Egg & Breakfast Cookery

Part I: Safety, Sanitation and Knife Skills, con’t.

• Hand-Washing
• Kitchen/Station Set-Up
• Mise en Place
• Knife Skills
  • Each student completes the following:
    • Classic or Precision Knife Cuts:
      • 1 carrot julienne
      • 1 carrot brunoise
      • 1 carrot batonnet
      • 1 carrot macédoine (Small Dice)
      • 1/2 onion julienne
      • 1/2 onion diced
    • Additional knife skills:
      • 1 tomato concassé

Part II: Egg and Breakfast Cookery

1. Each group of 4 students prepares a “Breakfast Station” by assembling all the ingredients including prepared batters, cookware, tools and service ware at each cooking station.
   • 1 Recipe Clarified Butter
   • 1 Recipe Quiche Lorraine
   • 1 Recipe Croque Madame Casserole
   • 1 Recipe Pancake (Batter Only)
   • 1 Recipe Crêpes (Batter Only)

Then…

1. Each student completes the following:
   • Prepare 1 French Omelet and present on a plate
   • Prepare 1 Fried Egg, sunny-side up and present on a plate
   • Prepare 1 Poached Egg
   • Prepare 1 Shirred Egg
   • Prepare 2, 4-ounce Pancakes, and present on a plate
   • Prepare 3, Crêpes, rolled or folded and presented on a plate
   • Prepare 1 serving, French Toast, and present on a plate

Read:

• “Ch. 1 Introduction to the Profession.” The Professional Chef, 9th ed.
• “Ch. 26 Cooking Eggs.” The Professional Chef. 9th ed.
• Alliums: Onions, Garlic, Shallots & Leeks

Videos:

• Video: French Omelet   (Daniel Gritzer)
• Video: Onion Dice
• Video: Julienne and Batonnet
• Video: Tomato Concasse
• Video: Omelet
• Video: Frying Eggs
• Video: Scrambling Eggs

Review:

• Day 2 PowerPoint

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