Lesson: 1.13 Lab 2
Print: One per station on card stock, both sides. Laminate if you can; it gets salsa on it. Give every student a paper copy on Day 1 to highlight their own steps.
Station ______ Sheet Pan Nachos with Salsa Bar
Serves 7. Time: 40 minutes. Oven: 400 degrees F, preheated by the teacher. Knives: none. Anything sharp: none. The teacher opens the oven. Nobody else.
Team names by role (first names only, written on Day 1; the same eight roles as Lab 1):
Station Manager ______________ Head Cook ______________ Second Cook ______________ Prep Cook ______________ Helper Cook ______________ Toppings Chief ______________ Plate Builder ______________ Time Keeper ______________ (at seven students, the Station Manager keeps time)
On the counter before we start (Station Manager checks the list, reports "station ready")
- [ ] 1 bag tortilla chips, 13 oz (half a bag if the team is four or five)
- [ ] 1 cup shredded Mexican blend cheese (the Toppings Chief measures it, or it is pre-measured)
- [ ] 1 can black beans, 15.5 oz, already opened by the teacher (use half)
- [ ] 1 can corn, 15.25 oz, already opened by the teacher (use one third)
- [ ] 1 sheet pan with 1 sheet of foil, pre-cut
- [ ] 1 colander, 1 dry measuring cup (1 cup), 1 large spoon, 1 spatula
- [ ] 2 oven mitts and 1 trivet, the heat pad the hot pan sits on (they stay on the counter the whole time)
- [ ] 7 plates, 7 forks, napkins
- [ ] Sanitizing spray and 2 cloths
- [ ] Everyone: hands washed, hair tied back, apron on, role card in hand
The 40 minutes
| Minutes | Step | Who |
|---|---|---|
| 0 to 5 | Wash hands, hair back, aprons. Station check. Head Cook reads the card aloud. Station Manager reports "station ready." | Everyone; Station Manager; Head Cook |
| 5 to 10 | Line and layer. Foil in the pan, shiny side down, edges turned up. Chips in ONE even layer. You should see foil between some chips. Not a mountain. | Second Cook; Helper Cook brings chips and cheese; Toppings Chief measures the cheese |
| 10 to 16 | Drain and top. Beans: pour into the colander at the sink, DRAIN AND RINSE under cold water, shake. Corn: DRAIN ONLY, do not rinse. Spread beans and corn over the chips. Cheese over everything, edge to edge. Head Cook checks the pan and calls "pan ready." Station Manager wipes any spill; Helper Cook rinses the cans and puts them in the recycling. | Prep Cook; Second Cook; Toppings Chief; Head Cook; Station Manager; Helper Cook |
| 16 to 26 | Oven. The teacher takes the pan to the oven. 8 to 10 minutes at 400 degrees F. Plate Builder and Helper Cook bring the salsa and sour cream from the refrigerator to the salsa bar. Everyone else sits at home base for the label discussion. Toppings Chief speaks for the station. Time Keeper calls "two minutes" at minute 24. | Teacher at the oven; Plate Builder; Helper Cook; Toppings Chief; Time Keeper; everyone |
| 26 to 32 | Out and plate. The teacher puts the pan on YOUR trivet. One minute, hands off; the Time Keeper counts it. Then the Head Cook portions with the spatula, about one seventh per plate. Plate Builder takes the plates to the salsa bar, one station at a time, and serves: 2 tablespoons salsa, 2 tablespoons sour cream (that is one serving of each). Station Manager fills the sink with hot soapy water. | Time Keeper; Head Cook; Plate Builder; Station Manager |
| 32 to 36 | Eat. Sit. Eat. Answer the question at your table: is this healthier than the bag it came from? Use the sodium number. | Everyone |
| 36 to 40 | Clean and check. See the list below. Station Manager reports "station clean." Teacher signs. | Station Manager runs it; everyone cleans |
The two oven rules (say them before we start)
- Only the teacher opens the oven. If your pan is done and the teacher is busy, you wait.
- The pan lands on the trivet and nobody touches it for one minute. The mitts stay by the trivet.
Clean and check (Station Manager reads, everyone does their zone, Station Manager reports)
- [ ] Foil rolled up and in the trash; pan washed, dried, and put away
- [ ] Colander, measuring cup, spoon, spatula washed, dried, put away
- [ ] Counter sprayed and wiped; nothing sticky
- [ ] Sink empty and wiped
- [ ] Mitts and trivet back where they live
- [ ] Plates and forks in the trash; napkins picked up off the floor
- [ ] Chairs in, aprons hung
Teacher signature: ______________________ Time: ______
Salsa bar (separate counter; stays cold until the pans go in)
Salsa (2 tablespoons is a serving, 220 mg sodium). Sour cream (2 tablespoons is a serving, 15 mg sodium). One station at the bar at a time. The Plate Builder serves. Plates come to the bar; the bar does not come to the plates.
Traffic pattern (Plate Builders draw it on Day 1):
Cold rule (from Lesson 1.2)
Salsa and sour cream live in the refrigerator until minute 16. The Plate Builder brings them out when the pans go in and puts them back at minute 36. Nothing dairy sits on a counter for more than 20 minutes today.
Back of the card
Store and circular used for pricing: ______________________ Dates: ______________ Cost per station: $______