1. The GUR Kitchen How to use the kitchen, tools, and leave the kitchen “cleaner” than you found it!

2. What happens if I hurt myself? If you cut your self. Wrap paper around the cut and hold with pressure to stop the blood. Your partner gets the towel. Keep the blood in the sink! If it is minor, use a band-aid from the tub above the washer. If it does not stop bleeding and is deep, have your partner grab your planner and see me to go to the nurse clinic.

3. Kitchen General Notes  If the Guidebook gets dirty from making a recipe, please wipe off any pages that are dirty.  Watch putting the book down in the water. The counter is usually wet by the sink  Suggestion: Only take the pages you need!  ALWAYS tie your hair back before going to the kitchen!  You may use (and keep) one of my hair ties if needed.

4. Procedures – Posters in kitchen Aprons highly recommended (hooks on refrigerator) Wash hands with warm water and soap. Then dry with paper towel before making recipes “Doing the Dishes” = washing, rinsing, drying and putting them away  Clean dishes and wipe counters and tables with a warm, soapy washcloth  Take a clear tub to your kitchen for your dirty dishes. Fill up the tub in the sink with warm, soapy water to wash dishes  Washcloths and dish towels located under the counter. “Everything Cleaned Up” = dishes done, everything put away, counters, and sink area washed with warm, soapy wash cloth  Everything put back into its assigned drawer/cupboard  Rinse out the sink  Reusable washcloth folded over side of the black tub in the sink  Reusable dish towels folded and placed on edge of sink  Dirty washcloths/wet dish towels placed in white crate on washer

5. Warm Soapy Water PLEASE use the hot water Hands  Hand Soap and paper towels for drying  Pull up gently to cut the towel Dishes Dishes  Use dish soap and cloth towels Counter cleaning  Use dish cloth to wipe down Hot = Red dot Says “Hand” Filled with dish soap Dish towel and cloth

6. Cupboards, Drawers, Pantry Drawers – easy open and easy close Cupboards  Right side open – Left side latch Organized neat and organized labels on each shelf to remind what things are and where to return equipment to proper place Cupboards and Drawers are labeled by number as listed in guidebook Guidebook recipe should tell what cupboard/drawer/pantry where to find each item

7. Pantry Opening Right side open then left side pull down on loop. Supplies Labeled Return to correct spot Let teacher know if you use the last of something. PLEASE!

8. Stove, Microwave/Convection Oven, and Toaster Oven Stove and Ovens  We do not use a “burner element”!  Always take the covers off all burners if you are using the stove. Use Potholders!  Read directions of operations in your guidebook or unit boxes – last ask teacher Microwave/Convection Oven & Toaster Oven  clean inside if mess is made during your activity

9. Oven Mitts and pot holders Located in C9  You will also find a cooling rack  AND the cookie sheets Use oven mitts to take out food from the toaster oven, microwave, or on the stove. Set the hot pan/beaker on a pot holder or on the cooling rack  If the stove is not in use you can set it on a cool burner

10. Equipment Using equipment from the kitchen  Most you will use in the kitchen Using the step stool – by the dryer and bike  Always use when item is above you flat footed Broom and dustpan – by the washer  Any spills on the floor must be cleaned up! Dirty Laundry placed in the white basket on the Washer Use your index card to check out knives  Ask for permission then put the card on white board

11. Measuring Measuring cups  Liquid  Dry ingredients Measuring spoons  TBL = Tablespoon  Tsp = teaspoon The ovals tell you the size Tsp= 1 teaspoon TBL – 1 tablespoon ¼ teaspoon or ½ teaspoon

12. Kitchen questions ??? Flour Sifter – do not get wet!!! Located in C3 Custard cups Small glass cups Located in C7 1000 ml beaker Located in C5 Glow Germ Kit Located in P5 Contains: 2 soap dispensers, light, and 2 bottles of “germs”

13. Do you know your utensils? Pastry Brush Metal spatula Rubber spatula Pastry blender Slotted spoon Wire Whisk

14. Do you know your utensils? Pastry Brush Metal spatula Rubber spatula Pastry blender Slotted spoon Wire Whisk

15. Cupboard C5 This cupboard has beakers for experiments Stirring rod Candle Equipment for Food Science and Science in the kitchen

16. Math in the Kitchen The Guidebook says to use a knife to cut and core an apple. We will use the peeler and then use the corer tool.

17. Clean and Organized

18. Kitchen notes Find the cutting and kneading boards in cupboard C10 When measuring the stick butter use the labels on the wrapper to measure out TBL spoons

19. Kitchen Safety Quiz Where are the pot holders and oven mitts? What temperature of water do we use? How will you get a knife if you need one? Name the first 2 activities you will do before beginning to cook. How should the kitchen be left after you have finished cooking?