Embedded Files
Find on this page, the daily agenda for Ms. Hadley's ProStart 1 classroom for the Fall Semester of 2017. Students may use this webpage to find what we are doing each day or what they need for make-up work.
Bit.ly link to find this page:
http://bit.ly/F2hadley
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Test rewards from Hadley
70 or higher on exam - Little Debbie cake
80 or higher on exam - Microwave popcorn plus Little Debbie
90 or higher on exam - Free ice cream card plus popcorn plus Little Debbie
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Monday: Dec. 17, 2018
It is important that you continue to review every day. As we discussed in class, review every day. Review every time you have 10 free minutes.
All of our review material will work on your phone.
You can personalize your study with practice tests.
Take the practice tests for each objective. Study the questions you missed on the tests. The practice tests are linked below.
If you do very poorly on an objective, go to my website here and review the materials for that objective linked here.
F2 Exam Review by Objective
Passcode is f2examreview
Obj. 1.01 https://testmoz.com/1718350
ServSafe Chapters 1-3 https://testmoz.com/1718374
ServSafe Chapters 4-6 https://testmoz.com/1719020
ServSafe Chapters 7-10 https://testmoz.com/1719398
Obj. 2.01 https://testmoz.com/1719586
Obj. 2.02 https://testmoz.com/1720108
Obj. 2.03 https://testmoz.com/1720262
Obj. 2.04 https://testmoz.com/1720304
Obj. 3.01 https://testmoz.com/1720384
Obj. 3.02 https://testmoz.com/1720414
Obj. 4.01 https://testmoz.com/1720680
Obj. 4.02 https://testmoz.com/1721450
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Friday: Dec. 14, 2018
Today and Monday, we will conduct exam review.
You can personalize your study with practice tests.
Take the practice tests for each objective. Study the questions you missed on the tests. The practice tests are linked below.
If you do very poorly on an objective, go to my website here and review the materials for that objective linked here.
F2 Exam Review by Objective
Passcode is f2examreview
Obj. 1.01 https://testmoz.com/1718350
ServSafe Chapters 1-3 https://testmoz.com/1718374
ServSafe Chapters 4-6 https://testmoz.com/1719020
ServSafe Chapters 7-10 https://testmoz.com/1719398
Obj. 2.01 https://testmoz.com/1719586
Obj. 2.02 https://testmoz.com/1720108
Obj. 2.03 https://testmoz.com/1720262
Obj. 2.04 https://testmoz.com/1720304
Obj. 3.01 https://testmoz.com/1720384
Obj. 3.02 https://testmoz.com/1720414
Obj. 4.01 https://testmoz.com/1720680
Obj. 4.02 https://testmoz.com/1721450
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Thursday: Dec. 13, 2018
Today the school system is operating on a 3-hour delay.
Task One: Review for our final exam with the links and materials at the webpage linked here.
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Monday, Dec. 10 - Wednesday Dec. 12
Snow Days
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Friday: Dec. 7, 2018
Note: Because of the forecasted snow for this weekend, and the high likelihood that we will miss one or more snow days next week, we will review our remaining objectives today.
This is a cautionary action to make sure if we miss multiple days for snow that you have seen and can work with the material to study before our final exam week.
Task One: Review the material in Obj. 3 - The United States food supply, farm to table and Global Cuisines.
Task Two: Review the material in Obj. 4 Lean Canvas Model and Entrepreneurship.
Material for you to review and study is linked below.
Website with Final Exam Review Material is linked here.
PowerPoints and Notes Pages are linked here.
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Thursday: Dec. 6, 2018
Today is your lab day.
Ms. Hadley's car has a flat tire, so there was no grocery shopping this morning.
What we have on hand are the ingredients for pancakes - so we're making pancakes.
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Wednesday: Dec. 5, 2018
Task One: Review content for Obj. 2.04 - Sports Nutrition.
Using the documents page on Ms. Hadley's webpage, review the content and complete your notes for the "Going the Distance" PowerPoint.
Class discussion.
Task Two: Read through the specific sports information listed in the documents on "Sports Nutrition Fact Sheets."
Task Three: Complete two 3-2-1 summary sheets for your reading on the "Sports Nutrition Fact Sheets."
Task Four: Class discussion of dietary supplements and sodium/sports drinks for athletes.
Task Five: If we get to it, review practice test questions for this objective linked here.
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Tuesday: Dec. 4, 2018
Task One: Today we will watch the NC Test App video and take a practice test. You must do the 3rd and 4th grade math one to practice how to use the calculator on the computer.
Yes, this is 14 minutes: 34 seconds of your life - but it is the law, and we will do it.
Task Two: Take the Obj. 2.03 practice test linked here.
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Monday: Dec. 3, 2018
Task One: Today, is note-a-palooza.
Dietary Guidelines for Americans
Diet and Disease
Vegetarian/Vegan Diets
Eating Disorders
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Friday: Nov. 30, 2018
Bellwork: Complete a lab reflection for Thursday's Cream Cheese Wonton lab.
The reflection questions will be on the board.
Task One: Retake the Obj. 2.02 Practice Test linked here. Whatever is your highest score will be recorded in the gradebook.
Use your notes to help you figure out correct answers.
Task Two: Review the content for Obj. 2.03 - Meal Planning and Special Diets.
Today: Dietary Guidelines for Americans, Chronic Diseases and Eating Disorders.
Monday: Diet Trends and Vegetarian Diets
Essential Questions:
What is the relationship between nutrition and wellbeing?
What are food sensitivities?
What meal planning considerations need to be considered when preparing a vegetarian meal?
What specialty diets may be used by food and nutrition professionals?
What are eating disorders?
Task Three: Notes and discussion on Dietary Guidelines for Americans and Special Diets.
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Thursday: Nov. 29, 2018
Today is your lab day.
Today's recipe: Homemade Cream Cheese Wontons
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Wednesday: Nov. 28, 2018
Task One: Review the remaining content for Obj. 2.02 Nutrition through the Lifespan with our presentation notes.
Task Two: Take the Obj. 2.02 Practice Test linked here.
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Tuesday: Nov. 27, 2018
Task One: Review the key terms for our new objective, Nutrition through the Lifecycle.
Classtools.net: http://www.classtools.net/arcade/201801_5FVSYf
Task Two: As a class complete and discuss the nutrition and lifecycle notes pages.
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Monday: Nov. 26, 2018
Task One: Review the six essentials nutrients starting with vitamins and minerals and progressing through the rest.
Vitamins review: https://www.youtube.com/watch?v=audgTg1vyl0
Minerals review: https://www.slideshare.net/cabajames89/minerals-in-the-human-body
Task Two: Take the Nutrients Practice Test linked here.
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Tuesday: Nov. 19, 2018
Task One: Complete your vitamins and minerals notes project with the "Food for Today" textbook.
Task Two: For those who have finished the notes, Ms. Hadley will be showing PBS food shows on the white screen.
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Monday: Nov. 19, 2018
Task One: Review and discuss the notes on vitamins and minerals from our study of nutrition.
Task Two: Watch Jacque Pepin and Julia Child prepare various recipes using beef.
Questions as you view.
1. What nutrients are present in beef?
2. What functions do these nutrients do for the body?
3. What nutrient is not present in any significant amount in beef?
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Friday: Nov. 15, 2018
Task One: Complete the notes on vitamins and mineral in our study of nutrition.
Use the textbook, "Food for Today" that is stored on the bookshelves at the front of the classroom.
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Thursday: Nov. 15, 2018
Today is your lab day.
Recipe: Stuffed French Toast with homemade fruit syrup or maple syrup.
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Wednesday: Nov. 14, 2018
Bellwork: Answer these questions about our work from yesterday.
1. Of what are proteins made?
2. What functions do proteins carry out in the body?
3. Rank proteins in the order by most common nutrients in body composition. Nutrients are Carbohydrates, Water, Proteins, Fats, Vitamins and Minerals.
4. How many different amino acids does the body need to function?
5. How many amino acids can the body make itself?
6. Explain the # Essential Amino Acids.
7. What is the scientific word for fats?
8. What functions do fats carry out for the body? (Name 3)
9. What types of fats are there?
10. What is the difference between saturated and unsaturated fats?
Task One: Complete the notes on Fats and then work through Water.
Our application task today: After we finish our notes, let's look back at our list of foods that we ate yesterday. Using your notes, identify all the macro-nutrients you can in the foods you ate on Monday.
If you eat a food with multiple components, ie: Chicken Casserole, then list the major ingredients and their nutrients.
You may use this website to help you identify the nutrients in foods.
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Tuesday: Nov. 13, 2018
Bellwork: Write down everything you can remember that you ate yesterday.
Task One: On the back of the recipe from Friday's lab, write your lab reflection.
Task Two: Notes for the macronutrients - Proteins and Fats.
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Monday: Nov. 12, 2018
School is closed today in observance of Veteran's Day.
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Friday: Nov. 9, 2018
Today is your lab day.
Your recipe: Bananas Foster.
At the end of class, you will list what nutrients are present in the ingredients we use today.
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Thursday: Nov. 8, 2018
Note: Today is Pre-ACT day for sophomores. Seniors will be participating in a financial management course with SECU.
Freshmen and Juniors will remain in class.
Our work today: Educational Food Show viewing. 1st and 4th periods - "Marcus Samuelsson: No Passport Required."
We should have time for two episodes. Our choices are ...
Chicago - Mexico
Detroit - The Middle East
New Orleans - Vietnam
Queens NYC - Guyana
Miami - Haiti
Washington D.C. - Ethiopia
Curriculum tie-in: This viewing is directly related to an upcoming objective on global cuisines.
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Wednesday: Nov. 7, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Micronutrients
•Essential nutrients that do not provide the body with calories or energy.
•These nutrients are essential because they help the body carry out its vital processes like breathing, circulation, heartbeat, immune response and temperature regulation.
•They are vitamins, minerals and water
Minerals
They are an essential nutrient. Minerals come from the earth in rocks and/or soil. Calcium, iron, potassium, sodium and iodine are some of the minerals the body needs.
Minerals help the body survive and carry out vital functions and processes. Your bones and teeth are made mostly of the mineral calcium. Iron is vital for the function of blood.
Task One: Complete the Doodle Notes sheets in Simple and Complex carbohydrates.
Task Two: Review our concepts with a Factile Jeopardy Game competition. It is linked here if you want to use it for review later. You can play the Jeopardy format as well as do it as flashcards, a choice activity or a memory game.
Learning goals for today:
- Be able to describe simple and complex carbohydrates.
- Discuss the functions of carbohydrates as a nutrient for the body.
- Name food sources for carbohydrates.
- Describe the function of dietary fiber, including soluble and insoluble forms.
- Discuss the "good" and "bad" carbs in the American diet.
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Tuesday: Nov. 6, 2018
No school today because of elections.
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Monday: Nov. 5, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
NUTRIENTS: Life-sustaining chemical compounds in food; released as food breaks down. The six main nutrients are fats, carbohydrates, proteins, water, minerals, and vitamins. Use this mnemonic device to help you remember them:
Food Can Provide us With Many Vitamins
Life Cycles or Stages: The ages and stages of development that people pass through as they live their lives. Each stage has specific nutrition requirements.
The stages are:
Pregnancy/lactation (for the mother)
Infancy/early childhood
Preschool
School-age
Teenage
Adults
Older Adults
Task One: Today, we are going to finish our Doodle Notes on the Six Classes of Nutrients.
Task Two: Review nutrition concepts with a Jeopardy game at https://www.playfactile.com/fnwfl4
Learning goals for today:
1. Be able to name the six classes of nutrients.
2. Be able to describe basic functions of each class of nutrients.
3. Be able to name at least three examples of food that supplies each nutrient.
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Friday: Nov. 2, 2018
Task One: Today you will take the ServSafe Complete Manual Unit Test.
Remember, there is no talking at all during a test in Ms. Hadley's room.
Take your time and do your best.
When you finish the test, if others are still working you may ...
1. Work on homework or makeup work from this or any other class.
2. Have a little nap, as long as you don't snore.
Task Two: Begin our study of nutrition with a knowledge check activity.
- What do you already know about nutrition? Write down what you know about nutrition - anything and everything.
- Do you think about nutrition? If so, how often?
- Do you believe nutrition is important? Why or why not?
Task Three: Access current and accurate information about the Six Essential Nutrients with a Doodle Notes page.
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Thursday: Nov. 1, 2018
Today is your lab day.
Recipe: Easiest Ever Homemade Fries
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Wednesday: Oct. 31, 2018
Task One: Take the ServSafe Manual Complete practice test linked here. Remember your ServSafe Manual Test is Friday, Nov. 3, 2018.
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Tuesday: Oct. 30, 2018
Bellwork: Word of the Day.
Copy down the word and a complete definition. Put the definition into your own words, so it will be useful to you. Ask about anything you don't understand.
Task One: Review the content from ServSafe Chapters 4-7 with a FlipQuiz activity linked here.
Task Two: Review key terms from these chapters with big Quizlet set linked here.
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Monday: Oct. 29, 2018
Bellwork: Write two to three paragraphs explaining what you have learned from our study of ServSafe. This information should come from your memory. It should not involve any conversation with your neighbor. The room should be silent and full of thought and writing.
Take 15 to 20 minutes to think about, plan and then write your paragraphs.
Ch. 1 Introduction to Food Safety: Providing Safe Food
Ch. 2 Forms of Contamination
Ch. 3 The Safe Food Handler
Ch. 4 The Flow of Food: An introduction
Ch. 5 The Flow of Food: Purchasing, Receiving and Storage
Ch. 6 The Flow of Food: Preparation
Ch. 7 The Flow of Food: Service
Ch. 8 Food Safety Management Systems (very brief)
Ch. 9 Safe Facilities and Pest Management
Ch. 10 Cleaning and Sanitizing
Today, we will review Chapters 1, 2, and 3 from ServSafe.
Tuesday, we will review Chapters 4, 5 and 6.
Wednesday, we will review Chapters 7, 9 and 10.
Thursday, we will have our weekly lab.
Friday, we will have our ServSafe Manual test (100 questions).
Task One: Review ServSafe Ch. 1: Introduction to Food Safety; Providing Safe Food. Review ServSafe Ch. 2: Forms of Contamination. Review ServSafe Ch. 3: The Safe Food Handler. We will do this with a team FlipQuiz activity linked here.
Note: If you use this as a review of on your own, remember that two have incorrect answers and one is randomly weird. No- Ms. Hadley didn't make this review.
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Friday: Oct. 26, 2018
Today is the last day of the first nine weeks.
Task One: All students may watch the educational food shows from Public Broadcasting Service or ...
Work on make-up work from this or any other class to help your grade.
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Thursday: Oct. 25, 2018
Today is your lab day.
Recipe: Quick Apple Butter and Scratch-Made Buttermilk Biscuits.
Skills:
1. Quick Breads
2. Fruit preparation
3. Simmer
4. Food Processor use
5. Straining or sieving
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Wednesday: Oct. 24, 2018
Word of the Day
Master Cleaning Schedule: A document that plans how to keep an operation clean and sanitary. The master cleaning schedule should always include:
- What should be cleaned
- Who should clean it
- When it should be cleaned
- How it should be cleaned
Task One: Create a Master Cleaning Schedule for our foods lab.
- Take your notebook, a ServSafe manual and yourself into the lab.
- Find a place to sit.
- We will be making a list of all the things in the lab that need cleaning.
- Then we will make a master cleaning schedule that includes the four points from the Word of the Day.
- See how everything we do is related?
Task Two: Review our concepts by playing games with key concepts for ServSafe Chapter 10 at this website. Look in the None Shall Pass folder for your log-in information for this platform.
You may choose familiarize, which lets you do flashcard games.
You may choose solve, which lets you play games like dominoes with the material.
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Tuesday: Oct. 23, 2018
Word (really more of a concept) of the Day:
ServSafe Ch. 8. This is really all you need to know for this chapter. The new manual eliminates all but the barest information on this topic.
Food Safety Management System: Any formal program that outlines steps, principles and practices designed to keep food safe and keep facilities where food is prepared and served clean, sanitary and safe.
The two most common FSMS are HACCP and Active Managerial Control.
Hazard Analysis Critical Control Points is a system developed by NASA along with Pillsbury and a university to keep food safe for astronauts in space in the 1960s. It starts with a flow chart for each food and then sets a 'control point' at each place in the preparation of the food where it could become unsafe. There is then set of steps for monitoring, checking and verifying that the system is working.
Active Managerial Control: This system relies on the manager of a facility training, monitoring, checking and then retraining, if necessary, all employees on the safe preparation and service of food. The manager must take an active role in ensuring that food prepared in the facility is stored, prepped, cooked and served properly.
Task One: Play the Toss It or Keep It game in cooperative learning groups. This is our final work with Ch. 7 concepts from ServSafe.
Task Two: Review our ServSafe Ch. 9 concepts with a mini-lecture.
- Ch. 9 Topic: Safe Facilities and Pest Management Essential Questions
- What materials and equipment are safe to use in food-service establishments?
- How do you install and maintain equipment safely?
- How do you ensure safe utilities in food-service establishments?
- How do you handle emergencies?
- How do you prevent and/or control pests in your operation?
Task Three: Check our learning with the Quia activity linked here.
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Monday: Oct. 22, 2018
Word (really more of a concept) of the Day:
Time as a method of control
When you need to control possible bacterial contamination, time is your friend. Bacteria grow in food. They reproduce by cell division. If you have one bacterium, and you give it ideal conditions, it can grow to a BILLION in 10 hours.
Since it takes time for bacteria to grow, food-handlers can use time to control food safety.
Here are some basic times.
2 hours - lets foodhandler "recondition food" or take "corrective action" This means food in the danger zone can be reheated or chilled and then continue to be served.
4 hours - hot food can be left off temperature control for four hours provided - it was at 135F or higher when removed from temperature control AND it is served or discarded at the four hour mark.
6 hours - cold food can be left off temperature control for six hours provided - it was at 41F or lower when removed from temperature control AND it is served or discarded at the six hour mark.
(If necessary)
Task One: Take the Chapters 4, 5 and 6 Unit Test for ServSafe linked here.
Task Two: When you finish the test ...
1. Copy in your handwriting the questions you missed.
2. Look up the questions in the ServSafe manual.
3. Write down the page number where you found the question explained or answered.
4. Copy the sentence that explains the correct answer. Use quotation marks to show you are using someone else's words.
Task Three: In working groups, solidify our knowledge of the ideas and facts from Ch. 7 by by completing a concept map.
1. Holding Hot Food
2. Holding Cold Food
3. Using time as a method of control
4. Preventing contamination during service or in self-service areas.
Closer: Review the concepts we worked on today with an online quiz linked here.
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Friday: Oct. 19, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Air Gap: A place where a drain pipe stops and there is a physical gap of air between it and the drain. This is to prevent dirty water from backing up into sinks and other water-using equipment.
Chemical Sanitizer Effectiveness: The five factors that influence the effectiveness of chemical sanitizers are: pH, water hardness, contact time, temperature, concentration.
Task One: Complete a lab reflection from our work yesterday making sliders.
Task Two: Watch the "American Masters" documentary called "Jacques Pepin: The Art of Craft"
As you watch, think about what you are hearing and seeing.
At the end of class, turn in a sheet where you have summarized what you have seen in three or four sentences.
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Thursday: Oct. 18, 2018
Today is your lab day.
Recipe: Sliders. Cheeseburger Bake or Chicken Parmesan
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Wednesday: Oct. 17, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Hand-wash Station
A proper hand-wash station must have the following items.
•Hot and cold potable water.
•Soap
•Single-use towels or air dryer.
•Signage (Employees must wash hands …)
•Trash receptacle
High-Temperature Rinse Dish Machine
- A high-temperature rinse dish machine uses heat to sanitize the dishes.
- The water for the final rinse cycle on a high-temperature rinse dish machine must be at 180 degrees F.
- That’s why our lab water is so hot. The cafeteria has a high-temperature rinse dish machine.
Cleaning versus Sanitizing
Cleaning is removing surface dirt and debris
- Cleaning uses soap.
Sanitizing is reducing pathogens on a surface of a surface to a safe level.
- Sanitizing uses heat or chemicals to destroy pathogens.
Task One: Begin our ServSafe Chapter 7 review with a mini-lecture.
Task Two: Complete the Chapters 4, 5, 6 Practice test. If everyone makes a 100 on the practice test. We will not take the unit test.
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Tuesday: Oct. 16, 2018
Task One: Continue to work on the evil quiz on time and temperatures for cooking foods as most of us are still struggling with it.
Task Two: Take the Chapters 4, 5, 6 Review Quiz linked here.
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Monday: Oct. 15, 2018
Task One: Review Ch. 6 concepts by discussing the chapter activities from the manual.
Task Two: Review times and temps for cooking food with online quiz here. Take it over until you can make a 100.
Task Three: Answer the essential questions for this chapter on Food Preparation.
- What are ways to prevent cross-contamination and time-temperature abuse?
- What are the correct ways to thaw food?
- What are the minimum internal temperatures for cooking food safety?
- What are the correct ways to cool and reheat food? What times and temperatures are involved in this process?
- What foodborne illness causing agent can be controlled by time and temperature? Why?
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Friday: Oct. 12, 2018
Task One: Complete our a Kahoot reviewing ServSafe Chapter 6 material.
Task Two: Review our times and temps for cooking food with this online quiz at TestMoz
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Thursday: Oct. 11, 2018
Today is your lab day.
Recipes: Homemade Tortilla Chips.
Cinnamon Sugar with Fruit Salsa
or
Various Savory Flavors (BBQ, Greek, Taco, Ranch, Hot Ranch, Creole etc.)
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Wednesday: Oct. 10, 2018
Task One: Complete the chapter activities for the following chapters. If they are in the notes, you do not have to do them again.
Ch. 7
Apply Your Knowledge pg. 7.4
Apply Your Knowledge pg. 7.11
Chapter Review Case Study pg. 7.12
Study Questions pg. 7.13-7.14
Ch. 9
Apply Your Knowledge pg. 9.8
Apply Your Knowledge pg. 9.9
Chapter Review Activities pg. 9.14
Study Questions pg. 9.15-9.16
Ch. 10
Apply Your Knowledge pg. 10.6
Apply Your Knowledge pg. 10.10
Apply Your Knowledge pg. 10.16
Chapter Review Case Study pg. 10.18
Study Questions pg. 10.19-10.20
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Tuesday: Oct. 9, 2018
Task One: Review the key terms from the remaining chapters in ServSafe.
Task Two: Complete the Ch. 10 Notes Framework so we can be finished with ServSafe notes. Hooray!
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Monday: Oct. 8, 2018
Task One: Complete the lab reflection sheet from Thursday's Texas Sheet Cake lab.
Remember you must answer every question and use complete sentences to earn full credit.
Turn it in when you are finished.
Task Two: Complete the work from Friday - as I am sure no one finished all thos notes that were left with the sub.
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Friday: Oct. 5, 2018
You have a sub today. Behave well and make Ms. Hadley proud of the young men and women who you are.
Ms. Hadley got the flu from the FLU SHOT.
Task One: Complete the ServSafe Chapter 7 Notes Pages using the manual.
Task Two: If you finish the Ch. 7 notes, you can work on Ch. 9 as well.
Task Three: If you get tired of notes, you may review chapter key terms at the links below.
Ch. 6
Final Endpoint Cooking Temperatures Sporcle (this one is hard, folks)
Quia review for notes framework pages 1-2: http://www.quia.com/cz/515001.html
Quia review for notes framework pages 3-4: http://www.quia.com/cb/928566.html
Concept review quizlet: https://quizlet.com/_3khkci
Ch. 7
Concepts, key term review quizlet: https://quizlet.com/_3khkuf
Ch. 9
Chapter review: https://quizlet.com/_3khlxc
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Thursday: Oct. 4, 2018
Today is your lab day.
Recipe: Texas Sheet Cake.
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Wednesday: Oct. 3, 2018
Task One: Review the content from ServSafe Ch. 6 Flow of Food: Preparation with the following online websites.
Final Endpoint Cooking Temperatures Sporcle (this one is hard, folks)
Task Two: Complete the Ch. 6 review activities listed below.
Apply Your Knowledge pg. 6.7
Apply Your Knowledge pg. 6.8
Apply Your Knowledge pg. 6.13
Apply Your Knowledge pg. 6.14
Apply Your Knowledge pg. 6.17
Apply Your Knowledge pg. 6.18
Chapter Review Case Study pg. 6.20
Study Questions pg. 6.21-6.22
Task Three: Watch the video of the lab product for this week being prepared. Texas Sheet Cake.
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Tuesday: Oct. 2, 2018
Task One: Review Ch. 5 content (Flow of Food: Purchasing, Receiving and Storage).
One person will be the quiz master; the other will answer the questions. Take turns asking and answering questions.
Apply Your Knowledge pg. 5.7
Apply Your Knowledge pg. 5.12
Chapter Review Case Study pg. 5.14
Study Questions pg. 5.16-5.17
Task Two: Take the Ch. 5 review quiz linked here.
Task Three: Begin working with ServSafe Ch. 6 The Flow of Food: Preparation.
Essential Questions:
1. What practices keep food safe as it is being cut, sliced, diced or prepped in some way?
2. How does one thaw food correctly?
3. What are the minimum internal temperatures to kill bacteria and parasites in food?
4. How do you cool, store and then reheat food safely?
Task Four: Complete the ServSafe Ch. 6 Notes Pages.
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Monday: Oct. 1, 2018
Task One: Complete the ServSafe Ch. 5 Notes Framework.
Ch. 5 ServSafe is Purchasing, Receiving and Storage.
Task Two: Complete a diagram for the path that food follows through a restaurant in purchasing, receiving and storage.
Draw up a receiving area for a restaurant that includes: a back door, a table, a cart, a set of dry storage shelves, a cooler (refrigerator) and a freezer.
At each item, write the important facts to know about that part of the flow of food. Note: Purchasing occurs before the back door. You may choose any space available to write the rules for purchasing. You can show it is purchasing by drawing a dollar sign. $
Task Three: Review Ch. 5 concepts and vocabulary at the following online websites.
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Friday: Sept. 28, 2018
Task One: Take a lab reflection sheet from on top of the red 1st period work folder or the blue 4th period work folder and begin your work.
This week:
Answer in Complete Sentences. (20 points off if you don't do this.)
Tell me what you did and what you think with details.
Answer every question. (30 points off if you don't do this.)
Task Two: Review the chapter activities and questions from ServSafe Ch. 4.
Task Three: Take the Ch. 4 practice test linked here. You must log into your Quia account to take this. User names and passwords are at Ms. Hadley's desk.
Task Four: Review the Case Study from the end of the chapter in a partner share activity.
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Thursday: Sept. 27, 2018
Today is your lab day.
Recipe: Skillet Lasagna.
Preview questions:
Today we are making skillet lasagna. It is basically homemade Hamburger Helper Lasagna.
Have you had that convenience product before?
Do you like it?
What do you think will be the difference between the convenience product and our homemade product?
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Wednesday: Sept. 26, 2018
Bellwork: Log onto a classroom computer and find Ms. Hadley's daily agenda. Return to your desk.
Task One: Complete the ServSafe Ch. 4 Notes Framework.
Task Two: Answer the questions in the chapter activities for Ch. 4 on your own paper.
Apply Your Knowledge pg. 4.5
Apply Your Knowledge pg. 4.10
Chapter Review Case Study pg. 4.11
Study Questions pg. 4.12-4.13
Task Three: If you haven't completed the Ch. 2 notes, go back and work on them. Why didn't y'all finish those notes? Hmm?
Task Four: Review our key terms with the links below.
Ch. 4 Classtools.net Key Terms Review
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Tuesday: Sept. 25, 2018
Bellwork: Log onto a classroom computer and find Ms. Hadley's daily agenda. Return to your desk.
Task One: Today, you will take the unit test for ServSafe chapters 1-3.
Someone will finish this test first, and someone else will finish last. The last person to finish deserves the same quiet concentration space as the first person to finish.
For that reason, there is NO TALKING AT ALL during a test in Ms. Hadley's room. Also, I want you to have testing "muscle memory." When you take our final exam, the conditions in this room will be the same as our unit tests. Headphones, earbuds or music streaming are not allowed, either. There will be no music during the final exam, so I don't want you to be used to having it.
Ms. Hadley will announce the beginning of "test silence" and the end. Do not look around the room and decide on your own that everyone is done, so you can start talking.
Task Two: Complete the Ch. 4 ServSafe Notes Framework that will be handed out. Use the manual and make sure you answer completely and accurately.
Task Three: If you finish the notes, you can review some of the chapter material with the Sprocle Quizzes below.
Ch. 4 Classtools.net Key Terms Review
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Monday: Sept. 24, 2018
Fettuccini Alfredo
Bellwork: Complete a lab reflection on Friday's lab experience. There is a half-sheet handout for this activity. You must answer fully all questions on the sheet to earn credit for lab.
DO NOT use the textese "IDK."
Write out complete sentences and make your reflection a worthwhile activity that tells me what you did in lab and thought of your product.
Task One: We're going to do an little activity called ...
1. First you will answer a question the best you can.
2. Then you will use resources (books in the room, the Internet) to seek information about the question.
3. Then we will share what we know as a group.
4. We will take notes on this entire process, so you (and Ms. Hadley) can see the progression of your thoughts and knowledge.
Note: Today's question is a Taste Exploration as well.
Preview Questions
1. What does a grape taste like to you? Don't say a grape. Describe its flavor.
2. Do you like grapes?
The Question
What is the deal with Cotton Candy or Candy Dream grapes?
Follow up thoughts from Ms. Hadley: Are they a natural product? Are they some kind of Frankenfood? Are they injected with flavor somehow?
Now:
Research these questions on the Internet. What can you find out about grapes, grape juice, grape flavoring and Cotton Candy or Candy Dream grapes in particular?
More reading if you're interested.
Task Two: Take the ServSafe chapters 1-3 practice test linked here.
Note: Your Unit Test for these chapters is Tuesday, Sept. 25, 2018.
This is your opportunity to make up any missing work and get yourself ready for this unit test.
Task Three: See last Thursday's agenda for a complete set of review activities online for these three chapters.
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Friday: Sept. 21, 2018
Lab Today:
Fettuccini Alfredo (No, it doesn't need chicken.)
Fresh Parmesan cheese and fresh Romano cheese
Task One: Lab anticipation questions.
Lab requirements:
Wash hands early and often.
No horseplay.
Be a part of the team.
Take on all tasks without excuses or whining.
Make sure all dishes/equipment are clean.
Clean and sanitize counters, sinks, stoves and other surfaces.
Make sure to provide Ms. Hadley a sample of your product.
Use your job assignment sheet to see who is responsible for tasks.
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Thursday: Sept. 20, 2018
Bellwork: Log onto a classroom computer and find Ms. Hadley's daily agenda. Return to your desk.
Task One: Review the concepts from Chapters 1-3 in the ServSafe manual.
Task Two: Take the ServSafe Practice Test Chapters 1-3 linked here.
Task Three: Take the online safety quiz linked here. Take it over and over until you make a 100. This is required for lab.
Task Four: Watch the video on preparing the Fettuccini Alfredo from America's Test Kitchen.
Task Five: If you make 100 on the practice test and the safety test, you may practice vocabulary with the links below.
Chapter 1
Quizlet: https://quizlet.com/_2gibq0
Classtools.net: http://www.classtools.net/arcade/201809_TCWbYF
Chapter 2
Small Quizlet set https://quizlet.com/_2htiaq
Large Quizlet set https://quizlet.com/_2ie57l
Classtools.net set http://www.classtools.net/mob/quiz_89/ServSafe_Chapter_2_Small_Set_ITTrH.htm
Quia concept review http://www.quia.com/pop/613612.html
Educaplay bacteria or virus https://www.educaplay.com/en/learningresources/2797817/ss_ch_2_bacteria_or_virus.htm
Educaplay what risk is it? https://www.educaplay.com/en/learningresources/2798087/which_danger_is_it.htm
Food-borne pathogens review https://www.sporcle.com/games/debrahadley/foodborne-pathogens---bacteria
Chapter 3
Ch. 3 Concept set https://quizlet.com/_2l7rxh
Ch. 3 key terms set https://quizlet.com/_344qz1
Ch. 3 classtools.net set https://www.classtools.net/mob/quiz_66/F2_ServSafe_Ch_3_The_Safe_Foodhandler_ehoPH.htm
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Wednesday: Sept. 19, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Hand Care:
•Fingernails should be short and clean. If you can see the nail above the finger when looking at the palm, the nails are too long.
•False nails are generally not allowed.
•Nail polish is not allowed. It can chip off into food and become a physical contaminant.
•Cover wounds or cuts with a bandage and a glove.
Task One: Complete the Ch. 3 Review by answering our unit's essential questions.
1. How do foodhandlers contaminate food?
2. What is a good personal hygiene program?
3. What do foodhandlers need to know about hand care, eating and drinking and smoking on the job?
4. What kind of attire is appropriate for a foodservice setting?
Task Two: Complete the Ch. 3 Review Quiz linked here.
Task Three: Proper Handwashing Sporcle
Ch. 3 Concept set https://quizlet.com/_2l7rxh
Ch. 3 key terms set https://quizlet.com/_344qz1
Ch. 3 classtools.net set https://www.classtools.net/mob/quiz_66/F2_ServSafe_Ch_3_The_Safe_Foodhandler_ehoPH.htm
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Tuesday: Sept. 18, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
How to Wash Hands:
- Wet hands and arms with the hottest water you can stand.
- Apply soap.
- Scrub hands and arms. Pay attention to nails, backs of hands and between fingers. Scrub for 10 to 15 seconds.
- Rinse hands and arms thoroughly under warm running water.
- Use a single-use towel or hand dryer to dry hands.
(Note: use towel to turn off water and open any doors.)
Single-Use Gloves: Single use gloves are disposable, so they are worn until they are torn, dirty or soiled and then thrown away.
Foodhandlers should wash hands before putting on gloves.
Gloves cannot be used in place of hand-washing.
Never blow in gloves or roll them down to make them easier to put on.
New Curriculum Topic today: ServSafe Ch. 3, The Safe Foodhandler.
Essential Questions
1. How do foodhandlers contaminate food?
2. What is a good personal hygiene program?
3. What do foodhandlers need to know about hand care, eating and drinking and smoking on the job?
4. What kind of attire is appropriate for a foodservice setting?
Task One: Complete the Ch. 3 Notes Framework.
Task Two: Review essential questions for chapter.
Task Three: Online vocabulary review activities linked below.
Ch. 3 Concept set https://quizlet.com/_2l7rxh
Ch. 3 key terms set https://quizlet.com/_344qz1
Ch. 3 classtools.net set https://www.classtools.net/mob/quiz_66/F2_ServSafe_Ch_3_The_Safe_Foodhandler_ehoPH.htm
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Monday: Sept. 17, 2018
No school today for students or staff because of Hurricane Florence.
Did you know that WCHS was used as a Red Cross emergency shelter for people from Collettsville, the Globe, Edgemont and other parts north?
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Friday: Sept. 14, 2018
Task One: Log onto a classroom computer and begin the ServSafe Ch. 2 review quiz linked here.
Task Two: Review Ch. 2 Concepts with links from Thursday's agenda. Make sure you activate and can use your Quia account. The username and password are on the sheet at the corner of Ms. Hadley's work table.
Task Three: Complete and turn in the Ch. 1 Mastery Project.
Task Four: If you are not working or become loud, I will hand out the Ch. 3 Notes Framework.
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Thursday: Sept. 13, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Microorganisms: Small, living organisms that can be seen only through a microscope. Includes bacteria and fungi. Some scientists classify viruses as a microorganism, but others say viruses are not living. Viruses are microscopic – that is you need a microscope to see one.
Pathogen: Harmful disease causing organisms that can be spread through or by food. The common categories of pathogens are: Bacteria,,Viruses, Parasites, Fungi.
Task One: Students may have 35 minutes to work on the Ch. 1 Mastery Project.
If you have finished the Mastery Project, then you may review our Ch. 2 material with the following list of links.
Small Quizlet set https://quizlet.com/_2htiaq
Large Quizlet set https://quizlet.com/_2ie57l
Classtools.net set http://www.classtools.net/mob/quiz_89/ServSafe_Chapter_2_Small_Set_ITTrH.htm
Quia concept review http://www.quia.com/pop/613612.html
Educaplay bacteria or virus https://www.educaplay.com/en/learningresources/2797817/ss_ch_2_bacteria_or_virus.htm
Educaplay what risk is it? https://www.educaplay.com/en/learningresources/2798087/which_danger_is_it.htm
Food-borne pathogens review https://www.sporcle.com/games/debrahadley/foodborne-pathogens---bacteria
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Wednesday: Sept. 12, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
8 most common allergens: Wheat, eggs, dairy, soy, fish, shellfish, peanuts, tree nuts. Food allergies are the body’s immune response to a protein. This response is inappropriate and may lead to symptoms including, wheezing, rash, trouble breathing, hives, nausea, stomach pain and anaphylactic shock. Allergies can be deadly.
Cross-contact: When substances from an allergen are transferred to another food product. This can be deadly to people with severe allergies. It is like cross-contamination, but is only for allergens or products containing allergens.
Task One: Complete the online lesson at Formative for the remaining Ch. 2 content.
Task Two: If they finish this work, then they can review chapter concepts at the links below.
Bacteria Google Forms Quiz linked here.
Viruses Speed Matching Game
Quizlet: https://quizlet.com/_2gibq0
Classtools.net: http://www.classtools.net/arcade/201809_TCWbYF
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Tuesday: Sept. 11, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Hygiene: Practices that contribute to maintaining health and preventing the spread of disease, especially through cleanliness. Hygiene practices include showering, handwashing, sanitary toilets and waste management.
Cross-contamination: This occurs when microorganisms are spread from one food item to another. This may be by a foodworkers’ hands, by contaminated equipment or tools or by contaminated surfaces.
Task One: Review our content from yesterday with the Bacteria Google Forms Quiz linked here.
Task Two: Complete our "The food is out to get you!" sheet on Viruses.
Task Three: Work on our Mastery Project from Ch. 1 for 40 minutes.
Task Four: Review our material on viruses with Speed Matching Game linked here.
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Monday: Sept. 10, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Personal Hygiene: The cleanliness of the body, clothing and hair. Good personal hygiene means an employee comes to work freshly showered and in a clean uniform. Handwashing after using the bathroom, between tasks and after touching face, hair, body or clothing is essential to good personal hygiene.
Hand washing: One of the best ways to prevent the spread of foodborne illness is by washing hands. Hands should be washed after every trip to the bathroom, between tasks, before putting on gloves, after touching hair, body, clothing or face and after coughing, sneezing, smoking or leaving and returning to the prep area.
Task One: Begin our study of ServSafe Ch. 2 by reviewing the essential questions.
Chapter Topic: Forms of Contamination
1. What are biological, chemical and physical contaminants?
2. How can food workers prevent the accidental or deliberate contamination of food?
3. What is an appropriate response to a foodborne-illness outbreak?
4. What are common food allergens and how can food workers deal with allergic customers?
Task Two: Review "The food is out to get you!" concept sheet on Bacteria.
Task Three: Bacteria concept review with online matching activity linked here.
Task Four: Round Robin notes activity.
Work on Ch. 2 Notes focusing on first two pages of handout.
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Friday: Sept. 7, 2018
Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Physical contaminants are tangible items that don’t belong in food and can injure or make people sick. Physical contaminants can be objects that don’t belong like staples, glass or bandages. They also can be things that are a part of a food but left in like bones, shells, scales etc.
Task One: Review the Ch. 1 Mastery Project assignment sheet.
Task Two: Work on the Mastery Project.
Task Three: If you haven't taken the Ch. 1 review quiz, then do so.
Task Four: If you complete all the tasks above, then you may review our vocabulary for this chapter at the links below.
Quizlet: https://quizlet.com/_2gibq0
Classtools.net: http://www.classtools.net/arcade/201809_TCWbYF
Task Five: Put a serious tidy on the lab.
Task Six: Make ourselves a frappuccino. Yum.
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Thursday: Sept. 6, 2018
Bellwork: Copy down the Words of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Contaminant: Something harmful in food that doesn’t belong there.
Biological contaminant: Microorganisms including bacteria and viruses. They are also called pathogens. They can only be seen with a microscope and are living organisms.
Chemical contaminant: Chemical contaminants include cleaners, polishers, sanitizers, machine lubricants (grease and oil), and pesticides. Chemical contamination is generally accidental and comes from improper storage and leaking containers. It may also come from careless use of sanitizers or cleaners.
Task One: Go over the Ch. 1 Notes pages for complete and accurate answers with a Centripetal Review.
Task Two: Review the assignment sheet for the Mastery Project for Ch. 1 ServSafe - Introduction to Food Safety and Sanitation.
Task Three: Complete the review quiz for ServSafe Ch. 1 linked here.
Other information: Find below links for reviewing the key terms for ServSafe Ch. 1
Quizlet: https://quizlet.com/_2gibq0
Classtools.net: http://www.classtools.net/arcade/201809_TCWbYF
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Wednesday: Sept. 5, 2018
Bellwork: Copy down the Words of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Foodborne illness: A disease transmitted to people by food.
Foodborne illness outbreak: When two or more people get sick with the same illness after eating the same food. To be categorized as an outbreak, the illness must be identified by laboratory testing.
Task One: Complete the ServSafe Manager's course notes page for Chapter 1.
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Tuesday: Sept. 4, 2018
Bellwork: Answer the interest questions on peaches/nectarines.
1. What is a drupe or stone fruit?
2. What is a nectarine?
3. What is the difference between a nectarine and a peach?
4. Have you ever eaten fruit (any fruit) from a local orchard before?
Task One: Take the Obj. 1.01 Unit Test. Use your note card, if you made one. And turn it in for extra credit.
Task Two: Tasting and demonstration.
- How to instantly peel a peach.
- Tasting local nectarines from Perry Lowe Orchard in Alexander County.
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Friday: Aug. 30, 2018
Bellwork: Log onto the classroom computers and find today's agenda on Ms. Hadley's webpage.
Task One: Take the Obj. 1.01 Careers Practice Test linked here.
Task One: Continue work on Obj. 1.01 Job Application Project.
Turn it in by the end of the period.
Note: Your Obj. 1.01 test is on Tuesday, Sept. 4 when we return from Labor Day. Work on your notes card and study.
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Thursday: Aug. 30, 2018
Bellwork: Copy down the Words of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Career Preparation: A group of courses, an education program, an internship or apprenticeship that can lead to a job in a particular career pathway. Career preparation can include on-the-job training, certificate programs, community college or universities.
Hospitality, tourism and restaurant management: The industry that covers business and services for people who are traveling or dining out. These businesses include restaurants, diners, cafeterias, hotels, motels, resorts, cruise ships, rental car companies and lots of other outlets that provide for travelers and vacationers.
Trade School: A trade school, also known as a technical school or a vocational school, is an educational institution that exists to teach skills related to a specific job.
***********
Task One: Complete the concept review quiz on Google forms linked here. Yes, you will have to remember things and type them. This is not multiple choice.
Task Two: Work through the Obj. 1.01 Careers Mini-Project today. Create applications for one of the careers we are studying.
Don't know what an application looks like? Look one up online here.
A checklist for your project will be provided.
Complete this project and turn it in Friday by the end of class.
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Wednesday: Aug. 29, 2018
Bellwork: Copy down the Words of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Human Services: Human Services are those jobs which provide a Service to Society, particularly in times of crisis.
Hospitality and Tourism: The hospitality industry is a broad category of fields within service industry that includes lodging, event planning, theme parks, transportation, cruise lines, and additional fields within the tourism industry.
Tourism – the industry, services and facilities people use when traveling somewhere for fun, pleasure or entertainment
Career Pathways: A group of careers that are related to each other through skills, vocabulary or trade.
Examples include hotels, motels, catering and restaurants in the hospitality career pathway.
Task One: Complete the Notes Framework for Obj. 1.01 Careers in Culinary Nutrition.
Task Two: Work through the Deck Toys lesson from yesterday and retake the quiz. If you improve your grade, you can earn extra credit.
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Tuesday: Aug. 28, 2018
Bellwork: Copy down the Words of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.
If you have time, draw a picture. Pictures are a powerful form of memory.
Culinary Nutrition
The application of nutrition principles combined with food science knowledge and displayed through a mastery of culinary skills.
Dietitian
A person who is an expert on diet and nutrition. Dieticians are trained to give people advice on how to use nutrition to improve health and/or manage medical conditions.
Task One: Complete the online Student Information Form. Make sure you are using the link for the correct class period.
First Period: Student Information Form linked here.
Fourth Period: Student Information Form Linked here.
Task Two: Begin our work with Foods 2, Obj. 1.01 - Careers in Foodservice.
Work through online lesson on Deck Toys linked here.
F2 Obj. 1.01 Deck Toys lesson *
Essential Questions
1. What career pathways are available in the culinary nutrition field?
2. What career preparation is necessary for careers in culinary nutrition?
* Note: To get credit for this activity, you must complete the quiz at the end of the Game Board Lesson.
(If you finish the online lesson then ...)
Task Three: Review key terms for Obj. 1.01 Careers in Foodservice.
Classtools.net set for Obj. 1.01
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Monday: Aug. 27, 2018
Task One: Attendance and Ice Breaker Activity (10 things about me: Have I ever ...)
Task Two: Paperwork review
Task Three: Hadley 101 PowerPoint
Task Four: "Who Am I?" cards activity. Discuss setting three goals and make a rough draft.
Task Five: Find your Passion PowerPoint.
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