MODULE 7

QUALIFICATION TITLE: FOOD TRADES NC II

UNIT OF COMPETENCY : PREPARE HOT AND COLD

DESSERTS

MODULE TITLE : PREPARING HOT AND COLD

DESSERTS

NOMINAL DURATION : 80 Hours

1
WHAT IS THE MODULE ABOUT?

The module deals with the knowledge, skills and attitudes

required in the preparation of a variety of hot, cold and frozen
desserts in a commercial kitchen or catering operation.

WHAT WILL YOU LEARN?

After completing the module, you should be able to:

a. prepare and produce desserts;
b. prepare sweet sauces;
c. prepare accompaniments; and
d. store desserts

WHAT DO YOU ALREADY KNOW?

Let us find out how much you already know about preparing
hot and cold desserts. Read and understand the questions carefully
and choose the letter of the correct answer. Write your answer in
your test notebook.

Pre-test

Directions: Read the questions carefully and choose the letter of

the correct answer. Write it in your test notebook.

1. Which does NOT belong to the group?

a. rich sauce c. hot fudge
b. light sauce d. sweet

2. The purpose of storing dessert is to

a. increase volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality

3. Which of the following packaging materials is NOT

used for storing desserts?
a. aluminum foil c. glass jars
b. plastic cellophane d. ceramic bowls

2
4. What must be done with the vegetables and fruit carvings
used in garnishing in order to look fresh?
a. soak in iced water for at least 10 minutes
b. refrigerate for 5 minutes
c. sprinkle with clean tap water
d. immerse in a salt solution

5. How can we prevent apples from turning brown?

a. soak in water with sugar
b. rinse in diluted lemon juice
c. refrigerate overnight
d. wash with lukewarm water

6. Which sauce will you prepare if the dessert available is a

simple dessert?
a. cold c. hot fudge
b. light d. rich

7. The following are thickening agents used in preparation of

sauce, EXCEPT
a. baking powder c. cream
b. cornstarch d. flour

8. Which of the following is considered the simplest dessert?

a. custard c. gelatin
b. fruits d. puddings

9. All of the following are characteristics of good

fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet

10. A good baked custard has

a. irregular shape c. soft texture
b. smooth texture d. thin syrup

3
LESSON I

PREPARING AND PRODUCING DESSERTS

WHAT IS THE LESSON ABOUT?

The lesson deals with the different types of desserts, their

characteristics, ingredients and equipment used in preparing and
producing desserts.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. identify the types of desserts and their characteristics;
b. classify the suitable ingredients for desserts;
c. use appropriate equipment for dessert; and
d. prepare desserts based on standard recipes.

LET US STUDY

 dessert - the last course of a meal; usually sweet

such as pies, cakes, chocolates, puddings, and
fruits.
 Blancmange- a French milk pudding or custard
usually flavored with almonds..

The choice of a dessert depends on the type of a meal. A light

meal is to be followed by a substantial dessert such as blancmange
with chocolate sauce and a heavier meal by fruit or a fruit dessert.

Types of Desserts and Their Characteristics

I. FRUITS
The simplest dessert and one of the best are fruits because
they are nutritious, appetizing, and easy to prepare and serve.

Characteristics of good fruit desserts:

a. appetizing aroma
b. simple
c. clean washed appearance
d. slightly chilled

4
II. CHEESE
Cheese is another excellent dessert that is ready to serve. It is
made in all parts of the world from a variety of milks from cow,
goat, sheep, llama, reindeer and buffalo. Cheese differs depending
on the kind of milk used. The kinds of fungi and bacteria that
develop them, the kinds of cheese-making procedures used, the
seasonings and the ripening processes also distinguish its variety.
Each variety has a definite character, a special appeal and
particular uses.

The three general types based on consistency are:

1. Soft
a. unripened cheese
b. ripened by bacteria

2. Semi – hard
a. ripened by mold
b. ripened by bacteria

3. Hard
a. with gas holes
b. without gas holes

III. GELATIN DESSERTS

These are easily prepared, economical and vary in many

ways. Gelatin is marketed in two forms. First, the unsweetened,
granular type that must be softened in water before use, and
second the fruit gelatin to which flavor, color, and sugar have
already been added.

IV. CUSTARDS
Baked and soft custards vary in many ways that an endless
number of desserts can be prepared. Creamy, delicate, baked
custards may be served in their baking cups or may be unmolded
and served with fruit garnishes or with dessert sauces. The soft or
“stirred” custard is incorrectly called the “boiled” custard. The
ingredients are the same as for baked custard but the cooking
process is different.

Characteristics of baked custard

a. firmness of shape
b. smooth, tender texture

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 c. rich and creamy consistency
d. excellent flavor

Characteristics of soft custard

a. velvety smooth texture
b. rich flavor
c. has pouring consistency of heavy cream

V. PUDDINGS
Puddings are relatively simple to prepare and vary with
sauces. These are classified as:

1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding
3. Bread pudding

Characteristics of Pudding
a. attractive appearance
b. excellent consistency
c. well – blended flavor
d. firmness of shape
e. an accompanying sauce to add interest

VI. FRUIT COBBLERS

These are not fruit pies. They have a depth of two or three
inches and are topped with biscuit dough rather than being made
with pie crust. They may be served either hot or cold.

Equipment, Tools and Utensils for Desserts

cooking range saucepan
refrigerator spatula
measuring cups/spoons grater
bowls knife
beater wooden spoon
molder strainer
fork

Example of Standard Recipes for Dessert

FRUIT COCKTAIL
Ingredients
2 c. ripe papaya, peeled and cubed 1 tsp. citric acid

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2 c. singkamas, peeled and cubed ½tsp.almond xtract
4 slices canned pineapple, tidbits 1tbsp.calamansi
juice
⅔ c. sugar 1 tbsp. honey
1 c. water

Procedure
Cook cubed papaya in syrup made of 2/3 c. sugar and
½ c. water. Add ½ tsp. citric acid. When cooked, add ¼
almond extract.
Cook singkamas similarly. Combine all the fruits and
mix well. Chill before serving. For dressing, use honey-
calamansi juice mixture. Add mixture to fruits before serving.

MOLDED FRUIT GULAMAN

Ingredients
2 bars gulaman, 4 slices ripe mangoes (scoop the flesh)
tears into peaces
½ c. milk (evaporated milk or fresh)
½ c. pineapple (diced) 2 c. water
1 banana (neatly cut)

Procedures:
Boil sugar and gulaman in two cups water. Remove
from fire, strain through a sieve. Add milk and put half of the
mixture in a wet mold. Put in a cool place to jell. When partly
jelled, arrange fruits in mold and pour the remaining
gulaman. Chill until firm. Serve cold.

SOFT CUSTARD

Ingredients:
3 eggs, slightly beaten (or 6 yolks)
3 tablespoons sugar
2 cups milk, scalded
1 teaspoon vanilla
pinch of salt
whipped cream ( optional
Utensils:
sauce pan
double boiler
measuring cups

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 wooden spoon
egg beater
spoon for testing

Steps in Preparation:
1. Scald the milk in a sauce pan over low fire
2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook on top of the double
boiler for 5 minutes. Stir constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-
coated with the custard. Add vanilla and cool quickly.
5. Serve in well-chilled glass dish or tall glass. Top with
whipped cream, if desired.

Note: If you accidentally overcooked the custard and it curdles, set

the pan in cold water and beat smoothly with an egg beater

MAJA BLANCA
Ingredients:
10 young corn on the cob or 1 cup creamed corn
3 c. sugar
4 c. coconut cream 1 coconut finely grated

Procedure
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream.
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add
remaining cup of sugar and cook until golden brown. Sprinkle
over pudding.

*Skip steps 2-3 if using creamed corn.

LET US REMEMBER

The dessert may be heavy or light depending upon the

number of dishes served during a meal. Fruit and cheese are the
easiest to prepare. Puddings, custards, and gelatin desserts are
relatively simple to prepare.

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HOW MUCH HAVE YOU LEARNED?

Answer the following questions. Write your answer on a separate

sheet of paper.
1. Why are fruits considered the simplest dessert?
2. What are the characteristics of good baked custard?
3. How are cheeses classified?

REFERENCES

Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96 –

105.
Belmonte, Leonarda R. et. al, Philippine Fiesta Recipes,
pp. 114 – 122.

LESSON 2

PREPARING SWEET SAUCES

WHAT IS THE LESSON ABOUT?

The lesson deals with the kinds and variety of sauces,

different thickening agents, preparing sweet sauces and storing to
retain desired quality and characteristics.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. enumerate the kinds and variety of sauces;
b. identify the thickening agents for sauces;
c. prepare sweet sauces; and
d. store sauces to retain desired quality.

LET US STUDY

 sauce - a flavored liquid blend of ingredients that adds

flavor and enhances the appearance of the food.
 fudge - a soft confection made of butter, sugar, chocolate.

Sauces can give an entirely different appearance, flavor, color,

and moisture to desserts.

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 Kinds and Varieties of Sauces
1. Rich sauce is well suited to a simple dessert.
2. Light sauce to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch
pudding or to vanilla ice cream.

Hot sauces – made just before they are to be used.

Cold sauces – cooked ahead of time, then cooled, covered and
put in the refrigerator to chill.

Thickening Agents for Sauces

Thickening agents improve the quality of the sauces.

1. starch 5. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice

EXAMPLE OF STANDARD RECIPES FOR SAUCES

CHOCOLATE SAUCE

Ingredients:

4 squares (4 oz.) unsweetened chocolate 1 ½ cups sugar

2 cups hot water 1 T light corn syrup
2 T cold water pinch of salt
2 T cornstarch 1 T butter
1½ t vanilla

Procedure
1. Cut the chocolate into small pieces. Melt on top of the double
boiler.
2. Gradually add the hot water, stirring until the mixture is well
blend.
3. Dissolve the cornstarch in cold water and combine with the
chocolate mixture.
4. Add sugar, corn syrup and salt. Mix until well blend.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store in the refrigerator

STORAGE OF SAUCES

Sauces should be kept in airtight container and stored in a

cold dry place away from moisture, oxygen, light and pests. Food

10
made with starches that contains egg, milk, cream and other dairy
products, all of which make them prone to bacterial contamination
and to food- borne illness. Sauces made with these ingredients
should be kept out in the temperature danger zone. Thickened
sauce should also be prepared, served and stored with caution.
These products should be stored in the refrigerator and never left to
stand long at room temperature.

LET US REMEMBER!

Dessert sauces can give on entirely different appearance and

flavor to desserts. A good dessert sauce has a pouring consistency, an
attractive color and a well-seasoned flavor. Well-stored sauces retain
the desired quality and its characteristics.

HOW MUCH HAVE YOU LEARNED?

Directions: Read the following questions carefully and choose

the letter of the correct answer. Write it on your test notebook.

1. This is a flavored liquid blend of ingredients that adds flavor

and enhances the appearance of the food.
a. Appetizer b. Dessert
c. Sauce d. Stock

2. Which of the following sauces is suited to a simple dessert?

a. cold sauce c. light sauce
b. hot fudge sauce d. rich sauce

3. This is a delightful contrast to a cold cornstarch pudding or

vanilla ice cream.
a. Hot fudge c. Rich sauce
b. Hot sauce d. Light sauce

4. The following are thickening agents for sauce, EXCEPT

a. baking powder c. Cream
b. cornstarch d. flour

5. Which of the following containers is used to store sauces?

a. airtight jar c. Medium-sized bowl
b. Plastic bottle d. Small plastic bag

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APPLY WHAT YOU HAVE LEARNED

Plan and prepare sauces suited to light and rich dessert.

GOOD QUALITY DESSERT SAUCE

Characteristics Good (5) Fair (3) Poor (1)

1.Attractive
color

2.Correct
consistency
a.pouring
consistency
like heavy
cream

3. Defined,
well-seasoned
flavor

RESOURCES:

The following resources are needed:

Equipment Tools and Utensils

 cooking range -measuring cup/spoon
 refrigerator/chiller -wooden spoon
-knife
-bowl
-spatula
Supplies and Materials
 ingredients for sauces
- flour
- salt
- sugar
- cream
- flavorings

REFERENCE:

Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 105 -
106.

12
LESSON 3

PREPARING ACCOMPANIMENTS, GARNISHES

AND DECORATIONS

WHAT IS THE LESSON ABOUT?

The lesson deals with the different kinds of accompaniments,

garnishes and decorations, and their methods of preparations.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. identify the kinds and varieties of accompaniments and
garnishes; and
b. prepare accompaniments and garnishes

LET US STUDY

 garnish - to decorate with flavorsome or colorful

trimmings for a dish or desserts
 accompaniment – enriching or supporting the main
part.
Accompaniments, garnishes and decorations are important to
enhance taste, texture and balance sauces.

SUGGESTED ACCOMPANIMENTS
1. Rice Stuffed Avocados
2. Green Beans with Almonds
3. Butter Baked Carrot Sticks
4. Cheesy Potatoes
5. Glazed Squash
6. Cauliflower Oriental
7. Stewed Tomatoes with Yogurt
8. Cottage Cheese Soufflé – Omelet

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GARNISHES AND DECORATIONS

Garnishes for foods are usually derived from other foods and
should preferably be edible. The keynote of any food garnish should
be naturalness and simplicity.
The best place for the garnish is different for every individual
dish and every food. It depends on the shape and size of the food
and its relation to the shape and size of the plate. Usually the
garnishing may be placed wherever there is a vacant place.

Here are some helpful tips in garnishing:

 Make sure that fruits and vegetables are fresh free from
bruises. They should be of good color, clear and firm for
better visual presentation.
 Browning of apples can be prevented by rinsing them in salt
solution or calamansi juice or diluted lemon juice
concentrate.
 To curve flower petals out of vegetables, soak vegetables first
in soft solution for at least half an hour. Use 1 tablespoon
salt to 1 liter of water to soften the vegetable.
 Soak vegetable or fruit carvings in iced water for at least 10
minutes to give them a fresh look.

PREPARATION OF ACCOMPANIMENTS AND GARNISHES

Example recipes:

GREEN BEANS WITH ALMONDS

¼ cup butter or margarine 60 ml

½ cup slivered blanched almonds 125
ml
½ tsp salt 2 ml
2 tsp lemon juice 10 ml
1 ½ lb frozen French-style green beans 675 g

Heat butter or margarine in heavy saucepan or skillet. Add

almonds and cook slowly until golden, stirring often. Remove from
heat and stir in salt and lemon juice.
Cook beans as directed on package. Drain. Pour almond
mixture over beans. Serve immediately.

GLAZED SQUASH
(for the barbecue)

1piece acorn squash 1

¼ cup butter or margarine 60 ml

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 ¼ cup brown sugar, packed 60 ml
¼ tsp nutmeg 1 ml
½ tsp salt 2 ml
⅛ tsp pepper 0.5 ml

Cut squash lengthwise into strips about ½ inch (1.25 cm)

thick. Peel each strip. Put the squash pieces on a large piece of
doubled heavy-duty aluminum foil. Melt butter or margarine and
stir in remaining ingredients. Pour over squash and wrap the foil
loosely around the vegetable, making double folds to seal well. Cook
about 4 inches (10 cm) from hot coals for 45 minutes or until
tender, turning the package halfway through cooking.

Note: Bake in oven at 400oF (205oC) for about 1 hour, if desired.

LET US REMEMBER

Use of accompaniments, garnishes and decoration provides a

feast for the eyes as well as for the mouth. Its stimulating, satisfying
and exciting forms of art stimulate the diner's appetite and enhance
the presentation of the food.

HOW MUCH HAVE YOU LEARNED?

How do garnishes differ from accompaniments?

LET US APPLY WHAT YOU HAVE LEARNED

Group Activity:

 Each group will prepare one kind of accompaniment with

garnishing and decorations.

Good quality Good (5) Fair (3) Poor (1)

Accompaniments
Attractive color
Defined well-
seasoned flavor
Well curved and
shaped

RESOURCES:

Equipment
 cooking range
 refrigerator

15
 Tools and utensils
 knives
 bowls
 chopping board
 wooden spoon
 plates
 tray

Supplies and Materials

 ingredients for accompaniments and garnishes

REFERENCE:
Oliver, Margo. The Good Food, copyright 1993, pp. 151 – 165

LESSON 4

STORING DESSERTS

WHAT IS THE LESSON ABOUT?

The lesson deals on proper storage of desserts.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
a. identify the packaging materials used to preserve the
taste, and appearance of desserts; and
b. store desserts properly.

LET US STUDY

 Chill – moderately cold

 Safeguard – protect
 Ill – ailment; sickness

Packaging Materials for Storing Desserts

1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes

Equipment
1. chiller
2. freezer

16
 3. refrigerator

Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contami-
nation.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of re-
frigeration
3. Chilling – to refrigerate or to reduce the temperature of
food

LET US REMEMBER

Storing desserts is one of the most important activities after the

preparation to maintain quality, appearance, taste and freshness for
customer’s appeal.

HOW MUCH HAVE YOU LEARNED?

Answer the following items on a sheet of paper.

1. What are the sanitary practices to observe in storing
desserts?
2. How do storage techniques differ from one another?

LET US APPLY WHAT YOU HAVE LEARNED+

Demonstrate how to store desserts properly.

Good quality Good (5) Fair (3) Poor (1)

Accompaniments
Attractive color

17
Defined well-
seasoned flavor
Well curved and
shaped

RESOURCES
Equipment
 chiller
 refrigerator
Tools and Utensils
 packaging materials
Supplies and materials
 prepared desserts
 pictures of dessert for mock simulation
REFERENCE
SEDP Series, Technology and Home Economics III pp, 65 – 66
Post-test

Directions: Read the questions carefully and choose the

letter of the correct answer. Write it in your test notebook.

1. Which does NOT belong to the group?

a. rich sauce c. hot fudge
b. light sauce d. sweet
2. The purpose of storing dessert is to
a. increase volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality

3. Which of the following packaging materials is NOT used for

storing desserts?
a. aluminum foil c. glass jars
b. plastic cellophane d. ceramic bowls

4. What must be done with the vegetables and fruit carvings

used in garnishing in order to look fresh?
a. soak in iced water for at least 10 minutes
b. refrigerate for 5 minutes
c. sprinkle with clean tap water
d. immerse in a salt solution

5. How can we prevent apples from turning brown?

a. soak in water with sugar
b. rinse in diluted lemon juice
c. refrigerate overnight
d. wash with lukewarm water

18
 6. Which sauce will you prepare if the dessert available is a
simple dessert?
a. cold c. hot fudge
b. light d. rich

7. The following are thickening agents used in preparation of

sauce, EXCEPT
a. baking powder c. cream
b. cornstarch d. flour

8. Which of the following is considered the simplest dessert?

a. custard c. gelatin
b. fruits d. puddings

9. All of the following are characteristics of good

fruit desserts, EXCEPT
a. appetizing aroma c. simple and
attractive
b. slightly chilled temperature d. moderately sweet

10. A good baked custard has

a. irregular shape c. soft texture
b. smooth texture d. thin syrup

19
 MODULE 8

QUALIFICATION TITLE : FOOD TRADES NC II

UNIT OF COMPETENCY : PREPARE APPETIZERS AND

SALADS (HOT AND COLD)

MODULE TITLE : PREPARING APPETIZERS

AND
SALADS (HOT AND COLD)

NOMINAL DURATION : 60 hours

20
WHAT IS THE MODULE ABOUT?

The module deals with the skills, knowledge, and attitudes

required in preparing and presenting appetizers and salads in a
commercial kitchen or catering operation.

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

a. prepare and present a variety of salads and dressings;
b. prepare and present a range of hot and cold appetizers;
and
c. store appetizers and salads.

WHAT DO YOU ALREADY KNOW?

Pre-test
Directions:

Let us find out how much you already know about preparing,
presenting and storing appetizers and salads. Read each of the
following questions carefully and choose the letter of the correct
answer. Write your answer in your test notebook.

1. Which one is suspended in a mixture of two immiscible liq-

uid?
a. appetizer c. salad
b. emulsion d. oil and vinegar

2. Which of the following is used for a salad plants or greens?

a. appetizer c. salad
b. emulsion d. salad dressing

3. Which of the following types of salad dressing is popular on

tossed salads?
a. cooked salad dressing c.thousand-island
dressing
b. French dressing d. vinaigrette dressing

4. Which of the following types of salad contains one or a

combination of fruits plus a dressing?
a. coleslaw c. high protein salad
b. fruit salad d. vegetable salad

21
 5. Which of the following types of salad is the combination
of vegetables with protein foods?
a. fruit salad c. gelatin salad
b. high protein salad d. vegetable salad

6. Which type of salad dressing is simple and easy to prepare?

a. cooked dressing c. mayonnaise
b. French dressing d. thousand-island
dressing

7. Which of the following is an emulsion?

a. cooked dressing c. mayonnaise
b. french dressing d. balsamic dressing

8. Which of the following are finger foods?

a. canapés c. salad
b. hors d’ oeuvres d. soup

9. Which are small pieces or portions of highly seasoned food,

usually served before a meal?
a. antipasto c. soup
b. canapés d. salad

10. Which of the following techniques is the most commonly use

in storing salads and appetizers?
a. chilling c. freezing
b. cold storage d. refrigerating

11. Which is used to measure liquid ingredients like water and

oil?
a. glass measuring cup c. mixing bowl
b. measuring spoon d. strainer

12. Which of the following are tiny open faced sandwiches, of

bite size and usually high flavored?
a. appetizer salad c. cocktail
b. canapés d. relishes

13. Which of the following appetizers are served between the

soup and fish course?
a. cold hors d’oeuvres c. rich hors d’oeuvres
b. hot hors d’oeuvres d. relishes

14. Which of the following appetizers consists of shrimps,

lobsters, fruit and vegetable juices?
a. canapés c. hors d’oeuvres
b. cocktail d. relishes

22
 15.What kind of appetizers are pickled herring, smoked salmon,
chopped chicken livers and stuffed eggs?
a. appetizer salad c. hors d’oeuvres
b. canapés d. relishes

LESSON 1

PREPARING AND PRESENTING A VARIETY OF SALAD

AND DRESSING

WHAT IS THE LESSON ABOUT?

The lesson deals with the classification of salads according to

use ingredients, preparation and presentation of salads, salad
dressings, and sauces according to acceptable enterprise standard.
It also deals with the hygiene principles and practices applied in
preparing salads.

WHAT WILL YOU LEARN?

At the end of lesson, you should be able to:

a. classify salads according to use and ingredients;
b. prepare salads, salad dressings and sauces following cor-
rect procedure;
c. apply the principles and practices of hygiene in preparing
salads; and
d. serve salad attractively.

LET US STUDY

 entree - main course of a meal

 diminutive – tiny or small
 whet – stimulate
 limp – lacking stiffness or rigidity
 crisp – firm and fresh
 immiscible – not capable of mixing, as oil and water

Today we find salads used as appetizers, main courses,

accompaniments to the entree and as refreshments. As appetizers

23
served at the beginning of the meal, they feature crisp greens,
vegetables, or tart fruits with the added zest of a highly seasoned
dressing. Salads that serve as refreshment are usually made of
frozen fruits or colorful gelatin with fruits. They may be served with
small sandwiches or rolls.

Culinary Terms on Salads

1. Salad is a term used for a dish made of salad plants or

greens, alone or in combinations with other food, plus a
dressing.
2. Salad dressing is usually an emulsion. It contains acid, usu-
ally vinegar or lemon juice, fat, seasonings and sometimes
other ingredients.
3. Emulsion is a mixture of two immiscible liquids which are be-
ing suspended in the other.

Classification of Salads

1. According to use
a. As appetizer. Ideally, an appetizer salad is light. It must
whet rather than satisfy the appetite. A light tossed salad of
greens with French dressing is recommended.

b. As accessory to the main dish. Salads are most often

served as accessory to the main dish or entrée. A main dish
which is relatively light would need a hearty accompanying salad
while a heavy dinner is usually complemented with a light salad.

c. As main dish. Sometimes a salad is used as a main dish.

Salads used for this purpose are usually heavy. A potato salad
with chicken is an example of this kind of salad.

d. As dessert. Fruit salads or fruit gelatins are usually a fa-

vorite dessert especially in parties or dinners.

2. According to Ingredients
a. Fruit salads. A fruit salad may contain one or more
combination of fruits plus dressing. The dressing may be
made up of evaporated or condensed milk, whipped cream,
cream or cheese.

b. Vegetable salads. Almost all vegetables can be made into

salads. Raw vegetable salads have become popular.

c. High protein salads. These are usually substantial salads

that form the basis for a meal. High protein salads are
usually a combination of vegetables with protein foods such
as shrimps, fish, meat, cheese or egg.

24
Important Factors to consider in Salad Preparation

1. Quality of ingredients. The quality of the salad can be no

better than it ingredients. Quality focuses on freshness,
not only in purchasing but also in preparation.
2. Eye Appeal. It should be attractive, appetizing and taste-
ful in appearance.
3. Simplicity. This is the basis of real beauty in salad. Don’t
overdo by being too elaborate or by over garnishing. Re-
member the rule K-I-S- KEEP IT SIMPLE.
4. Neatness. Keep salad neatly placed inside the rim of
plate.
5. Contrast of Harmony. Contrast in color for your garnish-
ing can accentuate the appearance of the salad.
6. Proper Food combinations. Pineapples and coconut go
well with chicken but not compatible with tuna. Choose
combination with care.
7. Foods should be identifiable. Taste of the food that you
are using as a base should be identifiable when you taste
the salad. In many instances, the dressing dominates the
taste.
8. Keep foods properly chilled. This does not mean ice-cold.
Just as fine wine logde much of its flavor when served
too cold, so does salads.
9. Serve hot foods hot; cold foods cold. Cold salads should
therefore be served in cold plates.
10.Keep it clean and crispy. This is done by washing greens
in large quantity of water and drain well. Remove the
green
from the water and not vice-versa so as to allow the dirt
to settle to the bottom of the container and not back
to the greens.
11. Flavorful. Tempting to the palate. This is particularly
important for appetizers salads. If prepared and
presented
properly, it will truly be stimulating to the appetite.
12. Food should be properly drained. Water or excess juices
will weaken dressings and will make your salad look
sloppy. Drain all the ingredients well.
13. Do not overcook food. Over cooking will destroy the
color and its vitamins and minerals as well.

25
Types of Salad Dressing

1. French dressing is popular on tossed salads. Thin dressing is

simple and easily prepared. French dressing is the separable
liquid food or the emulsified viscous fluid prepared from edible
vegetable oil, specified acidifying agent and seasonings.
2. Mayonnaise is the emulsified semi- solid food prepared from ed-
ible vegetable oil, vinegar or lemon juice, egg yolk or whole egg
and one or more optional ingredients such as salt, paprika, a
sweetening agent and monosodium glutamate.
3. Cooked dressing. Cooked dressing resembles mayonnaise. The
only difference is that cooked dressing makes use of cooked
starch paste to substitute part of the egg yolk. Commercially
made cooked dressing is labeled “salad dressing”.

Salad dressing is the emulsified semi-solid food prepared

from edible vegetable oil, an acidifying agent, one or more of the egg
yolk prepared with a food starch. and cooked or partly cooked
starchy paste. Salad dressing maybe seasoned with salt, sugar,
mustard, paprika and monosodium glutamate.

STANDARD RECIPES OF SALAD

VEGETABLE SALAD

“COLESLAW”

Ingredients:
1 small firm head of cabbage
1 cup cooked salad dressing
Salt
Olives or tomato wedges for garnish

Procedure:
1. Cut the head in quarters, remove the core.
2. Shred cabbage very finely. Place the shredded cabbage in a
bowl of iced water or with some ice cubes, allow to crisp for
10 minutes, if desired.
3. Drain in a dry towel just before serving. Add enough salad
dressing to merely moisten it and then toss with a fork.
4. Place in the serving bowl. Garnish simply with olives or
tomato wedges, if desired.

This salad is probably the least expensive. It is nutritious and

one of the most popular. It is appropriate to be served with fish and

26
meat, and is just right with sandwiches.

“FRUIT SALAD”

Ingredients:
2 cups unpeeled apples, cubed

1 cup pitted dates

1 cup celery chopped

3 tablespoons lemon juice

½ cup all purpose cream
Garnish, if desired
¼ cup nuts

Salad greens

Procedure
1. Assemble all utensils and supplies.
2. Carefully wash the celery, apples and salad greens. Refriger-
ate the salad greens.
3. Cubed the apples in rather large pieces, and cover with
lemon juice to prevent discoloration. Also chop the celery
and dates in rather large pieces.
4. Combine the chopped ingredients with the dressing using a
fork.
5. If desired, chill the salad in a covered bowl.
6. Serve on crisp salad greens.

This salad is suitable for refreshment plate at a party or

for serving lunch or supper. It maybe prepared in advance.

“JELLIED MEAT SALAD”

Ingredients:
1 tablespoon gelatin
¼ cup cold water
1½ cup hot stock
2 tablespoon lemon juice
¼ teaspoon salt
½ cup chopped vegetables
2 tablespoon green pepper cut
in thin shreds
1 cup diced meat (beef, veal, chicken)

27
Procedure:
1. Soften gelatin in cold water for about 5 minutes.
2. Bring the broth to a boil, remove from fire and add the
softened gelatin, lemon juice, and salt. Stir until the
gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consis-
tency of unbeaten egg white.
4. Fold in to the thick mixture chopped meat, vegetable and
green pepper.
5. Pour in to a loaf pan or individual molds and chill several
hours.
6. When firm, unmold and serve on salad greens. Garnish
with mayonnaise.

Gelatin salads are colorful and attractive. They are

inexpensive and may use left- over fruits (except fresh pineapple),
vegetable, and meats. They may be prepared in advance and kept
for consumption for several days.

Standard Recipes for Salad Dressings

“FRENCH DRESSING”

Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or
lemon juice, and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

“MAYONNAISE DRESSING”

Ingredients:
½ teaspoon mustard ½ teaspoon salt
¼ teaspoon sugar pinch pepper
pinch paprika 1 egg
2 cups salad oil 3 tablespoon lemon juice or

28
vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix
well.
2. Gradually add the first ½ cup of the oil, almost drop by
drop, beating well. Then add the lemon juice and the rest
of the oil slowly and continue beating all during these ad-
ditions.
3. Transfer to the covered refrigerator jar and store.

COOKED SALAD DRESSING

Ingredients:
3 tablespoons flour 2 tablespoons sugar
½ teaspoon dry mustard 2 teaspoons salt
2 cups milk 1 egg
1/3 cup vinegar or lemon juice 2/3 cup fortified
margarine

Steps in preparation:
1. Sift the flour, sugar, salt, mustard, onto the top of a dou-
ble boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the
remaining milk.
3. Cook over low heat until the mixture thickens. Stir con-
stantly.
4. Place over hot water on the bottom of the boiler. Cook for
10 minutes and stir occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly
add to the cooked mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the
rotary beater about twice for improved texture.
7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced

cook.
It is inexpensive and not as rich as mayonnaise.

Principles and Practices of Hygiene in Preparing Salads and

Salad Dressing

Washing all salad vegetables is important to ensure food safety.

29
 Washing is done in the following manner:

1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g

(litter) of powdered or liquid detergent in 4L (1gallon) of water.
Make sure there is no undissolved powder.

2. Soak the vegetable in this solution for about 1 minute. Ingredi-

ents that have to be peeled should have their skin washed too.

3. Gently rub the vegetable surface with your finger taking care
not to break tissues. Use brush vegetable; pay special attention
to the stems, and areas such as between leaves that usually
harbor soil, worms, insects, or tiny stones.

4. Rinse the vegetables in tap water several times to ensure that

no more detergent or soap remains.

5. The vegetables may further be sanitized in a mild solution

potassium permanganate or hypochlorite by soaking for about a
minute, then rinsing again.

6. Spin-dry the vegetables in a salad spinner, or dry by putting

them on a clean cloth or disposable paper. Make sure that the
greens are dry. When greens are wet and combined with the
dressing the moisture will prevent the dressing from coating the
leaves. This makes the dressing very dilute and tasteless, and
reduces the crispness of the salad.

Others wash salad vegetables only in lukewarm water. Cold

running water is, however, preferable.

LET US REMEMBER

Salads are used as appetizers, main dishes, accompaniments to

the entrée and as a refreshment plates. Garnishes play the same role
in a salad in as much as color accents and accessories do on others.
The simple arrangements are the most attractive. A salad dressing is
inexpensive, easy to prepare, and especially delicious when prepared
at home.

HOW MUCH HAVE YOU LEARNED?

Directions. Read each of the following items carefully and choose

the letter of the correct answer. Write your answer in your test
notebook.

30
 1. A dish made of salad plants or greens, alone or in combina-
tion with other food plus a dressing is called
a. emulsion c. salad dressing
b. salad d. vegetable salad

2. Which of the following salad contains one or more combina-

tion of fruits plus a dressing?
a. coleslaw
b. fruit salad
c. high protein salad
d. vegetable salad

3. Which of the following types of salad dressing is popular on

tossed salad?
a. cooked salad dressing
b. french dressing
c. thousand-island dressing
d. vegetable dressing

4. Which of the following is usually a combination of vegetable

with protein foods?
a. fruit salad
b. high protein salad
c. gelatin salad
d. vegetable salad

5. A mixture of two immiscible liquids, one being suspended in

the other is
a. emulsion
b. salad
c. salad dressing
d. vinaigrette dressings

RESOURCES:
Tools and Utensils
 Mixing bowls
 Measuring cups/spoons
 Colander/strainer
 Paring knives
 Cutting/ chopping board
 Casserole
Equipment:
 Freezer/chiller
 Cooking range
 Working table
Supplies and materials
 Fresh vegetables
 Fresh Fruits

31
  Meat
 Sauces
 Spices

REFERENCES

De Leon, Sonia Y. Ph.D. Et.al, Basic Foods for Filipinos,

copyright 1999, pp. 420-432

Lewis, Dora S., et.al., Family Meals and Hospitality,

Copyright 1955, pp. 41-48
LESSON 2

PREPARING AND PRESENTING A RANGE

OF HOT AND COLD APPETIZERS

WHAT IS THE LESSON ABOUT?

The lesson deals with the identification of ingredients used for

appetizers, classifications of appetizers, equipment used in the
production, preparation and presentation of appetizers attractively
according to enterprise standards.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. identify the ingredients used for appetizers;
b. classify appetizers;
c. identify the equipment used in appetizers; and
d. prepare and present appetizers attractively.

LET US STUDY

 Hors d’ oeuvres-variety of appetizers

 Cocktail – dish of fruit, shellfish that is served before a meal
 Relishes – chop pickles
 Canapés – small pieces of bread filled
 Glaze – to add luster to a food by coating with syrup

32
 Appetizers are small pieces or portions of highly seasoned food,
usually served before a meal to induce and stimulate one’s appetite.
It gives relish to the food we eat.

A good appetizer, whether hot or cold should be light and served

in small quantities, Fresh vegetable and salads, fruits, or meat or
even fish can be made into appetizers.

Classification of Appetizers according to Ingredients

Appetizers are classified as cocktail food, appetizers salad,

hors d’oeuvres, canapés and relishes. They usually come in
combination of meat, seafood, poultry, fruit, vegetables and daily
products and shell fish. Appetizers can be served as hot and cold
depending on how it is placed in the menu.

1. Cocktail. Usually consist of shrimps, lobster, crab meat,

shellfish, fruits as well as fruits and vegetables juices.
2. Appetizers Salads. Include pickled herring, chopped chicken
livers, smoked salmon and stuffed eggs.
3. Hors d’eouvres. While often served preceding a meal, they
are served as the food at cocktail parties involving alcoholic
beverages.
a. Hot Hors d’oeuvres are served between the soup and
fish course. In today’s shortened menus, they are often
served instead of hot entrée. The size and richness de-
pend upon the composition of menu. Many hot hors
d’oeuvres are suited for serving a small ala carte dishes,
and usually described as hot dish.
b. Cold hors d’oeuvres should stimulate appetite, and
therefore should always be served at the first course in
the menu. There are five types of cold hors d’oeuvres
and they are served as follows:
 Plate of Hors d’oeuvres may consist of shrimps,
smoked beef, poached egg, Spanish sardines and
lettuce, sauce can be served at the side
 Grisson Platter may consist of two kinds of cold
meat, such as ham, smoked beef, peppered ham.
Sauce can be served at the side.
 Hors d’oeuvres Platter. A well presented platter with
a limited choice of simple or more expensive foods.
The basic rules is “small quantity, but big in quality”
and at the same time attractively served. It may con-
sists of shrimps with jelly, asparagus tip with mush-
rooms, sardines with onion rings, tomatoes stuffed
with salad and chicken loaf.

33
  Assorted hors d’oeuvres can be served in special por-
tioned platters with dishes or even from a serving
cart.
 Rich hors d’oeuvres - still a classical form of presen-
tation. Lobster should always be included. The hors
d’oeuvres dish system in conjunction with a silver
platter can be used, but it is also possible to arrange
the center pieces on a silver platter covered with
meat jelly and served with accompaniments in a
small separate bowls or container.

4. Canapés. They are tiny open-faced sandwiches, of bite size

and usually high flavored or tangy.
5. Relishes. This includes carrots and curl lettuce, cucumber
sticks, turnips, horse radish, celery hart, black olives, green
olives, peanut, chips and shrimps cropeck

Equipment and Tools used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid

ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They
come in various sizes and volumes.
3. Glass measuring cup – container is usually transparent. It
is smooth in the inside with the graduation mark on the
outside to read. This is used for measuring liquid
ingredients like water and oil.
4. Mixing bowls – these containers have smooth, rounded
interior surfaces with no creases to retain some mixture.
5. Mixing spoon. - is used for mixing ingredients. It is made of
wood in different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit
and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander

PREPARATION FOR APPETIZERS

GREEN SALAD
Recipe:

Ingredients:
3 can whole green asparagus, 17 oz
Each, vertically packed

34
 Lettuce leaves
Homemade mayonnaise, or commercial mayonnaise, thinned
Light cream
2 hard cook eggs, sieved

Procedure
1. Drain asparagus, trying to keep spears whole.
2. Place lettuce leaves on salad plates and arrange asparagus
on lettuce leaves, or asparagus may be placed in vegetable
bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg
5. Chill before serving.

LET US REMEMBER

As appetizers are served at the beginning of the meal, they

feature crisp green, vegetables, or tart fruits with the added zest of
highly seasoned dressing. Seafood, meat, cheese salads accompanied
by a soup, bread and beverage are substantial enough to provide a full
meal.

HOW MUCH HAVE YOU LEARNED?

Answer the following questions on a separate sheet of paper.

1. How are appetizers classified?
2. What are the tools and equipment used in preparing
appetizers?

APPLY WHAT YOU HAVE LEARNED?

Prepare and present Hot Hors d’oeuvres in an attractive

manner.

Evaluation Sheet of Finished Product

GENERAL APPERANCE GOOD FAIR POOR

a. attractive and appealing to
appetite
b. good color combination
c. ingredients cooked just right
d. correct consistency
e. appropriate tools and materials
used.
f. proper used of table
appointments

35
RESOURCES
The following resources are needed:
 Equipment
Gas range/ Stove
 Tools and Utensils
Table
Table appointments
Measuring cup/ Spoon
Strainer/ Colander
 Supplies and Materials
Ingredients for appetizer

REFERENCES

Sandoval, Maria Teresa G., Culinary Arts 3 and 4, Copyright 1993,

pp. 85-86.
De leon, Sonia Y., Ph. D. et al, Basic Foods for Filipinos 3rd Edition,
Copyright 1999, pp.420-429

LESSON 3

STORING APPETIZERS AND SALADS

WHAT IS THE LESSON ABOUT?

The lesson deals with storage of salads and appetizers using

appropriate container to maintain freshness, quality and taste.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. select appropriate container for storing salads and
appetizers; and
b. store salads and appetizers properly.

LET US STUDY

 Chilling is to refrigerate or to reduce the temperature of food.

 Cold storage is the process of preserving perishable food a
large scale by means of refrigeration. 36
 Storing salads and appetizers is one of the most important
activities done after preparing them to maintain freshness and
avoid spoilage.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamina-

tion.
2. Washing of utensils and equipment thoroughly.
3. Keep off hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

Storing Techniques

Storing foods could be done through the following techniques:

1. Refrigerate – to keep food cold or cool.

2. Cold storage – the process of preserving food by means of
refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

Tools and Equipment

1. Chillers
2. Refrigerator
3. containers for salad and appetizers

LET US REMEMBER

Using appropriate equipment and containers are important in

maintaining quality and taste of salads.

HOW MUCH HAVE YOU LEARNED?

Direction: Answer the following questions briefly. Use a
separate paper as answer sheet.
1. What are the sanitary practices to observe in storing salads
and
appetizers?
2. Why is proper storing of salads and appetizers
advantageous?

LET US APPLY WHAT YOU HAVE LEARNED

Demonstrate the proper storage of salads

37
REFERENCES

Llgas, Avelina I., et al, Home Technology Food Management and

Service I, pp. 62-63.

Post-test

Direction: Read each of the following questions carefully and

choose the letter of the correct answer. Write your answer in your
test notebook.

1. A mixture of two immiscible liquid, one being suspended in

the other is_________
a. appetizer c. salad
b. emulsion d. oil and vinegar

2. A term which is used for a dish made of salad plants or

greens, alone or in combination with other food, plus a
dressing.
a. appetizer c. salad
b. emulsion d. salad dressing

3. Which of the following types of salad dressing is popular on

tossed salads?
a. cooked salad dressing c. thousand-island dressing
b. French dressing d. vegetable dressing

4. Which of the following types of salad contains one or a

combination of fruits plus a dressing
a. coleslaw c. high protein salad
b. fruit salad d. vegetable salad

5. Which of the following types of salad is the combination of

vegetables with protein foods?
a. fruit salad c. gelatin salad
b. high protein salad d. vegetable salad

6. This type of salad dressing is simple and easy to prepared.

a. cooked dressing c. mayonnaise
b. French dressing d. thousand-island dressing

7. The emulsified semi- solid food prepared from edible

vegetable, oil, vinegar or lemon juice, egg yolk or whole
egg and one or more optional ingredients.
a. cooked dressing c. mayonnaise
b. French dressing d. thousand island dressing

8. These are finger foods which include many kinds of dip eaten
with small crackers, potato chips, or a piece of bread or toast.

38
 a. canapés c. salad
b. hors d’ oeuvres d. soup

9. These are small pieces or portions of highly seasoned food,

usually served before a meal.
a. antipasto c. soup
b. canapés d. salad

10. Which of the following techniques is the most common when

storing salads and appetizers?
a. chilling c. freezing
b. cold storage d. refrigerating

11. A tool which is used to measure liquid ingredients like water

and oil.
a. glass measuring cup c. mixing bowl
b. measuring spoon d. strainer

12. These are tiny open faced sandwiches, of bite size and
usually high flavored.
a. appetizer salad c. cocktail
b. canapés d. relishes

13. Appetizers that are served between the soup and fish course
a. cold hors d’oeuvres c. rich hors d’oeuvres
b. hot hors d’oeuvres d. relishes

14. Which of the following appetizers consists of shrimps,

lobsters, fruit and vegetable juices?
a. canapés c. hors d’oeuvres
b. cocktail d. relishes

15. Pickled herring, smoked salmon, chopped chicken livers and

stuffed eggs are called _________________ appetizers.
a. appetizer salad c. hors d’oeuvres
b. canapés d. relishes

39
40