jimtrue.com : school : CUL104 : Week 5: Breakfast Cookery, Eggs, Quickbreads and Custards (also Measurement/Mise en Place)
Posted by Jim True on December 17, 2009 10:15 PM. Last Updated December 17, 2009 10:15 PM
Disclaimer for all material noted here is at the bottom of this web page.
Week 5: Breakfast Cookery, Eggs, Quickbreads and Custards (also Measurement/Mise en Place)
Composition of Eggs
- Yolk
- High in fat and protein
- Contains iron and vitamins
- Shell
Three Grades of Eggs
- AA, A and B
- AA - The best grade, has a firm yolk and white that stands up high on a flat surface when broken
- Freshness determines Grade; lower grades the yolk will not stand high and the albumen will be watery
Ways to Fry an Egg
- Sunny Side Up
- Over Easy
- Over Medium
- Over Hard
- Basted
Egg Sizes
- All recipes are written for large eggs
- Large (24 oz/dozen, yolk 3/4 oz, white 1 1/4 oz)
Coagulation of Eggs
- Whole eggs: 156 F
- Whites: 140-149 F
- Yolks: 144-158 F
- Custards: 175-185 F
- Poaching liquids should be 170-175 F
Foams
- Fat inhibits foaming (don't allow yolk in the whites if you are whipping them)
- Mild acids aid foaming (lemon juice or cream of tartar)
- Egg whites foam better at room temperature (half hour before whipping)
- Do not over beat
- Sugar makes foams more stable
- Only grease the bottom of the pan to allow the batter to climb the sides of the pan
Quick Breads
- Muffins, pancakes, waffles
- Use chemical leaveners: baking soda/baking powder
- Lightened with egg foams
- Avoid developing gluten; no gluten in flour (just proteins); moisture and manipulation make gluten
- Pg 144: On Baking: Baking Soda & Baking Powder
- Baking Soda: needs an acid present, activates the baking soda) (sodium bicarbonate)
- Baking Powder: two kinds: Single Acting & Double Acting. Single acting works when it gets wet; double acting works when it gets wet and again when it bakes (moisture & heat); sodium bicarbonate and cream of tartar
- Pg. 145 on Baking: Mixing Methods: Biscuit, cold fat, cut in; Muffin: liquid fat, dry only mixed until wet; Creaming; cream softened butter and sugar, then add eggs and dry ingredients alternately
Custards
- Eggs and Milk
- Quiche
- French toast, etc
Measurement Systems - Mise En Place (CH 05 in Baking, CH07 in On Cooking)
- One pound of butter, 4 sticks, each stick is 4 ounces
- 8 Tablespoons to a stick of butter, so each Tablespoon is .5 ounces
- 2 Tablespoons to an ounce, 3 teaspoons to 1 Tablespoon
- If 2 ounces of butter/flour thicken 1 quart of liquid, you can calculate up
- Scaling Salt/Pepper/Herbs and Spices is variable - TT, To Taste
- Emulsions vs Extracts: Emulsions are oil based, Extracts are alcohol based and evaporate
- Pg 129 in Baking: Grams to Ounces, pg.131 in Baking Conversion example
- Read on Converting recipes. For Grandma's recipe, take New Yield and Divide by Old Yield to get a Conversion Factor becomes a multiplier x all the ingredients converts to new yield
- In Baking you use a Percentage; Baker's Percentage based on Flour as 100%; that's divided by Baker's Percentage to get the Conversion Factor. Pg 135 in On Baking for examples.
- Escoffier, Culinary Guide (Gui Culinaire): all recipes are for yield of 10 portions
No mid-term; Group project, quiz and figure out who's on which team.
Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.