1. Lab Procedures Personal Preparation Personal Preparation  Apron or lab coat sold before first class  No sandals …. No gum chewing Lab Safety Lab Safety  Clean up spills ASAP  Keep drawers and cupboards closed  Personal items stored outside of kitchen area Sanitation Sanitation  Wash hands …. Do not sit on counters

2. Lab Procedures Prior to lab Prior to lab  Read through lab because you will be tested Start of lab Start of lab  Hand in assignment …. make sure name, course, section, student #, and unit # are in right corner During lab During lab  Use blue tray for supply table  Preheat oven for 15 minutes if you need to bake

3. Lab procedures Serving time Serving time  Posted on board  Don’t forget proper serving utensils! Clean up and dismissal Clean up and dismissal  Take ALL dishes back to unit  Use hot soapy water to wash  Return all equipment to proper places  Do not leave before TA checks your unit!

4. Measurement Fractional measures—for solids Fractional measures—for solids  Flour  Spooning method  Dip and sweep method  Sifting method  Sugar  Spooning method  Dip and sweep method  Packing method—only for brown sugar

5. Measurement Volume or Liquid measures—for liquids Volume or Liquid measures—for liquids  Read at the meniscus Solid fats can be measured with: Solid fats can be measured with:  Fractional measure  Displacement method Weighing is most accurate form of measurement! Weighing is most accurate form of measurement!