Course: WVA 104 Sauces, Condiments & Dressings

Audio Visual and Reading

(2/2)
Chapter 24 Salads and Salad Dressings. Fossil Fuels and Plate Waste

Salads and salad dressings are available in virtually every world cuisine and are found on most menus. Salads and salad dressings are usually under or overvalued depending on the menu and tend to be over portioned in American cuisine. Many operators view the salad as ubiquitous. The majority of foodservice operations never stop to consider the environmental factors that contribute to the increased costs associated with the salad or the components to produce a salad and/or salad dressings.  In this lesson students will read and review the chapter in the On Cooking textbook on salads and salad dressings. Students are asked to review the information regarding the following topics:

- Identification of salad greens and varieties of salad greens
- Procedures to prepare a variety of salad dressings
- Preparation of various salads and salad types
- Parts to a salad
- Salad presentations
- Purchasing and storing of salad greens and salad dressings
- Types of salad dressings
- Vinaigrette dressings
- Mayonnaise
- Mayonnaise-based dressings
- Emulsified vinaigrette dressings
- Salad recipes and portion sizes

While reading and reviewing this information, students are asked to consider the impact of water footprint, fossil fuels, carbon footprints, and food waste in evaluating portion size, plate waste, and other factors that can add to the hidden costs that contribute to increased operational expenses.

Click here to access the Extended Calculator from the Water Footprint website.
Click here to access the Food Waste Reduction Alliance website.
Click here to access the analytical document on U.S. Food Waste by Food Waste Reduction Alliance.