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Lab Procedures and Safety

Total questions: 20

Worksheet time: 22mins

Name
Class
Date
1.

What needs to be done BEFORE you start cooking?

a)

Put up hair

b)

Fill up sink with hot soapy water/Clean countertops

c)

Wash Hands

d)

Get out ingredients

e)

Pull up sleeves

2.

Who is in charge of cleaning?

a)

Executive Chef

b)

Sous Chef

c)

Dishwasher

d)

Everyone

3.

What needs to be done before you can leave the kitchen?

a)

Taste your food

b)

Clean counters/sink

c)

Put away materials

d)

Get checked out by Ms. Goecks

4.

Which kitchen role helps out everyone?

a)

Dishwasher

b)

Caller

c)

Executive Chef

d)

Sous Chef

5.

What are THREE things that you should NOT DO during a cooking lab?

4 lines
6.

What is the last thing that should be cleaned out in your kitchen before checkout?

a)

Dishes

b)

Counter

c)

Sink

d)

Oven

7.

Your kitchen group can earn competition points for the following:

a)

Cleaning your kitchen

b)

Good Teamwork

c)

Giving Ms. Goecks compliments

d)

Practicing proper kitchen skills

8.

The sink should be filled up on the NON-dishwasher disposal side

a)

True

b)

False

9.

What things can make you loose your cooking privileges?

a)

Not dressing properly

b)

Complaining

c)

Not Cleaning

d)

Coming to class late

e)

Horse playing/Messing Around

10.

Who grades the group members during a lab?

a)

Ms. Goecks

b)

Sous Chef

c)

Executive Chef

d)

All members

11.

What are the FOUR categories you get graded in?

4 lines
12.

What is the punishment for not cleaning or helping out your group in a lab?

a)

Sitting out rest of lab

b)

Assigned dishwasher for rest of lab

c)

Assigned dish washer for the next lab

d)

Sit out the next lab

13.

Where can you sit in the kitchen?

a)

On your table

b)

On your chair at your kitchen table

c)

Countertops

14.

Dry your hands with paper towels

a)

TRUE

b)

FALSE

15.

Clean counter tops with dish towels

a)

TRUE

b)

FALSE

16.

Where do you apply dish soap?

a)

In your sink full of water

b)

On the Dish

c)

On the sponge

d)

Directly on your hands

17.

Who is in charge of delegating tasks to all other group members?

a)

Sous Chef

b)

Caller

c)

Dishwasher

d)

Executive Chef

18.

Where are you allowed to be during cooking labs?

a)

The Demo Table

b)

Other Kitchens

c)

Laundry Area

d)

Your Kitchen

19.

The food you make can be shared with...

a)

Students in your kitchen group

b)

Students in the whole class

c)

My friends at lunch

d)

My friends in the hallways

20.

What must you do in order to take food out of the classroom?

4 lines