Beruflich Dokumente
Kultur Dokumente
rtf
Emmanuelle Suarez
West Boca Raton CHS
November 9, 2008
COMPOSED SALADS
Objectives:
Resources:
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.
Methods:
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:
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.
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:
www.epicurious.com
www.bonappetit.com
www.freshpoint.com
Assessments:
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.
Yield: 1 qt (1lt)
Variations:
Dijon vinaigrette- Add 4 oz Dijon style mustard to the vinegar and proceed with the
recipe.
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.
Mayonnaise
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
frothy.
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
dressing.
Ingredients:
Instructions:
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