# Handout 06.15: Consolidated Shopping List and Approval Checklist

Name: ______________________ Date: __________ Station: ______

Lesson 6.15. Page 1 is the four rules and the store sections. Page 2 is the consolidated list. Page 3 is the unit price and swap work. Page 4 is the twelve-item approval checklist. Page 5 is the teacher key.

Print the consolidated list at poster size for the class chart and letter size for every student.

Class budget: **$80.00**. Station budget: **$20.00** each. All prices marked **[update from this week's circular]**.

* * *

# Page 1. The four rules of a real list, and the eight store sections

## The four rules

1. **One line per item.** If two stations need mozzarella, it is one line with the quantities added, not two lines.
2. **A total quantity.** How many packages, all stations combined.
3. **A size.** Ounces, pounds, or count. A list that says "cheese" is not a list.
4. **A swap.** What we buy if the first choice is out of stock or costs more than the circular said.

## The eight store sections, in the order you shop them

| # | Section | What is in it | Picture |
|---|---|---|---|
| 1 | Produce | Carrots, tomatoes, lettuce, fruit, anything fresh and uncut | a carrot |
| 2 | Bakery | Italian bread, rolls, tortillas if they are in the bakery | a loaf |
| 3 | Center aisles | Pasta, sauce, canned beans, rice, baking, cookies, chips, crackers, oats | a box |
| 4 | Paper and foil | Plates, cups, forks, napkins, foil, zip-lock bags | a plate |
| 5 | Deli | Sliced turkey, ham, rotisserie chicken, cheese by the pound | a scale |
| 6 | Meat | Anything raw (we do not buy this; our rule is pre-cooked meat only) | crossed out |
| 7 | Dairy and eggs | Shredded cheese, butter, sour cream, milk, whipped topping, eggs | a cold case |
| 8 | Frozen | Cooked meatballs, anything frozen | a snowflake |

**Why the order matters:** cold things go in the cart last so they stay cold. That is the cold chain, and a store is laid out to make it easy.

* * *

# Page 2. The Consolidated Class Shopping List

Build this as a class. One line per item. Write the station numbers that need it in the "from" column, and initial your own rows.

## Section 1: Produce

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |

## Section 2: Bakery

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |

## Section 3: Center aisles

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |

## Section 4: Paper and foil

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | Room already has: ______________________ | | | $0.00 | $0.00 | room | | $ |

## Section 5: Deli

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |

## Section 7: Dairy and eggs (cold; goes in the cart last)

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |
| | | | | $ | $ | | | $ |

## Section 8: Frozen (cold; last)

| # | Item | Size | Qty | Unit $ | Line cost | From station | Swap if out | Running total |
|---|---|---|---|---|---|---|---|---|
| | | | | $ | $ | | | $ |

## The numbers

**CLASS TOTAL: $__________** Budget: $80.00 Under by: $__________ OVER by: $__________

**Station shares:** Station 1 $______ Station 2 $______ Station 3 $______ Station 4 $______

**COST PER PERSON** (class total ÷ 28): $__________

**Paper goods count:** plates ______ forks ______ cups ______ napkins ______ (need 30 of each, or mark "room")

* * *

# Page 3. The Unit Price Check and the Swap Column

## Your two assigned rows

Row # ______ and Row # ______

## For each row, do both

| | Row # ______ | Row # ______ |
|---|---|---|
| Item on the list | | |
| Brand, size, price | | $ |
| Price per ounce (or per count) | $ | $ |
| A second option in the circular: brand, size, price | | $ |
| Its price per ounce | $ | $ |
| Which is cheaper per ounce? | | |
| Would the cheaper one still cover our quantity and clear the allergy list? | YES / NO | YES / NO |
| **The swap, if we make it** | | |
| **What it saves on the whole order** | $ | $ |

**The swap rule:** a swap only goes on the list if it saves at least **$0.25** and does not break the allergy list or any station card.

## Class savings

Every pair reports. The teacher writes each saving on the board and subtracts.

**Total savings found by the class: $__________** **New class total: $__________**

## Sentence frames

| English | Turkish | Portuguese | Spanish |
|---|---|---|---|
| We will buy ___ instead of ___ and save $___. | ___ yerine ___ alacağız ve ___ dolar tasarruf edeceğiz. | Vamos comprar ___ em vez de ___ e economizar $___. | Vamos a comprar ___ en lugar de ___ y ahorrar $___. |
| Two stations need ___, so we buy ___ in total. | İki istasyon ___ istiyor, bu yüzden toplam ___ alıyoruz. | Duas estações precisam de ___, então compramos ___ no total. | Dos estaciones necesitan ___, así que compramos ___ en total. |
| That item is in the ___ section. | Bu ürün ___ bölümünde. | Esse item está na seção de ___. | Ese artículo está en la sección de ___. |
| If it is out of stock, we will buy ___ instead. | Stokta yoksa yerine ___ alacağız. | Se estiver em falta, vamos comprar ___ em vez disso. | Si no hay, compraremos ___ en su lugar. |

**[check with a native speaker]**

* * *

# Page 4. The Teacher Approval Checklist

The teacher reads this out loud with the class and checks every line. **Every line has to pass. No signature, no shopping, no cook day.**

| # | Check | Pass |
|---|---|---|
| 1 | Every item appears on exactly one line, with a total quantity that covers all four stations | |
| 2 | Every line has a size (ounces, pounds, count) and a price from this week's circular | |
| 3 | The list is sorted by store section, cold items last | |
| 4 | The class total is at or under $80.00, and every station's share is at or under $20.00 | |
| 5 | Every line has a swap named, or the words "no cheaper option found" | |
| 6 | The yield check from Lesson 6.13 clears 30 portions for every station | |
| 7 | Nothing on the list appears on the posted class allergy list, or the substitution is written in the swap column and on the station card | |
| 8 | Nothing on the list requires a knife, a fryer, or raw meat | |
| 9 | Paper goods are counted: 30 plates, 30 forks, 30 cups, 30 napkins, or the room already has them and they are marked "room" | |
| 10 | Every item on all four station cards appears somewhere on this list (read the cards against the list, not from memory) | |
| 11 | Nothing needs to be bought that the room already owns (foil, spray, salt, garlic powder, spoons) | |
| 12 | Signature and date, and the sheet goes in the folder | |

**[Sal: add line 13 for your school's purchasing rule: a purchase order, a reimbursement form, a p-card, or your own money and a receipt. Say out loud which one it is. Students should know real money has a real process.]**

**APPROVED. Teacher signature: ______________________ Date: __________**

**What happens next, said out loud:** I shop from this exact list. I bring the receipt. In Lesson 6.17 you compare what you planned to what the register actually said.

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# Teacher key

## The completed consolidated list, if all four stations take Options A, B, D, and E

This is the most likely combination (one pasta main, one oven main, one side, one dessert) and it is the one to have in your pocket when you run Step 3.

| # | Section | Item | Size | Qty | Unit $ | Line cost | From |
|---|---|---|---|---|---|---|---|
| 1 | Produce | Baby carrots, washed and peeled | 1 lb bag | 2 | $1.99 | $3.98 | 3 |
| 2 | Bakery | Italian bread | 14 oz loaf | 3 | $2.99 | $8.97 | 3 |
| 3 | Center | Spaghetti, store brand | 1 lb box | 4 | $1.29 | $5.16 | 1 |
| 4 | Center | Marinara sauce, store brand | 24 oz jar | 4 | $2.79 | $11.16 | 1 |
| 5 | Center | Pizza sauce, store brand | 14 oz jar | 2 | $1.69 | $3.38 | 2 |
| 6 | Center | Flour tortillas, fajita size | 20 count | 2 | $3.49 | $6.98 | 2 |
| 7 | Center | Garlic powder, store brand | 3.12 oz | 1 | $1.99 | $1.99 | 3 |
| 8 | Center | Chocolate sandwich cookies, store brand | 14.3 oz | 2 | $2.99 | $5.98 | 4 |
| 9 | Paper | Plastic cups, 9 oz | 50 count | 1 | $3.99 | $3.99 | 4 |
| 10 | Paper | Aluminum foil, zip-lock bags, plates, forks, napkins | | | room | $0.00 | all |
| 11 | Deli | Pepperoni, pre-sliced | 8 oz | 1 | $4.99 | $4.99 | 2 |
| 12 | Dairy | Shredded mozzarella, store brand | 8 oz bag | 3 | $1.99 | $5.97 | 2 |
| 13 | Dairy | Shredded parmesan, store brand | 6 oz bag | 1 | $1.99 | $1.99 | 1 |
| 14 | Dairy | Salted butter, store brand | 1 lb, 4 sticks | 1 | $3.99 | $3.99 | 3 |
| 15 | Dairy | Whipped topping, aerosol, store brand | can | 3 | $2.99 | $8.97 | 4 |
| | | | | | **CLASS TOTAL** | **$77.50** | |

**Station shares:** Station 1 (Option A) $18.31; Station 2 (Option B) $21.32; Station 3 (Option D) $18.93; Station 4 (Option E) $18.94. Sum $77.50.

**Class total $77.50 against $80.00, under by $2.50. Cost per person $2.77.**

**But checklist item 4 fails**, because Station 2 is at $21.32, over the $20.00 station budget. And **checklist item 6 fails** for Station 4, because Option E's yield check comes to 28 portions on the whipped topping, not 30. Both failures are designed in. Do not name them; let the checklist find them. The two fixes:

- **Station 2:** drop the pepperoni ($4.99, new station total $16.33) or swap to a store-brand pepperoni if the circular has one, or drop one bag of mozzarella ($1.99, new total $19.33). Any of the three clears $20.00.
- **Station 4:** add one can of whipped topping ($2.99, new station total $21.93, now over) and then drop from 3 cans to 2 with a thinner layer plus one extra cookie pack, or simply accept 28 portions and note that the teacher and the spare come from another station's dish. The honest answer a class can defend: 28 portions of dessert for 28 students is fine if the teacher skips dessert, and that should be said out loud, not hidden.

If Station 2 drops the pepperoni and Station 4 adds a can, the class total is **$75.50** and every station is under $20.00. That is the version to buy.

## The duplicates students should catch in Step 2

With Options A, B, D, and E, there is exactly one true duplicate: **flour tortillas** are not duplicated (only Station 2 uses them in this combination), but **shredded cheese** appears twice in kind (mozzarella for Station 2, parmesan for Station 1) and students often try to combine them. They are different items and stay on separate lines. If a station takes Option C as well, then tortillas **are** a real duplicate (Stations 2 and 3 both need 2 packs, so the line reads 4 packs, $13.96) and that is the catch to look for.

**Say this out loud:** two things that are both "cheese" are not the same line. Same item, same brand, same size is what makes a line.

## The swaps available in the circular excerpt (Handout 06.13 page 5)

| Swap out | Swap in | Saves per package | On this order |
|---|---|---|---|
| Name-brand spaghetti $2.19 | Store brand $1.29 | $0.90 | $3.60 on 4 |
| Name-brand marinara $3.99 | Store brand $2.79 | $1.20 | $4.80 on 4 |
| Name-brand butter $5.99 | Store brand $3.99 | $2.00 | $2.00 |
| Name-brand cookies 19.1 oz $6.59 | Store brand 14.3 oz $2.99 | $3.60 | $7.20 on 2 |
| Name-brand whipped topping $4.49 | Store brand $2.99 | $1.50 | $4.50 on 3 |
| Two 24 oz marinara $5.58 | One 45 oz $4.99 | $0.59, but 3 oz less | Only if the yield still clears |

## Unit prices for the do now and the Step 4 check

Do now: 24 oz for $2.79 = **$0.116 per ounce**; 45 oz for $4.99 = **$0.111 per ounce**. The bigger jar is cheaper per ounce by half a cent. The right answer to "should we buy it" is **only if we will use it**, because two 24 oz jars give 48 oz and one 45 oz jar gives 45 oz, which is 3 oz short of the plan. A student who says "buy the big one, it is cheaper per ounce" has answered half the question.

Other unit prices from the excerpt: shredded mozzarella 8 oz store brand $0.249/oz versus 12 oz name brand $0.291/oz; cookies 14.3 oz store brand $0.209/oz versus 19.1 oz name brand $0.345/oz; butter store brand $0.249/oz versus name brand $0.374/oz.

## Sal's real numbers, for the Day 2 slide

His King Kullen order came in at **$147.84 against a $150 budget** for 112 students across four periods and four kitchens, after four store-brand swaps that saved **$30.38**: cookies $14.40, whipped topping $6.00, butter $5.99 (two packs cut to one), and cups $3.99 (two packs cut to one). His six-menu document came in between **$152.90 and $177.42 against $200** for 165 students. Show both. Coming in $39 under budget is a professional result, and students should hear that from a teacher who actually did it.

## What to do with money left over

Nothing. Say out loud that coming in under is the goal, and name what the remainder buys: the spare package that saves a station on cook day. Do not let the class spend the difference on extras; that is the whole lesson of a budget.