Salads

Learner Expectations

1. Reading: Chapter content and recipes

Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

Workplace Standards

ACF Standard

ACF 4: food preparation
10. Identify and prepare salads, dressings and marinades.

ACF 5: garde manager
2. Demonstrate basic garnishes.
3. Preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés and hors d’oeuvres.
5. Demonstrate food presentation techniques (i.e. platters, bowls and plates, etc;).
6. Produce decorative pieces to include fruit, vegetable carvings and accompaniments.

Academic Skills

Reading:

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter 18-2 pp. 414-420

Writing:

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)

Chapter p. 420 Knowledge Check

Math: Write a recipe for a gallon of basic vinaigrette dressing at a 3:1 ratio (use volume measurement).

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Salads & Dressings

Study Guide:

Assessment:

Support

18-2 Knowledge Check:

1. What categories of leafy greens are used in tossed green salads? Give examples of specific greens in each category.

2. Describe the five main types of salads and when they are served.

3. Choose one of the main types of dressings and describe how it's made.

Vocabulary for this Unit:

Base - The part of the salad in which the rest of the salad is built upon

Body - The main ingredients of the salad placed upon the base

Garnish - A colorful element that adds eye appeal and flavor

Dressing - A sauce that holds the salad together

Vinaigrette - A basic dressing made of oil and vinegar

Emulsify - A mixture of two liquids that typically do not blend together such as fat and water