• You are making nachos for seven people in 40 minutes with no knives.
• Write the steps in order. As many as you can.
• Two minutes.

• Head Chef: runs the station, checks the pan, portions, reports.
• Sous Chef: lines the pan, layers, tops.
• Prep Cook: drains and rinses beans, drains corn, measures cheese.
• Sanitation Lead: keeps it clean the whole time, runs the end check.
• Label Reader: leads the math, speaks for the station during the bake.
• Runner: brings supplies, runs the salsa bar trip.
• Timekeeper and Safety Officer: calls the minutes, second set of eyes.

• Read your role card.
• On your paper copy of the station card, highlight every step with your role's name on it.
• Tell a partner your first step and your last step.
• Three minutes.

• 1. Only the teacher opens the oven. If your pan is done and I am busy, you wait.
• 2. The pan lands on the trivet and nobody touches it for one minute. The mitts stay by the trivet.
• Say them with me.

• Beans: into the colander, drain, rinse under cold water until it runs clear, shake.
• Corn: into the colander, drain. Do NOT rinse.
• Rinsing the beans takes away about 40% of their sodium.
• Rinsing the corn makes the pan watery.

• Separate counter. Set up before class. Stays in the refrigerator until the pans go in.
• 2 tablespoons salsa is a serving (220 mg sodium). 2 tablespoons sour cream is a serving (15 mg).
• One station at the bar at a time. The Runner serves. Plates come to the bar; the bar does not come to the plates.
• Runners: draw the traffic pattern on the back of the station card.

• Four packages on your counter: chips, cheese, beans, corn.
• For each: serving size, then sodium per serving. Then multiply by what OUR STATION puts in the pan (the table has the number).
• Add the four. That is the pan. Divide by 7. That is you. Add the salsa bar.
• Compare to 2,300 mg, a whole day.
• Label Reader reads. Everyone computes. Fifteen minutes.

• Whole pan: about 3,100 mg.
• One person's share: about 445 mg.
• With salsa and sour cream: about 680 mg.
• That is about 30% of a day's sodium. From one snack.
• Often, or sometimes?

• The beans are the healthiest thing on the pan: 7 g fiber, 7 g protein, iron.
• They are also 400 mg sodium per serving. The biggest number on any one line.
• But the chips put more sodium in the PAN. Thirteen servings of chips.
• Per serving versus in the pan. Which one matters for your plate?

• My role is ______.
• My first step is ______.
• The per-person sodium number is ______ mg.
• Timekeepers: read the two oven rules one more time.
• * *

Day 2: The lab

• Wash hands. Hair back. Apron on. Role card in hand.
• Head Chef: check the counter against the list. Report "station ready."
• The oven is at 400. It is mine.
• Clock starts when every station reports.

• Foil in the pan, shiny side down, edges up.
• Chips in ONE even layer. You should see foil between some chips.
• Not a mountain. The cheese has to reach the bottom.
• Runner: chips and cheese to the Sous Chef.

• Beans: drain and RINSE. Corn: drain ONLY.
• Spread beans and corn. Cheese over everything, edge to edge.
• Head Chef checks. Calls "pan ready."
• Sanitation Lead: counter wiped, cans rinsed and recycled.

• Pans go in. Teacher only.
• Runner and Timekeeper: salsa and sour cream to the bar. Plates at the bar.
• Everyone else: home base. Label discussion.
• Timekeeper: call "two minutes" at 24.

• Your station's per-person number?
• The ingredient with the most sodium per serving? The most in the pan? Why are those different?
• Which ONE ingredient would you swap to cut it most? What would that do to the taste?
• Is a snack you made yourself automatically healthier than the bag?

• The pan lands on YOUR trivet. One minute. Timekeeper counts. Hands off.
• Head Chef portions: about one seventh per plate. Sanitation Lead is served first.
• Runner: plates to the salsa bar, one station at a time, when I call you. 2 tablespoons each.
• Sanitation Lead: hot soapy water in the sink.

• Sit. Eat.
• The question at your table: is this healthier than the bag it came from? Use the number.
• Label Reader gets one answer from each person.

• Sanitation Lead reads the list. Everyone does their line.
• Foil in the trash, pan washed and dried, tools washed, counter sprayed and wiped, sink empty, mitts and trivet home, chairs in, aprons hung.
• Head Chef reports "station clean." I sign the card.
• On your way out, tell me: often or sometimes, and why.

• Label Reading Quiz opens the next period. Fifteen minutes. Bring a calculator.
• Bring the sodium number from your handout; the quiz uses the same math.
• Then Topic 1.4: planning a meal for a family, and the $40 project.