Day 24: Practical Check #3: Omelet, Poached Egg, Vinaigrette, and Salad (Timed)

Unit

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

Class Length

4 to 6 hours

Station Focus

All stations

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Produce an omelet to standard

·        Poach eggs consistently

·        Prepare a vinaigrette and dress greens correctly

·        Plate and present professionally

Key Vocabulary

·        doneness

·        emulsion

·        portion

Chef Demo (what the chef shows)

·        Practical strategy: mise, timing, cleanup

·        Plating standards

Lab (what students do)

·        Practical: omelet + 1 poached egg application + dressed salad

·        Label any stored items

·        Close station to standard

Quality and Safety Standards

·        No safety violations

·        Correct doneness and seasoning

·        Clean presentation

Assessment and Evidence

·        Practical rubric + short written quiz

Homework / Reflection (10 to 20 minutes)

·        Write what you will improve before Unit 4

·        Review grains and pasta basics