Breakfast Food and Drinks

Grade A eggs are:

• the freshest grade of egg, with a high, centered yolk and tight whites.

• good blended egg dishes

• used in commercial egg preparation

• best for fried egg dishes

A French omelette can be described as:

• flat

• coddled

• rolled

• baked

The biggest difference between cream and milk is that:

• milk has a higher milk fat content than cream

• cream is lighter than milk

• milk has a slightly more yellow color than cream

• cream has a higher milk fat content than milk

To make crepes you:

• pour batter into the center of a pan and then cooke over medium heat

• ladle bater on to a griddle and then cook over low heat

• Pour batter into the center of a pan and the cook over high heat.

• swirl batter to coat the bottom of a pan and then cook over medium heat

Hash can best be described as a combination of:

• Potatoes and corned beef

• Ground Meat

• Meat and peppers

• Potatoes and onions

You do not use batter to make

• pancakes

• waffles

• French toast

• any of the above

Describe the structure of an eggs.

Compare & contrast poaching eggs and cooking eggs in a shell.

Explain how clarified butter if made.

What is a continental breakfast?