• Tomorrow you cook.
• Write the one job you want at your station and one reason you would be good at it.
• Two minutes. Hand it in; I use it to assign roles.

• Prove you know the tools and can measure. That is today's check.
• Get your role card and know your first job.
• Nobody cooks tomorrow without both.

• PREP 0 to 10: hands, apron, mise en place.
• COOK 10 to 28: heat is on. Cooks cook, everyone else preps and cleans.
• PLATE AND EAT 28 to 35: build it, eat it, talk about it.
• CLEAN 35 to 40: zones, then the station check.

• 0 to 5: hands, aprons, drawer map, tools out, mugs numbered.
• 5 to 10: dry into 4 mugs (Prep Cook); wet measured (Helper Cook); cream stays cold.
• 10 to 15: wet into each mug, stir 30 seconds; mug 1 and 2 cook, 90 seconds each.
• 15 to 20: mugs 3 and 4 cook; cream out of the fridge, whipping starts, everyone takes a turn.
• 20 to 25: cakes cool; powdered sugar into the cream; 30 more seconds.
• 25 to 28: cakes into bowls, cream on top.
• 28 to 35: eat. 35 to 40: clean and check.

• 0 to 5: hands, aprons, drawer map, skillets set, burners off.
• 5 to 10: eggs cracked and beaten; vegetables measured; tortillas stacked and covered; cheese measured.
• 10 to 15: skillet 2 on medium with vegetables; skillet 1 on medium-low, butter melts, eggs in at 12.
• 15 to 20: eggs pushed edge to center, off at about 17 while still a little wet; vegetables soft by 17; tortillas into the microwave at 20.
• 20 to 28: burners off, assembly line set, prep dishes washed.
• 28 to 35: build and eat. 35 to 40: clean and check.

• Core, at every station: Station Manager, Head Cook, Second Cook, Prep Cook.
• Expansion: Helper Cook (5), Toppings Chief (6), Plate Builder (7), Time Keeper (8).
• At seven students, the Station Manager keeps time.
• Read your card. Find your tag-in partner.

• Station A: name ten tools on the tray; read the recipe and answer five questions.
• Station B: measure four items into four cups with your name. I weigh them after class.
• Station C: your kitchen, with me: the station card, the mise en place walk, the sanitation routine.
• Eight minutes each. Everyone does all three.

• Hands: 20 seconds, soap, dry with paper.
• Apron on. Hair tied back or in a cap.
• Wipe the counter before, wipe it after.
• Trash goes in the can, not on the counter.
• Say your role's first prep task and touch the tool you will use.

• Mug Cake: egg, milk, wheat.
• Tacos: egg, milk, wheat (flour tortillas).
• If you have a swap on the nurse's list, I already have it ready. Tell me if you think I missed one.

• Exit card, one sentence: "My role tomorrow is ___. My first job is ___. My safety rule is ___."
• Two students read theirs.
• Tomorrow: the timer starts when every station is standing with hands empty.
• * *

Day 2

• Wash hands. Apron and hair tie on. Role card in your pocket.
• Check the drawer map.
• Stand at your station with your hands empty.
• The timer starts when every station is standing.

• Handles in. Say "hot" and "behind you" out loud.
• The station card and your role card are the teacher. Read them before you ask.
• Burner off before a pan leaves the stove. Paper towel or mitt on every mug.

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

• Mug Cake: wet into each mug, stir 30 seconds, scrape the bottom. Mug 1 into the microwave.
• Tacos: skillet 2 to medium with the vegetables. Skillet 1 to medium-low, butter melts. Eggs in at 12.

• Mug Cake: cream out of the fridge. Whisk. Everyone takes a 30-second turn.
• Tacos: push the eggs from the edges to the center. Still a little wet means done.

• Mug Cake: cakes cooling. Two minutes each. Do not skip it.
• Tacos: tortillas into the microwave, 30 seconds, covered. Burners off.

• Mug Cake: each cake into two bowls, cream on top, chips.
• Tacos: assembly line: tortilla, eggs, vegetables, cheese.
• Everyone eats.
• While you eat: why did the cake rise? Why did the cream get thick? What did the eggs cost per person?

• Baking powder makes carbon dioxide gas when it meets liquid and heat. The gas lifts the cake.
• Cream is fat and water. Beating it traps air in the fat. That is whipped cream.
• Eggs are protein. Heat makes the protein set. Too much heat makes it tight and rubbery.

• Zones: heat; counters and supplies; dishes and sink; floor and trash.
• The station check: burners off, microwave wiped, surfaces wiped, dishes dry and in the drawer per the map, floor swept, trash out, fridge closed.
• Station Manager reports "done." I sign. Nobody leaves until all three stations are signed.

• Station Manager: one sentence, "what did done look like today?"
• Lab Reflection goes home (or first five minutes tomorrow).
• Question 7 is your Lab 2 change. Make it a role and a minute.
• Next: the six nutrients. What was in that mug?