1. LAB PROCEDURES

2. Roles for Foods Labs
There are 5 roles that must be filled during each foods lab. Each role has assigned jobs for before, during and after the lab.
You are expected to follow the lab role rotation assigned to you for each lab. This ensures that everyone is participating and no one gets stuck doing the same job every lab.
The 5 jobs are: *MANAGER, DISH WASHER, DISH DRYER, SHOPPER, ASSISTANT MANAGER (*Manager will complete the Assistant Manager job if no one has filled position)

3. DAY BEFORE LAB: Read through the recipe.
Fill in Lab Plan neatly and thoroughly. Every student in class is responsible for knowing the principles and procedures of all the food prepared for the class. This is the purpose of the planning sheet. EVERYONE should HELP complete that sheet.
Turn in Lab Plan and recipes in your kitchen folder.

4. BEFORE YOU START TO COOK:
On the day of the lab, sit down at your table for attendance and for announcements.
Hair needs to be tied back in a ponytail. (If it is long enough to touch your shoulders, it must be pulled back.
Wash your hands thoroughly with soap and hot water for at least 20 seconds. Use paper towels for drying your hands.

5. BEFORE YOU START TO COOK:
Get your kitchen folder with Lab Plan and recipe.
Read over the recipe and Lab Plan before you start so you all know what you are doing!
Only the Shopper comes to the supply area with a tray and necessary measuring utensils to obtain all supplies needed for the recipe(s).

6. BEOFRE YOU START TO COOK:
Others should be doing their jobs!
Tell teacher about any messes that have been left behind by others.

7. BEOFRE YOU START TO COOK:
MANAGER – Clear and prepare table the day you are eating in lab by cleaning with spray bottle from under the sink and paper towels
DISH WASHER – Set table, Prepare sink with hot soapy water
DISH DRYER – Set out dish drainer with tray, Retrieve dish cloth and dish towels from store room
SHOPPER – Prepare brown tray, Get supplies from supply table
ASSISTANT MANAGER – Get out ingredients found in kitchen, Get out all needed equipment and place on counter

8. WHILE COOKING: Follow recipe carefully. Clean up as you go along.
Use paper towels to wipe up spills on the floor.
Use dishcloths and towels for all other kitchen work and place all used towels, cloths, wet or dirty hot pads in the laundry basket by the storeroom.

9. WHILE COOKING: Keep cupboards closed.
Report all burns and cuts to teacher immediately.
Knives, after being used, should be placed behind the faucet before washing. This prevents the dishwasher from being cut when reaching into the water.

10. WHILE COOKING:
Stay in your kitchen area at all times during lab. (Sit in your seating area if you have nothing to do.)
Participation and teamwork are part of your lab grade.
No sitting on the counters or tables.
No running.
Only quiet talking will be tolerated.

11. WHILE COOKING: ALL – Help prepare recipe
DISH WASHER – Wash dishes (when not helping prepare recipe)
DISH DRYER – Dry dishes (when not helping prepare recipe), Complete kitchen duty for your lab
SHOPPER – Monitor recipe procedures

12. CLEAN UP PROCEDURE:
Always have towels and dish cloths handy. Bring them all at once.
Always use, hot, soapy water to wash dishes. Rinse them well.
Dry all dishes thoroughly and leave them on the counter for a check by me before putting them away.

13. CLEAN UP PROCEDURE:
Empty water and rinse out suds, then dry the sink.
Put clean, dry dishes away in the correct places after dish check. All drawers and cupboards are labeled where things belong.
Wash out recyclable containers and put into the appropriate recycling bin. Foil can also be recycled.

14. CLEAN UP PROCEDURE:
Throw away any food scraps or other garbage in the garbage cans. There is no garbage disposal in the sinks.
Kitchens should be left clean and in order. Notify teacher for final check after Manager has checked kitchen. No one can leave until their kitchen has been checked out.
Absolutely, no snapping dish towels is allowed.

15. CLEAN UP PROCEDURE:
MANAGER – Manager’s Dish Check – check all the dishes to make certain they are clean and dry, Ask for a Teacher's Dish Check, Re wash table after eating, Once all cleaning is complete ask for Final Kitchen Check from the teacher, Fill out any paperwork and turn in lab folder
DISH WASHER – Wash dishes, Wipe countertops, Clean and dry sink with towel after dish check from the teacher
DISH DRYER – Dry dishes, Put laundry in basket
SHOPPER – Clean microwave, Put dishes away
ASSISTANT MANAGER – Clean stove, Sweep floor

16. WASHING DISHES: Scrape food into garbage can.
Rinse dishes under running water and stack so they are ready to wash. Wipe counters so dry dishes can be put on counter.
Order of dishwashing (wash in hot soapy water and rinse in hot water).
Glasses and cups
Silverware
Plates
Serving dishes
Pots, pans, baking equipment

17. DISHWASHING:
Do not empty soapy water or dry sinks until dish check is complete!
Dry dish drainer before placing under sink.
Never put any towels or garbage under the sink.
Dry both sinks with towel when finished.

18. SAFETY FIRST: Smothering fires:
Put lid on sauce pans or fry pans. TURN OFF HEAT SOURCE.
OR use baking soda. NEVER USE WATER FOR GREASE FIRES.
Oven fire: DO NOT OPEN OVEN DOOR, SIMPLY TURN OFF HEAT.

19. ADDITIONAL NOTES FOR SAFETY:
To use a fire extinguisher
Keep calm!
Remove the pin.
Point the nozzle toward the base of the fire and spray in a side to side motion.

20. Inappropriate Behavior
These behaviors will result in referral and possible removal:
Unsafe behavior of any kind
Towel snapping
Eating ingredients
Throwing food
Disrespectful attitude

21. Labs are a privilege and are not a requirement for this class!

22. On a lab day recap! LAB PLAN MUST BE COMPLETE
Arrive to class, pick up folder
Sit in seat
Listen to instruction from teacher
Review recipe and duties
Participate in lab

23. Grading of labs… Labs are worth 30 points
Team grade with individual consideration taken

24. Lab Roles Figure out your group order, alphabetically by last name
1st person – Manager/Assistant Manager
2nd person – Dish Washer
3rd person – Dish Dryer
4th person – Shopper
**5th person –Assistant Manager