Chapter 19 Salads and Dressings 317
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Identify bias. Is the information
presented from only one point of view?
Is it from a scientific, medical, or well-
known educational institution? Avoid
articles that lack objectivity.
Critical Thinking
17. Analyze. Find a recipe for a salad dressing.
Determine if it is a simple or emulsified
dressing. Cite your reasoning.
18. Compare. Read the ingredients label on
a bottle of prepared salad dressing and
compare it to the recipe in Activity 17. Are
the lists of ingredients similar? If there are
any ingredients you are unfamiliar with,
research them to find out their role in the
recipe.
19. Debate. Form small groups, debate the
following topic: It is advantageous for a food-
service operation to use convenience prod-
ucts such as ready-to-use dressings and
precut greens on the salad station.
20. Assess. The kitchen is preparing an evening
banquet for 500 people. The salad is greens
dressed with vinaigrette. The garde manger
wants to dress and plate up the greens early
in the day so she can begin working on the
appetizers for the event. Is this good plan-
ning? Explain your answer.
Technology
In recent years, there have been large outbreaks
of foodborne illness traced back to salad greens.
As a result, salad is now tracked from the field
to the restaurant. Using the Internet, research
how companies are tracking the movement of
salad greens (and other products as well) as they
make their journey from field to table. Record
your findings and identify the technologies
involved in this process.
Teamwork
Organize a small team and assign roles and
responsibilities to complete the following lab. Take
photos or video to illustrate your report. Create two
preparations each consisting of 2 fl. oz. vinegar
and 6 fl. oz. salad oil. Note the separate layers of
vinegar and oil. Add 1 teaspoon of dry mustard to
one of the preparations. Place each preparation in
a clear container with a lid. Shake the preparations
simultaneously for 30 seconds. After 30 seconds
of shaking, place both containers on the counter
and begin timing. Record the time it took for each
preparation to separate back out into the vinegar
and oil layers. Record your observations. Did both
preparations separate out at the same time? If
not, which separated first? Why do you think that
is? Consider replacing the dry mustard with other
ingredients to further explore this concept. Prepare
a report summarizing your findings.
Chef’s E-portfolio
Emulsion Demonstration
Upload your report from the Teamwork activity
to your e-portfolio. Ask your instructor where
to save your file. This could be on the school’s
network or a flash drive of your own. Name your
portfolio document FirstnameLastname_Portfolio
Ch#.docx (i.e., JohnSmith_PortfolioCh19.docx).
Preparing Mayonnaise
Visit the G-W Learning Companion Website
and view the bonus video clip “Preparing
mayonnaise.” After viewing the clip, answer
the following questions:
1. List three ways mayonnaise can be
prepared.
2. How can you prevent a bowl from
slipping while preparing mayonnaise?
3. Why does mayonnaise require
immediate refrigeration?
Expand learning
Bonus Clip Bonus Clip