Safety in the Kitchen: Lab Protocols

General Rules Know how to use equipment safely. Clean up spills immediately, and report any accidents to the teacher. Fire safety: stop, drop, and roll. Tie hair back, and don’t wear loose-fitting clothing. Always wash hands before cooking, and as required throughout preparation. Clean up broken glass in the appropriate manner, and dispose of properly.

Knives Use proper size for the job. Use a cutting board, tucking fingers. Wash and put away with sharp edge down.

Appliances Keep away from water and stove. Make sure cord is in good condition. Never unplug an appliance by pulling on the cord.

Stove Use the proper size pot/pan for the job, and keep handles pointed in. Keep flammable items away from stove. Do not fill pots more than 2/3 full to prevent boiling over/spills. Always use oven mitts to move hot pots/pans. Never put water on a grease fire. Instead, put the lid on safely, and turn off the heat when it’s safe to do so.

Microwave Do not put metal or twist-ties in the microwave. Carefully remove food covers, and be careful of steam, when taking things out of the microwave. Pierce food (eg., potatoes, apples) before cooking.

Before the Lab Thoroughly read the recipe that you will be preparing. Ask questions if you are unsure of any steps. Complete a Lab Plan and a Grocery List with your group, ensuring that you are dividing tasks equally. Hand in your Lab Plan before the day of your lab.

Day of the Lab Don’t be late, and leave your coats/backpacks elsewhere! Take your Lab Plan and a copy of your recipe to your designated kitchen. Tie hair back, put on an apron, and wash your hands. Gather ingredients and equipment needed. Note: Sometimes ingredients will need to be shared between groups; please DO NOT measure your ingredients at the counter or cart – take them back to your kitchen, and then return what you don’t need.

Day of the Lab Preheat your oven if necessary. Work as a team to complete each component of the Lab. Clean as you go, and be sure to return ingredients to the cart/counter once you are done with them.

Washing Dishes Scrape off any food into the garbage. First sink: hot water and soap. Second sink: hot water. Wash in order from cleanest to dirtiest, using a dishrag: glasses cutlery plates knives (separately) pots and pans Make sure that you are changing your wash/rinse water as it becomes dirty, or you will be made to wash all your dishes over again! Dry items with a dishtowel, and put away equipment in its designated spot.

Washing Dishes When you are done all of your dishes, rinse out each sink with hot water, wiping down the sides and bottom with a dishrag. Make sure that there are no food particles left behind!!! The following items should be stored under your sink: dish rack and drain board dish soap scrub sponge sink plugs

Cleaning Counters and Floors Use a dishrag to wipe down the counters with hot water, removing any food particles. Use a J Cloth and sanitizing spray to thoroughly disinfect the counters. These items are also stored under your sink. Sweep the floors of your kitchen, ensuring that there are no food particles or other garbage left behind.

Laundry All aprons used during the Lab go in the white laundry basket. Make sure that your apron strings are tied first!!! All dirty dishrags, J Cloths, and dishtowels go in the blue laundry basket.

Garbage and Recycling Thoroughly rinse all cans and other recyclable containers before putting them in the recycling bin. All other waste (both food and packaging) should be put in the garbage can.

After the Lab Complete your Kitchen Checklist, making sure that all cleaning expectations have been met. At the end of the period, you may only leave after I have checked your kitchen. Store any leftover food in a reusable container, labelled with the date of the Lab. You can also take home leftovers in a paper bag, or bring in your own reusable container. On the day following your Lab, retrieve clean laundry from the dryer. Fold it, and put it away in the Linens Drawer of your kitchen.