Print one per station on card stock and one per student on paper. Post the station copy at eye level where the whole team can read it.

Station: ______ Date: ______ Students at this station: ______

The clock

PREP 0 to 10 | COOK 10 to 28 | PLATE AND EAT 28 to 35 | CLEAN 35 to 40

THE JOB TODAY IS THROUGHPUT. Eight quesadillas, two skillets, three minutes each. If both skillets stay full for the whole cook phase, you are done by minute 24. Every minute a skillet sits empty is a minute added to the end.

Minute:     0    5    10   15   20   25   28   35   40
Skillet 1:            |#1|#2|#3|#4|
Skillet 2:            |#5|#6|#7|#8|
Beans:      |drain, rinse|refill as needed   |
Cheese:     |measure|    |refill as needed   |
Dessert:         |set|   |build stacks|      |serve|
Plates:     |line up|                  |cut, salsa, eat|
Clean:           |as you go, all period      |ZONES|

Before any heat: the six-step routine

1. Hair back
2. Sleeves up
3. Wash hands (soap, warm water, 20 seconds)
4. Sanitize surfaces
5. Clean as you go
6. Station check before dismissal

THE ZERO-KNIFE RULE

A butter knife spreads. Kitchen shears cut. Nothing else cuts anything in this room, on any day. Quesadillas are soft enough to cut into wedges with a butter knife on the plate. Cutting in a hot skillet is not allowed at all.

What is on your station

The steps

PREP, minutes 0 to 10

1. Everybody: the six-step routine. Hair, sleeves, hands, surfaces.
2. Head Cook and Helper Cook: pour both opened cans of beans into the colander in the sink. Rinse under cold water until the water runs clear. Shake the colander. Move the beans into the medium bowl and set it near the stove.
3. Prep Cook: measure 1 1/2 cups of shredded cheese into the small bowl and level it. Stack the 8 tortillas near the stove, within reach of both cooks.
4. Second Cook: set both skillets on the burners with a spatula each, handles turned in. Spray each lightly or add a small pat of butter. Do not turn on the heat until minute 9. An empty hot skillet is a hazard and it smokes.
5. Station Manager: check the drawer map. Set 7 plates, 7 forks, napkins, and 7 salsa cups. Clear the empty cans and bags the moment they appear.
6. Toppings Chief: fill the 7 salsa cups. If the dessert station is running, rinse the blueberries and set out the graham crackers on the far counter.
7. Plate Builder: lay the 7 plates in a line as the assembly line. Set 7 butter knives at the end of the line.
8. Everybody: mise en place done before any tortilla touches a skillet.

COOK, minutes 10 to 28

1. Head Cook (skillet 1) and Second Cook (skillet 2): turn both burners to MEDIUM. Not high. Let them warm about one minute.
2. For each quesadilla:
   a. Lay one tortilla flat in the skillet.
   b. Spread about 3 Tablespoons of beans on one half of the tortilla with a butter knife.
   c. Sprinkle about 1/4 cup of cheese on the beans.
   d. Fold the empty half over the filling and press gently with the spatula.
   e. Cook about 2 minutes on the first side, until the bottom is golden brown.
   f. Flip carefully and cook 1 to 2 minutes more.
   g. Slide it onto a plate. Start the next one right away.
3. Helper Cook: you are the line feeder. The second a quesadilla comes off, the next tortilla goes in. A skillet should never sit empty.
4. Prep Cook: refill the bean and cheese bowls as they empty and call the count out loud: "four done, four to go."
5. Station Manager: wash the colander, the measuring cup, and the empty cans as they free up.
6. Toppings Chief and Plate Builder: build the graham cracker stacks on the far counter if the dessert station is running.

PLATE AND EAT, minutes 28 to 35

1. Plate Builder: cut each quesadilla into 2 or 3 wedges on the plate with a butter knife.
2. Toppings Chief: set a salsa cup at each plate.
3. Station Manager: count the plates. Everyone has one before anyone sits.
4. Eat. Dessert stacks come out last, after the quesadillas.

CLEAN, minutes 35 to 40

1. Work your clean-up zone. Zones are on the chart at your station.
2. Station Manager: walk the station check below and report "done" to the teacher.

• * *

What does DONE look like?

What could go wrong

Station check

Teacher signature: ______________________

Our throughput

Words we say out loud at this station

[Sal: fill these from Vocabulary 06.md and print them on the back of the card.]

Allergy note for this lab

This recipe contains wheat (tortillas and graham crackers) and dairy (cheese and whipped cream). Some shredded cheese contains soy lecithin, and some salsas carry a shared-equipment statement. If you have an allergy on the nurse's list, I have already set your role and your portion, and your quesadilla is cooked first in a clean skillet. Come see me before the timer starts.

Cost of this station

Most unprepared grocery food is exempt from New York State sales tax.

No-kitchen version: Rolled Bean and Cheese Wraps

Same clock, same roles, same station check. Nothing is heated.

PREP 0 to 10: the same routine, the same bean rinse, the same cheese measure. The Plate Builder lays out two assembly lines instead of one.

"COOK" 10 to 28: Head Cook and Second Cook each run a line. For each wrap: tortilla flat on the plate, about 3 Tablespoons of beans spread with a butter knife, about 1/4 cup of cheese, a spoon of salsa, a pinch of lettuce, rolled tight, cut in half with a butter knife on the plate. Helper Cook feeds the next tortilla to whichever line is open. Prep Cook refills and calls the count. Measure your throughput exactly the same way: a line is a line whether it is hot or cold.

PLATE AND EAT 28 to 35 and CLEAN 35 to 40: the same as above, minus the burners.

Cost: about $13 per station. Tortillas $2.49, beans $1.98, cheese $5.98, salsa $2.49, lettuce $1.99, minus the spray.

Second option: a quesadilla made on a plate in the microwave, 45 seconds. The cheese melts, the tortilla does not brown. Compare it to the skillet version and answer the Lesson 6.6 question: which family of heat did the microwave use, and what did the food lose?