ESSENTIAL QUESTION: Why would we study food safety in the kitchen?
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: Chapter 5
1. Serve Safe Handouts: Storing
Food at the Proper Temperature
1. Independent Reading: Students
will complete Food Safety News and complete article review
2. Remediation handouts: Not so
safe supper
-Chapter 5 handouts p.35: Test
Taking p.36 Content and Academic Vocabulary
Closing/Summarizer:
Students will answer the EQ.
Wednesday, October 23, 2013
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): Students
will answer two impromptu statements about food safety.
Work Session:
1. Students will work on ServSafe handout: Preventing Time- Temperature
Abuse During Storage Fact Sheet.
2.. Activity: Teacher will show
students how to find food inspection reports online and how to navigate a food
inspection report.
- Students will work in groups of 3
or 4 to compare 3 different food inspection questions with guided questions. Students
wills share results/responses.
3. Students will share foodborne
article reviews.
Closing/Summarizer: List two new things you learned
today.
Daily Homework:
NONE
Thursday, October 24, 2013
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): Students will answer 4 questions from Unit 3 test.
Work Session: 1. Students
will work on ServSafe Handout: Cooling & Reheating Food Fact Sheet.
2. If needed complete Food
Inspection Report activity.
3. Whole group check and grade
Chapter 5 Key concept questions.
4. Complete Toxin activity: 1st
word activity invent a food safety slogan using Toxin and create a poster for
classroom display.
Daily Homework: none
Friday, October 25, 2013 *Pep Rally Schedule*
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): Temperature Danger
Zone. Students will read the prompt and complete the student activity.
Work Session: 1. Students will share Toxin
posters
2.
Students will watch a video: TBD
Daily Homework: none
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