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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.