Name:__________________________Hour: ________
My Job:___________________
Veggies & Dip Lab
Classic Onion Dip
Ingredients:
1 (8 oz.) carton non-fat or low-fat sour cream ½ cup onion, finely chopped
2 teaspoons low-sodium soy sauce ¼ teaspoon garlic powder
Day 1:
_________________1. Chop onion with small knife. The smaller the pieces, the less you will notice them in the dip. (Manager)
_________________2. In a small mixing bowl, combine all ingredients in the order listed above. Stir with a rubber spatula (Dish washer)
__________________3. Put dip in a small white bowl and cover with plastic wrap. Label with tape (Kitchen number and hour). Store in fridge.
(Shopper)
__________________4. Prepare vegetables to desired cut with a knife. Place veggies in Ziploc bag. Label with tape (Kitchen number and hour). Store in fridge. (Assistant Manager and/or Dish dryer)
Day 2:
___________________1. Retrieve dip from refrigerator and stir once or twice. (Shopper)
____________________3. Place veggies on a white plate and bring both veggies and dip to the demo counter to eat! (Manager)
My jobs at the beginning of the lab are:
My clean-up jobs are:
Curry Vegetable Dip
Ingredients:
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon onion, finely chopped 1 teaspoon all spice
1 teaspoon horseradish 1 teaspoon tarragon vinegar 1 teaspoon mustard (optional) Dash of Tabasco sauce (optional)
Day 1:
_________________1. Chop onion with small knife. The smaller the pieces, the less you will notice them in the dip. (Manager)
__________________2. In a small mixing bowl, combine all ingredients in the order listed above. Stir well with rubber spatula (Dish washer) ___________________3. Put dip in a small white bowl and cover with
plastic wrap. Label with tape (Kitchen number and hour). Store in fridge. (Dish dryer)
___________________2. Prepare vegetables to desired cut with a knife. Place veggies in Ziploc bag. Label with tape (Kitchen number and hour). Store in fridge. (Assistant Manager or Dish dryer)
Day 2:
____________________3. Place veggies on a white plate and bring both veggies and dip to the demo counter to eat! (Manager)
My jobs at the beginning of the lab are:
My clean-up jobs are:
Spicy Buffalo Dip
1 (8 oz) package cream cheese, softened
¼ cup pepper sauce (such as Frank’s Red Hot) ½ cup Ranch salad dressing
½ cup shredded cheddar cheese 2 T blue cheese crumbles
1 green onion stalk
Day 1:
1. _____________________ Slice the green onion. The smaller the slices, the less noticeable! (Manager)
2. _____________________ In a small mixing bowl, begin b breaking down cream cheese with a rubber spatula. (Dish Washer)
3. _____________________ Add pepper sauce and ranch to the mixture, continue to stir. (Dish dryer)
4. _____________________ Fold in shredded cheddar cheese. (Shopper) 5. _____________________ Fold in green onion pieces (Assistant manager and/or Dish dryer)
8. ___________________ Prepare vegetables to desired cut with a knife. Place veggies in Ziploc bag. Label with tape (Kitchen number and hour). Store in fridge. (Assistant Manager and/or Dish dryer)
Day 2:
___________________1. Retrieve dip from refrigerator and stir once or twice. (Shopper)
____________________2. Sprinkle blue cheese crumbles on top (Dish Dryer) ____________________3. Place veggies on a white plate and bring both veggies and dip to the demo counter to eat! (Manager)
My jobs at the beginning of the lab are:
My clean-up jobs are:
Vegetable Dip
1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon onion flakes 1/2 teaspoon parsley flakes 1/2 teaspoon seasoning salt 1/2 teaspoon dill weed 1/2 teaspoon celery flakes
Day 1:
__________________1. In a small mixing bowl, combine all ingredients in the order listed above. Stir well with rubber spatula (Dish washer and Manager)
___________________2. Put dip in a small white bowl and cover with
plastic wrap. Label with tape (Kitchen number and hour). Store in fridge. (Dish dryer)
Day 2:
___________________1. Retrieve dip from refrigerator and stir once or twice. (Shopper)
____________________2. Place veggies on a white plate and bring both veggies and dip to the demo counter to eat! (Manager)
My jobs at the beginning of the lab are:
My clean-up jobs are:
J
OB
D
ESCRIPTIONS FOR
F
OODS
L
ABS
________________________________________________________________
1.
Manager
• Complete Assistant Manager job if no one has filled position • Clear table the day you are eating in lab before and after • Prepare table by cleaning with 409 spray and paper towel
• Manager’s Dish check - check all dishes to make certain they are clean and
dry
• Ask for Teacher’s Dish check • Re-409 table after eating
• Once all cleaning is complete, ask for Final Kitchen check from the teacher • Make sure all paperwork in finished and turn in lab folder
← ←
Cooking Terminology
2.
Dish washer
• Set table
• Prepare sink with hot soapy water • Wash dishes
• Wipe counter tops
• Clean and dry sink with towel after dish check from the manager
3.
Dish dryer
• Set out dish drainer
• Retrieve 2 dish cloth and 3 dish towels from storeroom • Dry dishes
• Complete kitchen duty for your lab (if assigned one) • Put laundry in basket
← ←
4.
Shopper
• Prepare brown supply tray • Get supplies from supply table • Monitor recipe procedures • Clean microwave
• Sweep floor • Put dishes away ←
←
5.
Assistant Manager
• Get out ingredients found in kitchen
