2.  1-Think Safety at all times. › There will be NO: threatening gestures with knives, etc. running around snapping towels throwing of ANYTHING

3.  2-Stay in your kitchen – You need to be helping your group, not wandering around to other kitchens  3-Everyone must participate and share in the job rotation.  4 – Clean Up ! Leave your kitchen in better shape than how you found it.

5. No sitting on tables & counters Tie hair back Wash hands Dishes washed in HOT, SOAPY water Dishes rinsed in HOT clean water Dishes cleaned thoroughly & dried thoroughly Towels used appropriately

7. Hand Washing List the steps to washing your hands 1.Wet hands with warm water 2. Apply soap 3.Wash vigorously for 10-20 seconds 4. Rinse in warm water 5. Dry with paper towel 6.Turn off faucet with paper towel Wash your hands before you:Wash your hands after you: 1. Prepare food1. Use the bathroom 2. Eat2. Cough, sneeze, blow nose, etc. Remember that __ water temperature___________ and ___friction___________ are just as essential as using soap.

9.  Read through the recipe.  Go to kitchens to divide up jobs (shopper, manager, dishwasher, dish dryer).  Everyone fill out the planning sheet.  Demonstrations are NOT a substitute for reading directions  Remember your Job as you watch demo – note technique  During demonstration:  Sit quietly in a place you can see  Pay attention - Watch for your specific jobs  Behave –  Take recipe with you –  Don’t be greedy – sometimes there are samples, don’t ask for more, etc….  Some days there will be some cooking to do.

10. Make sure you can see either in the mirror or on counter.

11.  Show you’re ready by sitting in seats with recipe out, review jobs.  Wait for Mrs. Servais to give reminders & directions.  Everyone wash hands and start doing assigned jobs.

12.  DISHWASHER - Get dish washing area ready-  Plug the right side sink, fill with HOT water & soap (about 1 Tbsp.),  set up drainer  make sure you have towels & washcloths  DISH DRYER -  Wash & dry table  Set table with required items (plates, utensils, glasses)  Get pitcher of ice water – (refill ice tray with water, return to freezer)  SHOPPER –  Get required equipment on tray,  Get ingredients at supply table.  MANAGER-  Get necessary equipment out from kitchen  Fill out Lab Evaluation form.

13. Take a tray out of YOUR color day – Use all of the ice, fill with water & put into the OTHER color day freezer.

15. NAMES (write in your names) FOOD JOBS (jobs from the recipe) SET UP JOBSCLEAN UP JOBS Manager *(see below)* ____ Wash hands ____Fill out lab evaluation ____Get equipment out from kitchen ____Check off jobs as they are completed ____Clear dishes from the table ____Get teacher for dish check ____Help put dishes away ____Sweep kitchen & under table ____Get teacher for final check Dish Washer ____Wash hands ____Prepare sink & drying rack ____Make sure you have wash cloths & towels ____Wash dishes ____Run disposal ____Clean & dry inside sink & behind faucet Dish Dryer ____Wash hands ____Wash & dry table ____Set table ____Get ice water for group ____Dry dishes ____Put dirty towels in laundry bin ____Get new towels(3), washcloths(2) Shopper ____Wash hands ____Get tray ready with equipment ____Get ingredients from table ____Wash & dry table, counter, stove ____Sweep kitchen & under table Assistant Mgr ____Wash hands ____Help shopper ____Help dish dryer Helper ____Wash hands ____Help as needed ___Help as needed **Manager: ___BEFORE DISH CHECK - Check all dishes to make sure they are clean & dry, then call teacher over. ____ BEFORE FINAL CHECK - Make sure dishes are put back in correct place, garbage disposal has been run, & that all surfaces are clean & dry – then call teacher over. Lab Duties chart - A copy in each kitchen and on the back of each recipe.

16.  Be prepared and organized – this is worth points!!!  Measure carefully & know what you’re doing.  Bring tray to supply table with required utensils.

17. Only 1 shopper at a time - place tray on your kitchen #

18. Make sure you have EVERYTHING you need when you come to the supply table.

19.  Clean up as you go- wash dishes throughout the lab – not just at the end change wash water as necessary gather dishes off counters  Wash & rinse in HOT water

20. Left side: disposal, rinsing. Right side: Hot, soapy clean water Make sure nothing falls into the disposal.

21. Left side: disposal, rinsing. Right side: Hot, soapy clean water Make sure nothing falls in! Drying rack is found under sink – dry off and return when done.

23. It is important to wash dishes because __bacteria______ grows on dishes or utensils that have not been cleaned thoroughly. Step 1—Getting __Organized____________ Why is it important to gather everything you will need for washing dishes before you start? Easier & Faster Dish Washing Eew! Gross!

24. Step 2--_prepare________ the Dishes In order to keep your dishwater as clean as possible you will want to ___scrape off excess food/scraps or soak hard to clean dishes Step 3—Wash in ____Order___________ Another way to keep your dishwater clean as long as possible is to__wash cleanest items first, dirtiest last.

25. Dishes should be washed in this order: 1. Glassware 2. Flatware (knives, spoons, forks 3. Tableware (plates, cups, saucers) 4. Serving Dishes 5. Pots, pans, other utensils

26.  Dry dishes completely!!  Leave CLEAN & DRY dishes out for dish check  If washer missed something, give back to be cleaned.  Start with towels provided – if you need more, ask Mrs. Servais – replace as needed.

27. Leave dishes spread out, easy to check. NO STACKING!

28. …should be on CLEAN counter, AWAY from sink.

29.  Assist with clean up Help lay out dishes for dish check Inspect – give back to dryer or washer as necessary  Be the communicator with Mrs. Servais – If group needs help For the dish check & final check

30. NAMES (write in your names) FOOD JOBS (jobs from the recipe) SET UP JOBSCLEAN UP JOBS Manager *(see below)* ____ Wash hands ____Fill out lab evaluation ____Get equipment out from kitchen ____Check off jobs as they are completed ____Clear dishes from the table ____Get teacher for dish check ____Help put dishes away ____Sweep kitchen & under table ____Get teacher for final check Dish Washer ____Wash hands ____Prepare sink & drying rack ____Make sure you have wash cloths & towels ____Wash dishes ____Run disposal ____Clean & dry inside sink & behind faucet Dish Dryer ____Wash hands ____Wash & dry table ____Set table ____Get ice water for group ____Dry dishes ____Put dirty towels in laundry bin ____Get new towels(3), washcloths(2) Shopper ____Wash hands ____Get tray ready with equipment ____Get ingredients from table ____Wash & dry table, counter, stove ____Sweep kitchen & under table Assistant Mgr ____Wash hands ____Help shopper ____Help dish dryer Helper ____Wash hands ____Help as needed ___Help as needed **Manager: ___BEFORE DISH CHECK - Check all dishes to make sure they are clean & dry, then call teacher over. ____ BEFORE FINAL CHECK - Make sure dishes are put back in correct place, garbage disposal has been run, & that all surfaces are clean & dry – then call teacher over. Lab Duties chart - A copy in each kitchen and on the back of each recipe. Manager: use this to make sure everything is getting done.

31. - Manager fill this out and turns in for grade. Put first & last names & anyone absent Food we made__________________ Kitchen # 1 2 3 4 5 6 7 Class period B G 1 2 3 4 5 6 Teacher checks: Cleaning throughout lab _________ Dish Check (dry & out) _________ Final check (if time) _________ PREP & PRACTICE  Planning was done  Recipes are out (@ least 2)  Dishwashing set up early  Followed recipe  Proper measuring techniques  Practiced safe & sanitary procedures TEAMWORK  Worked cooperatively  Use time effectively  No goofing around CLEAN-UP  Used hot soapy water to clean  Leave kitchen clean & dry  Sink clean & dry  Dishes put away properly  Finished on time TOTAL POINTS (20) _________ (X) in box means group did NOT meet expectations. (fill out names on back)

32.  Dish washer › Wash dishes › Run the disposal › Clean & dry out the sink & behind the faucet  Dish Dryer › Dry dishes › Put used towels/washcloths in laundry bin only after dish check. › Replace 2 Towels, 2 washcloths on the microwave

33.  Manager – › Clear off table – bring all items needing to be washed to the sink. › Help put dishes away- put items in the correct place (ask if you don’t know) › Sweep kitchen and under table – throw dirt, etc. in garbage.  Shopper › Wash & Dry all surfaces (table, counter, stove top) for final inspection. › Help put dishes away- put items in the correct place (ask if you don’t know)

34.  Dish Check – this is the most important (don’t put ANYTHING away until I check)  Final Check- EVERYTHING is cleaned, dried & put away, students are sitting at table, towels have been replaced.

35.  NOBODY leaves the room during the last 20 minutes (no bathroom, locker, drink, etc.)  NOBODY leaves at the end of class until your kitchen has received final check. Students who leave or who do not contribute to the group, will lose MAJOR points!

38. Starting the lab  Shopper gets organized in kitchen, gets stuff at table.  Dishwasher gets water ready.  Dish dryer gets rack and towels ready  Someone sets the table  Someone gets other equipment out (mixing bowls, pans, etc.)

39. During Lab  Several people work on food prep jobs  Someone clears the counter of items no longer in use.  Dishwasher & Dryer work on prep dishes  Someone gets pitcher of water, fills ice tray, replaces in opposite color day.

40.  -rely on one person to do all the work.  -only do one step of the recipe at a time.  -wait til the end to do the cleaning  -assign jobs evenly  -everyone do jobs at same time  Clean as you go

41.  -recipe doesn’t turn out.  -bad grade?  -read directions  -measure correctly  -too many “hands” involved  -probably didn’t clean well.

42.  Oven doesn’t seem to be working?  -door was “locked”

45. My name is…………. I would like to work with: 1- 2- (first & last names please)