Team: ______ Station: ______ Date: __________ Family card: ______
Dish: ________________________________ (from our $40 plan)
Makes: 7 tasting portions
1. Ingredients and cost (station budget: $20.00)
Every line has a size, a price, and a unit. FACS room pantry items (foil, cooking spray, salt, garlic powder, plates, forks, spoons, napkins, cups) are $0 and marked "room."
| Item | Size | Price | Unit | How many | Cost |
|---|---|---|---|---|---|
Total: $______ (must be $20.00 or under) Under by: $______
Allergens in this dish (circle): wheat, dairy, egg, soy, peanuts, tree nuts, fish, shellfish, sesame, none
2. The room's rules (check every box or the card is not approved)
[ ] No knives; anything cut comes pre-cut, pre-shredded, or is torn or forked apart
[ ] Pre-cooked meat only, reheated to 165 F, or no meat
[ ] Stovetop and oven only; no frying
[ ] The teacher opens the oven and drains the pasta; we call the teacher
[ ] Cooking fits in 20 minutes (minute 5 to minute 25)
3. Steps (8 to 10, numbered, one action each)
- Wash hands. ________________________________
- ________________________________
- ________________________________
- ________________________________
- ________________________________
- ________________________________
- ________________________________
- ________________________________
- ________________________________
- ________________________________
4. Lab roles (write a name in every role)
| Role | Name | Prep (0 to 5) | Cook (5 to 25) | Plate and eat (25 to 32) | Clean (32 to 40) |
|---|---|---|---|---|---|
| Station Manager (reads the card, calls time) | |||||
| Prep Lead (sets out every ingredient and tool) | |||||
| Cook Lead (stovetop or oven assembly) | |||||
| Plate Captain (place settings, plating) | |||||
| Clean Crew 1 (wash as you go) | |||||
| Clean Crew 2 (surfaces, floor, trash) | |||||
| Safety and Sanitation Checker (hands, thermometer, leftovers) |
5. The flowchart (a name in every block)
| Minute | 0 to 5 | 5 to 10 | 10 to 15 | 15 to 20 | 20 to 25 | 25 to 32 | 32 to 40 |
|---|---|---|---|---|---|---|---|
| What happens | Wash hands, set out everything, set the table | Plate, sit, eat | Clean, station check, leftovers | ||||
| Who | |||||||
| Teacher needed? |
6. Safety reminders (write three for this dish)
- ________________________________
- ________________________________
- ________________________________
7. What does done look like?
The dish is done when: ________________________________________________
The plate looks like: ________________________________________________ (this is what the menu card will say)
The station is done when: surfaces sanitized, tools washed and put away, burners off and cool, sink empty, floor dry, leftovers in a labeled container in the refrigerator or in the trash by the two-hour rule.
8. Approval
Teacher: [ ] rules [ ] cost [ ] allergens [ ] steps fit 20 minutes Signed: __________ Date: __________
If not approved: the one fix needed: ________________________________ Fallback card taken instead: ______
Back of the card: Lab self-assessment (fill after the station check on cook day)
| Objective | Our score (1 to 4) | Evidence |
|---|---|---|
| Safety and sanitation (hands, surfaces, handles, 165 F, two-hour rule) | ||
| The dish (followed the card, plated as planned, on time) | ||
| Teamwork (every role did its job, Station Manager called time) |
If we cooked this again, we would ________________________________ because ________________________________.
Teacher key
Approve when: all five rule boxes are checked and true for the steps written; the total is $20.00 or under with a unit on every line; allergens are circled and match the class list; the steps are 8 to 10 single actions and the cook phase fits in 20 minutes; every role has a name and every flowchart block has a name. The filled examples are in Handout 01.20 - Fallback Station Cards.md.