Have a safe, great summer!! Make the best of your time because that is all you have....
"Don't compromise yourself. "Your'e all you got" ~Janice Joplin

FNW

Monday, May 16, 2011
FNW~White Day
3rd blockWarm Up:

Instructional Plan:  Dessert baking lab: White Chocolate Chunk Cookies & Lemon Cheesecake Bars

Closing Summarizer: Lab Planning Sheet

Tuesday, May 17, 2011
FNW~ Blue Day
2nd block Warm Up:
Instructional Plan: Dessert Buffet
Finalize Missing Assignments & Grades
Wednesday, May 18, 2011
FNW~White Day
3rd block Warm Up:
Instructional Plan: Seniors take written final exam
Underclassmen: Video~Discovery Education: Obesity

Thursday, May 19, 2011
FNW~2nd block
Blue Day Warm Up:
Instructional Plan:  Final Review: Question & Answer/Games
2. Video (DE) Obesity

Friday, May 20, 2011
TBD
 

FACS

Monday, May 16, 2011
FACS~ White Day
2nd & 4th block
Warm Up: Class Meeting about the baking lab
Instructional Plan: 2nd block: Chocolate Chip Cooking Lab in the kitchen
4th block: 1.  Complete Safety & Sanitation Packets
2. Kitchen Safety handout: Identify 20 unsafe kitchen practices.
3. DVD: Food Safety with Discussion Questions
Closing Summarizer: Questions & Answers/Final

Tuesday, May 17, 2011
FACS~Blue Day
3rd & 4th block
 Warm Up: Class meeting before lab
Instructional Plan: Chocolate Chip cookie lab in the kitchen
Closing Summarizer: Complete Lab Planning Sheet

Wednesday, May 18, 2011
FACS~White Day
2nd & 4th block 
 Warm Up:
Instructional Plan: 2nd block~1.  Complete Safety & Sanitation Packets
2. Kitchen Safety handout: Identify 20 unsafe kitchen practices
3. DVD Food Safety with discussion questions
4th block:
Chocolate Chip Cookie Lab in the kitchen
Closing Summarizer: Questions/Answers for the Final
Thursday, May 19, 2011
FACS~Blue Day
3rd & 4th block
 Warm Up:
Instructional Plan: 1. Complete Safety & Sanitation worksheet
2. Kitchen Safety handout: Identify 20 unsafe kitchen practices
3. Revisit Goals & Mission Statements
4. Final Review (Q&A)
Friday, May 20, 2011
FACS~White Day
2nd & 4th block
 Warm Up:
Instructional Plan:    2nd block: Final Exam

4th block: 1. Revisit Goals & Mission Statements
  2. Review for Final (games, Q&A)

Family & Consumer Science Final Study Guide 2011

Family & Consumer Sciences Final Study Guide 2011

*100 Questions ~ Scantron           Supplies #2 pencil

1. Topic 11-1 Making Shopping Decisions

~ PowerPoint Notes

~ Define: impulse buying, comparison shopping,   and sale

2. Topic 19-4 Shopping for Clothes

~Define, fad, fashion, style, label, hangtag

3. Topic 19-5 Caring for Clothes

~ Graphic Organizer Seven Laundering Steps`

4. TEST: Topic 11-1, 19-4, and Topic 19-5  (Questions 1-3)

5. Topic 20-4 Sewing Equipment

~Indentify Common Sewing Equipment (Sewing tool Id worksheet)

6. TEST: Consumer & Finance

Topic 10-3, 10-4, 10-5, 10-6, & 11-4

7. Topic 16-1 Know your Equipment

~Kitchen Equipment worksheet

~Small Electrical Appliance worksheet

~Appliance Pyramid worksheet

8. Topic 16-2 Safety & Sanitation

~Define foodborne illness, sanitation

~Four steps to food safety: clean, separate, cook, chill (examples)

~Proper Hand washing Procedure

~Kitchen Safety: identify common types of accidents

9. Topic 16-3 Using Recipes

~Define: recipe, measurement equivalents

~abbreviations

~measuring techniques

Food, Nutrition & Wellness Final Study Guide:

Food, Nutrition and Wellness Final Study Guide

2011

100 questions ~Scantron                      #2 pencil

1.    Chapter 20 Food Safety & Storage

~ Chapter 20 Food Safety & Storage Test

~Proper Hand washing Procedure

~Chapter 20 PowerPoint Notes

2.    Chapter 21 Preventing  Kitchen Accidents

~ Chapter 21 Quiz

~Identify common kitchen accidents

3.    Chapter 22 Equipping the Kitchen

~ Reading Check Questions

~Kitchen Equipment Worksheet

~Small Electrical Appliance Worksheet

4.    Chapter 24 Using Recipes

~ Seven parts of well written recipe

~ Recognize abbreviations and fraction amounts

~Define: recipe, yield, equivalent

5.    Chapter 25  Preparation Techniques

~ Measuring Ingredients (dry and liquid)

~ How to measure worksheet

6.    Chapter 27 Developing a Work Plan

~ Define: work plan, dovetail, and pre-preparation

7.    Chapter 30 Fruits

~Check your knowledge questions

8.    Chapter 31 Vegetables

~ Name that Vegetable packet (cooking vegetables)

9.    Chapter 32 Grain Products

~ Facts about Grains packet (3 parts of the kernel)

~ Define: al dente, whole wheat, wheat, whole grain

~cooking rice and cooking pasta

10.  Chapter 40 Sandwiches & Pizza

~Activity 1 packet (Sandwich & Pizza Terms)

~Reading Check Questions

FNW

Tuesday, May 10, 2011
FNW~ White Day
3rd blockChapter 46 Cakes, Cookies & Candies

 Warm Up:  Write the word cookie on the board. Studens quickly name flavors that the word conjures up. Do the same with cake and candy. They will make generalizations about the food treats.
Instructional Plan: 1. Grade Remediation packets
2. Introduce Chapter/ Reference Chapter 44
3. Reading Check questions
4. Discuss Recipes for Cake/Cookie lab
Closing Summarizer: Quick Write p. 634 Descriptive Details: Students will write a paragraph describing a particular cakr or cookie that brings special memories to mind (birthday cake, cookies granny always make). they will use clear descriptive details.

Wednesday, May 11, 2011

FACS

Monday, May 9, 2011

FACS Blue Day3rd & 4th block
Topic 16-2 Safety & Sanitation
Warm Up: Have you ever gotten sick from some food you ate? When and Where?

Instructional Plan:  1. Discuss Kitchen Safety worksheet & Kitchen Safety (16-11)pg. 468, will read and discuss safety guidelines.2. Kitchen Safety Graphic Organizer: whole group pgs. 467-471~Foodborne Illness articles & Publix handout~ Handwashing handout & Glo-Germ
~Food Thermometer
~Fight Bac.org videoClosing Summarizer :List two kitchen accidents and how to prevent.

Tuesday, May 10, 2011
FACS~ White Day
2nd & 4th block

Topic 16-2 Safety & Sanitation Warm Up: Have you ever got sick from some food you ate? when and whereInstructional Plan:1. Kitchen Equipment Quiz2. Finish Kitchen Safety DVD/ Discussion Questions
3.  Discuss Kitchen Safety worksheet & Kitchen Safety (16-11)pg. 468, will read and discuss safety guidelines.4.  Kitchen Safety Graphic Organizer: whole group pgs. 467-471~Foodborne Illness articles & Publix handout~ Handwashing handout & Glo-Germ
~Food Thermometer
~Fight Bac.org video
Closing Summarizer: List two kitchen accidents and how to prevent.

Wednesday, May 11, 2011
FACS Blue Day
3rd & 4th blockTopic 16-3 Using a Recipe
Warm Up: What are the four basic steps to food safety?

Instructional Plan: 1. Food Safety DVD: What I saw & What I heard
Introduce the Chapter
2. Students will define: recipe, yield, ingredients and yield.
3. Workbook p. 115 Activity C: Abbreviations and Measuring Techniques
4.
Closing Summarizer:

Thursday, May 12, 2011


Facs ~ White Day
2nd & 4th blockTopic 16-3 Using a Recipe
Warm Up: What are the four basic steps to food safety?
Instructional Plan: 1. Food Safety DVD: What I saw & What I heard
Introduce the Chapter
2. Students will define: recipe, yield, ingredients and yield.
3. Workbook p. 115 Activity C: Abbreviations and Measuring Techniques
4.
Closing Summarizer:

Friday, May 13, 2011
Blue Day
3rd & 4th block
*Contingent on what we get accomplished during the week*

Kitchen Safety Tips...

http://www.straighten-up-now.com/kitchen-safety-tips.html


http://www.homesafetycouncil.org/SafetyGuide/sg_safetyguide_w001.asp

Homeroom: May 2, 2011

Students will get Final Exam schedule in homeroom today.

BAKING BASIC Info...

http://www.pillsburybaking.com/bakers_corner/baking_basics.aspx?gclid=CLrPtN6eyagCFchg2godez4Cqw

FNW

Monday, May 2, 2011
FNW~White Day
3rd block
Chapter 44 Baking Basics
SubstituteWarm Up:
Instructional Plan: 1. DVD: Supermarket Persuasion, students will complete a film review
2. Complete Chapter 44 Group Notes

Tuesday, May 3, 2011
FNW~Blue Day
2nd blockChapter 44 Baking Basics
 Warm Up: Activating Prior Knowledge: Ask students to identify some ingredients they have used in baking.
Instructional Plan: 1. Introduce the chapter/objectives
2. Group Notes Students will be broken into groups of 2 or 3 and given a section to write a purpose, details, defintion and examples of ingredients for baking. To be shared with the class.
Closing Summarizer:  TOTD: One interesting thing I learned about baking ingredients.

Wednesday, May 4, 2011
FNW~White Day
3rd block
Chapter 44 Baking Basics
 Warm Up: Tell one thing you know about baking ingredients.
Instructional Plan: 1.  Present Chapter44 group notes
After Lunch:
2. Prepare for sandwich cooking lab: recipe, lab planning sheet(job responsiblities)
Thursday, May 5, 2011
FNW~Blue Day
2nd block
Chapter 44 Baking Basics
 Warm Up: Tell one thing you know about baking ingredients.
Instructional Plan: 1. Complete and present Chapter44 group notes
2. Discuss Sandwich Lab for 5/ 9

Friday, May 6, 2011
FNW~White Day
3rd block
Chapter 44 Baking Basics Warm Up:
Instructional Plan: Sandwich Cooking Lab in the kitchen



 

FACS

Monday, May 2, 2011
FACS~White Day2nd & 4th blockChapter 16 Before you Cook
SubstituteWarm Up:
Topic 16-1 Know your Equipment
Instructional Plan:  1. DVD: Germs & Viruses~students will complete Film Review
2. Kitchen Equiment and Small Electrical Appliance workseet: Students will identify kitchen equipment, explain uses.
3. RF~ Appliance Pyramid, Activity A, SAG. Students are to fill in a pyramid with words missing from statements about appliances.
4. Textbook page 467: Check it OUt !! questions 1-4 *write the questions*

Tuesday, May 3, 2011
 FACS~Blue Day
3rd & 4th blockChapter 16 Before you Cook
Warm Up: List three pieces of kitchen equipment you used in the last week. What did use them for?
Topic 16-1 Know your Equipment
Instructional Plan:  1. DVD: Germs & Viruses~students will complete Film Review
2. Kitchen Equiment and Small Electrical Appliance workseet: Students will identify kitchen equipment, explain uses.
3. RF~ Appliance Pyramid, Activity A, SAG. Students are to fill in a pyramid with words missing from statements about appliances.
4. Textbook page 467: Check it OUt !! questions 1-4 *write the questions*
Closing Summarizer:  TOTD: 3-2-1 about kitchen kitchen/appliances

Wednesday, May, 2011
 

FACS~ White Day
2nd & 4th block
Chapter 16 Ready to Cook Warm Up: List four major appliances commonly found in the a kitchen.
Topic 16-1 Kitchen Equipment
Instructional Plan: 1. Discuss Kitchen Equipment worksheets and questions, explain uses
Topic 16-2 Safety and Sanitation
2. Safety & Sanitation worksheet..students will describe food sanitation & safety principles necessary for working in kitchen
3. DVD: Kitchen Safety with discussion questions
Closing Summarizer:  TOTD: One thing that suprised you about kitchen safety.

Thursday, May 5, 2011
FACS~ Blue Day
3rd & 4th blockChapter 16 Ready to Cook Warm Up: List four major appliances commonly found in the a kitchen.
Topic 16-1 Kitchen Equipment
Instructional Plan: 1. Discuss Kitchen Equipment worksheets and questions, explain uses
Topic 16-2 Safety and Sanitation
2. Safety & Sanitation worksheet..students will describe food sanitation & safety principles necessary for working in kitchen
3. DVD: Kitchen Safety with discussion questions
Closing Summarizer:  TOTD ONe thing that surprised you about kitchen safety.

 Friday, May 6, 2011
FACS~White Day
2nd & 4th block
Chapter 16 Ready to Cook
 Warm Up:  List 2 kitchen safety accidents and how to prevent.Topic 16-2 Safety & Sanitation
Instructional Plan:
1. Kitchen Safety Posters: students will choose a preventive kitchen safety measure design on construction paper and share with class.
Closing Summarizer: TOTD: 3-2-1 about kitchen equipment