1. Foods Lab Procedures and Expectations

2. Sanitation Rules:
Always wash hands for a minimum of 20 seconds with hot soapy water. 2

3. AFTER Cooking or Handling Raw Meat
2. Wash your hands:
BEFORE Cooking
DURING Cooking
AFTER Cooking or Handling Raw Meat 3

4. 3. Wear gloves while cooking if you have a cut or open sore on your hands.
4. If you have long hair pull it back or cover hair while working in the kitchen. 4

5. When cutting: 5. Raw Food 6. Fresh Food Acrylic cutting board
Wooden cutting board

6. 7. Taste Testing
When tasting food, use a clean spoon every time!

7. 8. Cleaning and Cleaning Supplies:
You should keep all surfaces and equipment clean.
2. Wash the counter with a disinfectant before you begin to cook.
3. CLEAN AS YOU GO. It will keep the area clean and will make the clean-up much easier.

8. 9. Washing Dishes
LEAVE YOUR SINK FULL OF SOAPY WATER UNTIL ALL DISHES ARE WASHED!
1. Pre-rinse
2. Wash
3. Rinse
4. Dry
5. Put away

9. 10. Cooking Rules Follow Lab sheet step by step.
2. Stay in your own lab.
3. Help others if your jobs are done.
4. Lab must be checked off by the teacher before you can leave.
5. Any misuse of classroom or kitchen equipment will result in non-participation in labs.
Report any people problems to me!

10. 11. Small Appliance Care
Make sure appliance is unplugged before washing.
2. Take appliance apart as much as you can.
3. Wipe off with hot soapy water and then dry. Do NOT submerge in water.

11. 12. Laundry Put dirty laundry in the basket.
2. Each lab gets one wash cloth and one dish towel (come get more as needed)

12. More rules (write these at the bottom)
6. Only one person comes up to get supplies. 7. Don’t go into the pantry or open the fridge without my permission. 8. Don’t take anything extra unless I say you can!!!!!!!! 9. Only use a few drops of soap to wash your dishes

13. 10. No sitting on counters 11. No flipping with towels. 12
10. No sitting on counters 11. No flipping with towels! 12. Don’t throw anything

14. Pick up a yellow piece of paper
Write your name and class period at the top
Objective: review cooking utensils, cooking terms, and lab procedures.
Number your paper 1-31

15. Warm up Name the kitchen objects and what they are used for.
Don’t move anything or pick anything up
(Everyone doesn’t need to start at one, some people start at the end)