Culinary Arts 1 and 2 Model

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Lesson Plan Industry Sector
Hospitality, Tourism & Recreation

Lesson Plan Originally Created By: Kuulei Moreno

The Vinaigrette

Part of Unit: Salads and Dressings

Lesson Plan Overview / Details

 

 In this lesson students will learn about vinaigrettes and make one..        

 

Lesson Time

Hook/ Discussion
7 Minutes
Demo
10 Minutes
Activity
10 Minutes
Check for understanding
5 Minutes
Assessment
10 Minutes

Objectives and Goals

  • Students will make a tasty vinaigrette
  • Students will identify the use of herbs and spices in a vinaigrette
  • Students will list all procedures and methods of a standardized recipe

Activities in this Lesson

  • Hook/ Tasting - Hooks / Set

    Hook- - While greeting students at the door or in the hall let some of the first students and the more social students see you are eating a apple dipped in vinegar and balsamic vinegar. Get them to taste as they enter the door to class. Feed the conversation. Get them discussing different types they like or dislike. Ask them why or what they like about it.

    Before attendance, hand out one per (willing) student. Have the students eat the apple in vinegar but let them know they need to taste it not just eat it because while taking roll they need to discuss the following questions. These will be already written on board or other device:

    1. Which flavor do you taste first?
    2. Which flavor do you taste at the end?
    3. Is there a point when you taste both flavors?
    4. Try and explain the flavor change

    When attendance is done, ask several students or groups to answer a question.

    Say:

    In cooking we often use flavor combinations and today we are going to explore one of the oldest flavor combinations - making  a vinaigrette for salad.

  • Demo / Discussion - Demo / Modeling

    A vinaigrette is a combination of oil and vinegar that is usually held together - emulsified - with mustard. Making a vinaigrette is much like making a mayonnaise, except that a vinaigrette contains no egg yolks. We generally think of a vinaigrette as a cold sauce for salads, but vinaigrettes, both cold and hot, make excellent sauces for meats, seafood and vegetables also. The type of vinegar and oil you choose depends on your taste. Other choices for a tasty vinaigrette are fresh basil, tarragon and any citrus or other herbs or spices. The French term "vinaigrette" tends to make something which is beautifully simple sound unnecessarily complex. In its most basic form, a vinaigrette is nothing more than a mixture of oil and vinegar. It is the oldest taste combination, a fat balanced with an acid.

    We start with:
    Mustard
    Vinegar
    Olive Oil

    Fresh chopped  basil

    Combine mustard and vinegar in a bowl, and whisk together until smooth.
    Slowly work in the olive oil make sure to taste as you mix add chopped basil.

    Mix well.

    If using mustard in the vinaigrette, start with about half as much mustard as vinegar. Mustard vinaigrettes are delicious with bitter or strong-flavored ingredients, such as chilled cooked beets or leeks.

     

  • Making the vinaigrette - Projects

    Students will now start by gathering ingredients and equipment from table to start making a vinaigrette.

Assessment

Assessment Types:
Rubrics, Projects, Demonstrations, Observations,

Student will be graded upon completion of their vinaigrette. Each item is worth the following percent:

  1. Balance of oil and vinegar.  The dressing should be smooth and not separating.   30%

  2. The work station is clean after vinaigrette has been completed.   20%

  3. Proper sanitation procedures have been demonstrated   30%

  4. A complete recipe form  has been completed and turned in.  20%