1. Bell Work: Day 17-April 29 Scan the available QR code. Under “Dishes tips and Ideas” Select “Dish Washing, How to do dish washing” In your bell work: List the “order” of washing dishes, based on the suggestions Rewrite Step 9, in your own words For discussion: On this screen touch “Dish Washing 101” at the bottom. Select Basic Tools For Dish Washing; await further instructions.

2. Bell Work: Day 18-April 30 http://www.youtube.com/watch?v=6Bvwtr6md F0http://www.youtube.com/watch?v=6Bvwtr6md 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.

3. Bell Work: Day 19-May 1 In preparing for your first FCS lab, what skills will you and your group members need, to be successful?

4. Bell Work: Day 20-May 2 Before evaluating your lab product explain whether you believe you and your group members were successful. Why or why not?

5. Bell Work: Day 21-May 3 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?

6. Bell Work: Day 22: May 6 Describe how to correctly measure the following ingredients: Flour Milk Baking Powder

7. Bell Work: Day 25-May 7 http://quizlet.com/2331501/foods-84- recipe-abbreviations-and-equivalents- flash-cards/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?

8. Bell work Day 23 –May 8 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.

9. Bell Work: Not Used Qrt 4 http://www.howcast.com/videos/248048 -How-to-Prevent-Food-Poisoninghttp://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

10. Bell Work: Day 24-May 9 Define the following sanitation concepts from FoodSafety.gov. clean cook chill separate

11. Bell Work: Not Used Qrt 4 In your recipe for lab you were asked to use a wooden spoon, for mixing. Why? Could you have used an electric mixer? Describe the differences in technique to correctly measuring shortening and butter

12. Bell Work: Day 26-May 13 http://health.learninginfo.org/smoothies. htmhttp://health.learninginfo.org/smoothies. htm Write three tips/suggestions for making healthy smoothies.

13. Bell Work: Day 27-May 14 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

14. Bell Work: Day 27-May 14 What is yeast? Describe the function of yeast, in a recipe. During the demonstration, describe the process of kneading.

15. Bell Work: Day 28-May 15 How does each of the listed ingredients affect the yeast: Warm water Sugar Salt

16. Bell Work: Day 29-May 16 What is an egg wash, and how is it used in a recipe? Provide 2 tips for successfully shaping pretzels, from the dough.

17. Bell Work: Day 30-May 20 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?

18. Bell Work: Day 31-May 21 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!

19. Bell Work: Day 32-May 22 Describe the difference between “quick” and “yeast” breads. Write two examples of each type.

20. Bell Work: Day 33-May 23 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?

21. Bell Work: Day 34-May 24 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?

22. Bell Work: Day 35-May 28 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?

23. Bell Work: Day 34-May 28 (9th) May 30 th (1-7) What do you use the “yellow pages” for? Write three things you could look for in the “yellow pages”?

24. Bell Work: Day 36- May 29 List three things you have learned during this five week Foods Unit, in FCS.

25. Bell Work Foods Unit Quiz Today: Submit Bell Work via eBackpack

26. Bell Work: Not Used Qrt 4 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?

27. Bell Work: Not Used Qrt 4 What is Jason’s attitude like at the beginning? Have any of the “gifts” began to affect him? How so?

28. Bell Work: Not Used Qrt. 4 What is service learning? Describe what it means to be food insecure? To suffer from hunger?

29. Bell Work: Not Used Qrt 4 List three “gifts” that Red has asked Jason to acquire. Why do you think Red chose those specific gifts for Jason?