Salads & Dressings Instructor Resources
Lesson 2
As students discuss this activity, they should refer to the visible bumps on their tongues as papillae or fungiform papillae. The actual tastebuds are located on the sides of the papillae and in the grooves between them.
Lesson 3
This activity highlights how subjective and variable tasting experiences can be. It’s not uncommon for two students sitting side by side to have completely different responses. One of the objectives is to get students used to tasting and adjusting seasonings to suit their own preferences.
Lesson 4
Plant cell structure comes up again and again in Culinary Science, and grasping it truly can improve cooking results. Making sure students understand the components of this basic model will set them up for future success.
Lesson 5
Students should explain that some people have a genetic variation that causes them to be sensitive to certain compounds in cilantro. Research suggests that pulverizing cilantro neutralizes these compounds.
Cilantro aversion is fascinating. If you have family members or friends who can’t stand the stuff, this blog post might interest you.
Lesson 7
The pointy “tails” of the sunflower seeds should be aimed at the olives. Students should be able to describe which is the continuous phase (tomatoes) and which is the dispersed phase (olives).
Lesson 8
Although less Tuscan, great northern beans and navy beans make a fine substitute for cannellini beans, and the skins are usually more tender.
Lesson 9
Lab Report Introductions Answer Key
A little time spent on the logic of lab report introductions will yield a harvest of precise writing. If your student struggles to focus on the main point, guide them in locating keywords and discerning the objective.
Lesson 10
Lesson 11
Tomatoes are the star of the show in Panzanella. The better the quality, the better the result.
Lesson 12
Don’t let the long list of ingredients and processes in the Asian Chopped Salad recipe intimidate your student. Even a beginner can pull this off by taking it one step at a time.
Lesson 13
Anchovies and anchovy paste are near the canned tuna in most grocery stores. They add wonderful umami flavor to the salad dressing and do not impart a fishy flavor.
Lesson 15
The Unit Tests are password protected to prevent students from getting a sneak peek in advance.
The password for the Salads & Dressings Unit Test is romaine. Please keep this password private.