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.