Breakfast Preparation Chapter 7 Name: Completion 1. The breakfast menu should include items that are easy to _. 2. Many nutrition experts consider breakfast the most meal of the day. 3. Eggs are graded according to. 4. The size of eggs is determined by federal standards based on the number of per dozen. 5. In the commercial kitchen, _ eggs are used more than any other form. 6. Grease should be when eggs are added to the skillet for frying. 7. Very fresh eggs that are hard boiled are usually to peel. 8. is the easiest method of preparing eggs in quantity. 9. eggs should always be undercooked. 10. Eggs should be at temperature before they are simmered. 11. A variety of fillings can be used when preparing. 12. The first step in preparing shirred eggs is to place the eggs into a(n) shirred egg dish. 13. The two methods of preparing an omelet are and. 14. Frying eggs at too low a temperature will cause the egg whites to to rapidly. 15. To prepare eggs country style, the skillet is during the frying period. 16. A fluffy omelet is prepared by separating the yolks from the whites and beating each to a soft. 17. For the breakfast menu, or eggs are used for each omelet. 18. Salt and vinegar are added to the water when preparing poached eggs to keep the egg whites from. Multiple Choice 1. The most popular breakfast item is. a. Cereal b. pancakes c. eggs d. toast 2. There are common grades of eggs. a. Two b. four c. six d. eight 3. eggs are cooked lightly with the yolks unbroken. a. Sunny side up b. Over easy c. Basted d. Country style 4. Breakfast juices are usually served in a oz glass. a. Two b. three c. four d. five
5. To prepare water for poached eggs, add 1 tbsp of salt and 2 tbsp vinegar to every of water. a. Pint b. quart c. half gallon d. gallon 6. Breakfast meats mostly contain. a. Beef b. veal c. pork d. lamb 7. When cooking in quantity, bacon should be for best results. a. Sautéed b. fried c. baked d. grilled 8. Eggs are best simmered at degrees F. a. 180 b. 195 c. 200 d. 212 9. A medium cream sauce using a ratio of to can be added to scrambled eggs being held over 5 minutes to prevent the eggs from drying and discoloring. a. 2; 1 b. 3: 1 c. 4: 1 d. 5; 1 10. Water boils at F. a. 200 b. 205 c. 210 d. 212 11. are the second most popular breakfast item. a. Eggs b. Pancakes c. Biscuits d. Waffles 12. Pancakes are commonly served with. True-False a. Jam b. fruit c. syrup d. jelly T F 1. Many popular breakfast preparations can be featured on the luncheon menu. T F 2. The quality of an egg is determined by its size. T F 3. Frozen eggs are commonly used when frying to order in food service T F 4. Whenever possible, fry eggs in bacon grease. T F 5. Always overcook scrambled eggs slightly. T F 6. When peeling a hard boiled egg, start to peel at the large end of the egg. T F 7. It is easier to peel a hard boiled egg if it is submerged in cold water.
T F 8. Eggs are poached in a boiling liquid at 212 degrees F. T F 9. Eggs are usually poached for a period of 3 to 5 minutes. T F 10. About 20 eggs can be poached in each gallon of liquid. T F 11. A continental breakfast usually consists of fruit or juice, toast or pastry, and coffee. T F 12. Link sausage average about six to a pound. T F 13. Sliced bacon (hotel slice or pack) contains 20 to 22 slices per pound. T F 14. When placing bacon on a sheet pan to be baked, place the fat side up and overlap each slice over the other. T F 15. Eggs fried on a griddle produce a better appearance than those fried in a skillet. Matching I 1. Scrambled eggs a. Should be cooked by simmering 2. Poached eggs b. The second most popular breakfast preparation 3. Shirred eggs c. The boneless smoked pressed loin of pork 4. Omelets d. Dipped in egg batter and fried 5. Pancakes e. Cooked in a buttered casserole 6. Link sausage f. Can be cooked by rolling or folding 7. Canadian bacon g. Vinegar and salt are added to the cooking water 8. French toast h. Average about 12 to the pound 9. Fried eggs i. The easiest way to prepare eggs in quantity 10. Boiled eggs j. Sunny side up or over easy are two ways to prepare
Matching II 1. Chicken consomme a. Binding agent 2. Baked meat loaf b. Adhesive agent 3. Eggs benedict c. Emulsifying agent 4. Mayonnaise d. Entree 5. Shirred eggs e. Lightening agent 6. Vanilla pie filling f. Clarifying agent 7. Fried fillet of sole 8. Cherry chiffon pie 9. Aspic 10. Cheese soufflé Activity 1. List 5 omelet variations. 2. Name 5 foods that may be served with eggs. 3. List 3 preparations on the luncheon menu in which poached eggs are used. 4. List 4 ways fried eggs can be served. 5. List 5 ways eggs can be scrambled.
6. List 4 meats that can accompany an order of scrambled eggs. 7. List 4 preparations in which hard boiled eggs can be used. 8. Explain how to prepare a fluffy omelet. 9. List 2 melons that are popular breakfast items. 10. List 3 popular breakfast meats. Math Use the following information to answer questions 1-7 Ounces per dozen of eggs: Jumbo- 30 ounces or more Extra Large- 27-30 ounces Large- 24-27 ounces Medium-21-24 ounces Small- 18-21 ounces 1. A breakfast is booked for 35 people. Each person is to receive a 4 oz serving of scrambled eggs. How many dozen jumbo eggs must be purchased. 2.. A breakfast is booked for 42 people. Each person is to receive a 4 oz serving of scrambled eggs. How many dozen large eggs must be purchased. 3. A recipe calls for 4 lb 14 oz of eggs. How many dozen extra large eggs are needed? 4. A recipe calls for 5 lb 5 oz of eggs. How many dozen small eggs are needed? 5.. A recipe calls for l2 lb 8 oz of eggs. How many dozen large eggs are needed?
6.. A recipe calls for 1 lb 10 oz of eggs. How many dozen extra large eggs are needed? 7.. A recipe calls for 3 lb 8 oz of eggs. How many dozen medium eggs are needed? 8. A breakfast is booked for 56 people. Each person is to receive a 4 oz glass of juice. How many quarts of juice are needed. 9. A breakfast is booked for 72 people. Each person is to receive a 4 oz glass of juice. How many quarts of juice are needed. 10. A breakfast is booked for 64 people. Each person is to receive a 5 oz glass of juice. How many quarts of juice are needed.