Obj. 1.02
WORK PLAN: Implementing a work plan in food lab and at
home will help ensure that all foods are ready to eat at the same
time. Many tasks can be dovetailed so that some tasks can be done
at the same time to save time and energy. The steps to prepare a
work plan before beginning to cook include:
1. Plan for pre-preparation tasks
2. Plan for preparation tasks
3. Plan a timetable
Plan for Pre-preparation Tasks
1. Read recipe
2. Interpret the list of instructions
3. Prepare the market order
a. List needed ingredients
b. List amount of ingredients
c. List on-hand ingredients
d. Calculate amount needed to purchase
e. List amount needed to purchase
f. Complete master order
4. Gather equipment needed
5. Gather ingredients needed
Plan for Preparation Tasks
1. Wash/scrub hands
2. Set the table (if necessary)
3. Open packages
4. Wash/rinse ingredients
5. Prep ingredients
6. Measure ingredients
7. Prepare equipment
8. Clean as you go
9. Preheat oven (if necessary)
10. Mix ingredients
11. Place mixture in prepared cooking/baking equipment
12. Place on heat source/in the oven
13. Set timer
14. Remove from heat source/oven and cool
15. Sample
16. Final clean-up (sink, counter tops, range/stove, floor, etc.)
Plan a timetable
The timing of tasks is important to ensure the completion of
recipes in the food lab or at home.
1. List tasks with optional start time
2. List pre-preparation time (estimation of time for prepreparation)
3. List preparation time (estimation of time to complete the task)
4. List cooking time (cooking time for each task)
5. Calculate total time (addition of pre-preparation, preparation,
and cooking time)
6. Calculate starting time (subtracting total time from the desired
serving time)
OBJ. 1.02
It is a step-by-step procedure where students and teacher reflect on
the success of the lab experience. The steps of lab evaluation
1. Evaluate planning:
- use of the recipe
- division of tasks equitably
- collection of all equipment
2. Evaluate preparation:
- use of measuring techniques
- correct use of appliances/equipment
- application of sanitation procedures
- correct table appointments/tableware placed on the table
3. Evaluate product:
- the final cooking result
- the appearance
- the overall appeal and taste of the product
4. Evaluate clean-up:
- duties were shared by everyone
- all areas of the preparation area cleaned
5. Evaluate team skills:
- overall collaboration of the entire team
- ability to stay on task and complete lab/preparation by
designated time
- ability to keep noise levels to an acceptable level