Lesson 1: Egg Cookery
Duration of Days: 2
Lesson Objective
Students will identify and demonstrate various egg cooking methods, applying food safety and presentation techniques.
What are the different ways to prepare eggs?
How does heat affect egg proteins?
What are best practices for handling and storing eggs safely?
Omelet
Scrambled
Coagulation
Emulsification
Poaching
Over-easy, over-medium, over-hard
Custards
Hollandaise
8.5 Demonstrate food production skills.
9.3.1 Analyze food selection and preparation techniques.
9.5.3 Demonstrate food safety and sanitation procedures.
Reading comprehension through recipe analysis.
Math skills applied in measuring, scaling, and conversions.
Scientific reasoning applied to heat
DOK 1: Identifying egg cookery methods.
DOK 2: Comparing and contrasting egg textures.
DOK 3: Applying learned techniques to prepare eggs.
DOK 4: Evaluating plating and modifying recipes.
Students explore egg traditions from various cultures
Discussion on the evolution of breakfast foods and global influences.
Sustainability and ethical sourcing of eggs.
Eggs must be prepared with color or "well done"
Not comprehending how heat and acid impacts various egg preparations.
Provide visual and hands-on demonstrations.
Offer modified recipes for students with dietary restrictions.
Allow students to choose between simple and advanced recipes.
Use peer collaboration and student-led instruction.
Formative: peer and class discussions, and quiz.
Summative: Performance-based assessments (final plated breakfast meal).
Self-Assessment: Reflection and evaluations on lab experiences and techniques learned.
Equipment: Skillets, griddles, ovens, knives, baking sheets.
Ingredients: Eggs