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Kitchen Lab Checklist

The document outlines a kitchen lab checklist assigning roles and responsibilities to students. It details check-in and check-out procedures to ensure sanitization and cleanliness. Students are also asked post lab questions to reflect on their experience and learning.

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Ryan Reynoso
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581 views2 pages

Kitchen Lab Checklist

The document outlines a kitchen lab checklist assigning roles and responsibilities to students. It details check-in and check-out procedures to ensure sanitization and cleanliness. Students are also asked post lab questions to reflect on their experience and learning.

Uploaded by

Ryan Reynoso
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Name:_______________________________ Class Period:_________ Date:_______________

Kitchen #________ Lab Title:________________________

Kitchen Lab Checklist


LAB DUTIES (Who is completing each job? No If someone is absent it is your manager’s
spaces left blank!) responsibility to divide the jobs up as needed.
MANAGER:__________________________ HEAD CHEF:___________________________
 Sanitize all surfaces at start/end of lab.  Pre-heat/Turn stove off.
 Supervise/Check off jobs.  Read the recipe out load to group.
 Assign/do jobs for absent students.  Main cook.
 Complete Clean-up/Check-out checklist.  Divide and serve food.
 Timekeeper  Safety/Sanitation
 Collect group member sheets/staple
together.
 Safety/Sanitation

ASSISTANT CHEF:_______________________ ORGANIZER:____________________________


 Gather ingredients.  Gather kitchen equipment.
 Help cook.  Clear and wipe off table.
 Throw trash in garbage.  Dry and put dishes away.
 Sanitize all surfaces at end of lab.  Check that ALL equipment is in proper
 Safety/Sanitation. location
 Safety/Sanitation.
DISHWASHER:_________________________ MY KITCHEN IS RESPONSIBLE FOR: (circle one)
 Get clean towels.
 Fill sink with hot, soapy water.  Supply Table (tidy up and clean dishes)
 Wash and rinse dishes.  Laundry (fold clean towels/start new
 Clean and dry sink. load as needed)
 Put dirty towels in laundry.  Sweeping (all 5 kitchens/common area)
 Safety/Sanitation.  Compost (take out and clean bucket)

To be completed in EVERY lab:


Check-In Checklist: Clean-Up/Check-Out Checklist:
o Sanitize table and counter tops.
o Wash and dry all dishes.
o Tie hair up/wash hands/ aprons on.
o Put away all dishes and equipment in proper
o Gather clean towels and all needed location.
equipment.
o Wipe clean all counters, table, and clean sink.
o Take tray, individual measuring cups,
o Put dirty towels in the dirty laundry basket.
spoons, and plastic bowls to gather
supplies. o Manager: collect all group members’ sheets,
staple together, and turn in. Inform teacher
o Follow all directions on recipe sheet.
you are ready for lab to be checked. No one
o Clean dishes as necessary. leaves until checked by teacher.

Points deducted for any spot left blank. Points may be deducted at teacher’s discretion
after inspection of performance and kitchen cleanliness.
Post Lab Questions

1. How was your final food/experiment product? Explain/Describe.

2. List 3 ways that you could use what you learned in lab in the future/living on your own.

3. If you could, what would you do differently next time?

4. Would you make this again? Why or Why Not? Explain.

5. What did you contribute as part of your team?

6. Rate your overall lab group and how you worked as a team. (Point out leaders and slackers.)

7. Rate your overall lab experience (1-5 stars, 5 is high). What did you enjoy most about this lab?

8. What connections can you make from the content learned in class (food topic) to apply in this lab?
(What did you learn in the classroom that you applied in lab?)

Points deducted for any spot left blank or answers that are not explained/described. Points may be
deducted at teacher’s discretion after inspection of performance and kitchen cleanliness.

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