01.01.70

Some West Middle School students are taking their love of video games to the next level by creating them.

42 students are staying after school to design video games from scratch to try to win the STEM Challenge.

It's an activity to encourage the use of science, technology, engineering and math in schools.

The students share their ideas about their projects.

"I'm doing 20 levels for my game and it's based off of bullying. To stop bullying because I believe it's a big issue especially in schools because kids get bullied every day so why not," said Beverly Beckner, 7th Grader.

"You can put any type of block you can use different characters for each level, you have variety of everything," said Beverly Beckner, 7th Grader.

"There's actually informers that walk around and once you go up to them some of them will say something about monsters and you have to kill them but others will say something about bullying," said Beverly Beckner, 7th Grader.

Source: KTIV

by Mrs. Du Houx

Key Questions : What is terminal speed?

HW : Finish both 3-2-6 AND 3-2-7 with practice for both.

In class today : We began with warm up 17.  Next we reviewed and  collected 3-2-4 and 3-2-5.  STudents who were not “perfect” from last week then took the elements quiz and metric quiz #2.  When finished with the quiz, they should start 3-2-6 until all were finished with the quizzes.  Table groups used the coffee filters to complete 3-2-7 on Terminal Speed when the quiz ended.

Warm up #17 : 1. Draw a food web that includes the sun.  2. Explain what the arrows on a food web represent.  3. Compare and contrast the concepts of food chains and food webs.

Source: Friday 27 January 2012 – 8th « Mrs. Du Houx's Science Classroom

by ihs

Chapter 1: Dry Herbs and Spices and Fresh Herbs. Chapter 2: Produce. Chapter 3: Starchy Food. Chapter 4: Baking Items. Chapter 5: Fats, Oils, and Condiments. Chapter 6: Liquids. Chapter 7: Dairy. Chapter 8: Beverages. Chapter 9: Meats. Chapter 10: Seafood. Chapter 11: Poultry. Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing. Chapter 13: Measurement Conversion. Chapter 14: Simple Formulas. Chapter 15: Standard Portion Sizes. The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work...

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