conserving resources - creekside academy · 2019-11-22 · chapter 22 conserving resources 341...

340 Unit 5 Kitchen Basics

CHAPTER

Writing Activity

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Earth-Friendly Appliances Kitchen appliances that conserve energy and water are better for the en-

vironment. Write an original magazine advertisement for an earth-friendly kitchen appliance. Your advertise-ment may be for a product that you imagine, or one that already exists. Your advertisement should contain about 100 words.

Writing Tips Follow these steps to write an advertisement:

Capture readers’ attention with a catchy phrase.Educate readers about your product using details and descriptions.Persuade readers to buy your product using relevant facts.

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Conserving Resources

Advertisement

Activate Prior KnowledgeExplore the Photo Preparing food uses resources like food, water, and energy. What are some ways to conserve energy and water?

Chapter 22 Conserving Resources 341

Reading Guide

Academic Standards

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Read to LearnKey Concepts

Explain how conservation benefits people and the environment.Describe how to use large kitchen appliances efficiently.List eight ways to conserve water in the kitchen.Summarize two guidelines for reducing trash.Explain how population growth is affecting the world’s resources.

Main IdeaConserving resources saves money, improves efficiency in the kitchen, and helps future generations to enjoy a healthy environment.

Content VocabularyYou will find definitions for these words in the glossary at the back of this book.■■ conservation ■■ biodegradable■■ nonrenewable resource ■■ sanitary landfill■■ greenhouse gas ■■ food waste■■ renewable resource ■■ recycle

Academic VocabularyYou will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary.● consumption ● synthetic

Graphic OrganizerUse a graphic organizer like the one below to list eight ways you can conserve water while preparing and serving a meal.

Conserving Water

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Before You ReadPreview Skim the chapter, noting photos, figures, captions, and headings. Then list three habits you have that may use up valuable environmental resources.

English Language Arts

NCTE 7 Conduct research and gather, evaluate, and syth-esize data to communicate discoveries.

MathematicsNCTM Number and Opera-tions Understand numbers, ways of representing numbers, relationships among numbers, and number systems.NCTM Problem Solving Solve problems that arise in mathematics and in other contexts.

ScienceNSES C Develop an under-standing of the structure and properties of matter.

Social StudiesNCSS I A Analyze and explain the ways groups, societies, and cultures address human needs and concerns.

NCTE National Council of Teachers of English

NCTM National Council of Teachers of Mathematics

NSES National Science Education Standards

NCSS National Council for the Social Studies

http://www.glencoe.com


Why Conserve?Conservation is the protection of the envi-

ronment to preserve it for the future. When

you conserve, you use only as much food,

water, energy, and other resources as you

need so that future generations can enjoy a

healthy environment. Conserving also helps

you save money and work more efficiently in

the kitchen.

Renewable and Nonrenewable Resources

Most of the electricity we use in our homes

is generated by power plants that burn fossil

fuels. A fossil fuel is an energy source such as

coal, oil, or natural gas that is formed in the

earth by the remains of plants and animals.

Fossil fuels are a nonrenewable resource.

Nonrenewable resources are produced so

slowly that they cannot be replaced as quickly

as they are used. Coal, for example, takes hun-

dreds of millions of years to form.

The burning of fossil fuels releases pollut-

ants and greenhouse gases into the environ-

ment. A greenhouse gas is a gas that traps

heat in the earth’s atmosphere and contributes

to global warming. Conserving nonrenew-

able resources helps reduce global warming

and ensure that we leave resources for future

generations.

Conservation is equally important for

renewable resources, such as water, timber,

and solar energy. A renewable resourceis a resource that can be replaced once it is

used. Some renewable resources, such as

sun and wind, are plentiful. Other renew-

able resources, such as clean water, topsoil,

and wood from trees, are being used faster

than they can be replaced. Food is a renew-

able resource, but producing food requires

the use of nonrenewable resources, such as

fuel for farm equipment and transportation.

Meat is processed using fossil fuels, as well.

Your food choices have a large impact on the

environment.

Defi ne What is a fossil fuel?

Using Energy Efficiently

Small steps can help you reduce your use

of gas and electricity and save money on your

energy bill. For example, you can save up to 75

percent on lighting by replacing incandescent

bulbs with compact fluorescent bulbs. Major

appliances use most of the energy in the kitchen,

so it is important to use them efficiently.

RefrigeratorRefrigerators use about 15 percent of all the

energy in a typical home, so it is important to

take steps to keep your refrigerator efficient:

Help the condenser coils release heat by

vacuuming them at least twice a year.

Keep the refrigerator and freezer doors

closed as much as possible. Decide what

you want before opening the door. Keep

the refrigerator and freezer well organized

so you can find food quickly.

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Avoid Wasting Water

Oscar’s kitchen faucet has been dripping for four days at a steady rate of one drip every 3 seconds (or 20 drips per minute). If it takes 8,000 drips to fill up a 2-liter soda bottle, how many 2-liter soda bottles could Oscar fill with all of the water that dripped in four full days?

Solving Problems with

Proportions Write two equal ratios (known as a proportion) to relate a quantity you already know to another you are solving for. Use x to represent the unknown amount in the second ratio.

Starting Hint Determine the total minutes in four days by multiplying 4 × 24 × 60. Use a proportion and solve for x to find the number of drips during that period: 20 drips / 1 minute = x drips / (total minutes in 4 days). Divide by 8,000 to find the number of 2-liter bottles.

Appendix For math help, go to the Math Appendix at the back of the book.

Math ConceptMath ConceptMath ConceptMath Concept

NCTM Number and Operations Understand numbers, ways of representing numbers, relationships among num-bers, and number systems.

NCTM Number and Operations Understand numbers, ways of representing numbers, relationships among num-bers, and number systems.


Check that the doors on your refridgerator

have a tight seal. Hold a dollar bill against

the frame and close the door on it. If the

door does not hold the dollar securely, it

is not holding cold air in or keeping warm

air out. Repair or replace the rubber gasket

around the door to create a tighter seal.

When choosing a refrigerator-freezer, con-

sider models with a top-mount freezer,

which use less energy than side-by-side

models.

OvenSave energy by using your oven wisely:

Open the oven only when needed. Each

time you open the door, heat escapes.

When the oven temperature drops, more

energy is needed to raise it again. Use the

oven light to check on foods instead of

opening the door.

Plan meals that allow you to cook several

foods at the same time.

Use glass cookware if possible. Glass

absorbs heat better than metal, so oven

temperatures in recipes can be lowered by

25°F.

Only preheat the oven if you are making

baked goods. Most recipes do not require a

preheated oven.

Consider whether you can use a smaller

appliance, such as an electric skillet, slow

cooker, or microwave oven instead of a con-

ventional oven. Microwave ovens use about

half the energy of conventional ovens.

CooktopWhen you use a cooktop, you can save

energy with these simple habits:

Cover pots that have cooking liquid inside

them. Liquid in a covered pot boils more

quickly than liquid in an uncovered one.

The cover holds the heat inside, allowing

the temperature to rise faster. Lower the

heat after liquids come to a boil, using just

enough heat to keep them bubbling.

On an electric cooktop, match the size of

the pan to the size of the heating element.

Using a small pan on a large heating ele-

ment wastes energy.

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Turn off the heat a few minutes before the

food is done. Enough heat will remain in

the food to finish the job.

Make more than one serving of food, such

as pasta or soup, at a time.

Shopping for Energy Efficiency

When it is time to replace an appliance,

compare EnergyGuide labels, which list energy

efficiency and average annual cost to operate,

to find the most efficient model. Also look

for the ENERGY STAR® label. This mark is

found on refrigerators, dishwashers, lighting

fixtures, and other appliances and indicates

that the item meets strict government standard

for energy efficiency. All appliances with the

ENERGY STAR label also have an EnergyGuide

label.

Explain When shopping for an appliance, how can you fi nd the most energy-effi cient model?

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Appliances and light fixtures with the ENERGY STAR label help conserve resources and cost less money to operate. What is the difference between the EnergyGuide label and the ENERGY STAR label?

Good Buy

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Safety Matters

Using Water WiselyMany people take water for granted, but

clean water is a precious natural resource.

Make these eight water-saving habits part of

your kitchen routine:

Wash vegetables under just enough run-

ning water to get them clean.

Choose cooking methods that use less

water—for example, steaming or micro-

waving instead of boiling.

Ask whether people want water to drink

with their meal before pouring.

Wash dishes in a filled sink or basin

instead of under constantly running water.

Then rinse them as quickly as possible.

If you use a dishwasher, scrape dishes

instead of rinsing them before loading.

Run the appliance with full loads only.

Do not dump hazardous household chemi-

cals into the water system. Call your local

sanitation department to learn how to dis-

pose of them safely.

Make sure your kitchen faucet does not

drip. Water dripping at the rate of one

drop per second can waste about 700

gallons, or 11,200 cups, a year.

Install a low-flow aerator on your faucet.

An aerator is a simple attachment that

mixes air with water to maintain water

pressure but reduce water flow. It can save

about 3 gallons of water a day.

Describe Describe a way to conserve water while cooking.

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• Reducing Trash and Waste

The average American produces about

4.5 pounds of trash each day. It is easy to

reduce the amount of trash you create by reus-

ing materials recycling wherever possible. It is

also important to reduce your consumption,

or the amount of resources you use.

Trash contains both biodegradable and

non-biodegradable materials. Biodegradablematerials can be broken down by microorgan-

isms. Yard trimmings and kitchen waste are

biodegradable. A banana peel, for example,

will break down in about two weeks.

Hazardous ChemicalsHave you ever wondered what happens to the hazardous chemical waste people produce? When leftover household chemicals like clean-ers, paints, and pesticides are disposed of down the drain or in rain gutters, they may be out of sight and out of mind, but their effects on land, oceans, and drinking water can be dev-astating. Community sanitation departments have strict regulations for hazardous chemical disposal, and many will pick up chemicals from your home. At treatment facilities, chemicals like drain cleaner and poisons are neutralized or incinerated. Some chemicals are placed in hazardous waste landfills, which must be strictly managed to protect the health of the people, animals, land, and water around them.

! What Would You Do? You have decided to “go green” and keep a chemical-free house-hold. You still have several chemical cleaners under your kitchen sink. What will you do?

Make sure your water faucets do not drop. How can you save water when washing dishes?

Easy Savings


Non-biodegradable materials include plastic

and styrofoam. Some materials biodegrade, but

very slowly. A cigarette filter may take 12 years

to break down. A disposable diaper may survive

for 500 years. Some plastics and synthetic, or

man-made, textiles may last forever.

Where does trash go? Some trash is burned,

which reduces its volume but adds to air pol-

lution. Most of our trash ends up in dumps,

where it attracts pests, breeds harmful bacte-

ria, and pollutes the land and water.

About half of our trash is buried in sanitary

landfills, as shown in Figure 22.1. A sanitary landfill is a landfill insulated with clay and

plastic liner. Trash is thinly spread, compacted,

and covered with a layer of soil. The process

is repeated until the area is full. Covering and

compacting trash interferes with elements nec-

essary for decay, such as oxygen and bacteria.

Biodegradable items break down more slowly

in sanitary landfills, and some materials may

not break down at all.

Landfills are not a long-term solution to our

waste problems. Despite precautions, landfills

can leak or overflow and pollute soil and water.

Landfills fill up quickly. They also can release

greenhouse gases, such as methane.

ReduceReducing the quantity of materials you con-

sume is the most important way to reduce the

amount of trash you create. Reducing is some-

times called source reduction or precycling.

Reducing helps the environment and can also

save money. Follow these two guidelines to

reduce the amount of trash you create.

Choose minimally packaged fresh foods

and bulk items over heavily packaged pro-

cessed foods. Packaging is a major source

of trash and accounts for 10 cents of

every dollar you spend on food. Buy large

containers of juice and pour them into

reusable bottles rather than buying single-

serving juice boxes.

Limit your use of paper goods, which

make up over a third of all trash. Use

paper cups, plates, and napkins only if

washing reusable tableware is impossible.

Instead of paper towels, use a mop for

spills on floors and a dishcloth for spills on

countertops. Reducing, even in small ways,

can make a big difference. By carrying

your groceries in your own canvas bags or

used paper bags, you can save a tree.

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Figure 22.1 What’s in the Trash?

Headed for the Landfill A large amount of trash in the United States

consists of materials that could be recycled or composted. Which of these components of trash could be recycled? Which could be composted?

Paper: 33.9%

Yard Trimmings: 12.9%

Food Scraps: 12.4%Plastics: 11.7%

Metals: 7.6%

Rubber, Leather, and Textiles: 7.3%

Glass: 5.3%

Wood: 5.5%

Other: 3.3%


in Food

Food WasteFood waste is edible food that is discarded.

Food waste represents the loss of food and of

the resources used to produce it.

People in the United States are accustomed

to abundance and waste large amounts of food.

Up to 20 percent of all edible food is thrown

out. This adds up to half a pound of garbage

per person each day.

Good meal planning is an important tool

to reduce food waste. Know what you want to

serve, and buy the right amounts. Store all food

properly so that it does not spoil. Find creative

ways to use leftovers. Cut dried-out bread into

cubes for croutons, for example, or grate it for

breadcrumbs. Use leftover mashed potatoes to

top meat pies, thicken soups, and make yeast

rolls. Get creative with casseroles, salads, soups,

stews, meat pies, stir-fries, and omelets.

ReuseFind ways to reuse inedible items, such as jars

and bags, in the kitchen. Clean plastic tubs from

margarine, yogurt, cottage cheese, and other food

products and use them for refrigerating leftovers.

Keep glass jars and bottles with tight-fitting lids

to store rice, pasta, and dry beans. Wash the jars

and lids carefully. Let open containers dry for at

least 24 hours to remove odors.

Food containers can hold more than food.

Used egg cartons can be used to store small

items such as nuts and bolts or golf balls. Empty

cereal boxes, with one corner and side cut diag-

onally, can be used to organize manila fold-

ers. Cut lengthwise, they make trays for letters,

greeting cards, or school papers. Convert smaller

boxes into coupon organizers. Boxes of all sizes

are good for wrapping gifts or storing things.

Dr. Edward ZimneyConsumer Advocate

Q: How does someone become a consumer advocate?

A: To be a qualified consumer advocate, you need an understanding of science, medicine, and nutrition. Once you have that, all you need is the Internet for research, the willingness to write about it consistently and compellingly, and the honesty and courage to tell the truth.

Q: What specific things interest you?

A: I look for obvious fraud, scams, cons, and other examples of medi-cal quackery that are advertised or promoted in the media. Unfor-tunately for consumers, such rip-offs are common.

Q: In your opinion, what is the single most vital food-related dan-

ger facing Americans today?

A: Obesity, no question. Over-eating of inexpensive, sugary, and fat-filled food products has led to an epidemic of health problems ranging from diabetes to heart disease, and even cancer.

Education and Training

A medical degree is useful, and a bachelor’s degree in science is valuable. Experience as a physi-cian or a specialist in any industry that affects consumers can pro-vide a deeper context for under-standing certain issues.

Qualities and Skills

You need to know how to get accurate information quickly. Technology skills and communica-tion skills are essential. You have to be able to write and edit what you write.

Related Career Opportunities

Careers in the medical and food industries are closely related. Jour-nalism careers also are related.

“ I try to expose fraud and pro-

vide information understand-

able by the average person.”

— Dr. Ed ZimneyMedical Director, HealthTalk.com – Seattle, WA


TECHNOLOGY FOR TOMORROW

RecycleTo recycle is to reprocess discarded prod-

ucts so they can be used again. Products are

collected and sent to processing plants, where

the raw materials are recovered to make some-

thing new.

Recycling cuts down on trash and pollu-

tion. It conserves energy and other resources.

For example, it takes 90 percent less energy

to manufacture a product from recycled alu-

minum than from the raw material. Recycling

also reduces the need to mine for metal, cut

down trees, and drill for oil.

Many kitchen items can be recycled. Learn

which materials are recyclable in your area

and how they should be sorted or prepared.

Some communities have curbside pickup for

recycled materials. In others, residents bring

items to collection centers. In most communi-

ties, you can recycle clean newspapers, steel

(“tin”) cans, aluminum cans and foil, glass

bottles, and some plastics. Many supermarkets

accept clean plastic shopping bags.

When you shop, look for paper goods and

plastics made from recycled materials. Look for

the phrase “post-consumer” on cardboard and

plastic containers. This supports the recycling

industry and lets manufacturers know that

protecting the environment matters to you.

List List three reasons that landfi lls are not a long-term solution to waste problems.

Bioplastics Conventional petroleum-based plastic is not biodegradable. Recent technology has led to the creation of bioplastics—plastic products made from natural substances such as corn starch, pea starch, or vegetable oil. Bioplastics dissolve when exposed to heat and water, can be com-posted, and are biodegradable. These plastics are more earth-friendly because they are made from renewable resources rather than petroleum, a fossil fuel. Petroleum is still used as a source of energy during the manufacturing of bioplastics, because it is needed to power farm machinery, irrigate and transport crops, and more. Conse-quently, there is still room for improvement in this evoloving technology.

Investigate Under your teacher’s supervi-sion, use the Internet to research how and where bioplastics are currently being used. Write a brief report on the results of your research.

NCSS I A Analyze and explain the ways groups, societies, and cultures address human needs and concerns.NCSS I A Analyze and explain the ways groups, societies, and cultures address human needs and concerns.

Recycling is an important way to preserve natural resources and reduce the amount of trash you create. How does your community support recycling?

A Second Life


Croutons

Yield 24 servings

Nutrition Analysis per

Serving

Calories 58Total fat 1 g

Saturated fat 0 gCholesterol 0 mg

Sodium 123 mgCarbohydrate 11 g

Dietary fiber 1 gSugars 1 g

Protein 2 g

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Ingredients 1 loaf Bread 2 Tbsp. Olive Oil 1 tsp. Oregano ¼ tsp. Paprika ¼ tsp. Pepper

Directions1. Preheat oven to 350°.

2. Cut the bread into ½-inch cubes and put into a large bowl. Drizzle the olive oil over the bread. Sprinkle the bread with the oregano, paprika, and pepper.

3. Toss the bread lightly in the oil and spices. Spread the bread out on a sheet tray and put the tray into the oven. Bake the croutons 15 minutes, or until crispy and browned.

4. Store in an airtight container until use.

Croutons make a big impact on a salad

by providing crunch and seasoning.

Cooks often use stale bread to make

croutons, reducing waste.

Creative ConservationWith a little creativity, you can devise clever ways to conserve resources and reuse items that would otherwise be thrown away. For example, give grocery bags a second career as trash bags or wastebasket liners. Reuse paper bags to hold lawn clippings. Cut small holes into the sides of plastic milk cartons, fill them with birdseed, and hang them outside as birdfeeders. Empty glass jars can make great candle holders. Use egg cartons as planters for germinating seeds, and then transfer the plants to empty coffee cans.

Challenge Brainstorm a creative way to reuse a kitchen- or food-related item that may otherwise be thrown away. In one paragraph, write clear instructions for how to give the item a second life. Share your idea with your classmates.

A World of Perspective on Conservation

As the world’s population grows, so does

the strain on the world’s resources. A few years

ago, the World Wildlife Fund, a conservation

group, figured that the earth has about 28 bil-

lion acres of natural resources. With a global

population of over 6.5 billion, that comes to

4.3 acres for each person.

The problem is that humans use about 5.6

acres per person—and some use far more. Each

European uses about 12.4 acres per person,

and Americans average 23.7 acres per person.

People around the world are practicing

conservation and looking for solutions. Even

simple actions such as carpooling, compost-

ing food scraps, and using refillable containers

and bags can make a difference.

Chapter 22 Review & Applications 349

CHAPTER Review & Applications

After You Read

22

Content and Academic Vocabulary Review 1. Arrange the content and academic vocabulary words into groups of related words.

Explain why you put the words together.

Content Vocabulary Academic Vocabulary■■ conservation (p. 342)

■■ nonrenewable resource (p. 342)

■■ greenhouse gas (p. 342)

■■ renewable resource (p. 342)

■■ biodegradable (p. 344)

■■ sanitary landfill (p. 345)

■■ food waste (p. 346)

■■ recycle (p. 347)

● consumption (p. 344)

● synthetic (p. 345)

Review Key Concepts 2. Explain how conservation benefits people and the environment.

3. Describe how to use large kitchen appliances efficiently.

4. List eight ways to conserve water in the kitchen.

5. Summarize two guidelines for reducing trash.

6. Explain how population growth is affecting the world’s resources.

Critical Thinking 7. Explain how buying several small appliances can actually help conserve

energy.

8. Analyze the policy at Smith’s Diner. The restaurant’s policy has always

been to provide a glass of water for every diner and keep it filled at all

times. What can the restaurant do to become more resource friendly?

9. Explain how one person can make a difference when it comes to saving

our planet’s resources.

10. Conclude which areas of resource conservation you think are the most

critical. Explain why.

Chapter SummaryConservation protects the environment for future generations, saves money,

and increases efficiency in the kitchen. Conservation is equally important for both nonrenewable and renewable resources. To conserve energy, it is impor-tant to use major appliances efficiently. Water can be conserved by using eight water-saving habits. Decrease trash and waste by reducing consumption, reusing materials, and recycling wherever possible. As the world’s population increases, there are fewer resources available for each person, and people often use more than they need. By looking for solutions and taking simple actions, we can con-serve valuable resources.



Real-World Skills

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11. Recipes and

Resources Con-

servation can

begin before you

even turn on a

light, oven, or

faucet. How? It

can start with a good recipe. Some

recipes require the use of many

resources. Others do not.

Procedure Prepare a recipe you think

is resource-friendly. Determine what

resources were used to process, pack-

age, and store the ingredients. How

much water and energy is needed for

preparation?

Analysis With your lab team, list fac-

tors that make the recipe resource-

friendly. Then brainstorm and list

ways you might modify the recipe to

use even fewer resources.

12. Energy-Efficient Cooking Dominic is a

chef who wants to use his oven’s energy

efficiently. Should he stock his kitchen

with glass cookware or use only metal

cookware? Explain your answer in one or

more paragraphs. Name at least three other

things Dominic could do to conserve energy

in his kitchen.

14. Eating without Waste After a large dinner including mashed potatoes,

rolls, roast beef, gravy, and assorted vegetables, the Abbey family has

a lot of leftover food. In one or more paragraphs, describe how you

would advise the Abbeys to conserve their resources.

15. Post a Reminder Follow your teacher’s instructions to form pairs.

Work together to design and create a colorful poster to be hung in your

school’s food lab. The poster should relate to reducing, reusing, or

recycling. It should include specific tips related to using the food lab.

16. Saving Money and Resources The Ruiz family spends $90 each

month on the electricity required to light their home. If they replace

their incandescent bulbs with compact fluorescent bulbs, they can

save up to 75 percent on lighting costs. How would this change their

monthly lighting expenses?

Problem-Solving Skills

Problem-Solving Skills

Interpersonal and Collaborative Skills

Interpersonal and Collaborative Skills

Financial Literacy Skills

Financial Literacy Skills

13. Chemical-Free Cleaning Many of the

household cleaners used to keep a kitchen

clean contain hazardous chemicals. Under

your teacher’s supervision, use the Inter-

net to research chemical-free alternatives to

common household cleaners that you can

make yourself. Write a recipe for one cleaner

and note its uses. Note any precautions for

anyone using the cleaner, as well as precau-

tions necessary for storage. Write a para-

graph to summarize your findings. Under

your teacher’s supervision, try making and

using the cleaner.

STANDARDIZED TEST PRACTICE

Chapter 22 Review & Applications 351


Academic Skills

Food Science17. Water Expansion For most substances,

the solid phase is denser than the liquid

phase. However, solid water has more

space between molecules than its liquid

phase due to the need for even distribution

of hydrogen bonds. This causes water to

expand when freezing.

Procedure Get a small plastic bottle with

a screw cap and fill it completely with

water. Put the bottle in the freezer and

leave it there overnight.

Analysis Write a paragraph to explain

what happened to the bottle of water.

NSES C Develop an understanding of the structure and properties of matter.NSES C Develop an understanding of the structure and properties of matter.

Mathematics18. Save Energy and Money An incandescent

light bulb costs $0.49 and burns for 1,000

hours. It also uses $0.01 of electricity for

each hour it burns. A compact fluorescent

light bulb costs $3.44, burns for 10,000

hours, and uses $0.0026 of electricity per

hour. What will Chris’ total savings be after

10,000 hours with the new bulbs?

Multiplying Decimals

Multiply decimals as you would whole

numbers, but count the number of decimal

places in all of the factors. The fi nal product

will have that total number of decimal

places.

Starting Hint Figure out the total bulb cost

and total electricity cost for 10,000 hours

using eight incandescent bulbs. Then fi gure

out the same costs for eight CFL bulbs.

Math ConceptMath ConceptMath ConceptMath Concept

NCTM Problem Solving Solve problems that arise in math-ematics and in other contexts.NCTM Problem Solving Solve problems that arise in math-ematics and in other contexts.

English Language Arts19. Read and Report Find a magazine, book,

or Web site about conservation. Read an

article, chapter, or Web page from your

source and consider how it relates to what

you learned in this chapter. Write a one-

page report summarizing what you read.

Connect the article to conservation during

food preparation and consumption. Include

in your report your evaluation of the article.

Is it relevent to what you see in your home

kitchen? Also include the three most impor-

tant details you learned about conservation.

NCTE 7 Conduct research and gather, evaluate, and synthe-size data to communicate discoveries.NCTE 7 Conduct research and gather, evaluate, and synthe-size data to communicate discoveries.

Test-Taking Tip When answering a fill-in-the-blank question, silently read the sentence with each of the possible answers in the blank space. This will help you eliminate wrong answers. The best answer results in a sentence that is both factual and grammatically correct.

FILL IN THE BLANKRead the sentence and choose the best word

to fi ll in the blank.

20. In the United States, up to __________ of all

edible food is thrown out.

a. 20 percent

b. 30 percent

c. 10 percent

d. 40 percent

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Thematic Project

Academic Skills You Will Use

UNIT 5

Investigating Food Safety

In this unit you have learned that there are many things that can be done to help ensure the safety of those work-ing in the kitchen and the safety of foods prepared in the kitchen. In this project, you will learn create a safety manual to use in your kitchen to use as a reference.

My Journal

If you completed the journal entry from page 277, refer to it to see if your thoughts have changed after reading the unit.

Project AssignmentResearch home kitchen safety and

sanitation regulations.

Compile the results of your research in an

organized and easily understood way.

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Create a resource list of community

experts or agencies that raise awareness of

safety issues or help the public react posi-

tively to safety situations that may arise in

your kitchen.

Create a graphic that includes call-outs

that explain the parts of the kitchen and

how they promote food and kitchen safety.

Create a reference guide that explains food

and safety concerns, how to prevent them,

and how to solve problems when they

occur.

STEP 1 Choose a Food Safety Topic There are several issues that can affect food

and kitchen safety, including food and equip-

ment storage, safe use of appliances, fire pre-

vention, and protection against electrical shock.

Research safety and sanitation regulations set

by your local health department. Write a sum-

mary of your research. In your summary:

Identify safety and sanitation regulations.

Explain how to prevent illness and injury.

Describe practical ways to react to safety

issues.

STEP 2 Plan Your TalkArrange to interview someone in your

community whose job involves food safety

and/or kitchen safety. Write a list of inter-

view questions to ask this person. Keep these

writing skills in mind when you develop your

questions.

Writing Skills

Use complete sentences.

Be descriptive.

Use correct spelling and grammar.

Write your questions in the order you

want to ask them.

STEP 3 Connect to Your CommunityTalk with a member of your community

whose job involves food and/or kitchen safety.

Possible choices include: grocery store produce

or dairy manager or restaurant chef or manager.

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English Language Arts

Science

NCTE 8 Use information resources to gather informa-tion and create and communicate knowledge.NCTE 8 Use information resources to gather informa-tion and create and communicate knowledge.

NSES F Develop understanding of personal and com-munity health; population growth; natural resources; environmental quality; natural and human-induced hazards; science and technology in local, national, and global challenges.

NSES F Develop understanding of personal and com-munity health; population growth; natural resources; environmental quality; natural and human-induced hazards; science and technology in local, national, and global challenges.

Unit 5 Kitchen Basics 353

Unit Thematic Project Checklist

Go to this book’s Online Learning Center through glencoe.com for a rubric you can use to evaluate your final project.

Ask them to describe policies and procedures

they use to ensure the safety or food and safety

in the kitchen.

STEP 4 Create and Illustrate Your Brochure

Use the Unit Thematic Project Checklist to

plan and complete your project and evaluate

your work. As you conduct research for your

food and kitchen safety manual, keep these

research skills in mind.

Internet Research Skills

Look for sources with .gov or .edu as the

three letter extension at the end of the

domain name.

Check your information at more than

one Web site to make sure the advice is

consistent.

STEP 5 Evaluate Your PresentationYour project will be evaluated based on:

Accuracy of the information presented.

Content of the brochure.

Layout and design of the brochure.

Mechanics—presentation and neatness.

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Category Objectives

Plan

◽✓ Research home kitchen safety and sanitation regulations.

◽✓ Summarize the results of your research in an organized and easily understood way.

◽✓ Create a safety manual that explains food and kitchen safety concerns, how to prevent them, and how to solve problems when they occur.

◽✓ Use graphics to illustrate your manual.

Present

◽✓ Make a presentation to your class about what you learned during this project.

◽✓ invite students to ask any questions they may have. Answer these questions.

◽✓ Turn over your research summary, the notes from your interview, and your food and kitchen safety manual to your teacher.

Academic Skills

◽✓ Conduct research to gather information.

◽✓ Communicate effectively.

◽✓ Organize your food and kitchen safety manual so subjects are easily found.

http://www.glencoe.com

conserving resources - creekside academy · 2019-11-22 · chapter 22 conserving resources 341...

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