Food Studies 10, 20, 30

(a)	Discuss types of dressings (e.g., French, mayonnaise, cooked, oil and vinegar) and how they are applied to salads.
(b)	Examine ways to prevent cross contamination of ingredients used in salad dressings.
(c)	Investigate ways added dressing ingredients (e.g., croutons, bacon bits, nuts, herbs, condiments) can enhance salads.
(d)	Prepare one type of salad dressing and compare components (e.g., texture, flavour, colour, convenience, ingredients, price) to a purchased dressing.
(e)	Examine labeling on salad dressings to determine important nutritional information.
(f)	Explore a variety of storage methods (e.g., refrigeration, insulated containers, freezer packs) for prepared dressings.
(g)	Plan and prepare recipes for different salad dressings.