Planning Process
What is the 1st Step to our Lab Planning Process?
(before you complete you Lab plan Sheet)
Annotating Recipes
When using your oven/stove, you should not have anything ___________ nearby.
flammable (recipes, paper cups, plates, etc.)
What is the MINIMUM amount of time you should spend washing your hands?
20 seconds
What is the FINAL thing that we do to wrap up labs prior to grading?
If there is a GREASE fire, what should you do?
2. Turn off heat/power.
3. MOVE AWAY.
*NEVER put water on a grease fire
Why is it important to use CLEAN washcloths when sanitizing kitchens?
Avoid bacteria transfer.
Make sure surfaces are ACTUALLY getting clean.
Which of the following is NOT part of our Lab Plan Sheet:
Kitchen Jobs
Vocabulary
Spices
Equipment
Objective/Purpose
Spices
are NOT part of our L.P.S.
If there is a spill on the ground, what should you do?
Clean it up COMPLETELY.
If WET- use paper towels or washcloths.
If DRY - sweep and throw away.
Touching hair, clothing (other than apron), face, or body.
After sneezing, coughing, etc.
Going to the restroom.
Touching phones, laptops, etc.
After handling items such as raw meat, eggs, and other foods that can cause cross-contamination.
Name 2 steps included in our Annotation Guide...
Underline Equipment
Circle Action/Technique Words
Star Temperatures
Check Mark Times
Draw a box around the Yield
Add Additional Notes/Reminders in the Margin of the recipe
Why is it important to wear closed-toed shoes during a lab?
In case of items falling or hot splatters form stove.
When do we wipe down/sanitize our kitchen surfaces?
Before, During, AND After Labs.
You should also wipe down your kitchen any time you have a spill on the counter or things are getting messy.
Clean as you go to ensure your kitchen space is as safe and clean as possible.
Why do we Annotate our Recipes before we cook?
To ensure that we have reviewed the recipe, know what ingredients and equipment we will need, clarify directions, PREPARE and gain BACKGROUND knowledge before starting.
Why should you never leave a knife sitting in a sink filled with soapy water?
Low vision = More likely to get injured
List the 4 Main Steps for Dishwashing in Class.
1. SCRAPE EXCESS FOOD from dirty dishes.
2. Fill sink with HOT/WARM WATER and a SMALL amount of SOAP.
3. Thoroughly clean dishes from LEAST TO MOST DIRTY (helps the soapy water stay as clean as possible - refill as needed)
4. DRY completely and PUT DISHES AWAY in correct places.