F.A.T.T.O.M
Lesson
Who is fattom?
In this paragraph, students will discuss each critera used to analyze a food for its potential to make someone sick.
In this paragraph, students will discuss each critera used to analyze a food for its potential to make someone sick.
Guided Practice
Now that you have learned about FATTOM, think about the following questions. You can even write the answers down on a sheet of paper. The answers are at the bottom of the page, but no cheating :)
1. List the Seven critera used to analyze a food for it's potential to make someone sick.
2. T or F (here the student would create a question that is mosty true or false)
3. the student continues to write questions until they have five.
1. List the Seven critera used to analyze a food for it's potential to make someone sick.
2. T or F (here the student would create a question that is mosty true or false)
3. the student continues to write questions until they have five.
Quiz
Number a paper 1-5 then answer the questions below. When you are finished with the quiz, check your answers (a key is at the bottom of the page)
Directions- Write the proper critera next to the blank.
1. ______________________________ Bananas are most likely to spoil. Oranges are less likely to spoil. Lemons are the least likely to spoil.
2. ______________________________
Directions- Write the proper critera next to the blank.
1. ______________________________ Bananas are most likely to spoil. Oranges are less likely to spoil. Lemons are the least likely to spoil.
2. ______________________________
Answers to Guided Practice
1. student writes answers here
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Quiz Answers
1. acidity
2. student gives the answer
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5.
2. student gives the answer
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5.
