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    Chapter 3: Preparing Salads and Dressings: Lesson Objectives

    Uploaded by

    Geh Deng Noleal
    This chapter discusses preparing salads and dressings. It identifies the tools, equipment, and utensils needed for salad preparation like whisks, colanders, knives, peelers. It classifies salads based on ingredients and placement in a meal. It discusses the nutritional value of salads and dressings and preparing them safely using proper tools and hygienic practices. Exercises identify tools, correct statements about salads, and answer questions about differentiating salad types and selecting ingredients. A performance task involves compiling salad recipes and creating an original recipe.

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    Chapter 3: Preparing Salads and Dressings: Lesson Objectives

    Uploaded by

    Geh Deng Noleal
    217 views2 pages
    This chapter discusses preparing salads and dressings. It identifies the tools, equipment, and utensils needed for salad preparation like whisks, colanders, knives, peelers. It classifies salads based on ingredients and placement in a meal. It discusses the nutritional value of salads and dressings and preparing them safely using proper tools and hygienic practices. Exercises identify tools, correct statements about salads, and answer questions about differentiating salad types and selecting ingredients. A performance task involves compiling salad recipes and creating an original recipe.

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    COOKERY_Chapter3_Worksheet

    Original Title

    COOKERY_Chapter3_Worksheet

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    This chapter discusses preparing salads and dressings. It identifies the tools, equipment, and utensils needed for salad preparation like whisks, colanders, knives, peelers. It classifies salads based on ingredients and placement in a meal. It discusses the nutritional value of salads and dressings and preparing them safely using proper tools and hygienic practices. Exercises identify tools, correct statements about salads, and answer questions about differentiating salad types and selecting ingredients. A performance task involves compiling salad recipes and creating an original recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    217 views2 pages

    Chapter 3: Preparing Salads and Dressings: Lesson Objectives

    Uploaded by

    Geh Deng Noleal
    This chapter discusses preparing salads and dressings. It identifies the tools, equipment, and utensils needed for salad preparation like whisks, colanders, knives, peelers. It classifies salads based on ingredients and placement in a meal. It discusses the nutritional value of salads and dressings and preparing them safely using proper tools and hygienic practices. Exercises identify tools, correct statements about salads, and answer questions about differentiating salad types and selecting ingredients. A performance task involves compiling salad recipes and creating an original recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Chapter 3: Preparing Salads and Dressings

    Lesson Objectives

    • Identify the tools and equipment, and utensils needed in preparing salads and
    dressings.

     Classify salads according to ingredients and place in the meal


     Recognize the nutritional value of salads and dressings.
     Prepare salads and salad dressings using appropriate tools, utensils, and equipment
     Observe safety habits and hygienic practices in preparing and storing salads and
    dressings
    Exercise 1 Identify the tool, utensil or equipment needed in the preparation of salad and dressings.

    1. It is used to drain fruit and vegetable ingredients

    2. It is used to toss salad.

    3. It is used to facilitate repetitive tasks in preparing


    Ingredients for the salad
    4. It is used to remove kernels from the cob of the corn.

    5. It is used to beat eggs evenly and whip cream for the


    dressing.
    6. Used to cut tomato wedges.

    7. Used to handle the vegetables or fruit ingredients of


    salad.
    8. Used for chopping and mincing salad ingredients.

    9. Used for peeling off the skin of carrots

    10. Used for crushing garlic. Exercise


    2 Write C if
    the statement
    is correct and
    if wrong, change the word or group of words

    to make the statement correct.

    ____________________1. A balloon whisk is used to whip cream.

    ____________________2. A colander is used to drain salad ingredients.

    ____________________3. Disposable hand gloves are used to handle vegetables and fruits in preparing salad.

    ____________________4. Appetizers salad is light and refreshing and is served before the main course.
    ___________________5. Accompaniment or side dish salad is large enough to be served as full meal.

    ___________________6. Dessert salads are usually sweet with sweetened gelatin, nuts, cream, and fruits.

    ___________________7. Cold salad is best served on luncheon meals.

    ___________________8. The main part of salad is base.

    ___________________9. Garnishes add eye appeal to the salad.

    ___________________10. Salad dressing increases the flavor of the salad.

    ___________________11. The garnish stimulates the diner’s appetite.

    ___________________12. The dressing adds flavor to salad and increases its food value.

    ___________________13. Green leaves are best used as base in a salad.

    ___________________14. The garnish should be overload.

    ___________________15. Salad ingredients serve as body of the salad and should be chosen at good quality.

    Exercise 3 Answer the following questions.

    1. How do you differentiate appetizer salad from accompaniment salad?


    _______________________________________________________________________________________________________________

    2. What Kinds of salads are rich in protein?


    _______________________________________________________________________________________________________________

    3. How will you describe each of the components of salad?


    _______________________________________________________________________________________________________________

    4. How would you select the ingredients for vegetable salad?


    _______________________________________________________________________________________________________________

    5. How is discoloration of cut apples and bananas prevented?


    _______________________________________________________________________________________________________________

    6. How are salad dressings categorized?


    _______________________________________________________________________________________________________________

    7. Why should salads be stored and refrigerated at 41ₒF?


    _______________________________________________________________________________________________________________

    Performance Task 2

    1. Make a compilation of salad recipes. Be able to classify the salads according to


    ingredients and place in the menu.

    2. Create a salad recipe of your own. Present to the class and be able to point out the
    important components of salad.

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