2013 www.isd518.net/resources Carol Coriolan and Dorothy Orde Worthington ABE 2013 Materials: www.isd518.net/resources cook prep cook dishwasher server [FOOD SAFETY – BEGINNING ESL] In this unit the student will learn how to safely prepare and serve a stir fry meal. Topics covered include proper hygiene, proper food handling and food service careers. All materials referred to in this unit can be found at www.isd518.net/resources www.isd518.net/resources Food Safety Beginning ESL Section 0.5 Use food safety vocabulary Section 1. Section 5. Demonstrate good hygiene for food service careers Match cleaning product to use Final Product: Safely prepare and serve a stir fry meal Section 4. Section 2. Set a table and serve in a sanitary way Prep foods safely avoiding cross contamination Section 3. Sort foods into correct serving temperatures www.isd518.net/resources Unit: Food Safety Section Product 0.5 (S.5) Description: Using food safety vocabulary Materials: ECHO DVD Unit Plan NRS Level: ESL Beg. Literacy – High Beg. ESL/<181 – 200 Materials S0.5A1a S0.5A1b Preventing Food Borne Illness, ECHO DVD, transcript S0.5A2 Cloze Exercise S0.5A3 “All About Germs” http://eatingwell.ca5aday.com/lessons.asp Activity Product 1 (S.5-A1) Match Echo Vocabulary words with picture Activity Product 2 (S.5-A2) Activity Product 3 (S.5-A3) Complete close activity of Complete “All About ECHO script Germs” Reading and quiz Section 0.5: Using food safety vocabulary Activity 1 (S0.5A1a): Discuss food safety vocabulary. (S0.5A1b) View “ECHO” DVD as the teacher reads the subtitles. (Go to www.echominnesota.org >>click on “View all shows”>>”Food Safety”>>”Preventing Food Borne Illness” to access information about ordering the DVD) Activity 2 (S0.5A2) Watch a second time as students fill in cloze activity. Activity 3: (S0.5A3) Read and discuss “All About Germs”. Complete the quiz. (Go to http://eatingwell.ca5aday.com/lessons.asp >> Click on “Beginning High 6 – Worksheet #3 for the Reading and Worksheet #4 for the quiz.) OR – direct links: Eating Well Living Well – Beginning High, Unit 6 (Teacher’s Notes- LP-6 and LP-7) http://www.eatingwell.ca5aday.com/Lesson/BEG_HIGH/BH_6/BH6.pdf All About Germs: Worksheet #3, #4 and answer key for #4 (Worksheets) http://www.eatingwell.ca5aday.com/Lesson/BEG_HIGH/BH_6/BH6_WorkSheets.pdf www.isd518.net/resources Section Product 1 (S1) Materials Description: S1A1 PPT “Food Service Careers” Demonstrate good hygiene S1A1a Write the name of the for food service careers career under the picture EASY at Work video 4-1 Materials: S1A1b Cut and match food Power point service career pictures EASY at Work video S1A2 PPT “Personal Hygiene for Food Service” S1A2 Proper Hand Care WS S1A3 Hand washing Fact Sheet S1A3 Activity Sheets Projector Computers and printer Activity Product 1 (S1-A1) Match food service pictures with names Activity Product 2 (S1-A2) Identify proper and improper work clothing and hand care Activity Product 3 (S1-A3) Identify the steps and equipment for handwashing Activity Product 4 (S1-A4) Create and Print a good hygiene poster on the computer Section 1: Demonstrate good hygiene for food service careers Activity 1: Ventures 1, Unit 8, pp. 96-97. P. 96 is a picture of a restaurant that shows different careers. P. 97 has listening activities to match career vocabulary to pictures and the pronunciation of career words. (Or Ventures Basic, Unit 8, pp. 96-98. P. 96 is a picture of a store including a lunch counter that shows different careers. Pp. 97-98 have listening to match career vocabulary to pictures and the pronunciation of career words.) View power point S1A1 Food Service Careers. S1A1a: Students write the names of the careers under the pictures while watching the power point a second time. Add Ventures 1, p. 128 Label career photos and then write career in place of work (hospital, construction site, and restaurant) Watch EASY at Work: Unit 4 Lesson 1- Introduces proper kitchen staff attire. Some of the vocabulary includes hygienic, prep cook, apron, scarf, and jacket. Students complete Easy at Work Unit 4 Lesson 1- worksheet that reinforces the vocabulary. (Digital Education Productions, www.easyeld.com) www.isd518.net/resources S1A1b: Students cut and match food service career pictures with names. Activity 2: View ECHO Vignette-Food Safety “Employee Health and Hygiene” Please visit the City of Minneapolis’s Health Department’s website or echominnesota.org to view these videos. (Go to www.echominnesota.org >>click on “View all shows”>>”Food Safety”>>”Employee Health and Hygiene” to access information about ordering the DVD) View power point S1A2: “Personal Hygiene for Food Service” S1A2: “Proper Hand Care” – Students put an X on items that are not good hygiene for a food service worker. Activity 3: As an introduction, pantomime hand washing and ask “What am I doing?” Read together the “Proper Hand washing Fact Sheet” Students complete “Proper Hand washing Activity Sheets 1-3” Students demonstrate proper hand washing. Activity 4: S1A4: Teacher demonstrates making a poster using the projector as students follow along the printed directions. Students then make a poster in the computer lab with guidance from the teacher. www.isd518.net/resources Section Product 2 (S2) Description: Prep foods safely avoiding cross contamination Materials: Power points Highlighters ECHO video Materials Activity Product 1 (S2-A1) S2 PowerPoint “Don’t Let What Match prep vocabulary Happened to Me Happen to You” EASY at WORK Unit 4, Lesson 3 S2A1 PowerPoint “Food Prep Vocabulary S2A1 Food prep vocab WS ECHO video “Protection from Contamination” S2A2a Preparing Food Safely Word Search S2A2b Preparing Food Safely Fact Sheet and Matching Worksheet S2A2c and S2A2d Cutting Board Worksheets Ventures Basic S2A3 a, b and c Cleaning and Sanitizing worksheets Activity Product 2 (S2-A2) Sort foods that need to be separated Activity Product 3 (S2-A3) Identify the steps to insure equipment is properly cleaned Section 2: Prep foods safely, avoiding cross contamination View and discuss the power point picture story S2 Intro: “Don’t Let What Happened to Me Happen to You” Adapted from the following source: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM212693.pdf Don't Let What Happened to Me, Happen to You. Protect People Everywhere: Wash Your. Hands, Use Gloves or Utensils, and. Never Work When You Are Sick. Activity 1: Watch EASY at Work: Unit 4 Lesson 3 This lesson shows the work of a prep cook. Some of the vocabulary used includes slice, dice, rotate, zest, chop, and peel. We also did the EASY at Work worksheet from Unit 4 Lesson 3 p8 and 10 that reinforced the vocabulary. View power point S2A1 “Food Prep Vocabulary” on prep vocabulary. S2A1: Students label the pictures of food prep vocabulary while watching the power point a second time. www.isd518.net/resources Activity 2: View ECHO Vignette-Food Safety “ Protection from Contamination” Please visit the City of Minneapolis’s Health Department’s website or echominnesota.org to view these videos. (Go to www.echominnesota.org >>click on “View all shows”>>”Food Safety”>>”Protection from Contamination” to access information about ordering the DVD) S2A2a Students complete the Word Search. Discuss the vocabulary of raw meats, poultry, and seafood and ready to eat foods (fruits and vegetables) and the other words in the word search. S2A2b Students complete the vocabulary matching exercise. Have students find the words in the top half of “Preparing Food Safely Fact Sheet” and underline or highlight them. Read together the top half of “Preparing Food Safely Fact Sheet” and do the Optional Activity 1 worksheet. S2A2c and S2A2d Cutting Board Worksheets: Cut out the foods and put them on the correct cutting board. Activity 3: As an introduction, Ventures Basic: Unit 9 pp 110-111. P.110 has a picture of a family doing household activities: washing dishes, drying dishes, making lunch. P.111 has listening activities to go with the vocabulary. S2A3a and S2A3b Read together “Cleaning and Sanitizing” and How to Clean and Sanitize”. S2A3c Students number the steps in cleaning and sanitizing. www.isd518.net/resources Section Product 3 (S3) Description: Sort foods into correct serving temperatures Materials: ECHO video Power points Materials ECHO video S3A1 PPT “Food Vocabulary” S3A1a Food Vocabulary WS S3A1b Hot and Cold Foods WS S3A2a “Is it done yet” posters S3A2b 27 sentences WS S3A3c “Preparing Food Safely” WS S2A2b “Preparing Food Safely” Fact Sheet S3A3 “Thermometers” S3PA1 Food Vocabulary refrigerator Thermometers: food, oven, Activity Product 1 (S3-A1) Identify which foods need to be served hot or cold Activity Product 2 (S3-A2) Activity Product 3 (S3-A3) Correctly read a thermometer Label a thermometer template at various temperatures with critical temperatures for food handling and storage Section 3: Sort foods into correct serving temperatures Activity 1: View ECHO Vignette-Food Safety “Times and Temperatures” Please visit the City of Minneapolis’s Health Department’s website or echominnesota.org to view these videos. (Go to www.echominnesota.org >>click on “View all shows”>>”Food Safety”>>”Times and Temperatures” to access information about ordering the DVD) View power point S3A1 Food Vocabulary. S3A1a: Fill in Food Vocabulary Worksheet while watching the power point a second time. S3A1a: Make copies of the food vocabulary worksheet and cut them apart. Number the students either 1 or 2. Form 2 lines. Pass out a picture to each student. Each student asks the person across from them, “What is this?” They then switch cards. The person in line 2 moves over one person to the left. (The end person walks around to the beginning of the line.) This continues until they are back to the person they started with. S3A1b: Complete Hot and Cold Sorting worksheet Activity 2: S3A3a Read together the “Is it done yet?” handout - http://www.fsis.usda.gov/wps/wcm/connect/836ce170-21a7-46fdac5d-d220df8d4726/IsItDoneYet_poster.pdf?MOD=AJPERES&amp;CACHEID=2874449f-09e3-4d34-8d30-e2f115aee4b9 www.isd518.net/resources Show pictures of foods with thermometers. Give dictation sentences from the information given. Ask if any student has a meat thermometer at home. Ask them to use it and report what dishes they used it with. S3A2b: 27 Sentences Worksheet: Students draw a number and then practice saying sentence that goes with their number. They practice at their table in a group of 4. Activity 3: S3A3c Students complete the word search. Discuss the vocabulary. S3A3d Students complete the vocabulary matching worksheet. (From S2A2b) Read together the bottom half of “Preparing Food Safely Fact Sheet”; the section on Control time and Temperature and the information sheet “Types of food thermometers” View power point S3A3 Thermometers. Discuss the Danger Zone Complete Optional Activity 2 (From S2A2b, “Preparing Food Safely Fact Sheet”): Danger Zone (You can have the power point slide on the screen to help students to fill in the thermometer.) Product Activity: View Power Point S3PA1 Sorting Food Vocabulary S3PA1: Fill in Food Vocabulary Worksheet while watching the power point a second time. S3PA2: Students cut out and sort foods in the correct serving temperature box. Optional additional activity: Make copies of the food vocabulary worksheet and cut them apart. Number the students either 1 or 2. Form 2 lines. Pass out a picture to each student. Each student asks the person across from them, “What is this?” They then switch cards. The person in line 2 moves over one person to the left. (The end person walks around to the beginning of the line.) This continues until they are back to the person they started with. www.isd518.net/resources Section Product 4 (S4) Description: Set a table and serve in a sanitary way Materials: EASY at Work video Power point Materials Activity Product 1 (S4-A1) Activity Product 2 (S4-A2) Activity Product 3 (S4-A3) Identify proper attire for food Demonstrate how to place Identify proper handling of S4A1 Power point service silverware in the correct place food and equipment when S4A1 Proper Attire WS serving “How to Set a Table” from www.elcivics.com S4A3 Proper Handling of Food and Equipment PPT S4A3 a and b Proper Handling in Food Service WS S4A3c Table Setting Scorecard Section 4: Set a table and serve in a sanitary way Activity 1: View PowerPoint S4A1 Proper Attire for Food Service. S4A1 worksheet: label why this person has proper attire for a food service worker. Activity 2: Watch EASY at Work: Unit 5, lesson 1 Bussing: This shows the busboy explaining how to set a table and other duties of a busboy. Or: http://lifehacker.com/5821351/how-to-set-the-table-properly Read “How to Set a Table” from www.elcivics.com (http://www.elcivics.com/worksheets/how-to-set-table.pdf) Students complete worksheet that shows proper placement of knife, fork, spoon, plate, napkin, glass. (Or have students do with actual items.) Activity 3: View power point S4A3 “Proper Handling of Food and Equipment”. S4A3a Worksheet: Students put an X on the improper practice for food service workers. S4A3b Worksheet: Students match the sentence to the right picture showing proper handling of food or equipment for food service. S4A3c Scorecard: Teacher demonstrates setting the table 2 times. Students mark the score card. www.isd518.net/resources Section Product 5 (S5) Materials Description: Easy at Work Unit 4, lesson Match cleaning products to S5A1a Dishwashing poster use S5A1a Manual Dishwashing WS S5A1b Manual Dishwashing WS Materials: S5A1c Match the Word WS EASY at Work Ventures 1 Unit 9 S5A2a Cleaners info WS S2A2b Matching WS S2A2c Cleaners cut/paste WS S5A3 Eco-friendly WS Activity Product 1 (S5-A1) Activity Product 2 (S5-A2) Put the steps for dishwashing Fill in chart of proper uses for in food service in order different cleaning products Activity Product 3 (S5-A3) Research on the internet "green" cleaning products Section 5: Match cleaning products to use Activity 1: Watch EASY at Work: Unit 4, lesson 2 Tells the duties of a dishwasher in an restaurant and reviews the dishwashing procedure S5A1a: Read together the dishwashing vocabulary sheet and Manual Dishwashing Procedure poster. S5A1b: Label manual dishwashing terms and number the steps in the correct order. S5A1c: Match the sentence to the picture. Activity 2: Ventures 1: Unit 9 pp110-121. This chapter is on a family cleaning. The chapter gives vocabulary of cleaning actions and cleaning equipment. S5A2a: Read together the Cleaners information sheet. Teachers can use “Google images” to show pictures of unfamiliar vocabulary. S5A2b: Match the cleaning product to the job. S5A2c: Cut and paste to fill in the chart. Activity 3: S5A3: Discuss precautions to be taken with cleaning products. Talk about eco-friendly cleaning products. Chart toxic vs. non-toxic. Choose an internet site and write three ways to be eco-friendly. www.isd518.net/resources Final Product (FP) Materials Final Product Description Safely prepare and serve FP Easy Stir Fry PPT Divide the students into four groups. These will simulate restaurant jobs: cook, a stir fry meal http://www.101cookingfortwo.com/2011/12/easy- prep cook, server, and dishwasher. chicken-stir-fry.html A. Students clean, cut, and prepare chicken. They do recipe instructions 1 – 3. Recipe Ingredients for recipe B. Student clean cut and prepare vegetables. They do recipe instructions 4 – 6. Four table settings Three dishpans and dish rack with mat, C. Students prepare and set the table. detergent, sanitizer, dishwashing gloves D. Students wash, rinse, sanitize, and air dry dishes Enjoy the meal together. After cleaning up, write a summary of your job. Give your job title and the actions you did to participate. Final Product: Safely prepare and serve a stir-fry meal Watch the power point on Easy Stir Fry made from: http://www.101cookingfortwo.com/2011/12/easy-chicken-stir-fry.html Divide the students into four groups. These will simulate restaurant jobs: cook, prep cook, server, and dishwasher. A. Students clean, cut, and prepare chicken. They do recipe instructions 1 – 3. B. Student clean cut and prepare vegetables. They do recipe instructions 4 – 6. C. Students prepare and set the table. D. Students wash, rinse, sanitize, and air dry dishes.