FNW Agenda Week of October 20th...

ESSENTIAL QUESTION: What are  some effective ways to choose and use kitchen equipment?

 Monday, October 20, 2014 

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): Prep for the test.


Work Session:1. Students will take Unit 3 Test: Chapter 5 Food Safety & Sanitation- Chapter 6 Kitchen Safety

2. After the test students will work on Kitchen Equipment Worksheet and Small Electrical Appliance worksheet. {Chapter 19 Kitchen Equipment}
3. Kitchen Equipment Crossword


Closing/Summarizer: List one thing that surprised you about Food Safety & Sanitation


Daily Homework: none



ESSENTIAL QUESTION: What are  some effective ways to choose and use kitchen equipment?

 Tuesday, October 21, 2014

Standards:a. Define and demonstrate the use of measuring tools, including liquid and dry cups, measuring spoons, scales, and balances.
b. Define and demonstrate types of knives including Chef/French, paring, bread, boning, and slicer. Practice care and safety while using all knives



Opening Warm-up AND/OR Activator (highlight one):

 Activator: Equipping a kitchen. Students will imagine they are moving into their own apartment and must develop a  list of kitchen appliances and equipment they will need. Students will share responses.

Work Session: Check and discuss Chapter 19 Kitchen Equipment worksheets.
2.  Students will work on Kitchen Utensil Crosswords handout
3. Chapter 19 handout: The Right Tool for the Job



Closing/Summarizer: 3-2-1 Equipping the Kitchen


Daily Homework: none