Lesson 1.20, two days. Day 1 (prep and approval): slides 1 to 10. Day 2 (cook): slides 11 to 20.
Do now (Day 1)
- Think about Lab 2, the nachos.
- One thing your station did well.
- One thing that went wrong or ran late.
Teacher notes
Collect the "went wrong" answers on the board. Most will be time and cleanup.
This time the recipe is yours
- Nobody hands you a card.
- You write it. I sign it. I shop it.
- On Day 2, you cook it.
- If the card is wrong, the dish is wrong.
What a station card has to have
- 1. Ingredients for seven tasting portions, with size, price, unit, and cost. $20 or under.
- 2. The room's rules, every box checked.
- 3. Eight to ten steps, one action each.
- 4. The eight lab roles with a name and a job per phase.
- 5. A flowchart in five-minute blocks with a name in every block.
- 6. Three safety reminders. 7. "What does done look like?"
Teacher notes
Image: the filled pasta fallback card, shown whole.
The timeline
- Prep: 0 to 5. Wash hands, set out everything, set the table.
- Cook: 5 to 25.
- Plate and eat: 25 to 32.
- Clean and station check: 32 to 40.
- Twenty minutes of cooking. If your dish needs more, it is the wrong dish for the lab.
Scaling
- The family plan feeds four full servings.
- The station makes seven tasting portions.
- That is about the same amount of food. Most quantities stay the same.
- Room pantry (foil, spray, salt, garlic powder, plates, forks) is $0.
Write the card
- From the station dish on your plan.
- Constraints first. Cost second. Steps third.
- 18 minutes.
Teacher notes
Circulate in that order: rules, cost, steps.
Approval
- I check: rules, cost, allergens, steps fit twenty minutes.
- Pass: I sign it and it becomes the shopping list.
- Fail: one specific fix and five minutes.
- Still fails: take the closest fallback card and write why on your plan.
The three fallbacks
- Rice and Bean Bowl, about $13.33, no meat, stovetop only.
- Pasta with Vegetables and Jarred Sauce, about $11.05, no meat, stovetop and oven.
- Chicken Quesadillas, about $17.64, pre-cooked chicken, oven only.
Lab roles for Day 2 (the same eight as Labs 1 and 2)
- Station Manager: station ready, hands and fridge check, leads the clean and check, reports.
- Head Cook: reads the card aloud, the stovetop or the oven assembly, the thermometer.
- Second Cook: the second pot or the second sheet, knobs off.
- Prep Cook: sets out every ingredient and tool, opens and rinses.
- Helper Cook: helps the Prep Cook, washes as you go, floor and trash.
- Toppings Chief: cheese, sauce, salsa; surfaces; leftovers by the two-hour rule.
- Plate Builder: sets the table, plates seven portions, dishes.
- Time Keeper: calls time, calls the teacher, second set of eyes. At seven students, the Station Manager.
Teacher notes
Write the names on the card before you leave.
Exit card (Day 1)
- 3 parts of your station card
- 2 things I checked before signing
- 1 step you are nervous about
Teacher notes
The nervous steps become tomorrow's reminders.
Do now (Day 2)
- Hands washed, apron on, hair tied back as you walk in.
- Read your station card.
- Write the one step you are most likely to get wrong and what you will do about it.
- Two minutes. The station clock starts at the bell.
Three reminders
- The oven and the colander are mine. Call me.
- No knives exist today.
- The Time Keeper calls the two-hour rule at cleanup.
Teacher notes
The reset cue (lights, countdown, hands empty) before this slide.
The place setting
- Plate in the middle.
- Fork on the left, on the napkin.
- Spoon on the right.
- Cup above the spoon.
Teacher notes
Image: a diagram of one place setting from above, labeled.
Prep, 0 to 5
- Head Cook reads the card aloud.
- Prep Cook sets out everything; Helper Cook helps.
- Station Manager: fridge temperature, hand washing.
- Plate Builder: one place setting per person.
Teacher notes
Image: a timer graphic set to 5:00.
Cook, 5 to 25
- Head Cook and Second Cook cook. Prep Cook hands ingredients in order. Toppings Chief adds the cheese, sauce, or salsa.
- Time Keeper watches the flowchart and calls time; handles in; towels off burners.
- Helper Cook washes as you go.
- Head Cook: reheated meat to 165 F.
Teacher notes
Image: a timer graphic set to 20:00.
Done looks like
- Read your own card: "The dish is done when ___."
- If you cannot say it, you are not done.
Teacher notes
Ask this once at each station.
Plate and eat, 25 to 32
- Plate Builder plates seven tasting portions; Toppings Chief finishes each plate.
- Does the plate look like the menu card will say it does?
- Sit. Eat at the set table.
- Presenter: notes for the menu card.
Clean and station check, 32 to 40
- Surfaces sanitized. Tools washed and put away.
- Burners off and cool. Oven off.
- Sink empty. Floor dry.
- Leftovers: labeled container in the refrigerator, or trash, by the two-hour rule. The Time Keeper calls it and says why; the Toppings Chief puts them away.
- I sign the card.
Self-assessment
- On the back of the card, the lab rubric's four rows: the station card, the cook in role, the self-assessment and change, safety and sanitation. 1 to 4 each.
- One sentence: "If we cooked this again, we would ___ because ___."
- The Station Manager reads it aloud on the way out.
Tomorrow
- Menu card. Sixty-second pitch. Gallery walk. The vote.
- Bring your plan, your station card, and one sentence that would make your family want this dinner.