Day 19: Breakfast Line: Batter, Griddle Control, and Batch Timing

Breakfast Line: Batter, Griddle Control, and Batch Timing

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

·        Mix batter without overworking gluten

·        Manage griddle temps for consistent browning

·        Time multiple items and communicate fires

Key Vocabulary

·        overmix

·        rest batter

·        griddle zones

·        batching

Chef Demo (what the chef shows)

·        Pancake batter method and griddle cues

·        Breakfast potatoes: par-cook and crisp finish

Lab (what students do)

·        Make pancakes or waffles to portion spec

·        Cook breakfast potatoes

·        Run a 20-minute mock breakfast push

Quality and Safety Standards

·        Consistent size and color

·        Items served hot

·        Station reset after push

Assessment and Evidence

·        Taste and plating rubric

·        Time management score

Homework / Reflection (10 to 20 minutes)

·        Write a 10-minute timeline for pancakes + potatoes

·        Study sandwich build for Day 20