School Breakfast/Lunch
Foods 1 Kitchens
Foods 1 Kitchens
Other Items
Kitchen Procedures
100
Recycle if rinsed
100
Compost
100
Meat product waste, dairy product waste, egg shell waste
Compost
100
Reuse!
Black plastic is not recyclable in VT
100
List 4 things we do at the beginning of our cooking lab related to sanitation
Correct answers can include:
-Wash hands
-Put on an apron
-Tie hair back
-Set up wash station
-Get towel and washcloth
200
Granola bar wrapper
Trash
200
Recycling
200
Recycle
200
Recycle
200
Why do we use a soaking bucket at school? Be specific!
Conserving water
10-25 gallons in just 5 minutes!
300
Water bottle
Recycle (pour out water, leave lid on)
300
Trash
300
Compost
300
Trash
Sleeve holder can be recycled
Top can be recycled if labeled 1-6 and is white
300
What is the rule when you are getting ingredients from the ingredient table or cart?
Do not bring ingredients back to your kitchen!
400
Trash
400
Recycle
400
If clean... Recycle!
400
Recycle IF CLEAN
Read the label - some may require to trash the tops
400
List 3 things on the end of cooking lab are you done checklist?
Correct responses can include:
Counters wiped off
Dishes washed, dried completely, AND put away
Dish washing equipment stored under the sink
No food left in sink drain - empty in compost
Washcloths and towels added to the “dirty” basket or directly into the washing machine if it’s open
Recipes back in cookbook and put away in the correct order if using
Oven and stove top burners are OFF
Get the “OK” from your teacher before you leave
500
Compost
500
Produce bag
Trash (or reuse them next time!)
500
Compost
500
Compost
500
How many points is each cooking lab worth? What is the breakdown? What can you get points deducted for?
10 total
5 cooking, 5 cleaning
Points deducted for not following safety/sanitation as well as not helping prep, cook, or clean.