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Production Specifics
Breakfast Foods
Hot Cereals – Increase water for recipe by 15%. Hold 1/3 of water required for recipe
until cooking is complete. Then add reserved water as ice or ice water. After
rethermalization, cereal will be at the desired consistency, not overly thick.
French Toast – Prepare as usual. When toast is placed on grill, add extra egg mixture
to top side until it won’t absorb any more liquid. Cool as usual. When plating, put the side
with the extra egg mixture toward the plate. This can be done with regular and modified egg
mixtures. For frozen French toast, cut diagonally and “shingle” the halves.
Scrambled Eggs –
Egg Mixture: Replace any milk with a medium cream sauce using a modified starch.
Cream sauce should be no more than 15% of the weight of eggs used per recipe. As a
variation, use a medium cheese sauce instead of cream sauce.
Cooking Procedure—Steamer Method
: Place beaten eggs only in 2” pans. Steam at
5 PSI for 7 minutes. Remove from steamer, add warm cream sauce, and mix well.
Replace in steamer for another 7 minutes. Finished product should be loose but have
no free moisture. Blast chill as usual.
Cooking Procedure—Skillet Method
: Spray skillet surface with nonstick coating.
Cook beaten eggs only until slightly thickened. Add warm cream sauce and cook until
all free moisture is picked up. Product should be loose. Blast chill as usual.
Pancakes – Cook as usual. Spray plate with nonstick coating prior to plating. Frozen
pancakes should be completely thawed before plating.
Bacon – Cook until crisp, drain fat.
Ham, Canadian Bacon – Place cooked meat directly on plate.
Toast – Toast bread and leave unbuttered. Cut diagonally. If placing directly on plate,
wrap toast loosely in aluminum foil wrap and place shiny silver side toward plate. If placing
on top of food, shingle toast halves over food.
Omelets – Thaw frozen omelets completely, then plate. Cook fresh omelets as usual,
then blast chill.
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