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Cookery Guidelines

The document provides laboratory guidelines for students working in the kitchen. It outlines rules for arrival time, bench organization, tray and range usage, cleaning responsibilities after cooking, sink rules, cleaning assignments, and supply requirements. Students must arrive at least one hour early, adhere to time limits, clean as they cook, scrape and stack dishes, wash various items in designated sinks, and complete cleaning tasks like washing dishes, sanitizing surfaces, sweeping, and taking out garbage. Proper equipment and supplies must be secured and used for cleaning.

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Andrea Kristine Sarmiento
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23 views

Cookery Guidelines

The document provides laboratory guidelines for students working in the kitchen. It outlines rules for arrival time, bench organization, tray and range usage, cleaning responsibilities after cooking, sink rules, cleaning assignments, and supply requirements. Students must arrive at least one hour early, adhere to time limits, clean as they cook, scrape and stack dishes, wash various items in designated sinks, and complete cleaning tasks like washing dishes, sanitizing surfaces, sweeping, and taking out garbage. Proper equipment and supplies must be secured and used for cleaning.

Uploaded by

Andrea Kristine Sarmiento
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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For reference:

LABORATORY GUIDELINES
1. Time
● Arrive at school at least one hour before class to avoid causing
inconvenience to others. Excuses will not be accepted.
● Strictly adhere to the allotted time, and manage your time properly.

2. ‘Bench Buddies’ - Two people share and are responsible for the bench. They
are required to provide a food container for collecting scraps of food.
● Reduce the number of plastic bags on the benches.
● Ecobags with other items must be properly stored beneath the benches.

3. Usage of Tray - Utilize the tray to hold mis-en-place and for convenient
bussing out of soiled dishes.
4. Ranges - To avoid accidents and discomfort to others, clear the stove after
cooking.

5. After Cooking - ‘bench buddies’ are responsible for their benches. Before
starting the given cleaning duties, the following must be completed:
a. Scrape all dishes, pots, pans, and utensils with food scraps, then secure
them to a food container for easier disposal.
b. Stack equipment of the same type and size together. It must be stacked
diligently on one side of the bench.

6. Rules in the Sink


● NO food material is to be discarded at the sink. Food containers will be
placed on a designated sink to collect food scraps.
● After use, tools and equipment must be cleaned. To avoid incidents such
as breakage, a sink will be designated for plates and glass lids, cutlery,
and bowls. A bus out tray is set up to collect all clean tools and
equipment.
● Pots and pans should also be cleaned immediately after use.

Kitchen Tools and Equipment 5 Sink

Ingredients 2 Sink
Pots and Pans (near the stove) 3 Sink
7. Cleaning Assignment After Cooking

TASKS RESPONSIBILITIES
Dishwashers (plates and ● Thoroughly wash and rinse the soiled
utensils) plates, bowls, utensils, etc.
● Sanitize the sink drainage with hot water
to avoid clogging.
Dishwashers (pots and pans) ● Washes, rinses, and guarantees that the
pots and pans are grease-free.
● Sanitize the sink drainage with hot water
to avoid clogging.
Segregation and return of tools ● Placing clean tools and equipment in
& equipment their designated spaces.
Benches ● Wash with soapy water, rinse and sanitize
with hot water.
Ranges ● Clean and degrease the stovetop. Must
secure a boiling water for sanitization of
sink, benches, and floors.
Floor (Sweep, Mop & Sanitize) ● Meticulously clean every corner of the
kitchen floor by sweeping of floors,
mopping, and sanitizing using the boiled
hot water.
Garbage ● Collects the container of food scraps on
each bench.
● Ensures that the garbage bags are
disposed of properly.

8. Others:
a. Taking pictures will be permitted if the student completes his or her task
10 minutes before the allotted cooking time ends.
b. Any broken items should be reported immediately to the instructor.
c. Be respectful and disciplined, and behave as an adult should.
d. The team must secure the following:
● Soap
● 6 Sponge with Green Pad
2pcs. - Plates and Utensils
2pcs. - Pots and Pans
1pc. - Ranges
1pc. - Benches
● 1 Liter Dishwashing Soap
● 3 Dishwashing Soap Dispenser (Recycled Containers) - to keep the
dishwashing soap from spilling.
● 1 Container Box for keeping all supplies
● 2 round rags per student
e. Take-home food (secured in food container) for the Front Desk
personnel.

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