1. Getting Organized
Teamwork is Required!

2. Planning Your Work before You Implement

3. Job Descriptions for Lab

4. Chef and Group Leader Job Duties & Planning:
Assigns lab duties on the recipe (all record) on planning day
Completes a Time-Work Schedule on planning day

5. Complete the Example of Assigning Lab Duties for Apple Yogurt Parfait
Ingredients
1 cup sweetened applesauce
1/8 t ground nutmeg
1/2 cup granola with raisins
1-1/3 cups vanilla yogurt
Directions
1. In a small bowl, combine applesauce and nutmeg. 2. Spoon 1 tablespoon granola into each of four parfait glasses.
3. Layer each with 1/3 cup yogurt and 1/4 cup applesauce.
4.Sprinkle with remaining granola. Serve immediately. 
Yield: 4 servings.
Katie
Susan
Mike
Joe
Katie
Susan
Mike
Joe

6. Time-Work Schedule (see your copy)
Time – reported in minutes
Task – gathering, measuring, cooking, cleaning up, setting the table, eating, cleaning up, etc.
Group Member – who is in charge
Note: The
Time-Work Schedule will be followed
on Lab Day.
The chef will be in charge of
keeping everyone on task!

7. Chef on Lab Day:
Head cook; in charge of the kitchen & asks Coach Canton questions.
Gathers and tapes recipes on cabinets.
Assists in measuring & preparing the food
Checks kitchen at the end of lab and removes recipes, time-work schedule, utensil list.
Assumes the job of any member absent!
Completes a Foods Lab Evaluation Rubric.
Identity: wears a blue apron

8. Cook’s Job Duties & Planning Day:
Draws the place setting on planning day on his/her recipe; only draws what is needed for the recipe.

9. Complete the example of a place setting & add the following notes:
Water
glass
napkin
Parfait
glass
spoon
Remember:
Draw only what is needed to eat the item(s)
cooked during lab.

10. Place Setting Notes:
The napkin is always on the left of the plate. (folded with fold on outside)
The plate or serving dish is always in the center. ( 1 inch from edge of table)
The fork(s) are always on the left.
The knife is always on the right and the sharp blade always faces the plate.
The spoon(s) are always to the right of the knife.

11. Cook’s Duties On Lab Day:
Assists in measuring ingredients & preparing the food
Cleans & Sets the table properly
Removes dirty dishes from table to the sink area
Sweeps the floor
Empties trash from kitchen area to large trash can.
Identity: wears a white apron

12. Grocery Shopper’s Job Duties & Planning Day
Prepares Food Order Form on planning day from the recipe.

13. Complete the example of a Food Order Form
Ingredients Amount Needed
Sweet. applesauce cup
nutmeg /8 t
Granola/raisins /2 cup
Van. yogurt /3 cups
(Where do you find this info????)

14. Grocery Shopper On Lab Day:
Gathers food from refrigerator & ingredients from the demo table (on tray) using the grocery list
Assists in measuring ingredients & preparing the food
Wipes off table, countertops and stove at the end of lab.
Identity: wears a white apron.

15. Dishwasher’s Job Duties & Planning
Prepares a Utensils List on planning day from the recipe with the dishdryer.

16. Apple Yogurt Parfait Ingredients 1 cup sweetened applesauce
1/8 t ground nutmeg
1/2 cup granola with raisins
1-1/3 cups vanilla yogurt
Directions
1. In a small bowl, combine applesauce and nutmeg.
2. Spoon 1 tablespoon granola into each of four parfait glasses.
3. Layer each with 1/3 cup yogurt and 1/4 cup applesauce.
4.Sprinkle with remaining granola. Serve immediately. 
Yield: 4 servings.

17. Complete the example of a Utensil’s List from recipe
Measuring Ingredients Tools
1 liquid
½ c dry and spoon/spatula
1/3 c dry and spoon
1 T & spatula
1/8 t & spatula
Food Preparation Tools
small bowl and mixing spoon
4 parfait glasses

18. Dishwasher’s Duties on Lab Day:
Gathers utensils using to the Utensil List
Prepares a sink of hot soapy (1 Tbsp) water
Assists in measuring ingredients & preparing the food
Washes and rinses dirty tools, cookware and tableware & immediately places them in the dishdrainer
Wipes down and organizes the sink area at the end of lab.
Identity: wears a red apron

19. Dishdryer’s Job Duties & Planning Day
Assists in preparing the Utensil List using the recipe

20. Dishdryer’s Duties on Lab Day:
Gathers utensils according to the utensil list on lab day
Assists in measuring ingredients & preparing the food
Dries and replaces cookware in the proper storage area
Places dirty dish towels in the washing machine at the end of lab
Identity: wears a red apron.

21. 6th Team Member will be an Assistant (Dishdryer)
Planning Day – same as Dishdryer
Lab Day same as Dishdryer
If team member is absent, Assistant will take on those responsibilities!!!!!!!

22. Rotation Scheduling Form
1. We need to number off in your team, in alphabetical order, by last name.
2. Record your name according to your alphabetical number under the Name Column. Record your number on the left of your name.
Stu Student Module Rotations
No Name
Adams, Timothy

23. 3. Module Rotations will be in the following order:
Chef (CC),
Cook (C),
Grocery Shopper (GS),
Dishwasher (DW)
Dishdryer (DD).
6th member, add Assistant Dishdryer (ADD)
Use the abbreviations on your Rotation Schedule.

24. 4. Under number 1 Module Rotations column
record CC (chef) by name one,
C (cook)by name two,
GS (grocery shopper) by name 3,
DW (dish washer) by name 4,
DD (dish dryer )by name 5.
ADD (assistant) by name 6.
Stu Student Module Rotations
No Name
Adams, Timothy CC
Belks, Carolyn C
Collins, Dru GS
Rucker, Tim DW
Williams, JT DD

25. 5. Under number 2 Module Rotations column
record C by name one,
GS by name 2,
DW by name 3,
DD by name 4, and
CC by name 5.
Stu Student Module Rotations
No Name
Adams, Timothy CC C
Belks, Carolyn C GS
Collins, Dru GS DW
Rucker, Tim DW DD
Williams, JT DD CC

26. 6. Under number 3 record, GS by name one, DW by name 2, DD by name 3,
CC by name 4, and
C by name 5.
Stu Student Module Rotations
No Name
Adams, Timothy CC C GS
Belks, Carolyn C GS DW
Collins, Dru GS DW DD
Rucker, Tim DW DD CC
Williams, JT DD CC C

27. Let’s begin with the first recipe
Pizza Bubble Bread
Chef: Pass a copy of the recipe to all and put your name and job title in the upper right hand corner.
Then we will plan according to the first rotation as scheduled.

28. Pizza Bubble Bread
Ingredients
Cornmeal (for sprinkling on greased pizza pan)
1 pkg (10) refrigerated biscuits
1/2 cup basic red sauce (spaghetti or pizza)
1 cup shredded Mozzarella cheese ( 4oz)
Directions:
1. Sprinkle a greased 12-inch pizza pan with cornmeal.
2. Separate biscuits and cut into 4 pieces (quarter) using scissors.
3. Place in a medium mixing bowl.
4. Pour sauce over biscuits and coat well.
5. Arrange biscuit dough pieces in an 8-inch circle in the pizza pan.
6. Sprinkle with mozzarella cheese.
7. Bake at 400 degrees for about 15 minutes or until golden.
Yield: 24 appetizer servings.
The Chef (group leader) will assign a team member to each measurement
& each step of the directions. Each member will record all names on recipe

29. Time-Work Schedule: Pizza Bubble Bread
2 min Clean the countertops with sanitizing solution and a paper towel and gather groceries for placement on recipes. Wash hands. GS
1 min Place recipes in locations for each member to complete their assigned tasks. Wash hands. CC
3 min Using the Utensils List, pull all of the measuring and food preparation tools needed. Wash hands. DW DD ADD
1 min Wash hands. C
Total = 5 min to prepare for lab
Total 15 min Preparation: follow the recipe according to assigned tasks to prepare the food product. All as noted on recipe.
Total 15 min Cooking: total amount of time needed to bake. Name in charge
Cleans/Set the Table according to recipe. C
Total 15 min Sampling and evaluating your food product using table etiquette and good manners. All
Washes/ Dries dishes and replaces dishes in proper cabinets/drawers using a dish cloth and dish towel. DW DD ADD
Wipes down countertops, table & stove using sanitizing solution and paper towel. GS
Sweeps floor and empties trash. C
Places dirty dish towels and dish cloths in washing machine. DD
Completes final check with Ms McCain & rubric CC
Total 15 min for clean-up

30. Place Setting for Pizza Bubble Bread
glass
fold
plate
napkin
fork

31. Lab Safety & Sanitation, etc.
Must have clean hands and wear an apron until the lab is over!
NEED to work in closed toe shoes with rubber soles.
Must have hair pulled back
Must remove dangling jewelry, earrings, watches & bulky sleeves!
No food can be brought from home.

32. Demonstration and Aprons
Your team members will tie your aprons using a butterfly tie.

33. Dishwashing Rules
1. Wash dishes in the left sink only. (HOT as you can stand it!)
2. Wash dishes, rinse immediately and place in the dishdrainer!

34. 3. DO NOT place clean dishes in the sink on the right
3. DO NOT place clean dishes in the sink on the right. They end up down the disposal and jam the disposal!!!!!!!!!!!!!!!!!
Let me show you what happens to measuring spoons and it breaks the disposal most of the time.

35. 4. Knives are NEVER placed in the dish water until the dishwasher is ready to wash, rinse and place the knives back on the countertops!!!!!!!!

36. 5. ALL KNIVES are kept in the wooden block on the countertop, NOT the drawers or tool jar!!!!!!!!!!!!!!!!!!!!!!

37. 6. DO NOT PLACE FOOD IN THE DISPOSAL
6. DO NOT PLACE FOOD IN THE DISPOSAL! EMPTY GARBAGE INTO THE GARBAGE CAN BY SCRAPING OFF AS MUCH AS POSSIBLE!

38. 7. When draining the dishwater, leave the drain-catcher ajar in order to catch any left-over food particles. Empty the drain-catcher in the garbage!!!!!!!!!!!!!!!