Egg-Citing Breakfasts / Eggs - A Culinary Tool - Lesson Plan Volume 38

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Grades 6-12.

Egg-Citing Breakfasts

The baking lesson focuses on the use of eggs in breakfast items and the role eggs play in food preparation

Middle School Students will…

  • Practice personal hygiene, sanitation, and safety in the lab.
  • Use communication, problem solving, and teamwork skills to prepare a simple recipe.
  • Identify proper measuring tools and measure ingredients correctly.
  • Utilize eggs for a simple meal – muffins, pancakes, waffles, crepes, etc.

Eggs - A Culinary Tool

The lessons focus on the use of eggs in baking and the multiple roles eggs play in food preparation. It addresses the scientific role of eggs in recipes.

The function of eggs as a culinary ingredient in this lesson include eggs as a…

  • Binding agent (coagulant) in muffins and pound cake.
  • Emulsifier in the production of pound cake.
  • Thickener and texture agent in preparing lemon curd as topping on pound cake.

Students are able to see the direct application of science concepts through the production of the food products.

High School Students will…

  • Practice personal hygiene, sanitation, and safety in the lab.
  • Use communication, problem solving, and teamwork skills to prepare a simple recipe.
  • Identify proper measuring tools and measure ingredients correctly.
  • Identify the scientific role of eggs in the production of various food products.
  • Utilize food safety knowledge to ensure products reach appropriate temperatures to prevent food borne illness.

Item Weight: 0
Age: 11 yrs. - 18 yrs.
Prop 65:
Grade: 6 - 12
School Type: Middle School, High School
Lesson Plan: FCS
 

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