Advanced Eggs Cookery

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12

Unit- Advanced Egg Cookery                                                   

Pacing – 2 weeks

Essential Question(s):

  • What are the many uses of eggs in restaurants?
  • How does the cooking method of eggs change the texture of the finished product?

Big Idea(s):

  • Eggs are on restaurant menus throughout the day.

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 6: basic baking
    • 9. Participate in the production of creams, custards, puddings and related sauces.
  • ACF 7: purchasing, receiving, inventory and storage
    • 4. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables.

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Creams, custards and sauces

Regulations and inspection

 

Teacher added

 

Soufflé

 

Poached, soft boiled

 

Eggs in baking

 

 

 

 

Produce

 

Understand

 

 

 

 

 

Produce, understand

 

Produce

 

Understand

5

 

2

 

 

 

 

 

5,2

 

5

 

2