Repubic of the Phiippines
Department of Education
REGION III- CENTRAL LUZON
SCHOOLS DIVISIONS OF PAMPANGA
GATIAWIN HIGH SCHOOL
GATIAWIN, ARAYAT, PAMPANGA
______________________________________________________________________
TLE 9 COOKERY
Quarter 2
Module 2. Prepare a variety of salads and dressings
L.O. 2.1-2.3
LEARNING ACTIVITY SHEETS
Learning Objectives (based on Most Essential Learning competencies)
1. Identify the components of a salad.
2. Identify the factors to consider in salad preparation.
3. Select and use correct equipment in preparing salads and dressing.
Definition of Terms
Salad dressing- liquid or semi liquid added to salad to complement, add flavor, richness, and
moisture.
Vinaigrette- a salad dressing of oil, wine vinegar, and seasoning.
Wilted- limp or droopy condition of greens.
An appetizing salad contains four basic parts, the base or under liner, body, dressing, and
garnish. Each part is vital in the preparation of salad. If one part is omitted or not properly done,
salad quality output may suffer
COMPONENTS OF SALAD
Base or under liner- consisting of a cup-shaped greens, such as leaf or romaine head. The base
keeps the plate or bowl from looking bare and provides height, color in contrast with the body.
Body- this is the main part of the salad. It should be given the most attention. The ingredients
should be well-chosen and arrange attractively according to the rules of good salad preparation.
Dressing- a seasoned liquid or semi liquid usually served with every type of salad. It is added to
the body of the salad to give added flavor, provides good value, helps digestion, improves
palatability, spiciness, and moistness. The dressing may be acid based as vinaigrette of fatty
dressing as mayonnaise-based dressing.
Garnish- an edible decorative item that is added to salad to add eye appeal to the finished
product and to stimulate the diners’ appetite. It improves the form and enhances the taste of
salad. It should blend and harmonize with the rest of the salad ingredients.
IMPORTANT CONSIDERATION IN SALAD PREPARATION
1. Select the best quality ingredients. Freshness of vegetables and fruits is very important for
quality salad. Salad is as good as the quality of its ingredients.
2. Neatness. Keep salad neatly and arrange in salad plate. Place under liner on all plates.
3. Cut or tear vegetables/fruits accordingly (cubes, strips or threadlike.
4. Food 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.
5. Proper food combinations. Choose combination of ingredients carefully. Make sure they
blend with the taste.
6.Keep 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.
7.Flavorful, tempting and stimulating if prepared and presented properly.
8.Drain all the ingredients well. Water or excess juices will weaken dressings and will make
your salad look messy.
9.Do not overcook food. Food and ingredients when overcooked eliminates the color and its
vitamins and minerals as well.
10.Keep foods properly chilled but not ice-cold.
11.Serve hot foods while hot and cold foods cold.
12.Refrigerate until service. Do not hold for more than an hour, for the salad will wilt.
The success of salad preparation is partially depending on the tools, utensils and equipment
used. Having the right tools, utensils and equipment makes the preparation of salad faster,
easier, organized and will help in achieving the desired quality results. Make sure to keep all the
tools, utensils, and equipment in best condition to avoid hassle in preparation of salad.
COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
COMMON TOOLS, UTENSILS AND
Picture/illustration
EQUIPMENT
Balloon Whisk- This is used to beat eggs
evenly or whip cream. Select a sturdy,
medium-sized whisk to achieve good
result.
Chef’s Knife- This is used to cut tomato
wedges, slice cucumber thinly, and cut
pepper rings symmetrically
Chopping board- Used for cutting fruits
or vegetables for salad.
Colander- Made of metal and have
stand and loop handles. It is used to
drain salad ingredients.
Corn zipper- This is used to remove
kernels from the cod of the fresh of
cooked corn.
Food processor- Used to facilitate
repetitive tasks in preparing ingredients
for a salad
Food tong- Used to handle the vegetable
or fruit ingredients of the salad.
French knife -Used for chopping,
mincing, and slicing salad ingredients.
Fruit or Salad Knife - A short knife used
to cut fruits and vegetables for salads
and garnishes.
Garlic Presser- Used to crush garlic to
have a stronger flavor for the salad
dressings.
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.
Grill pan- Used for salad toppings to be
broiled or grilled.
Lemon Reamer or Citrus Reamer-A small
utensil used to extract juice from a
lemon or other citrus fruit.
Mixing Bowl- Used when preparing
ingredients for salad.
Paring Knife- The smallest knife used in
paring vegetables and fruits.
Peeler- This is used to remove the skin of
carrots and peel off thin strips to toss
with the lettuce.
Plastic Hand Gloves- For hygienic
purpose, plastic gloves are used in
handling food when mixing vegetables or
fruit ingredients.
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.
Salad Spinners- 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.
Wooden Spoon -Used in tossing
vegetables or fruit ingredients of the
salad and dressing.
Repubic of the Phiippines
Department of Education
REGION III- CENTRAL LUZON
SCHOOLS DIVISIONS OF PAMPANGA
GATIAWIN HIGH SCHOOL
GATIAWIN, ARAYAT, PAMPANGA
______________________________________________________________________
NAME:_________________________
SECTION:__________________
DITO KAYO SASAGOT !
QUIZ 1
IN COOKERY 9
Module 2. Prepare a variety of salads and dressings
Direction: Identify and Encircle the tools, utensils, and equipment describe below that is
used in preparing salads and dressing.
1.It is used to toss a salad.
A. Hand gloves C. Wooden spoon
B. Paring knifes D. Corn zipper
2. It is used to remove kernels from the cob of the corn.
A. Colander C. Food tong
B. Corn zipper D. Balloon whisk
3. Used to cut tomato wedges
A. Chef‘s knife C. French knife
B. Salad knife D. Paring knife
4. Used for chopping and mincing salad ingredients
A. Paring knife C. Salad knife
B. Chef‘s knife D. French knife
5. Used for crushing garlic
A. Food tong C. Shredder
B. Garlic presser D. Peeler
6. Used for peeling off the skin of carrots
A. Peeler C. Wooden spoon
B. Corn zipper D. Citrus reamer
7. It is used to drain fruit and vegetable ingredients.
A. Salad server C. Chopping board
B. Mixing bowl D. Colander
8. Used to facilitate repetitive tasks in preparing ingredients for a salad
A. Salad spinner C. Mixing bowl
B. Food processor D. Salad server
9. It is used to beat eggs evenly and whip cream for the dressing.
A. Wooden spoon C. Balloon whisk
B. Paring knife D. Food tong
10. A small utensil used to extract juice from a lemon or other citrus fruit.
A. Food tong C. Corn zipper
B. Lemon /Citrus Reamer D. Paring knife
Repubic of the Phiippines
Department of Education
REGION III- CENTRAL LUZON
SCHOOLS DIVISIONS OF PAMPANGA
GATIAWIN HIGH SCHOOL
GATIAWIN, ARAYAT, PAMPANGA
______________________________________________________________________
PERFORMANCE TASK # 1
(COOKERY 9)
Make a portfolio of tools, utensils and equipment used in preparing salads and dressings. Present it
artistically. (20 points)
