In charge of kitchen

Does main part of cooking

Reads recipe to the group

Picks up and measures ingredients

Does final check of the kitchen

Assists the Executive Chef

Grabs a dish cloth and two dish towels

Wipes all countertops and tables before and after cooking

Fills sink with hot soapy water after the whole group has washed their hand

Washes dishes

Clean, rinse, and dry sink

Put dish cloth and towels in the washing machine or basket

Dry and put away dishes

Check ALL cupboards to make sure everything is in the correct spot

Check for items from other kitchens and return them

ExecutiveChef

SousChef

Head DishWasher

CupboardCaptain

Groups of 3 share the Cupboard Captain duties

It is EXPECTED that you work as a team, cooperated, and fulfill your duties in the kitchen.

EVERYONE should help with clean up!

Groups will be assigned a coloured kitchen and each member will be assigned a letter.

My Kitchen Colour is: __________________________

My Letter is: ___________

GROUP OF4

LAB 1

LAB 2

LAB 3

LAB 4

LAB 5

LAB 6

LAB 7

LAB 8

ExecutiveChef

A B C D A B C D

Sous Chef

B C D A B C D A

Head Dish Washer

C D A B C D A B

CupboardCaptain

D A B C D A B C

GROUP OF3

LAB 1

LAB 2

LAB 3

LAB 4

LAB 5

LAB 6

LAB 7

LAB 8

ExecutiveChef

A B C A B C A B

Sous Chef

B C A B C A B C

Head Dish Washer

C A B C A B C A

CupboardCaptain

* Duty shared with by all group members*

1. Wash in hot and soapy water.2. Rinse in hot water.3. Drip dry in dish rack.4. Dry and put away in proper location.5. Clean sink thoroughly and dry it completely.

Long hair is tied back Wearing appropriate clothing and apron Hands are washed thoroughly (20 seconds

with soap and water) Duties are delegated Sink is full of hot, soapy water Dish rack is out with dish towel underneath Counters and table have been wiped down

Always wash dishesCLEANEST TO DIRTIEST!

Proper dish washing is extremely important.

You may need to empty your sink water and refill it if it

starts to look dirty.

1. Work with a purpose in a safe and orderly manner. Never run. Always watch out for people around you.

2. Keep the kitchen free of clutter to prevent people from tripping. Clean up any messes immediately.

3. Never leave the kitchen unattended.

4. Keep pot handles turned into the safe zone, so that they won’t be knocked off by someone passing by.

5. Put leftover grease in an empty can, NOT a coffee cup or other glass.

6. Unplug small appliances by using the end of the plug (NOT the cord) when they are not in use.

7. Turn stove elements, oven and small appliances off as soon as you are finished using them.

8. NEVER use kitchen equipment that is damaged.

9. Store chemicals in a cool, dry place out of reach of children and pets.

10. Water and electricity do NOT mix.

11. Keep metal objects away from the toaster and other appliances. No metal in the microwave!

12. Use an oven mitt to put in and remove items from the oven.

13. Open pot and pan lids away from your face to avoid getting a burn.

14. PAY ATTENTION TO WHAT YOU ARE DOING AT ALL TIMES!

1. Keep knives sharp. A sharp knife is safer than a dull knife because it requires less pressure when cutting.

2. Use the correct size and type of knife for the job.

3. Hold knife firmly in your hand and cut away from your body. Use a cutting board.

4. Always pass a knife with the handle facing towards the person you’re passing it to. Placing the knife on the table or counter for the person to grab is one of the safest ways to pass a knife.

5. Never try to catch a falling knife.

6. Never test the sharpness of a blade by running your finger along the blade.

7. Do not place knives in the soapy sink water. The group member who is the dishwasher could cut their hand if they do not know it is there.

What do you do if you get cut?

Severe Cuts:Cover the area with a clean cloth and put pressure on the wound. Seek medical help immediately.

Minor Cut:Wash with soap and water, blot dry and bandage

** ALWAYS LET MS. MACDONALD or MR. STEIP KNOW IMMEDIATELY IF YOU GET CUT**

FABRIC

Use water to put out flames.

If clothing is on fire, STOP,DROP,

& ROLL.

GREASEFAT & OIL

NEVER use water to put out flames.

Water will make the fire spread.

Use baking soda, salt, or a fire extinguisher.

OVEN

Leave the oven door closed and turn off

the oven.

NEVER open the oven door. This will allow more oxygen

to enter and fuel the fire.

ELECTRICAL

Use a fire extinguisher and

point it at the base of the fire.

Do NOT use water. Water and

electricity do not mix.

TYPES OF BURNS

Heat & Thermal Electrical Chemical

How does it happen?

Touching a hot pan or element

Contact with an electrical current

Wet or dry chemicals

What to do if it happens?

Put the burn under cold water and keep it there.

Loosen any tight jewelry or clothing around the area.

Treat and apply bandage once cool.

Put the burn under cold water and keep it there.

Loosen any tight jewelry or clothing around the area.

Treat and apply bandage once cool.

DRYBrush chemical off

with clean, dry cloth.Rinse area with

water and bandage.

WETRinse area with

water and bandage.

Look around the classroom and find all the fire extinguishers.

ALWAYS remember the word PASS when using a fire extinguisher:

P – Pull the pin of the extinguisher

A – Aim the extinguisher at the base of the fire

S – Squeeze the handle

S – Sweep from side to side, always aiming at the base of the fire