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

Handout 6.14

Handout 06.14: Flowchart Builder and Station Card Template

Unit
Unit 6: From Farm to Table
Handout
6.14

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Name: ______________________ Date: __________ Station: ______ Dish: ____________________

Print page 1 at poster size (11 by 17 or larger) for each station, and letter size for each student.

Page 1. The Flowchart Builder

Eight blocks. Five minutes each. Forty minutes total. Every block has something for every person. Nobody has a blank block.

The five phases: SETUP (0 to 5), PREP (5 to 10), COOK (10 to 25), SERVE AND EAT (25 to 34), CLEAN (34 to 40).

BlockPhaseWhat happensWho does it (role name on every line)
0 to 5SETUP
5 to 10PREP
10 to 15COOK START
15 to 20COOK
20 to 25KEY CHECK
25 to 30FINISH AND PLATE
30 to 35SERVE AND EAT
35 to 40CLEAN UP

The hard rules for this chart:

  • The critical path step goes in block 0 to 5. Not later.
  • Plates go down at minute 29, whatever state the dish is in. Write it in the 25 to 30 block.
  • The two things only the teacher can do are opening the oven and draining a pot. Write the minute you will call the teacher, and write it in a different color so the teacher can read it across all four stations.
  • If your station finishes early, write SUPPORT DUTY in that block and name which station you help.

Our teacher-call minutes: oven at minute ______ Drain at minute ______

Our support duty block: ______ to ______ helping Station ______

After cook day

Come back to this chart with a third color and write the actual time next to the planned time in every block. That is the evidence for your reflection in Lesson 6.17 and for Rubric 06 criterion 5.

Page 2. The Critical Path Finder

The critical path is the one step that everything else waits on. If it is late, everything after it is late.

Step 1. Point to it. Our critical path step is: ________________________________________

Step 2. Say why. Nothing else at our station can happen until this step is done because:

Step 3. Start it early. The earliest block this step can start is: ______ to ______

Step 4. The slip test. If this step starts five minutes late:

  • It finishes at minute ______ instead of minute ______.
  • Our dish would be ready at minute ______.
  • We would eat at minute ______.
  • Circle one: we still eat inside the period / we do not eat inside the period.

Step 5. Three shortcuts we could use if it slips. (Write three. "Work faster" does not count.)

  1. ________________________________________________________
  2. ________________________________________________________
  3. ________________________________________________________

Step 6. Make it faster before it starts. Write one thing we can do so the critical path step takes less time:

Sentence frames

EnglishTurkishPortugueseSpanish
Everything waits on ___, so it starts at minute ___.Her şey ___ bekliyor, bu yüzden ___. dakikada başlıyor.Tudo depende de ___, então começa no minuto ___.Todo depende de ___, así que empieza en el minuto ___.
My job in this block is ___.Bu bölümdeki görevim ___.Meu trabalho neste bloco é ___.Mi trabajo en este bloque es ___.
If it is late, we will ___ instead.Gecikirse, onun yerine ___ yapacağız.Se atrasar, vamos ___ em vez disso.Si se retrasa, vamos a ___ en su lugar.

Page 3. The Station Card

Station: ______ Dish: ____________________ Makes: 28 portions plus 2 spares

1. Ingredients for this station

ItemSizeHow manyWhere it is
Room pantry (foil, spray, salt, spoons, plates)shelf

2. ALLERGEN BOX (the card is not approved without this)

Circle every allergen in this dish: wheat, dairy, egg, soy, peanuts, tree nuts, fish, shellfish, sesame, none

Our substitution for anyone on the class allergy list: ________________________________________

The Station Manager reads this box aloud to the class before the first plate goes out.

3. Step-by-step instructions (ten steps, one action per step)

  1. WASH YOUR HANDS with soap and water for 20 seconds. Dry them completely.
  2. ________________________________________________________
  3. ________________________________________________________
  4. ________________________________________________________
  5. ________________________________________________________
  6. ________________________________________________________
  7. ________________________________________________________
  8. ________________________________________________________
  9. ________________________________________________________
  10. ________________________________________________________

Test: could a substitute teacher run this station from these ten steps with no questions? The station next door will read it and tell you.

4. Safety reminders (three from the bank on page 5, plus one that is only about our dish)

  1. ________________________________________________________
  2. ________________________________________________________
  3. ________________________________________________________
  4. Ours only: ________________________________________________________

5. WHAT DOES DONE LOOK LIKE? (four checks, and each one has to be something you can see)

  • ☐ ________________________________________________________
  • ☐ ________________________________________________________
  • ☐ ________________________________________________________
  • ☐ Burner OFF. Station wiped down. Tools rinsed and returned.

6. Roles on cook day

RoleNameSetup (0 to 10)Cook (10 to 25)Serve and eat (25 to 34)Clean (34 to 40)
Station Manager (reads the card, calls time, reads the allergen box)
Head Cook (the stovetop or the oven assembly)
Second Cook (backs up the Head Cook, stirs on the schedule)
Prep Cook (sets out every ingredient and tool before minute 10)
Helper Cook (whatever the Station Manager calls; support duty)
Plate Builder (portions and plates 30 covers)
Time Keeper (calls every block, writes the actual times)
Toppings Chief (8th student; the last layer, the garnish, the serving spoons)

The paired read

Station ______ read our card. Their one question was:

We fixed it on step ______ by: ________________________________________

Teacher approval: ______________________ Date: __________

Page 4. The Picture Flowchart Card (this counts as a real station card)

Draw the step in the box. Write one or two words under it. The symbols across the top tell you what kind of block it is.

BlockSymbolDraw the step hereOne or two words
0 to 5a pot and a faucet (SETUP)
5 to 10a clock (PREP)
10 to 15a flame (COOK START)
15 to 20a spoon stirring (COOK)
20 to 25a checkmark (KEY CHECK)
25 to 30a plate (FINISH AND PLATE)
30 to 35a fork (SERVE AND EAT)
35 to 40a sponge (CLEAN)

Circle the block with the critical path step in it. Put a star on the block where the teacher is needed.

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

Done looks like (draw or write four): 1. ______ 2. ______ 3. ______ 4. ______

Page 5. The Safety Reminder Bank

Pick three. Copy them onto your card. Then write one that is only about your dish.

#EnglishTurkishPortugueseSpanish
1The stove and the pot will be VERY HOT. Do not touch the burner or the sides of the pot.Ocak ve tencere ÇOK SICAK olacak. Ocağa veya tencerenin kenarlarına dokunma.O fogão e a panela ficarão MUITO QUENTES. Não toque no queimador nem nas laterais da panela.La estufa y la olla estarán MUY CALIENTES. No toques el quemador ni los lados de la olla.
2Steam from boiling water can burn you. Keep your face and hands away from the top of the pot.Kaynayan suyun buharı seni yakabilir. Yüzünü ve ellerini tencerenin üstünden uzak tut.O vapor da água fervendo pode queimar. Mantenha o rosto e as mãos longe da boca da panela.El vapor del agua hirviendo puede quemarte. Mantén la cara y las manos lejos de la boca de la olla.
3Always use oven mitts or pot holders when touching anything hot. Never bare hands.Sıcak bir şeye dokunurken her zaman fırın eldiveni kullan. Asla çıplak elle dokunma.Sempre use luvas de forno ao tocar em algo quente. Nunca com as mãos nuas.Usa siempre guantes de horno al tocar algo caliente. Nunca con las manos desnudas.
4NEVER open the oven door yourself. Ask your teacher.Fırın kapağını ASLA kendin açma. Öğretmenine sor.NUNCA abra a porta do forno sozinho. Peça ao professor.NUNCA abras la puerta del horno tú mismo. Pide al maestro.
5The teacher drains the pot. Stand back; the steam is very hot.Tencereyi öğretmen süzer. Geri çekil; buhar çok sıcak.O professor escorre a panela. Afaste-se; o vapor é muito quente.El maestro cuela la olla. Hazte atrás; el vapor está muy caliente.
6Walk, do not run, near the stove area.Ocak bölgesinin yakınında koşma, yürü.Ande, não corra, perto do fogão.Camina, no corras, cerca de la estufa.
7Wash your hands again if you touch your face or your hair.Yüzüne veya saçına dokunursan ellerini tekrar yıka.Lave as mãos de novo se tocar no rosto ou no cabelo.Lávate las manos otra vez si te tocas la cara o el pelo.
8Do not taste anything until the teacher says it is OK.Öğretmen tamam demeden hiçbir şeyi tatma.Não prove nada até o professor dizer que pode.No pruebes nada hasta que el maestro diga que está bien.
9Butter knives and kitchen shears only. No other knives, ever.Sadece tereyağı bıçağı ve mutfak makası. Başka bıçak asla yok.Só faca de manteiga e tesoura de cozinha. Nenhuma outra faca, nunca.Solo cuchillos de mantequilla y tijeras de cocina. Ningún otro cuchillo, nunca.
10If anyone has a food allergy, tell the teacher before you start.Kimsenin gıda alerjisi varsa başlamadan önce öğretmene söyle.Se alguém tiver alergia alimentar, avise o professor antes de começar.Si alguien tiene alergia a un alimento, dile al maestro antes de empezar.
11Clean as you go. A wet floor is a fall.İş ilerledikçe temizle. Islak zemin düşme demektir.Limpe enquanto trabalha. Um chão molhado é uma queda.Limpia mientras trabajas. Un piso mojado es una caída.
12Reheated meat goes to 165 degrees F. The teacher checks it with the thermometer.Isıtılan et 165 dereceye (F) gelir. Öğretmen termometreyle kontrol eder.Carne reaquecida vai a 165 graus F. O professor verifica com o termômetro.La carne recalentada llega a 165 grados F. El maestro lo revisa con el termómetro.

The six-step sanitation routine (the same six steps all year, in this order)

  1. Hair back
  2. Sleeves up
  3. Wash hands
  4. Sanitize surfaces
  5. Clean as you go
  6. Station check before dismissal
  • * *