Professional Cooking for Canadian Chefs - Chapter 25 - Breakfast Cereals PDF

Professional Cooking for Canadian Chefs Ninth Edition Wayne Gisslen Chapter 25 Breakfast Cereals Breakfast Cereals (1 of 4) Hot Cereals Hot cooked cereals are of two types: 1. Whole, cracked, or flaked cereals. such as oatmeal (rolled...

Professional Cooking for Canadian Chefs Ninth Edition Wayne Gisslen Chapter 25 Breakfast Cereals Breakfast Cereals (1 of 4) Hot Cereals Hot cooked cereals are of two types: 1. Whole, cracked, or flaked cereals. such as oatmeal (rolled oats), Scotch oatmeal (cracked oats), and cracked wheat. The particles are large and can be added to boiling water without lumping. 2. Granular cereals; such as farina and cornmeal. The particles are small and tend to lump when added to boiling water. Copyright ©2018 John Wiley & Sons, Inc. 2  Breakfast Cereals (1 of 4) PROCEDURE for Cooking Whole, Cracked, or Flaked Cereals 1. Collect equipment and ingredients. 2. Measure the correct amount of water and salt into a pot and bring to a boil. Read package directions for quantities. Using milk or part milk makes a richer cereal, but a more expensive one. Be careful not to scorch the milk if you use it. 3. Measure the correct amount of cereal. 4. Add the cereal slowly, stirring constantly. 5. Stir until some thickening takes place, then stop stirring. Too much stirring makes cereal gummy. 6. Reduce heat to a slow simmer, cover, and cook until desired doneness and consistency are reached. Cooking times vary greatly. 7. Keep covered until service to prevent drying. Copyright ©2018 John Wiley & Sons, Inc. 3 Breakfast Cereals (1 of 4) PROCEDURE for Cooking Granular Cereals The procedure is the same as for Whole, cracked, or flaked cereals except the cereal is mixed with a little cold water before being added to boiling water. This separates the grains and prevents lumping. The cold water must be calculated as part of the total amount of liquid. Alternatively, mix the cereal with all the cold liquid, then bring to a boil and simmer until done. Copyright ©2018 John Wiley & Sons, Inc. 4 Breakfast Cereals (3 of 4) Cold Cereals  Cold, dry cereals are purchased ready prepared and need no preparation by the kitchen.  Like hot cereals, they are served with accompanying milk or cream, sugar, and, sometimes, fruit such as berries or sliced bananas. Copyright ©2018 John Wiley & Sons, Inc. 5 Copyright Copyright © 2018 John Wiley & Sons, Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information contained herein. Copyright ©2018 John Wiley & Sons, Inc. 6