# Slides 01.18: Project Launch: Feed a Family of Four on $40

Lesson 1.18, two days. Day 1: slides 1 to 11. Day 2: slides 12 to 21. All prices marked [update from this week's circular].

## Slide 1: Do now (Day 1)
- Two families each made dinner for four last night.
- One spent $12. One spent $38.
- Which family ate better? One sentence, one reason.
Notes: Hands for $12, hands for $38. Then reveal.

## Slide 2: Dinner A: $38.47
- Name-brand frozen lasagna $12.99
- Bagged salad kit $4.99
- Bakery garlic bread $4.49
- Two-liter soda $2.49
- Name-brand ice cream $6.99, plus tax on the soda
- [update from this week's circular]
Image: a photo of the five items on a counter, or a drawn plate: a square of lasagna, a pile of salad, bread, a glass of soda.

## Slide 3: Dinner B: $12.16
- Store-brand pasta $1.29
- Jar of marinara $2.29
- Frozen mixed vegetables $1.79
- Store-brand shredded parmesan $2.49
- Italian bread $2.99, plus a can of beans from the pantry $0 and water
- [update from this week's circular]
Image: a drawn plate: pasta with vegetables in red sauce, bread, a glass of water.

## Slide 4: Check both against MyPlate
- Dinner A: grains, dairy, vegetables (the salad), protein (in the lasagna). No fruit. A soda and a dessert.
- Dinner B: grains, vegetables, dairy, protein (add the beans). No fruit. Water.
- The price and the plate are two different questions.
- Your team gets $40. Your job is to win both.

## Slide 5: The project
- Feed a Family of Four on $40.
- Plan the dinner. Price it to the penny. Check it against MyPlate.
- Cook one dish from it. Make a menu card. Pitch it in sixty seconds.
- The class votes on best fit for the family and the budget.
Notes: Hand out the project sheet and the rubric. Walk the five deliverables.

## Slide 6: Two budgets
- $40: the family's dinner at home. Four full servings. Everything on the plate.
- $20: the lab budget. One dish from your plan, seven tasting portions, cooked in our kitchen.
- You pay for the whole package, not the spoonful.
- Pantry items on your card are $0.

## Slide 7: The room's rules for the cooked dish
- No knives.
- Pre-cooked meat only, reheated to 165 F.
- Stovetop and oven. No frying.
- I open the oven and drain the pasta.
- Twenty minutes of cooking.

## Slide 8: Roles
- Planner: the plan sheet and the plate
- Shopper: the circular and the prices
- Nutrition Checker: MyPlate and the family's rules
- Presenter: the menu card and the pitch
- Teams of 5 to 7 add: Second Shopper, Recorder, Materials Manager
Image: seven icons, one per role.
Notes: Two minutes to choose. If a team cannot, assign.

## Slide 9: Your family card
- Read it aloud together.
- Underline every rule.
- Copy the rules onto the plan sheet.
- Copy the pantry list.

## Slide 10: Plan the dinner
- A main. A vegetable. A grain if the main has none. A fruit or second vegetable. A drink (water is free).
- Mark the MyPlate group for every dish.
- Mark one pantry item.
- Circle the station dish: the one you will cook. It has to fit the room's rules.
Notes: 17 minutes. Clipboard: every dish has a group; station dish fits; one pantry item.

## Slide 11: Exit card (Day 1)
- 3 dishes on your team's plan
- 2 rules on your family card
- 1 worry about the price
Notes: Write the worries on the board for tomorrow.

## Slide 12: Do now (Day 2)
- Your plan has five dishes.
- Before you price anything, guess the total.
- Write it at the top of your sheet.
- You will find out how close you were.

## Slide 13: Pricing rules
- Every line has a unit.
- You pay for the whole package. Nobody sells half a jar.
- Pantry items: $0, marked "pantry."
- Sale prices count only if the sale is on this week.

## Slide 14: One row together
- Marinara sauce, 24 oz jar, $2.29, per jar, need 1, cost $2.29, running total $2.29.
- Shredded cheese, 8 oz bag, $2.49, per bag, need 16 oz so buy 2, cost $4.98, running total $7.27.
- Watch the second row. Need 16, bag is 8, buy 2.
Notes: This is the mistake from the Lesson 1.19 do now. Plant it now.

## Slide 15: Price to the penny
- Shopper and Second Shopper: find prices, sizes, units.
- Planner: how many the family needs.
- Materials Manager: calculator.
- Recorder: the running total, every line.
- 16 minutes.

## Slide 16: The MyPlate check
- Which groups are covered? Which dish covers each?
- At least four.
- A drink is not dairy unless it is milk. A condiment is not a vegetable.
- Every rule on the card: which dish did you check, and is it OK?

## Slide 17: Over $40? Missing a group? Broke a rule?
- Swap one item (store brand, smaller size, different vegetable).
- Downsize one item.
- Drop one item.
- One change at a time. Recalculate. Log it with one sentence.
Notes: Circulate and sign when at or under $40 with four groups and no rule broken.

## Slide 18: The station dish, rough cost
- The dish you will cook for seven tasting portions.
- Same ingredients as the family plan, mostly the same amounts.
- Total it against $20 in the station dish box.
- Room pantry items (foil, plates, spray, salt, garlic powder) are $0.

## Slide 19: Report
- Presenter: your guess, your first total, your final total. One sentence.
Notes: Write all three on the board per team. Compare guesses to totals.

## Slide 20: Exit card (Day 2)
- 3 items you priced and their unit prices
- 2 changes your team made and why
- 1 thing you want the peer check team to look at tomorrow

## Slide 21: Tomorrow
- Another team checks your math.
- You check theirs.
- Colored pen. Mark, do not fix.