1. Lab Management Information

2. Before Starting a Lab:  1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary.  2. Long hair must be tied back and aprons or Chef Coats worn during labs. Be sure to return them to correct locations. Do not put aprons into the laundry basket unless instructed by the teacher. Be sure to return them to correct locations. Do not put aprons into the laundry basket unless instructed by the teacher.

3.  3. Book bags and coats are stored in the front of the room on cooking days.  4. The lab station should be set up before starting any food preparation tasks. What does lab-set up mean? Let us tell you…

4. Lab Station Set Up 1. Put hot water and 1 squirt of soap in one side of the double sink; leave the sink closest to the outside empty to use as a rinsing station. 2. Hand soap is never substituted for liquid dish soap. One squirt of liquid dish soap is all you need. 3. Pick up 3 dish towels, 2 dishrags, and 2 potholders from cabinet

5. 4. Place on dish towel in the counter beside the empty sink and place the dish drainer on top of the towel 5. Start setting up the mis en place (all in it’s place) for the lab

6. During the Lab:  1. Leave the supplies needed by all groups on the front table (ex. Spices, Milk)  2. One person will make one trip to the front table to collect supplies. Bring the measuring equipment and containers needed.  3. Staple replacements are in the back room. (flour, sugar, etc.) Ask for help.

7.  4. Soap dispensers, 409 and canisters are always left 2/3 of the way full; refill as needed.

8.  5. Dirty towels go into the basket by the front door.  6. If something breaks in your lab please let the teacher know.  7. Refrain from sitting on the kitchen counters or tables. (This is where we prepare and eat FOOD!)

9.  8. Stay in your own kitchen and keep busy. (Restaurant employees who stand around or socialize with their friends during work time are FIRED!)  9. When preparing a meal set the table and eat with your group.

10.  10. Wrap any food ingredients not used and return to the supply table. Do not throw away extra food ingredients unless instructed by the teacher.

11. CLEANING  1. Clean as you go. When you sit down to eat, all you should have left to clean are the plates, cups, eating utensils and serving pieces.  2. Cutting boards, counters, and anything that is used to prepare raw protein must be sterilized.

12.  3. All dishes are returned: IN THE PROPER LOCATION CLEANED AND DRY!  4. Sweep the floor if you spill.  5. Countertops are always wiped and dried with the last towel before it is put into the laundry basket.

13.  6. Sink is left clean and dry. Wash the table off with cleaner.  7. Degrease cooking range tops and microwaves following each use.

14. 8. If cooking equipment is borrowed from supply cupboards, it should be returned to the correct location.

15. Questions?  Now get ready to PRACTICE!!!  You will need to completely set-up your lab. Pick up towels, washcloths, potholders Pick up towels, washcloths, potholders Set up sink area (with dish drainer) Set up sink area (with dish drainer) Aprons on, hands washed, hair up Aprons on, hands washed, hair up Mise en place Mise en place Sauté pan, tongs, cutting board, chef knife, cheese grater, bowl Sauté pan, tongs, cutting board, chef knife, cheese grater, bowl