Family and Consumer Sciences Portfolio · Web viewUnit 5 Eggs. Stage 1 – Desired Results. Established Goal(s): 6.04.4 Identify nutrients in meat, poultry, fish, eggs and legumes

Unit 5 EggsStage 1 – Desired Results

Established Goal(s): 6.04.4 Identify nutrients in meat, poultry, fish, eggs and legumes 6.04.3 Explain the importance of meat, poultry, fish, eggs and legumes in a balanced

diet 6.04.2 Explore the functions of proteins in food preparation 6.04.1 Identify different types of meat, poultry, fish, eggs and legumes 6.04 Explore and prepare nutritious foods using protein products 6.04.6 Evaluate the effects of various cooking methods on nutrient retention, flavor,

texture, tenderness, aroma, taste and appearance 6.04.7 Prepare egg recipe 6.04.8 Prepare a variety of recipes using meat, poultry, fish, eggs and legumes 6.05.6 Prepare a variety of recipes using dairy products 6.05.5 Explore the functions of dairy products in food preparation

Understanding(s):Students will

Finish up the last part of unit 5 by making alfredo

Learn how eggs work in foods How to cook with eggs Make waffles Make lava cake Will understand why eggs are

important in cooking

Essential Question(s): What would happen if we didn’t have

eggs? Are there substitutes for eggs?

Students will know… Students will be able to: Students will learn how to pick, prepare and cook different dishes that include eggs. Students will be able to cook with eggs and understand their role in cooking.

Stage 2 – Assessment EvidencePerformance Task(s):

Students will show understanding by cooking and sharing their food to the class.

The criteria for understanding will be based off the standards, their effort, and completion of assignment.

Other Evidence:

There will be assignments and labs. Students will reflect on their learning

by tasting their foods and seeing how they did.

Stage 3 – Learning Plan

Learning Activities:There will be lab time to keep students engaged and giving them hands on experience.Students will be shown a calendar that is posted on the white board that has each day’s activity, so they know what to expect.The students have an interest in cooking, so we will cook a lot. The goal is to have at least 1-2 lab times a week.We will go over a power point and take notes to learn key ideas. We will also have discussions to explore issues and ideas.We will review and go over the material, so students are able to understand the material.Students will evaluate their work by tasting their food and filling out a form saying how it went.I will take ideas at the beginning of the semester and try to incorporate them. If students need special help, there will be a different test they will take, and I will but them in a lab group that will be willing to help.

Alfredo Lesson Plan 1

Class: Food and Nutrition

Grade Level: 9-12

Topic: Alfredo

Where: Lab

Length: 1 hour and 2 minStandards:

6.04.6 Evaluate the effects of various cooking methods on nutrient retention, flavor, texture, tenderness, aroma, taste and appearance

6.05.6 Prepare a variety of recipes using dairy products 6.05.5 Explore the functions of dairy products in food preparation

Objectives: Learn how dairy products are used in cooking Read a recipe and create a plan to follow Follow recipe instructions for making alfredo sauce Store bought verse homemade

Notes: NAMaterials & Technology:Per group:1 c milk2 oz cream cheese1 T flour½ t salt1 T butter½ tsp garlic ½ C grated Parmesan cheese12 ounces of pasta

Utensils, pots, and stoves in their kitchensWorksheets

Focus Activity: (5 min)

The bell ringer for today is “Why should we make homemade meals? Does it matter if we eat out all the time?”After they are done writing ask a few students for examples.

Procedures: (47 min)

Today we will be making alfredo sauce and adding it to noodles. This is mainly diary. What is in it that is dairy? (milk, cream cheese, butter and cheese). Do you think there could be substitutes? (Heavy whipping cream) We will follow the directions on the recipe and read through it all, so we know what we need to do first and what to prepare for. Once you are done please evaluate your dish and let me try it.Get into your groups and you may start.Design tasks that enable each student to make important contributions to the work of groups.Each group should have a manager, chef, sous-chef and dishwasher. The group will work together to determine each person roles and help each other succeed.Closure Activity: (5 min)Write in your journal; refer to your starter questions and decide if it is better homemade or store-bought. Write why you believe this. Do you think this is always the case?Assessment: (5 min)

Students will have time to evaluate themselves and let me try their food. In their groups they will discuss what could have gone better and how it turned out. The criteria for understanding will be based off the standards, their effort, and

completion of assignment.

Assignment

GUILTLESS ALFREDO SAUCE LAB PLAN

Read the recipe and fill out the plan. Assign each group member specific tasks.

Ingredients Mis en Place1 c milk2 oz cream cheese1 T flour½ t salt1 T butter½ tsp garlic ½ C grated Parmesan cheese12 ounces of pasta

_____________List the measuring tools/utensils/bowls you will need to measure the ingredients available at the supply table.

_____________Assemble the brown tray with the above items.

_____________Take brown tray to the supply table and pick up needed ingredients.

_____________Measure ingredients available in the kitchen unit.

_____________Select and prepare bowls/pans, utensils, etc. needed to

EVALUATION OF LAB PROCEDURES

Use a scale of 1-5 (with 5 being excellent and 1 being poor) to rate each category . Write your groups score in the box provided.

execute the recipe.

_____________Fill Sink 1 with hot soapy water and the sanitizer bin with water/sanitizer solution and wash dishes as they are used.

InstructionsPlace milk, cream cheese, flour, and salt in the blender and blend until smooth. In a deep skillet, melt butter on med-high heat (7.5-8) and add garlic. Let the garlic sauté for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.

While sauce is thickening bring a large pot filled ½ full of water to a boil. Add 12 oz of Fettucine and boil until al dente (10-13 min).

LAB EVALUATION FORM

EVALUATION OF DISHUse a scale of 1-5 (with 5 being excellent and 1 being poor) to rate each category .

Write your groups score in the box provided.

Practiced Good Hygiene Followed Lab Rules Positive Attitude Wore an Apron Tied back long

hair Washed hands properly

Included everyone in lab plan, rotated properly

Showed respect for each other, facility, & ingredients

Did not use cell phone during lab Taste tested final product

Maintained a positive attitude throughout the lab

Worked efficiently and used critical thinking skills

Color Aroma Texture Taste Presentation

Overall how did the dish turn out? Explain and describe your opinion about the food item you prepared.

What are some things your group could have done differently to solve problems or complications that arose? What went well. Explain by giving some examples and details.

Describe and explain one skill or concept you learned or used during the lab.

EVALUATION OF CLEAN-UPThe group member who completes each task should initial the box after the task is completed.

Filled sink with hot, soapy water & washed

dishes

Cleaned and sanitized counters, cabinet doors, &

dividers

Sanitized and dried dishes properly Removed all garbage from kitchen and placed in

trash can

Put dishes away in proper place Put dirty towels in laundry basket & refilled

towel drawer

Organized cabinets and drawers Swept the floor and wiped up visible spills on

floor

Teacher Comments:

Lab Check Teacher Signature________________________Teacher Star Rating of Product Lab Grade______/20

Egg Web Quest Lesson Plan 2


Grade Level: 9-12

Topic: Eggs

Where: Classroom


6.04.4 Identify nutrients in meat, poultry, fish, eggs and legumes 6.04.3 Explain the importance of meat, poultry, fish, eggs and legumes in a balanced

diet 6.04.2 Explore the functions of proteins in food preparation 6.04.1 Identify different types of meat, poultry, fish, eggs and legumes 6.04 Explore and prepare nutritious foods using protein products

Objectives: Understand how to store, pick out, prepare, and know the nutrition of eggs.

Notes: NAMaterials & Technology:WorksheetsLaptopsFocus Activity: (10 min)Bell ringer questions are “What would happen if we didn’t have eggs? Are there substitutes for eggs? what makes an egg a good egg?”After they are done writing ask a few students for examples.

On the board have three sections labeled: What I know, what I want to know and what I don’t know. Have students use sticky notes to fill in the three charts.


We will be doing a web quest today and using the computers. You will go to the site that is on the top of the page and then find the answers to the worksheet. As you search the web, you will learn many different reasons why eggs are important. You will also learn how to store them, pick them out, how they are made up, and the nutritional value.If you need extra help, you may work with the people at your group to find the answers. If I see anyone looking up anything else besides eggs, your computer privileges are going to be taken away and you will have to use the textbook instead.If you want to work with a partner you may to help you complete it in the class period. If you need extra time, come and talk to me.

Closure Activity: (5 min)Have students review their sticky notes on the board and rearrange them if they now know the answer. Talk about the ones that are still unanswered.

Assessment: (2 min)Turn in assignment.Students will show understanding by completing the web quest.Provide opportunities for students to talk with their parents or guardians about their growth and goals.Tell students to share 3 interesting things they found out today to a parent.

THE INCREDIBLE EDIBLE EGG

Please go to the following website to complete this Study Guide: www.incredibleegg.org

CLICK ON EGG NUTRITION AT THE TOP OF THE WEBSITE

1. Eggs contain _________ calories, _______ grams of protein, _________ carbohydrates, and _________sugar.

2. Eggs yolks contain ____________________, which _______________ normal cell activity,

______________ function and the transportation of _________________ throughout the

body.

CLICK ON THE CHOLESTEROL MYTH & READ THE ARTICLE

3. List two things you learned about Cholesterol from reading this Article.

GO BACK ONE PAGE AND CLICK ON EGGS & FOOD SAFETY

4. Scroll down and click on How safe are eggs. Read the answer to this questions and list two things you learned about eggs and salmonella.

5. Scroll down to the question Does a blood spot mean an egg is contaminated. What is a blood spot and are eggs with blood spots safe to eat?

6. Scroll down to the question How can I tell if my eggs have spoiled. What happens as an egg ages? Are they still safe to eat? Why?

http://www.incredibleegg.org/

CLICK ON COOKING SCHOOL AT THE TOP OF THE PAGE AND THEN ON FAQS. (Answer each of the following questions by clicking on the question and then pushing the back button to click on the next question.)

7. How long can I store eggs in the refrigerator?

Raw whole eggs (in the shell):

Hard-cooked eggs (in the shell):

8. What is the difference between brown eggs and white eggs?

9. What do the dates on the egg cartons mean? How long are eggs safe beyond the expiration

date/sell by date?

10. Click on the difference between large and x-large eggs. When does the size of an egg matter?

When does the size of the egg not make a difference?

Which egg size is the standard recipe written for?

11. When do eggs need to be at room temperature? Why?

12. What is tempering? What does tempering prevent?

CLICK ON EGGCYCLOPEDIA AT THE TOP OF THE PAGE. (The words in bold/italics are the words that will help you in your search. Note the alphabet across the top of the page.)

13. Label each part of the egg. (Composition)

14. What is an air cell? What does a large air cell indicate?

15. Albumen is another name for egg white. Read about albumen and list three things you learned below.

16. What type of increase in volume might you see when whipping up egg albumen?

17. What does the yolk of the egg contain?

18. What causes a double yolked egg?

A.

G..

H.

I.

F.E.

B.C.

D.

A.

B.

C.

D.

E.

F.

G.

19. The yolk is responsible for the eggs _____________________ proprieties.

20. Egg yolks range in color from light yellow to bright orange. What determines a yolks color?

21. What does a green ring around a hardboiled eggs yolk indicate? (color)

22. What is the chalazae?

23. The more prominent the chalazae the _______________________ the egg.

24. Buying Eggs When buying eggs, what should you look for?

What is the difference in the nutritional value between the 3 grades? (buying)

What grade(s) is/are usually found at the grocery store? (buying)

What are grade B eggs usually used for? (buying)

25. What is breakout?

26. Draw the following grade of eggs. (breakout)

Grade AA Grade A Grade B

27. What is candling ?

28. Name 2 things that increase or decrease the size of an egg?

29. . What are pasteurized eggs and what are they best used for?

30. How long does it take a hen to produce an egg? (formation)

Cooking Functions

31. Eggs _________________ ingredients in dishes such as meatloaves or crab cakes. 32. Eggs _________________ such baked goods like soufflés and sponge cake. 33. Eggs _________________ custards and sauces.34. Eggs _________________ mayonnaise, salad dressings and Hollandaise sauce.35. Eggs are frequently used to _____________________________ breads, cookies, and meats.36. Eggs _________________ soups.37. Eggs add ________________, ___________________, _____________________ and

nutrients to baked goods such as cakes, cookies, and breads.38. As a finishing touch, hard-boiled eggs often serve as a

_________________________________.

Define the following Cooking Terms

Slightly beaten: Well beaten: Thick and lemon-colored Separated: Stiff but not dry: Soft peaks: Gently Folded

Waffle Lesson Plan 3


Grade Level: 9-12

Topic: Waffles

Where: Lab


6.04.2 Explore the functions of proteins in food preparation 6.04 Explore and prepare nutritious foods using protein products 6.04.6 Evaluate the effects of various cooking methods on nutrient retention, flavor,

texture, tenderness, aroma, taste and appearance 6.04.7 Prepare egg recipe 6.04.8 Prepare a variety of recipes using meat, poultry, fish, eggs and legumes

Objectives: Understand why eggs are important in cooking and baking. Practice making waffles Follow a recipe

Notes:NAMaterials & Technology:Per Group:1 ¾ cups flour, sifted1 ½ tsp baking powder1 tsp baking soda½ tsp salt3 large eggs, separated½ cup butter, melted1/3 c sugar1 ¾ cups buttermilk1 tsp vanilla extract

Pans, utensils and stoves in kitchen

Worksheets

Focus Activity: (5 min)Todays bell ringer is “What would happen if you didn’t add eggs to waffles? Make a prediction”.After they are done writing, ask a few what they wrote.


We are making waffles today and will be seeing how eggs affect cooking. While everyone is cooking their waffles, I will cook some with varying amounts of eggs to show you what it looks and taste like.

Design tasks that enable each student to make important contributions to the work of groups.Each group should have a manager, chef, sous-chef and dishwasher. The group will work together to determine each person’s roles and help each other succeed.While they are cooking the waffles, one person per group can come up at a time and taste all the different waffles with different amounts of eggs. I will do one without, one with one, then two and then three. They will be able to talk and discuss how it changes the structure of the waffle and taste.

Closure Activity: (10 min)5 min We will have a brief discussion about why they think the egg affects cooking. We will do this as a whole class.

5 min I will introduce a new group project. I will hand out the instructions and tell them that they have today and tomorrow to prepare and tell me what they need for their recipe. The last day we will be trying them out.

Assessment: (5 min) Students will have time to evaluate themselves and let me try their food. In their groups they will discuss what could have gone better and how it turned out. The criteria for understanding will be based off the standards, their effort, and


WAFFLE LAB PLAN

Decide who will complete each of Mis en Place and Instructions tasks and write their name next to their assigned task.

Ingredients Mis en Place1 ¾ cups flour, sifted _____________List the measuring tools/utensils/bowls you will need to

1 ½ tsp baking powder1 tsp baking soda½ tsp salt3 large eggs, separated½ cup butter, melted1/3 c sugar1 ¾ cups buttermilk1 tsp vanilla extract

measure the ingredients available at the supply table.




_____________Select and prepare bowls/pans, utensils, etc. needed to execute the recipe.

_____________Fill Sink 1 with hot soapy water and Sink 2 with water/sanitizer solution and wash dishes as they are used.

Instructions

___________Preheat waffle maker on medium-high heat.

___________Melt butter in the microwave and allow to cool slightly.

___________Separate the eggs.

___________Sift the flour into a medium bowl. Add the baking powder, baking soda, and salt. Set aside.

___________In a large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla until combined.

___________Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.

___________Add the egg whites to the Kitchen Aid bowl and whisk until stiff peaks form

___________Using a rubber spatula, gently fold the egg whites into the batter.

___________Ladle batter into the waffle iron. Cook the waffles until golden brown





and crisp, 5-6 minutes.

LAB EVALUATION FORM














dishes


dividers


trash can


towel drawer


floor

Teacher Comments:


Egg recipe assignment

You are in charge tomorrow! You will need to find a recipe for your group to make. This will take one class period. You will create a lab that shows the diverse functions of eggs. The different functions of eggs are: emulsifier, binder, thickener, coating, leavening agent, nutrition. Your recipe must:

1. Include at least two of these functions. You will need to explain how eggs are used in your recipe. You will have to define the properties.

2. Not be too easy. You need to make something that everyone in your group will be able to help with. EXAMPLE: Scrambled eggs. Um. No.

3. Have a recipe. If you want to make something with scrambled eggs, you will need to show me how this is going to work.

4. Be turned in to me before you leave today. If I don’t have a recipe 5. I can’t buy your ingredients, you WILL NOT COOK.

Lava Cake Lesson Plan 4


Grade Level: 9-12

Topic: Lava Cake

Where: Lab


6.04.2 Explore the functions of proteins in food preparation 6.04 Explore and prepare nutritious foods using protein products 6.04.6 Evaluate the effects of various cooking methods on nutrient retention, flavor,


Objectives: Prepare a dish that has eggs in it. Make a dessert

Notes:NAMaterials & Technology:Per Group:

6 oz semi-sweet chocolate 1 cube butter 1/4 cup flour 1/2 cup powdered sugar 2 large eggs 2 large egg yolks

Utensils, pans and stove in kitchen

Worksheet

Focus Activity: (5 min)Bell ringer for today is “Why are egg yolks and whites used in different ways in cooking?”After they are done writing, ask a few to share what they wrote.


We are making lava cakes in class. The main purpose of eggs in the cake are to help its structure and leavening. If we didn’t add eggs it would be flat and not very pleasant to eat. Please follow the directions and work with your group.Design tasks that enable each student to make important contributions to the work of groups.Each group should have a manager, chef, sous-chef and dishwasher. The group will work together to determine each person’s roles and help each other succeed.

Closure Activity: (5 min)Write in journal and then discuss as a class.

What did we learn today? 3 W’s So What? (relevancy, importance, usefulness) Now What? (how does this fit into what we are learning, does it affect our

thinking, can we predict where we are going)

Assessment: (5 min)



LAB PLAN

Read the recipe and fill out the plan. Assign each group member specific tasks.

Ingredients Mis en Place 6 oz semi-sweet

chocolate 1 cube butter 1/4 cup flour 1/2 cup powdered

sugar 2 large eggs 2 large egg yolks

_____________List the measuring tools/utensils/bowls you will need to measure the ingredients available at the supply table.




_____________Select and prepare bowls/pans, utensils, etc. needed to execute the recipe.

_____________Fill Sink 1 with hot soapy water and the sanitizer bin with water/sanitizer solution and wash dishes as they are used.

Instructions



1. Spray each custard cup with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7.

2. Preheat oven to 425°F (218°C).

3. Place butter into a medium heat-proof bowl, then add chocolate on top. Microwave for 30 seconds and stir. Microwave for 30 more seconds and stir until smooth.

4. Whisk the flour and powdered sugar together in a small bowl.

5. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together with a whisk until the batter is smooth and thick.

6. Spoon chocolate batter evenly into each prepared custard cup.

7. Place custard cups onto a baking sheet and bake for 13-15 minutes until the sides appear solid and firm-- the tops will still look soft.

8. Allow to cool for 1 minute, then run a knife around the edge of the custard cup. Cover each with an inverted plate and turn over. Use an oven mitt because those custard cups are hot!

LAB EVALUATION FORM
















dishes


dividers


trash can


towel drawer


floor

Teacher Comments:


Egg recipe assignment






Egg Day Lesson Plan 5


Grade Level: 9-12

Topic: Egg

Where: Lab


6.04.3 Explain the importance of meat, poultry, fish, eggs and legumes in a balanced diet

6.04.2 Explore the functions of proteins in food preparation 6.04.1 Identify different types of meat, poultry, fish, eggs and legumes 6.04 Explore and prepare nutritious foods using protein products 6.04.6 Evaluate the effects of various cooking methods on nutrient retention, flavor,


Objectives: Prepare an egg dish that covers different functions and reasons to use it.

Notes:NAMaterials & Technology:EggsIngredients students told me the previous dayUtensils, pans and stoves in kitchenWorksheet

Focus Activity: (5 min)Bell ringer is “What are the different properties of eggs and how can they affect cooking?”After students are done writing ask a few for their answers.


We are going to be making our egg creations today. Please only take what you put on your list and refer to it as needed. Keep the functions of the egg in mind while you’re cooking and see if your predictions come true. Once you are done cooking please let me see the final product and taste it.You may start to cook.Go around and help the students that might struggle. Give them tips and demonstrate how

to make it.Closure Activity: (10 min)Everyone will try a little bit of each other’s food. They will try to identify the different reasons egg would be used in it. They must take notes on at least 3 different groups and turn them in.

Assessment: (2 min)Help students reflect on the quality of their contributions to the developing classroom community.


completion of assignment. They will turn in the assignment and their notes on the other groups work.

Egg Recipe Assignment






Documents

Family and Consumer Sciences Portfolio · Web viewUnit 5 Eggs. Stage 1 – Desired Results. Established Goal(s): 6.04.4 Identify nutrients in meat, poultry, fish, eggs and legumes