Satuday Lunch Lead Cook’s Checklist
Stored in locked cupboard at NSNH
Envelope containing our health permit, photocopies of people with Food Safe, the labels for any "take-away food"
36 bowls
36 spoons
3 salt, 3 pepper
1 spray bottle of 1% bleach
Stored in 2 storage bins kept at the church in the electrical room near the large kitchen or passed on Sunday from one head cook to next. You may have to restock the bins from the supply cupboard in the large kitchen, or you may have to purchase items.
Coffee
Tea
Sugar
Stir sticks
50 Napkins
20 Paper cups and lids
20 Styro cups
6 plastic table cloths
1 bleach spray bottle
note that tells about food stored in refrigerator crisper at NSNH(eg mayonnaise)
rubber gloves
grocery bags (for guests to take away food)
containers for left overs
sandwich bags
soup ingredients
extra cans of soup
Items from shopping list
1 L milk
diced tomatoes
red kidney beans chicken broth base
Italian spices
potatoes
carrots
onions
celery
ground beef
pasta
apples
oranges
bananas
other fruit
cookies
cheese & crackers OR bread and sandwich fillings
Bring from home
Apron, dish cloths, dish towels
Chopping knives
peeler
Can opener
1 cup measure
measuring spoons
Optional- food processor ñor be ready to chop onions!
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