Commercial Cooking 10, 20, 30

(a)	Describe the four required components (i.e., base, body, garnish and dressing) of a salad.
(b)	Examine the main types (e.g., tossed/composed, bound, vegetable, fruit and combination) of salads.
(c)	Prepare a variety of salads, including the four required components.
(d)	Discuss the four categories (e.g., appetizer, accompaniment, main course, and dessert) of salads that can be offered on a menu.
(e)	Compare various salad greens, including lettuces, spinach, spicy greens, bitter greens, cabbages and herbs.
(f)	Identify sources (e.g., farmers’ markets, school greenhouses and local community gardens) of locally sourced produce suitable for salad making.
(g)	Differentiate among the four main types of salad dressings (i.e., vinaigrette, emulsified vinaigrette, mayonnaise and mayonnaise-based).
(h)	Utilize common ingredients (e.g., vinegars, oils, herbs, spices and mustard) to prepare dressings.
(i)	Prepare the four types of salad dressings.
(j)	Explain how to pair dressings for salads.
(k)	Demonstrate knife skills necessary for salad making.
(l)	Describe characteristics of high-quality serving practices.
(m)	Demonstrate food safety standards when handling, preparing, serving and storing salads, specifically those containing mayonnaise and raw eggs.