In our Breakfast Taco lab we had to make Breakfast tacos. At the same time we had to be sure to know about safety and sanitation in the kitchen. For sanitation you need to understand the following Foodborne illness, Salmonella, 160 degrees, Safety, Plastic spatula, evaluation. Foodborne illness it is caused by unsafe food, also known as food poisoning. It can be caused by bacteria, parasites, fungi viruses and harmful chemicals. Salmonella is when bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food. For 160 degrees you need to make sure your eggs are cooked to that temperature. You need to make sure your eggs are cooked correctly to that temperature so you don’t cause any unsafe problems for yourself. To keep your kitchen safe you should probably clean up as you go and do not cross contaminate any of your foods that could cause harm to your body. You should use a plastic spatula to cook your eggs because it will help your eggs not stick to the pan and not cause any scratches in your pan. Lastly, for evaluation we have to make sure our kitchen is cleaned up and make sure all our dishes get washed. We make sure to return all of the supplies we borrowed are put back in their places so it is not unorganized.
Throughout the lab it was a pretty easy recipe. The only thing that might be difficult is telling if our eggs are done or not. The lab in general is pretty easy. It tasted pretty good because all of the flavors were there. Nothing was too overpowering. When everything was done it smelt really good, nothing smelt bad. When you finish your product it looks pretty good it has pops of color but its not to much colors. And the colors are not dull and boring. The recipe will be down below and I will include some pictures from the lab as well.
| Ingredients from prep table: | 2 eggs per lab member |
| 2 TBS cheese per lab member | |
| 2 tortillas per lab member | |
| 1 can cooking spray | |
| Salt, pepper, green onions, salsa, and/or hot sauce for topping | |
| Equipment from prep table/area: | 2 frying pans |
| 1 plate per person | |
| Equipment from kitchen: | Measuring supplies |
| Whisk | |
| Mixing bowls | |
| Plastic spatula |
| Time on clock: | # of minutes: | Step #: | Directions: |
| 5 | 1 | Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater | |
| 1 | 2 | Set out tray with lab plan & equipment on it | |
| 1 | 3 | Take tray to prep table to get ingredients/equipment in one trip | |
| 1 | 4 | Heat pan(s) over medium heat | |
| 5 | 5 | Place one tortilla at a time in pan and cook until you start to see some light browning | |
| 1 | 6 | Place warmed tortillas on plate | |
| 1 | 7 | Scramble two eggs using a whisk in bowl | |
| 1 | 8 | Heat second pan over medium heat and spray with cooking spray | |
| 5 | 9 | Pour eggs into hot pan and stir constantly scraping the cooked egg with each movement | |
| 5 | 10 | Cook until eggs are no longer runny | |
| 1 | 11 | Add salt and pepper | |
| 1 | 12 | Top warmed tortilla with cooked eggs | |
| 1 | 13 | Add cheese and toppings | |
| * | 14 | Each member repeats process | |
| 7 | 15 | Eat | |
| 5 | 16 | Wash and thoroughly dry dishes. Return dishes to their correct spot. | |
| 1 | 17 | Complete rubric and turn in | |
| 1 | 18 | Take aprons back to rack and put dirty dish towels in washing machine | |
| 1 | 19 | Call Miss Fenn over for checkout (you may have some additional tasks) | |
| 1 | 20 | Take lab plans back to binder, have a seat. |
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