Breakfast Taco Blog

The first lab that was done in advanced cooking is the breakfast tacos. In the breakfast tacos I made there were eggs, cheese, salt, pepper, green onions, tortillas, and hot sauce in it. We had to cook the eggs until they reached 160 degrees fahrenheit because if not we would get salmonella. You could also get foodborne illness from not cooking the eggs all the way. Throughout the lab, my friend Ashley and I cleaned up as we went to keep the kitchen clean and safe from any germs and dangerous things such as the knife we used or the bowl we kept the raw eggs in. We put the knife by the sink to be washed when we were done and put the bowls in the sink and washed them to keep germs from spreading and to keep the kitchen sanitated. We also used a plastic spatula to cook the eggs because if we didn’t the non-stick part of the pan would be scraped off and then it would be problematic because eggs would get in the scrapes and we’d eat it. Lastly the evaluation, at the end of the lab we had to do an evaluation to judge yourself on how you did and what you could to better next time to help.

After making the breakfast tacos we did the evaluation. Included in that was the aroma, taste, and what it looked like…. basically the product of the food. For the aroma I thought it smelled pretty good with the couple drops of hot sauce I added to give it a pop of flavor. I also smelled the eggs and the green onion which came together to smell pretty good. My ending product looked tasty also, I don’t really like eggs as much so personally I didn’t think I’d like it but it turned out okay. How it felt…. I mean it felt like a soft taco with the tortilla but the eggs were a different story!!! The eggs felt slimy and not good from my perspective. So that was my description of the product of the breakfast tacos I made with Ashley. 🙂

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.