•
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}
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.