My favorite way to emphasize that an egg pie is a quiche is to make one during a demo. I have the students take notes to discover the egg is the binder. We talk about using up leftovers and/or cleaning out the produce drawer or freezer.
This year I had a convection oven and got this 50 minute quiche started a tad late. So I cranked up the oven temperature and oops, got a little over browned on top, but still delicious.
Another great way to teach kiddos how to broil bacon for the state test is to demonstrate. So we had a little bacon on the side of our quiche sample!
In preparation for Monday’s omelet lab, we watched a one egg omelette youtube demo. It’s not the best one out there, but it’s the most frugal way to make an omelet for Foods lab.
I always have them saute the fresh veggies in the microwave for 1-2 minutes prior to adding the meat and cheese in the bowl. Next they proceed to whisk the egg in a separate bowl.
Nicki does a fantastic job at whisking and following directions. She chose the appropriate size whisk for the task. We have larger whisks, but this one fits the job. We are reusing skillets since students are taking turns making their own omelets.
Eric has filled his omelet with ham and cheese. What? No vegetables.
I love it when the student’s try new skills, such as using the pan to close the omelet or River flipping his egg in mid-air like Eli. Okay, River’s is showing off and that’s okay! Awesome work and fun to experiment in Foods.
I always love omelet and toast bar lab because it gives students the opportunity to be completely independent making his/her own individualized omelet. They are always surprised to choose exactly what he/she wants.