E2Learn Publishing

 When we speak of breakfast cookery, we are not just talking about a particular meal.

We are referring to a particular small group of foods that appears on perhaps every breakfast menu. These items not only appear on breakfast menus but also are popular for brunches, snack's, and late suppers. Many establishments offer a breakfast menu all day long.

Eggs, of course, are the most popular breakfast food, and they are the primary subject of this unit.

In addition, this unit examines the preparation of other breakfast staples: pancake's, waffle's, French toast, and breakfast meats.

Here are just some of the things you will learn in this presentation:

ü About the composition of eggs and the major differences among grades.

 
ü How to store eggs properly.

 
ü How to prepare the following egg items: hard, medium, and soft cooked eggs; poached eggs; fried eggs;

        shirred eggs; scrambled eggs omelets; entrée soufflés; and savory custards.

 
ü About the key differences between waffle batter and pancake batter and prepare each.

 
ü How to prepare French toast, and the common variations possible by changing the basic ingredients.

 
ü How to prepare each of the two general types of breakfast cereals.

 
ü How to identify the three most common breakfast meats and prepare them.

ü Plus lots more.

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