Contact Information
https://web.cobbk12.org/southcobb
Tuesday, March 29, 2011
FNW
Tuesday, March 29th
Blue Day
2nd block
Chapter 31 Vegetables
Warm Up: T/F~ Spending a few minutes washing equipment while waiting for a cake to bake is an example of dovetailing.
Instructional Plan: 1. Complete and check worksheet packet Activity 1~4 & Check your knowledge questions
2. Discuss Making Comparison charts: Students will answer: Which methods are best for preserving nutrients? Which require the most attention from the cook?
Closing Summarizer: List 3 least favorite vegetables and why?
Wednesday, March 30th
FNW~White Day
3rd block
Chapter 32 Grain Products
Warm Up: When measuring liquids, you should do all of the following EXCEPT: a. hold the measuring cup in your hand when measuring, b. check the measurement at eye level, c. pour off excess, d. use measuring spoons for small amounts. ANS. A
Instructional Plan: 1. Define Topic Terms p. 449: al dente, wheat, whole grain, whole wheat
2. Activity 1 worksheet packet ~ 3 p. 115-118 Chapter 32 * use textbook to find answers*
3. Grains & Grains Products Graphic Organizer: 6 point organizer to identify various grains and grain products
Closing Summarizer:
Thursday, March 31st
Blue Day
2nd block
Chapter 32 Grain Products
Warm Up: When measuring liquids, you should do all of the following EXCEPT: a. hold the measuring cup in your hand when measuring, b. check the measurement at eye level, c. pour off excess, d. use measuring spoons for small amounts. ANS. A
Instructional Plan:
1. Define Topic Terms p. 449: al dente, wheat, whole grain, whole wheat
2. Activity 1 worksheet packet ~ 3 p. 115-118 Chapter 32 * use textbook to find answers*
3. Grains & Grains Products Graphic Organizer: 6 point organizer to identify various grains and grain products
Closing Summarizer:
Friday, April 1st...
FNW~White Day
3rd block
Warm Up: Opening packages, chopping and measuring ingredients, and greasing baking pans are all part of _____
a. dovetailing, b. pre-preparation, c. scheduling, d. evaluation ANS. b
Instructional Plan: 1. Students will complete and turn in Chapter 32 assignments
2. Video: Germs & Viruses
Closing Summarizer: If a recipe calls for 2 teaspoons of vanilla and your are tripling (3 times) the recipe, how much vanilla will you measure? a. 1 tablespoon, b. 2 tablespoons, c. 3 tablespoons, d. 6 tablespoons, ANS. b
Blue Day
2nd block
Chapter 31 Vegetables
Warm Up: T/F~ Spending a few minutes washing equipment while waiting for a cake to bake is an example of dovetailing.
Instructional Plan: 1. Complete and check worksheet packet Activity 1~4 & Check your knowledge questions
2. Discuss Making Comparison charts: Students will answer: Which methods are best for preserving nutrients? Which require the most attention from the cook?
Closing Summarizer: List 3 least favorite vegetables and why?
Wednesday, March 30th
FNW~White Day
3rd block
Chapter 32 Grain Products
Warm Up: When measuring liquids, you should do all of the following EXCEPT: a. hold the measuring cup in your hand when measuring, b. check the measurement at eye level, c. pour off excess, d. use measuring spoons for small amounts. ANS. A
Instructional Plan: 1. Define Topic Terms p. 449: al dente, wheat, whole grain, whole wheat
2. Activity 1 worksheet packet ~ 3 p. 115-118 Chapter 32 * use textbook to find answers*
3. Grains & Grains Products Graphic Organizer: 6 point organizer to identify various grains and grain products
Closing Summarizer:
Thursday, March 31st
Blue Day
2nd block
Chapter 32 Grain Products
Warm Up: When measuring liquids, you should do all of the following EXCEPT: a. hold the measuring cup in your hand when measuring, b. check the measurement at eye level, c. pour off excess, d. use measuring spoons for small amounts. ANS. A
Instructional Plan:
1. Define Topic Terms p. 449: al dente, wheat, whole grain, whole wheat
2. Activity 1 worksheet packet ~ 3 p. 115-118 Chapter 32 * use textbook to find answers*
3. Grains & Grains Products Graphic Organizer: 6 point organizer to identify various grains and grain products
Closing Summarizer:
Friday, April 1st...
FNW~White Day
3rd block
Warm Up: Opening packages, chopping and measuring ingredients, and greasing baking pans are all part of _____
a. dovetailing, b. pre-preparation, c. scheduling, d. evaluation ANS. b
Instructional Plan: 1. Students will complete and turn in Chapter 32 assignments
2. Video: Germs & Viruses
Closing Summarizer: If a recipe calls for 2 teaspoons of vanilla and your are tripling (3 times) the recipe, how much vanilla will you measure? a. 1 tablespoon, b. 2 tablespoons, c. 3 tablespoons, d. 6 tablespoons, ANS. b
FACS
Tuesday, March 29, 2011
Blue Day
3rd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up: Do you think you are ready to apply for credit? Why or Why not
Instructional Plan: 1. Discuss Topic 11-4 assignments( topic terms, questions, & graphic organizer)
Direct Instruction: Handout: Give Credit Where Credit is Due
~Credit Card applications ( TRG, RF Applying for Credit: Students will go over a sample credit application, discuss reasons for certain questions. Students will fill out form. Then they will explain why they do or do not think the store will give them credit.)
~Sample credit report form
Closing Summarizer:
Wednesday, March 30th
White Day
2nd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up: List one advantage and one disadvantage when using a credit card.
Instructional Plan:
Students will work on The Think Tank (Debit/Credit Card) group activity: A group of 4 (think tank team) will develop a start-up plan for a new debit card system they've decided to market in competition (which will be their classmates) with conventional credit cards. They will be divided into subcommittees to work on various parts of the assignment. Will be judged by the class. Graded with a rubric.
Closing Summarizer:
Thursday, March 31, 2011
Blue Day
3rd & 4th block [substitute]
Topic 11-4 Using Consumer Credit
Warm Up: List one advantage and one disadvantage when using a credit card.
Instructional Plan:Students will work on The Think Tank (Debit/Credit Card) group activity: A group of 4 (think tank team) will develop a start-up plan for a new debit card system they've decided to market in competition (which will be their classmates) with conventional credit cards. They will be divided into subcommittees to work on various parts of the assignment. Will be judged by the class. Graded with a rubric.
Closing Summarizer:
Friday, April 1st....
White Day
2nd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up: List one advantage and one disadvantage when using a debit card.
Instructional Plan:
Students will work on The Think Tank (Debit/Credit Card) group activity: A group of 4 (think tank team) will develop a start-up plan for a new debit card system they've decided to market in competition (which will be their classmates) with conventional credit cards. They will be divided into subcommittees to work on various parts of the assignment. Will be judged by the class. Graded with a rubric.
Blue Day
3rd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up: Do you think you are ready to apply for credit? Why or Why not
Instructional Plan: 1. Discuss Topic 11-4 assignments( topic terms, questions, & graphic organizer)
Direct Instruction: Handout: Give Credit Where Credit is Due
~Credit Card applications ( TRG, RF Applying for Credit: Students will go over a sample credit application, discuss reasons for certain questions. Students will fill out form. Then they will explain why they do or do not think the store will give them credit.)
~Sample credit report form
Closing Summarizer:
Wednesday, March 30th
White Day
2nd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up: List one advantage and one disadvantage when using a credit card.
Instructional Plan:
Students will work on The Think Tank (Debit/Credit Card) group activity: A group of 4 (think tank team) will develop a start-up plan for a new debit card system they've decided to market in competition (which will be their classmates) with conventional credit cards. They will be divided into subcommittees to work on various parts of the assignment. Will be judged by the class. Graded with a rubric.
Closing Summarizer:
Thursday, March 31, 2011
Blue Day
3rd & 4th block [substitute]
Topic 11-4 Using Consumer Credit
Warm Up: List one advantage and one disadvantage when using a credit card.
Instructional Plan:Students will work on The Think Tank (Debit/Credit Card) group activity: A group of 4 (think tank team) will develop a start-up plan for a new debit card system they've decided to market in competition (which will be their classmates) with conventional credit cards. They will be divided into subcommittees to work on various parts of the assignment. Will be judged by the class. Graded with a rubric.
Closing Summarizer:
Friday, April 1st....
White Day
2nd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up: List one advantage and one disadvantage when using a debit card.
Instructional Plan:
Students will work on The Think Tank (Debit/Credit Card) group activity: A group of 4 (think tank team) will develop a start-up plan for a new debit card system they've decided to market in competition (which will be their classmates) with conventional credit cards. They will be divided into subcommittees to work on various parts of the assignment. Will be judged by the class. Graded with a rubric.
Tuesday, March 22, 2011
FNW
Tuesday, March 22, 2011
FNW~ Blue Day
2nd block
Chapter30 Fruits & Chapter 31 Vegetables
Warm Up: Students will finish this sentence: "Eat your vegetables--they're...." & List 3 favorite vegetables and how they like to eat them (soup, casserole, raw)??
Instructional Plan: 1. Check Chapter Check your knowledge questions 1-21
2. Chapter 31: Vegetables: Chapter Launcher, Scan the chapter & Objectives
-Grouping Vegetables p.431 students will name diffferent ways of grouping vegetables and examples of each (yellow, green, summer , winter, etc)
-Chart Focus p. 433-436 students and teacher will scan chart (fig31-1) and share any strong feelings they have for or against any particular vegetables; discuss practical and emotional responses for liking and disliking vegetables.
-Writing Activity p. 434: Students will imagine that they are each writing a page of a booklet designed to encourage people to eat more vegetables. Students will choose one vegetable from Fig. 31-1 and use the information given to write an inviting description of the vegetable and its uses. Students will also provide a picture of the vegetable.
- Chapter 30 worksheet packet: Activity 1-4 p. 111~114: Use book to find the answers
Closing Summarizer:
Wednesday, March 23, 2011
Blue Day (substitute)
2nd block
Chapter 31 Vegetables Warm Up:
Instructional Plan: 1. Worksheet packet: Activity 1- 4 p. 111-114
* Use textbook to find the answers*
2. Making Comparisons {p. 443} : Students will make a chart with columns for different ways of cooking vegetables: simmering, steaming, pressure cooking, braising, frying, baking, roasting, grilling, microwaving, For each method, students will list the pros and cons. Then they study the chart and compare the different methods.
3. Textbook: Check your Knowledge p. 446 ~write the questions~ 1, 3, 10, 12, 13, 22-24
Thursday, March 24, 2011White Day
3rd block
Chapter 31 Vegetables Warm Up:
Instructional Plan: 1. Worksheet packet: Activity 1- 4 p. 111-114
* Use textbook to find the answers*
2. Making Comparisons {p. 443} : Students will make a chart with columns for different ways of cooking vegetables: simmering, steaming, pressure cooking, braising, frying, baking, roasting, grilling, microwaving, For each method, students will list the pros and cons. Then they study the chart and compare the different methods.
3. Textbook: Check your Knowledge p. 446 ~write the questions~ 1, 3, 10, 12, 13, 22-24Friday, March 25, 2011
Blue Day
2nd block
Chapter 31 Vegetables
Warm Up:
Instructional Plan: 1. Complete and check worksheet packet Activity 1~4 & Check your knowledge questions
2. Discuss Making Comparison charts: Students will answer: Which methods are best for preserving nutrients? Which require the most attention from the cook?
FNW~ Blue Day
2nd block
Chapter30 Fruits & Chapter 31 Vegetables
Warm Up: Students will finish this sentence: "Eat your vegetables--they're...." & List 3 favorite vegetables and how they like to eat them (soup, casserole, raw)??
Instructional Plan: 1. Check Chapter Check your knowledge questions 1-21
2. Chapter 31: Vegetables: Chapter Launcher, Scan the chapter & Objectives
-Grouping Vegetables p.431 students will name diffferent ways of grouping vegetables and examples of each (yellow, green, summer , winter, etc)
-Chart Focus p. 433-436 students and teacher will scan chart (fig31-1) and share any strong feelings they have for or against any particular vegetables; discuss practical and emotional responses for liking and disliking vegetables.
-Writing Activity p. 434: Students will imagine that they are each writing a page of a booklet designed to encourage people to eat more vegetables. Students will choose one vegetable from Fig. 31-1 and use the information given to write an inviting description of the vegetable and its uses. Students will also provide a picture of the vegetable.
- Chapter 30 worksheet packet: Activity 1-4 p. 111~114: Use book to find the answers
Closing Summarizer:
Wednesday, March 23, 2011
Blue Day (substitute)
2nd block
Chapter 31 Vegetables Warm Up:
Instructional Plan: 1. Worksheet packet: Activity 1- 4 p. 111-114
* Use textbook to find the answers*
2. Making Comparisons {p. 443} : Students will make a chart with columns for different ways of cooking vegetables: simmering, steaming, pressure cooking, braising, frying, baking, roasting, grilling, microwaving, For each method, students will list the pros and cons. Then they study the chart and compare the different methods.
3. Textbook: Check your Knowledge p. 446 ~write the questions~ 1, 3, 10, 12, 13, 22-24
Thursday, March 24, 2011White Day
3rd block
Chapter 31 Vegetables Warm Up:
Instructional Plan: 1. Worksheet packet: Activity 1- 4 p. 111-114
* Use textbook to find the answers*
2. Making Comparisons {p. 443} : Students will make a chart with columns for different ways of cooking vegetables: simmering, steaming, pressure cooking, braising, frying, baking, roasting, grilling, microwaving, For each method, students will list the pros and cons. Then they study the chart and compare the different methods.
3. Textbook: Check your Knowledge p. 446 ~write the questions~ 1, 3, 10, 12, 13, 22-24Friday, March 25, 2011
Blue Day
2nd block
Chapter 31 Vegetables
Warm Up:
Instructional Plan: 1. Complete and check worksheet packet Activity 1~4 & Check your knowledge questions
2. Discuss Making Comparison charts: Students will answer: Which methods are best for preserving nutrients? Which require the most attention from the cook?
FACS
EQ(s):
What are some pros and cons of using credit?
What are the differences between a credit and debit card?
What are some pros and cons of using credit?
What are the differences between a credit and debit card?
FACS
FACS~ White DayTuesday, March 22, 2011
2nd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up:..Pretest question... Money is a resource that is ______. [a. nonhuman, b. community, c. human, d. cooperative]
Instructional Plan: 1. Complete and check Topic 11-4 assignments: Topic Terms, Check it Out!! questions, debit vs. credit graphic organizer
2. Prepare for The Think Tank (Debit Card) group activity
Closing Summarizer:
Wednesday, March 23, 2011
2nd & 4th block
Topic 11-4 Using Consumer Credit
Warm Up:..Pretest question... Money is a resource that is ______. [a. nonhuman, b. community, c. human, d. cooperative]
Instructional Plan: 1. Complete and check Topic 11-4 assignments: Topic Terms, Check it Out!! questions, debit vs. credit graphic organizer
2. Prepare for The Think Tank (Debit Card) group activity
Closing Summarizer:
Wednesday, March 23, 2011
Thursday, March 17, 2011
$$$$$$$$$$$$$
Thursday, March 17, 2011
The Bank of Mom and Dad: Putting Banking into Kid Terms
http://shine.yahoo.com/event/financiallyfit/the-bank-of-mom-and-dad-putting-banking-into-kid-terms-2458233/Thursday, March 17, 2011
5 Tips to Clipping Coupons Like an Expert
http://shine.yahoo.com/event/financiallyfit/5-tips-to-clipping-coupons-like-an-expert-2462921/FACS
Thursday~March 17, 2011
Blue Day
3rd & 4th block
Topic 10-4 Using Financial Services
Topic 11-4 Using Consumer Credit
** HOMEWORK DUE: Bruno Broadbottom case study**
Warm Up: A check that is written but not cashed before a bank statement is printed is called: a. cashier's check
b. an outstanding check c. an endorsed check d. a canceled checkInstructional Plan: 1. Complete Topic 10-4 assignments
Introduce Chapter: students will read objectives and intro paragraph p.334
2. Topic 11-4 p. 334 Define topic terms: credit, creditors, collateral, credit ratings, finance charges, interest, annual percentage rate [APR], credit contract
3. p. 342 Check it Out!! Students will answer questions 1-7 *write the questions*
4. Graphic Organizer: students will create a compare/contrast graphic organizer debit vs. credit
Closing Summarizer:
Do you think you are ready to apply for credit? why or why not
Friday, March 18, 2011
White Day
2nd & 4th block
Warm Up:
Instructional Plan:
Closing Summarizer:Topic 10-4 Using Financial Services
Topic 11-4 Using Consumer Credit
** HOMEWORK DUE : Bruno Broadbottom case study**
Warm Up: A check that is written but not cashed before a bank statement is printed is called: a. cashier's check
b. an outstanding check c. an endorsed check d. a canceled check
Instructional Plan: 1. Complete Topic 10-4 assignments
Introduce Chapter: students will read objectives and intro paragraph p.334
2. Topic 11-4 p. 334 Define topic terms: credit, creditors, collateral, credit ratings, finance charges, interest, annual percentage rate [APR], credit contract
3. p. 342 Check it Out!! Students will answer questions 1-7 *write the questions*
4. Graphic Organizer: students will create a compare/contrast graphic organizer debit vs. credit
Closing Summarizer:Do you think you are ready to apply for credit? why or why not
Blue Day
3rd & 4th block
Topic 10-4 Using Financial Services
Topic 11-4 Using Consumer Credit
** HOMEWORK DUE: Bruno Broadbottom case study**
Warm Up: A check that is written but not cashed before a bank statement is printed is called: a. cashier's check
b. an outstanding check c. an endorsed check d. a canceled checkInstructional Plan: 1. Complete Topic 10-4 assignments
Introduce Chapter: students will read objectives and intro paragraph p.334
2. Topic 11-4 p. 334 Define topic terms: credit, creditors, collateral, credit ratings, finance charges, interest, annual percentage rate [APR], credit contract
3. p. 342 Check it Out!! Students will answer questions 1-7 *write the questions*
4. Graphic Organizer: students will create a compare/contrast graphic organizer debit vs. credit
Closing Summarizer:
Do you think you are ready to apply for credit? why or why not
Friday, March 18, 2011
White Day
2nd & 4th block
Warm Up:
Instructional Plan:
Closing Summarizer:Topic 10-4 Using Financial Services
Topic 11-4 Using Consumer Credit
** HOMEWORK DUE : Bruno Broadbottom case study**
Warm Up: A check that is written but not cashed before a bank statement is printed is called: a. cashier's check
b. an outstanding check c. an endorsed check d. a canceled check
Instructional Plan: 1. Complete Topic 10-4 assignments
Introduce Chapter: students will read objectives and intro paragraph p.334
2. Topic 11-4 p. 334 Define topic terms: credit, creditors, collateral, credit ratings, finance charges, interest, annual percentage rate [APR], credit contract
3. p. 342 Check it Out!! Students will answer questions 1-7 *write the questions*
4. Graphic Organizer: students will create a compare/contrast graphic organizer debit vs. credit
Closing Summarizer:Do you think you are ready to apply for credit? why or why not
FNW
Thursday, March 17, 2011
Blue Day
2nd blockChapter 30 Fruits
Warm Up:
Instructional Plan: 1. Unfamiliar Fruits: students will examine, touch and taste unusual fruits. They will describe their impressions of the individual fruits.
2. All American Mini Apple Pie cooking lab: students will prepare individual pie in the kitchen.
Closing Summarizer: Work plan rubric
Friday, March 18, 2011
White Day3rd blockChapter 30 Fruits
Warm Up:
Instructional Plan: 1. Unfamiliar Fruits: students will examine, touch and taste unusual fruits. They will describe their impressions of the individual fruits.
2. All American Mini Apple Pie cooking lab: students will prepare individual pie in the kitchen.
Closing Summarizer: Work plan rubric
Blue Day
2nd blockChapter 30 Fruits
Warm Up:
Instructional Plan: 1. Unfamiliar Fruits: students will examine, touch and taste unusual fruits. They will describe their impressions of the individual fruits.
2. All American Mini Apple Pie cooking lab: students will prepare individual pie in the kitchen.
Closing Summarizer: Work plan rubric
Friday, March 18, 2011
White Day3rd blockChapter 30 Fruits
Warm Up:
Instructional Plan: 1. Unfamiliar Fruits: students will examine, touch and taste unusual fruits. They will describe their impressions of the individual fruits.
2. All American Mini Apple Pie cooking lab: students will prepare individual pie in the kitchen.
Closing Summarizer: Work plan rubric
Monday, March 14, 2011
FACS
Wednesday, March 16, 2011
White Day
2nd & 4th blockTopic 10-4 Using Financial Services Warm Up: Income for a budget should include salary plus possible overtime pay. T/F
Instructional Plan: 2nd block HOMEWORK 1. Activity/Account Statement: Students will learn about monthly statements and how to compare to check register.
2. Leroy Taylor's Vacation bank statement: Students will determine if Leroy has enough funds to take his vacation by balancing his account.
4th block HOMEWORK [Bruno Broadbottom]1. Complete Sally Shortskirts case study assignment
2.Leroy Taylor's checking account/register
3. Activity/Account Statement
Closing Summarizer:
Homework: Bruno Broadbottom case study writing checks: due Friday, March 18
White Day
2nd & 4th blockTopic 10-4 Using Financial Services Warm Up: Income for a budget should include salary plus possible overtime pay. T/F
Instructional Plan: 2nd block HOMEWORK 1. Activity/Account Statement: Students will learn about monthly statements and how to compare to check register.
2. Leroy Taylor's Vacation bank statement: Students will determine if Leroy has enough funds to take his vacation by balancing his account.
4th block HOMEWORK [Bruno Broadbottom]1. Complete Sally Shortskirts case study assignment
2.Leroy Taylor's checking account/register
3. Activity/Account Statement
Closing Summarizer:
Homework: Bruno Broadbottom case study writing checks: due Friday, March 18
FACS
Monday, March 14, 2011
FACS~White Day
EQ(s):Why would we study about using financial services?2nd & 4th block (substitute)Chapter 10~Learing to Manage/Topic 10-4 Using Financial Services
Warm Up: List two things you learned about checks or checking accounts.
Instructional Plan: DVD: For the Love or Money$$
Tuesday, March 15, 2011
Blue Day
3rd & 4th blockChapter 10 Learning to Manage/Topic 10-4
Using Financial Services
Warm Up: List two things you learned about checks or checking accounts. [index card]
Instructional Plan: 3rd block1. Account/Activity Statement p. 23-24 worksheet
2. Leroy Taylor's Vacation bank statement (students will learn to balance a check book)
4th block1. Complete Sally Shortskirts case study
2. Leroy's Taylor's checking account (register balancing) avoiding overdraft
3. Activity Statement p. 23-24 worksheet
Closing Summarizer: Why should your checkbook be balanced every month? [index card]
HOMEWORK: Bruno Broadbottom Case Study Due: Thursday, March 17th
FACS~White Day
EQ(s):Why would we study about using financial services?2nd & 4th block (substitute)Chapter 10~Learing to Manage/Topic 10-4 Using Financial Services
Warm Up: List two things you learned about checks or checking accounts.
Instructional Plan: DVD: For the Love or Money$$
Tuesday, March 15, 2011
Blue Day
3rd & 4th blockChapter 10 Learning to Manage/Topic 10-4
Using Financial Services
Warm Up: List two things you learned about checks or checking accounts. [index card]
Instructional Plan: 3rd block1. Account/Activity Statement p. 23-24 worksheet
2. Leroy Taylor's Vacation bank statement (students will learn to balance a check book)
4th block1. Complete Sally Shortskirts case study
2. Leroy's Taylor's checking account (register balancing) avoiding overdraft
3. Activity Statement p. 23-24 worksheet
Closing Summarizer: Why should your checkbook be balanced every month? [index card]
HOMEWORK: Bruno Broadbottom Case Study Due: Thursday, March 17th
FNW
Monday, March 14, 2011
FNW: White Day
3rd block
{Substitute)Chapter 30 Fruits & Chapter 27 Developing a Work PlanWarm Up:
Instructional Plan: 1. Check your knowledge questions p. 428
Students will write and answer questions 1-21 EXCEPT # 6 & #8
2. Chapter 27 Define Topic Terms: (p.383) dovetail, pre-paration, teamwork, timetable, work plan
Tuesday, March 15, 2011
Blue Day
2nd block
Chapter 30~Fruits & Chapter 27 Developing a Work Plan
Warm Up: Name two of your favorite fruits and when is the best time to buy? [index card]
Instructional Plan: 1. Check your knowledge p. 428: students will write and answer all the questions EXCEPT #6 & #8
2. Chapter 27: Define topic terms p. 383~ dovetail, pre-preparation, teamwork, timetable, work plan
3. Discuss Work Plan, pick cooking groups & read recipe {Mini Apple Pie}
Closing Summarizer: List two unusual fruits from the book that you would like to try. [index card]
EQ(s):
1. Why should we study about fruits and their uses?
2. What are the most effective ways to work in the kitchen?
FNW: White Day
3rd block
{Substitute)Chapter 30 Fruits & Chapter 27 Developing a Work PlanWarm Up:
Instructional Plan: 1. Check your knowledge questions p. 428
Students will write and answer questions 1-21 EXCEPT # 6 & #8
2. Chapter 27 Define Topic Terms: (p.383) dovetail, pre-paration, teamwork, timetable, work plan
Tuesday, March 15, 2011
Blue Day
2nd block
Chapter 30~Fruits & Chapter 27 Developing a Work Plan
Warm Up: Name two of your favorite fruits and when is the best time to buy? [index card]
Instructional Plan: 1. Check your knowledge p. 428: students will write and answer all the questions EXCEPT #6 & #8
2. Chapter 27: Define topic terms p. 383~ dovetail, pre-preparation, teamwork, timetable, work plan
3. Discuss Work Plan, pick cooking groups & read recipe {Mini Apple Pie}
Closing Summarizer: List two unusual fruits from the book that you would like to try. [index card]
EQ(s):
1. Why should we study about fruits and their uses?
2. What are the most effective ways to work in the kitchen?
Monday, March 7, 2011
FNW
Monday, March 7, 2011
FNW~ Blue Day
2nd block
Chapter 24 Using RecipesWarm Up: What is the equivalent measurement for: 1 cup=______tablespoons(s), 1 gallon= ______quart(s), 1 tbsp= _____tsp(s)
Instructional Plan: 1.Whole group check p. 353 questions & Learning about recipes worksheet
2. Volume/Weight Activity : Students will place correct food items under the weight/volume column
3. Accurate Measuring/Alernating Recipes Activity: Students will complete handout with teacher. Alternate two recipes with the class.
3. Students will choose 2 recipes (one entree' & one dessert) alternate the entire recipe according to chosen (double, half, triple)
Closing Summarizer: One way today's lesson is connected to my life.
Tuesday, March 8, 2011
White Day
3rd block
Chapter 24 Using Recipes
Warm Up: Liquids, dry ingredients, and fats can all be measured using the same measuring methods. [T/F
Instructional Plan: 1. Students will alternate two recipes of their choice (one entree' & one dessert)
Chapter 25 Preparation Techniques
2. Introduce Chapter student will read objectives
3. Student reads p. 355~356
4. Video~Measure up in the Kitchen: Students will fill out measuring demostration worksheet with the video
Closing Summarizer: Two things you learned about food measuring.
FNW~ Blue Day
2nd block
Chapter 24 Using RecipesWarm Up: What is the equivalent measurement for: 1 cup=______tablespoons(s), 1 gallon= ______quart(s), 1 tbsp= _____tsp(s)
Instructional Plan: 1.Whole group check p. 353 questions & Learning about recipes worksheet
2. Volume/Weight Activity : Students will place correct food items under the weight/volume column
3. Accurate Measuring/Alernating Recipes Activity: Students will complete handout with teacher. Alternate two recipes with the class.
3. Students will choose 2 recipes (one entree' & one dessert) alternate the entire recipe according to chosen (double, half, triple)
Closing Summarizer: One way today's lesson is connected to my life.
Tuesday, March 8, 2011
White Day
3rd block
Chapter 24 Using Recipes
Warm Up: Liquids, dry ingredients, and fats can all be measured using the same measuring methods. [T/F
Instructional Plan: 1. Students will alternate two recipes of their choice (one entree' & one dessert)
Chapter 25 Preparation Techniques
2. Introduce Chapter student will read objectives
3. Student reads p. 355~356
4. Video~Measure up in the Kitchen: Students will fill out measuring demostration worksheet with the video
Closing Summarizer: Two things you learned about food measuring.
FACS
Monday, March 7, 2011
FACS ~Blue Day
3rd & 4th block
Warm Up: How much do you normally spend per week on recreation?
Chapter 10 Learning to Manage/Topic 10--3 Managing your Money
Instructional Plan: Revist Budget discussion
1. Complete six basic steps budget flip chart
Topic 10-4 Using Financial Services
2. Define topic terms p.291 (certified check, cashier's check, endorse, account statement,overdraft)
3. Answer Check it out!! p. 299 questions 1-4 * write the questins*
4. SAG~Activity D worksheet: Financial Services p. 74~students are to match a list of financial services with their definitions and then describe various types of financial services.
Closing Summarizer: Do you think a budget is necessary to save money? (Y/N)
Tuesday, March 8, 2011
FACS~White Day
2nd & 4th block
Warm Up: A lost check that has a blank endorsement can be cashed by anyone who finds it. [T/F]
Topic 10-4 Using Financial Services
Instructional Plan: 1. Revisit Budget info. students read p. 290
2. Whole group check and discuss Topic 10-3 assignments
3. Introduce Topic 10-4: student will read objectives & standards
4. Using a Checking Account p. 294 & checking account handouts: Students will learn the basics of checks and how to correctly fill out a check.
Closing Summarizer: One thing I learned about checks.
FACS ~Blue Day
3rd & 4th block
Warm Up: How much do you normally spend per week on recreation?
Chapter 10 Learning to Manage/Topic 10--3 Managing your Money
Instructional Plan: Revist Budget discussion
1. Complete six basic steps budget flip chart
Topic 10-4 Using Financial Services
2. Define topic terms p.291 (certified check, cashier's check, endorse, account statement,overdraft)
3. Answer Check it out!! p. 299 questions 1-4 * write the questins*
4. SAG~Activity D worksheet: Financial Services p. 74~students are to match a list of financial services with their definitions and then describe various types of financial services.
Closing Summarizer: Do you think a budget is necessary to save money? (Y/N)
Tuesday, March 8, 2011
FACS~White Day
2nd & 4th block
Warm Up: A lost check that has a blank endorsement can be cashed by anyone who finds it. [T/F]
Topic 10-4 Using Financial Services
Instructional Plan: 1. Revisit Budget info. students read p. 290
2. Whole group check and discuss Topic 10-3 assignments
3. Introduce Topic 10-4: student will read objectives & standards
4. Using a Checking Account p. 294 & checking account handouts: Students will learn the basics of checks and how to correctly fill out a check.
Closing Summarizer: One thing I learned about checks.
Thursday, March 3, 2011
FNW
Thursday, March 3, 2011
Blue Day~ 2nd block
Chapter 24 Using Recipes
Warm up: Following Directions
Instructional Plan~ 1. Complete you knowledge questions p.352
2. Worksheet: Learning about Recipes: students will understand the parts of a recipe & recipe directions, recognize abbreviations and fraction amounts, analyze a given recipe.
Friday, March 4, 2011
White Day~ 3rd block
Warm up: What is the equivalent measurement for 1 cup= __tbsp, 1 gallon= ___quart(s), 1 tbsp= ___tsp(s)
Instructional Plan
1. Whole group check p. 353 questions & Learning about recipes worksheet
2. Accurate Measuring/Alternating Recipes activity: Whole group recipe ingredients {double,half,triple}
~Alternate two recipes whole group
3. Students will locate recipes and individually alternate the entire recipe according to chosen (double, half, triple).
Closing Sumarizer~ 3.2.1: 3 things I learned about recipes, 2 things I was surprised to learn, 1 way learning about recipes is connected to my everyday life.
Blue Day~ 2nd block
Chapter 24 Using Recipes
Warm up: Following Directions
Instructional Plan~ 1. Complete you knowledge questions p.352
2. Worksheet: Learning about Recipes: students will understand the parts of a recipe & recipe directions, recognize abbreviations and fraction amounts, analyze a given recipe.
Friday, March 4, 2011
White Day~ 3rd block
Warm up: What is the equivalent measurement for 1 cup= __tbsp, 1 gallon= ___quart(s), 1 tbsp= ___tsp(s)
Instructional Plan
1. Whole group check p. 353 questions & Learning about recipes worksheet
2. Accurate Measuring/Alternating Recipes activity: Whole group recipe ingredients {double,half,triple}
~Alternate two recipes whole group
3. Students will locate recipes and individually alternate the entire recipe according to chosen (double, half, triple).
Closing Sumarizer~ 3.2.1: 3 things I learned about recipes, 2 things I was surprised to learn, 1 way learning about recipes is connected to my everyday life.
FACS
Thursday, March 3, 2011
Blue Day ~ 3rd & 4th block
Chapter 10 ~ Learning to Manage/Topic 10-3 Managing your Money
Warm up: Have you ever used a budget to help you save money to buy something you wanted? (Y/N)
Instructional Plan: Standards & Objectives
1. Students will read objectives p.286
2. Consumer Jungle Budget PowerPoint: Students will take notes
3. Six Basic steps flipchart notes (studentss will create the flipchart)
Closing Summarizer:
Do you think a budget is necessary to save money? (y/n)
Friday, March 4, 2011
White Day~ 2nd & 4th block
Chapter 10 Learning to Manage/Topic 10-3 Managing your Money
Warmup: How much money $$ do you normally spend per week for recreation?
Instructional Plan: Revisit Budget disucssion
1. Complete six steps budget flipchart
2. Topic 10-4 Using Financial Services: Define topic terms (p.291) certified check, cashier's check, endorse, account statement)
3. Answer Check it Out!! p. 299 1-4 *write the questions*
4. SAG~Activity D Financial Services worksheet: students are to match a list of services with their definitions and then describe various types of financial services.
Closing Summarizer: Exit Slips: Various questions about the day's lesson.
Blue Day ~ 3rd & 4th block
Chapter 10 ~ Learning to Manage/Topic 10-3 Managing your Money
Warm up: Have you ever used a budget to help you save money to buy something you wanted? (Y/N)
Instructional Plan: Standards & Objectives
1. Students will read objectives p.286
2. Consumer Jungle Budget PowerPoint: Students will take notes
3. Six Basic steps flipchart notes (studentss will create the flipchart)
Closing Summarizer:
Do you think a budget is necessary to save money? (y/n)
Friday, March 4, 2011
White Day~ 2nd & 4th block
Chapter 10 Learning to Manage/Topic 10-3 Managing your Money
Warmup: How much money $$ do you normally spend per week for recreation?
Instructional Plan: Revisit Budget disucssion
1. Complete six steps budget flipchart
2. Topic 10-4 Using Financial Services: Define topic terms (p.291) certified check, cashier's check, endorse, account statement)
3. Answer Check it Out!! p. 299 1-4 *write the questions*
4. SAG~Activity D Financial Services worksheet: students are to match a list of services with their definitions and then describe various types of financial services.
Closing Summarizer: Exit Slips: Various questions about the day's lesson.
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