Scribd
Upload
22 views2 pages

Salad Preparation and Techniques Guide

This lesson plan covers salads with vegetables, fruits, and grains. It will discuss the origins and modern types of salads, as well as ingredients like vegetables, fruits, grains, and dressings. Students will learn how to compose salads, select ingredients, and prepare cold sauces and dressings. They will participate in lectures, demonstrations, and practicums where they make different salads and a cold sauce or dressing. Their work will be evaluated through tests and scoring of their kitchen preparations.

Uploaded by

Far Mie
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
22 views2 pages

Salad Preparation and Techniques Guide

This lesson plan covers salads with vegetables, fruits, and grains. It will discuss the origins and modern types of salads, as well as ingredients like vegetables, fruits, grains, and dressings. Students will learn how to compose salads, select ingredients, and prepare cold sauces and dressings. They will participate in lectures, demonstrations, and practicums where they make different salads and a cold sauce or dressing. Their work will be evaluated through tests and scoring of their kitchen preparations.

Uploaded by

Far Mie
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Chapter 5

Lesson Plan

SUBJECT: Salads with Vegetables, Fruits, and Grains TIME:

TOPICS: A Bountiful Pantry


Classical Function of Salads
Modern Types of Salads
Salad Ingredients
Cold Sauces and Dressings
Other Sauces
Vegetables
Salad Greens
Bulbs, Roots, and Tubers
Roasting Vegetables
Soaking Dried Beans
Fruits
Grains

OBJECTIVES: Upon completion of this segment the student will be able to do the following:

1. Discuss the functional origins of the salad in modern gastronomy.

2. List the classification of salads.

3. Explain how salads are composed.

4. Evaluate the appropriate selection and use of salads.

5. Prepare a variety of international cold sauces and dressings.

6. Demonstrate techniques in the preparation of salad ingredients.

PROCEDURES:

1. Lecture: origin of the salad and how it has changed in modern gastronomy.

2. Add definitions for “Key Terms” to notebook; discuss definitions.

MATERIALS:

Resource Books:

1.

2.

Handouts:

1.

2.
Audio-Visuals:

1.

2.

Demonstrations:

1. Demonstrate how each type of salad is prepared.

2. Demonstrate the preparation of cold sauces and dressings.

Student Practicum:

1. Each student will prepare each type of salad.

2. Each student will prepare a cold sauce and dressing.

EVALUATION:

1. Paper/pencil test using items from test bank.

2. Laboratory Evaluation Score Sheet for all items prepared and presented in kitchen preparations.

You might also like