Use Reading Strategies and Visuals to Study Effectively
In addition to the reading guide at the beginning of each section, there are a lot of reading strategies that can help you comprehend the text.
Skim the Headings to help identify the main idea and supporting details.
Breakfast foods are very popular. In the United States, many people eat breakfast foods at any meal. The standard breakfast menu includes eggs, meat, potatoes, breads, pancakes, waffles, cereals, fruit, and yogurt. Some restaurants offer customers more unusual choices, such as a special pizza or breakfast burritos. In short, anything goes!
Most restaurants that serve breakfast offer a variety of similar options and combinations. Eggs are often served either scrambled, over-easy, hard, basted, poached, or as omelets. Eggs usually come with some form of breakfast bread. This could include toast, biscuits, or an English muffin. It could also include potatoes that have been sauteed or fried. Egg dishes may also be accompanied by meat, such as bacon, ham, or sausage.
Breads such as pancakes, French toast, and waffles can be ordered in combination with eggs and a meat choice, or alone. An example would be a stack of three to five pancakes with butter and syrup or fruit toppings. A small stack of two pancakes may accompany an egg dish.
Potatoes such as home fries, hash browns, and cottage fries are a common side dish for breakfast. Home fries are usually diced or sliced. Hash browns are shredded and may include onions and seasonings. For cottage fries, the potatoes are cut into '/2-inch thick circles, and then baked or broiled.
More often than not, breakfast items may be ordered 4 la carte so that the customers can create their own combination of foods. This can also be profitable for the restaurant. But foodservice workers must know how to prepare a wide variety of breakfast proteins and breads. They also must learn to prepare breakfast items quickly and with skill. Most restaurant customers want their breakfast to be ready quickly.
Breakfast Breads and Cereals
Bread may be an even more popular breakfast item than eggs. Toast, muffins, biscuits, scones, and bagels are some of the many choices. Nearly every customer who orders an egg item will want some kind of bread with it. Many customers choose a bread item, such as pancakes, French toast, waffles, or cereal, as the or main part, of their favorite breakfas Cereals appear on all breakfast n are served either hot or cold. Cereals from grains such as wheat, c oats, and are a good source of carbo Breakfast cereals should be stored containers to keep them from becom or being infested by pests.
Quality Breakfast Breads Cereals
Once breads are baked, they bec quickly. Stale breads taste unappeal may become hard and dry. To avoid st it is necessary to consider how far in you will be able to prepare and bake before they are served.
Bread that is made in advance at and delivered to foodservice establis called ready-made bread. The choic ity pre-prepared breads on a breakfas almost unlimited. Bagels, scone muffins, croissants, and English mu just a few examples. The only break items that are routinely prepared to toast, pancakes, French toast, and w
Hot cereals typically fall into two
• Granular cereals, such as grits, b
• Whole, cracked, or flaked cereal;
Keep a Vocabulary Journal
Write down vocabulary words, and then find definitions in the text and in the glossary at the back of the book.
Hot cereals are served with milk or cream and white or brown sugar. Sometimes small ceramic bowls called ramekins filled with raisins, fresh fruit, brown sugar, or nuts are served with hot cereal. Hot cereals are a welcome menu choice for many health-conscious people.
Many cold cereals are purchased ready to eat. Some restaurants make their own special blend of granola (gra-'no-la). Granola , is a blend of grains, nuts, and dried fruits.
Like hot cereals, cold cereals are served with s milk or cream, sugar, and sometimes fresh fruit, such as sliced strawberries or bananas. Cold cereals are a favorite breakfast choice for both children and adults. They are avails able in quantity portioning machines and as s individual portions.
, Breads and cereals are an essential component of breakfast menus. Rarely is an order of eggs sold without a breakfast bread. Quick
, such as pancakes and waffles, and ast items like toast and French toast are illy cooked to order. Many operations e ready-made pastries, muffins, and S. This section will introduce you to Jommon breakfast breads and cereals.
i or convenience (kan-'ven-ran(t)s) breads include pastries, doughnuts, 1 many kinds of quick breads, such as >. Ready-made breads can save a restaurant time during a busy breakfast rush.
Pastries, also known as Danishes, are popular breakfast treats. They are made from yeasted, sweetened dough with butter, which gives pastries the rich flavor that makes them so appetizing. Egg is added to the dough of some kinds of pastries.
Many pastries are filled with almond paste, fruit, cream cheese, or nuts. Bear claws and strudel are two of the more well-known types of pastries. Pastries can be made from scratch, from frozen doughs, or can be purchased ready-made.
• Whole, cracked, or flaked cereal;
Examine Visuals to reinforce content. Answer the questions so that you can better discuss topics in the section.
^ Study with Features
Continue reading here: Skills You Can Use at School and in the Workplace
Was this article helpful?