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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
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