bell work: day 17-april 29 scan the available qr code. under “dishes tips and ideas” select...
TRANSCRIPT
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.
Bell Work: Day 18-April 30
• 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: Day 19-May 1
• In preparing for your first FCS lab, what skills will you and your group members need, to be successful?
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?
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?
Bell Work: Day 22: May 6
• Describe how to correctly measure the following ingredients:
• Flour
• Milk
• Baking Powder
Bell Work: Day 25-May 7
• 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 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.
Bell Work: Not Used Qrt 4
• 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: Day 24-May 9
• Define the following sanitation concepts from FoodSafety.gov.
• clean
• cook
• chill
• separate
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
Bell Work: Day 26-May 13
• http://health.learninginfo.org/smoothies.htm
• Write three tips/suggestions for making healthy smoothies.
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
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.
Bell Work: Day 28-May 15
• How does each of the listed ingredients affect the yeast:
• Warm water
• Sugar
• Salt
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.
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?
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!
Bell Work: Day 32-May 22
• Describe the difference between “quick” and “yeast” breads.
• Write two examples of each type.
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?
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?
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?
Bell Work: Day 34-May 28 (9th) May 30th (1-7)
• What do you use the “yellow pages” for?
• Write three things you could look for in the “yellow pages”?
Bell Work: Day 36-May 29
• List three things you have learned during this five week Foods Unit, in FCS.
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?
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?
Bell Work: Not Used Qrt. 4
• What is service learning?
• Describe what it means to be food insecure? To suffer from hunger?