SLGC reative Cold Foods by DKsw97S

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									Career and Technology Studies
Student Learning Guide



                   Creative Cold Foods


       Salads

       Salad Dressings

       Sandwiches

       Cold Platters




                                         How your Mark Will Be Determined...


                                        Assignments              ___/   (15 - 20%)
                                        Practical Experiences    ___/   (55 - 70%)
PREREQUISITE: Food Basics               Reflection               ___/   ( 5 - 10%)
                                        Quiz                     ___/   (10 - 20%)
                                        Time Management          ___/   ( 0 - 10%)

                                               TOTAL            ____    %



                 Strand:    Foods
                 Module No: 2090
                 Author:    Heather Csikos, 1999



NAME: ____________________________      COMPLETION DATE: _________
MODULE LEARNER EXPECTATIONS

The student will:

 Describe salad, salad dressing and sandwich ingredients in terms of: types, availability,
  handling, nutritional value and nutrition concerns …
       by completing related assignments and writing the quiz.

 Identify and compare the various roles that salads may play in a meal or menu …
       by completing the related assignments and writing the quiz.

 Prepare and evaluate a variety of salads, salad dressings and sandwiches, using diverse
  ingredients:
        different salads with dressings, two different sandwiches (moist & dry filling), cold
       platter and gelatin salad.
        analyze at least one salad and sandwich.

 Describe the personal or career relevance of the competencies developed within the module
  …
      by completing the reflection and self evaluation.

 Demonstrate basic competencies in managing learning and resources, teamwork and
  leadership and demonstrating responsibility




RESOURCES

There are a variety of resources in the classroom and throughout the school and community that
will assist you in the completion of this module.

____    Creative Cold Foods Module Text

____    Food Preparation Textbooks: Professional Cooking. (3rd edition.) Wayne Gisslen.
                                    Guide to Modern Meals. (2nd edition.) Ohl et al.

____    Nutrient Value of Some Common Foods or Nutritional Analysis Program such as Food
        Focus

____    Salad and Sandwich Cookbooks

____    Web Sites: Advanced Education Career Site (http://www.aecd.gov.ab.ca/occinfo/)




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                    ... 2
MARK SUMMARY FOR CREATIVE COLD FOOD

                          Assignments                ___   ( 15 -20%)
                          Practical Experiences      ___   ( 55 -70%)
                          Reflection                 ___   ( 5 -10%)
                          Quiz                       ___   ( 10 -20%)
                          Time Management            ___   ( 0 -10%)

                          TOTAL                     ____   %


WRITTEN ASSIGNMENTS                                        PRACTICAL EXPERIENCES
Food Presentation Checklist                  /20           Cutting Techniques                  /10
Salad Dressing Basics                        /10              Writeup                          /10
Salad Preparation                            /10           Mayonnaise                          /10
Sandwich Essentials                          /10           Moist Filling Sandwich              /10
Sandwich & Salad Classification              /10           Appetizer Salad                     /10
Nutrient Analysis                            /20             Personal Lab Evaluation           /10
Menu (see details below)                     /20           Dry Filling Sandwich                /10
                                                             Personal Lab Evaluation           /10
                 Total                       /100          Accompaniment Salad                 /10
                                                             Personal Lab Evaluation           /10
TIME MANAGEMENT                                            Cold Tray                           /20
Work Plan - initial                          /10             Plan and Evaluation               /10
Work Plan - completed                        /5            Gelatin Salad                       /10
Due date met                                 /10             Personal Lab Evaluation           /10
                                                           Priced Market Orders                /10
                 Total                       /25           Updated Bank Card                   /10

REFLECTION                                                              Total                  /170
Personal & Career Relevance                  /15
Self Evaluation                              /10

                 Total                       /25


Menu
 meets all criteria                         /15
 presentation                               /5
 (colourful, appropriate picture and/or
 graphics, neatly and creatively arranged
Total                                       /20


Comments :




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                    ... 3
LEARNING ACTIVITIES AND DIRECTIONS

        Follow the directions to complete the assignments, activities and lab experiences on the
following pages.




*                 A set of books appears beside activities where research is required.

*          Activities are italicized and underlined.

*          “Text materials” are in quotation marks.

*          Beside the practical experiences (labs) is a stove.

*                    A scientist shows where nutrition analysis is required.




1. Work Plan

Complete the Creative Cold Foods Work Plan before beginning any of the activities.



2. Food Presentation
a) Read over the text on “Food Presentation”. Make a checklist using the framework provided
   (Food Presentation Checklist), that you can use throughout this module to help you plan and
   evaluate the presentation of your salads and sandwiches.

b) Read about “Garnishing”, in the module text. Use two or three fruits or vegetables and
      prepare a variety of garnishes. You may decide to demonstrate your cutting techniques
      and use your garnishes when you prepare your salads, sandwiches and cold plate.
      Complete Cutting Techniques.



3. Salad Dressings
a) Refer to the module text, “Salad Dressings” and complete Salad Dressing Basics.

b) Prepare homemade mayonnaise (recipe in the module text), then store it in a closed
       container and save for your moist sandwich filling and accompaniment salad.

        c) Plan and prepare a basic French Dressing and use with your appetizer salad.


Creative Cold Foods Student Learning Guide by Heather Csikos  1999                      ... 4
Creative Cold Foods Student Learning Guide by Heather Csikos  1999   ... 5
4. Salads and Sandwiches
a) Complete Salad Preparation, Sandwich Essentials and Sandwich and Salad Classification.
   Refer to the module text for information.

b) Moist Filling and Appetizer Salad
        Prepare a moist sandwich filling using your homemade mayonnaise and an
       appetizer salad using your basic French dressing.
        Arrange both items on a plate considering arrangement, colour, texture and flavour.
        Complete the Personal Lab Evaluation and evaluate the foods
       you prepared using the Food Presentation Checklist.
Also see “Planning and Preparing Salads” and “Sandwiches” in the module text for more
information.
Suggestions for moist filling: egg, tuna, chicken, seafood salad
Bread: buns, pitas, croissants, bagels, whole-wheat, rye, white
Suggestions for appetizer salad: green, spinach, Caesar, garden, etc.

c) Dry Filling and Accompaniment Salad
        Prepare a dry filling sandwich and accompaniment salad using your homemade
            mayonnaise dressing.
        Arrange both items on a plate considering arrangement, height and
       colour.
        Complete the Personal Lab Evaluation and evaluate the foods you prepared
       using the Food Presentation Checklist.
Also see “Planning and Preparing Salads” and “Sandwiches” in the module text for more
information.
Suggestions for filling: sliced meats, cheese, Reuben, Denver, Monte Cristo, submarine
Bread: buns, pitas, croissants, bagels, whole-wheat, rye, white
Suggestions for accompaniment salad: potato, coleslaw, pasta, fruit, carrot

d) Gelatin Salad
       Plan and prepare a gelatin salad which incorporates fruit or vegetables. Complete
       the Personal Lab Evaluation and Food Presentation Checklist. Refer to “Gelatin
       Salads” in the module text for more information.
       Suggestions: jellied fruit, jellied coleslaw,
       perfection




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                ... 6
e) Menu
You have been hired to select items and design the menu for a new sandwich and salad
deli bar. Survey your classmates, friends, family and teachers to find out the most popular
sandwiches and salads, then select items for your menu. The following are the guidelines
that you have been given:
         eight to ten nutritious sandwiches (using a variety of different types of bread)
         2-3 appetizer salads                      • 2-3 accompaniment salads
         2-3 main salads                           • 2 dessert salads
         a variety of beverages
   Select a name for the deli, choose appropriate items and arrange the names of the salads
   and sandwiches on a 8 ½ by 11 sheet of paper, folded if desired. Consider the elements of
   presentation when designing your menu (colour, arrangement, etc.) Include pictures or
   drawings where appropriate.


5. Putting It All Together
a) Cold Tray
        Plan and prepare a cold tray using Plan and Evaluation for a Cold Tray.
        Incorporate a garnish, if necessary.
        Use canapés (bite sized, open faced sandwiches) or Fancy Sandwiches (rolled,
          checkerboard, etc.) as your main item.
   Refer to “Cold Platters”, “Fancy Sandwiches” and “Canapés” in the module text for
   more information.

b) Nutrient Analysis
       Select one salad and one sandwich or the cold tray and complete a nutritional analysis of
       the products including: protein, fat, carbohydrate, vitamins and minerals. Use a
       nutritional analysis booklet or computer program and record the values on the Nutrient
       Analysis Chart, then answer the questions.



6. Reflection
        Complete the questions and study the career of a pantry cook (cold foods), deli owner or
        other career related to this module. Include the following in your career study: basic
        duties, salary, benefits, education required, employment trend and a personal comment.
        Visit your guidance department, library or the Advanced Education Career Site
        (http://www.aecd.gov.ab.ca/occinfo/) for career information.


7. Finishing Up
   Plan a time to write the quiz for this module.
   Use the Answer Key to correct all activities.
   Evaluate the quality of your work using the “Foods Module Marking Guide”.
   Hand in all activities, assignments, priced market orders and update your bank card.




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                   ... 7
FOOD PRESENTATION CHECKLIST

Reference: Food Presentation

Make a checklist under evaluation criteria in the chart below for each of the elements of design in
food preparation. After preparing each of your recipes use your checklist to score your products
and evaluate your food presentation skills.

                                           Suggested scoring:
                                        4 - Meets all the criteria
                                   3 - Meets almost all of the criteria
                                     2 - Meets some of the criteria
                                      1 - Doesn’t meet the criteria


                                                     Appetizer        Accompaniment
                           Evaluation                Salad/ Dry         Salad/ Moist     Gelatin
                            Criteria                   Filling        Filling Sandwich   Salad
                                                     Sandwich


Arrangement



Colour




Proportion




Balance



                             TOTAL


1. Which product(s) do you think you did the best job in harmonizing all the elements of food
   presentation. Please explain.


2. Which element of food presentation was the most difficult to achieve. Please explain.




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                      ... 8
CUTTING TECHNIQUES

Reference: Garnishing

Select 2-3 fruits or vegetables and prepare a variety of garnishes.

1. List the fruits and/or vegetables (2-3) you will be using and garnishes (at least six) you hope
        to create:

                        Fruit/Vegetable                               Garnish




2. Why do some fruits require dipping in lemon juice?




3. What is the purpose of soaking certain vegetables in cold water after they have been cut?




4. Which of the above cutting techniques did you have the

        most success with?


        least success with?



5. If you had the time what other garnishes would you like to create?




6. What suggestions do you have for a student trying to make a garnish for the first time?




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                     ... 9
SALAD DRESSING BASICS

Reference: Salad Dressings


Common Salad Dressing Ingredients:
List as many types of the following ingredients as possible.

     Ingredient                                             Examples

         Oil

        Acid

    Seasonings

     Thickener



French Dressing (oil and vinegar)

1. What is the common proportion of ingredients in a French Dressing?

2. What is a temporary emulsion?


Mayonnaise

3. What is the emulsifier in mayonnaise and how does it help form the permanent emulsion?


4. What is the difference between commercial mayonnaise and salad dressing?


5. Give 2 tips on preparing home-made mayonnaise.




6. What is broken mayonnaise?



Cooked Dressing

7. What is the main difference in the composition of mayonnaise and cooked dressings?




Creative Cold Foods Student Learning Guide by Heather Csikos  1999             ... 10
SALAD PREPARATION

Reference: Planning and Preparing Salads


1. Place a  beside each type of salad greens that you are familiar with.

____    iceberg lettuce             ____     escarole                 ____   dandelion greens
____    romaine lettuce             ____     curly endive             ____   watercress
____    Boston lettuce              ____     Chinese cabbage          ____   arugula
____    bibb lettuce                ____     spinach                  ____   radicchio

2. Janet was preparing the base (the leafy green part between the salad and plate) for her
      tuna salad. What types of leafy greens would be most appropriate. (Give at least 3
      choices).



3. Tom prepared a green salad consisting of a mixture of salad greens of different shades of
      green and shreds of red cabbage. Explain what type of garnish would help balance the
      colour?



4 When Linda sat down to eat her salad she found her dressing was watered down and her
     salad was soggy. What did Linda forget to do to her salad greens?



5. According to Geoff, the saying “lettuce must be torn, not cut so it isn’t bruised” is a fallacy.
      He says you should make sure you use a sharp stainless steel knife when cutting.
      What do you think?



6. Judy had her garden salad and dressing prepared ½ hour before serving. When should
       she add the dressing?


        If she prepared a potato salad, when should she add the dressing?


7. When Jason removed his lettuce from the fridge he noticed it had started to turn brown and
      looked limpy. Give at least two ways in which Jason could have prevented this?




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                      ... 11
SANDWICH ESSENTIALS

Reference: Sandwiches


1. What are the four essential parts of a sandwich?


2. Name 5 different breads that could be used in a sandwich.


3. What is the purpose of the spread? Give two examples of spreads.


4. When should you prepare the ingredients for the filling?


5. Garnishes for sandwiches should be _______________, _______________, and should

        create ____________________ with both the filling and type of sandwich.


6. Explain why you must avoid freezing the following ingredients:

        eggs
        celery, cucumber and lettuce
        jelly and jam
        luncheon meat

7. How should frozen sandwiches be thawed ?


8. Give two tips on preventing bacterial growth in sandwiches.




9. For each of the following spreads, indicate how many grams of fat are in 5 mL (usually the
       amount on one piece of bread): 4g or 1.5g?

                a) mayonnaise            _____            c) light mayonnaise     _____
                b) margarine             _____            d) butter               _____
                                                          e) cream cheese         _____

10. If you were only concerned about the fat content of your sandwich which of the above
        spread(s) would you select?




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                 ... 12
SANDWICH AND SALAD CLASSIFICATION

Reference: Salads and Sandwiches

1. What ingredients in a salad can contribute the following nutrients:

   a) vitamin A, riboflavin and iron
   b) vitamin C
   c) protein
   d) calcium

Match the parts of the salad with its purpose.

  2.    ____ base                        a.   adds flavour and moisture
  3.    ____ body                        b.   adds eye appeal and flavour
  4.    ____ garnish                     c.   usually a leafy green lettuce
  5.    ____ dressing                    d.   the main part of the salad

6. Place the following salads under their correct heading.

          bean, garden, cottage cheese, chef, bavarian, coleslaw, tomato aspic,
          tomato/cucumber, Greek, chicken Caesar, potato, jellied coleslaw, steak,
          marinated vegetables, jellied fruit, pasta

       Appetizer               Accompaniment                Main Course         Dessert




7. What nutrients do each of following parts of the sandwich usually provide:
  a) bread
  b) spread
  c) filling

Give at least two examples of each of the following types of sandwiches:
8. Grilled
9. Open face
10. Fancy




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                  ... 13
PERSONAL LAB EVALUATION - APPETIZER SALAD

Recipe Name ______________________                        Reference: _________________________


List the Salad Ingredients:                               Type of dressing used:




1. Explain how you prepared your greens for this salad.




2. Brief Description of Product
       (Include appearance (colour and height), texture (mouth feel) and flavour




3. What 3 qualities are important in an appetizer salad?




4. Evaluation of Product
      (What was your overall impression of your salad: did you like it? what changes could
      you make to improve it?)




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                  ... 14
PERSONAL LAB EVALUATION - SANDWICHES

Moist Filling Recipe Name ______________________                  Reference: ___________________

Dry Filling Recipe Name ______________________                    Reference: ___________________


Description of Products
                                                Dry Filling                    Moist Filling

Bread Type

Spread(s)

Filling

Appearance (colour, shape)


Texture (mouth feel)


Flavour


Overall Evaluation /5
Give a reason for your score.

Garnish Suggestions
(at least two)


1. How did you prevent your moist sandwich filling from becoming soggy?




2. What suggestions do you have for someone else trying these fillings or types of
      sandwiches?




3. What type of filling or sandwich would you like to make next?




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                      ... 15
PERSONAL LAB EVALUATION - ACCOMPANIMENT SALAD

Recipe Name ______________________                        Reference: _________________________


List the Ingredients in your salad




Description of Product including your home made mayonnaise
        (Include appearance (colour and height), texture (mouth feel) and flavour




Evaluation of Product
        (What was your overall impression of your salad: did you like it? what changes could
        you make to improve it?)




Arrangement

When arranging your plate, how did you

Consider colour?


Height?


Rim of the Plate


Was a garnish necessary? Please explain




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                  ... 16
PLAN & EVALUATION - COLD TRAY

1. Select your Main Item: canapés and/or fancy sandwiches and list your recipe source

        Recipe Name ______________________                Reference: ___________________


2. Select your complementary ingredients (and garnish, if necessary) to add variety in terms of
   flavour, colour, texture, shape, temperature and nutrition. Some suggestions:
   vegetables/dip, fruit, cheese, pickles

              Complementary Items/Garnish                   How does this item add variety?
                                                             (flavour, colour and/or texture)




3. Sketch and colour your platter.

                                                 Explain how you will achieve the following in your
                                                 platter:

                                                  height

                                                  variety in colour

                                                            texture

                                                            flavour



4. Prepare your tray.

5. Evaluate the arrangement of your tray according to the guidelines for “Food Presentation”
       and “Cold Platters”.




6. Give at least 2 suggestions to another student on how to plan, put together and arrange a
       cold tray.




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                        ... 17
PERSONAL LAB EVALUATION - GELATIN SALAD

Recipe Name ______________________                        Reference: _________________________


List the main ingredients in your salad



Description of Product

        Appearance

        Texture

        Flavour


Evaluation of Product
        (What was your overall impression of your salad: did you like it? what changes could
        you make to improve it?)




Describe two garnishes that would be appropriate for this type of salad and explain how each
garnish would improve the balance on the serving plate.




Questions and Conclusions

1. Was your product stiff and rubbery, soft and didn’t hold its shape or some where
      in-between?



2. When a gelatin salad is soft and doesn’t hold its shape, what would you change in the
      recipe?



3. When should you add solid ingredients such as fruit or vegetables to a gelatin mixture?
      Why?




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                   ... 18
NUTRIENT ANALYSIS CHART
Reference: Nutrient Value of Some Common Foods or computer program

Select one salad (including the dressing) and one sandwich or the cold tray and complete a
nutritional analysis of the products.


Salad/Dressing: ___________________

   Ingredient     Amt    Protei   CHO      Fat     Ca      Iron     Vit A   Thiamin   Riboflavi   Niaci   Vit C   Fibre
                           n       g        g      mg       mg       mg       mg         n          n      mg       g
                           g                                                            mg         mg




Total



Sandwich/Cold Plate: _____________________

   Ingredient     Amt    Protei   CHO      Fat     Ca      Iron     Vit A   Thiamin   Riboflavi   Niaci   Vit C   Fibre
                           n       g        g      mg       mg       mg       mg         n          n      mg       g
                           g                                                            mg         mg




Total



1. Do you think these products are low in fat? Give a reason for your answer.
         (Note: average recommended fat intake for women is 65g per day and 90 g per day for men)




2. How well do these products contribute to the overall fibre content of your daily diet?
         (Note: the recommended fibre intake is 25 - 40g per day)




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                                   ... 19
                                                             Now it is time to look back and
        Personal                                             make some comments about what
       and Career                                            you have learned and how you
                                                             have grown as a result of
       Relevance                                             completing this module. Do you
                                                             see yourself pursuing a career in
                                                             this area of food preparation or was
                                                             your interest just personal
                                                             improvement?



1. What have you learned about the management of your time while preparing salads and
      sandwiches?




2. Which part of this module did you find the most valuable? Please explain




3. How did your original time plan work out? Please explain.




4. What factors in preventing food poisoning do you think are most important when preparing
      and arranging cold foods?




5. Research the following information about a pantry cook, deli owner or related career (salads,
     salad dressing and cold foods):
      basic duties
      salary
      benefits
      education required and
      employment trend
      personal comment on your interest in this area

      You may find your information using career resources or interview a salad and sandwich
      cook in a restaurant or hospital.




Creative Cold Foods Student Learning Guide by Heather Csikos  1999                        ... 20

								
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