Creative Cold Foods “Think Outside the Box”
Questions to respond to (teach others about these subjects/present this topic to them):
In addition to researching about these products, start looking at ideas and concepts you would like to explore. We need to balance individual students’ interests with the resources available to all students.
Labs we will explore will include:
Questions to respond to (teach others about these subjects/present this topic to them):
- Identify and explain the four parts of a salad.
- Describe the ingredients you might put into a salad.
- Describe salad dressings – what are the main types? What are some basic ingredients?
- What is a bound salad? What different proteins can be used in a bound salad?
- Describe various baked goods that can be used for sandwiches. What other products could you use to make a sandwich?
- Describe sandwich fillings including protein, vegetables, garnishes, spreads and sauces.
- Describe different types of sandwiches that could be made including hot and cold products.
- What flavors/textures/ingredients can you put into your salad to take it from ordinary to extraordinary?
- Explain how the elements of design (food presentation) can enhance the appeal of foods. Consider arrangement, color, proportion, balance and harmony.
In addition to researching about these products, start looking at ideas and concepts you would like to explore. We need to balance individual students’ interests with the resources available to all students.
Labs we will explore will include:
- Bound salads1. protein sandwich (chicken or egg)
- 2. side salad (potato or pasta)
- Fresh salads – two different – leafy greens – other including cabbage or carrot
- Fresh sandwich – with appropriate choice of bread, meats, cheeses and garnishes
- Hot sandwich – Panini or battered/fried or grilled/baked
- Ethnic sandwich or alternative sandwich (i.e. lettuce wraps, cucumber boats)