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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition II
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Lesson Plans  
Strand 6
Students will identify the purpose of and explore preparation techniques of salads. (STEM - Science)
Standard 2
Identify salad preparation and serving techniques.
  • Salad Structure Foods II
    This power point, listening guide and accompanying lab concentrates on the structure of salads, the care of salad greens and the process of preparing fresh salad dressings.
  • Salads
    The students will create an aesthetically pleasing salad and a correct ratio vinaigrette.
  • Soups, Salads, Casseroles and Meats Lecture
    Students will be introduced to soups, salads, casseroles and meats.

UEN logo - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
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