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Documentation in TLE

This documentation report summarizes preparing salads and salad dressings during the second quarter. It describes measuring and mixing ingredients like mayonnaise and oils to make French dressing and mayonnaise. Demonstrations were given on preparing these dressings in front of a pan. Finished products of cooked salad mayonnaise dressing and French dressing were submitted.

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Joshua Ocariza Dingding
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657 views2 pages

Documentation in TLE

This documentation report summarizes preparing salads and salad dressings during the second quarter. It describes measuring and mixing ingredients like mayonnaise and oils to make French dressing and mayonnaise. Demonstrations were given on preparing these dressings in front of a pan. Finished products of cooked salad mayonnaise dressing and French dressing were submitted.

Uploaded by

Joshua Ocariza Dingding
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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TLE-COOKERY 9

DOCUMENTATION REPORT
SECOND QUARTER
PREPARING SALADS AND SALAD DRESSING

Doing the mise


enplace for the
mayonnaise and
French salad
dressing.

Our
demonstration in
French dressing
and mayonnaise
dressing in front

We first
measure the
liquid or powder
ingredients for
flavoring the
dressing. Then,
we mix or we
blend the

This is our
Finished product of
cooked salad
mayonnaise dressing
Submitted by:
and French
dressing in
a
Ms.
Sarah dressing.
Dingding (kordillera)
Task #1 and #2

pan. Task #3

Our mixture is
being

Submitted to:

mixed
to form a
Renelda
Atanacio
paste for
waldorf salad.

Waldorf Salad

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