Class Policy/ Procedure
When you enter class what are your first two steps?
2. Start question of the day
What is the first thing you do in the event of a fire?
Tell the teacher/ an adult
TBSP is short for what?
Tablespoon
What measuring equipment should be used for brown sugar?
dry measuring cup
What is more dangerous, a dull or sharp knife?
Dull
What is the purpose of the paper plates and paper bowls?
Packing up leftovers or food to go. NOT for in class use.
What is the one thing we never put on a fire?
Water
True or False
Being off 1/2 a teaspoon effect some recipes
True!!
what measuring equipment should be used for milk?
Liquid measuring cup
What is the correct way to walk with a knife?
Point down- blade down to your side
Where are the two spots you can find clean towles?
1. Plastic clothes basket
2. In Dryer
When you get cut or burnt in class, why do I have to send you to the nurse regardless of the severity?
We must fill out an incident report- this protects my job!
What should you do before you start cooking to ensure you don't miss any steps?
Reading the entire recipe before beginning.
what measuring equipment should be used for yogurt?
Dry measuring cup
What is the position the hand holding the item being cut be in?
Claw
The bell is about to ring but our kitchen is still a mess! What do we do?!
Choose one person to stay back and finish the job. I will send them to their next class with a pass.
Name 4 reasons why you need to wash your hands after you have already began cooking? (Possible Contamination)
Touching Hair or Face, Sneezing or Coughing, Handling Raw Meat or Eggs, Using the Bathroom, Touching Garbage or Dirty Surfaces, Handling Pets or Animals, Scratching an Itch, After Touching Money or Phones
What is the difference between prep time and cook time?
Prep time (your hands-on work) and cook time (the hands-off time in the oven or on the stove)
How to properly measure 1 cup of flour?
Using a dry measuring cup and a spoon. Lightly spoon the flour into the measuring cup and level it flat- being sure to not pack the flour.
If you drop a knife, what should you not do?
Try to catch it. Just let the knife fall!
Before leaving class on days we cook you must fill out a what? and where are they located?
Lab Checkout Form
Bottom Left Drawer
What are the 5 kitchen hazard categories?
1. Cuts
2. Burns/ fires
3. Electricity and shock
4. Poisons
5. Slips/ Falls
What does yield mean in a recipe?
how much the recipe makes
How many teaspoons are in 1 tablespoon?
From the video in class- what is the one way the chef explains is not okay to hold a knife because its not stable?
pointer finger on the back of the blade