TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 24 - Wayne Gisslen

Chapter 24 - Breakfast preparations. After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;. | Chapter 24 Breakfast Preparations Chapter Objectives 1. Describe the composition of eggs and the major differences among grades. 2. Store eggs properly. 3. Prepare the following egg items: hard-, medium-, and soft-cooked eggs; poached eggs; fried eggs; shirred eggs; scrambled eggs; omelets, entrée soufflés; and savory custards. 4. List the key differences between waffle batter and pancake batter, and prepare each. 5. Prepare French toast, and identify the common variations possible by changing the basic ingredients. 6. Prepare each of the two general types of cooked breakfast cereals. 7. Identify the three most common breakfast meats and prepare them. Eggs Composition Yolk White Shell Grades and Quality USDA grades eggs for quality (Grades AA, A, and B) Eggs lose density with age Egg Sizes and Forms Size Eggs are graded by size (minimum weight per dozen) Market Forms Fresh or shell eggs Frozen eggs Dried Eggs Cooking Eggs Avoid high temperatures and long cooking time .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Breakfast preparations
• Egg sizes
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen