Intro CA 09

This nine weeks will be very busy in the lab.  Students will need to bring in a dozen eggs each.  Practice at home during this nine weeks is encouraged.  Students will be learning basic cookery of breakfast foods.  Egg cookery is the main focus; however, students will also learn to make breakfast breads as well as two mother sauces. Hollandaise is and egg based sauce. Bechamel is a white roux based sauce.

Week 2 (10/22): Students will learn and practice the following eggs: Scrambled (soft, medium, hard, and French) and students will have the option to practice pancakes.

Week 3 (10/28): Students will learn and practice fried eggs (over easy, over medium, sunny-side up, over hard).  They will also learn how to make scones.

Week 4 (11/4): Students will learn biscuits and gravy (white and chocolate), boiled (coddled, soft, medium, hard) and poached eggs and Hollandaise sauce.

Week 5 (11/12): This week students will learn crepes and lemon curd (a derivative of Hollandaise).  They can practice any egg learned so far as well as ask for help for any skill that has been missed.

Week 6 (11/18): Our focus this week will be on cinnamon rolls.  This lab takes all week.

Week 7 (12/2): This is the last week to practice in class.  Students may practice any skill they feel they need help mastering.  Students will also learn quick bread muffins this week. On Friday, student groups will draw for bread.  Bread assignments will determine which day groups will test.

Week 8 (12/9): Breakfast test week. Students will draw an egg at random the day of their test to prepare alongside their chosen bread.  A Sauce must be served as well.  Sauces may be made by the group or individually.

Week 9 (12/16): Finals week.  We will clean and close the kitchen for the Winter Break.

1/29/24 – Students will continue to practice knife skills to create mire poix and make potato soup

2/5/24 – Students will use knife skills to create uniquely seasoned fries and a dipping sauce.

2/12/24 – Students will work in groups to problem solve

2/20/24 – Students will use mire poix to create sauce tomate and make homemade pasta

2/26/24 – Students will learn how to make yeast breads via cinnamon rolls.

Students will complete ServSafe Foodhandler training and test by Friday, October 13.  This will be done outside of class for those who did not complete in class last week. Students must submit their certificate in GoogleClassroom by the end of the week.

Students will begin learning egg cookery and basic breakfast breads, as well as two mother sauces: Bechamel and Hollandaise.

Eggs included in this unit are:

• soft, medium, and hard scrambled
• oeufs Brouillet (french style scrambled often called “oeuf baveuse”)
• fried
• poached
• over easy, medium, and hard
• coddled
• soft, medium, and hard boiled
• basted
• sunny side up

Breakfast breads included in this unit:

• biscuits (and gravy made from bechemel)
• muffins
• scones
• pancakes
• cinnamon rolls
• crepes

Students will demonstrate knowledge of content taught throughout the Fall semester.  They will be preparing a complete breakfast meal for one.  Meal will include an egg, a bread, and a sauce.

Students will take the ServSafe FoodHandler test this week.

Students will begin learning how to cook eggs and use equipment in the kitchen while building technical vocabulary.

We will be learning and working through ServSafe Foodhandler part 3.  Time and temperature control will be the focus.  Lab planning will be introduced.