Please bring any empty, clean food packages and drinks.

FNW: Friday, November 1, 2013

•         ESSENTIAL QUESTION: What safety prevention practices should be a part of any kitchen?

Standards:   HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

Opening Warm-up AND/OR Activator (highlight one): Nurturance p.17. Students will read the prompt and complete the student activity.

Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety

Work Session: TEACH L3 p.TM87- Students will be put into groups of 3 or 4 (small group) and assigned one type of kitchen accident. Using the chapter material,  students will create a demonstration for the class on how to prevent accidents of that type. {commercial}

Closing/Summarizer: Exit Slips with different questions related to the class.

FNW: Thursday, October 31, 2013

·         ESSENTIAL QUESTION:

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

Standards: HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

 

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Students will list potentially hazardous things in the kitchen. (Teacher will set one minute timer) Students will share responses.

Work Session: 1. Students will watch DVD: Kitchen Safety and complete discussion questions.

2. Students will complete CTAE kitchen safety review handout *use textbook to find the answers*

( Students will work on Chapter 6 packet. *use textbook to find the answers*)

Closing/Summarizer:  Students will answer critical thinking question p. 87 # 5 (analyze). *write the question*

Daily Homework:none

FNW: Wednesday, October 30, 2013

•         ESSENTIAL QUESTION: What safety prevention practices should be a part of any kitchen?

Standards: HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

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

Activator: Activity-Bloopers. Students will have two minutes to write down as many “bloopers” or unsafe actions in the kitchen. Each student will share “one” blooper and what makes the action unsafe.

Work Session:

1. Teacher will introduce Chapter 6 Kitchen Safety..discuss main idea. Students will complete activator.

2. Direct Instruction: Teacher will show CTAERN Kitchen Safety PowerPoint..students will read the slides and complete Kitchen Safety PowerPoint packet during the presentation.

-Whole group reading: How to handle kitchen emergencies p. 85. Students will complete graphic organizer.

Closing/Summarizer: Critical Thinking [describe] question p.87 #4..Write the question and answer.

Daily Homework: None