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Monday, March 7, 2011
FNW
Monday, March 7, 2011
FNW~ Blue Day
2nd block
Chapter 24 Using RecipesWarm Up: What is the equivalent measurement for: 1 cup=______tablespoons(s), 1 gallon= ______quart(s), 1 tbsp= _____tsp(s)
Instructional Plan: 1.Whole group check p. 353 questions & Learning about recipes worksheet
2. Volume/Weight Activity : Students will place correct food items under the weight/volume column
3. Accurate Measuring/Alernating Recipes Activity: Students will complete handout with teacher. Alternate two recipes with the class.
3. Students will choose 2 recipes (one entree' & one dessert) alternate the entire recipe according to chosen (double, half, triple)
Closing Summarizer: One way today's lesson is connected to my life.
Tuesday, March 8, 2011
White Day
3rd block
Chapter 24 Using Recipes
Warm Up: Liquids, dry ingredients, and fats can all be measured using the same measuring methods. [T/F
Instructional Plan: 1. Students will alternate two recipes of their choice (one entree' & one dessert)
Chapter 25 Preparation Techniques
2. Introduce Chapter student will read objectives
3. Student reads p. 355~356
4. Video~Measure up in the Kitchen: Students will fill out measuring demostration worksheet with the video
Closing Summarizer: Two things you learned about food measuring.
FNW~ Blue Day
2nd block
Chapter 24 Using RecipesWarm Up: What is the equivalent measurement for: 1 cup=______tablespoons(s), 1 gallon= ______quart(s), 1 tbsp= _____tsp(s)
Instructional Plan: 1.Whole group check p. 353 questions & Learning about recipes worksheet
2. Volume/Weight Activity : Students will place correct food items under the weight/volume column
3. Accurate Measuring/Alernating Recipes Activity: Students will complete handout with teacher. Alternate two recipes with the class.
3. Students will choose 2 recipes (one entree' & one dessert) alternate the entire recipe according to chosen (double, half, triple)
Closing Summarizer: One way today's lesson is connected to my life.
Tuesday, March 8, 2011
White Day
3rd block
Chapter 24 Using Recipes
Warm Up: Liquids, dry ingredients, and fats can all be measured using the same measuring methods. [T/F
Instructional Plan: 1. Students will alternate two recipes of their choice (one entree' & one dessert)
Chapter 25 Preparation Techniques
2. Introduce Chapter student will read objectives
3. Student reads p. 355~356
4. Video~Measure up in the Kitchen: Students will fill out measuring demostration worksheet with the video
Closing Summarizer: Two things you learned about food measuring.
FACS
Monday, March 7, 2011
FACS ~Blue Day
3rd & 4th block
Warm Up: How much do you normally spend per week on recreation?
Chapter 10 Learning to Manage/Topic 10--3 Managing your Money
Instructional Plan: Revist Budget discussion
1. Complete six basic steps budget flip chart
Topic 10-4 Using Financial Services
2. Define topic terms p.291 (certified check, cashier's check, endorse, account statement,overdraft)
3. Answer Check it out!! p. 299 questions 1-4 * write the questins*
4. SAG~Activity D worksheet: Financial Services p. 74~students are to match a list of financial services with their definitions and then describe various types of financial services.
Closing Summarizer: Do you think a budget is necessary to save money? (Y/N)
Tuesday, March 8, 2011
FACS~White Day
2nd & 4th block
Warm Up: A lost check that has a blank endorsement can be cashed by anyone who finds it. [T/F]
Topic 10-4 Using Financial Services
Instructional Plan: 1. Revisit Budget info. students read p. 290
2. Whole group check and discuss Topic 10-3 assignments
3. Introduce Topic 10-4: student will read objectives & standards
4. Using a Checking Account p. 294 & checking account handouts: Students will learn the basics of checks and how to correctly fill out a check.
Closing Summarizer: One thing I learned about checks.
FACS ~Blue Day
3rd & 4th block
Warm Up: How much do you normally spend per week on recreation?
Chapter 10 Learning to Manage/Topic 10--3 Managing your Money
Instructional Plan: Revist Budget discussion
1. Complete six basic steps budget flip chart
Topic 10-4 Using Financial Services
2. Define topic terms p.291 (certified check, cashier's check, endorse, account statement,overdraft)
3. Answer Check it out!! p. 299 questions 1-4 * write the questins*
4. SAG~Activity D worksheet: Financial Services p. 74~students are to match a list of financial services with their definitions and then describe various types of financial services.
Closing Summarizer: Do you think a budget is necessary to save money? (Y/N)
Tuesday, March 8, 2011
FACS~White Day
2nd & 4th block
Warm Up: A lost check that has a blank endorsement can be cashed by anyone who finds it. [T/F]
Topic 10-4 Using Financial Services
Instructional Plan: 1. Revisit Budget info. students read p. 290
2. Whole group check and discuss Topic 10-3 assignments
3. Introduce Topic 10-4: student will read objectives & standards
4. Using a Checking Account p. 294 & checking account handouts: Students will learn the basics of checks and how to correctly fill out a check.
Closing Summarizer: One thing I learned about checks.
Thursday, March 3, 2011
FNW
Thursday, March 3, 2011
Blue Day~ 2nd block
Chapter 24 Using Recipes
Warm up: Following Directions
Instructional Plan~ 1. Complete you knowledge questions p.352
2. Worksheet: Learning about Recipes: students will understand the parts of a recipe & recipe directions, recognize abbreviations and fraction amounts, analyze a given recipe.
Friday, March 4, 2011
White Day~ 3rd block
Warm up: What is the equivalent measurement for 1 cup= __tbsp, 1 gallon= ___quart(s), 1 tbsp= ___tsp(s)
Instructional Plan
1. Whole group check p. 353 questions & Learning about recipes worksheet
2. Accurate Measuring/Alternating Recipes activity: Whole group recipe ingredients {double,half,triple}
~Alternate two recipes whole group
3. Students will locate recipes and individually alternate the entire recipe according to chosen (double, half, triple).
Closing Sumarizer~ 3.2.1: 3 things I learned about recipes, 2 things I was surprised to learn, 1 way learning about recipes is connected to my everyday life.
Blue Day~ 2nd block
Chapter 24 Using Recipes
Warm up: Following Directions
Instructional Plan~ 1. Complete you knowledge questions p.352
2. Worksheet: Learning about Recipes: students will understand the parts of a recipe & recipe directions, recognize abbreviations and fraction amounts, analyze a given recipe.
Friday, March 4, 2011
White Day~ 3rd block
Warm up: What is the equivalent measurement for 1 cup= __tbsp, 1 gallon= ___quart(s), 1 tbsp= ___tsp(s)
Instructional Plan
1. Whole group check p. 353 questions & Learning about recipes worksheet
2. Accurate Measuring/Alternating Recipes activity: Whole group recipe ingredients {double,half,triple}
~Alternate two recipes whole group
3. Students will locate recipes and individually alternate the entire recipe according to chosen (double, half, triple).
Closing Sumarizer~ 3.2.1: 3 things I learned about recipes, 2 things I was surprised to learn, 1 way learning about recipes is connected to my everyday life.
FACS
Thursday, March 3, 2011
Blue Day ~ 3rd & 4th block
Chapter 10 ~ Learning to Manage/Topic 10-3 Managing your Money
Warm up: Have you ever used a budget to help you save money to buy something you wanted? (Y/N)
Instructional Plan: Standards & Objectives
1. Students will read objectives p.286
2. Consumer Jungle Budget PowerPoint: Students will take notes
3. Six Basic steps flipchart notes (studentss will create the flipchart)
Closing Summarizer:
Do you think a budget is necessary to save money? (y/n)
Friday, March 4, 2011
White Day~ 2nd & 4th block
Chapter 10 Learning to Manage/Topic 10-3 Managing your Money
Warmup: How much money $$ do you normally spend per week for recreation?
Instructional Plan: Revisit Budget disucssion
1. Complete six steps budget flipchart
2. Topic 10-4 Using Financial Services: Define topic terms (p.291) certified check, cashier's check, endorse, account statement)
3. Answer Check it Out!! p. 299 1-4 *write the questions*
4. SAG~Activity D Financial Services worksheet: students are to match a list of services with their definitions and then describe various types of financial services.
Closing Summarizer: Exit Slips: Various questions about the day's lesson.
Blue Day ~ 3rd & 4th block
Chapter 10 ~ Learning to Manage/Topic 10-3 Managing your Money
Warm up: Have you ever used a budget to help you save money to buy something you wanted? (Y/N)
Instructional Plan: Standards & Objectives
1. Students will read objectives p.286
2. Consumer Jungle Budget PowerPoint: Students will take notes
3. Six Basic steps flipchart notes (studentss will create the flipchart)
Closing Summarizer:
Do you think a budget is necessary to save money? (y/n)
Friday, March 4, 2011
White Day~ 2nd & 4th block
Chapter 10 Learning to Manage/Topic 10-3 Managing your Money
Warmup: How much money $$ do you normally spend per week for recreation?
Instructional Plan: Revisit Budget disucssion
1. Complete six steps budget flipchart
2. Topic 10-4 Using Financial Services: Define topic terms (p.291) certified check, cashier's check, endorse, account statement)
3. Answer Check it Out!! p. 299 1-4 *write the questions*
4. SAG~Activity D Financial Services worksheet: students are to match a list of services with their definitions and then describe various types of financial services.
Closing Summarizer: Exit Slips: Various questions about the day's lesson.
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