2. To develop an action plan for the food lab Gather all necessary equipment Place market order

3. Remember… read the recipe at least 3 times To get a general idea of what you are doing Preparation and cooking time Equipment Ingredients Pre-preparation steps Cooking terms

4. Plan Sheet Tips The planning process is a group process The plan sheet must be completed by the group The person assigned to the job must complete their section of the plan sheet

5. Plan Sheet Tips (continued) The plan sheet must be turned in order for a group to participate in the lab. Minimum Score:

6. The Data Box RECIPE NAME: Grade:_____________/20 Date:Per:Lab Date(s):Kitchen: Today’s Date What are we cooking? Point Value:1 POINTS The Date of the Food Lab Class Period The color of the kitchen you are assigned

7. Name of Person Doing This Job Assignment (First and Last Name) D ETAILED J OB L IST P LAN D AY L AB D AY C LEAN -U P E XECUTIVE C HEF ____a. Highlights “number directions” in orange. ____b. Completes data box. ____c. Completes time schedule ____d. Ensures all sections of the plan sheet are completed. ____e. Checks for ingredients on market order. ____a. Oversees progress of the group. ____b. Acts as the liaison between teacher and lab group. ____c. Completes assigned tasks. ____d. Has food sample inspected by teacher ____e. Assists other group members as needed. ____a. Prepares dishwater ____b. Washes dishes ____c. Dries out sink, dishpan and drainer, ____d. Completes clean-up check list. S OUS C HEF ____a. Highlights “equipment” in yellow. ____b. Highlights “cooking terms/ directions” in blue. ____c. Completes market order. ____d. Turns in plan sheet. ____f. Gathers equipment for the lab. ____a. Gathers all ingredients for the recipe. ____b. Completes assigned tasks. ____c. Sets timer and assists other group members as needed ____d. Assists other group members as needed. ____a. Gets linens for cleaning ____b. Dry Dishes ____c. Wipe range top ____d. Dispose of all garbage C HEF ____a. Highlights “pre-preparation” in green. ____b. Completes equipment list. ____c. Attaches recipe to plan sheet ____d. Completes cooking term section of plan sheet with help from the group. ____a. Get out linens (dish towels, dish cloths, etc.) ____b. Completes assigned tasks. ____c. Assists other group members as needed ____a. Put dishes away ____b. Wipe countertops ____c. Wipe down back splash board, ____d. Put dirty linens laundry basket after teacher checkout L INE C OOK ____a. Highlights ”ingredients” in pink ____b. Breaks recipe into manageable tasks. ____c. Completes abbreviation/equivalent section with help from the group. ____d. Gathers equipment for the lab. ____a. Completes assigned tasks ____b. Assists other group members as needed. ____c. Make sure oven and stove burners are turned off. ____a. Wipe out microwave ____b. Sweep floor ____c. Put dishes away. ____d. Organizes student supply basket Dave Madej Lena Braeges Joe Miller Jeanne Lonkey Each Group Member Signs Their Own Name Point Value:1 POINTS

8. A MOUNT I NGREDIENTS O N H AND P URCHASE (C HECK O NE ) Market Order (List all ingredients - attach additional sheet if necessary) Point Value: 4 POINTS

9. C OOKING T ERM D EFINITION C OOKING T ERM D EFINITION A BBREVIATIONS OR E QUIVALENTS K EY A BBREVIATIONS OR E QUIVALENTS K EY Point Value: 2 POINTS

10. S TUDENT B ASKET /C UPBOARD NE QUIPMENT L OCATION Custard Cup Cutting Board Dry Measuring Cups Electric Mixer Knives Liquid Measuring Cups Measuring Spoons Mixing Bowls Oven Mitts Rubber Scraper Spatula Whisk Wonder Cup Wooden Spoon Equipment Needed Point Value: 5 POINTS

11. N AME T ASK ( S )T IME A LLOTTED TOTAL TIME: Point Value: 5 POINTS