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Q: was the last lab the first time you have ever made muffins?
recipe cost out/ sanitation quiz

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Q; What was the leavening agents in yesterday's lab?
Reading Questions page 668-671

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Q what is your role in today's lab?
lab day
muffin lab reflection and cookbook guidelines

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muffin demo
Q:What is the difference between a quick bread and yeast bread?
A: the leavening agents: ingredients that make bake goods rise p.656 explain
applesauce muffin demo
call out proper measuring techniques liquid, brown sugar, flour (scoop and level). Mise en place containers, roles. What's due?reflection, take photos for cookbook

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Question:
Why is it dangerous to thaw food at room temperature?

FBI most wanted posters
download open book creator app

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ice breakers

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name tags
syllabus, lab rules sign and turn in via Google classroom

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Ask about notebooks note taking necessary.

1.question of day

2.power point slides 1-10

-Students write vocab words on paper

-pause to allow students to fill in

OPEN text books to page278

-look at picture on 278”why does proper storage keep food safe?”

Read p. 280 and fill in vocabulary,

Write on board and let the students know they will need to answer these questions when called

What are the symptoms of foodborne illness?

What is bacteria?

What are the 4 basic food safety rules?(discuss)

Check photo what instrument is the cook using and why?

What is another kitchen tool or product used to ensure food safety?

(Gloves cutting board hairnet, sponges, soap, sanitizer…)

Read page281 fill in vocabulary

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finish class 3: students write 5 quiz questions, from 281, Students read 282-283 fill in vocab, List 3 methods to avoid cross contamination. Complete worksheet in Google classroom

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orfoodhandlers.com videos skip the intro video play 1-6. students log in to