Lab Review

Kitchen Equipment

100

I am the tool you would use to scrape, spread, and or mix  

Rubber Spatula 

200

I am the tool you would use to but brownie batter in to bake in the oven

Baking pan

300

I am the tool you would use to measure 1/3 cup of water for a pizza dough recipe

Liquid Measuring Cup

400

I am the tool you would use to make small amounts of liquids or boil noodles in 

Sauce pan

500

I am the tool you would use to cut in cold butter into flour to make a pie dough 

Pastry Blender 

Kitchen Equipment

100

I am the tool you would use to turn things on the stove such as a pancake 

Flat Spatula 

200

I am the tool you would use to roast vegetables in the oven or cook biscuits on 

Baking sheet 

300

I am the tool you would use to measure 1/2 cup of peanut butter in for a puppy chow recipe 

Dry measuring cup 

400

I am the tool you would use when you are browning hamburger on the stove or sauteing vegetables

Skillet 

500

I am the tool you use when you are draining pasta water or washing fresh fruit 

Collander

Before Lab

100

What is the first thing you should do when you come into the lab (hint it does not apply to everyone) 

Put long hair into ponytail 

200

What is the second two things you need to do before you begin the lab

Wash hands/ put on apron

300

CHANCE FOR DOUBLE POINTS 

Should everyone be at the supply table gathering ingredients or just one person? 

Bonus!!!

No- Prep Cook 

400

Explain what the Lab Planning sheet is and what it is  used for, when do we complete lab plans? 

Document that group works on to become familiar with the recipe we are making. Helps us plan for the equipment we will need. We complete lab sheets 1 class period before the lab

500

Explain how the dish station should be set up, and how the dishes are to be done in our lab space 

Soap and water on left side, right side dry. Dishes are not just one person but teamwork. Wash dishes as you go, use wash cloth and frying towel, not sponge/ paper towels. 

During Lab

100

What should you make sure you do to be the most successful in the lab 

READ THE RECIPE 

200

True or false....

The executive chef does all of the work in the kitchen 

False! Everyone has a role that is important

300

Why can you not eat the ingredients of you recipe while you are cooking? What happens if you think you might need more of something should you get it yourself? 

Because there are only enough ingredients for each kitchen group to make the lab one time - Ask Miss Engstrom and she will determine 

400

True/ False 

You are allowed to move from kitchen to kitchen to help others 

False

500

What is the one thing that will immediately have you removed from the lab? 

Throwing ANYTHING!!

After Lab

100

True/False 

You do not have to be done before you eat your food. 

True

200

Where do you put your used dish rags and dish towels? 

In the basket on top of the washer 

300

Does your apron need to go in the wash every time? If not, how often? 

No- only when visibly dirty or Miss Engstrom asks 

400

Do food particles go down the drain? How do we take care of them? How should the sink look at the end of the lab? 

No- using the catch all drain and dump remains into trash. Making sure to wipe out sinks when done. Sinks should be dry and free of suds. 

500

Explain the clean up process. What all should be done? 

Wipe counters, sweep floors, pick up any trash, making sure all dishes are put back away where they were found. Store extra food in fridge if needed