Day 22: Salads II: Composed Salads and Proteins

Salads II: Composed Salads and Proteins

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

·        Build composed salads with structure and texture

·        Cook or portion protein correctly for salad applications

·        Flag allergens and dietary needs

Key Vocabulary

·        compose

·        texture

·        allergen

·        portion

Chef Demo (what the chef shows)

·        Composed salad builds and plating height

·        Protein portioning and doneness basics

Lab (what students do)

·        Build 2 composed salads

·        Portion and add protein

·        Run a 30-minute salad station push

Quality and Safety Standards

·        Consistent portions and clean rims

·        Proper chilled holding

·        Clear allergen communication

Assessment and Evidence

·        Chef scoring: structure, taste, portion

·        Exit quiz: allergens

Homework / Reflection (10 to 20 minutes)

·        Write 5 common allergens and how to communicate them

·        Prepare for brunch mock service Day 23