FSM 3303: Fundamental Laboratory for Food Preparation

LABORATORTY MANUAL 5

Title
Breakfast, sandwiches and egg products

Learning outcomes
1. To recognize and prepare various types of egg and dairy based dishes.
2. To recognize and prepare various types of breakfast menus.
3. To recognize and prepare various types of sandwiches, canapes, and hors
d’oeuvres and their role in meals.
4. To organize resources in food preparation.

Materials and Methods

Equipment & Utensils
All food preparation equipment and utensils in the foodservice complex
Procedures
i. Students are introduced to various kinds of breakfast menus.
ii. Students are given detail explanation and demonstration on proper way
preparing and cooking eggs, breakfast items and sandwiches
iii. Students perform egg cooking, breakfast cooking and sandwich making.
iv. Different preparation and cooking methods for hors d’oeuvres are taught.
v. Students perform hors d’oeuvres making.
vi. Evaluate the sensory quality of the products.

Introduction to Breakfast Cookery

Breakfast cookery is an important area that is too often overlooked. Knowledge of

breakfast cookery involves a varied background in many phases of cookery including
meat, fish, potatoes, various batters, eggs, bakery, cereal, fruit, juices, and many
others. Breakfast is important nutritionally because it the first food eaten for period
nearly 12 hours. The body requires a balanced breakfast to function at to efficiency
particularly in a starting a new day.

Types of Breakfast
a) Continental Breakfast
A continental breakfast implies a light breakfast like those served on the continent
(in Europe) and is now being served extensively in this country. This breakfast is
often served on modified American breakfast and is usually consists of fruits,
coffee, tea, toast or light pastry and involves no heavy cooking.

b) American Breakfast
American breakfast is usually a heavy and extensive which a variety of hot and
cold courses are offered compare to continental breakfast. When American
breakfast is offered, a breakfast cook is responsible for preparing a cooking
breakfast dishes. It usually consists of fruits, juice porridge, cereals, and fish egg
dishes with bacon, sausages, and variety of bread, toast and beverages.

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c) Local Breakfast
Malaysian breakfast is a combination of light or simple and heavy breakfast.
Examples of Malaysian are nasi lemak, lontong, noodles soup, sometimes pastry
items or bread and many others.

Examples of breakfast items

1. Fresh juice
2. Fruits
3. Cereals and grains
4. Waffles and pancakes
5. Toast/bread
6. Various Pastries (Danish pastry, Cinnamon swirl, Tarts, Quiches and others)
7. Various Bread (White toast, Wholemeal, Sour dough, Rye, Baguette and
others)
8. Eggs cooked in various ways
9. Coffee (Freshly brewed coffee, cappuccino, latte, espresso, Americano)
10. Tea (English Breakfast, Darjeeling, Chamomile, Earl Grey, Peppermint and
others)
11. Hot Chocolate
12. Fresh milk
13. Cheeses (Cheddar, Camembert, Roquefort and others)
14. Sausages/ Bacons/Turkey ham
15. Local Items (fried rice, noodle, capati, nasi lemak and etc)

Fresh Juice
Fruits and vegetables juices are a standard item often served at all meals. Juice may
be available as fresh, canned and frozen. They include orange juice, grapefruit,
tomato juice, pineapple juice, prune juice, apple juice, and blends or mixed juices. In
addition to freshly squeezed juices, many operations purchase fresh juice from
dairies or juices companies or use frozen products. Frozen juices generally have
better flavor when allowed stand for a short while after mixing and before using.
Juices should always be served chilled.

Fruits
Fresh fruits and dried fruits is often offered and served at breakfast time. Fresh fruits
should be served chilled but not too cold enough to reduce flavor. Fruity may be
available:
a) Fresh (all year round)
They may be cut in half or in wedges depending on size e.g. papaya, star fruit,
melons, pineapple, oranges, grapefruit and etc.
b) Seasonal
They are available at certain period of time e.g. mangoes, rambutan, strawberry
and etc.
c) Compotes
Consists of presoaked, stewed or dried fruits such as prunes, apricots, fig and
etc.

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Cereal and grains

Cereals are seeds of various grasses. The principle grains are rice, wheat, barley,
oats rye and corn. They are starch product that provides valuable source of energy
as carbohydrates. Cereals, both hot and cold are among the most nutrition offering
on a breakfast menu. Ready to eat cereal are the cold cereal such as cornflake,
shredded wheat, bran and rice bubbles. They can be eaten with cold or hot milk.
Oatmeal and cornmeal are the typical hot cereal. Nowadays, most of breakfast hot
cereals available in flake form and do not require a long cooking period.
Chocolate
Chocolate is popular as breakfast beverage and far between meal refreshment. Hot
chocolate may be prepared from powdered mixed that are blended with hot milk or
water.

Fresh Milk
Milk is a versatile ingredient that can be used in many beverages and food. Milk
containing butterfat in homogenized so that the globules will stay in suspension. All
beverage milk should be pasteurized to insure against harmful bacteria. For
breakfast milk can be taken cold or hot.

Coffee
Coffee is an extract made by combining hot water (100oC) with ground coffee. It has
excelled other hot beverages in terms of quantity consumed for a long time. Today,
great number of coffee makers available to both restaurant and home. They are:
a) Regular Coffee
b) Decaffeinated Coffee

The success of brewing coffee depends on certain criteria:

a) Suitable equipment
b) A good blend of coffee
c) Fresh water with a good clean taste
d) Proper temperature

Tea
Tea is the name given to the leaves of the tea plant. The process of making involves
creating an infusion. The tea is combining with boiling water and allowed to steep
until a beverage with proper flavor in achieved. Tea of enjoyable quality depends on:
a) A tea blend a good quality
b) 100oC water temperature
c) Adequate time to sleet (1 to 5 minutes depending on the strength desired)
d) Fresh water

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Eggs

Composition
A whole egg consists primarily of a yolk, a white and a shell. In addition, it contains a
membrane that lines the shell and forms an air cell at the large end and two white
strands called chalazae that hold the yolk centered.
1. The yolk is high in both fat and protein and it contains iron and several
vitamins. Its color ranges from light to dark yellow depending on the diet of the
chicken.
2. The white is primarily albumin protein which is clear and soluble when raw but
white and firm when coagulated. The white also contains sulfur. The white has
two parts: a thick portion that surrounds the yolk and a thinner, more liquid
portion outside of this.
3. The shell is not perfect package, in spite of what you may have heard. Not
only is it fragile but it is also porous, allowing odors and flavors to be absorbed
by the egg and allowing the egg to lose moisture even if unbroken.

Grades and Quality

In the United States, eggs are graded for quality by the U.S. Department of
Agriculture. The three grades are AA, A and B. The best grade (AA) has a firm
yolk and white that stand up high when broken onto a flat surface and do not
spread over a large area. In the shell, the yolk is well centered and the air sac is
small. As eggs age, they lose density. The thin part of the white becomes larger
and the egg spreads over a larger area when broken. Also, the air sac becomes
larger as the egg loses moisture through the shell. Proper storage is essential for

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maintaining quality. Eggs keep for weeks if held at 36°F (2°C) but lose quality
quickly if held at room temperature. In fact, they can lose a full grade in one day
at warm kitchen temperatures. There’s no point in paying for Grade AA eggs if
they are Grade B by the time you use them. Store eggs away from foods that
might pass on undesirable flavors and odors.

Grades and Use

Grade AA is the best to use for fried or poached eggs. Lower grades spread out
too much to produce a high-quality product. For hard-cooked eggs, use either
Grade A eggs or Grade AA that have been held a few days in the refrigerator.
Very fresh eggs are difficult to peel when cooked in the shell. Grade B eggs are
suitable for use in baking. If you are certain they have developed no strong
flavors, they may be used for scrambled eggs where the firmness of the whole
egg is less important.

Size
Eggs are also graded by size. Table 1.1. gives the minimum weight per dozen
(including shell) according to size category. Note that each size differs from the
next by 3 ounces or 85grams. Most food service operations use large eggs and
recipes in most books are based on this size.

Table 1.1 Egg Size Classifications

Minimum Weight per Dozen
Size U.S. Metric
Jumbo 30 oz 850gm
Extra-large 27 oz 765gm
Large 24 oz 680gm
Medium 21 oz 595gm
Small 18 oz 510gm
Peewee 15 oz 425gm

Market Forms
1. Fresh eggs or shell eggs
These are most often used for breakfast cookery
2. Frozen eggs
Frozen eggs are usually made from high-quality fresh eggs and are excellent
for use in scrambled eggs, omelets, French toast and in baking. They are
pasteurized and are usually purchased in 30-pound (13.6kg) cans. These take
at least two days to thaw at refrigerator temperatures. Frozen eggs can be
found in the following form:

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 Whole eggs
 Whites
 Yolks
 Whole eggs with extra yolks
3. Dried eggs
Dried eggs are used primarily for baking. They are not suggested for use in
breakfast cookery. Unlike most dehydrated products, dried eggs are not shelf-
stable and must be kept refrigerated or frozen, tightly sealed. Dried eggs can
be found in the following form:
 Whole eggs
 Yolks
 Whites

General Cooking Principles

The most important rule of egg cookery is simple: Avoid high temperature and long
cooking times. In other words, do not overcook. This should be a familiar rule by
now. Overcooking produces tough eggs, causes discoloration and affects flavor.

Coagulation
Egg as are largely protein, so the principle of coagulation is important to consider.
Note that whites coagulate or cook before yolks do. This is why it is possible to cook
eggs with firm whites but soft yolks. Note also that when eggs mixed with a liquid,
they become firm at a higher temperature. However, 185°F (85°C) is still much lower
than the temperature of a sauté pan or skillet over high heat. As the temperature of
coagulation is reached, the eggs change from semi-liquid to solid and they become
opaque. If their temperature continues to rise, they become even firmer. An
overcooked egg is tough and rubbery. Low temperatures produce the best-cooked
eggs. If egg-liquid mixtures such as custards and scrambled eggs are overcooked,
the egg solids separate from the liquids or curdle. This is often seen as tough, watery
scrambled eggs.

Sulfur
The familiar green ring you often see in hard-cooked eggs is caused by cooking at
high temperatures or cooking too long. The same green color appears in scrambled
eggs that are overcooked or held too long in the steam table. This ring results when
the sulfur in the egg whites reacts with the iron in the yolk to form iron sulfide, a
compound that has a green color and a strong odor and flavor. The best way to
avoid green eggs is to use low temperatures and short cooking and holding times.

Foams
Beaten egg whites are used to give lightness and rising power to soufflés, puffy
omelets, cakes, some pancakes and waffles and other products. The following
guidelines will help you handle beaten egg whites properly.
1. Fat inhibits foaming
When separating eggs, be careful not to get any yolks in the whites. Yolks
contain fats. Use very clean equipment when beating whites.
2. Mild acids help foaming
A small amount of lemon juice or cream of tartar gives more volume and
stability to beaten egg whites. Use about 2 teaspoons cream of tartar per
pound of egg whites (20ml, per kg).

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3. Egg whites foam better at room temperature

Remove them from the cooler 1 hour before beating.
4. Do not overbeat
Beaten egg whites should look moist and shiny. Overbeaten eggs look dry
and curdled and have lost much of their ability to raise soufflés and cakes.
5. Sugar makes foams more stable
When making sweet puffed omelets and dessert soufflés, add some of the
sugar to the partially beaten whites and continue to beat proper stiffness,
(This will take longer than when no sugar is added.) The soufflé will be more
stable before and after baking.

Eggs Cookery

1) Boil (Simmering) Eggs

Method I
1. Place eggs in a sufficient simmering water.
2. Cook them to desired doneness.
a. Soft boiled egg - 3 to 5 minutes
b. Medium boiled eggs - 7 to 8 minutes
c. Hard boiled eggs - 12 to 15 minutes
Method II
1. Place eggs in cold water, bring to the simmering point.
2. Cook them to desired doneness.
3. Start timing the cooking once the water gets into simmering point.
a. Soft boiled eggs - 1 minutes
b. Medium boiled - 3 to 5 minutes
c. Hard boiled - 8 to 10 minutes

2) Basic Poached Egg

Method
1. Combine water, salt and vinegar in pot and bring to a boil at keep at simmering
point.
2. Break the eggs into a clean cup or nappy (vegetable dish) and slide gently into
water. Cook the egg until the whites are set.
3. Remove with perforated skimmer and drain well before placing on the buttered
toast.
4. Served with an appropriate garnish.

3) Fried Eggs

Sunny Side Up

Method
1. Heat the oil in the pan.
2. Cook slowly without flipping until white is completely set and yolk is still soft and
yellow.

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Over Easy
Method
1. Heat the oil in the pan.
2. Cook slowly until white is completely set, with a quick flip of the wirst turn the
eggs over.
3. Do not flip the egg to hard may break the egg.
4. Ready to serve.

Scrambled Eggs

Method
1. Break the eggs into a bowl. Add in milk and seasoning. Mix them thoroughly.
2. Heat the clarified butter in the pan.
3. Add in the egg mixture. Stir them with the wooden spoon until they are soft and
creamy.
4. Serve the scramble egg on toast with the appropriate accompaniment and
garnishes.

Omelets

Method
1. Break the eggs into a container without damaging the yolks.
2. Heat the pan and the cooking fat over moderate heat.
3. Slide the eggs into the pan.
4. Cook the egg to the appropriate doneness. Turn eggs to be done “over” with an
offset spatula or palette knife. They may also be flipped. Some chefs prefer to
baste the egg with hot fat to set the top instead of turning it. Another alternatives
is to sprinkle a few drops of water on the eggs, cover the pan and left the water
steam the eggs.
5. Serve the egg with the appropriate accompaniments and garnishes.

Introduction to sandwiches

Sandwiches are one of the most varied types of food produced. They may be made
from every kind of bread, fresh or toasted in every shape and with an almost endless
assortment of fillings. Sandwich can be open (sandwich with only one slice of bread
which acts as a base) or closed (sandwich constructed with a top and bottom slice of
bread). It can be small enough to serves as an hors d’oeuvre or large enough to
serve as an entrée. Sandwich can be served hot or cold. Cold sandwich includes:
deli-style versions made from sliced meats or mayonnaise-dressed salads, club
sandwich also known as triple-decker sandwiches. Hot sandwich may feature filling
such as hamburgers or pastrami, grilled sandwich such as Reuben sandwich or melt.
The fundamental of sandwich making and the basic ingredients are as follows:
Breads
There are varieties of bread used for sandwich. Sliced white and wheat Pullman
loaves are used mainly for cold sandwich. The tight crumb of a good Pullman makes
it an appropriate choice for delicate tea and finger sandwiches. Tea and finger
sandwiches mush be made on fine-grained bread in order to be trimmed of their
crusts and precisely cut into shapes and sizes that can be eaten in about two
average bites. Whole grains and peasant style breads are no easy to slice thinly.
Various breads, buns, rolls and wrappers are used to make special sandwiches. The
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bread should be firm enough and thick enough to hold the filling but not so thick that
the sandwich is too dry to enjoy. Examples of bread for sandwiches:
 Pullman loaves (white, wheat or rye)
 Peasant-style bread (pumpernickel, sourdough, pain de champagne and boule)
 Rolls (hard, soft and Kaiser)
 Flatbreads (focaccia, pita, ciabatta and lavash)
 Wrappers (rice paper and egg roll)
 Flour and corn tortillas

Spreads
A fat based spread (mayonnaise, butter) provides a barrier to keep the bread from
getting soggy. Spreads also add moisture to sandwich and help to hold it together
when picked up. Some sandwich fillings include the spread in the filling mixture (a
mayonnaise-dressed tuna salad), therefore there is no need then to add spread
when assembling the sandwich. Example of spreads:
 Mayonnaise (plain or flavoured such as aioli and rouille)
 Creamy salad dressing
 Mustard or ketchup
 Plain or compound butter
 Spreadable cheeses (ricotta, cream cheese, mascarpone, or crème fraiche)
 Vegetable or herb spreads (hummus, tapenade or pesto)
 Tahini and nut butters
 Jellies, jams, compotes, chutneys, and other fruit preserves
 Avocado pulp or guacamole
 Oils and Vinaigrettes

Fillings
Fillings of sandwich may be hot or cold. The filling of the sandwich determine how all
the other elements of the sandwich are selected and prepared. Examples of fillings:
 Sliced roasted or simmered meats (roast beef, corned beef, pastrami, turkey,
ham, pate or sausage)
 Sliced cheeses
 Grilled, roasted or fresh vegetables
 Grilled, pan-fried, or broiled burgers, sausages, fish or poultry
 Salads of meats, poultry, eggs, fish or vegetables

Garnishes
Garnishes should be complimenting or contrast with the main filling. When
sandwiches are plated, side garnishes may also be included. Examples of garnishes:
 Green salad or side salad
 Lettuce and sprouts
 Sliced fresh vegetables
 Pickle spears or relishes
 Dips, spreads or relishes
 Sliced fruits

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Types of sandwiches
There are several types of sandwiches:

Cold Sandwiches

1. Simple cold sandwiches

There are made by inserting a variety of savory filling between two slices of hot,
freshly, buttered toast, e.g. scramble egg, bacon, fried egg or scramble egg with
chopped ham or by inserting two slices of buttered bread with the required filling
into a sandwich toaster.

2. Multidecker sandwiches
Toasted and untoasted bread can be made into double decker sandwiches using
three slices of bread with two separate fillings. Treble and quadro-decker may
also be prepared. Club Sandwiches is a popular multidecker sandwich made with
three slices of hot buttered toast and filling of lettuce, grilled bacon, boiled egg,
mayonnaise and slices of chicken

3. Open-faced sandwiches
This is prepared from a buttered slice of any bread garnished with any type of
meat, fish, eggs, vegetables, salad etc. the varieties of open sandwich include:
a. Scramble egg, asparagus tips, chopped tomato
b. Shredded lettuce, slice hardboiled egg, mayonnaise, cucumber
c. Grilled bacon, cold fried egg, tomato sauce, mushroom

4. Tea sandwiches
Small and fancy sandwich generally made from light, delicate ingredients and
bread trimmed of crust. They are often cut into fancy shapes.

5. Wraps
Sandwich in which the fillings are wrapped, like a Mexican burrito, in a large flour
tortilla or similar flatbread. They may be served whole or cut in half if large.

Hot Sandwiches

1. Simple hot sandwiches

Consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or
other hot items, between two slices of bread or two halves of a roll. They may
also contain items that are not hot, such as a slice of tomato or raw onion on a
hamburger. Hamburgers and hot dogs and all their variations are the most
popular hot sandwiches.

2. Open-faced Sandwich
Sandwich is made by placing buttered or unbuttered on a serving plate, covering
it with hot meat or filling and topping with sauce, gravy, cheese or other topping.
This type of sandwich is eaten with a knife and fork.

3. Grilled sandwiches
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Simple sandwiches buttered on the outside and browned on the griddle, in a hot
oven, or in a Panini.

4. Deep-fried sandwiches
Sandwich is made by dipping sandwiches in beaten egg and sometimes in bread
crumbs and then deep-frying. This type of sandwich is often cooked on a griddle
or in a hot oven instead as deep-frying makes it greasy.

5. Wraps
Hot burritos, quesadillas, and filled enchiladas could be considered hot
sandwiches.

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