Title: Prepare breakfast items.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Preparation should include applying various cooking techniques to make

- a variety of meats
- eggs
- breakfast cereals
- breakfast batter products.

Process/Skill Questions:

Thinking

- Why should breakfast meats and eggs be tested for doneness?
- What are some common accompaniments and/or garnishes?
- What are some nontraditional breakfast cereals?

Communication

- Why should pasteurized eggs be used in bulk cooking?
- Why should batter products be made in small, manageable batches?
- What precautions should be taken during preparation when using milk instead of water as a cooking liquid?

Leadership

- What are the considerations for preparing breakfast products with economy in mind? With nutrition in mind?

Management

- How can varying the proportions of a batter change the results?
- What are the proper storage methods for various breakfast products?