Title: Prepare cold dressings.
Course: Culinary Arts I (16052-I) > Section: Exploring Garde Manger Techniques

Preparation should include describing each step and making a variety of cold dressings.

Process/Skill Questions:

Thinking

- What are the reasons for using a dressing?
- How can alternative ingredients change the nutritional value of a dressing?
- What are the advantages of using pasteurized egg products in a dressing?

Communication

- What are the basic ingredients in dressings?
- What do the terms emulsify and emulsificationmean?

Leadership

- What safety and sanitation practices should be used when preparing and storing dressings?

Management

- How do vinaigrette, creamy, and emulsified dressings differ in ingredients and preparation?