1. 8th Grade Foods Bell Work John Muir FCS Mrs. Genrich

2. BELL WORK: DAY 1 Scan the available QR codes for washing dishes. Open the article for washing dishes. What are the basic steps for washing dishes? Open the instructables.com site. Wait for further instructions.

3. PLAN FOR TODAY... (FB-12) I can accomplish varied lab duties required for successful lab completion. (Focus on Dishwasher and Manager) Dishwashing Bell Work and Discussion Island Diagram Clean-up Activity- Kitchen Prep

4. BELL WORK: DAY 2 http://www.youtube.com/watch?v=6Bvwtr6mdF0 Write the following questions, and answer while watching the “kitchen fires”, youtube 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.

5. PLAN FOR TODAY... (FB-1) I can define SAFETY and its importance, in our working environment. Kitchen Fires Bell Work Kitchen Safety Handout (Safe Vs. Unsafe) Safety Contract Must be signed by all who want to cook! One copy stays with you, the other to your teacher

6. BELL WORK: DAY 3 In preparing for your first FCS lab, what skills will you and your group members need, to be successful?

7. PLAN FOR TODAY... (FB-5) I can work cooperatively, with others, to complete lab tasks. What is it lab? Use the individual skills each person provides, and your available kitchen supplies to attempt to complete this lab. Your teacher will be observing your work! Work on “What is it?” lab questions. Finish for tomorrow.

8. BELL WORK: DAY 4 Before evaluating your lab product explain whether you believe you and your group members were successful. Why or why not?

9. PLAN FOR TODAY... (FB-20) I can evaluate personal and group lab practices to determine successes and note improvement, as needed. Evaluate “What is it lab?” product Evaluate “What is it lab?” practice Discuss questions -

10. BELL WORK: DAY 5 Scan the available QR code to take the BBQ safety quiz. After answering question #9 visit the Food Safety Facts page by touching the right arrow. To complete your bell work, paraphrase facts 5 and 9 on your Ipad.

11. PLAN FOR TODAY... (FB-2) I can identify and practice knowledge and techniques utilized for proper safety and sanitation, in food preparation. FoodSafety.gov website activity

12. BELL WORK: DAY 6 Pick up the “How Well Can You Measure?” handout. Complete on your own. If you are baking with 1 c., ½ c., 1/3 c., and ¼ c. measuring tools why is it important to understand this basic math concept?

13. PLAN FOR TODAY... (FB-4) I can follow directions required for successful lab completion. Measuring Basics Demonstration Equivalent Measures Kitchen Math

14. BELL WORK: DAY 7 Describe how to correctly measure the following ingredients: Flour Milk Baking Powder

15. PLAN FOR TODAY... (FB-3) I can demonstrate accurate measuring techniques needed for successful lab completion. (FB-15) I can demonstrate the use of fundamental materials and techniques required to successfully operate, a microwave oven. Brownie Lab Complete all of the steps of the recipe Bring warm pan to large cooling rack Bring labeled tin foil and set beneath warm pan on the correct spot.

16. BELL WORK: DAY 8 In your recipe for lab you were asked to use a wooden spoon, for mixing. Why? Could you have used an electric mixer?

17. PLAN FOR TODAY... (FB-20) I can evaluate personal and group lab practices to determine successes and note improvement, as needed. Brownie Lab Evaluation Smoothie Prep Lab

18. BELL WORK: DAY 9 In the space below describe how to successfully measure: Margarine/Butter Sugar Vanilla Extract

19. PLAN FOR TODAY... Bell Work Submission-EMAIL jgenrich@wausauschools.org jgenrich@wausauschools.org SUMMATIVE ASSESSMENT If time, go over measuring study

20. BELL WORK: DAY 10 http://health.learninginfo.org/smoothies.htm Write three tips/suggestions for making healthy smoothies.

21. PLAN FOR TODAY... (FB-16) I can demonstrate knowledge of safety and technique to operate small appliances, during lab tasks. (FB-17) I can assess the nutritional content of a food product completed, during lab, using appropriate technology. Smoothie Lab Nutritional Assessment on Smoothie Lab Calorie King

22. BELL WORK: DAY 11 List 3 tips to safely and successfully make a smoothie recipe, in a blender. Tips may relate to safety, set-up and/or ingredient prep for blender use

23. PLAN FOR TODAY... (FB-4) I can follow directions required for successful lab completion. (FB-19) I can demonstrate understanding and application of equivalent measures. Pretzel Lab Demonstration

24. BELL WORK: DAY 12 What is yeast? Describe the function of yeast, in a recipe. During the demonstration, describe the process of kneading.

25. PLAN FOR TODAY... (FB-18) I can demonstrate basic kneading techniques required for successful yeast bread completion. Pretzel Lab: Day 1 Complete Pretzel Yeast Dough Store in labeled, greased zip-lock bag

26. BELL WORK: DAY 13 How does each of the listed ingredients affect the yeast: Warm water Sugar Salt

27. PLAN FOR TODAY... (FB-6) I can demonstrate a positive work attitude while completing all group activities, in class. (FB-4) I can follow directions required for successful lab completion. Pretzel Lab: Day 2 Form pretzels and bake

28. BELL WORK: DAY 14 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 form one another. HINT: Look at the steps, for each!

29. PLAN FOR TODAY... (FB-4) I can follow directions required for successful lab completion. (FB-9) I can understand the differences between quick and yeast bread products. Demonstration: Pancake Recipe Selection of recipe G.O. for Quick and Yeast Breads

30. BELL WORK: DAY 15 Describe the difference between “Quick” and “Yeast” breads. List two examples of each type.

31. PLAN FOR TODAY... (FB-10) I can utilize effective time management practices to successfully complete labs. (FB-11) I can demonstrate responsible behaviors, at all times, in my work. Day 1: Pancake Lab Measure and store dry ingredients Cooking Terms

32. BELL WORK: DAY 16 Watch the video for making Banana Bread Based on the recipe, which “Quick Bread Method” is used to combine ingredients? How did you determine this?

33. PLAN FOR TODAY... (FB-13) I can perform necessary skills to control time and temperature, in the preparation of food products, during lab. (FB-14) I can demonstrate the fundamental skills to operate an oven and stovetop, for recipe completion. Pancake Lab: Day 2 Complete lab, eat pancakes and clean-up

34. BELL WORK: DAY 17 In the space below list three terms used in cooking to combine ingredients and identify the correct tool used to complete the task.

35. PLAN FOR TODAY... (FB-8) I can read and interpret basic recipe parts, including abbreviations, terms and cooking techniques. (FB-4) I can follow directions required for successful lab completion. Pizza Lab Plan Day: Ingredient Grocery Slip & Recipe Begin written portion of final

36. BELL WORK: DAY 18 What can you use to form the dough for your individual pizza crust? What should you do if you want to thinner crust dough? How can you use the remaining dough?

37. PLAN FOR TODAY... (FB-3) I can demonstrate accurate measuring techniques needed for successful lab completion. (FB-7) I can demonstrate proper safety techniques through all components of lab work. (FB-18) I can demonstrate basic kneading techniques required for successful yeast bread completion. Pizza Final Lab: Day 1 Complete dough and store Bag toppings Work on Final “Written Portion”-Due Friday

38. BELL WORK: DAY 19 What size circle is your crust suppose to be, before applying the toppings? How will you make sure that your crust, is this size?

39. PLAN FOR TODAY... (FB-10) I can utilize effective time management practices to successfully complete labs. (FB-12) I can accomplish varied lab duties required for successful lab completion. Pizza Lab: Day 2 Complete recipe, with toppings Bake and Eat

40. BELL WORK: DAY 20 What do you use the “yellow pages” for? Write three things you could look for in the “yellow pages” section of the phone book.

41. PLAN FOR TODAY... (FB-21) I can demonstrate knowledge required to access resources in my community for wellness. Youth Yellow Pages Activity

42. BELL WORK: DAY 21 Why is it important for a person to be able to access resources within their community?

43. PLAN FOR TODAY... BELL WORK CHECK jgenrich@wausauschools.org SUMMATIVE ASSESSMENT

44. BELL WORK: DAY 22 List three things you have learned during this five week Foods Unit, in FCS.

45. PLAN FOR TODAY (FB-22) I can understand the value of service learning and the positive impact it has on myself, and those around me. Begin Ultimate Gift

46. BELL WORK: DAY 23 What is Jason’s attitude like at the beginning? How have Red’s gifts impacted Jason, so far?

47. PLAN FOR TODAY... (FB-22) I can understand the value of service learning and the positive impact it has on myself, and those around me. Ultimate Gift

48. BELL WORK: DAY 24 Why do you think Red has chosen the specific gifts, for Jason, he has been asked to obtain? What do you believe Red wants to see for Jason, in the future?

49. PLAN FOR TODAY... (FB-22) I can understand the value of service learning and the positive impact it has on myself, and those around me. Ultimate Gift Conclusion