed with potatoes and onions, and then browned.

Carne picada que se mezcla con papas y cebollas y luego se dora.

hash picadillo



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Show Definition

The clear white of an egg.

Es la clara o parte blanca del huevo.

albumin albúmina



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Show Definition

For eggs, flavors and odors can be absorbed through the shell.

Para los huevos, los sabores y los olores pueden ser absorbidos a través de la cáscara.

porous porosidad



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Show Definition

Substitutes for people with dietary concerns such as high cholesterol.

Sustitutos para las personas con una dieta especial, como las que tienen el colesterol alto.

egg substitutes sustitutos del huevo



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Show Definition

Food that is heated at very high temperatures for a short time to destroy bacteria.

Alimentos que se han calentado a temperaturas muy elevadas durante un corto tiempo para destruir las bacterias.

pasteurized pasteurizado



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Show Definition

A puffed egg dish that is baked in the oven.

Un platillo a base de huevo que se cocina en el horno.

soufflé suflé



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Show Definition

Water has been removed.

Que se ha removido el agua.

dehydrated deshidratados



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Show Definition

To separate, as in egg yolks and whites that have been cooked at too high of a temperature.

Separar, como en las yemas de huevo y las claras que han sido cocidas en una temperatura muy alta.

curdle cuajarse



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Show Definition

An egg specialty dish made of beaten eggs that are cooked without stirring. Once the eggs are set, they are folded in half in the pan.

Especialidad hecha con huevos batidos que se cocinan sin revolver. Una vez que los huevos se van endureciendo, se doblan por la mitad en la sartén.

omelet omelet (tortilla)



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Show Definition

Sealing the surface of a pan with a layer of baked-on oil to prevent sticking.

Cubrir la superficie de una sartén con una capa de aceite para evitar que se peguen los alimentos.

season sazonar



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Show Definition

A flat, open-face omelet. Eggs are beaten and mixed with the precooked filling ingredients, and then cooked over low heat without stirring.

Un omelet abierto. Los huevos se baten y se mezclan con los ingredientes que ya están cocidos y luego se cocina a baja temperatura y sin revolver.

frittata frittata



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Show Definition

A pie crust filled with a mixture of eggs, cream, cheese, and vegetables or meat.

Un pastel con corteza relleno con una mezcla de huevos, crema, queso y verduras o carne.

quiche quiche



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Show Definition

Eggs covered with cream or milk and sometimes bread crumbs. Usually prepared in ramekins lined with a variety of ingredients.

Huevos cubiertos con crema o leche y a veces con migas de pan. Normalmente preparado en un recipiente pequeño de cerámica y con una variedad de ingredientes.

shirred shirred



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Show Definition

A small individual baking dish.

Una refractaria pequeña individual para hornear.

ramekin potecito individual



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Show Definition

French fries that are usually diced or sliced, served during breakfast.

Papas fritas cortadas en cubos o rebanadas que normalmente se sirven en el desayuno.

home fries papas fritas caseras



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Show Definition

Potatoes that are shredded and may include onions and seasonings.

Papas ralladas que pueden tener cebollas y condimentos.

hash browns papas hash brown(fritura de papas ralladas)



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Show Definition

French fried potatoes that are cut into 1/2-inch thick circles, usually served during breakfast.

Papas fritas cortadas en círculos de 1/2 pulgada de grosor, suelen servirse al desayuno.

cottage fries papas fritas enrebanadas



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Show Definition

Breads made in advance and delivered to restaurants.

Panes hechos con anterioridad y entregados a los restaurantes.

ready-made bread panes listos paraentregar



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Show Definition

A blend of grains, nuts, and dried fruits.

Una mezcla de granos, nueces y frutas secas.

granola granola



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Show Definition

Also known as Danishes, made from yeasted, sweetened dough with butter.

También conocidos como daneses, hechos de masa dulce con levadura y con mantequilla.

pastries pastelitos



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Show Definition

A sweetened, deep-fried pastry that often is ring-shaped.

Masa dulce frita que a menudo tiene forma de anillo.

doughnut dona



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Show Definition

A type of bread made from quick acting leavening agents such as baking powder.

Un tipo de pan hecho con una levadura que actúa rápidamente, como el polvo para hornear.

quick breads pan rápido



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Show Definition

A quick bread made with egg and baked in a cupcake mold.

Un panecillo rápido hecho con huevo y cocido en un molde para panecillos.

muffin panqué



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Show Definition

A small, round quick bread.

Un pan pequeño y redondo.

biscuit bizcocho (bisquet)



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Show Definition

A type of quick bread similar to biscuits that is often cut into triangle shapes.

Un tipo de pan rápido similar a las galletas que a menudo se corta en forma triangular.

scone bollo



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Show Definition

Made from bread dough that is cut into rounds and then toasted.

Hechos de masa de pan que se corta en rodajas y luego se tuestan.

English muffin panecillos ingleses



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Show Definition

To use a rubber spatula to carefully mix the egg whites and batter to not lose volume.

Utilizar una espátula de goma y mezclar cuidadosamente las claras de huevo y la masa sin que pierdan volumen.

fold incorporar



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Show Definition

An order of food in addition to what is served as the main dish.

Una orden de alimentos, además de lo que se sirve como platillo principal.

side order plato adicional(acompañamiento)



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Show Definition

Bread that has been dipped in a batter and then sautéed.

Pan que se baña en una masa y luego se dora.

French toast pan francés



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Show Definition

To be a sign of. Destinar a.

designate designar



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Show Definition

Substitute. Sustituto.

alternative alternativa



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Show Definition

Main part or support. Parte principal o apoyo.

mainstay punto de apoyo



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Show Definition

An event. Un evento.

function función

End of

Chapter 17Breakfast Cookery

Documents

Glencoe Culinary Essentials Chapter 17 Breakfast Cookery 1 Contents Chapter 17 Breakfast Cookery Section 17.1 Meat and Egg Preparation Section 17.2