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Lab Management

Lab Management. Kitchen and lab rules. Questions: Where are things located in the room. Where are the clean and dirty towels and aprons? Where are the hot pads located? Always use hot pads to get items out of the oven (not towels!).

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Lab Management

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  1. Lab Management

  2. Kitchen and lab rules • Questions: • Where are things located in the room. • Where are the clean and dirty towels and aprons? • Where are the hot pads located? Always use hot pads to get items out of the oven (not towels!). • If something breaks, use wet paper towels to clean up the small pieces. Reminders: • Leave your unit cleaner then you found it. • Do not play with the timers. • Turn the oven and burners off after use. • Pantry rules

  3. Fill in your lab sheet and read the recipe before starting to make job assignments.

  4. Pull your hair back

  5. Have to wear an apron!

  6. Wash your hands • Wash your hands for 30 seconds • Twinkle Twinkle little star twice • ABC’s • Happy Birthday

  7. Only 1 person from each kitchen at the front table at a time.

  8. Stay in your assigned kitchen and get dish water and towels. • You will lose 10 points EACH time I catch you in a lab other than your own.

  9. Do not sit on counters or tables

  10. Everyone works to earn their points.

  11. NO HORSEPLAY • No Throwing Rags • No hitting each other with rags • If I see you doing these, you will be docked 50% for the lab for the day.

  12. Eat your product, then clean up after yourself! • Dishes, towels, floors, garbage, etc.

  13. Turn in your lab sheets into the basket at the end of class • Ms. Platt will check you out first. • Get a new lab sheet that matches your color • If lab sheets are not turned in to THE BASKET you will not receive credit.

  14. Dishwashing procedures: • Wash dishes from the cleanest to the dirtiest (i.e. cups and utensils to pots and pans) • Rinse with hot water • Dry with a cloth towel • Empty the sink and rinse it out • Dry around the sink using the used drying towel

  15. Making up a cooking lab: • If you were absent for a lab: • Get the recipe from my website Hillsidefacs.weebly.com • Make it at home with in the week • Feed the food you made to your family. • Have a parent/guardian sign the copy of the recipe and add any comments • Turn the signed recipe into the basket.

  16. Towels • Towels are located in the cupboard when you first enter the kitchens • You need 2 dish clothes and 2 dishtowels in your kitchen • Dishclothes are used for wiping off counters and washing dishes • Dishtowels are used for drying • ONLY PUT TOWELS IN BASKET AFTER YOU HAVE BEEN CHECKED OUT!

  17. Kitchen Duties • ASK MRS. PLATT: You need to ask me what to do in order to receive credit for job completed. • FOLD LAUNDRY: get laundry from basket or dryer. If there is no laundry to fold you need to ask Mrs. Platt what she wants you to do. • SWEEP: You are responsible for sweeping near the counter and walkway. YOU ARE NOT RESPONSIBLE TO SWEEP THE OTHER KTICHENS • Wipe off counter: you are responsible to wipe off supply counter\ THE CHART ON THE FRIDGE WILL TELL YOU YOUR JOB!

  18. Kitchen Jobs • Chef • Assistant Chef • Dish Washer • Host or Hostess • Supply Person • Grader(Supervisor) • YOU WILL HAVE A CHANCE TO BE EACH JOB!

  19. How do you know your job? You will be assigned a number. The chart on the back of the freezer will tell you what job matches the number

  20. I will not write late passes for any kitchen who is not done on time! Mange your time wisely

  21. What kitchen group are you in? • If you ever forget what group you are in, or what number you are check the papers by the folders.

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