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Comprehensive Guide to Breakfast Cooking

This document provides an overview of different types of breakfast foods from around the world. It discusses continental, American, English, Indonesian and Japanese breakfast styles. It also covers various egg preparations like fried eggs, poached eggs and omelets. Finally, it summarizes common breakfast sides like potatoes, sausages, and quick breads made with mixing methods like straight, creaming and rubbing.

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Rekha Chittej
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883 views32 pages

Comprehensive Guide to Breakfast Cooking

This document provides an overview of different types of breakfast foods from around the world. It discusses continental, American, English, Indonesian and Japanese breakfast styles. It also covers various egg preparations like fried eggs, poached eggs and omelets. Finally, it summarizes common breakfast sides like potatoes, sausages, and quick breads made with mixing methods like straight, creaming and rubbing.

Uploaded by

Rekha Chittej
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Breakfast Cookery

Learning Objectives

 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
 Prepare a variety of eggs, quick breads and griddle items,
breakfast meats, and potatoes using standardized recipes
 Discuss potato preparations commonly served for
breakfast
Types of Breakfast
 Continental Breakfast
 American Breakfast
 English Breakfast
 Indonesian Breakfast
 Japanese breakfast

(Bali, 2009)
Continential Breakfast

 The traditional continental breakfast, Bread and toast


(croissant, brioche , Danish pastry, etc.), butter or any
preserves , juices or fruits and coffee or tea as a hot
beverages.

(Bali, 2009)
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.) .

(Bali, 2009)
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, pudding , Hot meat, Baked bean,
Bread, Fresh Fruits, Cheese, Beverages (Tea, Coffee, Hot
Chocolate, Milk etc

(Bali, 2009)
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

(Bali, 2009)
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.

(Bali, 2009)
Egg Cookery

 Eggs cooked in shell


 Fried eggs
 Poached eggs
 Scrambled eggs
 Omelet

(Bali, 2009)
Method: Egg Cooked in shell

 Place eggs in a pot with enough water to completely


submerge them
 Bring (or return) water to a simmer
 Start timing the cooking once the water reaches a
simmer and cook to the desired doneness
 Evaluate the quality of the cooked eggs

(Bali, 2009)
Quality Criteria: Eggs Cooked in Shell

 Tender, fully cooked white


 No green rim around yolk
 Yolk cooked to desired doneness
 Served warm or cold

(Bali, 2009)
Method: Fried Eggs

 Heat pan and cooking fat over moderate heat


 Break eggs into cups and slide into the hot fat
 Cook egg to the desired degree of doneness
 Evaluate the quality of the finished fried eggs

(Bali, 2009)
Quality Criteria : Fried Eggs

 Tender, fully cooked white


 No color
 No excess fat
 Yolk cooked to desired
 doneness Examples
 Over easy
 Over medium
 Over hard
 Sunny side up

(Bali, 2009)
Poached Eggs

 Bring water, vinegar, and salt to a simmer (180°F)


 Add the shelled egg to the simmering water
 Remove eggs when done
 Evaluate the quality of the poached egg

(Bali, 2009)
Quality Criteria: Poached Eggs

 Tender, fully cooked white


 Runny, yet warm yolk
 Delicately set
 Compact, oval shape
 Trimmed, if necessary

(Bali, 2009)
Method: Scrambled Eggs

 Blend eggs just until yolks and whites are combined;


add liquid, if using
 Preheat pan and melt the butter
 Cook eggs over low heat, stirring constantly
 Season eggs, if desired
 Evaluate the quality of the finished scrambled eggs

(Bali, 2009)
Quality Criteria: Scrambled Eggs

 Small, soft creamy, curds


 Not runny
 Not dried out
 Serve warm

(Bali, 2009)
Omelets

 American Omelet – folded in half


 French Omelet – rolled, no color
 Frittata – Italian, - open face

(Bali, 2009)
Method: Omelets

 Blend eggs with any liquid if using


 Heat pan and then add the oil or butter medium high
heat, add any appropriate fillings or garnishes at this
time
 Add eggs and cook the omelet until the eggs are properly
set; add any additional fillings or garnishes, if desired
 Season omelet, if desired
 Evaluate the quality of the finished omelet

(Bali, 2009)
American Omelet

 Heat pan and then add the oil or butter over medium
high heat
 Add eggs and cook the omelet until the eggs are properly
set .
 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.
 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.
French Omelet

 Start by gently spreading or flattening the omelet in the


pan to even it out for the best-looking rolled and folded
omelets
 Roll edge of omelet nearest the handle toward the center
and loosen the omelet
 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
 It may be necessary to shape the omelet with a clean
towel
Quality Criteria French Omelet

 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
Frittata

 Frittata is an Italian egg omelet or crust less quiche,


enriched with additional ingredients such as meats,
cheeses, vegetables or pasta.

(Bali, 2009)
Quick Breads

 Tender and delicate texture


 Pourable batter or a soft dough
 Leaveners : Most often Chemical
 Baking soda, Baking powder
 Less often physical - steam from butter or whipped egg
whites
 Mixing methods
 Straight
 Creaming
 Rubbing
(Bali, 2009)
Mixing Methods

 Straight method
 Creaming method
 Rubbing method

(Bali, 2009)
Straight Method

 Sift dry ingredients together


 Combine all liquid ingredients in a bowl
 Add wet to the dry
 Scale batter into/on appropriate pan
 Bake or cook

(Bali, 2009)
Creaming Method

 Cream fat and sugar together


 Add flavorings, mix well
 Gradually add eggs
 Add liquid alternating with dry ingredients
 Mix until smooth (do not over mix)
 Scale batter into pans
 Bake or cook the batter

(Bali, 2009)
Rubbing Method

 Sift dry ingredients


 Toss the cut-up fat (cold) with flour mixture
 Cut in the fat
 Add just enough ice-cold water to moisten the dough so
it will hold together
 Knead two or three times to pull into a ball
 Refrigerate for 20 minutes
 Scale and roll as appropriate

(Bali, 2009)
Breakfast Meats

 Cured and/or smoked pork product


 Ham
 Bacon/pancetta
 English or Canadian Bacon
 Sausages

(Bali, 2009)
Breakfast Sausages

 Breakfast sausages
 Heavily seasoned
 Twice ground pork
 Pork Sausage
 Meat products
 Corned beef
 Turkey

(Bali, 2009)
Breakfast Potatoes

 Lyonnais Potato
 Hash Brown Potato
 Fries
 Potato Wedges

(Bali, 2009)
Reference

 Bali, P. (2009). Food production operations. 12th ed. New


Delhi: Oxford University Press.

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