LM-Cookery Grade 9

Congratulations! You made it with flying colors. Good luck for the next
lesson. Carry on…

Quarter II

Lesson 1
PREPARE SALAD AND DRESSING (10WEEKS)

Upon completion of this module the students will be able to:

1. perform Mise en Place;
2. prepare variety of salads and dressings;
3. present a variety of salads and dressings; and
4. store salads and dressings

Salad is a combination of vegetables, fruits and other ingredients

served with a dressing. Salad are easy to make and require little, id any
special equipment. A basic understanding of tools use in preparation will help
achieve better results.
This module deals with the skills, and knowledge and attitudes
required to prepare and present salads and dressings.

Pre – Test
A.) Directions: Read the statement carefully and choose the answer that
best describes the statement. Write your answer on your
test notebook.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards

2. Used to hold salad ingredients for mixing, or for tossing.

a) Knives c) mixing bowls
b) Cutting boards d) salad server

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3. Salads that can be served as a full meal because it contains

substantial portion of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad

4. Salads made of mixtures of ingredients that are held together usually

with a thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads

5. Salad ingredients are arranged on plate rather than being mixed

together
a) fruit salad c) bound salad
b) composed salad d) vegetable salad

6. Which of the following considerations are essential in choosing

ingredients for high quality salads?
a) quality and quantity c) freshness and variety
b) texture and color c) crispiness and taste

7. Which of the following guidelines is not included in making vegetable

salad.
a) Cooked to a firm, crisp texture and good color
b) Cooked until completely tender and overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid

8. Which of the following is not a factor to consider in salad preparation?

a) Contrast and harmony of colors
b) Quality of ingredients
c) Arrangement of food
d) Proper food combinations

9. Which of the following procedures for quantity green salad production

is the last step to do?
a) Arrange salad plates on worktables
b) Add dressing before serving
c) Prepare all ingredients
d) Refrigerate until serving

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10. Which of the following ingredients is not used in making French

dressing?
a) Egg yolk c) Vinegar
b) Oil d) Sugar

11. Which of the following structures of a salad is an edible decorative item

that gives eye appeal and adds flavor to the food?
a) Body c) Base
b) Garnish d) Dressing

B.) Direction: Identify the different kitchen tools and utensils in preparing
salad. Write your answer on your test notebook.

1. 2. 3. _ _

A.
4. _ 5. 6. _

7. _ 8. 9. __

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Learning Outcome 1
Perform Mise’ En Place

At the end of this lesson, you are expected to:

1. identify tools, equipment, and utensils needed in preparing salad and
dressing;
2. clean, sanitize and prepare tools, utensils and equipment based on the
required tasks;
3. identify ingredients according to the given recipe; and
4. prepare ingredients based on the required form and time frame.

Mise’ En Place is a French term which means setting everything in

place and organizing all the materials and ingredients before preparing foods.

Tools, Equipments, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with
sharp, sturdy stainless steel blades
and with handles that securely
attached and that feel perfectly
comfortable in your hand.

2. Cutting boards – choices of cutting

boards are the wooden or blocks and
acrylic cutting boards. When
preparing a recipe that contains both
meat (or poultry or seafood) and
vegetables requiring cutting, use one
board exclusively the vegetables and
the other exclusively for the raw meat
to avoid cross-contamination.

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3. Peelers - is a kitchen
tool consisting of a slotted metal
blade attached to a handle, that is
used to remove the outer skin
or peel of certain vegetables,
frequently potatoes and carrots,
and fruits such as apples, pears.

4. Citrus zesters - A kitchen zester

is approximately four inches long,
with a handle and a curved metal
end, the top of which is perforated
with a row of round holes with
sharpened rims. To operate, the
zester is pressed with moderate
force against the fruit and drawn
across its peel. The rims cut the
zest from the pith underneath.

5. Grater/Shredder - A grater (also

known as a shredder) is a kitchen
utensil used to grate foods into
fine pieces. It was invented by
François Boullier in 1540s.

6. Grill pan – used for salad toppings

to be broiled or grilled.

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7. Salad Spinners – used to hold just

washed salad leave in a slotted
basket that is made to spin by
hand and thus fling all the water
off the leaves into the outer
container.

8. Mixing bowls – used to mix

dressings, marinate ingredients,
hold separate elements of a salad
before assembling and used to
toss and mix all the ingredients
together. Used bowls made of
sturdy, heavy glass wares or
ceramic, so as not to react with
acidic ingredients.

9. Salad servers – “Salad sets” with

big salad bowls, serving bowls
and servers. Select materials
having enough surfaces to really
grasp the ingredients of salad no
matter how slippery and thus
making tossing easier.

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Classification of Salads According to their Functions in the Meal.

1. Appetizer Salads. It stimulate appetite which has fresh, crisp
ingredients; tangy flavorful
dressing; and attractive,
appetizing [Link]
looks appealing because of
flavorful foods like cheese,
ham, salami shrimp and
crabmeat. Crisp raw or
lightly cooked vegetables
can also be added.

2. Accompaniment salad –
accompaniment salads must
balance and harmonize with the
rest of the meal, like any other
side dish. Don’t serve potato
salad at the same meal at which
you are serving french Fries or
another starch. Sweet fruit
salads are rarely appropriate as
accompaniment except with
such items as ham or pork.

3. Side dish salads should be light

and flavorful, not too much
vegetable salads are often good
choices. Heavier salads such as
macaroni or high protein salads
containing seafood, cheese are
less appropriate, unless the main
course is light.

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4. Main course salads – should be

large enough to serve as a full meal
and should contain a substantial
portion of protein. Meat, poultry and
seafood salads as well as egg salad
and cheese are popular choices.
Main course salads should
offer enough variety of flavors and
textures in addition to the protein
and salad platter or fruits.

5. Separate course salads – these

salads must be very light without
filling. Rich, heavy dressings
such as sour cream and
mayonnaise should be avoided.
Light salad are serve after the
main course to cleanse the
palate, refresh the appetite and
provide a break before dessert.

6. Dessert salads – dessert salad

are usually sweet and may
contain items such as fruits,
sweetened gelatin, nuts and
cream.

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Classification of Salads According to Ingredients Used

1. Green salads – must be fresh,

clean, crisp and cold and well
drained. Moisture and air are
necessary to keep greens crisp.
a) Leaves wilt because they lose
moisture. Crispness can be
restored by washing and
refrigerating. The moisture that
clings to the leaves after
thorough draining is usually
enough.
b) Air circulation is essential so do
not washed greens too tightly or
pack too firmly. Refrigerate in
colanders covered with clean damp towels, or in specially designed
perforated plastic bins. These protect from drying while allowing air
circulation.

2. Vegetable, Grain Legumes and

Pasta Salads - vegetable salads
are salads whose main
ingredients are vegetables other
than lettuce or other leafy
greens. Starchy items such as
grains, pastas and dried
legumes can also form the body
of a salad. Raw or cooked
vegetables are usually added to the starch items to enhance the color,
flavor and nutritional balance of the salad. Protein items such as
poultry, meat, seafood and cheese maybe added to vegetables and
starch salads.

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3. Bound salads – are mixture of foods that are held together or bound
with a dressing usually a thick
dressing like mayonnaise.
The term bound is most often
used for traditional mixtures of
cooked protein, starch and
vegetables items with mayonnaise
like chicken salad, tuna salad, egg
salad and potato salad.

4. Fruit Salad – contain fruits as their main

ingredients, like appetizer salads or
dessert salads.

5. Composed Salads – made by arranging

two or more elements attractively on a
plate. They are called composed
because the components are arranged
on the plate rather than being mixed
together. They are elaborate and can be
substantial in size, usually served as
main courses or fruit courses rather than
accompaniments or side dishes.

6. Gelatin Salads – most gelatin products

are made with sweetened prepared mixes
with artificial color and flavor. But some
professional cook used to prepare salads
using unflavored gelatin relying on fruit
juices and other ingredients for flavor.

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Review of Lesson 1(Learning Outcome 1)

A. Picture Me
Direction: Give the characteristics of the different types of salads.
Type of salad Characteristics
Main Course Salad

Appetizer

Side Dish Salad

Dessert Salad

Accompaniment Salad

Your answer will be rated using the rubric below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity Unclear cannot
Clear clear and clear and and difficult to understand
easy to quite easy understand
understand to
understand

Comprehensive Thorough Substantial Partial or not Misunderstanding

and explanation comprehensive or serious
comprehensi Explanation misconception on
ve the explanation
explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

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B. Organize your Learning

Make an album of the different kinds of salad with their picture
and recipe listed.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures of the
recipe
4 Artistically and creatively done with some illustrations and pictures of the
recipe

3 Properly done with some illustrations and pictures of the recipe

2 Properly done with few illustrations and pictures of the recipe
1 Done untidily with few illustrations and pictures of the recipe

Now you’re ready to go on with the ways on how to prepare variety of

salad and dressing!

Learning Outcome 2
Prepare a Variety of Salad and Dressing
At the end of the lesson, you are expected to:
1. identify the components of salad, factors to consider in salad
preparation, and different kinds of salad dressing and their ingredients;
2. select and use correct equipment in preparing salad and dressing;
3. prepare a variety of salad and salad dressing; and
4. follow workplace safety procedures.

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Enumerate ingredients for salad making.

Ingredients of Salads

Freshness and variety of ingredients are essential for high quality salads.
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff
or limestone lettuce, Chinese cabbage, Spinach, Sprouts

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage,

carrots, cauliflower, celery, cucumber, mushrooms, onions,
peppers, radish, tomatoes.

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3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots,

cauliflower, corn, pimientos, olives, peppers, cucumber

4. Starches – dried beans, potatoes,

macaroni products, grains, bread (croutons)

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries,

coconut, melons, oranges, papaya, peaches, pears, mangoes.

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6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami,
luncheon meat, bacon, eggs, hard cooked, cheese, cottage cheese,
aged or cured types.

7. Miscellaneous – gelatin, nuts

Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads
• Neat, accurate cutting of ingredients is important because the
shapes of the vegetables add to eye appeal.

• Cut vegetables as close as possible to serving time or they may

dry or shrivel at the edges.

• Cooked vegetables to a firm, crisp texture and good color.

• After cooking, vegetables must be thoroughly drained and

chilled before using.

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• Starches, pastas and legumes should be cooked until

completely tender but not overcooked.

• Vegetables are sometimes marinated or soaked in a seasoned

liquid before being made into salad. The marinade is usually
some form of oil and vinegar dressing that also serves as the
dressing for the salad. Do not plate marinated salads too far
ahead of time because the lettuce base will wilt.

• Grains and pastas may also be marinated for a short time. If

marinated too long, pasta absorb too much liquid and become
very soft. Legumes should not be allowed to stand longer in a
marinade because the acid toughen the proteins in the beans.

2. Bound Salads
• Cooked ingredients must be thoroughly cooled before being
mixed with mayonnaise and the completed salad mixture must
be kept chilled at all times.

• Leftover such as chicken meat or fish which have been handled

according to the rules of good sanitation and food management
can be used for making bound salads.

• Potatoes for salads should be cooked whole before peeling and

cut in order to preserve nutrients.

• Crisp vegetables like celery, green peppers, carrots, chopped

pickles, onions and water chestnuts are used.

• Bland ingredients like potatoes and some foods maybe

marinated in seasoned liquid such as vinaigrette before being
mixed with mayonnaise and other ingredients.

• Fold in thick dressings gently to avoid crushing or breaking the

main ingredients.

• Bound salads are portioned using scoop to give height and

shape to the salad.

• For plated salads, serve on a base with greens and choose

attractive, colorful garnishes when appropriate

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3. Fruit Salads
• Fruit salads are often arranged, mixed or tossed of most fruits
that are delicate and easily broken. An exception is the Waldorf
salad, made of firm apples mixed with nuts, celery and
mayonnaise based dressing.

• Broken or less attractive pieces of fruit should be placed on the

bottom of the salad while more attractive pieces arranged on
top.

• Some fruit discolor when cut and should be dipped into an acid
such as tart or fruit juice.

• If both vegetables and fruits salads are being prepared,

vegetables salad should be prepared first.

• Drained canned fruits well before mixing them in the salad.

• Dressings for fruit salad are usually sweet, but fruit juices are
used to add tartness.

4. Composed Salads
• Prepare and season each ingredients separately and evaluate
the flavor and quality.

• Arrangements maybe plated ahead of time and add delicate

ingredients just before serving.

• Flavors and textures of all ingredients should provide pleasing

contrast

• Observe general concepts of plating and presentations of

output.

5. Gelatin Salads
• Observe the correct proportion of gelatin and liquid. Too much
gelatin makes a stiff, rubbery product while too little makes a
soft product that will not formed the desired shape.
• To dissolve unflavored gelatin, stir it in cold liquid to avoid
lumping and let it stand for 5 minutes to absorb water. Then
heat it until dissolves, or add hot liquid and stir until dissolved.

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• To dissolve sweetened, flavored gelatin, stir it into boiling water.

It will not lump because the gelatin granules are held apart by
sugar granules.

• For quick setting, dissolve the gelatin to half of the volume of

liquid and the other half is cold water to lower the temperature.
For even faster setting, add crushed ice in an equal volume of
cold water, stir until the ice is melted.

• Do not add raw pineapple and papaya to gelatin salads because

these fruits contain enzymes (bromelain and papain,
respectively) which dissolves gelatin.

• Canned fruits and other juicy items must be well drained before
adding because they will watered down the gelatin.

• To unmold gelatin if it is firm

- Loosen it by dipping a small pointed knife in warm
water and running the tip of it around the top edge of
the molded gelatin.
- Dip the mold into hot water for 1 – 2 seconds
- Quickly moisten tips of the fingers and gently pull
gelatin away from edge
• Refrigerate gelatin salads.

Procedure for Quantity Salad Production

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and
garnishes. Prepare cooked vegetables and mix bound and marinated
salads. Have all ingredients chilled.
2. Arrange salad plates on worktables. Line them up on trays for easy
transfer to refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving.

Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its ingredients,
so you have to use ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.

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4. Neatness. Keep salad neatly placed in a plate.

5. Contrast and Harmony of colors. Contrast in color for your garnishing
can accentuate the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully.
Pineapples and coconut go well with chicken but not compatible with
tuna.
7. Foods should be recognizable. Taste of the food that you are using as a
base should be identifiable when you taste the salad. The dressing
should dominates the taste. The size of cut should be bid enough
(usually bite size) to be recognized.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
[Link] it clean and crispy. This is done by washing greens in large
quantity of water and drain well and removing the green from the water
to allow the dirt to settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
[Link] all the ingredients well. Water or excess juices will weaken
dressings and will make your salad look messy.
[Link] not overcook food. Food and ingredients when overcooked
eliminates the color and its vitamins and minerals as well.

Coleslaw

Ingredients:
1 ½ pt Mayonnaise
2 fl oz Vinegar
3 oz Sugar (optional)
4 tsp Salt
½ tsp White pepper
4 lb EP Cabbage, shredded
25 Lettuce cups

Procedure:
1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a
stainless steel bowl. Mix until smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or vinegar.
4. Arrange the lettuce leaves as under liners on cold salad plates.
5. Using a no. 12 scoop, place a mound of coleslaw in the center of each
plate.
6. Hold for service in refrigerator.

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“Fruit Salad”
Ingredients:
2 cups unpeeled apples, cubed
1 cup pitted dates
1 cup celery chopped
3 tablespoons lemon juice
½ cup all purpose cream
Garnish, if desired
¼ cup nuts
Salad greens
Procedure
1. Assemble all utensils and supplies.
2. Carefully wash the celery, apples and salad greens. Refrigerate the
salad greens.
3. Cubed the apples in rather large pieces, and cover with lemon juice to
prevent discoloration. Also chop the celery and dates in rather large
pieces.
4. Combine the chopped ingredients with the dressing using a fork.
5. If desired, chill the salad in a covered bowl.
6. Serve on crisp salad greens.
This salad is suitable for refreshment plate at a party or for serving
lunch or supper. It may be prepared in advance.

Potato Salad
Ingredients:
2.5 kg AP waxy potatoes
375 ml basic vinaigrette
7 ml salt

1 ml white pepper
375 g celery, small dice
125 g onion, chopped fine
500 ml mayonnaise

25 lettuce cups
50 pimiento strips

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Procedure:
1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan
until cool enough to handle.
3. Peel the warm potatoes. Cut into ½- in. (1 cm) cube.
4. Combine the dressing, salt and pepper. Add the potatoes and mix
carefully to avoid breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the potatoes in
the refrigerator before proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery and onion, mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as underliners on cold salad plates.
11. Using a No.11 scoop, place a 4- oz (125-g) mound of potato salad on
each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.

“Jellied Meat Salad”

Ingredients:
1 tablespoon gelatin
¼ cup cold water
1½ cup hot stock
2 tablespoon lemon juice
¼ teaspoon salt
½ cup chopped vegetables
2 tablespoon green pepper cut
in thin shreds
1 cup diced meat (beef, veal, chicken)
Procedure:
1. Soften gelatin in cold water for about 5 minutes.
2. Bring the broth to a boil, remove from fire and add the softened
gelatin, lemon juice, and salt. Stir until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consistency of
the gelatin.
4. Fold in to the thick mixture chopped meat, vegetable and green pepper.
5. Pour in to a loaf pan or individual molds and chill several hours.
6. When firm, unmold and serve on salad greens. Garnish with mayonnaise.

Gelatin salads are colorful and attractive. They are inexpensive and
may use left- over fruits (except fresh pineapple), vegetable, and meats. They
may be prepared in advance and kept for consumption for several days.

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Prepare Variety of Salad Dressing

Ingredients of Salad Dressing

Salad dressings are liquid or semi liquids used to flavor salads. The
flavors of most salad dressings are not modified by cooking. The quality
depends directly on the quality of the ingredients used.

Most salad dressings are made primarily of oil and acid with other ingredients
added to modify the flavor or texture.

1. Oils – should have mild, sweet flavor. Strongly

flavored oil can make excellent salad dressing
but not appropriate with every food.
Examples: corn oil, soybean oil, canola oil, peanut oil,
olive oil, walnut oil

2. Vinegar – should have a good, clean sharp flavor.

Most salad vinegar are about 5% acidity, but some
range from 7-8%.

3. Lemon Juice – fresh lemon juice maybe used in

place of or in addition to vinegar in some
preparation.

4. Eggyolk – as essential ingredient in mayonnaise and

other emulsifier dressings. For safety, pasteurized
eggs should be used.

5. Seasoning and flavorings – fresh

herbs are preferable to dried herbs.
Other flavorings include mustard,
ketchup, Worcestershire sauce and
various kinds of cheeses.

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Types of Salad Dressings

1. Oil and Vinegar dressings – Basic

vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an
example of temporary emulsions. The
ratio of oil to vinegar is 3 parts oil to 1
part vinegar. However, it can be
changed depending upon the taste.
Less oil makes the dressing tarter,
while more oil makes it taste milder
and oilier.

2. Emulsified Dressings – Mayonnaise is

an emulsified dressing. It is more often
serves as the base for wide variety of
other dressings. Mayonnaise based
dressings are generally thick and
creamy.

3. Other Dressings – cooked salad

dressing is similar with appearance
to mayonnaise, but it has a tarter
flavor, while mayonnaise is richer
and milder. Cooked dressing is
made with little or no oil and with a starch thickener.

There are variety of dressings based on neither mayonnaise nor

oil and vinegar. They include dressings on sour cream and on fruit juice and
yogurt and low calorie dressings. The important thing is that these dressings
should have well balanced flavor with a pleasant tartness and should
harmonize and complement the salad which they are served.

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Emulsions in Salad Dressings

The uniform mixture of two unmixable liquids, oil and vinegar is called
emulsion.

1. Temporary Emulsions – a simple oil and vinegar

dressing is called temporary emulsion because the
two liquids always separate after being shaken.
The harder the mixture is beaten or shaken, the
longer it takes for it to separate.
2.

3. Permanent Emulsions – mayonnaise is

also a mixture of oil and vinegar, but the
two liquids do not separate because it
contains egg yolk which is a strong
emulsifier. The egg yolk forms a layer
around each of the tiny droplets and
holds them in suspension. All emulsions
form more easily at room temperature.

Other stabilizers are used in some

preparations. Cooked dressing uses starch in
addition to eggs. Commercially made
dressings may use such emulsifiers as gums,
starches and gelatin.

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Standard Recipes for Salad Dressings

“French Dressing”
Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice,
and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

“Mayonnaise Dressing”
Ingredients:
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon sugar
pinch of pepper
pinch of paprika
1 egg
2 cups salad oil
3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ cup of the oil, almost drop by drop, beating
well. Then add the lemon juice and the rest of the oil slowly and
continue beating all during these additions.
3. Transfer to the covered refrigerator jar and store.

Cooked Salad Dressing

Ingredients:
3 tablespoons flour
2 tablespoons sugar
½ teaspoon dry mustard
2 teaspoons salt
2 cups milk
1 egg
1/3 cup vinegar or lemon juice 2/3 cup fortified margarine

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Steps in preparation:
1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes
and stir occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the
cooked mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the rotary beater
about twice for improved texture.
7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced cook. It

is inexpensive and not as rich as mayonnaise.

Review of Lesson 1 (Learning Outcome 2)

A. Fill Me In

Direction: Fill in the blanks with the correct word or group of [Link]
your answer on your test notebook.

1. Canned fruits and other juicy items must be well _

before being added or they will dilute the gelatin and weaken it.
2. Flavors and textures of all components should be or
provide pleasing contrast.
3. Some fruit discolor when cut and should be dipped into an
such as tart fruit juice.
4. Cooked ingredients must be thoroughly before being
mixed with mayonnaise and the completed salad mixture must be
kept chilled at all times.
5. Neat, accurate cutting of ingredients is important because the
shapes of the vegetables add to _ .
6. Cooked vegetables should have a firm, _ texture and
good color.
7. Potatoes for salads should be cooked whole, then peeled and cut in
order to preserve _.
8. Broken or less attractive pieces of fruit should be placed on the
_ of the salad, with the more attractive pieces arranged
on top.
9. Arrangements maybe _ ahead of time only if the
components will hold well. Add delicate items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It
will not because the gelatin granules are held apart
by sugar granules.

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B. Do It Now
Mixed Green Salad

Prepare mise en place for mixing green salad.

Tools/Equipment Needed:
Refrigerator
Colander
Mixing bowl

Plate for serving

Ingredients:
Romaine lettuce
Pepper strips
Carrots
Dressing

Procedure:

1. Wash greens thoroughly.

2. Drain greens well.
3. Crisp the greens. Refrigerate green in a colander cover with damp
cloth.
4. Cut or tear into bite pieces.
5. Mixed the greens. Toss gently until uniformly mixed. Non-juicy raw
vegetable garnish such as green pepper strips or carrots red maybe
mixed in at this time. For toss salad to serve immediately, add the
dressings to the greens in a bowl. Toss to coat the greens with the
dressing.

6. Plate the salads. Cold plate should be used. Avoid plating salad more
than an hour or two before service to prevent wilting or drying of
greens.

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 LM-Cookery Grade 9

7. Garnish and serve.

P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.)
(0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attemp
step- by-step understandin the step-by-step step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
[Link] Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS

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 LM-Cookery Grade 9

C. Show Off
Another task is given to you this time you will choose and
prepare one type of salad dressing. Choose from among the given
recipes above. Your product and performance will be rated using the
scoring rubric below.
P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.)
(0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attemp
step- by-step understandin the step-by-step step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
[Link] Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed not completed attemp
procedures in the following the following following the t
activity procedures the procedures in procedures in the
improvement/innovatio in the project the project plan project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS

What a magnificent performance, this time learn how to present it more

attractively with the next topic.

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 LM-Cookery Grade 9

Learning Outcome 3
Present a variety of salads and dressings
At the end of this lesson, you are expected to:
1. identify the structure of a salad;
2. present salad and dressing attractively;
3. identify the accompaniments of salad and dressing; and
4. observe sanitary practices in presenting salad and dressing.

Structure of a Salad
Plated Salad has four parts
- Base or Under liner

A cup-shaped leaves of iceberg or Boston lettuce make

attractive bases. They give height to salad.

- Body – main part of the salad

- Garnish – An edible decorative item that is added to salad to give eye

appeal, and adds flavor as well. It should harmonize with the rest of
the salad ingredients.

- Dressing – A seasoned liquid or semi liquid added to the body of the

salad to give added flavor, tartness, spiciness and moistness.

Dressing may be added at service time, served separately for

the customer to add, or mixed with the ingredients ahead of time.

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 LM-Cookery Grade 9

Guidelines for Arranging Salads

1. Keep the salad off the rim of the plate.

2. Strive for a good balance of colors.

3. Height helps make a salad attractive.

4. Cut ingredients neatly.

5. Make every ingredient identifiable.

6. Keep it simple.

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 LM-Cookery Grade 9

Waldorf salad

Purpose: Prepare and present Waldorf salad.

Tools/Equipment Needed:
Refrigerator
Mixing bowl
Paring knife
Scooper
Serving Plate

Ingredients:
1½ c Chantilly dressing
(heavy whipped cream and mayonnaise)
4 lb red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped
Lettuce cups
2 oz chopped walnuts

Procedure:
1. Prepare the dressing. Combine whipped cream and mayonnaise in a
bowl. Refrigerate.

2. Wash the apples and dice without peeling them.

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 LM-Cookery Grade 9

3. Add apples to the dressing and mix in to prevent darkening.

4. Add celery and walnuts. Fold in until evenly mix.

5. Arrange the lettuce cups as under liners on hold salad plates.

6. Scoop mixture of salad on each lettuce cup.

8. Sprinkle each salad with chopped nuts, then serve.

Salad Nicoise
Objective:
Prepare and present salad nicoise.
Direction:
Prepare and present salad nicoise using ingredients and procedure
below.
Ingredients:

3 lb Waxy potatoes, scrubbed

3 lb Green beans, washed and trimmed
2 lbs Mixed salad greens, washed, trimmed, and
crisped
160 oz can Tuna, solid pack or chunk
25 pcs Anchovy fillets
50 pcs Olives, black or green
50 pcs Hard-cooked egg quarters
100 pcs Tomato wedges
½ cup Chopped parsley

Vinaigrette:
1 qt Olive oil
1 cup Wine vinegar
1 tsp Garlic, finely chopped
1 tbsp Salt
½ tsp Pepper

Procedure:
1. Cook the potatoes in boiling salted water until just tender. Drain and
let cool. Peel. Cut into thin slices. Hold in refrigerator, covered.

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 LM-Cookery Grade 9

2. Cook the beans in boiling salted water. Drain and cool under cold
running water. Cut into 2-in. pieces. Hold in refrigerator.
3. Line cold salad bowls or plates with the lettuce leaves.
4. Combine the potatoes and green beans. Divide the mixture among the
salad bowls, about 3 oz per portion.
5. Drain the tuna and break it into chunks. Place a 1 ½ -oz portion in the
center of each salad.
6. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges
attractively on the salads.
7. Sprinkle the salads with chopped parsley.
8. Hold for service in refrigerator.
9. Combine the dressing ingredients and mix well. Just before service,
mix again and dress each salad with 1 ½ fl oz dressing.

Review of Lesson 1 (Learning Outcome 3)

A. Direction: Label the parts of the plated salad. Write your answer
on your test notebook.

B. Enumerate the guidelines for arranging salads into a platter. Write your
answer on your test notebook.

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 LM-Cookery Grade 9

Learning Outcome 4
Store Salads and Dressings

At the end of the lesson, you should be able to:

a. identify safety and hygienic practices in storing salad and
dressing; and
b. keep appetizers in appropriate conditions to maintain its
freshness, and quality.
Safety and hygienic practices in storing salad and dressing

• Green Salads are plated in a cold plate. Avoid plating salads more
than an hour or two before service. Garnish that is tossed should
be added at serving time.
• Refrigerate salads before serving time.
• Dressing is added immediately before serving, or serves it on the
side.
• Refrigerate salads until serving. Do not hold more than a few
hours, or the salads will sag. Holding boxes should have high
humidity.
• Do not add dressing to green salads until serving, or they will sag.

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 LM-Cookery Grade 9

Principles and Practices of Hygiene in Preparing Salads and Salad

Dressing
Washing all salad vegetables is important to ensure food safety.
How to Wash Fruits and Vegetables
▪ Start by choosing produce that's free of bruises, mold, or other signs of
damage. If you are purchasing precut items, make sure they have been
refrigerated or displayed on ice at the supermarket.
▪ Once home, store perishable fruits and vegetables in
the refrigerator (at 40 degrees F or below) until you're ready to use them.
Always store precut fruits and vegetables in the refrigerator, too.
▪ Wash your hands for 20 seconds with soap and warm water before
and after handling fresh produce.
▪ Use a sharp paring knife to cut away any damaged or bruised areas of
the fruit or vegetable.
▪ Wash the produce before you peel it. That way, contaminants will not
be transferred from your knife to the fruit or vegetable.
▪ Hold the fruit or vegetable under cool running tap water, gently rubbing
it as you rinse it.
▪ For firm produce, such as melons and winter squash, use a clean
vegetable brush to scrub the surface as you rinse it.
▪ Produce with bumpy, uneven surfaces, such as cauliflower and
broccoli, should be soaked for 1 to 2 minutes in cold water to remove
contaminants from the nooks and crannies.
▪ Use a clean cloth or paper towel to dry the produce before using it.
How to Wash Salad Greens
Salad greens require special attention. First, discard the wilted outer leaves;
then prep and wash greens as directed for each type.
▪ For leafy lettuces, such as green or red-tip leaf, butter head, and
romaine as well as endive, remove and discard the root end. Separate
leaves and hold them under cold running water to remove any dirt.
▪ For smaller greens, such as spinach and arugula, swirl them in a bowl
or a clean sink filled with cold water about 30 seconds. Remove the
leaves and shake gently to let dirt and other debris fall into the water.
Repeat the process if necessary. Drain in a colander.
▪ For iceberg lettuce, remove the core by hitting the stem end on the
countertop; twist and lift out the core. (Do not use a knife to cut out the
core, as this can cause the lettuce to brown). Hold the head, core side up
under cold running water, pulling leaves apart slightly. Invert the head
and drain thoroughly. Repeat if necessary.
▪ For mesclun (a mixture of young, small salad greens often available in
bulk at farmers markets), rinse in a colander or the basket of a salad
spinner.

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 LM-Cookery Grade 9

Other Tips for Washing Fruits and Vegetables

▪ Do not use soap or detergents when washing produce.
▪ Wash fruits and vegetables. Cool, clean, running tap water is fine.
▪ Wash all produce before using, even if you are going to peel it. Any dirt
and bacteria on the outside of unwashed produce can be transferred from
the knife into the fruit or vegetable.
Tip: Even organic fruits and vegetables, as well as produce from your own
garden or local farmer's markets, should be washed well.

Review of Lesson 1 (Learning Outcome 4)

You’re almost done but not so fast. Here’s another task to perform.

A. Fix and Parade

Your school will be celebrating its 60th Founding Anniversary. There is a

problem on who will be in-charge of preparing the salad and dressing
for the event. Believing that you have acquired the knowledge and skills
in the preparation of salad and dressing, you confidently accepted the
task.
Your performance will be rated using the following rubric:
I can do it I can do it with I can do it with I can do it with
independently minimal moderate considerable
and confidently assistance assistance assistance
at all times and confidently and confidently and less
most of the time sometimes confidently most
of the time
4 3 2 1

Preparation of
materials
Preparation of
Salad
Preparation of
Dressing
Presentation
Storing

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 LM-Cookery Grade 9

Post Test

A. Directions: Read the statement carefully and choose the answer that best
describes the statement. Write your answer on your test notebook.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards

2. Used to hold salad ingredients for mixing, or for tossing.

a) Knives c) mixing bowls
b) Cutting boards d) salad server

3. Salads that can be served as a full meal because it contains

substantial portion of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad

4. Salads made of mixtures of ingredients that are held together usually

with a thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads

5. Salad ingredients are arranged on plate rather than being mixed

together
a) fruit salad c) bound salad
b) composed salad d) vegetable salad

6. Which of the following considerations are essential in choosing

ingredients for high quality salads?
a) quality and quantity c) freshness and variety
b) texture and color c) crispiness and taste

7. Which of the following guidelines is not included in making vegetable

salad.
a) Cooked to a firm, crisp texture and good color
b) Cooked until completely tender and overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid

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 LM-Cookery Grade 9

8. Which of the following is not a factor to consider in salad preparation?

a) Contrast and harmony of colors
b) Quality of ingredients
c) Arrangement of food
d) Proper food combinations

9. Which of the following procedures for quantity green salad production

is the last step to do?
a) Arrange salad plates on worktables
b) Add dressing before serving
c) Prepare all ingredients
d) Refrigerate until serving

10. Which of the following ingredients is not used in making French

dressing?
a) Egg yolk c) Vinegar
b) Oil d) Sugar

11. Which of the following structures of a salad is an edible decorative item

that gives eye appeal and adds flavor to the food?
a) Body c) Base
b) Garnish d) Dressing

C.) Direction: Identify the different kitchen tools and utensils in preparing
salad. Write your answer on your test notebook.

2. 2. 3. _ _

B.
4. _ 5. 6. _

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 LM-Cookery Grade 9

7. 8. 9. __

Very well done. You’re now about to move on to the next lesson. Good
luck!

40