Pancakes with Maple Syrup
YIELD: 50 SERVINGS SERVING SIZE: 4 EACH COOKING TECHNIQUE: BAKE
1 qt. Pasteurized eggs 3 qt. Milk_
2 tbsp. Vanilla extract
6 lbs. All-purpose flour 8 oz. Sugar
6 oz. Baking powder
1 lb. Butter, melted_
2 qt. Maple syrup, heated and kept warm at 135°F (57°C) or above
Pancakes can be either savory or sweet, and made with different ingredients. Many different cultures have pancakes as part of their cuisines. Use the Internet or library to research these, and write a summary of each recipe's ingredients and cooking method.
• Potato Pancakes (Germany)
j Pannekoeken (Holland)
Method of Preparation
1. In a mixing bowl, beat the eggs.
2. Add the milk and vanilla to the beaten eggs, and mix well. Set aside.
3. Mix all of the dry ingredients together. Add the egg mixture, and whisk to a smooth batter.
4. Stir the butter into the mixture.
5. Let the batter rest for 1 hour before using.
6. Preheat the griddle.
7. To cook, pour approximately 2 ounces of batter on a seasoned, lightly buttered griddle.
8. Cook until the bubbles appear on the top and the edges become dry.
9. Turn over, and cook the other side until done. Serve immediately, or hold at 135°F (57°C) or above.
10. Hold the unused batter at 41°F (5°C) or below if not used immediately.
11. Serve with warm syrup.
12. Repeat the procedure until all of the batter is used.
1. Preheat the griddle.
2. Place the food product on the griddle when hot.
For best results, make pancakes to order. Do not over mix the batter, or the pancakes will be tough.
Substitutions j Use low-fat or nonfat milk to lower fat in the recipe. j Reduce the sugar to reduce the calories in the recipe.
Beat to mix by stirring quickly
Whisk to aerate with a whip
• Hold at 135°F (57°C) or above j Hold unused batter at 41°F (5°C) or below
• Hold maple syrup at 135°F (57°C) or above
• Milk j Pasteurized eggs
Calories 480 Calories from Fat 110 Total Fat 12 g Saturated Fat 6g Trans Fat 0g Cholesterol 110 mg Sodium 420 mg Total Carbohydrate 84 g Fiber 1g Sugars 38 g Protein 10 g
French toast is bread that has been dipped in a batter and then sauteed. French toast is a favorite breakfast choice. French toast is technically not a quick bread. It is made from yeast leavened bread. However, it is quick to make, it is commonly served with breakfast and is usually made to order. It can be made with different types of bread, including sourdough. Fruit and powdered sugar can be added for a beautiful presentation. French toast is a good way for commercial kitchens to use day-old bread. Day-old bread is firmer and holds batter well when it is grilled.
Some establishments choose to serve crunchy French toast. After soaking the bread in the egg mixture, the bread is dipped in bran or corn cereal and then quickly fried. This leaves a crunchy, sweet coating on the surface of the French toast. Crunchy French toast is often served with sliced bananas and syrup as common accompaniments.
French Toast Preparation
Follow these steps to prepare and cook French toast:
1. Slightly beat eggs.
2. Add milk, sugar, cinnamon, nutmeg, and vanilla to the eggs and stir well.
3. Dip each slice of bread into the batter, being sure to thoroughly coat each side. For crunchy French toast, dip in crushed cereal after battering.
4. Brown each side of the bread slices on the griddle to preferred doneness.
French Toast Plating
When it is served, French toast is cut in half diagonally, and the halves are arranged attractively on a plate. French toast may be served with hot or cold syrup, fruit toppings, jam or preserves, powdered sugar, or a combination of these items. French toast may also be served with a side order of breakfast meat or with eggs.
Potatoes are a common accompaniment to all types of breakfast foods. Potatoes can be grilled or pan-fried, often with onions, bell pepper, and other vegetables. American fries are baked or fried. Cottage fries are either baked or broiled. Hash browns are made from boiled potatoes that are shredded or chopped fine, and then sauteed.
Hot and Cold Cereals
Cereals are a popular choice for many people who want a hearty, nutritious breakfast. Cereals come in many varieties, and can be served hot or cold. Cereals can be presented alone, or as an accompaniment.
Hot Cereal Preparation
Hot cereals are another popular breakfast choice. Whole, cracked, or flaked grains are the cereals that are most often served hot. To make hot cereal, follow the directions for each type of grain carefully.
Follow these steps to cook hot cereals:
1. Measure water in a pot and bring it to a boil. Milk or cream can be used instead of water. This will make the cereal creamier, but it is much more expensive.
2. Add a measured amount of cereal carefully, stirring it constantly.
3. As soon as the cereal thickens, stop stirring. If you continue to stir, the cereal will become gummy.
4. Cover the pot, reduce the heat, and cook the cereal until done.
5. Keep the cereal covered until ready to serve.
Prevent Lumpy Cereal To prevent lumps in hot cereals, add a small amount of cold water to the cereal before adding the cereal to boiling water. This keeps the grains separate. Be sure to factor in the amount of cold water to the total amount of water added during the cooking process.
Hot Cereal Plating
Hot cereals are served in a bowl that is usually placed on top of a plate. Many people like to add accompaniments to their cereal. Milk, half-and-half (half milk and half cream), or cream may be served along with small ramekins of raisins, nuts, or fruit slices. Toast, English muffins, or a quick bread may also be served with hot cereals.
Cold Cereal Preparation
Cold cereals require no preparation. They are served with milk or cream, fruit, nuts, or sugar. Some restaurants offer customers a wide variety of individual servings of boxed cold cereals. The customer gets to choose which cereal he or she wants to eat. Other restaurants may offer granola along with accompaniments, such as fruits, nuts, and yogurt. Granola can be purchased ready-made, or can be made at a restaurant. Granola may also be served already mixed with yogurt and fruit in a tall glass. Sometimes granola is served warm, with milk and brown sugar.
Cold Cereal Plating
Although cold cereals are thought of as a breakfast eaten at home, they are often served in restaurants as well. Cold cereals are served with milk, half-and-half, or cream, and are presented with sliced fruit such as bananas or berries. Milk is usually served in a small pitcher so that customers can add it themselves. Cold cereals are often accompanied by toast, English muffins, or quick breads. Usually, however, cold cereals are not served with eggs or breakfast meats.
I Describe How are hot cereals plated?
Review Key Concepts
1. List the different types of quick breads.
2. Describe the different types of cereals.
Practice Culinary Academics ^^ English Language Arts
3. Choose one type of quick bread and write a one-page essay about how to bake that type of quick bread. Create an outline, and write a rough draft before finalizing your essay. Explain the general procedure, tips and tricks, and any potential problems.
NCTE 12 Use language to accomplish individual purposes.
Doughnuts are made by frying rings or balls of dough. Conduct research to find fried bread products from other cultures. Research their taste and their origins. Discuss your findings with the class. Also, discuss whether or not the items you found would make a good breakfast item in the United States.
Your cafe serves regular pancakes that are 8 inches in diameter, and silver dollar pancakes that are 2 V2 inches in diameter. You need to know how many pancakes should be served on a plate. This means you will need to know the area of each type of pancake. What is the area covered by each type of pancake, to the nearest square inch?
CBH^ffltt Calculating the Area of a Circle
Calculate the area [A) of a circle as A = nr2, where r indicates the radius (or ^ of the diameter) of the circle. Use 3.14 for n.
Starting Hint Multiply the diameter of each type of pancake by ^ to find the radius of each type of pancake. Plug those values into the area formula given above for r, and solve the formula for A. Round your results to eliminate the decimals.
NCSS IX A Global Connections Explain how cultural elements can facilitate global understanding.
NCTM Measurement Apply appropriate techniques, tools, and formulas to determine measurements.
Check your answers at this book's Online \f&9 |_eamjng Center at glencoe.com.
Chapter Summary f
Eggs are a basic ingredient in many breakfast dishes. Grading eggs allows foodservice operations to choose the right eggs for their needs. Types of cooked eggs include fried, poached, scrambled, omelet, shirred, and simmered. Meats such as bacon, ham, and sausage are common at breakfast.
Quick bread choices include muffins, biscuits, loaf breads, and scones. Pancakes, and waffles are also considered quick breads. French toast, although technically not a quick bread, is a popular breakfast item. Hot and cold cereals are also served at breakfast with a variety of sides.
Content and Academic Vocabulary Review
1. Use these vocabulary terms to create a crossword puzzle on graph omelet (p. 437) season (p. 438) frittata (p. 439) quiche (p. 439) shirred (p. 440) ramekin (p. 440) home fries (p. 443) hash browns (p. 443) cottage fries (p. 443) ready-made bread (p. 443) granola (p. 444) pastries (p. 444) doughnut (p. 445)
Review Key Concepts
2. Give examples of common breakfast protein choices and their characteristics.
3. Explain how to prepare breakfast meats.
4. Describe at least five ways to cook eggs.
5. List the food items commonly served in quick-service breakfasts.
7. Analyze a typical breakfast for nutrition. What suggestions can you make for low-calorie, low-cholesterol, or low-fat alternatives?
8. Explain why you think that milk or cream is sometimes added to the preparation of scrambled eggs.
9. Imagine that you work at a restaurant and find that whole eggs have been left out on the prep station overnight. What would you do with the eggs, and why?
10. Examine the differences between cooked and uncooked ham. Why do you think ham is often purchased pre-cooked by restaurants?
paper. Use the definitions as clues.
^^ English Language Arts
11. Healthful Breakfasts Review the information in this chapter, and then review MyPyramid recommendations from Chapter 11. Using these recommendations and your knowledge of breakfast foods, create three healthful breakfast menus. Describe the ingredients and portion sizes for each dish, and explain how they fit into MyPyramid recommendations. Remember that breakfast is only one of three meals in the day.
NCTE 8 Use information resources to gather information and create and communicate knowledge.
12. Global Breakfast Create a list of common breakfast foods. Do you know where the ingredients in your list came from? Are there any ingredients that might have come from another country? Research the origins of different breakfast foods, and discuss as a class why some of the foods we eat come from different countries.
NCSS VII I Production, Distribution, and Consumption
Distinguish between the domestic and global economic systems, and explain how the two interact.
13. Make Bacon Leilani has purchased another slab of applewood-smoked bacon for her restaurant. This one is 8 inches long and cost her $40. At Leilani's restaurant, bacon is served as a breakfast side dish for $5, with four strips of bacon per order. She would like to make a 50% profit margin on this bacon. How thick should she cut each piece?
^^^^^^^ Profit Margin The term profit margin indicates the percentage of the price that is profit. Subtract the profit margin from 100% to find the cost percentage. Calculate price by dividing total cost by the cost percentage. Starting Hint If Leilani will make a 50% profit margin on the slab of bacon, she must also have a 100% - 50% = 50% cost percentage. Thus, Leilani needs to charge a total of $40 ^ 50% = $80 for the entire slab. How many orders must she sell to collect $80? How many total slices of bacon are in those orders? Divide 8 inches by that total number of slices to find the per-slice thickness. (You may want to write this as a fraction, and simplify.)
NCTM Problem Solving Apply and adapt a variety of appropriate strategies to solve problems.
Sharpen your test-taking skills to improve your kitchen certification program score.
Directions Read the questions. Then, read the answer choices and choose the best possible answer for each.
14. Which part of the egg contains more than half of the protein?
a. shell b. yolk c. white d. chicken
15. What grade eggs should you use for fried eggs?
a. Grade AA
b. Grade A
c. Grade BB
d. Grade B
If allowed, jot down on a scrap paper important facts that you want to remember. This way, you will not worry about forgetting them during the test.
Review and Applications
Real-World Skills and Applications
Self-Management Skills Technology Applications
16. Manage Resources Imagine that you are a 18. Menu Costs Use a calculator to plan a breakfast chef in a restaurant. The manager breakfast menu for one of three levels of has informed you that costs need to be cut. restaurant: a coffee house, a low-cost diner, or
What kind of trade-offs might you make to cut an upscale restaurant. Determine a five-item costs? Why is knowing how to make trade-offs breakfast menu first. Then, make a list of each important in good restaurant management? ingredient needed. Research ingredient costs
Write a one-page summary of your thoughts and determine the item cost and the cost of on cutting costs, along with examples of how the menu. Write up the menu and turn in your restaurants might cut costs for breakfast menus. pricing notes to your teacher. Discuss your ideas as a class.
Collaborative and Interpersonal 19. Calculate Breakfast Cost Imagine that your
Skills school offers a breakfast program where you
17. Plan and Make a Breakfast As a class, plan and can get breakfast in the cafeteria for $2. If you make a breakfast for the school maintenance make your own breakfast instead of buying workers or another group that must arrive early breakfast every day, the average cost is $1.10. to the school. Work together to plan the menu, How much money would you save during the the quantities needed, and assigned tasks. Then, five-day school week if you made your own schedule a time with the group you will serve, and breakfast each day?
prepare the breakfast.
Prepare an Omelet
Use the culinary skills you have learned in this chapter.
Use the culinary skills you have learned in this chapter.
20. Work in Groups For this lab, you will work in groups as directed by your teacher to create an American omelet. Then, you will plate the omelet, taste it, and evaluate your work.
A. Choose an omelet. As a group, determine what kind of fillings will go in your omelet. Also, determine what kind of bread choices will be served with the omelet.
B. List pre-preparation tasks. Determine whether you have any meat ingredients that will need to be cooked ahead of time, vegetables that will need to be diced, or cheese that will need to be grated. Prepare a list of these tasks.
C. Prepare your omelet. Divide your task list among team members, and cook the omelet according to the method chosen. Add ingredients when appropriate. Once the omelet is finished, plate it along with the bread choice.
D. Evaluate omelets. Each team should taste its own omelet and the other teams' omelets. Rate each omelet according to this scale: 1 = Poor; 2 = Fair; 3 = Good; 4 = Great.
Create Your Evaluation
On a separate piece of paper answer the following questions: j How did the pre-preparation contribute to the omelet's preparation?
• Is there anything you would do differently next time? Why or why not? Include the grades and comments from each team's omelet in your evaluation.
Garde Manger Basics
18.1 What Is Garde Manger?
18.2 Salads and Salad Dressings
18.4 Cold Platters
Revise Your Draft
The first draft of an essay usually needs improvements. Examine the first draft you wrote for Chapter 17 and revise it for spelling and grammar. Add details you may have forgotten.
^^ Clarify your sentences. ^^ Ask a friend to look for errors. ^^ Review your paper a final time.
The garde manger chef is a vital part of the kitchen brigade.
Continue reading here: What Is Done In The Garde Manger Workstation
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