Food Studies 10, 20, 30
Prepare various types of salad dressings.
Indicators for this outcome
| (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. |
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