Bell Work: Day 17-April 29

1. 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.

2. 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.

3. 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?

4. 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?

5. 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?

6. Bell Work: Day 22: May 6 • Describe how to correctly measure the following ingredients: • Flour • Milk • Baking Powder

7. 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?

8. 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.

9. 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

10. Bell Work: Day 24-May 9 • Define the following sanitation concepts from FoodSafety.gov. • clean • cook • chill • separate

11. 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

12. Bell Work: Day 26-May 13 • http://health.learninginfo.org/smoothies.htm • Write three tips/suggestions for making healthy smoothies.

13. 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

14. 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.

15. Bell Work: Day 28-May 15 • How does each of the listed ingredients affect the yeast: • Warm water • Sugar • Salt

16. 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.

17. 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?

18. 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!

19. Bell Work: Day 32-May 22 • Describe the difference between “quick” and “yeast” breads. • Write two examples of each type.

20. 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?

21. 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?

22. 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?

23. 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”?

24. Bell Work: Day 36-May 29 • List three things you have learned during this five week Foods Unit, in FCS.

25. Bell Work • Foods Unit Quiz Today: • Submit Bell Work via eBackpack

26. 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?

27. 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?

28. Bell Work: Not Used Qrt. 4 • What is service learning? • Describe what it means to be food insecure? To suffer from hunger?

29. 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?