You are on page 1of 6


Emmanuelle Suarez
West Boca Raton CHS
November 9, 2008

Salads & Salads Dressing

Lesson Plan


Chef Emmanuelle Suarez

Grade level: 10
Subject Culinary Arts
Duration: 4 block hours

Setting: My classroom and kitchen lab.


• Students will be able to learn to prepare a compose salad using a variety of

ingredients. Following the recipes provided for “Cooperative learning” in class
and lab.
• Students will be able to recognize and use the proper vocabulary for this unit.
• Students will be able to list the main types of salads served during a meal.
• Students will be able to identify the four main parts of a salad.
• Students will be able to describe the ways to keeps salads & dressings safe and

Textbooks, personal knowledge, student’s knowledge, handout, cooperative learning lab,
LCD projector, peer tutoring, visit to the media center for researching, podcast,
PowerPoint presentation, and hand on activities.

Students will be getting all the information needed using interactive multimedia to help
them develops a depth understanding of the material presented.
Students will be able to read and work on chapter 18 “Salads & salad Dressings” study
guide and key terms, from the “Culinary Essentials” textbook.
Students will be able to watch videos, podcast and PowerPoint presentations:
Epicurious: Food & Drinks podcast:
1. Making simple vinaigrette.
2. Making Aioli mayonnaise.
PowerPoint presentation: On Cooking Chapter 24, “Salads and Salad Dressings”
Students will be able to answer Trivia Questions referent to the chapter as a warm up
activity; every class period a soon the students enter to the classroom.
Students will be divided in groups of 5-6 students and work in the worksheets prepared
for this unit in a cooperative way.
PowerPoint Presentation: Cold Emulsion Sauces.

Hand on:
Students will be divided in groups of 5-6 students in the kitchen lab, producing the
following recipes:

1. Basic Vinaigrette Dressing.

2. Mayonnaise.
3. Salad Nicoise.
4. Couscous salad with curried vegetables.

Students will be able to have the opportunities to gain new information through direct
observation. An example will be given, cooking demonstration and salad presentation.
After the demonstration students will be able to replicate and practice in their lab unit.
Students will have to follow standardized recipes, steps by steps, mise en place, and
follow complete food safety and sanitation procedures required in the lab environment.

Main goal is to have students learn to read and comprehend directions by having them
rephrase the definition and strategies at the beginning of the lesson.

Learning Strategies to use with special Needs Students:

1. Pair the student(s) with another student who can assist in explaining directions
and assignments.
2. Hands on.
3. Speak and pronounce clear.
4. Simplify vocabulary.
5. Have students paraphrase/reword for comprehension.
6. Review everyday.
7. Provide a summary of the unit, list of vocabulary words that would help them
better understand any reading, and teacher notes. (ELL & ESE)
8. Modify grades.
9. Modify test. (ELL & ESE)
Other Useful Resources:

1. Exploring Professional COOKING, Mary Frey Ray & Evelyn Jones Lewis.
2. The Food Lover’s Companion, Sharon Tyler Herbst

Internet Resources:


Assess students throughout the lesson plan by asking probing questions and listening to
students’ opinions. Informal evaluation will occur during the cooperative learning project.
Vocabulary quizzes.
The groups will be monitored; rubrics will be used to see how the students work
effectively as individuals or as a team.

Critique: Given the number of students per class, it is difficult to go one on one.

Analysis: Through the exposure of recognizable words as part of the vocabulary

introduction, the student is able to make connections; thus, making the learning
experience more productive.
Basic Vinaigrette Dressing

Yield: 1 qt (1lt)

Wine vinegar 8 oz.

Salt & pepper TT
Soy bean oil 24 oz

1. Combine all ingredients and mix well, store at room temperature.

Dijon vinaigrette- Add 4 oz Dijon style mustard to the vinegar and proceed with the
Herbed vinaigrette – Add 2 tbsp of fresh herbs or 1 tbsp dried herbs such as basil,
tarragon, thyme, marjoram, and/or chives to the vinaigrette.


Yield: 1 qt. (1lt)

Egg yolks 4
Salt 1 tsp
White pepper TT
Dry mustard 1 tsp
Wine vinegar 3 tbsp
Salad oil 28 oz
Lemon juice 1 tbsp

Note: Gather all ingredients and hold at room temperature. Room temperature
ingredients emulsify more easily than cold ones.

1. Place the egg yolks in the bowl of a mini-mixer and whip on high speed until
2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.
3. Begin to add the oil a drop at a time until the mixture begins to thicken
and a emulsion beings to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise
occasionally by adding a little vinegar. Continue until all the oil and vinegar have
been incorporated.
5. Adjust the seasonings and lemon juice to taste.
6. Refrigerate until needed.
Composed Salad

Key Notes: Composed salads are made by carefully arranging items on a plate, rather
than tossing them together. A “main item”, such as grilled, tuna or chicken, a serving of
cheese or grilled vegetables, and so forth, is often set on a bed of greens. The salad is
garnished and dressed. There are usually four components: the base, body, garnish, and

Sometimes referred to as Salade Nicoise, is a type of French Salad. As suggested by the

name, it is a specialty of the region of Nice in France, and includes such ingredients as
tomatoes, anchovies, black olives, capers, green beans, tuna, and hard-boiled eggs.
Contrary to what is sometimes seen in restaurants, the classic Nicoise salad does not
contain rice, cheese, pasta or cooked vegetables.
Salade Nicoise


1 large head Romaine-lettuce leaves washed and dried

1 pound green beans cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and boiled
Two 3-ounce cans chunk tuna, preferably oil-packed or fresh grilled tuna (1 lb. 8 oz)
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley


Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving,
toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the
tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and
arrange a mound of beans at either end, with tomatoes and small mounds of tuna at
strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and
curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers,
and parsley, and serve.

Yield: Serves 6