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.