Lab Management
Information
Before Starting a Lab:
 1.
Wash hands with hot, soapy water
for 20 seconds. Rewash whenever
necessary.
 2.
Long hair must be tied back and
aprons or chef coats worn during labs.

Be sure to return them to correct locations. Do
not put aprons into the laundry basket unless
instructed by the teacher or if they are dirty.

3. Book bags and coats are placed in your
locker on cooking days.

4. The lab station should be completely set
up before starting any food preparation
tasks.
What does lab-set up mean? Let us tell you…
Lab Station Set Up
1. Put hot water and 1 squirt of soap in one
side of the double sink; leave the sink
furthest from the stove empty to use as
a rinsing station.
2. Hand soap is never substituted for liquid
dish soap. One squirt of liquid dish soap
is all you need.
3. Get out equipment, prep the ingredients,
etc.)
During the Lab:

1. Leave the supplies needed by all groups
on the front table (ex. Spices, Milk)

2. One person will make one trip to the front
table to collect supplies.

3. Staple replacements are in the pantry.
(flour, sugar, etc.) Ask for help.
 4.
Flour/sugar canisters are always left
2/3 of the way full; refill when needed.
 5.
Dirty towels go into the basket by the
front door. Potholders go back into the
drawer unless dirty.
 6.
If something breaks in your lab
please let the teacher know.
 7.
Refrain from sitting on the kitchen
counters or tables. (This is where we
prepare and eat FOOD!)
 8.
Stay in your own kitchen and keep
busy. (Restaurant employees who stand around or socialize
with their friends during work time are FIRED!) Let your
teacher know if you need and extra job.
 9.
Listening to headphones or using
your phone during labs is prohibited.
 10.
When preparing a meal set the table
and eat with your group.
 11.
Whenever you are touching food
that will not be cooked before serving
(i.e. when grating cheese) or when
handling raw meat, you must wear
gloves.
 12.
Plastic wrap and foil are on the
shelf; wrap any food ingredients not
used and return to the supply table. Do
not throw away extra food ingredients
unless instructed by the teacher.
CLEANING
 1.
Clean as you go. When you sit down
to eat, all you should have left to wash
are the plates, cups, eating utensils and
serving pieces.
 2.
Cutting boards, counters, and
anything that is used to prepare raw
meat must be sterilized.
 3.
All dishes are returned: IN THE
PROPER LOCATION CLEAN AND
DRY! Next period will tell me if you
don’t! 
 4.
 5.
Sweep the floor if you spill.
At the end of the lab, all
countertops, tables and stove tops
need to be cleaned and dried with the
last towel before it is put into the
laundry basket.
 6.
Sink is left clean and dry. Do NOT
pour any food or grease down the
drain!
 7.
Clean the microwaves following each
use.
 8.
Make sure that your entire lab is
clean and food-free (including under
your sink) to discourage ants from
invading.
9. If cooking equipment is borrowed from
supply cupboards, it should be returned to
the correct location.
Supply Cupboards
Questions?
 Now

get ready to PRACTICE!!!
Aprons on, hands washed, hair up