Part of Unit: Eggs, Dairy and Short Order
Lesson Plan Overview / Details
Eggs are used in a variety of products from baked goods, to meat loaf, ice cream, and alone as a highly nutritious meal. This lesson will teach students the many functions of eggs in a variety of recipes.
- One class period
- 55 Minutes
California Career and Technical Education Standards
- HTR.B.B3.4 Know types of food contamination, the potential causes, including cross-contamin...
- HTR.B.B6.1 Know the qualities and properties of food items and ingredients used in food pre...
- HTR.B.B6.4 Prepare food by using the correct techniques and procedures specified in recipes...
- HTR.B.B7.1 Know the qualities and properties of food items and ingredients used for baked g...
- HTR.B.B7.4 Produce baked goods, pastries, and desserts by using correct techniques, procedu...
Objectives and Goals
- The student will be able to list and define the many functions that eggs have in recipes.
- The students will be able to identify products that contain eggs and how and why eggs are used.
- The student will learn terms and techniques in egg cookery.
Activities in this Lesson
- Product overview - Hooks / Set
Students will come into the classroom and have a seat at their tables. On the overhead projector there will be a slide with a number of products - meatloaf, eggs benedict, ice cream, custard, omelet, macaroni and cheese, mayonnaise, angel food cake. Students will be given an index card and asked to identify what the items on the slide have in common. They will write their guess on the index card which I will collect. I will then read off the guesses. This will start our unit on eggs.
"Eggs play a very important role in cooking. As you can see from the examples before you, they are in a variety of products from ice cream to meatloaf (and everything in between.)"
"Today you will learn the terminology and functions in recipes. For the remainder of the week you will practice techniques which include many of the functions. You will make mayonnaise, angel food cake, and lemon curd this week, but your experiences with eggs will continue on as we progress through the year."
- Intro Slide - what in common? [ Download ] This is the slide I put up on the overview for the introductory student activity - What do these items have in common
Students will be handed the note taking worksheet. This will go along with the Powerpoint "Functions of Eggs in Recipes". The students are to follow along with the Powerpoint presentation as they take notes. There are 3 short video clip demonstrations in the powerpoint so it will be necessary to have the projector/computer set up with speakers so the students can hear the clips.
Clip #1 - Gordon Ramsey demonstrating mayonnaise (1 minute, 40 second clip)
Clip# 2 - Whipping egg whites (2 minute clip)
Clip #3 - Alton Brown demonstrates lemon curd (4 minute, 37 second clip)
- Notesheet for students [ Download ] Notesheet that goes with the powerpoint
- Egg function Powerpoint [ Download ] Powerpoint presentation - for video clips to play you must first download the three clips.
- Note sheet Key [ Download ] Completed notesheet
- Mayo video clip [ Watch Video ] [ Download Original Video ] Video clip imbedded in powerpoint
- How to whip egg whites video clip [ Watch Video ] [ Download Original Video ] Video clip imbedded in powerpoint
- Lemon Curd clip [ Watch Video ] [ Download Original Video ] Good Eats - making lemon curd
- Separating Eggs - demonstration - Demo / Modeling
If time is left after notetaking, I do a quick demonstration of three different methods of separating eggs. During the demonstration, I stress the importance of keeping the egg whites free (clean) of any bits of yolk. If during the separating process, a white gets yolk in it, I have them try to beat that white to see what the result is.
Set up: 1 medium bowl for collecting the separated yolks, a liquid measuring cup for collecting the separated (clean) whites, 2 small bowls (one for yolk, one for white) to use while separating.
The three demonstrated methods are:
(1) Using an egg separator tool
(2) Using bare hands as Alton did in his lemon curd demo (I do this with gloves on)
(3) Breaking the shell in half and moving the yolk back and forth between the halved shells, letting the whites fall off the sides.
After separating each egg, I pour the clean white into the liquid measuring cup and the separated yolk into the medium sized collection bowl. This is the method I expect my students to follow, that way if the fourth yolk breaks they have not contaminated all of their whites with yolk.
Whites and yolks are covered, labeled and put into the refrigerator for later use.
- Assessment Types:
- Projects, Demonstrations, Teacher-Made Test, Observations,
In the week following the lesson, students participate in a variety of labs to assess their skills in the lab.
Lab #1 -- Mayonnaise using in-shell pasteurized if available. (I pass out the handout "Using Raw Eggs) and discourage eating any fresh mayonnaise that has been made with raw eggs. However I think the process of learning the emulsification process is important.
Lab #2 -- Pavlova shell. Sometimes I provide fresh fruit and whipped cream, but often we just eat them as a "cookie"
Lab #3/4 -- Lemon Curd and Angel Food Roll-up cake. Lemon curd is made one day and refrigerated, the Angel Cake is made the following day and rolled with the lemon curd filling.
A written assessment (Quiz) takes place the following week.
- Mayonnaise Recipe [ Download ] Gordon Ramsey's Mayo recipe
- Safety Handout on using raw eggs [ Download ] What the American Egg Board has to say about using raw eggs.
- Pavlova recipe [ Download ] Pavlova recipe
- Lemon Curd and Angel cake [ Download ] Recipe for Lemon Curd and Angel cake
- Quiz on Egg functions [ Download ] End of week quiz
- KEY to the egg quiz [ Download ] Answers to the quiz