ESSENTIAL QUESTION: Why would we study food safety in the 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): Food Safety Handling: “Two Truths
and One Lie” Students will write two truths about food safety and one realistic
lie about food safety. Classmates will attempt to tell which one is the lie.
Work Session:1. Students will
present Creepy Critters Technology Project. [First half of class]
2. Students will work on ServSafe
packets (2)… Minimum Internal Cooking
Temperatures and Storing Food at the Proper Temperature
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 complete Chapter 5
Key Concepts questions 1-15. *use textbook to find the answers*
UC DAVIS Food Safety video: Who let the
dogs out.
Daily Homework: Students that have not
completed the project: Creepy Critters Project
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