BELL WORK: DAY 1

1. BELL WORK: DAY 1 • Scan the available QR codes for washing dishes. • Open the article for washing dishes. (How to Clean Stuff) • What are the basic steps for washing dishes? • Open the instructables.com site. • Wait for further instructions.

2. 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 • Begin Safety Questions

3. 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.

4. PLAN FOR TODAY... • (FB-1) I can define SAFETY and its importance, in our working environment. • Kitchen Fires Bell Work • Division of Jobs Sheet – Who does each job, and when • Lab Evaluation Form – Grades During Formative and Summative Labs • Safety Contract • Must be signed by all who want to cook! • One copy stays with you, the other to your teacher

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

6. 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.

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

8. 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 -

9. 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.

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

11. BELL WORK: DAY 6 • Pick up the “How Well Can You Measure?” handout in Kitchen 2. • Complete on your own. • Answer Question in Bell Work Document: • If you are baking with 1 c., ½ c., 1/3 c., and ¼ c. measuring tools why is it important to understand the basic math used in this handout?

12. PLAN FOR TODAY... • (FB-4) I can follow directions required for successful lab completion. • Measuring Basics Demonstration • Measuring Study • Kitchen Math • Brownie Lab Recipe

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

14. 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.

15. 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?

16. PLAN FOR TODAY... • (FB-20) I can evaluate personal and group lab practices to determine successes and note improvement, as needed. • Brownie Lab Evaluation • Continue Measuring Study & Kitchen Math Concepts

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

18. PLAN FOR TODAY... • Bell Work Submission-EMAIL jgenrich@wausauschools.org • SUMMATIVE ASSESSMENT • If time, Cooking Terms Crossword

19. BELL WORK: DAY 10 • What is yeast? • Describe the function of yeast, in a recipe. • During the demonstration, describe the process of kneading.

20. 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

21. BELL WORK: DAY 11 • How does each of the listed ingredients affect the yeast: • Warm water • Sugar • Salt

22. 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

23. BELL WORK: Day 12 • If you did not store your dough in the refrigerator, overnight, how would you set your dough up to rise, before baking? • Explain what you would need to do.

24. 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

25. BELL WORK: DAY 13 • For bell work, watch the video demonstration and record any measuring mistakes you notice. • https://www.youtube.com/watch?v=4KcwBkU6Wqw • Keep in mind that all remaining labs will evaluate measuring skills, in addition to other introduced techniques.

26. 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 Video • https://www.youtube.com/watch?v=PYjrGqPHGhY Selection of recipe/ Grocery Slip • G.O. for Quick and Yeast Breads

27. 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 from one another. • HINT: Look at the steps, for each!

28. 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 • Kitchen Math Review

29. BELL WORK: DAY 14 • 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?

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

31. 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

32. BELL WORK: DAY 16 • http://health.learninginfo.org/smoothies.htm • Write three tips/suggestions for making healthy smoothies.

33. 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. • Smoothie & Pizza Lab Plan Day: • Ingredient Grocery Slip & Recipe for both • Begin written portion of final for Pizza Lab

34. BELL WORK: DAY 17 • Prepare for Quick Demonstration • 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

35. 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 • Only Extra Credit of the Quarter

36. BELL WORK: DAY 18 • Where you successful in making a pudgy pie at the Eau Claire Dells? Why or why not? • What other foods have you made while cooking over a campfire?

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 Thursday

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 • List three things you have learned during this five week Foods Unit, in FCS.

41. PLAN FOR TODAY... • (FB-19) I can demonstrate understanding and application of equivalent measures. • (FB-8) I can read and interpret basic recipe parts, including abbreviations, terms and cooking techniques. • BELL WORK CHECK • jgenrich@wausauschools.org • SUMMATIVE ASSESSMENT

42. BELL WORK: DAY 17 • 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?

43. PLAN FOR TODAY… • (FB-19) I can demonstrate understanding and application of equivalent measures. • (FB-6) I can demonstrate a positive work attitude while completing all group activities, in class. • Review for Monday’s Summative Assessment • Perils at the Picnic • Kitchen Math (SMART Board)

44. 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.

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

46. BELL WORK: DAY 22 • What is Jason’s attitude like at the beginning? • How have Red’s gifts impacted Jason, so far?

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

48. 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

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

50. BELL WORK: DAY 23 • 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?