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WorksheetsLab Planning Instructions
Total questions: 10
Worksheet time: 5mins
When preparing for the food lab, what is the 1st step?
Assigning Roles
Measuring Ingredients
Listing all of the cooking terms
Explain how the lab relates to current content being taught.
After assigning roles for lab, what is the next step?
Write how the lab relates to current content.
Begin cooking food
Reading recipe thoroughly
Listing your responsibilities
What is an example of a job of Sous Chef?
Gets aprons for team
Cleaning the sinks
Sweeping kitchen floor
Washes dishes
What is an example role of the Executive Chef?
Measures non staple foods
Dries Dishes
Run garbage disposal
Cleans microwave
What is one of the prep chef responsibilities?
Cleaning counters
Dry Dishes
Clean the sink
Washing dishes
What does the Maître D’ have to do?
Gather and measure staple ingredients
Cleans the oven
Gets aprons and oven mits
Replenishes staple foods and soap
What is Step 3 on planning sheet?
List your responsibilities
Begin cooking
Read recipe throughly
Bold and Underline which chef you are for this lab.
What does Mise En Place mean?
All food is ready to eat.
Everything's in place to be more efficient when cooking
Kitchen is clean
All chefs are responsible for cleaning.
True
False
Why do you have to have plan sheet completely filled in before the next Food Lab?
To make Mrs. Sandt happy.
Because it is a race to see which group gets done the fastest.
To ensure a successful Food Lab experience
