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.