Diner Quesadilla Lab Sheet
Culinary Arts Lab Total: 25 Points
Diner Quesadilla & Dip Lab
Lab Station KITCHEN # ____
Period / Block:
Lab Date:
Head Chef / Team Leader:
1. Kitchen Brigade & Duty Assignment
Assign 1 student per station role
| Role | Assigned Student | Key Responsibilities |
|---|
| Head Chef (Cook) | | |
| Monitor Cooking: Controls stove heat, monitors food turner, cheese melt & flip | | |
| Prep Chef (Preparation) | | |
| Monitors Preparation: Portions chicken, cheese, pico de gallo; make sure all quesadillas are built on flat surface |
| Sauce & Plating Chef |
| Prepares & chills dipping sauce batch; cuts wedges & plates for teacher |
| Sanitation & Dish Mgr |
| Wash/rinse/sanitize sinks, dries equipment, maintains clean counters |
2. Recipe Scaling & Ingredient Requisition
Team: _____ Students (Meat: ___ / Veg: ___)
| Recipe Ingredient | 1 Serving | Kitchen Total | Scaling Notes & Prep Checks |
|---|
| Street Taco Flour Tortillas | 2 tortillas | ______ | 2 per student (flat work surface assembly) |
| Shredded Chicken Breast | 2 ounces | ______ oz | Vegetarian option: OMIT chicken completely |
| Shredded Cheese (Queso/Blend) | ¼ cup | ______ cups | Chihuahua, Mexican blend, or quesadilla cheese |
| Pico de Gallo | 1 tbsp | ______ tbsp | Drain excess liquid before placing on tortilla |
| Sour Cream (Dipping Sauce) | 2 oz (¼ c) | ______ | 1 batch per 5–6 students; mix in small bowl |
| Taco Seasoning (Dipping Sauce) | ½ tsp | ______ | Blend thoroughly; chill until final plating |
3. Equipment Requisition Checklist
Check off each item before starting prep
Large Skillet Food Turner / Spatula Rolling Pizza Cutter Clean Cutting Board Small Mixing Bowl Dry Measuring Cups Measuring Spoons Plating Presentation Dish
4. Recipe Process Safety Questions (Part I: 5 Points)
Score: ___ / 5 Pts
Q1 [1 pt] (Cross-Contamination): The recipe includes a vegetarian option. What specific procedure must your team follow regarding work surfaces and utensils when handling the chicken versus vegetarian quesadillas?
Q2 [1 pt] (Thermal Safety): Why does the recipe mandate using a food turner to transfer and flip the quesadilla rather than hands or tongs, and which direction must the skillet handle always point on the stovetop?
Q3 [1 pt] (Time/Temp Control): Sour cream is a perishable TCS food. Why must the dipping sauce be covered and chilled immediately after mixing instead of remaining beside the hot skillet during cooking?
Q4 [1 pt] (Sharps & Burn Safety): When slicing the hot quesadilla into ½ or ¼ pieces with the rolling pizza cutter, where should your non-dominant guide hand be placed to prevent burns from molten cheese and blade lacerations?
* Question 1–4 = 1 pt each; accurate scaling calculation above = 1 pt (Total Part I = 5 pts).
Instructor verifies scaling math, equipment, and safety answers before heat is turned on:
Part I Score: ____ / 5 Pts
Instructor Sign-Off:
Part II: Lab Execution Total: 25 Points
Cooking Workflow & Presentation
Kitchen Unit STATION # _____
1. Step-by-Step Lab Workflow & Timeline
00–08m
Sauce Batch Prep & Cold Storage: Whisk 2 oz (¼ cup) sour cream + ½ tsp taco seasoning in a small bowl until smooth. Cover & place immediately in refrigerator to chill below 41°F.
Done by:
08–18m
Tortilla Assembly & Preheat: Lay tortilla 1 flat on clean board. Layer evenly: 2 oz chicken (omit if vegetarian), ¼ cup cheese, 1 tbsp pico. Top with tortilla 2. Preheat large skillet over medium heat.
Done by:
18–28m
Skillet Sizzle & Gentle Flip: Transfer quesadilla using food turner. Cook ~2 min until golden brown. Gently flip away from yourself; cook 1–2 min longer until cheese is completely melted. Remove to clean cutting board.
Done by:
28–35m
Cut, Plate & Teacher Presentation: Cut into ½ or ¼ pieces using rolling pizza cutter (keep guide hand flat/curled clear of blade). Plate neatly with chilled dipping sauce cup. Present to teacher before eating!
Done by:
35–45m
3-Sink Wash, Counter Disinfection & Reset: Allow skillet to cool before washing. Wash, rinse, sanitize all utensils, bowls, and boards. Dry completely and return to designated station cabinet. Disinfect prep counters.
Done by:
2. Plating Presentation Blueprint
Sketch or note how your team will arrange the quesadilla cuts and sauce for final presentation:
Draw plate arrangement (½ or ¼ cuts + sauce cup)
3. Quality Standards Checklist
- Tortilla Texture: Golden brown, crisp, no scorched spots
- Cheese Bind: Fully melted to seal tortillas together
- Precision Cut: Clean cuts using pizza cutter (no torn edges)
- Sauce Temp: Cold, smooth texture with even seasoning
Cut Style Chosen: Halves (½) Quarters (¼)
4. Instructor Evaluation & Presentation Rubric Total Lab Value: 25 Points
| Evaluation Category | Standard of Excellence | Max | Score |
|---|
| 1. Pre-Lab & Safety Check | Accurate scaling math; 4 safety questions fully answered on Page 1 | 5 pts | |
| 2. Quesadilla Doneness | Even golden-brown crust; cheese melted through; hot interior | 5 pts | |
| 3. Cutting & Plating | Even wedges cut with pizza cutter; clean plate rim; sauce presented cold | 5 pts | |
| 4. Dipping Sauce Quality | Smooth blend, properly measured seasoning, kept chilled until plating | 5 pts | |
| 5. Teamwork & Clean-Up | All members active in duties; 3-sink dishes washed/dried, station reset | 5 pts | |
Teacher Signature:
Final Lab Grade:
/ 25
Post-Lab Team Reflection: What was the key to achieving the proper golden melt without burning?
