This is what should happen to the table before it is set and what is used.
What is wiped off with cleaning spray and a paper towel?
100
This is why you should scrape and rinse the dishes before putting them in the dish water.
What is so you do not dirty the dish water too quickly? Dirty water = Dirty dishes = Bacteria = Illness
100
This is how much of a condiment you should take and why.
What is only as much as you are going to use because we do not want to waste?
100
These are the people who help with cleanup.
Who is everyone?
100
These two things should be done before the start of each lab.
What are reading the recipe and hand washing?
200
This is why shoulder length hair should be tied back.
What is it decreases the chances of hair contaminating the food we prepare?
200
This is how dishes are placed in the dish drainer and why.
What is at an angle so the water runs off of the dishes causing faster and easier drying?
200
This is how much time you should give your group to clean up and why.
What is ten minutes because late passes will not be provided?
200
This is how a kitchen acquires bonus points.
What is by having the supervisor (or other group member if no sup) ask for bonus jobs?
200
These are the two things the assistant chef needs to do before the chef can cook.
What are measure all the ingredients and get them checked by the teacher.
300
This is where hot items from the oven are put and why.
Where is on the stove-top because the counters are not heat resistant and we do not have trivets?
300
These are two things you want to keep in mind when setting up the dish drainer and why.
What are position the dish drainer so excess water flows easily into the sink and do not connect the two pieces because they are easier to dry when separates and this prevents damage to the dish drainer from repeatedly detaching the two?
300
This is what you set the table with and why.
What is only what you need so you do not create extra dishes, which decreases clean-up time?
300
This person puts away the dishes and equipment once they are dried.
Who is the Host/Hostess?
300
These are the two things the chef does at the beginning of a lab.
What are gather the cooking equipment and preheating the oven if needed?
400
This is where the ingredients should stay and why.
Where is on the ingredient table or in the prep room so each group can easily find the ingredients?
400
This is how many towels you should get and why.
What are two dishtowels so two people can dry at the same time and one wash cloth because only one person washes the dishes?
400
These are three ways to use our manners when eating in the lab.
What are chew with your mouth close, keep unkind comment to yourself, serve equal amounts, and do not eat until everyone is seated and served?
400
This person is responsible for cleaning the stove, electrical equipment, and counter and why.
Who is the chef because they are the ones who more than likely dirtied them?
400
These are the three things the host/hostess must do at the beginning of an eating day.
What are set up the table, wipe off the table, and set the table?
500
These are two times when the recipe should be read and why.
When are before beginning the lab and as you cook so you know what to do and your product turns out as it should?
500
This is why we clean and dry the sink and dish drainer at the end of the lab.
What is we are decreasing bacteria's ability to multiply by doing these? Cleaning takes away the food source and drying makes the environment unsuitable for growth and reproduction.
500
This is why you are require to taste what you make.
What is a good cook tastes what they make so they can evaluate the produce and make changes for next time or decide not to make it again? Tasting can also expand your palate (a person's appreciation of taste and flavor).
500
These are the two cleaning responsibilities of the assistant chef.
What are drying the dishes and cleaning the floor?
500
These are the four things the dishwasher must do at the beginning of the lab.
What are collect the towels, prepare the sink, get the dish soap, and set out the dish drainer?