Station and Supplies
This is the goal of the Pasta Alfredo Lab.
What is work as a team to safely reheat pasta and sauce to 165 degrees, portion individual servings, and clean your station?
These are the team members that are responsible for washing and drying the dishes.
Who are the Researchers and Runners?
The Scribe should stir the pasta and sauce as it heats up.
True! The pasta and sauce should be stirred using the team’s silicone or metal spoon. (Some will have metal, some will have silicone)
This should be a consideration when portioning and garnishing your pasta bowl.
What is the appearance of the food and the overall “look”.
Remember our Mantra: “You eat with your eyes”
This is what the tongs are for that should be in your station.
What is for moving the garnishes to the portioned-out pasta.
These three categories of supplies must be thoroughly checked and ready before starting. (Step 2)
What are the utensils and equipment, the food, and the sink?
This is the Team member that reminds teammates about safety and cleanliness, and provides positive feedback.
Who is the Team Leader?
If anything unexpected or scary happens, all team members should run to tell Mrs. LaValley.
False! The Scribe should use an oven mitt to move the pan to the cold burner they have chosen as their “cool down burner” and turn off the hot burner. The Team Leader should alert Mrs. LaValley.
This is the temperature the pasta and sauce needs to be at before it’s done.
What is 165 degrees?
This is the person that will check the temperature of the pasta.
Who is Mrs. LaValley?
This is what the scribes will be using to heat up the pasta and sauce.
What is a medium saucepan?
This is who is responsible for teamwork, food safety, and following directions?
Who is EVERYONE?
The Team Leader is responsible for testing the temperature of the heated-up pasta and sauce.
False! The Team Leader is responsible for letting the teacher know the pasta is ready to be tested.
This is when the garnishes may be added.
What is after the pasta is portioned into the paper bowls by the Scribe?
(Remember to SHARE with your team members) No 🐷🐷🐷!
This is when each team member gets to decide if they want chicken or broccoli or cheese or all three on their pasta.
What is after the Scribe portions out the pasta into the bowls using the plastic spoon?
This is what we should do if we are missing any supplies at our station.
What is stop and tell Mrs. LaValley?
This is the “overarching“ job of the Researchers and Runners.
What is handling the dishes?
If the pasta and sauce in the pan starts to scorch (burn or stick to the bottom of the pan), or spatter out of the saucepan, you should move it to a cold burner on your range.
True! Team Leaders and Scribes should have a burner in mind before they start.
This is the utensil that should be used to portion out the reheated pasta.
What is the plastic spoon that should be in your team’s station?
This is what team members should do after they wash their hands and gather at their stations.
What is listen to their leader read off and check the supplies at their station?
This is something we do before we do anything else at the two sinks closest to the F-wing hallway.
What is wash our hands?
This is the “overarching“ job of the Scribe.
What is reheat the food?
The saucepan should be on the range and warming up when the pasta and sauce is placed in it.
False! The saucepan should be cool and on the counter when the pasta and sauce is added.
This is something all team members should be aware of as they move through the lab activity.
What is know that the range, the pan, the food, and the utensils may be hot and to use caution.
This is something the Scribe should have to hold the pot while stirring.
What is a pot holder?
Teams will need to do this with their portions of chicken, broccoli, and cheese.
What is be mindful that each team member will need some of each thing?
In other words, don‘t be greedy, share equally, wait to see, and ask if someone doesn’t want something before you take more.
This is the “overarching“ job of the Team Leader.
What is read the directions and guide the team through the activity?
Medium low or “3” is the starting point temperature the burner on the range should be set at after the saucepan is placed on it.
True!
This has to happen to the saucepan after the pasta is tested, and before the pasta is portioned.
What is moved to a cold burner by the Scribe using a potholder?
This team member is responsible for carrying the dirty dishes and utensils to the sink, and washing and drying them.
Who is the Researcher and/or Runner?