Question

kitchen orientation
lab planning and production worksheet

1. lab sheet needs to be ______ by the manager.

a. ______
b. write ______ last name first.
c. write the ______ of person doing each job to be completed by manager.

1. labs are worth 20-40 points. points are based on the following things:

a. participation (behavior): approx. 5 points - right place, right time, focused on learning. no sitting on the tables or counters. no flipping towels. stay in your unit.
b. ____ (cook/clean): approx. 10 points - assigned recipe and other duties are done to standard, everyone helps with __ and ____. be on task.
c. ____: approx. 5 points - complete assigned __ on lab sheet. no one ____ class until your unit has been checked off, and the final bell rings. cleaning must be done with a hot, wet, soapy dish rag. all equipment/dishes/utensils/surfaces are cleaned/sanitized and put away.
please adhere to the following rules:

1. the following are ____ ____ unless specifically directed by the teacher: refrigerators, freezers, cupboards outside of your kitchen. there is no helping yourself to food!!!!!
2. take only the amount of food ______ in the recipe. nothing extra!!!
3. do not eat as a group from the ______ dish. use your own play and fork.
4. always ______ before you begin to cook.
5. paper towers are for drying hands. use a wet soapy dishrag for cleaning.
6. do not ______ away empty bottles, refill them. ie. soap, vanilla, cinnamon.
7. the one bite commandment is: everyone needs to ______ the food
8. ____ ____ waste extra food. put leftover food on a paper towel on the supply table.

location of cleaning supplies:

1. cupboard 1- ____ ____ sos pads, laundry soap, and dish soap.
2. ______ - brooms, dustpans and vacuum.
3. cupboard 3 - clean ____, dish rags, and ____.

following these procedures makes the lab run smoother and becomes a better experience for everyone!!!!!!!!!!!

Explanation:

This appears to be a fill - in - the - blank worksheet for a kitchen or food lab orientation. Since there is no specific question (like asking for the answer to a particular blank or for an analysis of a specific section), and the text is just the worksheet content, we can't provide a solution in the required format. If you want to know how to fill in a particular blank or have questions about the content of a specific section, please clarify your question.

Answer:

This appears to be a fill - in - the - blank worksheet for a kitchen or food lab orientation. Since there is no specific question (like asking for the answer to a particular blank or for an analysis of a specific section), and the text is just the worksheet content, we can't provide a solution in the required format. If you want to know how to fill in a particular blank or have questions about the content of a specific section, please clarify your question.