FNW: Wednesday, April 9, 2014

Standards:   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.

Opening Warm-up AND/OR Activator (highlight one): Nurturance p.17. Students will read the prompt and complete the student activity.

Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety

Chapter 6 Kitchen Safety

Work Session: 1.  Kitchen Safety PowerPoint {CTAE}. Students will answer guided questions during presentation.

2. TEACH L3 p.TM87- Students will be put into groups of 3 or 4 (small group) and assigned one type of kitchen accident. Using the chapter material,  students will create a demonstration for the class on how to prevent accidents of that type. {commercial}

Closing/Summarizer: Exit Slips with different questions related to the class.

Daily Homework:none

FNW: Tuesday, April 8, 2014 *Substitute*

FNW: Assignment Sheet  1^st-3^rd block: Tuesday, April 8, 2014

EVERY Student must read and sign the sub agreement.  Give back to the substitute          * sign your name at the bottom with a new date*

1. Complete Chapter 6 Kitchen Safety packet * turn in at the end of class*

2. Complete Kitchen Safety 20 bloopers handout *turn in at the end of class*

3. Chapter 19 Kitchen Equipment Graphic Organizer-use textbook

4. Chapter 19 Kitchen Equipment handout

5. Chapter 19 Small Appliance handout

6. Kitchen Utensil crossword

FNW: April 8, 2014 Monday

Standards: 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: What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one): Students will answer three questions related to kitchen safety.

Activator: 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 Session:

1. Common Assessment

2. Chapter 6 Kitchen Safety pkt.

3. Kitchen Safety Bloopers handout: Identify the 20 mistakes.

Closing/Summarizer: Critical Thinking [describe] question p.87 #4..Write the question and answer.

Daily Homework: None

FNL-Monday, April 7, 2014

UNIT NAME:  Chapter 3: How Nutrients Become You

Standards: FCS-FNL-1      Students will design and demonstrate a nutritious diet.

a)       Identify common food allergies and intolerance and their effect on menu planning, meal preparation, and the selection of foods in the marketplace.

 ESSENTIAL QUESTION: How do food allergies and food intolerances affect meal planning?

Opening Warm-up AND/OR Activator (highlight one): Tell one positive thing you done during the Spring Break.

Work Session: 1. Common Assessment

2. Students will present Info-posters (Allergies/Intolerances)

Closing/Summarizer:

List one surprising thing you learned from the presentations.

Daily Homework: NONE

ALL Classes:

Monday, April 7, 2014

Instructional packets are due...
* 10 late points will be deducted everyday after 4/7/14*

FNW: Instructional Packets

The packet will be stapled together:
* will be given out Friday, March 28th*

1. ServSafe Minimum Internal Cooking Temperatures

2. ServSafe Storing Food at the Proper Temperature

3. Safety & Sanitation Review  (2 pages)

Due Monday, April 8, 2014 ( After Spring Break)

*Will be graded as three separate classwork  grades*

FNL Instructional Packets

*Will be given out Friday, March 28th*
Web-based Lesson: 
14.2 Analyze factors that influence nutrition and wellness practices across the lifespan.

1. Digestive Disorders: Heartburn Indigestion/Crohn's Disease

or

2. Digestive Disorders: Irritable Bowel Syndrome/Celiac Diease

Students will use web resources to complete the packet.

Due Monday, April 8, 2014 
 ( After Spring Break)