Quote of the Week:

"Past results do not dictate future outcomes."
-Author Unknown

Tuesday, April 23, 2013

2nd & 3rd block:
1. Unit 3 Test-Chapter 5 and Chapter 6
2. Chapter 19 Kitchen Equipment handouts: Kitchen Equipment and Small Electrical Appliances

4th block
1. Check and grade Chapter 6 Packet p.43
2. Kitchen Safety handouts: CTAERN handount and Find Errors handout
3. Prep for Unit 3 Test

Monday, April 22, 2013* Earth Day*

Chapter 6 Kitchen Safety

EQ:

What safety prevention practices should be a part of any kitchen?

Standards: FCS-FNW-10. Students will demonstrate safe food sanitation procedures.

Opening Warm-up AND/OR Activator (highlight one):

Define flammable and give two examples of flammable materials.

Work Session:

 2^nd & 3^rd block: 1.Check and Grade Chapter 6 textbook packet.

2. Teacher will show CTAERN Kitchen Safety PowerPoint..students will read the slides and complete review packet with shoulder partner.

3. Unit 3 Test: Chapter 5 & 6 {Review}

4^th block: Students will work on Chapter 6 textbook packet.

Closing/Summarizer: Shopping Spree

Monday, April 15, 2013

 Chapter 5 Food Safety & Sanitation

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.

EQ: 

Why would we study food safety in the kitchen?

Warmup: Subject-Safe Food Handling. Activity: Common Sense (5minactivies)

 Work Session:1. Students will work on Common Assessment.

 2.Early Finishers:

2nd block- students will finalize Chapter 5 Media projects

~students will work on temperature danger zone activity (p.56) write a poem of a least six lines that explain the tdz and help people remember its importance to food safety

  .

3rd & 4th - students will finalize Chapter 5 Media projects.

~ students will work on "spoilage" activity; create a cartoon character for  food packaging to draw attention to storage suggestions that will avoid food spoilage.  

 

Quote of the week:

The belly rules the mind.  ~Spanish Proverb

Monday, April 15, 2013

Welcome back from Spring Break... We are on the countdown for summer break. Let's make it count!!!

Food Safety Site:

http://www.fightbac.org/

Winter is on my head, but eternal spring is in my heart.

Victor Hugo (1802 - 1885)

Friday, March 5, 2013

Students will be finalizing Chapter 5 Media Projects.
-They are working in the computer lab or media center.
-They are doing a technology project based on Food Safety & Sanitation...Foodborne Illness or Four Steps to Food Safety.

*Presentations will take place after Spring Break...

Quote of the Week:

"If there is to be any peace it will come through being, not having."
-Henry Miller

Wednesday, April 3, 2013

EQ:

Why would we study food safety in the kitchen?

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):  2^nd block: Spoilage {p57}. Students will read the prompt and complete the student activity.

Work Session: 2^nd block:

1. Will check discuss Chapter 5 assignments.

2. Teacher will discuss Chapter 5 Media project.

3^rd & 4th block

1. Bellwork: Impromptu Speeches: Food Safety. Student will choose a strip of paper and write on the topic.

3^rd block:

2. Activity: Teacher will show students how to find food inspection reports online and how to navigate an food inspection report.

- Students will work in groups of 3 or 4 to compare 3 different food inspection questions with guided questions. Students wills share results/responses.

3^rd block: Some of the students will share Foodborne Article reviews. Will check and discuss Chapter 5 Assignments.

-Teacher will discuss Chapter 5 Media Project.

4^th block:

Teacher will discuss Chapter 5 media project. Students will work on projects in the computer lab.

Tuesday, April 2, 2013

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): 

Work Session: Students will listen to Guest Speaker: Lorena Mucke: Ethical Choices Program

-The Ethical Choices Program offers 3 engaging and interactive presentations, encouraging participation and critical thinking. The presentations challegenge students to identify widespread assumptions about food, land, water, energy and animal use to consider whether these assumption are vaild and healthful; and to disucss what alternatives are better for individuals, the environment, and animals.

Closing/Summarizer: Students will complete guest speaker survey.

Monday, April 1, 2013

EQ: Why would we study food safety in the kitchen?

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.

  Chapter 5 Food Safety & Sanitation

Work Session:

1. Students will make corrections to Unit 2 test for partial credit.

2^nd block:

2. Students will complete Chapter 5 assignments.

-Class will check ServSafe packets from Friday.

3^rd & 4^th block:

2. Activity: Teacher will show students how to find food inspection reports online and how to navigate an food inspection report.

- Students will work in groups of 3 or 4 to compare 3 different food inspection questions with guided questions. Students wills share results/responses.

3. Students will share foodborne article reviews.

4^th block:

3. Article Reviews: Students will read a an article about a recent  foodborne illness outbreak/recall and complete an article review to share with the class.

4. Students will work on Chapter 5 assignments from Friday 3/29