17 Breakfast Cookery

Breakfast foods include hot and cold cereals, meats, breads, and eggs. Eggs are a basic ingredient in many breakfast dishes. Grading eggs allows foodservice operations to choose the right eggs for their needs. Types of cooked eggs include fried, poached, scrambled, omelet, shirred, and simmered. Meats such as bacon, ham, and sausage are common at breakfast.

Quick bread choices include muffins, biscuits, loaf breads, and scones. Because of the easy preparation of French toast, pancakes, and waffles, they are considered quick breads. Hot and cold cereals are also served at breakfast with a variety of sides.


  • pdf version of Unit 5, Chapter 17
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:23 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:23 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:23 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:23 AM
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