1. Making a Work Plan • work plan—a list of all the tasks you will have to do to prepare each dish in the meal and how long each task will take • Read package instructions or recipe • estimate your times • not all things are listed---if you have to add chopped vegetables, you will also have to include peeling and chopping vegetables • Dovetail when possible, overlapping tasks. For instance, if your mixture needs to chill, begin your cleanup while waiting for the mixture to chill.

2. Making a schedule • helps you manage the meal preparation so that all tasks are coordinated and all food is ready to eat at the same time • first, decide the sequence for tasks to be completed • dovetail when possible • group similar tasks • prepare some things ahead of time

3. Lab tips • don’t schedule 2 people in the same place at the same time • clear kitchen counters • review directions for each dish, get ingredients first • locate appropriate utensils • check off tasks as you complete them • clean up as you work • leave the kitchen as clean as you found it

4. Lab plans • market order sheet---the shopping list. Be sure to list all items you need and put them in the correct categories • plan sheet---this is the only sheet you will have...include all recipe information and amounts you will need • Equipment list—helps you get all the equipment you need before you begin • Each lab is worth 70 points. The most important things you can do to get all these points are to • know what tasks you are responsible for, • work together, • use common sense, and • clean up after yourself.

5. Using the recipe on the next slide, work with your team to complete your foods laboratory sheets • Plan to use 50 minutes of class time • Before turning them in, each of you are to review and initial, indicating you understand your instructions and responsibilities • Remember—your lab sheets will be all you have to help you prepare the recipe successfully.

6. Sugar-Crusted Almond Pastries • 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls • ½ cup butter (do not use margarine) • 2cups slivered almonds • 1 1/3 cups sugar • 1.Heat oven to 375°F. Unroll both cans of dough into 2 large rectangles. Place in ungreased 15x10x1-inch baking pan; press over bottom to form crust. Press perforations to seal. • 2.Melt butter in medium saucepan over medium heat. Add almonds and sugar; cook 5 to 8 minutes or until nuts just begin to brown, stirring frequently. Spoon and spread mixture evenly over dough. • 3.Bake at 375°F. for 11 to 16 minutes or until crust is deep golden brown. Cool 30 minutes. Cut into squares. Serve warm or cool.