Safety
This tool is the most dangerous in the kitchen and should be prepared before any cooking or food preparation starts.
The chef - Thats you! Come focused and prepared for class from the minute you walk through the door.
First three things you do before you start a lab
Clean chef coat on, hair up, wash hands
What is the most unsanitary thing to store/find in the fridge?
An uncovered item, or a container with tools still in it (i.e. a can with a ladle in it)
Who is responsible for making sure all of the dishes get done before the end of the lab?
The chef - they oversee everyones work so they must ensure the dishwasher is doing their job.
What are the two areas called in your kitchen?
Prep side/Cook side
When working with these tools (and their parts) its important to stay away from water, but have a sanitation towel handy for end of lab cleanup
All electrical tools and cords. Follow up - example of how food processor is fully cleaned.
What three steps do you do to get your kitchen ready?
Sanitize counters, make sure there is soap and paper towels for hands, make sure there is soap and scrubbies for dishes
When stacking deli containers where does the label go?
On the front of the container, one inch from the top of the container.
Gathering all of the food items for preparation.
How should you arrange the prep side of your kitchen
in order of tasks - which means I READ THE RECIPE first.
This tool will NEVER see the inside of a dishwasher, (hint; it makes things crusty but should never BE crusty)
Rolling pin
What is sanitizing?
Removing all potential pathogens from cooking surfaces
How do we label containers in this kitchen?
With tape cut to size, written legibly in sharpie with item name, date, and initials.
What is the equipment chefs job?
Getting out all equipment AND putting all specialty equipment away correctly. This includes putting your kitchens equipment in the correct places (drawers, shelves, counters)
In the order they will be cooked, but also pay attention to things that will get damaged by heat - plates, bottles, wooden tools etc.
Sharp objects like this tool should be used with caution, and sometimes extra safety protocols like nitrile or cut gloves
Mandolins or boning knives or meat slicer (this is only under chefs supervision and only if you are 18 and in industry)
What is cleaning?
Removing debris from surfaces
Beef, Poultry, Fish and Lettuce - what order should they be stored in from top to bottom
Lettuce, Beef, Fish, Poultry
Name three qualities that make a great team?
Clear communication, kind tone, direct feedback
You are preparing fresh pasta, sauce and fried calamari what order do you prepare the recipe in?
Make the pasta so it can rest, get some teammates to start the sauce, fry the calamari last so the oil has time to heat up and the calamari stays crisp before serving.
When a mess hits the floor and it is wet what are three steps to complete before continuing to cook
Clean any solid debris, get the area mopped, let everyone know the area is wet
Who is responsible for making sure all food and dirty items are cleaned before a lab is complete?
EVERYONE
How should deli containers be stacked in the fridge?
On a sheet tray, to prevent tipping, and with heavier items on the bottom so they dont spill or tip over.
What is the biggest NONO in the kitchens when we are cooking?
Horseplay, fooling around, towel snapping, ice throwing. THIS IS A ZERO for the day. No exceptions.
You have a recipe that needs to be prepared over several class periods, when reading the recipe what should you look for?
What am I doing today from beginning to end. What will I need to do before starting tomorrow? What do I need to do to keep everything fresh and good quality between when I start and when I finish.