Friday, December 9, 2011

HTC 110: Breakfast cookery (Egg and Other breakfast)

Hello readers! It is boring to read in long sentence? Don't worry. I've compress it. I've made mind-mapping to give summary about breakfast cookery part 2, which are egg and meat. For breakfast cookery part 1, you can click here. :) And if you want to know more about basic western cookery, you can click 'Education' tab above. :)



That's all about breakfast cookery. These are what usually western people take as their breakfast. Most of the hotels in this country also provide these menu during breakfast time. Next entry, I'll share information about potato, pasta and rice. InsyaAllah.


Wednesday, December 7, 2011

HTC 110: Breakfast cookery (Types of breakfast)

Types of breakfast

Continental breakfast
A continental breakfast implies a light breakfast like those served on the continent (in Europe) and is now being served extensively in this country. This breakfast is often served on modified American breakfast and is usually consists of juices or fruits, coffee, tea, toast or light pastry and involves no heavy cooking.

American breakfast
American breakfast is usually a heavy and extensive which a variety of hot and cold courses is offered compared to continental breakfast. When American breakfast is offered, a breakfast cook is responsible for preparing the breakfast dishes. It usually consist of fruits, juices, porridge, cereals, fish, egg dishes with bacon, sausage, variety of bread, toasts and beverages.

Malaysian breakfast
Malaysian breakfast is combination of light or simple and heavy breakfast. example of Malaysian breakfast are nasi lemak, lontong, noodles, soup, sometime pastry items and others.

Items available for breakfast

Fruits and vegetables juices are a standard item often served at all meals. Juice may be available in fresh, canned and frozen. They include orange juice, grapefruit juice, tomato juice, pineapple juice, prune juice, apple juice and blends of mixed juices. In additional to freshly squeezed juices, many operations purchase fresh juice from dairies or juices companies or use frozen products. Juices should always be served chilled.

Fresh fruits and dry fruits is often offered and served at breakfast time. Fruits may be available:
  1. All year around- oranges, grapes etc.
  2. Seasonal - mangoes, rambutans etc.
  3. Compotes - consist of presoaked, stewed or dried fruits such as prunes, fig etc.

Coffee, Tea and Chocolate
Coffee - an extract made by combining hot water with ground coffee. it has excelled other hot beverages in terms of quantity consumed for a long time.
Tea - the tea leaf is combine with boiling water and allowed to sleep until a beverage with the proper flavour is achieved. 
Chocolate - a popular breakfast beverage and far between meal refreshment. hot chocolate may be prepared from powdered mixed that are blended with hot mil or water.

Milk is a versatile ingredient that can be used in many beverages and food. All beverages milk should be pasteurized to insure against harmful bacteria. For breakfast milk can be taken cold or hot.

Cereal are seeds of various grasses. They are starch product that provide a valuable source of energy as a carbohydrates. Both hot and cols cereals are among the most nutritious offerings on a breakfast menu. ready to eat cereal are cold cereal such as cornflakes. They can be eaten with cold or hot milk. Oatmeal and cornmeal are the typical hot cereal.

All type of pastries are served ad are usually the responsibility of the bake shop. When it is the duty of the breakfast cook to prepare any of these items, care should be exercised that proper procedures and correct weight and measures are used to assure product success and uniformity. These include muffins, danish pastry, croissant etc.

Batter product
The batter products for breakfast include pancakes, waffles and french toast.