September 26, 2024
Sixth graders at J.E.J. Moore Middle School had the opportunity to put their critical thinking caps on and act as junior detectives as they closely scrutinized kitchen hazards during a unique activity, "Crime Scene Kitchen."
SEE MORE PHOTOS: PGCPS on Flickr
Taught by Ms. Erin Ehrenfeld, the activity served as a fun transition into the Family & Consumer Science class' kitchen unit as students completed their first month back at school for the 2024-25 School Year. Ms. Ehrenfeld briefed the students about "an accident" the previous day that could affect the class' ability to cook in the student kitchen lab during the first nine weeks, even noting there is caution tape in the lab that the students will not be able to cross. The setup served as an engaging hook for the students before entering the lab, where they saw the four kitchen spaces with varying issues. The students were tasked with observing the kitchens from behind the caution tape, reviewing the myriad of potential problems in each kitchen, and noting them for discussion as a class.
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The hazards were plenty at the "Crime Scene Kitchen," including examples of various kitchen hazards students were tasked with identifying, including spilled water, items left on stovetop surfaces, and mishandled food in the preparation area. (PGCPS photo)
Throughout their class period in the lab, each table of students investigated the four kitchens, collaborating with their classmates to discuss things that sparked their curiosity as being potentially unsafe when working in a kitchen.
After closely reviewing each space, Ms. Ehrenfeld walked the students through the problematic kitchens and guided the sixth graders through proper etiquette. During the post-investigation discussion, students reviewed how to put out a kitchen fire and the importance of ensuring stoves, ovens, and other appliances are operated and turned off properly. Along with reminders about ensuring spaces in the kitchen, including countertops and floors, are free of debris, trash, and other hazards, like spilled water, Ms. Ehrenfeld highlighted some of the essential concepts in food preparation, proper refrigeration of things like meats, vegetables, and dairy products, and avoiding cross-contamination of foods, surfaces, and tools when preparing meals in the kitchen.
"After this activity, we learn about the different tools we use while we cook in the kitchen and how to properly use them," Ms. Ehrenfeld explained. "I also cover general kitchen safety, foodborne illnesses and prevention, measurements, how to read a recipe, and much more."
Activities like "Crime Scene Kitchen" and others throughout the school year allow Ms. Ehrenfeld to showcase important kitchen concepts, like proper tool handling and how quickly germs and bacteria can spread through improper cleaning of surfaces, among others.
"After we finish these lessons, our students begin cooking," Ms. Ehrenfeld shared. "We traditionally start with making macaroni-and-cheese from scratch and, depending on the time remaining in the quarter, we will continue cooking dishes."
The kitchen exploration activity the sixth graders participated in aligns with the Family & Consumer Science class' required competencies during the first nine weeks, focusing on students' understanding of nutrition and wellness. Within this, students are tasked with being able to understand nutrients, their functions, and food sources, demonstrate food safety and sanitation practices, and follow a standardized recipe to prepare a simple, nutritious snack, among others.
Ms. Ehrenfeld observes her students as they investigate each of the kitchen lab’s food prep and cooking stations for potential hazards during her “Crime Scene Kitchen” activity. Students had to remain behind caution tape, only using their eyes to observe potential hazards staged in the kitchen for discussion. (PGCPS Photo)
Discover more about J.E.J. Moore Middle School by visiting their website at https://moore.pgs.k12.va.us/.