Salads

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12 

Unit- Salads                                                           

Pacing – 2 weeks 

Essential Question(s):

  • What are the five main types of salads?
  • What are the four parts of a salad?
  • What are the components of a salad? 

Big Idea(s):

  • Salads can be nutritious
  • Most salads contain basic ingredients

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 4: food preparation
  • 10. Identify and prepare salads, dressings and marinades.
  • 14. Demonstrate food presentation techniques.
  • ACF 5: garde manager
  • 3. Preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés and hors d’oeuvres.

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

 

 Salads and Dressings

Food presentation

Cold items

Teacher added

Types of salads

 

Components

 

 

 

 

 

Prepare, Identify

 

Demonstrate

 

Identify

 

 

Identify

 

Identify

 

5,2

 

5

 

1

 

 

1

 

1