Lab Planning Instructions

When preparing for the food lab, what is the 1st step?

• Assigning Roles

• Measuring Ingredients

• Listing all of the cooking terms

• Explain how the lab relates to current content being taught.

After assigning roles for lab, what is the next step?

• Write how the lab relates to current content.

• Begin cooking food

• Reading recipe thoroughly

• Listing your responsibilities

What is an example of a job of Sous Chef?

• Gets aprons for team

• Cleaning the sinks

• Sweeping kitchen floor

• Washes dishes

What is an example role of the Executive Chef?

• Measures non staple foods

• Dries Dishes

• Run garbage disposal

• Cleans microwave

What is one of the prep chef responsibilities?

• Cleaning counters

• Dry Dishes

• Clean the sink

• Washing dishes

What does the Maître D’ have to do?

• Gather and measure staple ingredients

• Cleans the oven

• Gets aprons and oven mits

• Replenishes staple foods and soap

What is Step 3 on planning sheet?

• List your responsibilities

• Begin cooking

• Read recipe throughly

• Bold and Underline which chef you are for this lab.

What does Mise En Place mean?

• All food is ready to eat.

• Everything's in place to be more efficient when cooking

• Kitchen is clean

All chefs are responsible for cleaning.

• True

• False

Why do you have to have plan sheet completely filled in before the next Food Lab?

• To make Mrs. Sandt happy.

• Because it is a race to see which group gets done the fastest.

• To ensure a successful Food Lab experience