Egg Cookery

welcome to the

Extraordinary Egg

C

Series

ooking with Eggs

CONTENTS:

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

and identifies learner expectations.

Unit Plan Provides an overview of the lessons

Lesson Plans Objectives and suggestions for teaching activities are provided. The activities are designed to provide opportunities for students to: • discover their own perceptions and predict solutions

Eggs are one of our most versatile and widely used foods. They can be prepared in a variety of ways or utilized for one of their many properties as a thickening, leavening, emulsifying,

• learn new concepts • apply the concepts to practical situations/problems

Resources

binding, or coating agent. Like all perishable foods, proper

Masters for student worksheets and

handling and storage practises are required to ensure a safe,

teacher reference materials that

quality product.

pertain to this unit.

Suggested Subject Area & Grade Level Food Studies: Eggs, Grades 9/10

This module is one in a series of five that has been developed by the Canadian Egg Marketing Agency and the 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 your Provincial Egg Board or visit our WEB site: WWW.CanadaEgg.ca

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ooking with eggs Unit Plan

The lessons focus on how we use eggs in cooking, how to buy, handle and store eggs properly, and how to prepare eggs successfully. This unit is divided into three lessons: HOW DO WE USE EGGS? 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. GUIDELINES FOR BUYING, HANDLING AND STORING 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 HOW TO PREPARE EGGS SUCCESSFULLY 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 2

Lesson A

cooking with eggs

How Do We Use Eggs? Through brainstorming, students discover that eggs can be used to prepare many types of foods, to perform different cooking functions (depending on the dish), and can be served for mealtimes other than breakfast. Experiments using egg white for meringue, and egg yolk for mayonnaise are used to demonstrate how 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:

Student Worksheets: How Do We Use Eggs? Techniques For Eggs Experiment Guides: Properties of Eggs – Egg White, Egg Yolks Fact sheet:

Omelettes, Quiches, Meringues, Souffles and Crepes

Video:

Eggs Made Easy series, covers – Omelettes, Quiches, Meringues, Souffles and Crepes

Activities:

Students brainstorm a list of 10 foods that use eggs. Ideas can be recorded on the “How Do We Use Eggs” worksheet. The following questions will assist students in identifying different foods and mealtime 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 specific meal time? There are a great variety of ways to prepare and use eggs in cooking. Discuss the following functions and have students predict which functions eggs perform in the dishes they have identified. Findings can 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 the volume of baked products

emulsifying agent – an ingredient that is used to combine two liquids, such as oil and water, that would not normally combine

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Lesson A ( con’ t )

binding agent

– an ingredient that helps a mixture stick together

coating agent

– an ingredient that is applied to the outer surface as a “coating” or as a substance that other coatings adhere to

Have students list at least two foods for each function.

Alternate Activity: Students collect and review restaurant and cafeteria menus to identify dishes that use eggs. Have students predict the function/role of eggs in creating these dishes. How do egg whites leaven? How do egg yolks allow oil and water to mix? Follow the “Properties of Eggs” experiments to find the answers. The experiment sheets give step by step instructions. The techniques used in the creation of omelettes, souffles, quiches, meringues and crepes are fundamental to the creation of many dishes and utilize the unique properties of eggs. Using the product fact sheets and/or video, students research and report on the proper preparation techniques for preparing these foods. Findings are recorded on the “Techniques For Eggs” worksheet.

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Lesson B

cooking with eggs

Guidelines for Buying, Handling and Storing Eggs Like meat, fish, poultry, and dairy products, eggs are perishable. Producers, graders, and consumers all play a role in ensuring that we have high-quality, safe eggs to use. Through research, students discover: • the role temperature plays in maintaining freshness and controlling micro-organism growth • how eggs are graded and what each grade is used for • what steps consumers can take to avoid microorganism growth and cross contamination • how to store eggs to maintain their quality Resources

Student Worksheet: How To Buy, Handle and Store Eggs Brochure:

The Extraordinary Egg

Video:

The Extraordinary Egg

Activities

Students read the “Extraordinary Egg” brochure and/or review the video and answer questions on the “How To Buy, Handle, And Store Eggs” worksheet. Concepts covered include: • how eggs get to market • egg anatomy • safe storage and handling practises • egg grades and sizes • “Best Before” dating

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Lesson c

How To Prepare Eggs Successfully The key to successful egg cookery is time and temperature. Cooking at too high a temperature or for too long at a low temperature causes toughening. Through research, students identify the key principles for preparing eggs including, in the shell, poaching, frying, and scrambling eggs. Skills are developed through food preparation labs. To demonstrate their knowledge, students develop their own recipes, using the basic principles. Resources Required:

Student Worksheets: 10 Tips To Successful Eggs What Do Successful Eggs Look Like? Leaflet:

The Basics

Activities:

What happens when you cook a piece of meat too long? (It turns tough) The same thing happens to an egg. What is the right temperature to cook an egg? How long should you cook it? The answer varies with the method you choose. Students read the basic techniques for preparing eggs successfully in “The Basics” leaflet. The key steps in preparing scrambled, poached, fried, baked and hard cooked eggs are recorded on the “10 Tips To Successful Eggs” worksheet. Students experiment with cooking techniques by selecting two preparation methods and preparing the product in the food lab. Preparation instructions are provided in “The Basics” leaflet. Have students evaluate their finished product by filling out the “What Do Successful Eggs Look Like?” worksheet. Using the principles they have learned about basic egg cookery, have students create their own recipe for a breakfast, lunch or supper dish. Students should include a list of ingredients and preparation instructions.

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cooking with eggs

How Do We Use Eggs? 1. Brainstorm a list of 10 foods that use eggs. What mealtime do you associate with the foods you listed? (Breakfast, Lunch, Supper, Snacks) Food

Mealtime

Food

1.

6.

2.

7.

3.

8.

4.

9.

5.

10.

Mealtime

2. What are some other foods that use eggs, that you may not associate with a specific meal time?

3 Which of the following functions does the egg perform in the dishes you listed in questions one and two? Record the foods in the appropriate column. List at least two foods for each function. Function

Definition

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 the volume of baked products

emulsifying agent

an ingredient that is used to combine two liquids, such as oil and water, that would not normally combine

binding agent

an ingredient that helps a mixture stick together

coating agent

an ingredient that is applied to the outer surface as a “coating” or as a substance that other coatings adhere to

Food

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Teacher Worksheet: Lesson a

cooking with eggs

How Do We Use Eggs? 1. Brainstorm a list of 10 foods that use eggs. What mealtime do you associate with the foods you listed? (Breakfast, Lunch, Supper, Snacks) French toast, scrambled eggs, eggs benedict, pancakes, omelettes, quiche, sandwiches, egg burgers, potato salad, pasta (dishes as well as to make pasta itself ), muffins, cakes, cookies, souffles, chocolate mousse, fritatta, Egg Foo Yong, crepes, meringue, chicken fingers, meatloaf, hamburgers, breaded fish, angel food cake, soups 2. What are some other foods that use eggs, that you may not associate with a specific meal time? muffins, cakes, cookies, custards, puddings, sauces 3. Which of the following functions does the egg perform in the dishes you listed in questions one and two? Record the foods in the appropriate column. List at least two foods for each function. Function

Definition

Food

main ingredient

an ingredient that forms the basis for the recipe

poached eggs, hard cooked eggs, scrambled eggs

thickening agent

an ingredient that causes liquid mixtures to thicken or set

crepes, quiches, custards, sauces,chocolate mousse

leavening agent

an ingredient that is used to lighten the texture and increase the volume of baked products

pancakes, muffins, cakes, souffles, omelettes

emulsifying agent

an ingredient that is used to combine two liquids, such as oil and water, that would not normally combine

mayonnaise, salad dressings, sauces, eggs benedict

binding agent

an ingredient that helps a mixture stick together

meatloaf, burgers, meatballs

coating agent

an ingredient that is applied to the outer surface as a “coating” or as a substance that other coatings adhere to

chicken fingers, breaded fish

cooking with eggs

Techniques For Eggs 1. How do you test a quiche for doneness?

2. When adding egg yolks to warm ingredients, how do you prevent the egg yolk from cooking or coagulating before you can combine it thoroughly?

3. What procedure should you follow when combining beaten egg whites with a sauce base to make a souffle?

4. How do you test a souffle for doneness?

5. Why do you refrigerate batter when making crepes?

6. What is a frittata?

7. What is the difference between a French omelette and a puffy omelette?

8. Why should you use water and and not milk when making an omelette?

9. What is the secret to successful meringues?

10. When preparing meringues, how do you test that the sugar has dissolved in the egg white?

Teacher Worksheet: Lesson a

cooking with eggs

Techniques For Eggs 1. How do you test a quiche for doneness? • a knife inserted near the centre comes out clean 2. When adding egg yolks to warm ingredients, how do you prevent the egg yolk from cooking or coagulating before you can combine it thoroughly? • beat yolks well and add some of the warm sauce mixture to egg yolks – then combine yolk mixture with remaining sauce or mixture 3. What procedure should you follow when combining beaten egg whites with a sauce base to make a souffle? • gently mix a small amount of beaten egg white foam into sauce base first, to make the sauce lighter • then gently but thoroughly fold the sauce into the remaining egg whites, with a rubber spatula, by going down one side of the bowl and up through the centre, turning bowl slightly after each folding 4. How do you test a souffle for doneness? • a souffle is done when the top is golden, or feels firm to the touch, and jiggles only slightly when shaken 5. Why do you refrigerate batter when making crepes? • to allow the flour to expand and be absorbed by the egg and milk mixture, and to allow the air bubbles to collapse 6. What is a frittata? • an open-faced omelette in which vegetables, cheese, meat, or other filling ingredients are combined with beaten eggs 7. What is the difference between a French omelette and a puffy omelette? • for a French omelette, eggs are beaten together and cooked quickly over direct heat • for a puffy omelette, the egg yolks and whites are beaten separately, folded together, cooked over direct heat until browned on the underside, and then baked in the oven until set 8. Why should you use water and and not milk when making an omelette? • water turns to steam, producing a light, airy omelette • milk is great for creamy scrambled eggs but omelettes require water for the lightness 9. What is the secret to successful meringues? • a stable egg white foam 10. When preparing meringues, how do you test that the sugar has dissolved in the egg white? • rub a little beaten meringue between your thumb and forefinger, if it feels gritty, beat a little longer

cooking with eggs

Experiment Guides – Properties Of Eggs EGG WHITES

Test # 1 – Properties of Egg White

An egg white is a good place to start learning about proteins. The protein in an egg white makes it very useful for preparing foods with different textures and consistencies. Materials: 3 eggs water

1 kitchen knife 1 spoon deep bowl plastic ice cube tray plastic wrap

2 small transparent glasses electric mixer magnifying glass flashlight

Procedure:

Observations:

1. Let the eggs sit at room temperature for 15 minutes.

Can you see the beam as it passes through?

Separate the whites from the yolks. Put the whites into a deep bowl and save the yolks. Put each egg yolk in its own compartment of an ice cube tray cover with wrap and place in the refrigerator. 2. Pour enough egg white into a glass to make a depth of 5 cm. Shine a light beam through the egg white. Can you see the beam as it passes through? Note your observations. 3. Pour the egg white back into the bowl. Put some water in the glass. Take about 5 mL of egg white and stir it into the water. Does the egg white dissolve in water?

What does it tell you about the size of the particles of the egg white?

Does the egg white dissolve in water?

Does the egg white foam dissolve when added to water?

Describe what you see with the magnifying glass. 4. Beat the egg whites in the bowl with an electric mixer or egg beater until they are foamy but will still flow if poured. Take about 5 mL of foam and put it in a fresh glass of water. Does the egg white foam dissolve when added to water? Use a magnifying glass to look at the particles. Note your observations.

Experiment Guides – Properties Of Eggs (con’ t) EGG WHITES

Test # 2 – Making Hard Meringue Materials:

2 egg whites 100 mL granulated sugar .5 mL cream of tartar

cooking parchment baking sheet

2 bowls electric mixer

Procedure:

Observations:

1. Take two separate bowls and put one egg white in each bowl.

When you added the cream of tartar, did you see any changes in the foam (during beating or after resting)?

2. Beat each egg white until frothy. 3. Add cream of tarter to one bowl. Continue beating both egg whites until whites form soft peaks. Let stand for 5 minutes. When you added the cream of tartar, did you see any changes in the foam (during beating or after resting)?

Why is it important to ensure that the sugar has dissolved?

Beat slightly before continuing. 4. Gradually add 50 mL (10 mL at a time) of granulated sugar to each white. Beat whites with an electric mixer until sugar is dissolved and whites hold a stiff, glossy peak.

Describe the colour and texture of the meringue before cooking.

A simple way to check to see if the sugar has dissolved is to rub a bit of the meringue mixture between your thumb and forefinger. Why is it important to ensure that the sugar has dissolved? 5. Make four separate piles of meringue on the cooking parchment. Push down in the centre of each to make a bowl shape. Note the colour and texture of the meringue before cooking. 6. Put the meringues in the oven for one hour at 1200 C. At the end of that time, turn off the oven and let the meringues stay in the oven, with the door closed, for one hour. What does cooking do to the meringue mixture?

What does cooking do to the meringue mixture? Describe the colour and texture.

What is the best way to store hard meringues? Why?

cooking with eggs

Experiment Guides – Properties Of Eggs (con’ t) EGG YOLKS

Test # 3 – Making Mayonnaise Materials:

2 egg yolks 2 mL prepared mustard 2 mL salt

50 mL vinegar 250 mL salad oil

measuring cups and spoons a small bowl or blender an electric mixer or blender

Procedure:

Observations:

1. Put the egg yolks, mustard, salt and 25 mL of vinegar in the bowl. Beat at a medium speed until the egg yolks are lemon-coloured.

Why do you beat the egg yolk and vinegar together first?

Why do you beat the egg yolk and vinegar together first? 2. Add the oil, drop by drop, while beating constantly. Once the emulsion has formed (mixture becomes thick, after about a third of the oil has been added), you can add the oil slightly faster until the full amount has been beaten into the yolks. What happens to the yolk mixture when you add the oil? Note: If you add the oil too fast, or add too much oil at one time, the mayonnaise will curdle or separate. If this happens, you can correct the situation with freshegg yolk, but add the curdled mayonnaise to the yolk rather than the other way around. Why do you think the mixture separates when the oil is added too fast, or if too much oil is added?

What happens to the yolk mixture when you add the oil?

Why do you think the mixture separates when oil is added too fast, or if too much oil is added?

What do you call a substance that keeps two liquids from separating?

Describe the colour and texture of the mayonnaise.

If the mixture gets too thick, add the remaining vinegar (25 mL). 3. Beat in the remaining vinegar at the end. Store the mayonnaise in a covered container in the refrigerator.

Why do you cover mayonnaise for storage in the refrigerator?

Teacher Worksheet: E xperiment Guides – Properties Of Eggs

cooking with eggs

Teachers notes Test 1 – Properties of Egg Whites Protein molecules are single molecules – one of the largest molecules in existence. The shape of a protein molecule plays an important part in determining how it behaves. Protein molecules in egg whites are like tiny balls of yarn. Their round, compact shape enables them to dissolve in water. When you beat egg whites, you are, in effect, unravelling these balls of yarn. The long chains that form are too large to dissolve. The process of changing something from its natural form is called denaturing. It is impossible to restore the denatured egg white to its original form. Test # 2 – Making Hard Meringues Cream of tarter is added to egg whites to make the foam last longer. It stabilizes the foam. As the egg whites are beaten, the protein becomes more unravelled, and the foam becomes stiffer. The water in the egg whites is carried along the strands of protein. When sugar is beaten into stiff egg whites, it dissolves into this water. This is why you add sugar very slowly to give it a chance to go into solution. If all the sugar doesn’t dissolve, tiny droplets of sugar syrup will form on the surface of the finished product. This syrup is referred to as “weeping”. The last step in making meringues is to remove the water. This is accomplished by drying the meringues in a warm oven for a long A successful meringue is a stiff, off-white confection. Sugar absorbs moisture from the air, so meringues must be stored away from the air, otherwise they become soft and fall apart. Meringues will keep for weeks in an airtight container. Test 3 – Making Mayonnaise If, you add a certain other substance to a mixture of oil and vinegar, you can stabilize the mixture and prevent separation. The result is a stable emulsion. The substance that keeps the two liquids from separating is called an emulsifying agent. Mayonnaise is an emulsion of oil in vinegar. The emulsifying agent is egg yolks. The egg yolks are first thoroughly mixed with the water in the vinegar so the water droplets are dispersed and ready to receive the oil. The oil is then added slowly to the yolk mixture. The idea in making mayonnaise is to spread tiny droplets as they form and prevent them from coming together and forming separate layers. If you add the oil too fast, or add too much oil at one time, the droplets will come together before the oil can be forced into the egg yolks and the mayonnaise will curdle or separate. If this happens, you can correct the situation with fresh egg yolk, but add the curdled mayonnaise to the yolk rather than the other way around.

cooking with eggs

How To Buy, Handle And Store Eggs 1. Eggs should always be stop micro-organisms from growing.

to maintain their freshness and to

2. What are graders looking for when they candle an egg?

3. Name three characteristics an egg must have to be classified as Canada Grade A.

4. Why do eggs pick up odours easily from other foods? What can consumers do to prevent this?

5. What are grade B and C eggs used for?

6. The most common sizes for eggs are: extra large, large, medium and small. Eggs are sized according to their . 7. The Best Before date on the carton tells you . 8. What is another name for the white of an egg? 9. Name three steps you can take to avoid the possibility of cross-contamination when you are preparing foods in the home. a)

b)

c)

Teacher Worksheet: Lesson b

cooking with eggs

How To Buy, Handle And Store Eggs 1. Eggs should always be refrigerated to maintain their freshness and to stop micro-organisms from growing. 2. What are graders looking for when they candle an egg? • clean, sound shell free from dirt and cracks • the size of the air cell (the smaller the air cell the fresher the egg) • a well centred yolk (this indicates the white is thick) 3. Name three characteristics an egg must have to be classified as Canada Grade A. • a thick white • a well centred yolk • a very small air cell • a clean sound shell 4. Why do eggs pick up odours easily from other foods? What can consumers do to prevent this? • egg shells have 8,000 –10,000 tiny pores that allow moisture and gases (including odours from other foods) in and out • by storing eggs in their carton or in a covered container you can limit other gases and moisture from penetrating the shell 5. What are grade B and C eggs used for? • Grade B eggs are used for commercial baking and further processing • Grade C eggs must be sent to processors; they are pasteurized for use in commercial food production and the manufacturing of nonfood items, such as shampoo 6. The most common sizes for eggs are: extra large, large, medium and small. Eggs are sized according to their weight . 7. The Best Before date on the carton tells you how long the eggs will maintain their grade A quality . 8. What is another name for the white of an egg? Albumen 9. Name three steps you can take to avoid the possibility of cross-contamination when you are preparing foods in the home. • always wash your hands first; they are one of the easiest ways to transfer micro-organisms • wash utensils such as, knives and cutting boards that have been used with raw products before reusing for other raw products or cooked products • do not mix leftovers from the serving table with other food that is still on the stove or in the refrigerator. The difference in temperatures can stimulate micro-organism growth.

cooking with eggs

10 Tips To Successful Eggs 1. Scrambled eggs should always be cooked at a) low heat b) medium to low heat c) high heat 2. To poach eggs successfully, the eggs should be cooked in a) fully boiling water b) barely simmering water 3.&4. For tender fried eggs, use a and cook

a) slowly or

a) low heat

b) medium heat

c) high heat

b) quickly.

5. Remove scrambled eggs from the stove when eggs have thickened and no visible remains. Eggs should still be moist.

6. When poaching eggs in the microwave, be sure to

7. Heat your oven to

(temperature)

the yolk.

when baking eggs.

8. When cooking eggs in the shell, always place eggs in

water.

9. How long should the water boil when cooking eggs in the shell?

10. To prevent overcooking, when cooking eggs in their shells, immediately , when they have cooked for the desired time.

Teacher Worksheet: Lesson c

cooking with eggs

10 Tips To Successful Eggs 1. Scrambled eggs should always be cooked at a) low heat b) medium to low heat c) high heat 2. To poach eggs successfully, the eggs should be cooked in a) fully boiling water b) barely simmering water – bring water to a boil, add eggs, and reduce heat so water is barely simmering 3.&4. For tender fried eggs, use a and cook

a) slowly or

a) low heat

b) medium heat

c) high heat

b) quickly.

5. Remove scrambled eggs from the stove when eggs have thickened and no visible liquid remains. Eggs should still be moist.

6. When poaching eggs in the microwave, be sure to pierce the yolk.

7. Heat your oven to 180° C

when baking eggs.

8. When cooking eggs in the shell, always place eggs in cold water.

9. How long should the water boil when cooking eggs in the shell? • The water should only be allowed to reach a boil. The saucepan should then be removed from the heat and the eggs should be allowed to cook for the approproate amount of time. 10. To prevent overcooking, when cooking eggs in their shells, immediately immerse in cold water when they have cooked for the desired time.

cooking with eggs

What Do Successful Eggs Look Like? How does your product rate?

Yes No

STANDARD SCRAMBLED EGGS firm tender rolls of yellow moist but not runny loose, not tough free from traces of white no evidence of browning HARD COOKED EGG firm white without being rubbery tender but firm yolk no discolouration (green/black ring) where the white and yolk meet SOFT COOKED EGG white set but jelly-like and opaque yolk slightly firm on outside and runny in the centre POACHED EGGS white set but jelly-like and opaque yolk slightly set and veiled with light white covering generally round and compact BAKED EGGS firm white but not rubbery free from crisping yolk set but not firm

cooking with eggs

YOUR OPINION IS IMPORTANT TO US We are interested in learning about your experience in using the COOKING WITH EGGS teaching module.

How did you hear about the module? Check all those which apply – ❏ Received Educating Egg Resource Guide and order form in the mail ❏ Received information at a Teacher’s Convention or workshop ❏ Received information while at a farm or consumer exhibit ❏ Received information through Agriculture in the Classroom ❏ Materials were recommended by a colleague Please list other sources ______________________________________________________

How did you use the materials? Grade(s): _________________________________________________________________ Subject or Curriculum area: ___________________________________________________ If applicable, how did you modify or adapt any of the materials? _______________________ If applicable, how did you supplement the module? ________________________________ What were your teaching objectives for using this material? ___________________________ _________________________________________________________________________ unsuccessfully

successfully

Module helped to meet objectives? 1 2 3 4 5 Please comment: ___________________________________________________________ _________________________________________________________________________

The module lists the following learner expectations. Students will • understand the function of eggs • identify proper food handling and storage of eggs • apply principles of egg cookery in the preparation of eggs and egg dishes very appropriate

not appropriate

Were the learning expectations appropriate? 1 2 3 4 5 What do you consider to be the key learning or messages from this module? ______________ _________________________________________________________________________

How were the materials received by students? How Do We Use Eggs (student worksheet) Techniques For Eggs (student worksheet) Properties of Eggs Whites (experiment) Making Hard Meringues (experiment)

poorly

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Making Making Mayonnaise (experiment) How To Buy, Handle, And Store Eggs (student worksheet) 10 Tips To Successful Eggs (student worksheet) What Do Successful Eggs Look Like (student worksheet) The Eggstraordinary Egg (brochure) The Eggstraordinary Egg (video) Eggs Made Easy (video) Omelettes, Quiche, Meringues, Souffles, and Crepes (product fact sheets) The Basics (brochure) Did the module: Provide new information? Provide new learning? Reinforce previous knowledge?

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Were there any controversial issues brought forward as a result of using this module? _______ _________________________________________________________________________ What were the issues?________________________________________________________ Was there sufficient information and support materials in the module to handle the issue? ❏ Yes

❏ No

❏ Partially

If no, what would be sufficient to address this issue? ________________________________ _________________________________________________________________________ _________________________________________________________________________

Which part(s) of the module will you continue to use? Check all that apply – ❏ Lesson A: How Do We Use Eggs ❏ Lesson B: Guidelines for Buying, Handling and Storing Eggs ❏ Lesson C: How to Prepare Eggs Successfully ❏ Student worksheet/Teacher notes: How Do We Use Eggs ❏ Student worksheet/Teacher Worksheet: Techniques For Eggs ❏ Experiment on Properties of Eggs Whites ❏ Experiment on Making Hard Meringues ❏ Experiment on Making Mayonnaise ❏ Student Worksheet/Teacher Worksheet: How To Buy, Handle, And Store Eggs ❏ Student Worksheet/Teacher Worksheet: 10 Tips To Successful Eggs ❏ Student Worksheet: What Do Successful Eggs Look Like ❏ Brochure: The Extraordinary Egg ❏ Video: The Extraordinary Egg ❏ Video: Eggs Made Easy ❏ Product Fact Sheets: Omelettes, Quiche, Meringues, Souffles, and Crepes ❏ Brochure: The Basics

Would you recommend this module to other teachers?

❏ Yes

❏ No

In producing these resource materials The Canadian Egg Marketing Agency has the following objectives. In your opinion did the materials meet these objectives: failed to meet

Provide materials which assist students to learn about how eggs are produced and marketed. Develop positive attitudes towards eggs. Provide materials which support curriculum objectives. Provide materials which are credible Provide materials which are accurate Provide materials which are of excellent quality.

Please return to:

Canadian Egg Marketing Agency Fax: (613) 238-1967

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