Original+lesson+plan

This is the Original lesson Plan.

#3932. Introduction to Eggs and Breakfast Foods
Posted Thu Feb 22 11:59:04 PST 2007 by Kelly Holder (holderka@pickens.k12.sc.us). BJ Skelton Career Center, Easley, SC USA Materials Required: Kitchen Staples-cream, eggs, desired meats and cheeses, flour, butter, oven, internet access, crayon Activity Time: 2 hours and 40 minutes (could be broken down) Concepts Taught: Culinary Skills using eggs
 * other, level: Senior**

Daily Lesson PlanIntroduction to Eggs and Breakfast Foods Teacher Name: Kelly Holder Subject: Culinary Arts 2 Class Periods: PM Date(s):2-21-07 Daily Review:0 PACT1 Prior Learning1 Objective1 Thinking Skills0 _________Academic Objectives:To gain a higher understanding of the properties and use of eggs. Standard(s):D-1,D-2,E-1,G-2, G-6, G-10,G-1 • Lesson Introduction: Have the students have a brief discussion on all their experience with eggs and food production using egg products. • Instructional Process (Place Internet activity within lesson structure.) Activity #1: Use handout to correctly label and identify the parts and structure of an egg. Notes: Further information can be found at www.incredibleegg.com. Activity #2: Explain commercial production of eggs in a large scale hatchery. Notes: Field trips to local hatcheries would be a wonderful way for students to learn about this. Ex. Clemson University.Activity #3: Discuss the coagulation of eggs. Notes: Activity #4: Assign the recipes for the day and explain how to make quiche. Notes: Activity #5: Make quiche and discuss the taste and texture as related to the eggs. Notes: • Homework or extension activity: Try to prepare quiche at home and present a mini lesson to family member. • Assessment/Reflection: Each student will be given an egg diagram to properly access the students knowledge of the subject matter. A practical exam on how to make quiche will also follow to further evaluate the students progress. Targeted Practices (Check and make notes as desired.) 1 Assessment-practical examination of quiche making 1 Cooperative Learning- the students work together to make quiche. The stronger students help the weaker understand.1 Learning Styles-Visual learners will benefit from egg diagrams, audio learners from the discussion and hands on learners from the egg production.0 Multiple Intelligences