Culinary Lab Rules and Tips

If you have time to lean

No one leaves

Follow safety and sanitation procedures.
Sitting on a kitchen counter results in an automatic "0" for the day and cleaning the fryer!

Culinary class is not study hall. No other classwork is allowed - during labs or during written work!

No phones are allowed in the kitchens

No headphones are allowed in the kitchens.

3 tardies will result in having to clean the deep fat fryer

Hair must be up and not touched/played with during labs. Failure to put hair up results in an automatic "0."

We do not supply hair ties or hair nets......for free!

If you burn/over-measure your lab, you cannot start over, you cannot eat, and you will receive a "0." Please pay attention!!

Do not stand at the door, it is a fire hazard. Remain seated until the bell rings.

If you eat, you CLEAN.

Kitchen Basics

Know Your Kitchen "Work Centers"

• Food preparation and Storage
• Cooking and serving
• Clean-up

Microwaves

Use and care for Microwaves

• Do not turn on a microwave when empty
• Only use microwave safe cookware
• DO NOT USE metal cookware or aluminum foil
• Clean the interior and exterior after every lab

Microwave cooking tips

• Always use an oven mitt
• Remove covers so steam flows away from face
• Use paper towels to avoid splattering
• Stir during the cooking time
• Foods that need to boil won't cook faster in a microwave

Know How to Follow a Recipe

To get good results from a Recipe:

• Read the recipe carefully and in it's entirety
• Get all utensils, tools and ingredients ready
• Measure accurately
• Mix as directed
• Bake or cook the required time

Measuring Dry Ingredients

• Use measuring cups and spoons
• Flour, sugar, salt, etc.
• Heap
• Level
• Empty

Measuring Solid Ingredients

• Use dry measuring cups
• Butter, shortening, brown sugar, etc.
• Pack
• Level
• Empty

Measuring Liquids

• Use a liquid measuring cup
• Milk, water, oil, juice, etc.
• Set cup on a flat surface
• Bend down to get eye level and pour desired amount

Measuring Spoons

• Used to measure small amounts of dry and liquid ingredients
• DO NOT use kitchen spoons, they are not accurate!

General Lab tips

• Hot water boils quicker than cold water
• Add salt to your pot of water to add flavor
• Add olive oil to your pot of water to add flavor AND prevent your pasta from sticking

General Lab tips

• Always wash your fruits and veggies - even if you are peeling them!
• Your arm and a whisk work just as well in place of a stand mixer.
• Your kitchens are labeled - read!
• Hot oil goes in a glass jar, not down the drain.
• DO NOT LEAVE measuring utensils in the food bins!!!!!!!!!!!!!!!!!

General lab tips

• Do not use dishwashers!
• Need more room in your kitchen? Move to a demo table!
• Need to clean a lot of dishes? Use the dish pit!
• Do laundry throughout the period.
• Label your prep work - period and kitchen number.

General lab tips

• FIFO- first in, first out
• Cold items will be in the fridge (Big fridge first, then small kitchens
• All other items will be in the pantry
• Do not take whole containers of food to your kitchen
• Measurement equivalents are on the fridge

General lab tips

• If you got it from your kitchen, put it back in your kitchen.
• If you got it from the pantry, put it back in the pantry!!!
• You will receive points off for stuffing items where they don't belong

Cleaning

• No one leaves until your kitchen is clean
• You may work through break
• Floors, counters, sinks, dishes, stoves, microwaves
• Demo table area, prep tables, all ingredients put away
• CLEAN AS YOU GO!!!!!! Or you WILL be staying to finish cleaning

You are a Star!

• Don't be afraid to think for yourself!
• Converse with other kitchen groups