FCS A B Int

■ Technical word choices to define and classify the entity ■ Adjectives and adverbs to answer questions about quantity, size, shape, and manner ( descriptions) Differentiation in Action Skill Building Stand 7, Standard 1 : Lab Management and Safety ●​ Kitchen safety scavenger hunts to identify hazards

○​ Students will participate in a scavenger hunt activity within the kitchen or lab space to identify potential safety hazards. ○​ Teachers will facilitate a debrief discussion to reinforce safe practices and correct misconceptions. ●​ Proper hand-washing and sanitization demos and practice ○​ Teachers will provide live or video demonstrations on proper hygiene techniques, followed by student practice with feedback. ○​ Visual aids and checklists will be used to reinforce steps. ●​ Measurements and conversions practice activities ○​ Students will engage in measuring station rotations and math integration activities that focus on accurate measurements and recipe conversions. ○​ Teachers will provide real-life kitchen tools and problem-solving prompts to connect math to cooking contexts. ●​ Equipment operation and maintenance guides/videos ○​ Students will view step-by-step instructional videos or user guides on safe and proper use of kitchen equipment. ○​ Teachers will follow up with hands-on demonstrations and supervised practice to ensure students can independently operate and care for tools. ●​ Cooking terms and techniques flashcards or matching games ○​ Students will use flashcards, matching games, or digital quizzes to reinforce culinary terminology and foundational techniques.​ ○​ Teachers will incorporate spaced repetition and peer collaboration to support retention.