1. Lab Management Information

2. Before Starting a Lab: 1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary. 2. Long hair must be tied back and aprons or Chef Coats worn during labs. – Be sure to return them to correct locations. Do not put aprons into the laundry basket unless instructed by the teacher.

3. 3. Book bags and coats are placed under the tables and out of the way on cooking days. 4. The lab station should be set up before starting any food preparation tasks. What does lab-set up mean? Let us tell you…

4. Lab Station Set Up 1. Put hot water and 1 squirt of soap in a tub on the left side of the double sink; put the 2 nd tub with hot water on the right side to use as a rinsing station. 2. Hand soap is never substituted for liquid dish soap. One squirt of liquid dish soap is all you need. 3. Pick up 2 dish towels, 1 dishrags, and 2 potholders from the cabinet in the back.

5. 4. Place the dish drainer next to the sink with the rinsing water. 5. Start setting up the mis en place (all in it’s place) for the lab

6. During the Lab: 1. Leave the supplies needed by all groups on the demo table. (ex. Spices, Milk) 2. One person will make one trip to the demo table to collect supplies. Bring the measuring equipment and containers needed. 3. Staple replacements are in tubs in the front. (flour, sugar, etc.) It is your job to fill them.

7. 4. Soap dispensers and canisters are always left 2/3 of the way full; refill as needed. 5. Use the garbage cans around the room. Please do not use it as a basketball hoop. Make sure the garbage get’s in the can.

8. 6. Dirty towels go into the basket by the back door. 7. If something breaks in your lab please let the teacher know. 8. Refrain from sitting on the kitchen counters or tables. (This is where we prepare and eat FOOD!)

9. 9. Stay in your own kitchen and keep busy. (Restaurant employees who stand around or socialize with their friends during work time are FIRED!) Let Ms. Ottmer or Mrs. Sukraw know if you need an extra job. 10. When preparing a meal set the table and eat with your group.

10. 11. Plastic wrap, baggies and foil are under the window; wrap any food ingredients not used and return to the supply table. Do not throw away extra food ingredients unless instructed by the teacher.

11. CLEANING 1. Clean as you go. When you sit down to eat, all you should have left to clean are the plates, cups, eating utensils and serving pieces. 2. Cutting boards, counters, and anything that is used to prepare raw protein must be sterilized.

12. 3. All dishes are returned: IN THE PROPER LOCATION CLEANED AND DRY! 4. Sweep the floor if you spill. 5. Countertops are always wiped and dried with the last towel before it is put into the laundry basket.

13. 6. Sink is left clean and dry. Wash the table off with cleaner. 7. Degrease cooking range tops and microwaves following each use.

14. Questions? Now get ready to PRACTICE!!! You will need to completely set-up your lab. – Pick up towels, washcloths, potholders – Set up sink area (with dish drainer) – Aprons on, hands washed, hair up – Mise en place – Sauté pan, tongs, cutting board, chef knife, cheese grater, bowl