Day 17: Eggs I: Scrambled Eggs and Omelet Foundations

Eggs I: Scrambled Eggs and Omelet Foundations

Unit

Unit 3: Eggs, Breakfast Skills, and Fast Pickup Fundamentals

Class Length

4 to 6 hours

Station Focus

Hot line - breakfast

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Control heat for tender scrambled eggs

·        Execute an omelet with proper fold and doneness

·        Practice seasoning and garnish discipline

Key Vocabulary

·        coagulation

·        carryover

·        mise

·        fold

Chef Demo (what the chef shows)

·        Soft scramble vs firm scramble

·        Omelet technique and pan control

Lab (what students do)

·        Scramble reps: 3 batches at different heat levels

·        Omelet reps: 3 omelets per student

·        Plate and critique

Quality and Safety Standards

·        No browning on eggs unless specified

·        Seasoned properly before and after

·        Clean pans; no burned residue

Assessment and Evidence

·        Chef scoring: omelet shape, doneness, seasoning

·        Exit quiz: egg doneness cues

Homework / Reflection (10 to 20 minutes)

·        Write 3 mistakes that make eggs rubbery

·        Study poaching steps for Day 18