Foods Lab Procedures Read the following guidelines carefully. You will be observed and graded throughout the semester according to your adherence to these guidelines. Points will be deducted for improper lab attire, tasting with utensils used to prepare products, leaving the utensils dirty and other general unsanitary and disorganized practices as presented below.
1. Lab Attire- Shoulder length or longer hair should be pulled back out with a hair tie. An apron must be worn each lab
2. Wash Hands before beginning any food preparation
3. Use SOAP and water to clean dishes thoroughly when cleaning up.
4. DO NOT sit on counter tops, tables or floor.
5. Paper towels are available in each unit for drying hands and other uses. Use dishtowels only for drying dishes. At the end of each class,
put the wet towels in the washing machine.
6. Avoid the use of stirring spoons for tasting! Do not use or lick your fingers.
7. Keep counter areas as clean and neat as possible while working in your unit. Make every effort to keep cabinet doors and drawers
closed except when removing or returning an item.
8. Units should be left clean and in order following each laboratory. You will be held responsible for you kitchen. Make sure that the
teacher checks your lab before you leave the lab area.
9. Any books, coats, etc brought into the lab, other than the recipe, should not be placed on the counters.
10. Use DRY hot pads rather than dishtowels or cloths for handling hot pans and dishes. Use wooden spoons for stirring cooking mixtures because they have longer handles and will not transmits hear as readily, they also will not scratch non stick surfaces.
11. Be conservative in the use of supplies. Use what is necessary, but do not be wasteful. Return any unused food to appropriate storage
areas or as directed by the teacher.
12. When presenting your product for others to taste and evaluate, bring your own plate or bowl and spoon or fork to taste other’s
products.
13. READ YOUR RECIPE CAREFULLY BEFORE COMPLETING YOUR LAB WRITE UP SHEET.
14. DO NOT Throw ANYTHING in the foods lab.
15. No snapping of towels in the foods lab.
1. Lab Attire- Shoulder length or longer hair should be pulled back out with a hair tie. An apron must be worn each lab
2. Wash Hands before beginning any food preparation
3. Use SOAP and water to clean dishes thoroughly when cleaning up.
4. DO NOT sit on counter tops, tables or floor.
5. Paper towels are available in each unit for drying hands and other uses. Use dishtowels only for drying dishes. At the end of each class,
put the wet towels in the washing machine.
6. Avoid the use of stirring spoons for tasting! Do not use or lick your fingers.
7. Keep counter areas as clean and neat as possible while working in your unit. Make every effort to keep cabinet doors and drawers
closed except when removing or returning an item.
8. Units should be left clean and in order following each laboratory. You will be held responsible for you kitchen. Make sure that the
teacher checks your lab before you leave the lab area.
9. Any books, coats, etc brought into the lab, other than the recipe, should not be placed on the counters.
10. Use DRY hot pads rather than dishtowels or cloths for handling hot pans and dishes. Use wooden spoons for stirring cooking mixtures because they have longer handles and will not transmits hear as readily, they also will not scratch non stick surfaces.
11. Be conservative in the use of supplies. Use what is necessary, but do not be wasteful. Return any unused food to appropriate storage
areas or as directed by the teacher.
12. When presenting your product for others to taste and evaluate, bring your own plate or bowl and spoon or fork to taste other’s
products.
13. READ YOUR RECIPE CAREFULLY BEFORE COMPLETING YOUR LAB WRITE UP SHEET.
14. DO NOT Throw ANYTHING in the foods lab.
15. No snapping of towels in the foods lab.