Handout 1.20: Fallback Station Cards

Three dishes that meet every rule of the room: no knives, pre-cooked meat only, stovetop and oven, the teacher drains and handles the oven, 20 minutes of cooking. All three come in under the $20 station budget. A team whose own station dish cannot work takes the card closest to its plan. Each card is also a filled-in example of the Team Station Card Template.

Prices are realistic Long Island supermarket prices for September 2026. Every price is to be refreshed from the current circular before teaching. Store brand wherever one exists.

Each card makes 7 tasting portions for a station of about seven students.

Fallback Card 1: Rice and Bean Bowl (no meat)

Team: ______ Station: ______ Date: __________

Makes: 7 tasting portions. Allergens: dairy (the cheese and sour cream can be left off any portion). Contains no wheat, no meat, no nuts.

1. Ingredients and cost (Card 1)

Total: $13.33 Under $20 by $6.67. Cost per tasting portion: $1.90.

2. The room's rules (Card 1)

[x] No knives (nothing to cut; the can opener is the only tool) [x] No meat [x] Stovetop only [x] Teacher not needed except to check the can opener [x] Cooks in 20 minutes

3. Steps (Card 1)

1. Wash hands. Head Cook reads the card aloud. Prep Cook sets out every ingredient, the pot, the second pot, the can opener, the colander, the measuring cups, and a spoon per person; Helper Cook helps.
2. Head Cook measures water for the rice by the box directions into the pot. Turn the burner to high. Handle turned in.
3. Prep Cook opens both cans of beans, pours them into the colander in the sink, and rinses them with cold water.
4. When the water boils, Head Cook adds the rice, stirs once, covers, and turns the burner off. Time Keeper sets the timer for 5 minutes. Do not lift the lid.
5. Second Cook pours the rinsed beans and the frozen corn into the second pot with a quarter cup of water. Medium heat. Stir until hot, about 5 minutes. Add a pinch of salt and garlic powder.
6. Plate Builder sets one place setting per person: bowl, spoon on the right, napkin, cup of water.
7. Head Cook fluffs the rice with a fork. Turn off both burners. Second Cook checks that both knobs are off.
8. Plate Builder builds seven bowls: rice on the bottom, beans and corn on top. Toppings Chief finishes each bowl: a spoonful of salsa, a sprinkle of cheese, a small spoon of sour cream. Leave the cheese and sour cream off any bowl that needs it.
9. Sit and eat. Presenter notes how it looks for the menu card.
10. Clean: Station Manager leads the zones. Head Cook and Second Cook wash the pots. Helper Cook does the floor and trash. Everyone wipes. Time Keeper calls the two-hour rule. Toppings Chief puts leftovers in a labeled container in the refrigerator.

4. Roles (Card 1)

Station Manager, Head Cook, Second Cook, Prep Cook, Helper Cook, Toppings Chief, Plate Builder, Time Keeper (at seven students, the Station Manager keeps time). The same eight roles as Labs 1 and 2.

5. Flowchart (Card 1)

6. Safety reminders (Card 1)

1. Pot handles turned in, always.
2. Steam burns; open the rice lid away from your face.
3. Wet hands off the burner knobs.

7. What does done look like? (Card 1)

The dish is done when the rice is fluffy with no crunch and the beans are steaming. The plate looks like a bowl with white rice on the bottom, black and yellow on top, red salsa, and a white spoonful of sour cream in the middle. The station is done when surfaces are sanitized, both pots are washed, both knobs are off, the sink is empty, and leftovers are labeled and in the refrigerator.

Fallback Card 2: Pasta with Vegetables and Jarred Sauce (no meat)

Team: ______ Station: ______ Date: __________

Makes: 7 tasting portions. Allergens: wheat (pasta and bread), dairy (parmesan and butter; can be left off any portion). Contains no meat, no nuts.

1. Ingredients and cost (Card 2)

Total: $11.05 Under $20 by $8.95. Cost per tasting portion: $1.58.

2. The room's rules (Card 2)

[x] No knives (the bread is torn, not sliced) [x] No meat [x] Stovetop and oven [x] Teacher drains the pasta and opens the oven [x] Cooks in 20 minutes

3. Steps (Card 2)

1. Wash hands. Head Cook reads the card aloud. Prep Cook sets out everything: large pot, colander (for the teacher), baking sheet, foil, bowl, spoon, measuring cup; Helper Cook helps.
2. Head Cook fills the large pot two-thirds with water, adds a teaspoon of salt, turns the burner to high, handle in. Lid on to boil faster.
3. Second Cook tears the bread into seven pieces and puts them on a foil-lined baking sheet. Spread a little softened butter on each piece with the back of a spoon. Sprinkle garlic powder. Time Keeper calls the teacher to put the sheet in the oven at 375 F for 8 minutes.
4. When the water boils, Head Cook adds the pasta and stirs once. Time Keeper sets the timer for 9 minutes (check the box).
5. At minute 6 of the pasta, Head Cook adds the frozen broccoli to the same pot. It cooks with the pasta for the last 3 minutes.
6. Plate Builder sets one place setting per person: plate, fork on the left, napkin under the fork, cup of water.
7. Time Keeper calls the teacher to drain the pasta and broccoli in the colander. Head Cook puts them back in the pot, off the heat. Toppings Chief pours in the whole jar of sauce. Stir. Put the pot back on low for 2 minutes until the sauce is hot. Burner off.
8. Time Keeper calls the teacher to take the bread out of the oven.
9. Plate Builder plates seven portions with one piece of garlic bread each; Toppings Chief adds a sprinkle of parmesan. Sit and eat.
10. Clean: Station Manager leads the zones. Head Cook and Second Cook wash the pot and the baking sheet. Helper Cook does the floor and trash. Everyone wipes. Time Keeper calls the two-hour rule. Toppings Chief puts leftovers away. Second Cook checks that both knobs and the oven are off.

4. Roles (Card 2)

Station Manager, Head Cook, Second Cook, Prep Cook, Helper Cook, Toppings Chief, Plate Builder, Time Keeper (at seven students, the Station Manager keeps time). The same eight roles as Labs 1 and 2.

5. Flowchart (Card 2)

6. Safety reminders (Card 2)

1. Only the teacher touches the pot when it is being drained. Steam and boiling water are the two biggest hazards in this dish.
2. Oven mitts are for the teacher; students do not open the oven door.
3. Handle in, lid on, and nobody reaches across the burner.

7. What does done look like? (Card 2)

The dish is done when the pasta bends without snapping and the sauce is steaming. The plate looks like red-coated pasta with green broccoli, a white sprinkle of cheese, and a piece of golden bread on the side. The station is done when the pot is washed, the baking sheet is cool and washed, the oven and burner are off, the sink is empty, and leftovers are labeled in the refrigerator.

Fallback Card 3: Chicken Quesadillas (pre-cooked chicken)

Team: ______ Station: ______ Date: __________

Makes: 7 tasting portions (one half quesadilla each). Allergens: wheat (tortillas), dairy (cheese and sour cream). Contains no nuts. A bean version for a portion that cannot have chicken: swap in the canned black beans from the room pantry if available.

1. Ingredients and cost (Card 3)

Total: $17.64 Under $20 by $2.36. Cost per tasting portion: $2.52.

2. The room's rules (Card 3)

[x] No knives (the chicken is shredded with two forks; quesadillas are folded, not cut) [x] Pre-cooked meat only, reheated to 165 F [x] Oven only [x] Teacher opens the oven [x] Cooks in 20 minutes

3. Steps (Card 3)

1. Wash hands. Head Cook reads the card aloud. Prep Cook sets out everything: two forks, large bowl, two baking sheets, foil, spoon, thermometer; Helper Cook helps.
2. Time Keeper calls the teacher to preheat the oven to 375 F (it should already be on).
3. Prep Cook and Head Cook pull the chicken off the bones with two forks into the bowl. This chicken is already cooked. Still, wash your hands after you touch it.
4. Second Cook lines both baking sheets with foil and lays seven tortillas flat.
5. Head Cook spreads chicken on one half of each tortilla. Toppings Chief sprinkles cheese over the chicken. Second Cook folds each tortilla in half and presses lightly.
6. Time Keeper calls the teacher to put both sheets in the oven. Bake 8 to 10 minutes until the cheese melts and the edges are golden.
7. Plate Builder sets one place setting per person: plate, fork on the left, napkin, cup of water.
8. Time Keeper calls the teacher to take the sheets out. Head Cook takes the temperature of the chicken inside one quesadilla: 165 F or back in for 2 minutes.
9. Let cool 2 minutes. Plate Builder plates one folded quesadilla per person; Toppings Chief adds a spoon of salsa and a spoon of sour cream on the side. Sit and eat.
10. Clean: Station Manager leads the zones. Helper Cook washes the bowl and forks. Everyone wipes. The chicken bones go in the trash. Time Keeper calls the two-hour rule. Toppings Chief puts any leftover shredded chicken away.

4. Roles (Card 3)

Station Manager, Head Cook, Second Cook, Prep Cook, Helper Cook, Toppings Chief, Plate Builder, Time Keeper (at seven students, the Station Manager keeps time). The same eight roles as Labs 1 and 2.

5. Flowchart (Card 3)

6. Safety reminders (Card 3)

1. Wash hands after handling the chicken even though it is cooked.
2. The baking sheet is hot for ten minutes after it comes out; nobody touches it without the teacher.
3. The thermometer goes into the chicken, not the tortilla; 165 F or it goes back in.

7. What does done look like? (Card 3)

The dish is done when the cheese is melted and stretches when the quesadilla is lifted, and the thermometer reads 165 F. The plate looks like a golden half-moon with a red spoon of salsa and a white spoon of sour cream beside it. The station is done when the bowl and forks are washed, the foil is in the trash, the oven is off, the sink is empty, and leftovers are labeled in the refrigerator.

Cost summary for the teacher

One period with one station on each fallback: $42.02. Three stations on the quesadillas: $52.92. Cap per period: $60. Multiply by the number of periods taught.

No-kitchen version (Lesson 1.20 alternative), one station: bagged salad greens (12 oz, $2.99), canned black beans (15.5 oz, $1.19), shredded cheese (8 oz, $2.49), bottled dressing (16 oz, $2.29), fajita tortillas (20 count, $3.49) for a cold wrap: about $12.45 per station.