Breakfast Foods

Sara Jane Hall

Class: Practical Homemaking
Date: November 17, 2016
Topic: Breakfast Foods
Class Time/Length: 3:15-4:45/1:30
Purpose: Students will follow a recipe to create various breakfast food items
which they will share with other groups in the class.
Outcomes/Objectives: Students will demonstrate proper cooking of breakfast
foods through preparation of their assigned recipes.
**Arrive to class at 2:45 to get out ingredients and prepare for the
demo**
Anticipatory Set:

As students get to class let them choose what recipe they would like to
make today, first come, first serve **3:00-3:15**
Prayer (pre-assigned by Sis. Day)**3:15**
Student Demonstration: _____________________________**3:17**
Teacher Demonstration**3:25**
o Poaching an eggUse camera so students can see the demo.
Gather items needed before class
o Materials Needed:
o 4 cups of water
o 1 Tbsp. vinegar
o 1 egg
o Slotted spoon
o Plate
**Other information to share while egg is cooking and water is
simmering**
-When purchasing eggs, choose fresh clean eggs from a
refrigerated display case. Avoid eggs that are cracked or
leaking; they may be contaminated with harmful bacteria.
-Keep eggs in their cartons and store on an inside shelf in
the refrigerator for up to 5 weeks past the packing date.
The packing date is represented by a number from 1 to
365, 1 meaning January 1, and 365 meaning December 31.

-When separating eggs, use an egg separator to avoid

contaminating egg with any bacteria on the shell, and
avoid getting egg shells in raw egg.
-Wash your hands, utensils, and countertop after working
with raw eggs.
-Serve hot egg dishes promptly and chill leftovers quickly.
Refrigerate cold dishes immediately after preparation.
When poaching an egg, you want to have a pan of boiling
water simmering, not boiling.
Add vinegar to the water, adding vinegar helps the egg
whites to stay together and not spread out so much in the
water.
Crack your egg into a separate bowl
If you are only poaching one egg you can swirl the water
with a spoon to help the whites stay together around the
yolk.
But if you are poaching multiple eggs at once place them
into the water far enough apart that they wont run
together.
As the egg is cooking, use the spoon to pour water over
the top to cook the top, and make sure the egg doesnt
stick to the bottom.
Once your egg is done cooking, remove from water using a
slotted spoon to drain water.

Dismiss students to their lab stations to gather ingredients and prepare

the foods they have been assigned to do. **3:35**

______________________________________________________________________________
o Eggs Benedict (pages 130 and 132)
(have students make a double batch or so, one for each student
in the class)
Cook Time: 25 minutes
Yields: 4 Servings
1 recipe poached Eggs
4 Cups water
1 Tbsp. Vinegar
4 Eggs
1/2 recipe mock Hollandaise Sauce
2 Tbsp+ 2 tsp Sour Cream
2 Tbsp+ 2 tsp Cup Mayonnaise
1 tsp. Lemon Juice
1 tsp. Yellow Mustard
2 English Muffins (split)
4 Slices Canadian Bacon
Black Pepper

Directions:
1. Poach the eggs in a pan of water. Click here for step-by-step instructions
on cooking poached eggs. Or use an electric egg poacher, following
manufacturer's instructions.
2. In a small saucepan combine sour cream, mayonnaise or salad dressing,
lemon juice, and mustard. Cook and stir over low heat until hot.
3. Preheat the broiler. Place muffin halves, cut sides up, on a baking sheet.
Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each
muffin half with a slice of Canadian-style bacon; broil about 1 minute more or
until meat is heated through.
4. To serve, place each bacon-topped muffin half on a plate and top with a
poached egg. Spoon Hollandaise Sauce over each egg. If desired, sprinkle
with paprika to add a little color.
Further Thinking:
How do you know your poached egg is finished
cooking?
Students Expected to finish around **4:05-4:10**

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o Breakfast Pizza (page 132)
(Only cook 6 eggs)
Cook Time: 25 minutes
Yields: 10 Servings
1 12-inch Italian Bread Shell
1 Cup halved Zucchini slices and/or green or red sweet
pepper
1 Cup sliced Mushrooms
1 Tbsp Vegetable Oil
8 eggs (changing to 6)
Cup Milk
1 Tbsp. Butter
1 Cups Shredded Cheddar or Mozzarella Cheese
2 Slices Bacon, crisp-cooked, drained, and crumbled
Directions:
1. Bake Italian Bread Shell as directed on the package.
2. Meanwhile in a large skillet cook zucchini and mushrooms in hot oil
about 5 minutes or until vegetables are almost tender. Remove
zucchini mixture and drain.

3. In a medium bowl beat together eggs and milk. In the same skillet melt
butter over medium heat; pour in egg mixture. Cook, without stirring,
until mixture begins to set on the bottom and around the edges. Using
a large spatula. Lift and fold partially cooked eggs so uncooked portion
flows underneath. Continue cooking over medium heat for 2-3 minutes
or until egg mixture is cooked through but is still glossy and moist.
Remove from heat.
4. Sprinkle half of the shredded cheese over the hot crust. Top with
scrambled eggs, zucchini mixture, bacon, and remaining cheese. Bake
for 5-8 minutes more or until cheese melts. Cut into 10 slices.
Further Thinking:
1. How did you find the balance between runny eggs
and overdone eggs to get a moist composition?
Students Expected to finish around **4:05-4:10**
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o Frittata (page 135)
(follow very closely, cook the top in the oven)
Cook Time: 25 minutes
Yields: 10 Servings
8 Eggs, lightly beaten
1 Tbsp. basil
tsp. Salt
tsp. Black Pepper
2 Tbsp. Olive Oil
1 Cups chopped fresh vegetables
1/3 Cup thinly sliced green onions (3)
Cup chopped cooked ham
Cup shredded cheddar cheese
Directions:
1. In a medium bowl combine eggs, basil, salt, and pepper; set aside.
Heat oil in a large skillet; add vegetables and green onions. Cook,
uncovered, over medium heat about 5 minutes or until vegetables are
crisp-tender, stirring occasionally. Stir in meat.
2. Pour egg mixture into skillet. Cook over medium heat. As mixture sets,
run a spatula around the edge of skillet, lifting egg mixture so
uncooked portion flows underneath. Continue cooking and lifting until
almost set (surface will be moist). Sprinkle with cheese.
3. Preheat broiler. Place skillet under broiler 4 to 5 inches from heat. Broil
for 1-2 minutes or until top is just set and cheese melts.
Further Thinking:
How did the top of your frittata look compared to the
bottom?

Why does the top of the frittata need to be cooked in

the oven?

Students Expected to finish around **4:05-4:10**

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o Waffles (page 142)

Cook Time: 15 Minutes
Yields: 12-16 (4 inch Waffles)
1 cups All-Purpose Flour
2 Tbsp. Sugar
1 Tbsp. Baking Powder
tsp. salt
2 Eggs
1 Cups Milk
Cup Vegetable Oil
1 tsp. vanilla
Directions:
1. In a medium bowl, stir together 1- cups all-purpose flour, 2 Tbsp. sugar,
1 Tbsp. baking powder, and tsp. salt. Make a well in the center of
the flour mixture and set aside.
2. In another medium bowl beat 2 eggs lightly, then stir in 1- cups milk,
cup vegetable oil or melted butter, and 1 tsp. vanilla. Add egg mixture all at
once to flour mixture, and stir just until moistened (batter should be just
slightly lumpy).
3. Add batter to a preheated, lightly greased waffle baker. Pro tip: Add batter
to the center of the baker and don't fill the grids completely -- the batter will
spread to the edges when the lid is shut. Close lid quickly; do not open until
done. Bake according to manufacturer's directions. When the waffles are
done, you should be able to easily lift them off the grid with the tines of a
fork. Repeat with remaining batter. Serve warm.
4. Prepare Maple Syrup from instructions on the bottle of maple flavoring.

Further Thinking:
How do you think your cooking temperature and
ingredient ratio influenced the product you got?

Students Expected to Finish Between **4:00-4:05**

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o Crepes (page 144)
(use a hand mixer or blender-wait after blending for foam to go
down before making the crepes)
Cook Time: 40 minutes
2 Eggs Beaten
1 Cups Milk
1 Cup All-Purpose Flour
1 Tbsp. Vegetable Oil
tsp. salt

Yields: 16-18 Crepes

Directions:
1. How to make crepes. Combine 1-1/2 cups milk and 2 eggs, whisk until
smooth. Add 1 cup flour, 1/4 tsp. salt, and 1 Tbsp. oil, whisk until
smooth.
2. Heat lightly greased 6 inch skillet. Spoon 1/4 cup batter into skillet. Tilt
pan to spread batter. Return to heat. Cook for 1-2 minutes or until
bottom is browned. Repeat with remaining batter. Spread 2 Tbsp.
whipped cream cheese on crepe. Arrange 1/4 cup sliced fresh
strawberries on cream cheese. Roll up crepe.

Further Thinking:
Why did you mix the crepe batter in the blender/with
a hand mixer, and why did you do that instead of
whisking it? How would that influence the texture of
the crepes?

Students anticipated to finish around **4:10**

______________________________________________________________________________

Conclusion:
o The students will complete their section of the Chit-Chat paper.
o The students will share the food they made with the 4 other
groups on their side of the room.
o While sampling other groups food, students will complete the
other sections of the Chit-Chat paper and turn in before leaving.
o Sampling of Food **4:15-4:30**
Clean-up
o Students in each kitchen unit will clean the dishes they used to
prepare, serve, and taste the food.
o **4:30-4:45**
Dismissal **4:45**