Bell Work: Foods Unit 8th Grade FCS

Bell Work: Feb. 18th F0http:// F0 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 -How-to-Prevent-Food-Poisoninghttp:// -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 recipe-abbreviations-and-equivalents- flash-cards/ 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 htmhttp://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?