I did well at following directions and helping my station chef complete tasks efficiently. Next time, I will ask more questions to fully understand each step of the recipe or process. As a class, we can improve communication between stations to ensure a smooth workflow. Bacon-Wrapped Shrimp Chef: I managed my time well and produced high quality bacon-wrapped shrimp. Next time, I will double check my mise en place is fully prepared before starting cooking. As a class, we can improve our cleanup process by delegating specific closing tasks. Cookie Dough Chef: I accurately measured and mixed ingredients for the cookie dough. In the future, I will pay closer attention to sanitation between each step. As a team,

1. Bacon-Wrapped
Shrimp, Ceviche, Veggie
Tray, Ranch Dressing, Blue
Cheese Dressing

2. Locate the following items:
• Prior to lab: Please present the following items from last
week’s classes with the substitute:
1. Completed “Introduction to Meal Starters” notetaker
2. Customer Service Terminology
3. Four Corners/Four Squares Service Rules Handout
4. Front of the House Duties Graphic Organizer
5. “Find Someone Who” Handout
6. Pressure Cooker Video Notes
]
Write a one paragraph summary of last week’s learning. Include
information on Starter Courses, Customer Service, Rules of
Service, and Pressure Cooker.

3. • Tardies- 3 or more=Detention on Thursday, 2:30-3:30
• Sign up for upcoming catering events (office door)
• Health Dept. Visit: Reminders for cleaning
equipment, hand washing, temping food, hair
restraints, closed toed shoes, dishwashing area
• Open House: Wednesday October 12th: Extra Credit for
Attending
• Quarter Project: Due Thursday, October 13th

4. • Note: Each student will be assigned a different lab duty.
Some of today’s food items are for class consumption, some
are for catering, others are pre-prep for
Wednesday/Thursday classes. Be mindful of YOUR
particular assignment

5. • ___Dishes washed & put away
• ___Dishwasher turned off
• ___All sinks are clean
• ___All surfaces cleaned, no scratches
• ___All equipment clean & turned off
• ___Floor Swept (mopped where needed)
• ___Laundry is done
• ___Food is consumed or stored & labeled correctly
• ___Classroom neat
• ___Closure activity completed (this is homework if not
completed in class)

6. • Tie hair back or put on hair net prior to walking into the
kitchen.
• Do not enter the kitchen AT ALL if you are not wearing
closed-toed shoes.
• Put on apron or chef jacket prior to entering kitchen.
• Wash hands as soon as you walk in kitchen.
• DishTech: WASH HANDS BEFORE TOUCHING CLEAN
DISHES

7. CEVICHE CHEF: COOKIE DOUGH PREP (FOR
CATERING EVENT):
BACON-WRAPPED SHRIMP CHEF
(CLASS BATCH): GANACHE:
BACON-WRAPPED SHRIMP PREP SUPPLY RUNNER:
(CATERING BATCH):
ASSISTANT 1:
GARDE MANGER 1 (JULIENNE
CARROTS & CELERY): ASSISTANT 2:
GARDE MANGER 2 (VEGETABLES DISH TECH 1:
FOR CEVICHE):
BLUE CHEESE DRESSING: DISH TECH 2:
RANCH DRESSING LAUNDRY TECH:
SUPPLY RUNNER:

8. • Bacon Wrapped Shrimp: Obtain Recipe from Teacher and
report to work areas 2 & 3
• Ranch & Blue Cheese Dressing: Obtain Recipe from Teacher
and report to work areas 4 & 5
• Cookie Dough: Obtain Recipe from Teacher and report to
area 6
• Veggies: Preview videos on following slides then report to
areas 7 & 8
• *NOTE: ALL STUDENTS MUST SECURE HAIR & PUT ON
APRON PRIOR TO ENTERING KITCHEN. WASH HANDS
IMMEDIATELY UPON ENTRANCE TO KITCHEN AREA.

9. • http://www.ehow.com/video_2346576_julienne-
carrots.html

10. http://www.youtube.com/watch?v=X-
00XfoiHgg&feature=related
http://www.youtube.com/watch?v=aJQR3DzAzbg

11. What did you do well? How will
you improve your work on your
next assignment? How can the
class improve as a team?