8th Grade FACS

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. Review bell ringer and collect 2. Clean out folders and check bins! 3. Chopped Kitchen!  If Time: Deep Clean Day! Take out flour container, salt container and sugar container. Wipe down and wipe down inside of shelf and outside of cabinet  Wipe down kitchen aid mixer  Take everything out of drawers, wipe the inside out and organize everything before putting it back. Organize all materials, make sure there are measuring cups and measuring spoons in each kitchen. Organize bowls and liquid measuring cups, make sure every kitchen has 3 bowls and at least 2 measuring cups Wipe out microwaves on the inside and outside Wipe down stoves Wipe down inside and outside of all cabinets Ratatouille at end of class! Addison Police Department will be here next week Monday-Friday! Bell Ringer: Why is it important to...

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. Bell ringer  2. Set up cutting board and proper knife handling 3. Complete fajita quesadillas-- Watch your heat level, they burn quickly! USE 2 PANS AT A TIME!! 4. End of lab tasks and evaluation form Bell Ringer: What temperature should the stove be at when preparing our quesadillas? 

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. Bell ringer  2. Set up cutting board and proper knife handling 3. Complete salsa recipe & prep quesadilla recipe 4. Culinary Math-- google classroom! Bell Ringer: what knife cuts will we use in the salsa recipe? what knife cuts will we use in the fajita veggies for the quesadillas?

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. New Assigned Seats! 2. Poster on Expectations and Kitchen Safety 3. Present Posters per kitchen 4. Measuring WS and Kitchen Scenarios 5. Start Culinary Math! Bell Ringer: Why is it important to follow the expectations while in Ms. Regalado's FACS class?

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. Demo & Review Recipe. Assign Job Roles 2. Make: French Toast 3. Complete evaluation form and end of lab tasks! Bell Ringer: No Bell Ringer! Demo at the start of class! You have 20 minutes to prepare all of your french toast to have enough time to eat and clean!  **USE 2 PANS & WATCH THE HEAT!** Use MEDIUM HEAT!

Take out your folder, pen/pencil. Read the start-up information and complete your bell ringer. Objective:  I will be able to understand the basics kitchen equipment and how to read a recipe by the end of the period Agenda: The importance of breakfast Review measuring dry and wet ingredients Discuss lab evaluations and review recipe Assign: Job Roles and Tasks for 1st Lab Demo: French Toast Lab Safety and Sanitation Video Discuss Homework: Finish Sewing Project if not complete! Bell Ringer:  How do you set up the sink and wash dishes here at Indian Trail?