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

• Foods Unit Quiz Today:

• Submit Bell Work via eBackpack

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?

Bell Work: Not Used Qrt 4

• List three “gifts” that Red has asked Jason to acquire.

• Why do you think Red chose those specific gifts for Jason?