Life Skills Arcade Middle school Family and Consumer Sciences, grades 6 to 8

Handout 1.20

Handout 1.20: Team Station Card Template

Unit
Unit 1: Kitchen Skills and Smart Eating
Handout
1.20

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Team: ______ Station: ______ Date: __________ Family card: ______

Dish: ________________________________ (from our $40 plan)

Makes: 7 tasting portions

1. Ingredients and cost (station budget: $20.00)

Every line has a size, a price, and a unit. FACS room pantry items (foil, cooking spray, salt, garlic powder, plates, forks, spoons, napkins, cups) are $0 and marked "room."

ItemSizePriceUnitHow manyCost

Total: $______ (must be $20.00 or under) Under by: $______

Allergens in this dish (circle): wheat, dairy, egg, soy, peanuts, tree nuts, fish, shellfish, sesame, none

2. The room's rules (check every box or the card is not approved)

☐ No knives; anything cut comes pre-cut, pre-shredded, or is torn or forked apart
☐ Pre-cooked meat only, reheated to 165 F, or no meat
☐ Stovetop and oven only; no frying
☐ The teacher opens the oven and drains the pasta; we call the teacher
☐ Cooking fits in 20 minutes (minute 5 to minute 25)

3. Steps (8 to 10, numbered, one action each)

  1. Wash hands. ________________________________
  2. ________________________________
  3. ________________________________
  4. ________________________________
  5. ________________________________
  6. ________________________________
  7. ________________________________
  8. ________________________________
  9. ________________________________
  10. ________________________________

4. Lab roles (the same eight roles as Labs 1 and 2; write a name in every role, and a job in every box)

RoleNamePrep (0 to 5)Cook (5 to 25)Plate and eat (25 to 32)Clean (32 to 40)
Station Manager (station ready, hands and fridge check, leads the clean and check, reports)
Head Cook (the stovetop or the oven assembly, the thermometer, reads the card aloud)
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)

5. The flowchart (a name in every block)

Minute0 to 55 to 1010 to 1515 to 2020 to 2525 to 3232 to 40
What happensWash hands, set out everything, set the tablePlate, sit, eatClean, station check, leftovers
Who
Teacher needed?

6. Safety reminders (write three for this dish)

  1. ________________________________
  2. ________________________________
  3. ________________________________

7. What does done look like?

The dish is done when: ________________________________________________

The plate looks like: ________________________________________________ (this is what the menu card will say)

The station is done when: surfaces sanitized, tools washed and put away, burners off and cool, sink empty, floor dry, leftovers in a labeled container in the refrigerator or in the trash by the two-hour rule.

8. Approval

Teacher: ☐ rules ☐ cost ☐ allergens ☐ steps fit 20 minutes Signed: __________ Date: __________

If not approved: the one fix needed: ________________________________ Fallback card taken instead: ______

Back of the card: Lab self-assessment (fill after the station check on cook day; the same four rows as the lab rubric)

RowOur score (1 to 4)Evidence
1. The station card (approved on rules, cost, and steps; the card was right on cook day)
2. Prepared, plated, and served in role (followed the card, plated as planned, on time, every role did its job, the Time Keeper called time)
3. Our self-assessment and one change (honest scores, a change tied to a step and a role)
Safety and sanitation (hands, surfaces, handles, 165 F, two-hour rule)

If we cooked this again, we would ________________________________ because ________________________________.