1. Week 14: May 11-15 Important Reminders: Eggs/Breakfast Unit continues this week Grades have been updated Cooking Labs Wednesday & Thursday New Seats Today 4 weeks left to turn in 3 Current Events & 5 volunteer hours Due June 10

2. Day 65: May 11 Computer Lab for Final Project

3. Day 66: May 12 Objective: Students will plan and prepare for cooking labs using eggs. Warm-up: 4 eggs=_____ C Activities ◦ Copy Recipes ◦ Grate potatoes

4. Copy Recipes in this order and include these modifications Quiche- no changes Frittata- Cut asparagus in half (whole recipe may be cut if half if you choose). Poached Egg Tips & Eggs Benedict Groups of 5, add a 5 th egg, toast, ham as needed (Groups of 3 may reduce if needed) Cottage Cheese Pancakes Cut in half (if you’d like) Chocolate Pudding- no changes

5. Day 67: May 13 Objective: Students will understand a baking method of using eggs in breakfast foods. Warm-up: 3 cups=_____ Pints Activities: ◦ New Seats & Lab #’s ◦ Preheat Oven ◦ Hashbrown Quiche  Season and bake potatoes first 1- Head Chef 2- Assistant Chef 3- Runner 4- Cleaners 5- All of the Above 1- Head Chef 2- Assistant Chef 3- Runner 4- Cleaners 5- All of the Above 1- Head Chef 2- Assistant Chef 3- Runner 4- Cleaners 1- Head Chef 2- Assistant Chef 3- Runner 4- Cleaners

6. Day 68: May 14 Objective: Students can apply egg cooking methods into a breakfast recipe. Warm-up: 1 T= _____t Activities: ◦ Frittata  Use the silver skillets  Weigh asparagus and cheese  Asparagus cut in half 2- Head Chef 3- Assistant Chef 4- Runner 5- Cleaner 1- All of the Above 2- Head Chef 3- Assistant Chef 4- Runner 5- Cleaner 1- All of the Above 2- Head Chef 3- Assistant Chef 4- Runner 1- Cleaners 2- Head Chef 3- Assistant Chef 4- Runner 1- Cleaners

7. Day 69: May 15 Objective: Students will classify qualities of a chef and careers in the arts. Warm-up: 1/2 egg=____ Tbsp. Activities: ◦ Reflections ◦ Current Events ◦ Poaching Eggs

8. 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?

9. 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?

10. Dry Cooking Techniques: Cooking techniques that use a metal and the radiation of hot air, oil, or fat to transfer heat. Moist Cooking Techniques: Cooking techniques that use liquid instead of oil to create the heat energy needed to cook the food. Culinary Vocabulary

11. Eggs Benedict/Poaching Eggs Alton Brown Food Network: Eggs 101-Poached Alton Brown Food Network: Eggs 101-Poached