Lab Procedures and Management

Before Starting a Lab: 1. Wash hands with hot, soapy water

for 30 seconds. Rewash whenever necessary.

2. Long hair must be tied back and roll up sleeves or take off baggy clothing.

3. All books, pencils, and notebooks are placed on ledge in your assigned kitchen.

4. The lab station should be completely set up before starting any food preparation tasks.

What does lab-set up mean? Let us tell you…

Lab Station Set Up

1. Put hot water and 1 squirt of soap in one side of the double sink..

2. Hand soap is never substituted for liquid dish soap. One squirt of liquid dish soap is all you need.

Perfect!!Too much soap!!!

3. Pick up 2 dish towels, 1 washcloth, and 2 potholders from the clean/oven mitt basket.

4. Check the Board for any immediate directions! (Example: Preheat oven)

5. Have a seat and review the lab plan and recipe while waiting for Ms. Wodarski to give further directions.

During the Lab:

1. Leave the supplies needed by all groups on the front table (ex. Spices, Milk)

2. One person (assistant chef) will make one trip to the front table to collect supplies. Bring the measuring equipment and containers needed.

3. Staple ingredients are in your kitchen. (flour, sugar, water)

4. Soap dispensers and flour/sugar canisters are always left 2/3 of the way full; refill when needed by bringing the empty container up to Ms. Wodarski.

5. Dirty towels go into the dirty basket by the front door. Potholders go back to the oven mitt basket unless dirty.

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!)

8. Stay in your own kitchen and keep busy. (Restaurant employees who stand around or socialize

with their friends during work time are FIRED!) Let your teacher know if you need an extra job.

9. Listening to headphones or using your phone during labs is prohibited.

10. When preparing a meal set the table and eat with your group. TIP: Use paper towels from kitchen as

“plates” – Less dishes to wash!

11. Plastic wrap, baggies and foil are in front of the room; wrap any food ingredients not used and return to the supply table. Do not throw away extra food ingredients unless instructed by the teacher.

CLEANING

1. Clean as you go. When you sit down to eat, all you should have left to wash are the plates, cups, eating utensils and serving pieces.

2. Cutting boards, counters, and anything that is used to prepare raw meat must be sterilized (clorox wipes are at the front)

3. All dishes are returned: IN THE PROPER LOCATION CLEAN AND DRY! Next period will tell me if you don’t!

4. Sweep the floor if you spill.

5. At the end of the lab, all countertops, tables and stove tops need to be cleaned with Clorox and dried with the last towel before it is put into the laundry basket.

6. Sink is left clean and dry. Do NOT pour any food or grease down the drain!

7. Clean the microwaves following each use.

8. Make sure that your entire lab is clean and food-free (including under your sink) to discourage ants from invading.

9. If cooking equipment is borrowed from the front table, it should be returned to the front table.

Questions? Now get ready to PRACTICE!!! You will need to completely set-up your

lab. Pick up towels, washcloths, potholders Set up sink area (with dish drainer) Hands washed, hair up

Once set up, clean up! Drain sink: get rid of ALL bubbles, dry once drained. Wipe counters and stove Put towels in dirty basket! Have Ms. Wodarski check your kitchen!