FNW-Week of October 12-16, 2015

Monday, 10-12

Subject:Food Nutrition and Wellness (FNW)  {3rd & 4th block}

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:
 Temperature Danger Zone. Students will read the prompt and complete the student activity.


Work Sessions: Media Center- Students will work on FBI Animoto Project.
-Research
-Animoto

Tuesday, 10-13

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:
UC DAVIS Food Safety video: Who let the dogs out.



Work Sessions: Media Center- Students will work on FBI Animoto Project.
-Research
-Animoto


Closing: List two things you have learned about food safety.

Wednesday, 10-14

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:Sign Substitute Agreement


Work Sessions: *Substitute*
1. Sign and date Substitute Agreement
2. Chapter 5 Key Concept Questions - use textbook-
3. Chapter 5 handouts
4. ServeSafe handout-Time~Temperature Abuse


Closing:NONE

Thursday, 10-15

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: List the 2nd and 4th step in a proper handwashing.


Work Sessions: Media Center/Computer Lab- Students will work on FBI Animoto Project.
-Research
-Animoto

[Last day to work on project in class, must be emailed to teacher Friday}

Friday, 10-16

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:

Students will answer 4 questions from Unit 3 test.

Work Sessions:

1. Students will watch DVD-Germs & Viruses and complete 3-2-1 with the video.

2. Students complete any assignments from Wednesday, 10-14-15

3. Chapter 6 Kitchen Safety-

Closing:Exit Slips: The slips have three different questions..student will pick out of a basket and answer put back in the basket end of class.