Level 2 Chapter 4

Eggs, bacon, sausage, toast, coffee, tea, juice

Rice, fish, miso soup, green tea

Croissant, cheese, fruit, hot chocolate

Noodles, dumplings, soy milk

Baked beans

Kippers

Croissant

Fried potatoes

Made with medium-weight batter

Thin with high egg content

Cooked on oiled griddle

Crispy on the outside, soft on the inside

Waffles are cooked in a waffle maker or iron, pancakes on a griddle

Waffles use high egg content, pancakes do not

Pancakes are always seasoned, waffles are not

Waffles are only served for dessert

Pour batter, flip, serve with syrup and fruit garnish

Flip, pour batter, serve with syrup and fruit garnish

Serve with syrup and fruit garnish, pour batter, flip

Pour batter, serve with syrup and fruit garnish, flip

Coating the cooking surface with oil or butter

Letting the batter rest

Using a waffle iron

Serving with fruit garnish

Bacon shrinks when cooked

Sausage should be cooked completely

Both can be served raw

Precooking can save time

Boiling in water

Cooking in a fry pan or griddle

Baking on sheet pans at 375°F (191°C)

Monitoring and turning as needed

Grits are made from hominy

Cereals can be served hot or cold

Grits are a type of fruit

Hot cereals include oatmeal and cracked wheat

Eggs, bacon, sausage, toast, coffee, tea, juice

Pasta, salad, soup, water, milk, juice

Rice, beans, chicken, soda, tea, coffee

Fish, chips, peas, lemonade, coffee, tea