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Y2.U1.2
Breakfast Foods
Objectives
Prepare pancakes, crêpes, waffles, and French toastPrepare ham, hash, grits, cold cereals, oatmeal and
sausagePrepare coffee, tea, and cocoa
Terms
Chemical leaveners Home fries
Crêpe (CRAPE/CREPP) Pancake
French Toast Quick bread
Hash Waffle
Hash browns
Breakfast
Typical breakfast foods includeCoffee, tea, or other hot beverageFruit/fruit juiceBreads, including pastriesCereals or grainsPotatoesPancakes, waffles and French toastMeats or fishDairy products (milk/cheese/yogurt)
Breakfast Breads
Breakfast breads include muffins, quick breads, biscuits, English muffins, bagels, Danish pastry, croissants and cinnamon rolls.Quick breads are leavened chemically, usually by adding
baking soda and/or baking powder
Chemical leaveners
Baking Soda: Sodium bicarbonate: NaHCO3
Alkaline, baseReleases carbon dioxide CO2 when both acid and
moisture are presentMust be baked at once to prevent leavening loss
Common acids usedButtermilk, sour cream, lemon juice, honey, molasses,
fresh fruit
Chemical leaveners
Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA2SO4 and sodium aluminum sulfate Al2[SO4]3 (SAS) or monocalcium phosphate CAH4[PO4]2 (MCP)Single acting: not often used, only needs moisture for reactionDouble acting: most common, reacts with moisture and provides a
secondary reaction with heat
Baking Ammonia: provides a rapid release in dry, large surface area products (crackers)
More on Chemical LeaveningAs baking soda comes in contact with an acid such
as sour cream, thousands of tiny bubbles (CO2) are released. When heated the bubbles expand, causing the product to rise.
Baking powder, which already has the acid, produces CO2 when combined with water. Double Acting baking powder releases CO2 a second time under the influence of heat.
Sapp-delays - refrigerated uses glucno-delta-lactone→gluconic acid
Salp-releases between 100-104
Dmp-releases between 104-111
Dcpd-releases between 135-140
Baking Soda Amounts for Common Acids
Use ½ teaspoon baking soda for:
1 cup Buttermilk, yogurt, sour cream
¾ cup Brown sugar, molasses, honey
½ cup Cocoa powder (not Dutch-process)
1 ½ tea. Cream of tartar
1 tea. Lemon juice, vinegar
Rule of Thumb
Griddlecakes and Crêpes
Pancakes and waffles are medium weight batters that are usually chemically leavened
Crêpes are a thin batter and are unleavenedBlintzes are crêpes cooked on one side and filled with a
sweetened farmers cheese
French toast is sliced bread dipped in an egg and milk mixture and lightly fried
Griddlecakes and Crêpes
Waffles are made from a medium pour batter into which whipped egg whites are folded and cooked in a waffle maker. (May have more oil and egg.) They are lighter and crisper than a pancake.
Swedish Pancake: small, slightly sweetened, heavier batter made in a plett pan
Breakfast Meats
Meats, at breakfast, tend to be side dishesTypical breakfast meats include bacon, ham,
sausage, steak, hash, and fishBacon is about 70% fat and should be cooked at a
moderate temperature to control shrinkage, (sausage)
Hash is corned beef, roast beef, or roast turkey diced or ground then added to diced potatoes, with onion, and sautéed
Breakfast Potatoes
Typical breakfast potatoes areHome fries which are medium to small dice potatoes,
pan or griddle fried (raw: sliced, diced, shredded- ps book)
Hash browns which are grated potatoes pan or deep fried. (cooked potato: peeled,
chilled, shredded)
Cereals/Grains
TypesHot cold
Two types of hotWhole/cracked/flaked
oatmeal, cracked wheat
Granular farina, cornmeal, grits
Fruit
Halved grapefruit, raw or broiledFresh fruit, whole or slicedCompotes, jamJuices
ZAP! You’re on Break
Breakfast Beverages
Coffee Tea Hot chocolate JuiceFirst/last impression
Coffee Tree
Inside the fruit (“cherry”) is 2 flat sided seedsCherries are cleaned, fermented and hulled leaving
the beans, at this point, greenTwo species
Arabica: more flavorfulRobusta: more productive
Climatic conditions have a profound effect on quality, hence: Columbian, Blue Mountain (Jamaica), Kona (Hawaii)
Coffee Roast
The degree of roasting determines the intensity of flavor, darkness of bean and bringing the oils to the surface
Sugars, fats, starches are emulsified, caramelized, released
Light Light, Half City, New England , Cinnamon
Dry Light bodied, sour, snappy, grassy
Medium American, breakfast, Viennese , City, Full City
Mostly Dry, some oil
Sweeter, fuller body, some complexity
Dark French, Italian, Espresso Shiny with oil
Spicy, chocolaty
Grind Type of coffee maker
determines the fineness of grind
Fineness of grind determines time of extraction
Store airtight, away from heat and light
Freeze beans for extended storage, do not refrigerate
Tasting Judged on 4 characteristics
AromaAcidityBodyFlavor
Coffee Brewing2 methods
Decoction: boil until flavor is removed from substanceOld method used mostly for Turkish coffee
InfusionSteeping: mixing with hot waterFiltering: pouring hot water over grinds through filterDrip: pouring hot water over grinds through strainerPercolating: now unpopular, continuous boiling ruins flavor
A good cup of coffee results from proper ratio of coffee grounds : water : contact time
Brew Temperature: 195-200 degrees F.
Coffee Brewing & Service
2 level Tablespoons (.4oz.) coffee grounds to 6 oz. water
Keep equipment cleanServe as soon as possibleCoffee can be held at 185-190°F. no longer than 1
hour, preferably in a thermal carafe
Deconstructing EspressoEspresso is a method of forcing hot water through
finely ground coffee grounds under pressure, producing a strong, rich and smooth coffeeMachiatto: “marked” with a bit of steamed milkCappuccino: 1/3 espresso; 1/3 steamed milk; 1/3 foamed
milkCafè latte: 1/3 espresso; 2/3 steamed milkCafé au lait: “coffee with milk” equal portions strong
coffee and hot milkCafè mocha: 1/3 espresso; 2/3 steamed milk; flavored
with chocolate syrup; dressed with whipped cream and chocolate shavings
Coffee Notes
Instant coffee: dried, freeze dried; best used to flavor breads, cakes, custards, sauces, ice creams, frostings
Decaffeinated: process removes 97% of caffeine
Tea
Second most consumed drink in the world; first is water
Botanical classificationCamellia Sinensis
China
Camellia AssamicaIndia
Camellia CambdiensisCambodia
Tea StylesGreen
Un-fermented, minimum oxidationFlavor characteristics
Green, fresh, floral, roasted, sweet, bitterVegetive flavors go well with mild or subtly-
flavored foods
“Gunpowder” form rolled into small balls or pellets
Tea StylesOolong
Simi-fermented; oxidation 10-70%Flavor characteristics
Medium to heavy (greener to blacker), floral, fresh, green, fruity, not bitter or astringent
Pair greener oolongs with scallops/lobster/rich, sweet foods; and blacker oolongs with richer foods such as duck and grilled meats
Formosa oolong has a peachy flavor
Tea StylesBlack
Fully-fermentedFlavor characteristics
Fresh, bright, floral, robust, strong, complex, astringent
Pair with full flavored foods; meat and spicy dishes
Common varietiesCeylon, Keemum, Lapsang Souchang (smoked
over pine needles), Yunnan, Assam, Darjeeling (considered “champagne” of teas)
Brewing Tea
Boiling water (just under for green)Level teaspoon (2g.) tea : 6 oz. waterSteep (exposed to water at least 175°F.)
Green: 2-4 minutesOolong 4-6 minutesBlack 5 minutes
Tea Notes
Tea has about half the caffeine as coffeeHerb tea (tisanes) is made from many different fruit
and herb blends and is naturally caffeine-freeFor iced tea use 50% more tea while brewing (to
counteract ice)
Hot Chocolate/Cocoa
The Aztecs were probably the first to use cocoa as a drink, in fact, it is as a drink that cocoa was first used.
Hot chocolate can be made with cocoa powder or chocolate and blends well with a number of flavorings