LAB PROCEDURES Let’s Eat! Mrs. Richter

DAY BEFORE LAB: Read through the recipe. Fill in Plan of Action neatly and thoroughly. Every student in class is responsible for knowing the principles and procedures of all the food prepared for the class. This is the purpose of the planning sheet. So EVERYONE should HELP complete that sheet. Turn in Plan of Action and recipes in your kitchen folder.

BEFORE YOU START TO COOK: On the day of the lab, sit down at your table for attendance and listen to information needed for the lab. Wash your hands thoroughly with soap and hot water for at least 20 seconds. Use paper towels for drying your hands.

BEFORE YOU START TO COOK: Get folder with Plan of Action and recipe. Read over the recipe and Plan of Action before you start so you all know what you are doing! Only the Shopper comes to the supply area with a tray and necessary measuring utensils to obtain all supplies needed for the recipe(s).

BEOFRE YOU START TO COOK: Send the Dish Dryer to pick up 2 dish cloths and 3 dish towels, and hot pads, if necessary, from the storeroom. Others should be washing counters, table, and getting out necessary equipment and ingredients. Hair needs to be tied back in a ponytail.

WHILE COOKING: Follow recipe carefully. Clean up as you go along. Use paper towels to wipe up spills on the floor. Use dishcloths and towels for all other kitchen work and place all used towels, cloths, wet or dirty hot pads in the laundry basket by the storeroom.

WHILE COOKING: Keep cupboards closed. Report all burns and cuts to me. Knives, after being used, should be placed behind the faucet before washing. This prevents the dishwasher from being cut when reaching into the water.

WHILE COOKING: Stay in your kitchen area. Sit in your seating area if you have nothing to do. Cooperation within your group is part of your lab grade. No sitting on the counters or tables. No running. No shouting unless there is an emergency.

CLEAN UP PROCEDURE: Always have towels and dish cloths handy. Bring them all at once. Always use, hot, soapy water to wash dishes. Rinse them well. Dry all dishes thoroughly and leave them on the counter for check by me before putting them away.

CLEAN UP PROCEDURE: Empty water and rinse out suds, then dry the sink. Put clean, dry dishes away in the correct places after dish check by me. All drawers and cupboards are labeled with a list of where things belong. Tell me about any messes that have been left behind by others.

CLEAN UP PROCEDURE: Shoppers sweep the floor (into the dustpan and then into the garbage). Two brooms and dust pans are in the storeroom. Wash out recyclable containers and put into the appropriate recycling bin. Foil can also be recycled. Throw away any food scraps or other garbage in the garbage cans. There is no garbage disposal in the sinks.

CLEAN UP PROCEDURE: Kitchens should be left clean and in order. Notify me for final check after manager has checked kitchen. Wipe down stainless steel walls No one can leave until final kitchen is checked. Absolutely, no snapping dish towels.

DISHWASHING: Scrape food into garbage can. Rinse dishes under running water and stack so they are ready to wash. Wipe counters so dry dishes can be put on counter. Order of dishwashing (wash in hot soapy water and rinse in hot water).  Glasses and cups  Silverware  Plates  Serving dishes  Pots, pans, baking equipment

DISHWASHING: Dry dish drainer before placing under sink. Never put any towels or garbage under the sink. Dry both sinks with towel when finished.

ADDITIONAL NOTES FOR SAFETY: Smothering fires:  Put lid on sauce pans or fry pans. TURN OFF HEAT SOURCE.  OR use baking soda. NEVER USE WATER FOR GREASE FIRES.  Oven fire: DO NOT OPEN OVEN DOOR, SIMPLY TURN OFF HEAT.

ADDITIONAL NOTES FOR SAFETY: To use a fire extinguisher  Keep calm!  Remove the pin.  Point the nozzle toward the base of the fire and spray in a side to side motion.

Inappropriate Behavior These behaviors will result in referral and possible removal: Unsafe behavior of any kind Towel snapping Eating ingredients Throwing food Disrespectful attitude

Labs are a privilege and are not a requirement for this class!

On a lab day recap! PLAN OF ACTION MUST BE COMPLETE Arrive to class, pick up folder Sit in seat Listen to instruction from teacher Review recipe and duties Participate in lab

Grading of labs… Labs are worth 30 points Team grade Approximately 6 labs (180 points)