Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

Self-Learning Module
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 9

Q2 W5 and W6 M5
LO 3 Present a Variety of Salads and Salad Dressings

Learning Competencies
3.1 Present salad and dressing attractively
3.2 Observe sanitary practices in presenting salad and dressing

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 HOW TO USE THIS MODULE
Before you start answering the module, I want you to set
aside other tasks that will disturb you while enjoying the lessons.
Read the simple instructions below to successfully enjoy the
objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in
every page of this module.
2. Write on your notebook or any writing pad the concepts
about the lessons. Writing enhances learning, that is
important to develop and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have
learned.
6. Enjoy studying!

Expectation
 Identify the characteristics of Main course salad, Separate course
salad and Dessert Salad
 Prepare simple main course salad, separate course salad and
dessert salad
 Appreciate the value of preparing simple salads at home during the
time of pandemic

Pre-Test

MULTIPLE CHOICE:
Directions: Read and analyze each given statement below. Write the
letter of your answer on the space provided for each number.

1. It should be large enough to serve as a full meal and should contain a

substantial portion of protein.
A. Appetizer salad C. Main course Salad
B. Bound Salad D. Separate Course Salad
2. These are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.
A. Appetizer salad C. Main Course salad
B. Dessert salad D. Side Dish Salad

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3. This salad is usually served to cleanse the palate and provide a pleasant
break before the dessert.
A. Dessert salad C. Separate course salad
B. Main course salad D. Side dish salad
4. It is an example of a Main Course Salad.
A. Chefs salad C. Seaweed salad
B. Ensaladang talong D. Fruit salad
5. It is an example of Dessert Salad.
A. Chefs salad C. Thai Larb Salad
B. Ensaladang talong D. Waldorf Salad
C.
Directions : Arrange chronologically the steps in preparing Pinoy Fruit Salad.
(Write A for the first step, B for the second, etc.)

Pinoy Fruit Salad Recipe

_____1. Gently fold the mixture until all the ingredients are well
distributed. Cover the mixing bowl with sling wrap then
refrigerate overnight.
_____2. Arrange the drained fruit cocktail in a mixing bowl. Add all
purpose cream, condensed milk, and cherries.
_____3. Open the fruit cocktail and drain the syrup by pouring it on a
colander. Let the liquid drain totally (around 30 minutes).
_____4. Serve. Share and enjoy!
_____5. Remove from the chiller and transfer to a serving bowl.

Looking Back

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 Brief Introduction
Salad is so easy to prepare during this time of pandemic. There are
so many salad combinations that you can make. In this module, you’ll be
able to prepare simple, easy and delicious recipes for main course salad,
separate course salad and dessert salad.

Activity

MAIN COURSE SALAD

A main course salad should have the following characteristics:

1. The serving should be large enough to serve as full meal.

2. It should contain considerable portion of meat , poultry and seafood.

3. It should offer enough variety on the plate to form a balanced meal.

A balance of flavor , texture and nutrients is important in preparing main
course salad . Greens or fruits may be added to protein.
Cold salads have become very popular on luncheon menus, especially
among health conscious people. These salads use variety of fresh
ingredients. The portion size and variety of ingredients give the cook an
excellent opportunity to apply imagination and creativity to produce
attractive and appetizing salads. Attractive arrangements and good color
combination are important. Example of a main course salad is Chef’s salad
( mixed green, raw vegetable and strips of meat and cheese), Shrimps or crab
meat salad with potato wedges and slice of avocado with the green base, and
cottage cheese with variety of fresh fruits.

Study the recipes carefully with the help of your teacher, and
observe how these salads are prepared . You may ask your parent/
guardian to assist you in preparing salads at home. Be creative and make
your own salad recipes using the available ingredients at home.

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Read the Rubric below before making your salads. Evaluate your salads
using the stated criteria.
Rubric for Preparing Salad
Highly Skilled Moderately
Items to be Unskilled
Skilled
Evaluated 1
3 2
Tools, Utensils All needed tools One tool is not 2 or more tools
and Equipment and equipment available are not available.
are ready at
hand.
Ingredients Complete One ingredient is 2 or 3
ingredients are not available. ingredients are
available. lacking.
Preparation and Vegetables and Some vegetables All vegetables
technique fruits are cut and fruits are and fruits are
uniformly in size not cut not cut
and shape. uniformly in size uniformly in size
and shape and shape.
Dressing Dressing is Dressing is Dressing is not
flavorful and flavorful but less flavorful and not
appealing. appealing appealing
Presentation Garnishes Garnishes made Garnishes made
enhance the salad less salad not
appearance of appealing. appealing.
the salad.

Note : Substitution of tools/ ingredients may be done in case no tools/

ingredients are available at home
Legend: 15 – Excellent
11 – 14 – Very Good
6 – 10 – Good
1 – 5 – Needs Improvement
Task : Prepare Main Course Salad
Chicken and Malabar Spinach (Alugbati )
This recipe is low in calorie but high in protein content. It is healthy
and fit for people with weight loss goals. Skinned chicken breast is a good
source of protein while the Malabar Spinach (Alugbati ) on the other hand is
rich in anti- oxidants and a good source of beta carotene , lutein,
phosphorous magnesium and potassium . It can also supply us with other
important vitamins and minerals that are necessary to achieve good health.

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Activity 1

Recipe: Chicken and Malabar Spinach (Alugbati )

Salad
Preparation time: 10 minutes
Cooking Time: 10 minutes
Total time: 20 minutes

Ingredients Procedure
2 bundle water 1. Boil malabar spinach (alugbati ) until done but
spinach (kangkong) not overcooked . Put it in a bowl of iced cold
cleaned water to stop it from cooking. Drain
2 tbsp oil thoroughly.
1 tbsp cheese(grated) 2. Combine malabar spinach (alugbati ), oil ,
250 grams boneless cheese,fish sauce then toss.
chicken breast (sliced) 3. Arrange malabar spinach (alugbati ) in a
1 medium onion sliced serving plate. Set aside.
½ tsp salt
4. Season chicken with salt and pepper. Let it
¼ tsp ground black
stand for at least 30 minutes. Fry until done .
pepper
Drain oil thoroughly .
1 tsp fish sauce
5. Pour the remaining oil in a pan and caramelize
the onion.
6. Arrange the chicken strips over malabar
spinach (alugbati ), and top with caramelized
onions.

Directions: Write your reflective learning experiences on the preparation of

Chicken and Malabar Spinach (Alugbati ) salad by answering these questions
.
1. What were some of the interesting incidents you experienced while
preparing chicken and malabar spinach (alugbati )?
2. What were some of the problems you encountered while preparing
chicken and malabar spinach (alugbati)? What did you do to solve these
problems?
3. What would you like to learn more about this lesson?
4. If you will prepare your own version for this recipe, how will you do it?

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Activity 2
Tinapa with Salted Egg Salad
The combination of Smoked fish and salted duck egg is a favorite
among Filipino households during breakfast. This salad recipe is packed
with protein and carbohydrates that can be a meal itself.

Recipe: Smoked Fish ( Tinapa )with Salted Egg Salad

Prep time: 10 minutes
Cook Time: 10 minutes
Total time: 20 minutes
Servings: 2-3

Ingredients Procedure
1 cup Tinapa (skin removed and 1. In a bowl, mix all the
flaked) ingredients for dressing. Set
2 pcs. Salted Egg (itlog na aside.
maalat), Cubed
2. In another bowl, combine
1 cup cooked rice
2 medium sized tomatoes sliced tinapa, salted egg, rice,
1 medium onion sliced tomatoes and onion. Toss
2 stalks cilantro, chopped gently. Place it in a lettuce
Lettuce for garnish lined serving platter.
Dressing 3. Drizzle with the dressing.
3 tbsps. cane vinegar Top with chopped cilantro.
6 tbsps. olive oil or canola oil 4. Serve it at room
1 tsp. Fish sauce( patis) temperature or chilled if
Pinch of black pepper desired.
2 tsp. sugar

Separate Course Salad

Separate Course Salad is a refreshing and light salad which is served
after the main course. It cleanses the palate and provides a break before the
dessert. Simple green salad is the common example of a separate course
salad.

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Task: Prepare Separate Course Salad
Activity 3
Pinoy Green Salad
This is a variation of garden salad, but instead of using olive oil, we use fish
sauce. The use of fish sauce gives this salad a flavor of Asian taste. It is an
easy salad to prepare and does not cost much.
Recipe: Pinoy Green Salad
Preparation Time: 10 minutes
Cook Time: 1 minute
Serving: 2-3

Ingredients
1 cup malunggay leaves
I cup kangkong leaves
2 pcs medium tomatoes (sliced)
1 cucumber (sliced)
1 small onion (sliced)
1pc singkamas, ( julienne )
2 pcs hard boiled egg
Dressing:
¼ cup sugar (light brown )
¼ cup cane vinegar
1 tbsp. fish sauce (patis)
¼ tbsp ground black pepper

Procedure
1. Blanch kangkong and malunggay leaves for until cooked but not
overcooked , put cold water and drain.
2. Place all vegetables in a salad bowl. Toss to mix them.
3. Combine vegetables with blanched leaves. Put the dressing in the
salad.
4. Add sliced boiled egg on the top.
5. Serve salad right after preparation.
Dessert Salad
Dessert salads are usually sweet with fruit contents, sweetened
gelatin, cream and nuts. The common example of dessert salads are fruit
salads, fruit cocktail and fruit gelatin salads. Try to prepare delicious and
refreshing dessert salads at home during this time of pandemic.

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Task : Prepare Dessert Salad
Activity 4
Tropical Fruit Salad
This is an easy to prepare salad recipe, packed with nutritious fruits
that are in season. Dressed in honey-lemon dressing or you can use
calamansi instead of lemon, this would bring all the flavors of salad. It is a
delicious dessert that your family members can enjoy during lunch or
dinner.

INGREDIENTS Simple Tropical Fruit Salad

Prep time: 20 minutes
2 fresh ripe mangoes, cubed
2 cups pineapple chunks
Cook time: 5 minutes
1 cup cantaloupe melon (green), cube Servings: 6
1-2 bananas, sliced *Note: Use this recipe as a model and
1-2 cups ripe papaya, cubed substitute fruits that are in season
 Use fruits that are local and in season
Mint leaves for garnish (optional) for best flavor.
 Use Lime or calamansi instead of
Dressing:
lemon.
1 tsp lemon zest
3 tbsp. lemon juice or calamansi
juice
1/3 cup honey or simple syrup PROCEDURE
Simple syrup (1 cup water plus 1
cup white sugar) 1. Combine all the fruits in a large
mixing bowl.
2. Combine lemon zest, lime juice
and honey/ syrup in a small
bowl. Mix well.
3. Pour the honey-lemon dressing
over the prepared fruits and gently
stir to coat the fruits.
4. Refrigerate till service.
5. Spoon in small cups and decorate
with mint sprigs

Remember
1. Main course salad should be large enough to serve as full meal, should
contain substantial portion of meat, poultry and seafood and should offer
enough variety on the plate to form a balanced meal.
2. Separate Course Salad is refreshing and light which is served after the
main course. It cleanses the palate and provides a pleasant break before the
dessert.
3. Dessert salads are usually sweet with fruit contents, sweetened gelatin,
cream, and nuts.

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 Checking Your Understanding

List down the ingredients you used and the procedure on how you
prepared the three recipes .

INGREDIENTS PROCEDURE
________________________ _______________________
________________________ _______________________
________________________ _______________________
________________________ _______________________
POST TEST
________________________
A. MULTIPLE CHOICE: Directions: Read _______________________
and analyze each given statement
________________________
below. _______________________
Write the letter of your answer on the space provided for each
number.
________________________ _______________________
1. It should be large enough to serve as a full meal and should contain a
________________________
substantial portion of protein. _______________________
A. Appetizer salad
________________________ C._______________________
Main course Salad
B. Bound Salad D. Separate Course Salad
________________________ _______________________
2. This salad is usually served to cleanse the palate and provide a
__________
pleasant break before the dessert. ____________________
A. Dessert salad C. Separate course salad
B. Main course salad D. Side dish salad
3. These are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts, and cream
A. Appetizer salad C. Main Course salad
B. Dessert salad D. Side Dish Salad
4. Which of the following is a good example of a Dessert Salad?
A. Chef’s salad C. Thai Larb Salad
B. Ensaladang talong D. Waldorf Salad
5. Which of the following is a good example of a Main Course Salad?
A. Chef’s salad C. Seaweed salad
B. Ensaladang talong D. Fruit salad

Directions: Arrange chronologically (A for the first step, B for the second,
etc.) the steps in preparing the given recipe.
Tropical Fruit Salad
___1. Spoon in small cups and decorate with mint leaves.
___ 2. Combine lemon zest, lime juice and honey/ syrup in a small bowl. Mix well.
___ 3. Refrigerate by placing salad in a chiller till service.
___ 4. Combine all the fruits in a large mixing bowl.
____5. Pour the honey-lemon dressing over the prepared fruits and gently stir to
coat the fruits.

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Answer Key
Pretest Post test
A. B. A
1. C 1. C 1. C
2. B 2. B 2. C
3. C 3. C 3. B
4. A 4. E 4. D
5. D 5. D 5. A
Activity 2 B.
Methods used: 1. D
1. MINCED 2. B
2. TOASTED 3. E
3. POUND 4. A
4. PEELED 5. C
5. JUICED

Acknowledgement

Writers: Ivy Kristine C. Tapalgo

Editor: Alma P. Linsangan, Head Teacher VI
Reviewers : Carmelina DM Tan - Supervisor In Charge of HE
Ma. Patria R. Andres
Julieta P. Almasco

Management Team: Maria Magdalena M. Lim, CESO V, Schools

Division Superintendent-Manila
Aida H. Rondilla, Chief, Education Supervisor-CID
Lucky S. Carpio, EPS-LRMS
Lady Hannah C Gillo, Librarian II-LRMS

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REFERENCES

Cookery Volume 1 Technical Vocational Livelihood Track: Home

Economics Strand – Aida H. Rondilla et al, pp. 71-72
Professional Cooking Sixth Edition- Wayne Gisslen, Copyright 2007 by
John Wiley and Sons Inc. pp. 742-743

[Link]
[Link]

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