Transcript staffpages.suhsd.net

+
Foothill
Culinary
Arts
Lab Handbook
Senior FACS/Culinary Arts
Food and Nutrition
+
“Practically everything you need to know in
order to succeed”
Welcome to the LAB!
Welcome to the FHS Cougar Culinary Arts Lab! If you enjoy
eating good food and have the desire to learn what it takes to
cook a delicious meal, then you are ready to have some fun in
the kitchen with Mrs. Freshour! You will learn safety,
sanitation, and basic cooking techniques that will help you
gain the confidence that you need in order to follow recipes
and prepare food for yourself, friends and family. Check out
the class website at:
http://staffpages.suhsd.net/pfreshour
+




Lab Objectives
By the end of the course,
students will be able to:
Demonstrate proper kitchen
food safety and sanitation
procedures
Demonstrate practical knife
skills (cutting)
Demonstrate culinary math
by calculating recipe
measurements
Identify and demonstrate
the use of kitchen utensils,
tools and equipment
+



Lab Objectives
By the end of the course,
students will be able to:

Articulate & define culinary
vocabulary
Identify basic to “not so
basic” ingredients
Demonstrate prepping &
cooking techniques
Demonstrate organization
skills used in efficient
cooking practices
+
Required Materials



Recipe Portfolio
A rubber band, hair “scrunchie”, hair clip, or
sanitary hat is required by the Health
Department, to restrain hair when handling
food.
Closed toed, rubber soled, slip resistant shoes
worn when handling food.
+
Mrs. Freshour

Wants you to have an enjoyable time while learning!

Has lots of patience to teach you

Will treat you with respect & in professional manner

Will give you honest Feedback of how you are doing
in the class

Will teach you practical skills that you will use for
the rest of your life!
+
 You
must be present and on
time to earn full
productivity points in lab.
 If
Attendance and
Tardy Policy
you miss more then one
lab it must be made up at
home.
 Complete the Lab Make Up
form by the end of the
semester.
 Only 2 labs can be made up
per semester.
 Cannot
make up labs if you
have an unexcused or truant
on day of lab.
+

You are “actively” involved. Are
you doing something to help out?
You demonstrate positive
Communication, Respect &
Cooperation.

You have the required materials:
recipe portfolio, hair accessories,
apron

EXPECTATIONS
You Clean-up, do Side work, &
Wash dishes

PARTICIPATION
and TEAMWORK
You don’t have unexcused
Absences or Tardiness.


You follow House Rules.
+
Frequently washed hands. Hands
washed for 20 seconds. Always wash hands

after, sneezing or coughing or touching hair or
face (eyes, ears, nose, mouth, earrings etc.)

5 THINGS YOU
MUST KNOW
SANITATION STANDARDS
Dishes “grease free”. Don’t put it away
if it feels greasy. The “WASH” water MUST
be soapy not “murky”. Refill as needed. Make
sure everybody SCRAPES their dishes before
dropping them off.
Knives, measuring spoons & cups
“grease free” & replaced in drawers.

Prep tables kept sanitized. Never sit
or put feet on prep tables. Clean with
disinfectant.

Taste with forks & spoons. Never
taste with your fingers. Each kitchen
must be stocked with forks & spoons.

+
SAFETY STANDARDS
1.Use knives with caution.
Always cut away from your
body and other people. Use
the proper knife for the job
and make sure it’s sharp. If
walking with a knife, always
walk slow & cautious, with the
knife tip pointed down to the
floor. NEVER point a knife at
anyone! NEVER leave a knife
in a sink. NEVER leave a knife
handle over the edge of a
work surface. NEVER grab
the knife by the blade.
5 THINGS
YOU MUST
KNOW
Fresh’s Expectations
“I expect everyone to ask
their teammates to ensure
that these SANITATION
STANDARDS are met on a
daily basis”
+
SAFETY STANDARDS
5 THINGS YOU MUST KNOW
2).Wipe up spills & sweep up
what you drop immediately.
Floors shouldn’t be greasy or
slippery. NEVER use a towel
on the floor and then use it to
wipe a food surface.
4).Lift only what you can handle
without exerting yourself. Lift
with your knees bent, back
straight, firm grip, object close
to your body and lift with your
legs. ALWAYS ask for help
when object is heavy.
3). NEVER play around in the
kitchen. Avoid distracting
others.
5).Be vocal (LOUD MOUTH!).
ALWAYS say “behind you; hot
stuff; coming through; watch
out, move it” etc. or give some
kind of warning when
approaching someone from
behind. Do this EVEN when you
don’t have anything in your
hands!
+
Safety & Sanitation is everyone’s
concern and responsibility.
 Report
all injuries to Mrs. Freshour as soon as
possible.
 The
Cougar Culinary Arts program expects all
students to follow the Safety & Sanitation
standards.
I
will do everything necessary to make sure that
these standards are enforced, including
disciplinary action for noncompliance.
+
UNIFORM STANDARDS
5 THINGS YOU MUST KNOW
1. Rubber soled closed toed shoes (toes are
covered); Heels no more than 1” high.

2. Hair pulled back (shoulder length); Supply
your own hair accessories and or hat. Or use
classroom supplied hats.


3. Jewelry removed from fingers.

4. Apron worn appropriately (tied on)
5. Freshly washed hands. Hands washed for 20
seconds. Always wash hands after touching hair or
face (eyes, ears, nose, mouth, earrings etc.) If you
use the pass to go out of the classroom you must
wash your hands again after returning to the
classroom!

Fresh’s Expectation:

“I expect you to be
in full uniform once
the tardy bell rings
or you will be
marked tardy.” “If I
have to remind you
about any part of
the Uniform
Standards, points
will be deducted
from your lab
productivity grade!
+
CLASSROOM STANDARDS
7 Things you need to know!
1). Everything has its place.
This means the wire whip always resides
in the utensil crock and the bowls are
always in the correct drawer. This rule
will always expedite cleanup after you
cook. It means when you need equipment
you will always find it where it belongs
because the last person who used it put it
away in the right place.
3). Cross Contamination.
Don’t use a knife to cut up chicken or
meat then use it to cut up other food
without washing and disinfecting first
in hot soapy water. And don’t reuse the
same bowls for food preparation and
serving until you scrub them out first.
4). Washing dishes.
2). Speaking of dish towels.
Bacteria can live very happily in kitchen
towels, dishcloths, sponges, and dirty
potholders. Put them in the washing
machine. They will then be washed. Use
a clean towel and wash cloth each lab!
Clear the space on both sides of the sink. On
one side place the things to be washed. Fill the
plastic tub with hot soapy water. Leave the sink
empty. Before you place the dirty dishes, pots,
and so on near the sink, scrape all the scraps
into a plastic lined garbage can. Dump all the
silverware and cooking utensils, except sharp
knives, into the tub first so they can soak. Start
with the largest plates. Rinse with hot water as
you go and dry the dishes immediately. Move
on to the smaller plates and bowls. Tackle the
glasses next. Next wash the silverware. Leave
the dirty pots and pans for the last so that your
dish water will stay as clean as possible.
+
CLASSROOM STANDARDS
5). Before you leave all dishes
must be washed, dried, and
put away!
When you are done with the
dishes, empty the sink, clean the
food trap covering the drain,
scrub the sink with cleanser and
rinse it out.
Wipe down the counter tops and
worktables with disinfectant and
put the dirty towels and wash
cloths in the washer to be
cleaned.
6). Two work areas.
There will be two main work areas. The
first will be the kitchen. If you are going
to be the “Cook” or “Assistant Cook” you
will be working in the kitchen area. The
second work area will be the stainless
steel worktables. If you will be the “Prep
Cook” you will be working at the
worktables. You will be chopping
vegetables and fruits, weighing and
measuring ingredients, etc. Your group
will be responsible for both areas. Both
areas must be cleaned before you will be
excused from class.
7). Kitchens and worktables must be
cleaned before you leave class!
All dishes washed, dried, and put away.
Counters cleaned, worktables sanitized, and
floors swept. You must check out with the
teacher before you leave class!
If you leave before getting checked out by the
teacher you will get an automatic F on the lab!
+ HOUSE RULES OF FHS Cougar Culinary Arts
DO’S: C
 Be APPROPRIATE.
Use appropriate language &
actions.
 THINK





before you say it or do it!!!!
Know the 5 Uniform Standards
Know the 5 Safety Standards
Know the 5 Sanitation Standards
Know the 7 Classroom Standards
Be quiet & LOOK at Mrs. Freshour when she is
teaching/demonstrating.
+ HOUSE RULES OF FHS
Cougar Culinary Arts
DON’TS: N
Make any Racial, Ethnic, Homophobic, Sexist or Hateful
remarks. THIS is Harassment & it’s AGAINST Shasta Union
High School District Policy.

Horseplay (bodily & throwing objects). It’s Unsafe & a CRIME
in a kitchen!

Take anything that doesn’t belong to you, no matter how small.
It’s STEALING.

Eat anything that you are not authorized to eat. It’s
STEALING.

 SERIOUS consequences will follow, if you attempt any of the
above DON’TS 
+ HOUSE RULES OF FHS
Cougar Culinary Arts
DON’TS: N
Chew gum, eat food (that’s not ours)
or use cell phones in class. it’s unsanitary
& against the food safety policy.

Put your backpacks, purses, and
jackets etc. on the floor. They belong on
the classroom counters

 SIT ON COUNTERS! It is
unsanitary and against the food safety
policy! And Mrs. Freshour’s pet peeve!!!!