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 4th What is yeast? Describe its function of yeast, in a recipe. Provide one tip for making successful pretzel dough.

Bell Work: March 5th In 2-3 sentences describe the process of kneading. Provide 1 tip for successfully forming pretzels from dough.

Bell Work: March 6th

Bell Work: March 7th Describe the difference between “quick” and “yeast” breads. Write two examples of each

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