Topic: Chapter 5 Food Safety and Sanitation
Curriculum standard(s):
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(s): :Why would we study food safety in the kitchen?
Opening: Answer the EQ.
Work Sessions: 1. Common Assessment
2. Complete assignment sheet from Friday 10-16-15
-Independent Reading-FoodSafety News Article
-Activity: Temperature Danger Zone
Tuesday-10-20-15
Topic:Chapter 5 Food Safety and Sanitation
Curriculum standard(s):
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(s)::Why would we study food safety in the kitchen?
Opening: What are the common symptoms associated with food borne illness?
Work Sessions:
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 2 to compare 2 different food inspection questions with guided questions. Students wills share results/responses.
Wednesday-10-21-15
Topic:Chapter 6 Kitchen Safety
Curriculum standard(s):
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(s):What safety prevention practices should be a part of any kitchen?
Opening:
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 Sessions:
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.
-Complete Chapter 6 Content/Academic Vocabulary p. 43
Thursday-10-22-15
Topic: Chapter 6 Kitchen Safety
Curriculum standard(s):
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(s):What safety prevention practices should be a part of any kitchen?
Opening: Kitchen Bloopers handout (Identify the 20 mistakes)
Work Sessions: 1. Discuss the Kitchen Safety Graphic Organizer
2.Chapter 6 Kitchen Safety
Kitchen Safety DVD- Students will complete guided questions with the video.
3. Chapter 5/6 Additional Activity packet p.19-23
Closing: Video guided questions
Friday-10-23-15
Topic: Unit 2 Food and Kitchen Safety
Curriculum standard(s):
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(s):What safety prevention practices should be a part of any kitchen?
Opening: Three questions from the test.
Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety
Work Sessions: 1. Test Review- Kahoot
1. Signs of Safety Handout
2. Complete any Chapter 5/Chapter 6 assignments
Closing: Q&A
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