Eggs, Dairy, and Breakfast Bundle (Presentations, Labs, Worksheets)
- Google Slides™
Products in this Bundle (6)
showing 1-5 of 6 products
Also included in
Resources will be added as I work through the chapters this semester. I am redoing the ProStart Presentations to make them more engaging. These lessons align with the ProStart/ Foundations Textbook but can be used in any culinary class. (Note lessons that do require the textbook below). This bundlePrice $22.40Original Price $32.00Save $9.60
Description
This is a bundle of all items covering Eggs, Dairy, and Breakfast which aligns with the ProStart Level 2 Foundations of Restaurant Management Curriculum.
Bundle includes:
- Breakfast Slides
- Breakfast Recipes
- Egg Slides
- Egg Lab Rubric with recipes
- Egg and Dairy Vocabulary Matching Worksheet
- Cheese Tasting Lesson Plan and Worksheet
ProStart Objectives Covered
Chapter 3: Eggs and Dairy Products
3.1 Describe dairy milk and milk alternatives and their fat content.
3.2 Identify the different forms of cream and their fat content.
3.3 Identify different forms of cultured dairy products and their fat content.
3.4 Differentiate between butter and butter substitutes, and recognize the characteristics of each.
3.5 Identify the varieties and characteristics of cheese, and give examples of each.
3.6 List the characteristics of eggs, and identify ways to keep them safe.
3.7 Prepare eggs using a variety of cooking methods.
Chapter 4: Breakfast Cookery
4.1 Describe the types of breakfast service.
4.2 Prepare various pancakes, crêpes, waffles, and French toast.
4.3 Prepare various breakfast meats.
4.4 Prepare various breakfast starches.
