Republic of the Philippines

DEPARTMENT of EDUCATION
Region VII, Central Visayas
Division of Cebu Province
District of San Fernando
San Fernando National High School
South Poblacion, San Fernando, Cebu 6018

Self Learning Home Task

Subject Area/s: COOKERY Grade/Section: Grade 9 Quarter: 2 Week: 2-3

MELC: Prepare a Variety of Salad and Dressing Competency Code: No Code in MELC

Name:__________________ Section: _____________ Date: ______________

School: San Fernando National High School District: San Fernando 1

A. Readings/ Discussions

PREPARE SALAD AND DRESSING:

Prepare a Variety of Salad

Ingredients for salad making:

Ingredients of Salads Freshness and variety of ingredients are essential for high
quality salads.

1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone
lettuce, Chinese cabbage, Spinach, Sprouts

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower,

celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.

3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower, corn,
pimientos, olives, peppers, cucumber.
4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons,
oranges, papaya, peaches, pears, mangoes.

6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat,
bacon, eggs, hard cooked, cheese, cottage cheese, aged or cured types.

7. Miscellaneous – gelatin, nuts

Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads
 Neat, accurate cutting of ingredients is important because the shapes of the vegetables
add to eye appeal.
 Cut vegetables as close as possible to serving time or they may dry or shrivel at the edges.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before using.
 Starches, pastas and legumes should be cooked until completely tender but not overcooked.
 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.
 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 toughens the proteins in the beans.
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed with mayonnaise
and the completed salad mixture must be kept chilled at all times.
 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.
  Potatoes for salads should be cooked whole before peeling and cut in order to preserve
nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions and water
chestnuts are used.
 Blend ingredients like potatoes and some foods maybe marinated in seasoned liquid such as
vinaigrette before being mixed with mayonnaise and other ingredients.
 Fold in thick dressings gently to avoid crushing or breaking the main ingredients.
 Bound salads are portioned using scoop to give height and shape to the salad.
 For plated salads, serve on a base with greens and choose attractive, colorful garnishes when
appropriate.
3. Fruit Salads
 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.
 Broken or less attractive pieces of fruit should be placed on the bottom of the salad while more
attractive pieces arranged on top.
 Some fruit discolor when cut and should be dipped into an acid such as tart or fruit juice.
 If both vegetables and fruits salads are being prepare, vegetables salad should be prepared
first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are used to add tartness.
4. Composed Salads
 Prepare and season each ingredient separately and evaluate the flavor and quality.
 Arrangements maybe plated ahead of time and add delicate ingredients just before serving.
 Flavors and textures of all ingredients should provide pleasing contrast
 Observe general concepts of plating and presentations of output.
5. Gelatin Salads
 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.
 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.
 To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not lump because the
gelatin granules are held apart by sugar granules.
 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.
 Do not add raw pineapple and papaya to gelatin salads because these fruits contain enzymes
(bromelain and papain, respectively) which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding because they will
water down the gelatin.
 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
 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.
 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, 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 dominate the taste. The size of cut should be bid 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 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.

“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. Refrigerate 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 may be prepared in advance.
Prepare Variety of Salad Dressing
Ingredients of Salad Dressing
Salad dressings are liquid or semi liquids used to flavor salads. The flavors of most salad dressings
are not modified by cooking. The quality depends directly on the quality of the ingredients used.
Most salad dressings are made primarily of oil and acid with other ingredients added to modify the flavor
or texture.
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but
not appropriate with every food. Examples: corn oil, soybean oil, canola oil, peanut oil, olive oil,
walnut oil.
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5%
acidity, but some range from 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier dressings.
For safety, pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings
include mustard, ketchup, Worcestershire sauce and various kinds of cheeses.
 Types of Salad Dressings
1. Oil and Vinegar dressings – Basic vinaigrette is a simple
mixture of oil, vinegar and seasonings which is an
example of temporary emulsions. The ratio of oil to vinegar
is 3 parts oil to 1 part vinegar. However, it can be
changed depending upon the taste. Less oil makes the dressing
tarter, while more oil makes it taste milder.
2. Emulsified Dressings – Mayonnaise is an emulsified
dressing. It is more often serves as the base for wide
variety of other dressings. Mayonnaise based dressings
are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to mayonnaise, but it
has a tarter flavor, while mayonnaise is richer and milder. Cooked dressing is made with little or no oil
and with a starch thickener.
 B. Exercises

Exercise 1: Direction: Fill in the blanks with the word/s to make the sentence correct and
complete.
1. Canned fruits and other juicy items must be well before being added or they will dilute
the gelatin and weaken it.
2. Flavors and textures of all should provide pleasing contrast.
3. Some fruit discolor when cut and should be dipped into an such as tart fruit juice.
4. Cooked ingredients must be thoroughly before being mixed with
 mayonnaise and the completed salad mixture must be kept chilled at all times.
5. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to
6. Cooked vegetables should have a firm, texture and good color.
7. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve .
8. Broken or less attractive pieces of fruit should be placed on the of the salad, with
the more attractive pieces arranged on top.
9. Arrangements maybe ahead of time only if the components will hold well.
Add delicate items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not
because the gelatin granules are held apart by sugar granules.

Exercise 2: Think and Compare!

a. Compare how to dissolve unflavored gelatin and flavored gelatin. (10 points). Arrange the following
procedure in salad production. Write the step number before each sentence.

_________ Do not add dressing to green salads until serving.

Prepare all ingredients .Wash and cut greens, fruits, vegetables, and garnishes. Prepare
cooked vegetables and mix bound and marinated salads. Have all ingredients chilled.
Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.
Place bases on all plates.
Arrange body of salad on all plates.
Refrigerate until serving
Garnish all salads

C. Assessment/Application

Assessment/Application:

Write √ on the blank if the statement shows important factors and safety procedure in salad
preparation and ꓫ if it does not show important factors and
safety procedure. Write your answer in your notebook.

_1. It should be attractive, appetizing, creatively presented.

2. Serve hot foods while hot and cold foods cold.
3. Contrast and color harmony. Contrast in color for your garnishing can accentuate the
appearance of the salad.
4. Quality of ingredients is not important.
5. Drain all the ingredients well. Water or excess juices will weaken dressings and will
make your salad look messy.
6.Overcook food. Food and ingredients when overcooked enhance the
color and its vitamins and minerals as well.
 7. Keep it clean and crispy. This is done by washing greens in 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.
8. Flavorful. Tempting and stimulating if prepared and presented properly.
9. Keep salad neatly placed in a plate.
10.Plating and presentations of output is not necessary.

Congratulations! You did a great job! Rest and relax a

while then move on to the next lesson.
Good luck!

Prepared by:

ESMAELITA J. DICDIQUIN
Teacher

Verified by: LOWELLA C. CAPANGPANGAN, Dev. Ed.D

Principal 1