Getting Organized

Teamwork is Required!

Planning Your Workbefore You Implement

Job Descriptions for Lab

Chef and Group Leader Job Duties & Planning:

Assigns lab duties on the recipe (all record) on planning day

Completes a Time-Work Schedule on planning day

Complete the Example of Assigning Lab Duties for

Apple Yogurt Parfait

Ingredients1 cup sweetened applesauce1/8 t ground nutmeg1/2 cup granola with raisins1-1/3 cups vanilla yogurt

Directions 1. In a small bowl, combine applesauce and nutmeg.

2. Spoon 1 tablespoon granola into each of four parfait glasses.

3. Layer each with 1/3 cup yogurt and 1/4 cup applesauce.

4.Sprinkle with remaining granola. Serve immediately. 

Yield: 4 servings.

Katie

Susan

Mike

KatieSusanMikeJoe

Joe

Time-Work Schedule (see your copy)

Time – reported in minutes Task – gathering, measuring,

cooking, cleaning up, setting the table, eating, cleaning up, etc.

Group Member – who is in charge

Note: The Time-Work Schedule will be followed

on Lab Day.The chef will be in charge ofkeeping everyone on task!

Chefon Lab Day: Head cook; in charge of the kitchen &

asks Ms McCain questions. Gathers and tapes recipes on cabinets. Assists in measuring & preparing the food Checks kitchen at the end of lab and

removes recipes, time-work schedule, utensil list.

Assumes the job of any member absent! Completes a Foods Lab Evaluation Rubric. Identity: wears a blue apron

Cook’s Job Duties& Planning Day: Draws the place setting on planning

day on his/her recipe; only draws what is needed for the recipe.

Complete the example of a place setting & add the following notes:

Parfait glass

Waterglass

napkin

spoon

Remember: Draw only what is needed to eat the item(s)

cooked during lab.

Place Setting Notes: The napkin is always on the left of the

plate. (folded with fold on outside) The plate or serving dish is always in the

center. ( 1 inch from edge of table) The fork(s) are always on the left. The knife is always on the right and the

sharp blade always faces the plate. The spoon(s) are always to the right of the

knife.

Cook’s DutiesOn Lab Day:

Assists in measuring ingredients & preparing the food

Cleans & Sets the table properly Removes dirty dishes from table to

the sink area Sweeps the floor Empties trash from kitchen area to

large trash can. Identity: wears a white apron

Grocery Shopper’sJob Duties & Planning Day

Prepares Food Order Form on planning day from the recipe.

Complete the example of a Food Order Form

Ingredients Amount Neededsweetened applesauce 1 cup ground nutmeg 1/8 t granola with raisins 1/2 cup vanilla yogurt 1-1/3 cups

Grocery ShopperOn Lab Day:

Gathers food from refrigerator & ingredients from the demo table (on tray) using the grocery list

Assists in measuring ingredients & preparing the food

Wipes off table, countertops and stove at the end of lab.

Identity: wears a white apron.

Dishwasher’sJob Duties & Planning

Prepares a Utensils List on planning day from the recipe with the dishdryer.

Complete the example of a Utensil’s List from recipe

Measuring Ingredients Tools 1c liquid ½ c dry and spoon/spatula 1/3 c dry and spoon

1 T & spatula 1/8 t & spatula

Food Preparation Tools small bowl and mixing spoon 4 parfait glasses

Dishwasher’sDuties on Lab Day: Gathers utensils using to the Utensil List Prepares a sink of hot soapy (1 Tbsp) water Assists in measuring ingredients &

preparing the food Washes and rinses dirty tools, cookware

and tableware & immediately places them in the dishdrainer

Wipes down and organizes the sink area at the end of lab.

Identity: wears a red apron

Dishdryer’s Job Duties & Planning Day

Assists in preparing the Utensil List using the recipe

Dishdryer’s Duties on Lab Day:

Gathers utensils according to the utensil list on lab day

Assists in measuring ingredients & preparing the food

Dries and replaces cookware in the proper storage area

Places dirty dish towels in the washing machine at the end of lab

Identity: wears a red apron.

6th Team Member will be an Assistant (Dishdryer)

Planning Day – same as Dishdryer Lab Day same as Dishdryer If team member is absent,

Assistant will take on those responsibilities!!!!!!!

Rotation Scheduling Form

1. We need to number off in your team, in alphabetical order, by last name.

2. Record your name according to your alphabetical number under the Name Column. Record your number on the left of your name.

Stu Student Module RotationsNo. Name 1 2 3 4 5 6 7

1 Adams, Timothy

3. Module Rotations will be in the following order:

Chef (CC), Cook (C), Grocery Shopper (GS), Dishwasher (DW) Dishdryer (DD). 6th member, add Assistant Dishdryer

(ADD) Use the abbreviations on your Rotation

Schedule.

4. Under number 1 Module Rotations column

record CC (chef) by name one, C (cook)by name two, GS (grocery shopper) by name 3, DW (dish washer) by name 4, DD (dish dryer )by name 5. ADD (assistant) by name 6.

Stu Student Module RotationsNo. Name 1 2 3 4 5 6 71 Adams, Timothy CC2 Belks, Carolyn C3 Collins, Dru GS4 Rucker, Tim DW5 Williams, JT DD

5. Under number 2 Module Rotations column

record C by name one, GS by name 2, DW by name 3, DD by name 4, and CC by name 5.

Stu Student Module RotationsNo. Name 1 2 3 4 5 6 71 Adams, Timothy CC C2 Belks, Carolyn C GS3 Collins, Dru GS DW 4 Rucker, Tim DW DD 5 Williams, JT DD CC

6. Under number 3

record, GS by name one, DW by name 2, DD by name 3, CC by name 4, and C by name 5.

Stu Student Module RotationsNo. Name 1 2 3 4 5 6 71 Adams, Timothy CC C GS2 Belks, Carolyn C GS DW3 Collins, Dru GS DW DD4 Rucker, Tim DW DD CC5 Williams, JT DD CC C

Let’s begin with the first recipe

Pizza Bubble Bread Chef: Pass a copy of the recipe to all

and put your name and job title in the upper right hand corner.

Then we will plan according to the first rotation as scheduled.

Pizza Bubble Bread

Ingredients Cornmeal (for sprinkling on greased pizza pan) 1 pkg (10) refrigerated biscuits 1/2 cup basic red sauce (spaghetti or pizza) 1 cup shredded Mozzarella cheese ( 4oz) Directions: 1. Sprinkle a greased 12-inch pizza pan with cornmeal. 2. Separate biscuits and cut into 4 pieces (quarter) using scissors. 3. Place in a medium mixing bowl. 4. Pour sauce over biscuits and coat well. 5. Arrange biscuit dough pieces in an 8-inch circle in the pizza pan. 6. Sprinkle with mozzarella cheese. 7. Bake at 400 degrees for about 15 minutes or until golden. Yield: 24 appetizer servings.

The Chef (group leader) will assign a team member to each measurement& each step of the directions. Each member will record all names on recipe

Time-Work Schedule: Pizza Bubble Bread• 2 min Clean the countertops with sanitizing solution and a paper towel and gather

groceries for placement on recipes. Wash hands. GS• 1 min Place recipes in locations for each member to complete their assigned

tasks. Wash hands. CC• 3 min Using the Utensils List, pull all of the measuring and food preparation tools

needed. Wash hands. DW DD ADD• 1 min Wash hands. C• Total = 5 min to prepare for lab• Total 15 min Preparation: follow the recipe according to assigned tasks to

prepare the food product. All as noted on recipe.• Total 15 min Cooking: total amount of time needed to bake. Name in charge• Cleans/Set the Table according to recipe. C• Total 15 min Sampling and evaluating your food product using table etiquette and

good manners. All• Washes/ Dries dishes and replaces dishes in proper cabinets/drawers using a

dish cloth and dish towel. DW DD ADD• Wipes down countertops, table & stove using sanitizing solution and paper towel.

GS• Sweeps floor and empties trash. C• Places dirty dish towels and dish cloths in washing machine. DD

• Completes final check with Ms McCain & rubric CC • Total 15 min for clean-up

Utensils List Food Preparation

Tools Grater & wax paper 2 Kitchen shears Medium mixing bowl

wooden spoon & tongs Pizza pan/Pizza cutter 12” ruler rubber scraper Cooling rack & turner

for serving

Measuring Tools1 Liquid cup 1 cup dry

Grocery Order Form

Ingredient Amount Cornmeal enough to sprinkle Cooking spray Red sauce ½ c Mozzarella cheese 1 c

Place Setting for Pizza Bubble Bread

plate

glass

napkin

fork

fold

Lab Safety & Sanitation, etc. Must have clean hands and wear an

apron until the lab is over! NEED to work in closed toe shoes with

rubber soles. Must have hair pulled back Must remove dangling jewelry,

earrings, watches & bulky sleeves! If you want to bring other food, it must be

cooked at home. You can heat it at school. If you bring tea or kool-aid – it must be

prepared at home. You may not use the sugar in your kitchen. Otherwise, we drink ice water.

Demonstration and Aprons

Your team members will tie your aprons using a butterfly tie.

Dishwashing Rules

1. Wash dishes in the left sink only. (HOT as you can stand it!)

2. Wash dishes, rinse immediately and place in the dishdrainer!

3. DO NOT place clean dishes in the sink on the right. They end up down the disposal and jam the disposal!!!!!!!!!!!!!!!!!

Let me show you what happens to measuring spoons and it breaks the disposal most of the time.

4. Knives are NEVER placed in the dish water until the dishwasher is ready to wash, rinse and place the knives back on the countertops!!!!!!!!

5. ALL KNIVES are kept in the wooden block on the countertop, NOT the drawers or tool jar!!!!!!!!!!!!!!!!!!!!!!

6. DO NOT PLACE FOOD IN THE DISPOSAL! EMPTY GARBAGE INTO THE GARBAGE CAN BY SCRAPING OFF AS MUCH AS POSSIBLE!

7. When draining the dishwater, leave the drain-catcher ajar in order to catch any left-over food particles. Empty the drain-catcher in the garbage!!!!!!!!!!!!!!!