Chapter 4 Breakfast Cookery

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Across
  1. 4. sliced bread dipped in an egg and milk mixture that is often seasoned lightly with cinnamon and nutmeg french toast is cooked using a lightly oiled griddle or flat pan or pan fried in clarified butter in a hot saute pan
  2. 6. this is generally as simpler self service breakfast an adaptation of the american and English breakfast service that usually includes bread rolls,muffin,toast with jam/marmalade,cereal with milk and juice,coffee,or tea sometimes brioche and croissants may be served continental service evolved because many europeans wanted a simpler lighter meal
  3. 8. breakfast food usually of medium thickness and crispy on the outside and soft on the inside made with a medium weight pour batter similar to pancake batter nut with more egg and oil waffles are cooked in a specially designed waffle maker or iron that creates grid like holes or specially designs
  4. 9. raw potatoes that have been peeled and then sliced,diced,or shredded before being cooked on a well oiled griddle or pan fried until golden brown and cooked through
  5. 11. breakfast service in which the kitchen staff is responsible for the elaborate plating of many different breakfast items which are presented to the host or hostess at the table who then portions the food onto plates that are served to guests this type of breakfast is sometimes referred to as a fry up and includes sausage and bacon,eggs,fried bread,fried/grilled tomatoes,baked beans,black pudding,kidneys,kippers,mushrooms,and fried potatoes
  6. 12. the first meal of the day made up of breakfast foods usually eaten in the morning often referred to as the most important meal of the day
  7. 13. pancakes made with slightly sweetened batter that is a bit heavier than a crepe batter these pancakes are cooked on a flat griddle or in a special fluted pan
Down
  1. 1. also called hash browns this breakfast item is prepared by steaming or simmering potatoes in lightly salted water peeling,chilling and shredding the potatoes and cooking the shredded potatoes on a lightly oiled griddle on medium heat until they are a light golden brown on both sides
  2. 2. very thin pancake type breakfast item with a high egg content resulting in a delicate unleavened griddlecake crepes are traditionally cooked in a lightly oiled very hot saute pan
  3. 3. breakfast service is which food is often plated in the kitchen as ordered and severed to the guests individually on plates it is the most common service used in hotels and restaurants and food may include eggs,sliced bacon,sausage,bread or toast which jam/jelly/butter,pancakes with syrup,french toast and coffee,tea,or juice
  4. 5. breakfast food made with medium weight pour batter and cooked on an open lightly oiled griddle
  5. 7. a mixture of chopped meat,potatoes,and onions often served for breakfast corned beef hash is one popular version
  6. 10. popular southen us breakfast food made from a native american ground corn called hominy grits are usually boiled in water seasoned with salt and pepper and served with butter or sugar they may be finished with cheese,bacon,sausage,or red eye gravy a thin sauce that is made from pan drippings of sausage or ham and black coffee charleston style grits are boiled in milk instead of water which makes them creamy
  7. 12. brunch includes breakfast and luncheon menu items and is sometimes served as a buffet it is usually served as a late breakfast and early lunch