Latin+America+Lab+Management+Plan

//-// Measure out & prep all ingredients - Cook ground beef mixture. Place in bowl & set aside for Day 2 - Shred cheddar cheese (SET ASIDE, DO NOT ADD TO GROUND BEEF) - Create a tray with everything you will need (ingredients) for Day 2
 * =**DAY 1**= || =**DAY 2**= ||
 * **//Empanadas//**

- Gather all ingredients on a tray
 * //Tostones//**

- Make dip, cover, place on group's tray & refrigerate
 * //Dip//**

//**Lemonade**// - Measure out & set all ingredients on group's tray for Day 2 || **//Empanadas//**

- Heat jelly roll pans - Set up assembly station - Assemble empanadas - Heat EVOO on jelly roll pans - Bake empanadas


 * //Tostones//**

- Peel, slice and twice fry tostones


 * //Dip//**

- Serve with finished dishes above

//**Lemonade**//

- Slice limes - Blend all ingredients together - Strain drink into an extra large measuring cup. Place measuring cup in fridge to keep chilled - Serve with finished dishes ||

Aim to have all dishes completed & ready to serve by 11:30 on Day 2
=LAB GROUP PREP (+20 points of lab grade)= //On your rubric, indicate the following in the notes section....// - Who will work on the empanadas Day 1 & 2? - Who will make the dip on Day 1? - Who will make the plantains on day 2? - Who will make the lemonade on Day 2 and get the table ready to eat while everyone else is finishing their dishes?

ING/EQUIP LIST
//Create **TWO** lists// //-// The 2 members working on tostones and lemonade should create a list (Put your names at the top for credit!) - The other 2 should complete an empanadas list(Put your names at the top for credit!)