Week 14: December 7-11 Important Reminders: Eggs/Breakfast Unit continues this week Cooking Labs Tuesday – Thursday Next Thursday will be our Mis En Place Test. Next Friday will be our Vocabulary Test

Day 62: December 7 Objective: Students will plan and prepare for cooking labs using eggs. Warm-up: 4 eggs=_____ C Activities ◦ Copy Recipes  Mis En Place Practice

Copy Recipes in this order and include these modifications Chocolate Pudding- Add 1T of Powder Sugar to Whipping Cream Hash brown Quiche- No Changes Frittata- Cut asparagus in half. May cut whole dish in half if your group chooses. Will be using two egg whites from the pudding lab.

Day 63: December 8 Objective: Students will be able to apply eggs into an egg recipe. Warm-up: 3 tbsp. = _____tsp. Activities: ◦ Chocolate Pudding  Save Egg Whites  May eat warm or chill for tomorrow  Add 1T of powdered sugar to whipping cream Grate 2 Small Potatoes and submerge in water for tomorrow. Skin on but washed. 3- Head Chef 4- Assistant Chef 5- Runner 1- Cleaners 2- All of the Above 3- Head Chef 4- Assistant Chef 5- Runner 1- Cleaners 2- All of the Above 3- Head Chef 4- Assistant Chef 1- Runner 2- Cleaners 3- Head Chef 4- Assistant Chef 1- Runner 2- Cleaners

Day 64: December 9 Objective: Students will understand a baking method of using eggs in breakfast foods. Warm-up: 3 cups=_____ Pints Activities: ◦ Preheat Oven ◦ Hashbrown Quiche  Grease Muffin Liners  Season and bake potatoes first 4- Head Chef 5- Assistant Chef 1- Runner 2- Cleaners 3- All of the Above 4- Head Chef 5- Assistant Chef 1- Runner 2- Cleaners 3- All of the Above 4- Head Chef 1- Assistant 2- Runner 3- Cleaner 4- Head Chef 1- Assistant 2- Runner 3- Cleaner

Day 65: December 10 Objective: Students can apply egg cooking methods into a breakfast recipe. Warm-up: 4 T= _____C Activities: ◦ Frittata  Use the silver skillets  Weigh asparagus and cheese  4 eggs & ¼ C egg whites 5- Head Chef 1- Assistant Chef 2- Runner 3- Cleaner 4- All of the Above 5- Head Chef 1- Assistant Chef 2- Runner 3- Cleaner 4- All of the Above 1- Head Chef 2- Assistant Chef 3- Runner 4- Cleaners 1- Head Chef 2- Assistant Chef 3- Runner 4- Cleaners

Day 66: December 11 Objective: Students will reflect on recipes that used egg as the main ingredient. Warm-up: 2T=_____stick Activities: ◦ Reflection & Vocabulary ◦ Breakfast Worksheet-Due Monday

Chocolate Pudding Reflection 1. How did this pudding compare to store bought pudding? 2. Would you serve this warm or chilled to others? Why? 3. How did the whipping cream add to the pudding flavor?

Hashbrown Quiche Reflection: 1.Describe the taste and texture of a quiche to someone who has never had one before? 2.What modifications/alterations would you make to this recipe? What options are available to make this recipe healthier? 3.If you were in a restaurant setting, what other foods would you serve alongside this?

Frittata Reflection: 1. Describe what a Frittata is to someone who has never had/heard Frittata. 2. Other than asparagus, tomatoes and cheese list three other variations you would do. 3. In what settings would a Frittata be appropriate to serve? Why?

Chef’s Knife: Most important knife in a chef’s toolkit. All-purpose knife with an 8-14” triangular blade used for peeling, trimming, chopping, slicing, and dicing. Blanching: Plunging foods briefly into hot water then plunging them into cold water to stop the cooking process. Used to increase color and flavor of vegetables, especially before freezing. Parboiling: Used to partially cook food in boiling water. Usually, another method is then used to finish cooking. Culinary Vocabulary

Egg-cellent Notes Breakfast food basics

Types of Meats 1. Ham 2. Bacon 3. Canadian Bacon 4. Sausage

Egg Composition 1. Shell: Porous, allowing moisture out and odors in; protects egg’s contents. 2. White: 2/3 of the weight of the egg; high in protein and riboflavin. 3. Yolk: 1/3 of the weight of the egg; contains fat, protein, vitamins and iron; all the cholesterol found here.

Egg grades & quality USDA: Grades eggs to designate quality Grades: Grade AA, Grade A and Grade B Size: Determined by weight per dozen; Jumbo, extra large, large, medium, small and peewee

Forms of Eggs 1. Fresh 2. Frozen 3. Dried

Breakfast breads & cereals 1. Ready-made Breads: Bagels, scones, doughnuts, muffins, croissants, English muffins. 2. Hot Cereals: Grits, farina, oatmeal 3. Cold Cereals: Granola, boxed cereals

Pictures of Egg Dishes Soufflé Frittata Quiche Omelet