Section 17.1 Meat and Egg Preparation

Glencoe Culinary Essentials Chapter 17 Breakfast Cookery

Chapter 17 Breakfast Cookery

1

• 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



2

• 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.



3

• 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.



4

• 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.



5

• 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



6

• 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




7

• Hash• purchased ready-made or made fresh;

lightly sauté until the mixture is golden brown

• Steak• cooked to order depending on

customer preference




8

• 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?



9

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

in the shell

Egg Cookery



10

Egg CookeryDescribe 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



11

• 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



12

• 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



13

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

Quick-Service Breakfasts



14

• 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.



15

• 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.



16

• 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.



17

• 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.



18

• 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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Section 17.1 Meat and Egg Preparation