Saturday, October 3, 2009

Rules For Making Salads G9 L-4

Plan of  work for period ending day----month-----year----                                              

Lesson: 4
Subject: Food preparation and service
Unit: Resources
Grade: 9
Topic: Salads Making
Time: Six 30 minutes sessions

At the end of the lesson students should be able to;
1. Give a definition for salad
2. Name and explain the parts of a salad
3. State the different categories of salads.
4. Make a fruit or vegetable
5. Make a simple salad dressing.

Salad form a very important part of meals because they are major ways of getting vitamins and minerals
Decorating, cutting, arranging, cleaning vegetables shredding, slicing

Focus Question:
Your friend is not fond of salads and does not want to eat them. Explain to her the importance of eating salads. Tell her the different types of salads from which she could choose.

Teaching Method:
Questioning and answer, Discussions, demonstration, practical work
Instructional Aid:
Text book, sample of salads. Live props. Charts of fruits and vegetable,
Text books Home Economics for school a Caribbean approach, Food, Anita Tull, cook books

Content Outline
1. Salads are important parts of meals. They add colour, variety, texture and flavor to meals.
2. They provide nutrients such as carotene found in green and yellow vegetables.
3. Vitamin c is contained in raw vegetables and citrus fruits, Carbohydrates are in root vegetables
4. Protein is in main meal salads from meat fish, nuts pulse, egg, cheese
Uses of salads
1. They act as appetizers, and substitutes for cooked meals
2. Serve as accompaniment to meats and fish dishes
3. Use as main dish salads with, meat, chicken, ham etc.
Qualities of a good salad
1. Must have a crisp , unhandled appearance
2. Foods should retain their shape
3. Ingredients should be thoroughly chilled
4. Vegetables must be crisp
Parts of a salad
1. Base –the first part of a salad
2. Body-the main part of the salad
3. garnish- the edible food used to decorate
4. dressing- no salad is complete without it which is usually sharp and tangy to the taste.
Point to bear in mind when preparing salads
a. Vegetables must be properly washed to remove insect and residue
b. Fruits and vegetables must be fresh
c. Salads should be prepared last and covered in special containers or saran wrap.
d. This way there will be reduction of nutrient loss from enzyme reacting with oxygen thus reducing browning.

1. Teacher passes out picture with different types of salads
2. Students will describe them and say what they think of them
3. Teacher draws to student attention the various sections of the salad
      and guides them in identifying the various parts of a salad.

4. Class discussion on salads what are they ,types, and occasions and purposes of use
5. Students make a plan /design in their books for an arranged salad that they will prepare
6. Discussion on dressing. Commercial dressings such Russian, mayonnaise, combination dressing, French
     dressing. Dressing all have as their main ingredients sugar, vinegar and sometimes fat or their substitutes.   
     Other ingredients may be combined to stabilize them such as starches ,egg and milk.

 7. Making of garnishes, such as carrot curls, tomato rose, escellion curls.Place in iceed water to form and
      hold shapes

Making of arranged and toss salads. Making and using garnishes.

Author:(Soy Criada) Juliet Christie Murray)

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