1. Tea and Scones Lab

2. Tea and Scones Service

3. Properly Set Table

4. Centerpieces

5. What we will be doing: Day #1 – Mrs. Lee/Mrs. Bratcher will demonstrate how to make the scones and Devonshire cream.

6. Day #2 – Your group will make your scone dough and store it in a covered container. Your group will also decide on a theme for your table.  How will you set your table?  What napkin fold will you use?  What will your centerpiece be and whom will bring it in?

7. Day #3 – Roll out the scone dough, brush with reserved egg, sprinkle with sugar and bake. Leave an air tight container to put scones in. Make Devonshire cream and store. Finalize plans for table etc.

8. Day #4 – Set a proper table. Napkin folds and centerpieces. Brew tea. Greet guests. Serve.

9. Assignment: Answer the following questions and list any additional responsibilities you will have for this lab.

10. 1. What cooking day will we be on? 2. What will be your assigned job for this lab? 3. For each of the 3 days of this lab write down what your additional or specific responsibilities will be.

11. Head Chef Day #1 -Make scone dough. Day #2 – Cook scones. Day #3 – Brew tea.

12. Sous Chef Day #1 – Get ingredients. Day #2 – Get cookie sheets ready and make Devonshire cream. Day #3 – Get lemon, milk, sugar and honey ready.

13. Devonshire or Clotted Cream ~ ~ Historical Information ~ ~ Clotted cream is also known as Devonshire Cream. It is important not to sweeten the cream (as you would when making whipped cream). Controversy exists as to which comes first, when you are topping a scone, the jam or preserves or the clotted cream. In the end it is a matter of personal preference. Put it on in what ever order you prefer!

14. Equipment manager Day #1 - Help measure ingredients. Day #2 - Help measure ingredients. Day #3 -Greet the guest when he or she arrives.

15. Table Technician Day #1 – Begin to plan out table setting, centerpiece and napkin fold. Day #2 – Finalize plans for table setting, center piece and napkin fold. Who will be bringing what the next day? Day #3 – Sets the table and places the center piece and folded napkins in the proper places.

16. Maintenance Engineer Day #1 – Washes dishes and labels containers. Day #2 – Makes sure that hand mixer is cleaned properly and put back in proper place. Day #3 - Serve the food.

17. Helper Each day helps where ever needed, takes the place of any one who is absent. Assists the table technician with the planning of the centerpiece, etc. and records who will bring what to class.