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