Do not lose this sheet! Labs cannot be redone!

“In that process he used as his instrument a boy

whose mind was clean and unencumbered, into
which could be infused the instruction of divine
beings and the revelation that comes through the
Holy Spirit.”
Pres. Gordon B. Hinckley
Lab Sheet: Dem Bones

Name:_______________________________
Note: In this 2 hour 45 minute time period, you are required to wear a non-opened toe shoe with your hair tied back if possible. You
must wear your lab coat and practice proper sanitation. You must act professionally in the kitchen. BYU-Idaho dress and grooming
standards are enforced. If any of the above are not enacted properly in the kitchen you will lose participation points. You may also be
given a warning, or under extreme, or continued, violation asked to leave the kitchen. You will be welcome back when you are in
compliance.

THIS SHEET IS DUE THE DAY YOU ARE ASSIGNED THIS LAB
PART I: Take the quiz on iLearn and record your score here. Please take the quiz the same week Score
that you participate in the corresponding lab as it is primarily for you to prepare and demonstrate
your preparation.

PART II: “Stock” the Kitchen

1. As a Group - Prepare your mirepoix and sachet. Be sure to show both to the instructor before you begin your stock.
_____SIGN
2. Cut up a whole chicken per two people demonstrating proper techniques and producing one leg and thigh, one boneless
chicken breast (butterflied into two equal pieces), one tender, and bones for stock. _____SIGN
3. As a Group - Prepare your stock using the recipe below. After it has simmered for the allotted time, taste it yourself to ensure
correct procedures. After it has cooled properly, label it and store it in the freezer.
_____SIGN

Ingredient Amount
Chicken Bones 1 # 10 oz. (bones from one chicken)
Mirepoix (50% onion, 25% celery, 25% carrot) 5 oz.
Water, cold 42 fl. oz.
Sachet (1 bay leaf, 4-5 parsley stems, pinch of thyme, 5-6 1 ea.
crushed peppercorns)
1. Prepare sachet by placing ingredients in a square of cheesecloth or a tea baller. Tie up cheesecloth with kitchen
twine.
2. Place all ingredients in a pressure cooker.
3. Cook at 15 pounds of pressure for 40 minutes. Allow to cool 15 minutes.
4. Strain and cool the stock to 70 degrees Fahrenheit using an ice bath.
5. Pour the stock into quart containers leaving ¾ inch of headspace.
6. Label the stock with your names and the date and place in the freezer.

4. While your stock is cooking complete the following sanitation checks - Individually:
a. Using a swab and a petri dish, using a guide (4 cm x 4 cm) as shown in the video, swab one the following areas: a
cutting board, a handle from one of the hand washing sinks, one of your hands, a table, another area of your choice.
Cover the petri dishes, turn them upside down, label and place in the designated area.

_____SIGN
b. Complete the following sanitation checklist and include detailed notes.
Is a sanitation bucket readily available to everyone, and do you see people using them?
Notes:

Is the water in the sanitizing sink roughly room temperature or slightly warm (not over 120 degrees)?
Notes:
Make sure there is no food in hand washing sinks.
 Notes:
Are the handles on the fridge and freezers clean and sanitized?
Notes:
Check pantry for spilled products and/or pests.
Notes:
Check the sanitizer concentration in the third compartment of the wash sink and show the strip with the correct ratio to the
instructor.
Notes:
Watch for cutting board cross contamination and if they are stored properly (not stacked against one another and vertical so they
can drain and dry).
Notes:
Do you see any potential safety hazards in the kitchen?
Notes:

Check the temperatures for the fridges and freezers.

Notes:
Locate the fire extinguisher and check that nothing is blocking it.
Notes:
Locate MSDS sheets and find first aid instruction for external exposure for three chemicals.
Notes:

Evaluate yourself and a classmate for proper grooming practices.

Notes:

Remedy a problem from the above list.

Notes:

5. Complete your cleaning assignment. _____SIGN

PART III: Ponder/Prove

6. How does creating a good stock, or foundation, relate to creating a good gospel foundation?
7. Describe the principle involved in the transfer of flavor from the bones to the water? How might this flavor be enhanced?
8. Is sanitation more important for chicken than for vegetables? Why or why not?
9. What was the main sanitation concern you had, or problem you saw during this lab? How would you eliminate, or reduce,
this hazard for the future?
10. Which petri dish contained the most colony forming units? Write a theory regarding why this might be the case.