All About Eggs
Building Culinary Skills
National Standards for FACS Education:
8.2 Demonstrate food safety and sanitation procedures.
8.4 Demonstrate planning menu items based on standardized recipes.
14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
Objective: To introduce students to the selection, preparation, handling and nutritional qualities of eggs.
One of the most basic food preparation skills is the process of cooking eggs. Because of their versatility and high nutritional content, learning to prepare eggs is one of the simplest, yet most useful skills a budding cook can acquire. The purpose of this activity is to provide an overview of basic facts related to egg cookery and nutrition. The lesson consists of two components–a WebQuest that will guide students to basic egg facts and a simple foods lab activity that will give them hands-on experience cooking eggs.
Students should begin their WebQuest at one of the following sites:
Review responses to WebQuest and outline egg composition and basic principles of cooking eggs.
Conduct foods lab to provide opportunity for students to prepare, sample and evaluate Omelet in a Baggie.
Summarize egg lesson by reviewing the importance of safety and sanitation in cooking eggs.
For a printable version of the WebQuest, click here.
For a printable version of the WebQuest key, click here.
For a printable version of the Omelet in a Baggie lab activity, click here.