Egg Presentation and Cooking Methods Lab Bundle
Culinary Collective Engaging Culinary Activities
37 Followers
Grade Levels
9th - 12th
Subjects
Resource Type
Formats Included
- Google Docs™
Pages
19 pages
Culinary Collective Engaging Culinary Activities
37 Followers
Includes Google Apps™
This bundle contains one or more resources with Google apps (e.g. docs, slides, etc.).
Products in this Bundle (2)
Also included in
This is a bundle of all items covering Eggs, Dairy, and Breakfast which aligns with the ProStart Level 2 Foundations of Restaurant Management Curriculum. Bundle includes: Breakfast SlidesBreakfast RecipesEgg SlidesEgg Lab Rubric with recipesEgg and Dairy Vocabulary Matching Worksheet Cheese TastingPrice $10.00Original Price $13.00Save $3.00
Resources will be added as I work through the chapters this semester. I am redoing the ProStart Presentations to make them more engaging. These lessons align with the ProStart/ Foundations Textbook but can be used in any culinary class. (Note lessons that do require the textbook below). This bundlePrice $22.40Original Price $32.00Save $9.60
Description
This bundle includes a slide presentation on eggs that aligned with Chapter 3 in the ProStart 2 / Foundations of Restaurant Management (2nd Edition) Curriculum.
Topics Include:
- Parts of an Egg
- Grading Eggs
- Egg Sizes
- Market Forms of Eggs
- Receiving and Storing
- Ways to Prepare Eggs
It also includes a slide presentation that includes videos and various preparation techniques for eggs including:
Sunny Side Up, Basted (steamed), Over-Easy, Poached and Hard Boiled
It also included a rubric and worksheet with recipes for each type of egg and post-lab questions for when the lab in completed.
If you allow your students to cook with a sub, this does work as a sub plan.
Please note: the slide presentation on egg cooking methods is linked at the top of the worksheet so I didn't have to sell it separately.
Total Pages
19 pages
Answer Key
N/A
Teaching Duration
3 hours
Last updated 6 months ago
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37 Followers
