22 Dishes

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breakfast

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Breakfast

Cereal

Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. it is traditionally eaten as part of breakfast, or a snack food, primarily in western societies. although warm cereals like porridge and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century, and are most often mixed with milk (traditionally cow's milk), but can also be paired with yogurt instead or eaten plain. fruit or nuts are sometimes added. many cereals are produced via extrusion. some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. in the united states, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. a significant proportion of cereals have a high sugar content ("sugar cereals" or "sugary cereals" in common parlance). some cereals are marketed primarily towards children, feature a cartoon mascot, and may contain a toy or prize. between 1970 and 1998, the number of different types of breakfast cereals in the u.s. more than doubled, from about 160 to around 340; as of 2012, there were roughly 4,945 different types (estimate based on the mass customization of online shopping). in this highly competitive market, cereal companies have developed an ever-increasing number of varieties and flavors (some are flavored like dessert or candy). although many plain wheat-, oat- and corn-based cereals exist, many other varieties are highly sweetened, while some brands include freeze-dried fruit as a sweet element. the breakfast cereal industry has gross profit margins of 40–45%, 90% penetration in some markets, and has had steady and continued growth throughout its history.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Crumpet

A crumpet ( (listen)) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, eaten in the united kingdom, canada, new zealand, south africa and australia. crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread: a type of the latter is referred to as a crumpet in scotland.

Breakfast

Facturas

Media lunas pastries filled with dulce de leche, drizzled with chocolate, etc

Breakfast

Fatias douradas

Portuguese french toast, slices of pan bread soaked in egg with sugar, fried and sprinkled with powdered sugar and cinnamon

Breakfast

French toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Breakfast

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Breakfast

Ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. as a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed. ham is made around the world, including a number of regional specialties, such as westphalian ham and some varieties of spanish jamón. in addition, numerous ham products have specific geographical naming protection, such as prosciutto di parma in europe, and smithfield ham in the us.

Breakfast

Hot chocolate

Hot chocolate, also known as hot cocoa or drinking chocolate, is heated chocolate milk. hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.the first chocolate drink is believed to have been created by the maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of aztec culture by 1400 ad, by which they referred to as xocōlātl. the drink became popular in europe after being introduced from mexico in the new world and has undergone multiple changes since then. until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of latin america, the very thick cioccolata calda served in italy and chocolate a la taza served in spain, and the thinner hot cocoa consumed in the united states. prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

Breakfast

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Breakfast

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Breakfast

Omelete

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Breakfast

Pao com manteiga

French bread with butter and/or jam

Breakfast

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Breakfast

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Breakfast

Toast

Toast is bread that has been browned by radiant heat. the browning is the result of a maillard reaction, altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. toasting is a common method of making stale bread more palatable. bread is often toasted using a toaster, but toaster ovens are also used. toast is commonly eaten with butter or margarine, or sweet toppings, such as jam or jelly. regionally, savory spreads, such as peanut butter or a yeast extract, may also be popular. buttered toast may also accompany savory dishes, especially soups or stews, and be topped with heartier ingredients like eggs or baked beans as a light meal. toast is a common breakfast food. bagels and english muffins are also toasted. toast may contain carcinogens (acrylamide) caused by the browning process.

Breakfast

Tosta mista

Grilled ham and cheese sandwich

Breakfast

Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.