Centennial High School NUTRITION Laboratory Management Procedures

Before You Walk into the Lab… Wear Closed toed shoes. Put up your hair with a hair tie or clip. All hair has to be up. If hair falls down in the lab, and the instructor has to tell you to restrain your hair or put it up… you will lose one letter grade for the day’s lab.

When You Walk In the Lab… Put your Backpack in the cubbies. Proceed to Kitchen to get your Hairnet from your Kitchen Group’s Folder & Put on Hair Net or Chef Hat. Go to the uniform rack in the hall and put on an Apron or Chef Coat. Wash Hands: 20 Seconds with soap, Hot water, Dry with Paper Towel. Make sure used paper towel makes it to the trash.

Preparing the Surface Areas for Lab Clean (GREEN) Sanitize Ring out Blue towel in the Green Bucket. Wipe Down table, and return the blue towel to the Green Bucket Ring out White towel in the Red Bucket. Wipe Down table, and return the White towel to the Red Bucket.

Preparing the 3-Compartment Sink 1. Fill them ALL 3 compartments with warm-Hot water. Turn on both Cold and Hot Handles. Fill 1/3 of the way full. Fill the last compartment to the fill line. 2. Working from right to left Squeeze Dish Soap into the First Compartment. 3. Leave the Middle/Corner Compartment with just enough water for rinsing. 4. Pour 2 cap-fulls of bleach into the Last compartment on the left. Test with Testing strip. Should be Purple.

Laboratory Jobs Executive Chef: Read recipe and respectfully give instructions to group members during recipe preparation. Check Inventory tubs (below table) at the end of the lab, to make sure nothing is missing, and that equipment items are in the correct tubs. The person with the longest hair in your group will be the Executive Chef for our first lab. Write their name on the Group Lab Rotation Sheet in your Groups Folder.

Laboratory Jobs Equipment Manager Gather ALL needed equipment at the beginning of the lab (including sheet pan, measuring utensils, etc.) Prepare recipe with the assistance of the Ingredient Manager. The person sitting to the right of the Executive Chef will be the Equipment Manager for our First Lab. Write their name down on the Rotation Sheet.

Laboratory Jobs Ingredient Manager Assist with getting ingredients out at the beginning of the lab. Measure all the ingredients for your group. Prepare recipe with the assistance of the equipment manager. Assist with putting away ingredients at the end of the lab. The person sitting to the right of the Equipment Manager will be the Ingredient Manager for our first lab. Put their name down on the Rotation Sheet.

Laboratory Jobs Steward 1 Steward 2 Set-up Dish Station at the beginning of the lab. Work Dish Station the ENTIRE class period. Trash debris on dishes, rinse in South-West wall sink to SPRAY it off, then place the dish on the counter next to dish washing station to wash, rinse, sanitize, air-dry, towel dry, and return dishes to correct places. This will be the person to the right of the Ingredient Manager. Write their name on the Lab Rotation Sheet. Steward 2 Clean and Sanitize work areas at the beginning, during, and end of lab. Sweep floor at the end of lab. Assist with Laundry: Fold Towels, Start a new load, Organize Uniform Cart, etc. Return clean dishes to appropriate bins (under tables). This will be the person to the right of Steward 1. Write their name on the Lab Rotation Sheet.

Sanitation and Safety Tips to Remember Listen to the instructor when instructions are given. No electronics or ear buds. Your Phone contains bacteria, so do not use it during the lab. Stay at your kitchen table unless you are getting equipment , ingredients, putting something in/out of the oven, or you are the Steward. Never put metal inside the microwave nor turn it on when empty. Do Not mess with the Pilot lights, Oven Knobs, or other equipment that is not in use.

Sanitation and Safety Tips to Remember . . . Continued Call out “Hot Pan” or “Knife Coming Through” when walking with hot items or knives. Carry knives to your side with blade facing downward. All stoves, ovens, mixers, etc. must be turned off when not in use. Use dry oven mitts or pot holders when removing hot items from the oven or stove top. Never place hot items on wood baker’s table or plastic materials. Always use a cutting board (not the counter top) when cutting or slicing food. Do not take ANY equipment or ingredients.

Once we are done evaluating the finished product… Equipment and Ingredients should be returned to the appropriate places. Tables should be cleaned and sanitized along with the bottom table shelf. Equipment tubs should be stacked on top of each other with the correct equipment. There should not be any cords hanging off the underneath table. Sweep Kitchen floor. Use dust pan! Clean and Sanitize ALL preparation Areas. Sinks need to be drained, cleaned out, and Dried. If you are 7th or 8th period, you must pull your trash, place your can on top of the table, and place the trash bag in one of the large rolling trash cans.

A Checked Out Kitchen Group… Has ALL Equipment Returned. No color Coded dishes on Drying Rack. No Dishes on the Dish Rack at ALL! Kitchen Floor is Clean. Equipment Tubs are Stacked Table’s top and bottom have been cleaned and sanitized. When the lab is over and ALL of the above are complete, your table can de-uniform: take off hair net, place in envelope/bag, place in Folder, return apron to rack if it’s clean and to the dirty uniform bin if it’s dirty.

Professionalism 25 Production Lab Grading Rubric Lab Component 50 Points Possible Professionalism 25 Punctuality: On Time and Beginning Mise En Place when Bell Rings 5 Uniform and Appearance: Hair Tied and Restrained, Pants, Apron or Chef Coat, Closed Toe Shoes 10 Behavior: Following Directions, Noise Level, Attitude, Personal Conduct, Interaction with Peers Production Workstation Set Up/Take Down: Clean, Sanitized, and Organized, with Successful Equipment and Ingredient Retrieval and Return. Dishes are clean and returned to where they belong. 15 Direction Following: Recipe Comprehension, Plan of Action, Correct Measuring and Preparation techniques. Product Quality: Food item prepared meets industry standards: Taste/Appearance/Uniformity/