1. Food Labs Guidelines

2. Basic Guidelines If you drop it, pick it up Make sure everything is placed back in its correct place Make sure ALL dishes and entire area is clean BEFORE leaving the class Do not leave anything in the room unless otherwise told If you do not finish it, throw it away!

3. Guidelines Read recipe from beginning to end BEFORE doing anything Make sure that all items necessary for the food lab are in your kitchen Everyone in the group MUST have a job! (dish washer, “head chef”, production, runner, ect.)‏ REMEMBER: If you have time to lean, you have time to clean!

4. Guidelines Your grades for labs are based on participation Each time I see you off task, ten points will be taken off your grade You will be given ONE warning, the second time I have to tell you to get on task, you will loose your lab for that day. The second time you will loose the next FULL lab

5. Guidelines continued When working in a food lab work quickly and quietly Stay on task so that you can finish your lab and enjoy the finished product and be on time to your next class When you are not in a food lab stay away from the kitchens! You have your own work to do.

6. Food Labs I plan to have us do food labs once to twice a week beginning next week!! We will begin with quick breads (muffins/pancakes)‏ Before we can begin the food labs we will need to be able to read recipes and you will have to make me a grocery list, so I can buy the ingredients you need.

7. Before we begin The refrigerator, cabinets, counters and kitchenette areas will need to be cleaned We will need to take inventory of supplies and stock the kitchenettes with kitchen equipment Sauce pans, mixers, measuring devices ext.)‏

8. TOMORROW Tomorrow all three nutrition classes will work together to clean and stock the kitchens and cabinets. Fifth period: clean out cabinets Sixth period: Clean counters, Throw away any expired items Seventh period: Finish cleaning, stock each kitchenette with items necessary for food labs