9

TLE - COOKERY
Learning Activity Sheets

Quarter 2: Week 3
Prepare A Variety Of Salads
And Dressings
 COOKERY 9
PREPARE A VARIETY OF SALADS AND DRESSINGS
Name of learner: ________________________________ Grade level: __________
Section: ___________________ Date: ___________________

Learning Activity Sheet

Background Information for Learners
The salad is assembled with different ingredients. It is a dish consisting of a mixture of
small pieces of food, usually vegetables or fruits. However, different varieties of salad may
contain virtually any type of ready-to-eat food, we need to determine specifically the different
components ingredients. There are different factors to consider in salad preparations in order to
make it tasty, presentable and well served.

LEARNING COMPETENCY:
L.O. 2.1 identify the components of a salad
L.O. 2.2 identify the factors to consider in salad preparation
TLE_HECK9SD-IIb-g-8

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

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.

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.
§ 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

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 ingredient 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 form 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.
§ 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 which dissolves gelatin.
§ Canned fruits and other juicy items must be well drained before adding because they will
water 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.

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 dominate the taste.

8. Keep foods properly chilled but not ice-cold.

9. Serve hot foods while hot and cold foods cold.

10. Keep 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.

12. Drain all the ingredients well. Water or excess juices will weaken dressings and will make your salad
look messy.

13. Do not overcook food. Food and ingredients when overcooked eliminates the color and its vitamins
and minerals as well.

Activity 1: Criss Cross Puzzle

Direction: Fill each box with the appropriate letter that corresponds to the crisscross puzzle to solve the
missing words about important factors to consider in salad preparation. The meaning of each word are
given inside the box.

Across
3. Having a full, distinctive taste; full of
flavor.
5. Having beneficial qualities or features
that induce someone to accept what is being
offered

Down
1. The quality or condition of being plain or
natural
2. Able to be recognized or identified things
4.General excellence of standard or level

Activity 2: TRUE OR FALSE

Direction: Write the word TRUE if the statement is correct and FALSE if the statement is incorrect.
________1. Cut vegetables as close as possible to serving time or they may dry or shrivel at the edges.

________2. Starches are dried beans, broccoli, gelatin, and nuts.

________3. These are a proteins food like meat (beef, ham), poultry, fish and shellfish, salami, luncheon

meat, bacon, eggs (hard cooked).

________4. In making gelatin salad, add raw pineapple and papaya to preserve gelatin.

________5. Contrast in color for your garnishing can accentuate the appearance of the salad.

________6. Choose combination of ingredients carefully.

________7. Water or excess juices will weaken dressings and will make your salad look messy.

________8. Overcooked foods produce more vitamins and minerals as well.

________9. Freshness and variety of ingredients are essential for high quality salads.

________10. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add
to eye appeal.

Activity 3:
Direction: Make an album listing the different kinds of salad with their picture and recipe of each. 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

Activity 4: Reflection
Direction: Conduct an interview among your relatives and ask questions to find out what are the
important factors they consider when preparing a salad. Compare their answers to what you have learned
from this lesson. Document the result on one whole sheet of paper.

References for Learners:

K to 12 Basic Education Curriculum Technology and Livelihood Education Home Economics -
Cookery & Cookery 9 Learning Module
https://en.wikipedia.org/wiki/Salad
http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHM1P_VRaR8
A.iO1Rwx.?p=storing+ans+packaging+salad&fr=yfp-t-711&ei=utf

Answer Key:
Activity 1 Activity 2

Across 1. TRUE 6. TRUE

3. FLAVORFUL 2. FALSE 7. TRUE
5. ATTRACTIVE
Down 3. TRUE 8. FALSE
1. SIMPLICITY
2. RECOGNIZABLE 4. FALSE 9. TRUE
4.QUALITY
5. TRUE 10. TRUE

Prepared by:
Gemma R. Mandap