Day 11 - Duties in the Kitchen
Learning Goals:
Agenda: 1. Note - Duties in the Kitchen 2. Kitchen Groups & Mind Games Handout 3. Handwashing Practice 4. Note - Dishwashing 5. Handwashing Lab - Caught Dirty Handed 6. Kitchen Groups - lab planning sheet |
Note - Duties in the Kitchen
Cook #1
- Prepares the main dish of the meal
- Makes the final check to ensure that everything has been cleaned and put away properly - they make the final inspection of the kitchen prior to calling the teacher over for evaluation
Cook #2
- Prepares the side dish (ex. salad, dessert), or vegetables
- Assist cook #1 as needed
- Dries dishes before and after cooking
Host
- Sets the table
- Assists both cooks as necessary
- Clears the table
- Cleans desks and returns to proper place
- Helps dry dishes
Dishwasher
- Washes dishes before and after cooking
- Assists cooks and host, as needed
- Leaves sink clean and free of debris
- Dirty rags are put in the hamper/washing machine as directed
Housekeeper
- If one member of the group is missing, HK takes on that person's jobs
- Puts dishes away after they have been washed
- Assists cooks, host, and dishwasher as needed
- Sweeps the floors in kitchen after dishes are done, and in classroom once desks are cleaned
- Cleans counters, walls, cupboards after dishes are done, and stove (once COOL)
- May be asked to assist the teacher in various tasks
**REMEMBER: IF YOU ARE MISSING ASSIGNMENTS, YOU DO NOT COOK**
- Prepares the main dish of the meal
- Makes the final check to ensure that everything has been cleaned and put away properly - they make the final inspection of the kitchen prior to calling the teacher over for evaluation
Cook #2
- Prepares the side dish (ex. salad, dessert), or vegetables
- Assist cook #1 as needed
- Dries dishes before and after cooking
Host
- Sets the table
- Assists both cooks as necessary
- Clears the table
- Cleans desks and returns to proper place
- Helps dry dishes
Dishwasher
- Washes dishes before and after cooking
- Assists cooks and host, as needed
- Leaves sink clean and free of debris
- Dirty rags are put in the hamper/washing machine as directed
Housekeeper
- If one member of the group is missing, HK takes on that person's jobs
- Puts dishes away after they have been washed
- Assists cooks, host, and dishwasher as needed
- Sweeps the floors in kitchen after dishes are done, and in classroom once desks are cleaned
- Cleans counters, walls, cupboards after dishes are done, and stove (once COOL)
- May be asked to assist the teacher in various tasks
**REMEMBER: IF YOU ARE MISSING ASSIGNMENTS, YOU DO NOT COOK**
Note - Dishwashing
What is the worst job, the job that no one likes to do in the kitchen? WASH THE DISHES!
5 Steps to Dishwashing
1. Organize
- organize the work centre
- ideal set-up is a double sink (one sink for washing and a second for rinsing) *good idea to use hot water
- also will need a dish drainer with drain board (excess water will drip back into sink)
- dishwashing tools needed: dish soap, scrubbing pad or brush and dishtowels (maybe rubber gloves)
2. Prepare to Wash (Prepare Dishes for Working)
- remove rings and watch
- put on apron if necessary
- soak pots and pans with hot water and a small amount of dish soap
- scrape off food and garbage in garbage pale
- do not put grease down the sink - build up in pipes (put in plastic container ex. margarine container, then throw away in garbage)
- stack dishes but avoid crowding the sink
3. Wash
- Rules of order:
- done to keep the water clean longer
- avoid spots or greasy film on dishes
1. crystal and glassware
2. silver and flatware (cutlery)
3. china and tableware (plates, cups and saucers)
4. serving pieces
5. pots, pans and other utensils (note - if pre-soaked, cleaning will be easier)
6. knives
4. Don't Dry
- rinse with hot water to avoid spots
- put dishes to dry on rack
5. Put Away Dishes
Good Tips
5 Steps to Dishwashing
1. Organize
- organize the work centre
- ideal set-up is a double sink (one sink for washing and a second for rinsing) *good idea to use hot water
- also will need a dish drainer with drain board (excess water will drip back into sink)
- dishwashing tools needed: dish soap, scrubbing pad or brush and dishtowels (maybe rubber gloves)
2. Prepare to Wash (Prepare Dishes for Working)
- remove rings and watch
- put on apron if necessary
- soak pots and pans with hot water and a small amount of dish soap
- scrape off food and garbage in garbage pale
- do not put grease down the sink - build up in pipes (put in plastic container ex. margarine container, then throw away in garbage)
- stack dishes but avoid crowding the sink
3. Wash
- Rules of order:
- done to keep the water clean longer
- avoid spots or greasy film on dishes
1. crystal and glassware
2. silver and flatware (cutlery)
3. china and tableware (plates, cups and saucers)
4. serving pieces
5. pots, pans and other utensils (note - if pre-soaked, cleaning will be easier)
6. knives
4. Don't Dry
- rinse with hot water to avoid spots
- put dishes to dry on rack
5. Put Away Dishes
Good Tips
- Use cold water when rinsing off eggs, milk, cheese, rice, and oatmeal. Hot water will cook these foods onto plates and utensils.
- Don't plunge ice-cold glassware into hot water or you may find yourself in a sink full of shattered glass.
- Don't stack crystal or glassware. They may get stuck, chip, or break.
Caught Dirty Handed
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Kitchen Groups
Once I have given you your kitchen groups. Please move seats so that you are sitting with your group. You will have the rest of class to create a chart that has your names and kitchen duties on it so that you can track who does what from week to week. Remember, each person needs to rotate through each duty before they repeat one.
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