• To develop an action plan for the food lab• Gather all necessary equipment • Place market order

Remember… read the

recipe at least 3 times

• To get a general idea of what you are doing

• Preparation and cooking time

• Equipment• Ingredients• Pre-preparation steps• Cooking terms

Plan Sheet Tips• The planning process is a group process• The plan sheet must be completed by the group• The person assigned to the job must complete

their section of the plan sheet

Plan Sheet Tips (continued)

• The plan sheet must be turned in order for a group to participate in the lab.

• Minimum Score:

The Data Box

RECIPE NAME: Grade:_____________/20

Date: Per: Lab Date(s): Kitchen:

Today’s

Date

What are we cooking

?

Point Value: 1 POINTS

The Date of the

Food Lab

Class Period The color of the kitchen

you are assigned

Name of Person Doing This Job Assignment

(First and Last Name)

DETAILED JOB LIST

PLAN DAY LAB DAY CLEAN-UP

EXECUTIVE CHEF

____a. Highlights “number directions” in orange.____b. Completes data box. ____c. Completes time schedule____d. Ensures all sections of the plan sheet are completed.____e. Checks for ingredients on market order.

____a. Oversees progress of the group.____b. Acts as the liaison between teacher and lab group.____c. Completes assigned tasks.____d. Has food sample inspected by teacher ____e. Assists other group members as needed.

____a. Prepares dishwater____b. Washes dishes____c. Dries out sink, dishpan and drainer, ____d. Completes clean-up check list

.

SOUS CHEF

____a. Highlights “equipment” in yellow.____b. Highlights “cooking terms/ directions” in blue.____c. Completes market order. ____d. Turns in plan sheet.____f. Gathers equipment for the lab.

____a. Gathers all ingredients for the recipe.____b. Completes assigned tasks.____c. Sets timer and assists other group members as needed ____d. Assists other group members as needed.

____a. Gets linens for cleaning____b. Dry Dishes____c. Wipe range top____d. Dispose of all garbage

CHEF

____a. Highlights “pre-preparation” in green.____b. Completes equipment list.____c. Attaches recipe to plan sheet____d. Completes cooking term section of plan sheet with help from the group.

____a. Get out linens (dish towels, dish cloths, etc.)____b. Completes assigned tasks.____c. Assists other group members as needed

____a. Put dishes away____b. Wipe countertops____c. Wipe down back splash board, ____d. Put dirty linens laundry basket after teacher checkout

LINE COOK

____a. Highlights ”ingredients” in pink____b. Breaks recipe into manageable tasks.____c. Completes abbreviation/equivalent section with help from the group.____d. Gathers equipment for the lab.

____a. Completes assigned tasks____b. Assists other group members as needed.____c. Make sure oven and stove burners are turned off.

____a. Wipe out microwave____b. Sweep floor____c. Put dishes away.____d. Organizes student supply basket

Dave Madej

Lena Braeges

Joe Miller

Jeanne Lonkey

Each Group Member

Signs Their Own Name

Point Value:1 POINTS

AMOUNT INGREDIENTS ON HAND PURCHASE

(CHECK ONE)

Market Order(List all ingredients - attach additional sheet if necessary)

Point Value:

4 POINTS

COOKING TERM

DEFINITION COOKING TERM

DEFINITION

ABBREVIATIONS OR

EQUIVALENTS

KEY ABBREVIATIONS OR

EQUIVALENTS

KEY

Point Value:

2 POINTS

STUDENT BASKET/CUPBOARD

N EQUIPMENT LOCATION

Custard Cup Cutting Board

Dry Measuring Cups Electric Mixer

Knives Liquid Measuring Cups

Measuring Spoons Mixing Bowls

Oven Mitts Rubber Scraper

Spatula Whisk

Wonder Cup Wooden Spoon

Equipment Needed

Point Value:

5 POINTS

NAME TASK(S) TIME ALLOTTED

TOTAL TIME:

Point Value:

5 POINTS