FNW: April 8, 2014 Monday

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.

•         ESSENTIAL QUESTION: What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one): Students will answer three questions related to kitchen safety.

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. Common Assessment

2. Chapter 6 Kitchen Safety pkt.

3. Kitchen Safety Bloopers handout: Identify the 20 mistakes.

Closing/Summarizer: Critical Thinking [describe] question p.87 #4..Write the question and answer.

Daily Homework: None