1. WORK PLANS AND PROCEDURES

2. Implementing a work plan in a food lab and at home helps ensure that all foods are ready to eat at the same time. Many tasks can be “dovetailed” so that some tasks can be done at the same time to save time and energy. Steps to prepare a work plan before beginning to cook: 1. Plan for pre-preparation tasks 2. Plan for preparation tasks 3. Plan a time table

3. Time table – the timing of tasks is important to ensure the completion of recipes in a foods lab or at home Lab Evaluation – step- by-step procedure where students and teacher reflect on the success of the lab experience

4. Pre-Preparation Tasks 1.Read the recipe 2.Interpret the list of instructions 3.Prepare the market order a. List needed ingredients b. List amount of ingredients c. List on-hand ingredients d. Calculate amount needed to purchase e. List amount needed to purchase f. Teacher will compile the master order 4.Gather equipment needed 5.Gather ingredients needed

5. Preparation Tasks 1.Wash/scrub hands. 2.Set the table (if necessary) 3.Open packages 4.Wash/rinse ingredients (if necessary) 5.Prep ingredients 6.Measure ingredients 7.Prepare equipment 8.Clean as you go 9.Preheat oven 10.Mix ingredients

6. Preparation Tasks continued… 11.Place mixture in prepared cooking/baking equipment 12.Place on heat source/in the oven 13.Set timer 14.Remove from heat source/oven and cool 15.Sample 16.Final clean-up (sink, counter tops, range/stove, floor, etc.)

7. Planning a Time Table 1.Lists tasks with optional start time 2.List pre-preparation time (estimation of time for pre-preparation 3.List preparation time (estimation of time to complete the task) 4.List cooking time (cooking for each task) 5.Calculate total time (pre-prep + prep + cooking = total time) 6.Calculate starting time (total time – desired serving time – starting time)

8. EVALUATION PROCESS 1. Evaluate planning - Use of the recipe - Division of tasks equitably - Collection of all equipment/ingredients 2.Evaluate preparation - Use of measuring techniques - Correct use of appliances/equipment - Application of sanitation procedures - Correct table appointments/tableware placed on the table

9. EVALUATION PROCESS continued… 3.Evaluate product - The final cooking result - The appearance - The overall appeal and taste of the product 4.Evaluate clean-up - Duties were shared by everyone - All areas of the preparation area are cleaned

10. EVALUATION PROCESS continued… 5.Evaluate team skills - Overall collaboration of the entire team - Ability to stay on task and complete lab/preparation by designated time - Ability to keep noise levels to an acceptable level

11. Sample Assessment Questions Debbie has set the table for lunch and has opened packages of lettuce, carrots, and cucumbers to make a salad. Her next step in the preparation process would be to wash and rinse ingredients if necessary. Aaron was sent a new recipe by his mother to try for Christmas. BEFORE he interprets the recipe, he should first read the recipe. Jason, Judy, and Aaron finished the final clean up for foods lab. After the team members evaluate the preparation, they should then evaluate the product.