TLE COOKERY 10 Lesson1 LO2 Prepare and Cook Egg Dishes Part 3 OMELETS
Summary
TLDRThis video script offers a comprehensive guide to preparing omelettes, covering various styles such as the French, American, and baked omelettes. It emphasizes the importance of using fresh eggs, high heat, and a well-seasoned pan to achieve a perfect, tender omelette. The script also suggests a range of fillings, including vegetables, meats, and cheeses, and provides a detailed recipe for a plain rolled omelette. Viewers are encouraged to experiment with their own ingredients and share their creations.
Takeaways
- 🍳 Prepare egg dishes like omelettes by first beating eggs and seasoning them with salt and pepper.
- 🌯 Omelettes can be folded over or rolled and can include various fillings such as cheese, vegetables, or meats.
- 🥚 Fresh eggs with intact shells are preferred for preparing omelettes, as their freshness enhances the dish's quality.
- 🔥 High heat is crucial for making quality omelettes, which cooks them quickly without overheating the interior.
- 🍳 A well-seasoned or conditioned omelette pan with sloping sides is essential for proper shaping and to prevent sticking.
- 🧀 Cheeses can be added to omelettes, and they will melt sufficiently from the heat of the eggs if added at the right time.
- 🥬 Seasonings and garnishes like herbs, vegetables, and meats can be incorporated into omelettes for added flavor.
- 🥘 Different styles of omelettes include the French, American, and baked varieties, each with unique preparation methods.
- 🥞 The American omelette is often cooked on a griddle and folded in half, unlike the rolled French style.
- 🥣 A small amount of liquid such as water, stock, milk, or cream can be added to the beaten eggs for a softer texture.
- 📸 Engage in the activity of preparing an omelette for breakfast and document the process with a photo or video to share with your teacher.
Q & A
What are the key learning outcomes mentioned in the script for preparing and cooking egg dishes?
-The key learning outcome mentioned in the script is to prepare and cook egg dishes, specifically omelettes.
What are the different styles of omelettes described in the script?
-The script describes three styles of omelettes: bitten eggs, rolled or French style, and American style.
What is the difference between a French style omelette and an American style omelette?
-A French style omelette is rolled over, while an American style omelette is folded in half and often cooked in a griddle rather than a pan.
What are the two factors mentioned for making quality omelettes?
-The two factors for making quality omelettes are using high heat and having a well-conditioned omelette pan with sloping sides and the right size.
What type of fats are commonly used for cooking omelettes?
-Clarified butter or oil is the most common cooking fat used for omelettes.
Can you suggest some fillings for omelettes as mentioned in the script?
-The script suggests fillings such as avocado, kale, cream of mushroom, pecan, ham, hotdog, sausages, potatoes, tomatoes, peanuts, and asparagus.
What is the procedure for making a plain rolled omelette as described in the script?
-The procedure involves beating three eggs, seasoning with salt and pepper, adding a liquid if desired, heating a non-stick omelette pan over high heat with butter or oil, pouring in the egg mixture, scrambling it, smoothing into an even layer, and then folding and rolling it onto a plate.
What are the special notes for making a perfect omelette according to the script?
-A perfect omelette should be floppy, moist, and tender, soft in the center, yellow in color with no browning or just a hint of it, oval in shape, and all in one continuous piece.
How should one prepare a filling for an omelette as per the script?
-A pre-cooked filling may be added to the eggs after they have been smoothened into an even layer and before the omelette is rolled. Alternatively, a rolled omelette can be slit open at the top, and a pre-cooked filling can be spooned into the pocket.
What is the final activity suggested in the script for practicing omelette making?
-The final activity suggested is to prepare an omelette for breakfast, choose a recipe for filling, follow the simple procedure stated in the lesson, take a picture or video of the preparation, and submit it to the teacher for evaluation.
Outlines
🍳 Mastering Omelette Preparation Techniques
This paragraph introduces the art of preparing and cooking egg dishes, with a focus on omelettes. It explains different styles of omelettes, including the French and American styles, and the importance of using fresh eggs. The text also discusses the use of clarified butter or oil for cooking and suggests various fillings and garnishes such as cheese, vegetables, and meats. Key to a quality omelette is high heat cooking and a well-conditioned pan with sloping sides. The paragraph concludes with a sample recipe for a plain rolled omelette, listing the necessary equipment and ingredients, and emphasizing the importance of procedure in preparing the dish.
📝 Step-by-Step Omelette Cooking Guide
The second paragraph provides a detailed step-by-step guide on how to cook a perfect omelette. It starts with the preparation of the egg mixture, seasoning, and the addition of liquid if desired. The process involves heating a non-stick omelette pan over high heat, adding butter or oil, and pouring in the egg mixture. The eggs are then lightly scrambled and smoothed into an even layer, allowing them to cook without further stirring. The omelette is finished by tilting the pan and using a utensil to fold and roll it onto a plate. The paragraph also offers options for adding pre-cooked fillings and gives tips on achieving the desired texture and appearance. It concludes with an activity prompt for the viewer to prepare an omelette, suggesting they check available recipes for fillings, prepare the dish, and share their results with a teacher for evaluation.
Mindmap
Keywords
💡Egg Cereal
💡Omelette
💡Starch
💡Seasoning
💡Cooking Fat
💡Garnish
💡High Heat
💡Conditioned Omelette Pan
💡Filling
💡Procedure
💡Evaluation
Highlights
Introduction to preparing and cooking egg dishes, specifically omelettes.
Different styles of omelettes include bitten eggs, rolled or French style, and American style.
Omelettes can be seasoned with salt, pepper, and herbs, and cooked with clarified butter or oil.
Fresh eggs with intact shells are preferred for making omelettes.
Omelettes may be garnished with cheese, sautéed vegetables, potatoes, meats, and smoked fish.
The importance of high heat in cooking quality omelettes to prevent overcooking.
The necessity of a well-conditioned omelette pan with sloping sides and the right size.
Suggested fillings for omelettes include avocado, kale, mushrooms, pecan, ham, and asparagus.
A sample recipe for a plain rolled omelette, including required equipment and ingredients.
Procedure for preparing an omelette, emphasizing the use of high heat and a non-stick pan.
Technique for folding and rolling the omelette onto a plate to achieve an oval shape.
Special notes on adding pre-cooked fillings to the omelette for additional flavor.
Characteristics of a perfect omelette: floppy, moist, tender, soft-centered, and lightly browned.
Activity suggestion to prepare an omelette for breakfast using available recipes and ingredients.
Directions for documenting the preparation process through pictures or videos for submission.
Evaluation criteria for the omelette preparation using a given rubric.
Encouragement to enjoy the food after completing the activity.
Transcripts
[Music]
[Music]
first
quarter prepare egg cereal and starch
dishes
lesson one learning outcome number two
prepare and cook egg dishes
prepare egg dishes omelettes
the dish of bitten eggs cook in a prying
pan until firm
often with the peeling added while
cooking and usually serve
folded over
omulets the rolled or french style
omelettes
start out like scrambled eggs but when
the eggs start to set
they are rolled over a folded or
american style omelette is prepared in
much the same manner
though it is often cooked in a griddle
rather than a pan
and instead of being raw the american
omelet
is folded in half there are two other
styles of omelettes bought based upon a
beaten mixture of eggs
cook either over direct heat or in an
oven
choose eggs that are fresh with intact
shells as with scrambled
eggs the ability of the egg to hold its
shape is irrelevant
but fresh eggs are preparable omelettes
can be seasoned with salt pepper and
herbs
clarified butter or oil is the most
common cooking fat
omelettes may be peeled or garnished
with cheese sauteed vegetable or
potatoes
meats and smoke fish among other things
these fillings and garnishes are
incorporated
at the appropriate point to be certain
that they are fully cooked and hot
when the eggs have been cooked grated or
crumbled cheeses
will melt sufficiently from the heat of
the eggs
and are open added just before an
omelette is rolled or folded
two factors for making quality omelettes
first is the high heat this is an
opposite to the basic principle
of low temperature egg cookery the
omelette cooks so fast
that its internal temperature never has
time to get too high
second a conditioned omelette pan
the pan must have sloping sides and
b of the right size so that the omelette
can be shaped properly
it must be well seasoned or conditioned
to avoid sticking
suggested omelette fillings here are the
most commonly used feelings for
omelettes
avocado kale and other garden vegetables
cream of mushroom pecan ham hotdog
sausages
potatoes tomatoes peanuts and asparagus
[Music]
so
so
[Music]
[Music]
sample recipe plain rolled
and equipment needed small bowl saute
pan and pork
ingredients 3 eggs salt ground pepper
water or stock or milk or cream which is
optional and butter or oil
procedure prepare equipment and food
items
for each portion beat three eggs well
and seasoned with salt pepper
and add liquid if you sing number three
heat a non-stick omelette pan over high
heat and add the butter or oil
tilting the pan to coat the entire
surfaces
pour the entire egg mixture in the pan
and scrambled it with
the back of the pork move the pan and
utensil at the same time
until the egg mixture has coagulated
slightly
smooth the eggs into an even layer
let the egg mixture finish cooking
without stirring tilt the pan and slide
a pork or a spoon around the lip of the
pan
under the omelette to be sure it is not
sticking
slide the omelette to the front of the
pan and use a pork or wooden spoon to
fold it
inside the center turn the pan upside
down
rolling the omelet onto the plate the
finish omelette should be oval
in shape
special notes option for filling an
omelette
a pre-cooked filling may be added to the
eggs
after they had been smoothened into an
even layer and before the omelette is
rolled
alternatively the rolled omelette can be
slit open at the top
and a pre-cooked filling can be spooned
into the pocket
to give the omelet additional sheen rub
the surface slightly with butter
a perfect omelette is floppy moist and
tender
soft in the center yellow in color
with no brown at all or just a hint of
it
oval in shape and all in one continuous
piece
a time to remember
activity prepare omelette for your
breakfast
direction check your available recipe in
your house which can be used as a
filling for your omelette
use your own judgment if you think that
you can create a great omelette using
your chosen
ingredients number two following the
simple procedure stated in this lesson
prepare your own procedure number three
take a picture or video of your
preparation and
output then submit the procedure and
your picture or video output to your
teacher
your product and performance will be
evaluated using the given rubric
after each activity enjoy your food
this is mailin thank you for watching
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