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*