*Substitute*
Standards: FCS-FNW-9. Students will discuss food safety in the kitchen, including cross-contamination and the risk associated with lack of human cleanliness in creating foodborne illnesses.
FCS-FNW.10. Students will demonstrate safe food sanitation procedures.
Opening Warm-up AND/OR Activator (highlight one): Students will answer two impromptu statements about food safety.
Work Session:
2nd & 4th block: Students will watch DVD Germs and Viruses. They will complete Film Review with the video.
3rd block will watch:
Students will work on ServSafe packets. ( Preventing Time-temperature abuse and cooling and rehating food)
Students will work on Chapter 5 worksheet p. 35-36 (2nd & 4th block)
3rd & 4th block: Chapter 5 Key Concept Questions 1-14 *use textbook*
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