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  • 6th Grade Wheel

Plan, gather/prepare, cook, eat, and clean.

Students will learn about safety and sanitation standards, proper food and equipment handling/use, and simple preparation techniques in order to cook for themselves or a group.

Content learned in class will prepare them to take the ServSafe Food Handler Exam in order to obtain a food handler card. This card is necessary if they plan on going into the food industry as a first job.

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Extra Food Safety Resources
lab_make_up_form
File Size: 21 kb
File Type: lab make up
Download File

student-lab-evaluation.doc
File Size: 24 kb
File Type: doc
Download File

kitchen-work-plan-4.doc
File Size: 224 kb
File Type: doc
Download File

kitchen_work_plan_5.doc
File Size: 44 kb
File Type: doc
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kitchen_work_plan_6.docx
File Size: 93 kb
File Type: docx
Download File

cooking_at_home_project.doc
File Size: 30 kb
File Type: doc
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cooking_at_home_multi_media_project.doc
File Size: 30 kb
File Type: doc
Download File

2nd_timer_cooking_at_home_log.docx
File Size: 63 kb
File Type: docx
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2nd_timer_cooking_at_home_monthly.doc
File Size: 23 kb
File Type: doc
Download File

sg_basic_table_manners.doc
File Size: 225 kb
File Type: doc
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sg_basic_kitchen_vocabulary.docx
File Size: 173 kb
File Type: docx
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sg_table_settings.docx
File Size: 431 kb
File Type: docx
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sg_hand_dishwashing.docx
File Size: 171 kb
File Type: docx
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pumpkin_pie___crust.doc
File Size: 26 kb
File Type: doc
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bacon-green-bean-casserole.doc
File Size: 224 kb
File Type: doc
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garlic-mashed-potatoes.doc
File Size: 225 kb
File Type: doc
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cranberry-sauce-recipe.doc
File Size: 223 kb
File Type: doc
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vegetarian-gravy.doc
File Size: 226 kb
File Type: doc
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green-bean-casserole.doc
File Size: 223 kb
File Type: doc
Download File

Additional Resources:
Serving Sizes
Knives
Food Borne Illnesses Part 1
Food Borne Illnesses Part 2
E. Coli
Solar Cookers
Grease Fires
Tools and Uses (note: the "spatula" used to flip food, we call a "turner" in class)
Egg Replacements
Dishwashing Tips Video
How to Measure
Equivalents
Also see 6th grade page for more resources.

IMPORTANT DUE DATES:
November 30: Menu
December 5: Outline
December 12: Rough Draft
​December 19: Final Project

January 8: Cookbook (recipes done in class with notes, cover, table of contents/page numbers)
​
______________________________
WEEKLY AGENDA


Wk of Jan 7
M: Demo
T: Lab 17: Sugar Cookies;  Cookbooks Due
W: Cookbook (work on peer grading)
Th: Clean cubbies/kitchens
F: Clean cubbies/kitchens LAST DAY!

Wk of Dec 24- Jan 4: Winter Break

Wk of Dec 17
M: Go over recipe: Rosti
T: Work on C@H & Cookbook
W: C@H (work on peer grading)
Th: Prep potatoes
F: Lab 16
​(Print out plan/eval/recipes)

Wk of Dec 3
M: Work on C@H
T: Work on C@H
W: C@H RD Due 
Th: Demo 15
F: Lab 15: Spaghetti
​(Print out plan/eval/recipes)

Wk of Dec 3
M: Go over recipe (make changes), steam potatoes
T: Lab 13: Potato Soup
W: C@H Outline Due (work on drafts)
Th: Demo 14 (notes on changes, steam potatoes): Corn Chowder
F: Lab 14
​(Print out plan/eval/recipes)

Wk of Nov 26
M: Work on C@H
T: Demo 11 Pumpkin Pancakes; More work on C@H
W: Demo 12 Pumpkin Pasta
Th: Lab 11
F: Lab 12
​(Print out plan/eval/recipes)

Wk of Nov 19
Break. Enjoy time with family & friends.

Wk of Nov 12
M: No School
T: Lab 10 HARVEST FEAST: Go over recipes/begin potato prep (cut, store in water)
W: Cook potatoes/turkey
Th: Carve turkey, prep soup, make cranberry sauce, finish potatoes, prep green beans
F: Reheat & Eat! (garlic bread if we get a donation from Boudin this year) BRING TO GO CONTAINERS.
​(Turkey, scroll up for the rest of the recipes)
​Bonus recipe: pumpkin cheesecake

Wk of Nov 5
M: Finish pumpkin prep (bring plan/eval print outs and recipe)
T: Pie crust (bring pie pan)
W: Pie filling
Th: Lab 9: Bake/C@H Assignment Details
F: Eat (modified schedule)
​(Scroll up for the Pumpkin Pie & Crust recipe)

Wk of Oct 29
M: Pumpkin planning; pumpkin saw demo
T: Clean/cut open pumpkin
W: Lab 8: Finish carving
Th: Cut up pumpkins/roast seeds
F: Steam/puree pumpkins

Wk of Oct 22
M: Demo: Pan Roasted Radishes
T: Food Presentation Video ; Finalizing Menu Items; Sample Cooking at Home Video
W: Demo: Pan-Charred Green Beans
Th: Lab 6: Pan Roasted Radishes
F: Lab 7: Pan-Charred Green Beans

Wk of Oct 15
M: No School
T: Cutting types assignment; knife skills test review
W: Microwave Marshmallow Monster Experiment and Microwave Soap Experiment
Th: Demo Veggie Platter 2.0/Knife Skills  
F: Lab 5: Veggie Platter 2.0 (bias sliced cucumber & carrot sticks with dip)

Wk of Oct 8
M: Just Eat It video
T: Finish Just Eat It and discuss repercussions of food waste and brain storm ways to avoid it
W: How to complete a kitchen work plan/evaluation
Th: Demo Veggie Platter/Knife Skills  
F: Lab 4: Veggie Platter (carrots, celery, and cucumber with ranch)

Wk of Oct 1
M: Test Review
T: Cont Test Review
W: Finish Test Review/Basic Skills
Th: Lab 3: Oat Bars (sub honey for corn syrup; optional- add nuts/seeds/dried cranberries)
F: Just Eat It (Begin video, eat oat bars)


Wk of Sept 24
M-F: Test Prep
Lab 2: Mug Cakes

Wk of Sept 17
M-F: Water; Lab Procedures
Lab 1: ​Ice Cream in a bag

Wk of Sept 17
M-F: Safety & Sanitation; Dishwashing

Wk of Sept 10
M-F: Tools & Uses; Measuring

Wk of Sept 10
M-F: Stove/Oven Use; Serving Sizes; Equivalents; Abbreviations

Wk of Sept 3
M: No school; go play outside
T-F: Microwave use & food borne illnesses

Wk of Aug 27
M: Cont drawings/name tents
T: Prepare presentations
W: Finish drawings, tents, presentations
Th: Presentations
F: Presentations

Wk of Aug 20
M: Cont drawings/name tents
T: Prepare presentations
W: Finish drawings, tents, presentations
Th: Presentations
F: Presentations

Wk of Aug 13
M: Teacher Work Day
T: Teacher Work Day
W: Teacher Work Day
Th: Name Tents
F: Drawings



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