CONTENTS:
Objectives and suggestions forteaching activities are provided.The activities are designed to provideopportunities for students to:
This module is one in a series of fivethat has been developed by theCanadian Egg Marketing Agency andthe Provincial Egg Boards.
•
THE NUTRITIVE VALUE OF EGGS
•
COOKING WITH EGGS
•
TECHNOLOGY AND EGG PRODUCTION
•
CHOLESTEROL PERCEPTIONS AND FACTS
•
MICROORGANISMS AND OUR FOOD
For more information contact yourProvincial Egg Board or visit ourWEB site:WWW.CanadaEgg.ca
welcome to the
Extraordinary Egg
Series
C
An exploration of:
•the many functions of eggs in food preparation•egg grades and uses•proper handling and storage of eggs•basic egg cookery •structure, grades, selection
Eggs are one of our most versatile and widely used foods.They can be prepared in a variety of ways or utilized for oneof their many properties as a thickening, leavening, emulsifying,binding, or coating agent. Like all perishable foods, properhandling and storage practises are required to ensure a safe,quality product.
Suggested Subject Area & Grade Level
Food Studies:
Eggs, Grades 9/10
ookingwith Eggs
2
C
ookingwith eggs
Unit Plan
The lessons focus on how we use eggs in cooking, how to buy, handle and store eggs properly, andhow to prepare eggs successfully.This unit is divided into three lessons:
By identifying the types of foods that use eggs, students recognize that eggs perform a variety of functions in creating the foods they eat.Research and experiments are used to develop techniques for using eggs.
Through research students identify:•the three grades of eggs and their uses•that eggs are a perishable food•that refrigeration is the key to maintaining quality and freshness•proper handling practises to avoid cross-contamination and the growth of micro-organisms
Students review the proper cooking techniques for preparing basic eggs.Skills are developed by preparing eggs using two different methods.
Learner Expectations
Students will:•understand the function of eggs as a:–thickening agent–leavening agent–emulsifying agent–binding/coating agent•identify proper food handling and storage of eggs including:–grades–appropriate handling and storage for maintaining quality and safety –dating system•apply principles of egg cookery in the preparation of eggs and egg dishes
cooking with eggs
3
How Do We Use Eggs?
Through brainstorming, students discover that eggs can be used to prepare many types of foods, toperform different cooking functions (depending on the dish), and can be served for mealtimes otherthan breakfast.Experiments using egg white for meringue, and egg yolk for mayonnaise are used to demonstratehow the unique properties of eggs are utilized in food preparation.The different functions of eggs are explored through research on techniques for preparing omelettes,quiches, meringues, souffles, and crepes.
Resources Required:
Fact sheet:
Omelettes, Quiches, Meringues, Souffles and Crepes
Video:
Eggs Made Easy series, covers – Omelettes, Quiches, Meringues, Soufflesand Crepes
Activities:
Students brainstorm a list of 10 foods that use eggs. Ideas can be recorded on the “How Do We UseEggs” worksheet. The following questions will assist students in identifying different foods andmealtime uses of eggs.
What mealtime do you associate with the foods you listed?
(Breakfast, Lunch, Supper, Snacks)
What are some other foods that use eggs, that you may not associate with a specificmeal time?
There are a great variety of ways to prepare and use eggs in cooking. Discuss the following functionsand have students predict which functions eggs perform in the dishes they have identified. Findingscan be recorded on the “How Do We Use Eggs” chart.
main ingredient
–an ingredient that forms the basis for the recipe
thickening agent
–an ingredient that causes liquid mixtures to thicken or set
leavening agent
–an ingredient that is used to lighten the texture and increase thevolume of baked products
emulsifying agent
–an ingredient that is used to combine two liquids, such as oil and water,that would not normally combine
Lesson A
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