8th Grade FACS

Objective:  I will be able to show my understanding of the 6 nutrients and how food affects the brain Agenda: 1. How its made: Pizza 2. Deep Clean Day!!!  -Drawers -Top and Outside Oven  -Microwaves (inside top of microwave) -Cabinet Doors and Inside Cabinets -Reorganize Measuring Cups & Spoons -Counters and around sinks -Clean off flour, sugar, and salt containers. Wash with hot soapy water and dry! 4. Nutrition and How food affects your brain 5. Talk about next week! Guest Speaker (Officer Sobanski) Last day for late work is Monday!!!! Bell Ringer:  What is yeast? What does yeast feed of off?

Objective:  I will be the functions of yeast and how to properly use it by the end of the period Agenda: 1.Demo pizza crust recipe for tomorrow! 2. Yeast ppt and gluten functions 3. Pizza design and topping requests Include: 1. Design your crust, if not done yet! 2. Toppings (pick only 2 or 3) Cheese is already included. **(Choose from: pineapple, green peppers, red peppers, pepperoni, black olives, sliced mushrooms, or onion.) 3. How will you plan to get this done on time? (You will only have 10 minutes to roll out and fill your calzone!) Explain your plan of action.  3.  The Science Behind Bread 4. If time, finish visual recipe representation activity              Bell Ringer:  What is yeast and how does it work? *Take a guess if you're not sure!*

Objective:  I will be able to understand how to read a recipe and mixing techniques by the end of the period. Agenda: 1. Make chocolate chip cookies and clean! 2. Create: Visual recipe for pizza 3. Safety and Sanitation Video Bell Ringer: Why is it important to visualize a recipe before creating it?

Objective:  I will be able to understand how to produce a recipe from start to finish and understand measuring by the end of the period Agenda: 1. Go over directions and assign job roles Don't forget to tie back your hair and wash your hands Fill up sink-- Do NOT put food down the drain! Communicate with group members Clean as you go! 2.  Complete  cheddar biscuit lab  by the end of the period! Demo-- chocolate chip cookies while they bake! 3. Complete evaluation form (one per kitchen), create teacher sample and turn in on supply counter. 4. End of lab cleaning!

Objective: I will understand how to stay safe and sanitary while working in the kitchen Agenda: 1.   Go over recipe for tomorrow! 2. Create a colorful poster about kitchen safety and sanitation-- 1 per kitchen.   Everyone must contribute and add to the poster. Write your names and table number on the back. Ideas to include: *How to stay safe in the kitchen *Kitchen lab rules and guidelines *Common accidents and how to handle them *Fight BAC compaign *Cross-contamination 3. Present poster to class! Tell us what you included on your poster and why. We will hang these around the class to remind ourselves how to be safe while working in lab! 4. If time, finish/review: How to read a recipe activity Bell ringer: What is the difference between wet and dry measuring? What would be some ingredients you would use for each? Homework: Sewing project if not yet complete! Safety contract if not yet complete!