Cookery 9

QUARTER 2 (WEEK 2)

Name of Learner: Grade/Section:

Teacher: Date Submitted:

LEARNING ACTIVITY SHEETS

BASED ON MELC

TOPIC: PREPARE A VARIETY OF SALAD AND DRESSINGS

WEEK 2: Most Essential Learning Competencies:

1.1. Identify the components of a salad
1.2. Identify the factors to consider in salad preparation
1.3. Select and use correct equipment in preparing salads and dressings

Background Information for Learners

Structure of Salad (COMPONENTS OF SALAD)

1. Base – consisting of greens such as leaf, romaine head or bib lettuce and in
most cases these greens are left on the plate as a bowl. The base keeps the
plate or bowl from looking bare and provides color in contrast with the body.
2. Body – most important part of the salads. The body of the salad is the main
ingredient. It may include vegetables, fruits, meats, beans, eggs, pasta and
cheeses. The ingredients used have a balance of flavor and taste. This part
gets the most attention and its appearance is enhanced by decorations. The
salad gets its name from the ingredients that are used for the body.
3. Garnish – the garnish of the salad adds color, it improves the form and
enhances the taste of the salad. It must be edible, and may be as simple as
a sprinkling of cheese crumbs, seeds, nuts or spice. The main purpose of the
garnish is to add an eye appeal to the finished product, but in some cases it
improves the taste and form.
4. Dressing – the dressing is a liquid or semi-liquid used to flavor, moisten, or
enrich the salad (palatability and appearance). The dressing is usually served
with all types of salad. It adds flavor, provides food value, helps digestion and
improves palatability and appearance. E.g. Mayonnaise, Vinaigrette, etc.
Dressing may be added at service time, serve separately for the customer to
add, or mixed with the ingredients ahead of time.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga

 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 and 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
dominates the taste. The size of cut should be big 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.
10. Keep it clean and crispy. This is done by washing greens in a 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.

Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads
a. Neat, accurate cutting of ingredients is important because the shapes
of the vegetables add to eye appeal.
b. Cut vegetables as close as possible to serving time or they may dry or
shrivel at the edges.
c. Cooked vegetables to a firm, crisp texture and good color.
d. After cooking, vegetables must be thoroughly drained and chilled
before using.
e. Starches, pastas and legumes should be cooked until completely
tender but not overcooked.
f. 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.
g. 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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga

2. Bound Salads
a. Cooked ingredients must be thoroughly cooled before being mixed
with mayonnaise and the completed salad mixture must be kept chilled
at all times.
b. 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.
c. Potatoes for salads should be cooked whole before peeling and cut in
order to preserve nutrients.
d. Crisp vegetables like celery, green peppers, carrots, chopped pickles,
onions and water chestnuts are used.
e. Bland ingredients like potatoes and some foods maybe marinated in
seasoned liquid such as vinaigrette before being mixed with
mayonnaise and other ingredients.
f. Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.
g. Bound salads are portioned using scoop to give height and shape to
the salad.
h. For plated salads, serve on a base with greens and choose attractive,
colorful garnishes when appropriate
3. Fruit Salads
a. 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.
b. Broken or less attractive pieces of fruit should be placed on the bottom
of the salad while more attractive pieces arranged on top.
c. Some fruit discolor when cut and should be dipped into an acid such
as tart or fruit juice.
d. If both vegetables and fruits salads are being prepared, vegetables
salad should be prepared first.
e. Drained canned fruits well before mixing them in the salad.
f. Dressings for fruit salad are usually sweet, but fruit juices are used to
add tartness.
4. Composed Salads
a. Prepare and season each ingredients separately and evaluate the
flavor and quality.
b. Arrangements maybe plated ahead of time and add delicate
ingredients just before serving.
c. Flavors and textures of all ingredients should provide pleasing contrast
d. Observe general concepts of plating and presentations of output.
5. Gelatin Salads
a. 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.
b. 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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga

 c. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will
not lump because the gelatin granules are held apart by sugar
granules.
d. 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.
e. Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes (bromelain and papain, respectively) which
dissolves gelatin.
f. Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
g. 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
h. 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.

Select and use correct equipment in preparing salads and dressings

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.
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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga

 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.
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.

LEARNING ACTIVITY 1: FILL ME IN

Direction: Fill in the blanks with the correct word or group of words.

1. __________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 __________, appetizing, creatively presented.
3. Simplicity. Make it ___________not overcrowded.
4. Neatness. Keep salad __________placed in a plate.
5. Contrast and harmony of colors. Contrast in color for your garnishing can
accentuate the ___________of the salad.
6. Proper food combinations. Choose combination of __________carefully.
7. Foods should be recognizable. _________of the food that you are using as
a based should be identifiable when you taste the salad.
8. Keep foods properly chilled but not ____________.
9. Flavorful. Tempting and ___________if prepared and presented properly.
10. Drain all the ingredients well. Water or __________will weaken dressings
and will make your salad look messy.
.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga

LEARNING ACTIVITY 2:

LEARNING ACTIVITY 3:

Direction: Identify the parts of the salad. Write your answer

1.

2.

3.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6