Day 21: Salads I: Greens Care and Vinaigrettes

Salads I: Greens Care and Vinaigrettes

Unit

Unit 3: Eggs, Breakfast Skills, and Fast Pickup Fundamentals

Class Length

4 to 6 hours

Station Focus

Garde manger

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Wash and store greens to stay crisp

·        Make a classic vinaigrette and adjust balance

·        Plate a simple salad with clean presentation

Key Vocabulary

·        emulsify

·        acid

·        balance

·        crisp

Chef Demo (what the chef shows)

·        Greens washing and drying system

·        Vinaigrette ratios and seasoning

Lab (what students do)

·        Wash and spin greens; label and date

·        Make 2 vinaigrettes (classic and flavored)

·        Plate salads for critique

Quality and Safety Standards

·        Greens crisp and dry

·        Dressing balanced and not separated

·        Clean bowls and tools

Assessment and Evidence

·        Vinaigrette practical

·        Taste rubric

Homework / Reflection (10 to 20 minutes)

·        Write your go-to vinaigrette ratio

·        Study composed salads for Day 22