Unit Title: Salads and Garnishing

Grade Level: Culinary 3

Timeframe: 20 Blocks

Essential Questions

What are the ingredients and parts to a salad?

What are the various types of salads?
What are the different types of salad that can be served throughout the course of a meal?
What is the best way to clean and store salad?
What are the different types of dressing?
What is the emulsion process?
What is the difference between an emulsion and a suspension mixture?
How are the different types of dressing used?
What is a dip, and how is it like a salad dressing?
What are some different kinds of dips?
Why and how is garnish used?
How should desserts be garnished?
What are the three ways that soups can be garnished?

Common Core Standards

21st Century Skills Standard and Progress Indicators:

9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.

9.3.HT‐RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry.

9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.

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Standards/Cumulative Progress Indicators (Taught and Assessed):

CCSS.ELA-Literacy.W.11-12.1
Write arguments to support claims in an analysis of substantive topics or texts, using valid reasoning and relevant and sufficient evidence.

CCSS.ELA-Literacy.W.11-12.2
Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the effective selection,
organization, and analysis of content.

CCSS.ELA-Literacy.SL.11-12.1
Initiate and participate effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grades 11-12 topics, texts, and
issues, building on others' ideas and expressing their own clearly and persuasively.

Instructional Plan Reflection

Unit 16 Pretest Foundations Level 2 Companion site – Chapter 4 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
/t/index.html

SLO - WALT Student Strategies Formative Activities and Resources Reflection

Assessment

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Identify and Student answers Debra Olson’s Education
describe the Career Awareness to career and career activity Foundations Level 2 Text questions pg. 241
various ingredients exploration Foundations L2 Teacher Ed.
used to make Critical Thinking Pg. 218 Foundations Level 2 Companion site – Chapter 4 Essay Questions
salads; list the four Analysis diagrams http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
parts of a salad Small Group Analysis of Salad Recipes in /t/index.html
and explain the The classics Foundation L2 Teacher ed.
role of each;
Research Based reports Pg. 222
identify various
Salad Info
types of salad and
explain how to The Classics activity http://www.fooduniversity.com/foodu/food_c/salads/SaladN.htm
prepare them Foundations L2 pg. 242

9.3.HT‐RFB.10
9.3.HT‐RFB.9
9.3.HT‐RFB.8
9.3.HT‐RFB.2

CCSS.ELA-
Literacy.SL.11-12.1

CCSS.ELA-
Literacy.W.11-12.2

CCSS.ELA-
Literacy.W.11-12.1

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Explain the role of Critical thinking Limiting factor Salad Limiting Factor in Foundations Level 2 Text questions pg. 241
salads on the answers Foundations L2 teacher ed.
menu; design Research based Pg. 234 Foundations Level 2 Companion site – Chapter 4 Essay Questions
attractive salads; MAP papers http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
identify proper Research MAP activity /t/index.html
procedures for Choosing salad Foundations L2 Teacher ed.
cleaning salad explanations Pg. 238
green and storing
The Skinny on Dressings activity Foundations L2 pg. 256
them
Choosing Salads in
Foundations L2 pg 242
9.3.HT‐RFB.10
9.3.HT‐RFB.9
9.3.HT‐RFB.8
9.3.HT‐RFB.2

CCSS.ELA-
Literacy.SL.11-12.1

CCSS.ELA-
Literacy.W.11-12.2

CCSS.ELA-
Literacy.W.11-12.1

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Differentiate Small Group Emulsified Emulsifiers activity Foundations Level 2 Text questions pg. 255
among various oils dressing results Foundations L2 teacher ed.
and vinegars; Activity Based Pg. 245 Foundations Level 2 Companion site – Chapter 4 Essay Questions
prepare http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
vinaigrettes and Critical Thinking Matching Game activity /t/index.html
other emulsions; Foundations L2 Teacher ed.
match dressings to Pg. 249 The Skinny on Dressings activity Foundations L2 pg. 256
salad ingredients

9.3.HT‐RFB.10
Caesar Salad Dressing
9.3.HT‐RFB.9 http://www.foodnetwork.com/recipes/caesar-salad-recipe6.html
9.3.HT‐RFB.8
9.3.HT‐RFB.2 Caesar Salad Dressing – No Egg
http://www.onceuponachef.com/2010/08/caesar-salad-dressing.html
CCSS.ELA-
Literacy.SL.11-12.1 Mayonnaise Recipe
http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-
CCSS.ELA- recipe.html#!
Literacy.W.11-12.2
Balsamic Vinaigrette
CCSS.ELA- http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-
Literacy.W.11-12.1 vinaigrette-recipe.html

Vinaigrette Recipe
http://www.foodnetwork.com/recipes/ina-garten/vinaigrette-for-green-
salad-recipe.html

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Give examples of Research based Hummus reports Digging into Hummus Foundations Level 2 Text questions pg. 255
ingredients used to activity Foundations L2 pg.
make dips; 256 Foundations Level 2 Companion site – Chapter 4 Essay Questions
prepare several http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
dips /t/index.html

9.3.HT‐RFB.10 Salsa Recipe

9.3.HT‐RFB.9 http://www.foodnetwork.com/recipes/paula-deen/homemade-salsa-
9.3.HT‐RFB.8 recipe.html
9.3.HT‐RFB.2
Guacamole Recipe
CCSS.ELA- http://www.foodnetwork.com/recipes/alton-brown/guacamole-
Literacy.SL.11-12.1 recipe.html#!

CCSS.ELA- 5 Best Hummus Recipes

Literacy.W.11-12.2 http://blog.foodnetwork.com/fn-dish/2013/03/best-hummus-recipes/

CCSS.ELA-
Literacy.W.11-12.1

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Give examples of Creative Thinking String work Designs for String Work and Foundations Level 2 Text questions pg. 274
garnishes; designs Sauces in Foundations L2
describe and Activity Based Teacher Ed. Pg. 270 Foundations Level 2 Companion site – Chapter 4 Essay Questions
prepare Carrot garnishes http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
ingredients Small group 16-Carrot Gold! Activity /t/index.html
commonly used as Afloat answers Foundations L2 pg. 275
garnishes; garnish Critical Thinking Garnishing and Food Art info
various items,
Keeping Garnish Afloat http://www.foodgarnishing.com/
including plates,
activity Foundations L2 pg. http://www.howtogarnish.com/
desserts, and
soups 275

9.3.HT‐RFB.10
9.3.HT‐RFB.9
9.3.HT‐RFB.8
9.3.HT‐RFB.2

CCSS.ELA-
Literacy.SL.11-12.1

CCSS.ELA-
Literacy.W.11-12.2

CCSS.ELA-
Literacy.W.11-12.1

Benchmark Assessment: Unit 16 Test

Summative Written Assessments

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 Unit 16 Test Foundations Level 2 Exam prep questions pg. 278 in text.

Summative Performance Assessment

Any salad and dressing recipe can be used to access skill. 16-Carrot Gold! Activity Foundations L2 pg. 275

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