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Knife Skills and Salad Making Foods II

Life Skills:

  • Aesthetics
  • Thinking & Reasoning
  • Employability

Time Frame:
1 class period that runs 90 minutes.

Group Size:
Large Groups


 

Summary:
This plan is intended to review the 5 basic knife skills introduced prior and apply these skills to the basics of 3 different types of salads, vegetable salads, pasta salads, and dessert salads.

Main Curriculum Tie:
Food And Nutrition II
Strand 1 Standard 2

Discuss and apply basic food preparation principles.

Materials:

  • Knife Skills Power Point to be used for quick review with students.
  • Salad Recipes
  • Lab ingredients

Attachments

Background For Teachers:
Review the basic knife cuts previously taught.

Student Prior Knowledge:
Students will need a basic knowledge of the knife cuts introduced, including measurements and knife skills required to achieve the knife cuts.

Intended Learning Outcomes:
Students will understand and apply the basic knife skills required by Standard 2 in the preparation of a salad recipe.

Instructional Procedures:

Begin with the Knife Skills power point. Many of the slides may be quickly reviewed, with special attention paid to the actual knife cuts and the measurements required.

Depending on how many labs are available, use the attached recipes to create a salad buffet with the three different types of salads. Have each lab prepare a different salad and then share that salad with the entire class. The serving sizes will be very small - reminding the students that this is a tasting buffet is necessary.

As the labs progress, several of the salads have garnishes recommended. If the salad does not have a specific garnish, suggest that the students create a garnish for their salads, re-emphasizing the information that they learned during the Structure of Salads lesson.


Assessment Plan:
When the lab is complete, before students leave class have them complete the knife skill salad's lab evaluation.

Attachments

Author:
REBECCA SAGERS

Created Date :
Jun 18 2012 16:25 PM

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