Standard:
HUM-FNW-7 Analyze food safety and
sanitation practices from production to consumption.
HUM-FNW-8 Compare the causes and foods at risk
for illnesses.
Essential Question:
What safety
prevention practices should be a part of any kitchen?
Why should we
study food safety in the kitchen?
Monday:
1. Teacher will
introduce Chapter 6 Kitchen Safety..discuss the main idea and EQ
2. Direct
Instruction: Teacher will show CTAERN Kitchen Safety PowerPoint. Students will
complete notes with the PPT.
-Complete: How
to handle kitchen emergencies graphic organizer p. 85
-Chapter 6 Vocabulary (Content & Academic) p. 43.
Tuesday:
1. Discuss the
handling kitchen emergencies handout.
2. Whole group
reading First Aid appendix { choking, cpr, poisoning}
3.Kitchen
Bloopers handout (identify the 20 mistakes)
4. Chapter 6
Kitchen Safety DVD-students will compete guided questions with the video.
-Share responses
Wednesday:
1. Test
Review-Kahoot
2. Signs of
Safety handout.
3. Sanitation
in the kitchen handout Activity B
(10 mistakes)
4. Chapter 5/Chapter 6 Packet
Thursday:
Field Trip:
Yeah Burger
Students not on
the field trip:
1. Complete
Chapter 5 & Chapter 6 packet
2. Kitchen
Safety Review
3. Food Safety
Web Lesson.
Friday:
1. Test-Unit 3
Chapter 5 Food Safety & Sanitation
Chapter 6 Kitchen Safety
2. Kitchen
Equipment
3. Small
Electrical Appliances
4. Crossword-
Safety & Sanitation
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