Making Pudding



Students will work in a small group (3-5 students) to make a cornstarch and egg yolk thickened pudding on the stovetop. Skills practiced will include separating eggs, scalding milk, tempering eggs, whisking, and slow, patient stirring. This lesson will follow our egg unit and be the first lab in the dairy unit, right after students have evaluated different types of milk. To reconfirm that different types of milk have different qualities in a final product, each lab group will use a different milk and do a taste test / sensory evaluation of each product at the end of the lab.

Lesson Time

55 minute class period
3 Class Periods

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • Pre-K
  • K
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • Post-Secondary

Standards and Objectives


California's 2008 CTE Standards (10)
California Academic Content Standards (1)

Related Instructional Objectives (SWBAT...)

  • The student will learn the appropriate technique for making a stovetop, cornstarch thickened pudding.
  • The student will learn how to temper eggs.
  • Students will successfully work together to create a product in a set amount of time.
  • Students will practice proper safety and sanitation procedures as they work together in the kitchen.
  • The student will learn that type of milk used in a product effects the nutritional outcome as well as the textural and flavor properties of the product.

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