Course: WVA 104 Sauces, Condiments & Dressings

Cooking Laboratory Exercise

Salads and Salad Dressings

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, and production processes and procedures prior to the cooking laboratory. The instructor will review steps in salad and salad dressing production. In the cooking laboratory, students will prepare a variety of foods based on local food sourcing, sustainability, and seasonality. In today’s class, students will prepare basic green salads and basic dressings based on organic, local, and seasonal produce. When preparing these items consider ways in which organic and local foods can be utilized and integrated in institutional foodservice operations and the factors that contribute to increased expense.

Please download the Unit 7 Recipes and prepare yourself for the in-class lab.
Click on the item below to download Unit 7 Recipes document
- Unit 7 recipes.doc (40.45 KB)