Lesson 2: Potato Cookery

What are the different types of breakfast potatoes?
How do various cooking methods affect texture and flavor?
What role do seasonings and fats play in breakfast potatoes?

Par-cooking
Starch gelatinization
Caramelization
Home fries
Hash browns
Rosti

8.5 Demonstrate food production skills.
9.3.1 Analyze food selection and preparation techniques.
9.3.3 Apply cooking methods to different food products.
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 transfer, protein coagulation, and chemical leavening.

DOK 1: Identifying different potato types and preparations.
DOK 2: Explaining the effects of different cooking methods.
DOK 3: Executing a potato dish using proper techniques.
DOK 4: Evaluating and modifying seasoning profiles.
Reading comprehension through recipe analysis.
Math skills applied in measuring, scaling, and conversions.
Scientific reasoning applied to heat transfer, protein coagulation, and chemical leavening.

Students explore breakfast traditions from various cultures.
Discussion on the evolution of breakfast foods and global influences.
Sustainability and ethical sourcing of breakfast ingredients.

Overcooking or undercooking breakfast potatoes.
Not properly measuring ingredients.
Misunderstanding how heat impacts different cooking methods.

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 on lab experiences and techniques learned.

Equipment: Skillets, griddles, ovens, knives, baking sheets.

Ingredients: Potatoes