Food And Nutrition I
Strand 4 Standard 2
1 class periods of 90 minutes each
A comprehensive six day unit on the study of eggs, their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.
Ingredients needed per unit to prepare complete lab:
The teacher needs to have a good understanding and knowledge of eggs, how to use and prepare them, as well as quick breads and cooking with milk.
How to use and prepare eggs in cooking, quick breads and cooking with milk.
The students will practice preparing eggs, quick breads and cooking with milk using the correct preparation techniques.
Hand out assignment: Scrambled Egg Worksheet. Read the directions and explain to the students the assignment. On the front page, find the 30 words hidden as identified on the back side. Then write a complete sentence as it relates to eggs so the teacher knows the students understands the meaning of the word. Identify when it is due. The students can work on the assignment during class if they have time.
Lab: Have the necessary ingredients out for the students to prepare the lab. Review the recipes one more time prior to preparing.
Remember, each student will make their own egg in a bacon ring. Pour the bacon grease in the empty can to discard in garbage so it doesn't clog up the drains.
The coffee cake and eggs bake at two different temperatures so share ovens with two groups.
All three foods need to be done and completed at the same time. Prepare the food, clean-up, set the table, teacher can put marshmallow in beverage cup when table is set appropriately, eat and completely clean-up before the bell rings. Fill out and turn in Lab Sheet for credit.