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Baking 518
Breakfast Items
| Term | Definition |
|---|---|
| Poached eggs | Eggs that are removed from their shell and cooked in liquid. Cooked at a lower heat so they don't break up or become rubbery. Add a small amount of vinegar to the water. Poaches for about 3 minutes. |
| Frittata | Italian style, open omelet. Cooked on both sides and served open, not folded. Brown eggs/fillings, then flip over. Thicker than an omelet. |
| Sunny-side up eggs | fried eggs, not flipped over during cooking |
| Basted eggs | fried in butter, hot butter is lightly spooned over the top to cook the yolks |
| Eggs over | cook the eggs till the whites coagulate (thicken), gently flip over and cook till done, don't break the yolk |
| Simmered eggs | Eggs that are cooked in a shell. Examples are coddles, soft cooked, medium cooked, hard cooked. |
| Coddled (simmered eggs) | Eggs that are cooked in their shells for 1-3 minutes. |
| Soft cooked (simmered eggs) | Eggs that are cooked in their shells for 3-5 minutes. |
| Medium cooked (simmered eggs) | Eggs that are cooked in their shells for 5-7 minutes. |
| Hard cooked (simmered eggs) | Eggs that are cooked in their shells 12-15 minutes. |
| French toast | bread soaked in milk and egg mixture, fried on a griddle until golden brown |
| Scrambled eggs | Eggs are beaten with a whisk before they are cooked. Add a small amount of water or milk, creates steam and makes them fluffier. Stir while cooking. |
| Omelets | A fluffy sheet of scrambled egg that is folded or rolled. Stop stirring once the eggs coagulate (start forming). |
| Denver Omelet | includes diced onions, bell peppers, and ham |
| Greek Omelet | includes spinach and feta cheese |
| Spanish Omelet | includes tomato sauce, peppers, and onion |
| Tortilla Espagnole | frittata (served open) with sauteed onions and potatoes |
| Clarified butter | melted butter with liquid separated out, doesn't burn as easily as whole butter |
| Fried egg (soft) | cooked in a pan with fat, whites are cooked but yolk is liquid and runny |
| Fried egg (medium) | cooked in a pan with fat, yolk is thick and sticky, but still liquid |
| Fried egg (hard) | cooked in a pan with fat, yolk is fully coagulated and dry |
| Bacon | in commercial kitchen, bacon is cooked in the oven. Use a sheet pan lined with parchment paper, bake until white fat is not visible |
| Sausage | comes in links or patties (ground meat can be made from pork, turkey, or chicken) |
| Ham slices or ham steak | pan fry or grill to keep it moist and tender |
| Canadian bacon | boneless pork loin cured and smoked like ham, pan fry or grill it |
| Royale | milk and egg batter used to cook French toast |
| Pancakes | hot cakes, form of quick bread leavened with baking soda or powder, batter is runny, cook in pan until golden brown |
| Waffles | form of quick bread, thicker batter, contains more fat than pancake batter, cook in pre-heated waffle iron |
| Farina- hot cereals | cereal made from processed and ground wheat |
| Grits - hot cereals | cereal made from coarsely ground hominy corn |
| Rice - hot cereals | starchy cereal made from rice that is cracked and cooked until smooth |
| Cornmeal mush- hot cereals | coarsely ground corn that is cooked into porridge |
| Oatmeal - hot cereals | comes in rolled oats (smooth, cook faster) and steel cut (coarse, longer to cook) |
| American omelet | American omelet fillings are added to the pan at the same time as eggs, cooked until the outside is brown, removed from pan, folded in half. |
| European omelet | European omelet- eggs are partially cooked before the fillings are added. Eggs are cooked until smooth (not browned). Folded three times, looks like a roll. |
Created by:
KFreeh
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