Breakfast Food and Sandwiches

!1 These are your learning objectives:

• Identify the different types of cheese and give examples of each.

• List the characteristics of eggs and identify ways to keep them safe.

• Prepare and serve eggs using a variety of cooking methods.

• Give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvres, grilled, deep-fried, and simple cold.

• Demonstrate preparation of several types of sandwiches.

!2 About Cheese

• Cheeses have three basic parts: water, fat, and protein.

• Cheese is made by separating a milk’s solids from its liquid in a process called curdling.

• Processed cheese is made by grinding, blending, and forming one or more natural cheeses.

!3 Types of Cheese

Unripened, fresh Cottage cheese, cream cheese, ricotta

Soft-ripened Brie, Camembert

Semi-soft, ripened Gouda, Munster

Blue-veined, mold-ripened Maytag Blue, Gorgonzola, Roquefort

Firm, ripened Cheddar, Gruyère, Emmental

Very hard, ripened Asiago, Parmigiano-Reggiano, Pecorino Romano

!4 1.1 Egg Characteristics

An egg is composed of the outer shell, the white, yolk, and a membrane.

•White consists of protein and water.

•Yolk, or albumen, contains protein, fat, and lecithin, a natural emulsifier (thickener).

•Chalazae is a membrane that holds the egg yolk in place.

!5 Eggs get Grades

• USDA Grade AA: Yolk is high, and the white will not spread much when the shell is broken.

• USDA Grade A: Yolk is fairly high, and the white will still not spread too much when the shell is broken.

• Grade B: These eggs are not usually purchased fresh.

!6 Cooking Eggs

• Hard-cooked eggs are prepared by simmering, then shocking, them.

• Baked eggs are made by placing shelled eggs into individual ramekins.

• Shirred eggs are a variety of baked eggs that are cooked with other ingredients, such as cheese, vegetables, meats, and sauces.

• Poached eggs are shelled and then simmered in water, salt, and vinegar.

!7 Cooking Eggs continued

• Scrambled eggs are made by blending half a cup of milk per six eggs until the yolks and whites are combined.

• Eggs fried up are fried only on the bottom.

• Eggs over easy are fried on the bottom, turned over, and fried lightly on their top sides.

• Basted eggs are moistened during cooking with hot fat and steamed slightly until the white is firmly set and the yolk is hot but soft.

• Omelets are made with slightly beaten eggs, cooked in a skillet with a filling, such as cheese, mushrooms, onions, or ham.

!8 1.1 Cooking Eggs continued

• Quiche uses eggs blended with milk or cream and other ingredients that are baked in a crust.

• Soufflés uses a sauce base enriched with egg yolks, whipped egg whites, and flavorings.

!9 Basic Kinds of Sandwiches: Hot

• A simple hot sandwich consists of hot fillings between two slices of bread or two halves of a roll.

• Sandwiches may be served open- faced on one slice of bread, rolled up in a piece of bread, or even on a flat crust.

• Common grilled sandwiches include grilled cheese, grilled ham and cheese, and tuna melt.

!10 1.3 Basic Kinds of Sandwiches: Hot continued

• Panini sandwiches are grilled on a panini press.

• Deep-fried sandwiches are dipped in beaten eggs and then deep-fried.

• Pizza is a hot, open-faced Italian pie with a crisp, yeast-dough bottom.

!11 1.3 Basic Kinds of Sandwiches: Cold

A simple cold sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling.

•Submarine sandwiches are cold and are usually served on a long, sliced roll, with cheese, meat, lettuce, tomato, onion, and various other toppings.

•Wrap sandwiches are made on any type of flat bread, spread with a hot or cold sandwich filling and then rolled up.

!12 1.3 Basic Kinds of Sandwiches: Cold continued

• Multi-decker sandwiches have more than two slices of bread with several ingredients in the filling.

• Club sandwiches use three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. Serve club sandwiches cut into four triangles.

• Canapés are cold hors d’oeuvre sandwiches.

• Tea sandwiches are small, cold sandwiches that are usually served on bread or toast, trimmed of crusts, and cut into shapes.

!13 1.3 Basic Steps for Making a Sandwich

1. Pick a type of bread.

2. Choose a spread. A spread serves three purposes: • Prevents the bread from soaking up the filling • Adds flavor • Adds moisture

3. Assemble the filling.

4. Slice the sandwich for easier handling.

!14 • Good to know: •

• Tomatoes can make bread soggy. Protect the bread with avocado, cheese, mayonnaise, or other fat. Place the tomato between the filling and the fat, never right against the bread.

• Slicing a sandwich properly helps create a pleasing presentation.

• Can you think of any other tips to remember when making or presenting a sandwich?

!15 Remember your learning objectives:

• Can you identify the different types of cheese and give examples of each?

• Can you list the characteristics of eggs and identify ways to keep them safe?

• Can you prepare and serve eggs using a variety of cooking methods?

• Can you give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvres, grilled, deep-fried, and simple cold?

• Can you demonstrate preparation of several types of sandwiches?

!16 Breakfast and Sandwich Challenge

• This week, I am going to challenge students to make breakfast and a sandwich for a household member. Yes, two things. 1 breakfast. 1 sandwich.

• Consider cheese options. What category does your cheese fit into?

• Consider how your household member likes their eggs done. Have you ever made them that way? Be open to trying a new cooking method.

• Did you ask what type of sandwich (hot, open-faced, hors d’oeuvres, grilled, deep-fried, cold) is their favorite?

• Can you demonstrate preparation of several types of sandwiches?

!17