10-26-15
Subject: Food, Nutrition and Wellness ( 3rd & 4th block)
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: Unit 3 Test: Chapter 5 & 6 {Review}
-3 questions (4th block)
Work Sessions: 3rd block
1. Share Foodborne Illness articles
2. Discuss Signs of Safety handout (3rd block)
3..Kitchen Safety handout
4. Chapter 5 /6 handout-Preparing and Serving Food Safely p.19-20
4th block
1. Discuss Emergency handout
2. DVD-Kitchen Safety- discussion questions
3. Kitchen Safety handout
4. Chapter 5/6 handout-Preparing and Serving Food Safely p. 19-20
Closing: Q & A
10-27-15
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:Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety
Work Sessions:
1.Students will take Unit 3 Test: Chapter 5 Food Safety & Sanitation- Chapter 6 Kitchen Safety
2. After the test students will work on
- FNW Bellwork-Equipping a Home Kitchen- Develop a list of equipment for first apartment/home.
-Chapter 19 Kitchen Equipment Graphich Organizer-categories and specfic types
-Kitchen Equipment Worksheet
- Small Electrical Appliance worksheet. {Chapter 19 Kitchen Equipment}
Closing: NONE
10-28-15
Topic: Chapter 19 Kitchen Equipment
Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
Essential Question(s): What are some effective ways to choose and use kitchen equipment?
Opening:Substitute Agreement
Work Sessions: Substitute Agreement
Chapter 19 Kitchen Equipment- Students will work on:
1. Kitchen Equipment worksheet
2. Small Appliance Worksheet
3. Students will work on Kitchen Utensil Crosswords handout
4. Chapter 19 handout: The Right Tool for the Job *use the textbook*
Closing:NONE
Differentiation: Daily assignments
10-29-15
Topic: Chapter 19 Kitchen Equipment
Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
Essential Question(s): What are some effective ways to choose and use kitchen equipment?
Opening:
Bellwork- What would you use to measure:
Work Sessions:
1. Whole group will check and discuss ALL Chapter19 kitchen equipment assignments.
2. Teacher will Kitchen Equipment PowerPoint. Have students take the Kitchen Tools PowerPoint Quiz. [10 questions]
3. Students will watch DVD: How to measure and complete handout with the video.
Closing: Exit Slip-One thing you learned today.
10-30-15
Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
Essential Question(s): What are some effective ways to choose and use kitchen equipment?
Opening: Recipe-Students will read the prompt and answer the student activity.
Work Sessions:
1. Students will watch DVD: How to measure and complete handout with the video.
2. Reading recipe handouts
Closing: 3-2-1 Kitchen Equipment
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