Unit 7: Eggs

The nutritional value of eggs and their role in a healthy diet.
A variety cooking methods for eggs.
The functions of eggs in various recipes (e.g., binding, leavening, thickening, emulsifying).
A techniques for making omelets, French toast, and meringue cookies.

Prepare an omelet, French toast, and meringue cookies using proper techniques.
Measure and mix ingredients accurately.
Observe and describe the functions of eggs in each recipe.
Reflect on the different cooking methods and their outcomes.

• Lab preparation of an omelet, French toast, and meringue cookies.

• Participation in discussions and activities related to the functions of eggs in cooking.

• Written reflection or quiz on the principles and techniques of egg cookery.