7th 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. 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 2.  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! 3. 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 complete! Safety contract if not complete!