To develop an action plan for the food lab Gather all necessary equipment Place market order.
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Transcript of To develop an action plan for the food lab Gather all necessary equipment Place market order.
![Page 1: To develop an action plan for the food lab Gather all necessary equipment Place market order.](https://reader036.fdocuments.in/reader036/viewer/2022062712/56649cad5503460f9497041f/html5/thumbnails/1.jpg)
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• To develop an action plan for the food lab• Gather all necessary equipment • Place market order
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Remember… read the
recipe at least 3 times
• To get a general idea of what you are doing
• Preparation and cooking time
• Equipment• Ingredients• Pre-preparation steps• Cooking terms
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Plan Sheet Tips• The planning process is a group process• The plan sheet must be completed by the group• The person assigned to the job must complete
their section of the plan sheet
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Plan Sheet Tips (continued)
• The plan sheet must be turned in order for a group to participate in the lab.
• Minimum Score:
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The Data Box
RECIPE NAME: Grade:_____________/20
Date: Per: Lab Date(s): Kitchen:
Today’s
Date
What are we cooking
?
Point Value: 1 POINTS
The Date of the
Food Lab
Class Period The color of the kitchen
you are assigned
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Name of Person Doing This Job Assignment
(First and Last Name)
DETAILED JOB LIST
PLAN DAY LAB DAY CLEAN-UP
EXECUTIVE CHEF
____a. Highlights “number directions” in orange.____b. Completes data box. ____c. Completes time schedule____d. Ensures all sections of the plan sheet are completed.____e. Checks for ingredients on market order.
____a. Oversees progress of the group.____b. Acts as the liaison between teacher and lab group.____c. Completes assigned tasks.____d. Has food sample inspected by teacher ____e. Assists other group members as needed.
____a. Prepares dishwater____b. Washes dishes____c. Dries out sink, dishpan and drainer, ____d. Completes clean-up check list
.
SOUS CHEF
____a. Highlights “equipment” in yellow.____b. Highlights “cooking terms/ directions” in blue.____c. Completes market order. ____d. Turns in plan sheet.____f. Gathers equipment for the lab.
____a. Gathers all ingredients for the recipe.____b. Completes assigned tasks.____c. Sets timer and assists other group members as needed ____d. Assists other group members as needed.
____a. Gets linens for cleaning____b. Dry Dishes____c. Wipe range top____d. Dispose of all garbage
CHEF
____a. Highlights “pre-preparation” in green.____b. Completes equipment list.____c. Attaches recipe to plan sheet____d. Completes cooking term section of plan sheet with help from the group.
____a. Get out linens (dish towels, dish cloths, etc.)____b. Completes assigned tasks.____c. Assists other group members as needed
____a. Put dishes away____b. Wipe countertops____c. Wipe down back splash board, ____d. Put dirty linens laundry basket after teacher checkout
LINE COOK
____a. Highlights ”ingredients” in pink____b. Breaks recipe into manageable tasks.____c. Completes abbreviation/equivalent section with help from the group.____d. Gathers equipment for the lab.
____a. Completes assigned tasks____b. Assists other group members as needed.____c. Make sure oven and stove burners are turned off.
____a. Wipe out microwave____b. Sweep floor____c. Put dishes away.____d. Organizes student supply basket
Dave Madej
Lena Braeges
Joe Miller
Jeanne Lonkey
Each Group Member
Signs Their Own Name
Point Value:1 POINTS
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AMOUNT INGREDIENTS ON HAND PURCHASE
(CHECK ONE)
Market Order(List all ingredients - attach additional sheet if necessary)
Point Value:
4 POINTS
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COOKING TERM
DEFINITION COOKING TERM
DEFINITION
ABBREVIATIONS OR
EQUIVALENTS
KEY ABBREVIATIONS OR
EQUIVALENTS
KEY
Point Value:
2 POINTS
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STUDENT BASKET/CUPBOARD
N EQUIPMENT LOCATION
Custard Cup Cutting Board
Dry Measuring Cups Electric Mixer
Knives Liquid Measuring Cups
Measuring Spoons Mixing Bowls
Oven Mitts Rubber Scraper
Spatula Whisk
Wonder Cup Wooden Spoon
Equipment Needed
Point Value:
5 POINTS
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NAME TASK(S) TIME ALLOTTED
TOTAL TIME:
Point Value:
5 POINTS
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