8th Grade FACS

Objective:  I will be able to understand the importance of sanitation Agenda: 1. Complete: Evaluation Forms from French Toast 2. Deep Clean as instructed by Ms. R 3. Watch Holiday Baking Championship Bell Ringer: Turn in old bell ringers and clean out folder

Objective:  I will be able to make monkey bread and understand how to read a recipe by the end of the period Agenda: 1. Complete:  Chocolate Chip Cookies Day 1 2.  Finish and Review: Measuring Lab Worksheet 3. Start Culinary Math-- Draw out Culinary G! Bell Ringer:  If we do not have a dry measuring 3/4 cup, what size cups can we use?

Take out your folder, pen/pencil, and project bag. Read the start-up information and complete your bell ringer. Objective:  I will be able to understand the basics kitchen equipment and proper measuring by the end of the period Standard 6.02:  Understands and applies basics of nutrition Agenda: Go over bell ringer and pass out activity Kitchen Scenarios Discuss measuring lab activity-- 4 minutes at each station Demo how to measure (Dry, Liquid, and Measuring Spoons) and stations Turn and talk! Did you finish the whole assignment on time? How comfortable do you feel measuring wet and dry ingredients? What is the difference between measuring wet and dry ingredients? And what are some potential problems that could happen? Bell Ringer:  What are some things a recipe tells you? Why is it important to read a recipe carefully?