Post on 24-Dec-2015
transcript
Bell Work: Foods Unit 8th Grade FCS
Bell Work: Feb. 18th
• http://www.youtube.com/watch?v=6Bvwtr6mdF0
• Write the following questions, and answer while watching the “kitchen fires”, utube video:
• Why do most kitchen fires occur?
• What is the best option for putting out a grease/oil fire?
• Write two tips for kitchen fire prevention.
Bell Work: Feb. 19th
• In preparing for your first FCS lab, what skills will you and your group members need, to be successful?
Bell Work: Feb. 20th
• Before evaluating your lab product explain whether you believe you and your group members were successful. Why or why not?
Bell Work: Feb. 21st
• http://www.howcast.com/videos/248048-How-to-Prevent-Food-Poisoning
• Type/Write two tips from the above video that can be used to reduce your risk of food poisoning
Bell Work: Feb. 22nd
• Define the following sanitation concepts from yesterday’s lesson.
• clean
• cook
• chill
• separate
Bell Work: Feb. 26th
• Describe how to correctly measure the following ingredients:
• Flour
• Milk
• Baking Powder
Bell Work: Feb. 27
• http://quizlet.com/2331501/foods-84-recipe-abbreviations-and-equivalents-flash-cards/
• The following site is beneficial as a study tool.
• Why is it important to understand equivalent measures, in cooking?
Bell Work: February 28th
• http://health.learninginfo.org/smoothies.htm
• Write three tips/suggestions for making healthy smoothies.
Bell Work: February 29th
• List 3 tips to successfully make a smoothie recipe, in a blender.
• Tips may relate to safety, set-up and/or ingredient prep for blender use
Bell Work: March 1st
• What is yeast?
• Describe the function of yeast, in a recipe.
• During the demonstration, describe the process of kneading.
Bell Work: March 4th
• How does each of the listed ingredients affect the yeast:
• Warm water
• Sugar
• Salt
Bell Work: March 5th
• What is an egg wash, and how is it used in a recipe?
• Provide 2 tips for successfully shaping pretzels, from the dough.
Bell Work: March 6th• Scan the available QR code for the
“King Arthur Flour” website to complete the following:
• Select one of the leavening agents from the “yesterday” section and describe where it came from
• Where does our “current” baking soda, come from?
Bell Work: March 7th
• Scan the available QR code to take you to the Baking Basics Website:
• Compare and Contrast the three methods used to make Quick Breads
• How are the methods different from one another.
• HINT: Look at the steps!
Bell Work: March 8th
• Describe the difference between “quick” and “yeast” breads.
• Write two examples of each type.
Bell Work: March 11th
• Scan the available QR code to visit the “allrecipes” website. Watch the Banana Banana Bread recipe video demo:
• Based on the recipe, which “Quick Bread Method” is used to combine ingredients?
• How did you determine this?
• How do they suggest you check to see if the banana bread is done?
Bell Work: March 12th
• Describe the differences between making the dough for your pretzels and making the dough for your pizza.
• If both are yeast bread, why are they different?
Bell Work: March 13th
• What can you use to form the dough for your individual pizza crust?
• What should you do if you want a thinner crust dough? How can you use the remaining dough?
Bell Work: March 14th
• List three things you have learned during this five week Foods Unit, in FCS.
Bell Work: March 15th
• What does the word, “sanitation” mean?
• Why is it important to keep your kitchen area cleaned?
Bell Work: March 18th
• What do you use the “yellow pages” for?
• Write three things you could look for in the “yellow pages”?
Bell Work: March 19th
• Why is it important for someone in the community to know how to locate and access resources?
• Why is it important for people to stay connected to their community?
Bell Work: March 20th
• What is Jason’s attitude like at the beginning?
• Have any of the “gifts” began to affect him? How so?
Bell Work: March 21st
• List three “gifts” that Red has asked Jason to acquire.
• Why do you think Red chose those specific gifts for Jason?