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