ST. VINCENT BLESSED SCHOOL OF MANILA, INC.

732 INSTRUCCION ST. SAMPALOC, MANILA

Tel #: 8741-8955 / 8-788-3238/ 09771147197
Email Address: [email protected]
Facebook Page: St. Vincent Blessed School of Manila, Inc.

LEARNING MODULE
QUARTER 1
K to 12 Basic Education Curriculum
Technology and Livelihood Education

HOME ECONOMICS
COOKERY

Grade 9

Prepared By:

MA. CRISTINA G. LINDOG

 TABLE OF CONTENTS

Page

Introduction …………………………………………………………......................p. 3

QUARTER I

Lesson 1 - Personal Entrepreneurial Competencies ………………………….pp.4 - 9

Lesson 2 - Business Environment and

Business Opportunities……………………………………………pp.10-12

Lesson 3 - Cleaning and Sanitizing Kitchen Tools

and Food-contact Surfaces………………………………………pp.13-25

Lesson 4 - Cleaning and Sanitizing Kitchen Premises………………………...pp.25-30

Lesson 5 – Preparing Appetizers………………………………………………...pp.30-36

Lesson 6 – Preparing Salad and Dressing………………………………………pp.36-43

References…………………………………………………………………………..pp.44
 INTRODUCTION

Technology and Livelihood Education is composed of four (4) areas namely;

Agriculture and Fishery, Home Economics, Information and Communications
Technology, and Industrial Technology. This module focuses on the Home Economics
course - Cookery 9.

Cookery 9 is a compilation of all the necessary lessons which will open an

opportunity for developing and enhancing the skills that are needed in cooking and
different methods of food preparation. Each lesson consists of the following:

What Do You Already Know – pre-assessment activities

What do You Need Know - information sheet
How Much Have You Learned – self-check
How Do You Apply What You Have Learned – operation sheet
How Well Did You Perform – scoring rubric

This module is designed to serve as a resource material for learners to

accomplish this course. It also provides varied and relevant activities to demonstrate an
understanding of concepts and core competencies prescribed by TESDA in obtaining a
National Certificate in the future.

3
 QUARTER 1

CONTENT STANDARDS: The learner demonstrates understanding of core concepts and

theories in cookery lessons.

PERFORMANCE STANDARDS: The learner independently demonstrates core

competencies in cookery as prescribed in the TESDA Training Regulation.

MOST ESSENTIAL LEARNING COMPETENCIES

1. Recognize the Personal and Entrepreneurial characteristics (PECS);

2. Identify job opportunities through customers’ needs and wants and/market analysis;
3. Explain basic concepts in cookery
4. Discuss the relevance of the course
5. Explore opportunities for cookery as a career

LESSON 1: PERSONAL ENTREPRENEURIAL COMPETENCIES

DURATION: 1 Week

What Do You Already Know?

 
PRE-ASSESSMENT

THE STORY BEHIND YOUR SUCCESS

Read and learn from the stories of the following successful personalities. Write the personal
entrepreneurial competencies they possess that led them to making their own name in the food
industry.

Entrepreneur Personal Entrepreneurial Competencies

1. Larry Cruz (Founder of LJC Restaurant

Group)

2. Gaita Fores (President of Cibo Inc.)

3. Pacita Juan (CEO and President of Figaro

4
Coffee Company)

4. Johlu Koa (CEO of French Baker)

5. Alfredo Yao (Founder and Chairman of

Zesto – Corporation)

What Do You Need To Know?

 
INFORMATION SHEET

Entrepreneur

An entrepreneur is comprehensively defined by Zimmerer & Scarborough (2005) as

someone who “creates a new business in the face of risk and uncertainty for the
purpose of achieving profit and growth by identifying significant opportunities and
assembling the necessary resources to capitalize on them” (p.3). They are the ones
who act on their business ideas.

Personal Entrepreneurial Competencies

There have been many studies to characterize “the entrepreneurial personality”;

although there is no isolated set of traits that guarantee success, there were identified
behaviors found common to most successful entrepreneurs. There is a well-known
research on human behavior done by McClelland and McBer which identified 10
behavioral patterns organized into three general clusters: the achievement, planning,
and power clusters (SERDEF, 2007; 1998). It was found out that these behaviors were
also typical entrepreneurial behaviors. The entrepreneurial qualities, more known as the
Personal Entrepreneurial Competencies (PECs) are as follows:
Achievement Cluster

 Opportunity seeking – Entrepreneurs have a good eye for spotting business

opportunities and act on these opportunities appropriately.
 Persistence - Entrepreneurs do not easily give up in the face of obstacles. They will take
repeated or different actions to overcome the hurdles of business. This includes making
a personal sacrifice or extraordinary effort to complete a job.
 Commitment to work contract - Entrepreneur do their best to satisfy customers and to
deliver what is promised. They accept full responsibility for problems when completing a
job for customers.
 Risk-taking - Entrepreneurs are known for taking calculated risks and doing tasks that
are moderately challenging.

5
  Demand for efficiency and quality - Entrepreneurs see to it that the business meets or
exceeds existing standards of excellence and exerts efforts to improve past performance
and do things better. They set high but realistic standards.

Planning Cluster

 Goal setting - Entrepreneur knows how to set specific, measurable, attainable,

realistic, and time-bound (SMART) goals. It is easy for them to divide large goals
into short-term goals.
 Information seeking - Entrepreneur update themselves with new information
about her customers, the market, suppliers, and competitors. This is rooted to
their innate sense of curiosity.
 Systematic planning and monitoring - Entrepreneurs develop and use logical,
step-by-step plans to reach their goals. They monitor progress towards goals and
to alter strategies when necessary.

Power Cluster

 Persuasion and networking - Entrepreneurs know how to use the right strategies to
influence or persuade other people. They have naturally established a network of people
who they can turn to in order to achieve their objectives.

 Self-confidence - Entrepreneurs have a strong belief in themselves and their own

abilities. They have self-awareness and belief in their own ability to complete a difficult
task or meet a challenge.

How Much Have You Learned?

 
Directions: Identify the traits described in the statements below. Write the
answer on the line before the number.

1. I like challenges.
2. I want things to be perfect.
3. I do not give up easily.
4. I am not afraid to ask questions.
5. I can easily convince other people.
6. I enjoy working alone.
7. I finish my work on time.
8. I plan my daily activities.
9. I see things in different perspectives.
10. I will be successful three years from now.

6
 How Do You Apply What You Have Learned?
 
SELF- EVALUATION TEST

Directions: Read each statement carefully and answer honestly based on how well it
describes you. There are five choices as follows: Please write the number you have
selected on the space before each statement. Some statements may be similar but no
two are exactly alike. Please go through each statement and answer all the items.

________ 1. I look for things that need to be done.

________ 2. When I am faced with a difficult problem, I spend a lot of time trying to find
a solution.
________ 3. I complete my work on time.
________ 4. It bothers me when things are not done very well.
________ 5. I prefer situations in which I can control the outcomes as much as
possible.
________ 6. I like to think about the future.
________ 7. When starting a new task or project, I gather a great deal of information
before going ahead.
________ 8. I plan a large project by breaking it down into smaller tasks.
________ 9. I get others to support my recommendations.
________ 10. I feel confident that I will succeed at whatever I try to do.
________ 11. No matter whom I’m talking to, I’m a good listener.
________ 12. I do things that need to be done before being asked to by others.
________ 13. I try several times to get people to do what I would like them to do.
________ 14. I keep the promises I make.
________ 15. My own work is better than that of other people work with.
________ 16. I don’t try something new without making sure I will succeed.
________ 17. It’s a waste of time to worry about what to do with your life.
________ 18. I seek the advice of people who know a lot about the tasks I am working
on.
________ 19. I think about the advantages and disadvantages or different ways of
accomplishing things.
________ 20. I do not spend much time thinking how to influence others.
________ 21. I change my mind if others disagree strongly with me.
________ 22. I feel resentful when I don’t get my way.
________ 23. I like challenges and new opportunities.
________ 24. When something gets in the way of what I’m trying to do, I keep on trying
to accomplish what I want.
________ 25. I am happy to do someone else’s work if necessary to get the job done
on time.
________ 26. It bothers me when my time is wasted.
________ 27. I weigh my chances of succeeding or failing before I decide to do
something.
________ 28. The more specific I can be about what I want out of life, the more
chances I have to succeed.
________ 29. I take action without wasting time gathering information.
________ 30. I try to think of all the problems I may encounter and plan what to do if
each problem occurs.
________ 31. I get important people to help me accomplish my goals.

7
________ 32. When trying something challenging, I feel confident that I will succeed.
________ 33. In the past, I have had failures.
________ 34. I prefer activities that I know well and with which I am comfortable.
________ 35. When faced with major difficulties, I quickly go on to other things.
________ 36. When I am doing a job for someone, I make a special effort to make sure
that person is happy with my work.
________ 37. I am never entirely happy with the way things are done; I always think
there must be a better way.
________ 38. I do things that are risky.
________ 39. I have a very clear plan for my life.
________ 40. When working on a project for someone, I ask many questions to be sure
I understand what that person wants.
________ 41. I deal with problems as they arise, rather than spend time trying to
anticipate them.
________ 42. In order to reach my goals, I think of solutions that benefit.
________ 43. I do very good work.
________ 44. There have been occasions when I took advantage of someone.
________ 45. I try things that are very new and different from what I have done before.
________ 46. I try several ways to overcome things that get in the way of reaching my
goals.
________ 47. My family and personal life are more important to me than work deadlines
I set for myself.
________ 48. I find ways to complete tasks faster at work and at home.
________ 49. I do things that others consider risky.
________ 50. I am as concerned about meeting my weekly goals as I am for my yearly
goals.
________ 51. I go to several different sources to get information for tasks or projects.
________ 52. If one approach to a problem does not work, I think of another approach.
________ 53. I am able to get people who have strong opinions or ideas to change their
minds.
________ 54. I stick with my decisions even if others disagree strongly with me.
________ 55. When I don’t know something, I don’t mind admitting it.
Please proceed to the next section where you may determine your score. The point
system will indicate whether you manifest strong tendencies or weak inclinations
towards a particular behavior.

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an

entrepreneurial career. (Eds.) Maghirnf, T., Librando, P., Esguerra, D., & Recio, D. In
Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and
Development Foundation, Inc. in cooperation with UP-ISSI. pp: 41-43

8
 How Well Did You Perform?
 
OPERATION SHET

PEC’s Scoring Sheet

Please enter your ratings in the PECs scoring sheet. The number in parenthesis
corresponds to the questionnaire item number. Notice that the item numbers are listed
consecutively for each column. Perform the addition and subtraction as indicated in
each row to compute for each PEC.

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial
career. (Eds.) Maghirang, T., Librando, P., Esguerra, D., & Recio, D. In Introduction to
Entrepreneurship. Quezon City: Small Enterprises Research and Development Foundation, Inc.
in cooperation with UP-ISSI. pp: 43-44

9
 LESSON 2: UNDERSTAND BUSINESS ENVIRONMENT & BUSINESS
OPPORTUNITIES

DURATION: 1 Week

What Do You Already Know?

 
PRE-ASSESSMENT

Directions: Complete the table by providing the products/outputs you want to prepare
as part of a food-related income-generating project in school. Provide the following
resources needed to implement the project.

Resources
Product/Output
Money/Capital Materials Machines

What Do You Need To Know?

 
INFORMATION SHEET

THREE (3) GENERAL APPROACHES ENTREPRENEURS USE TO IDENTIFY

OPPORTUNITIES (Barringer and Ireland, 2010)

1. Observing Trends

10
 a. Economic Forces - Society’s economic condition dictates the capability
of people to acquire their needs and wants.

Example: In the fast food industry, with a weak economy, people would
prefer to eat in fast food chains where menus are much affordable than
those in more formal and casual diners.

b. Social Forces – People’s current lifestyles and prosperities.

Example: Most people prefer to eat out.

c. Technological Advances – The growing role of modern technology,

which enhances convenience and efficiency.

d. Political Action and Regulatory Changes - Changes in regulations and

laws to protect the environment, such as the new provisions on the use of
plastic materials in packaging foods, which opens business opportunities
for manufacturing companies that produce some other materials as
options for packaging food products.

2. Solving Problems

Finding a solution to a particular problem may bring about business

opportunities. For example, in waste management disposal, the accumulation of
garbage may get out of control to the point that here is no more available landfill
in which to store all the garbage collected. To solve the problem, Republic Act
No. 9003 was promulgated, setting guidelines and targets in handling solid
waste, with provisions that include composting, recycling, and the like, which
provide business opportunities. If you have attended events showcasing recycled
products, you will see how communities and individuals now have one more
available means of livelihood.

3. Finding Gaps in the Marketplace

a. Collect information through continuous scanning of business environment

– Use formal and informal ways like accessing network through personal
contacts, attending public meetings, listening to group discussions of
business experts subscribing and surveys, reading business-related
materials and interviews.

b. Do a screening process in order to shorten your list of choices – This has

to be in accordance to your personal preference and firm level screening
to make sure that your choice is suited for you. Your personal preference
has something to do with market availability, technical viability, financial
feasibility, and government support in the prospective business.

c. Do a personal analysis before going into business – This requires a deep

commitment and entails the use of resources like money, materials, and
machines. Moreover, there is risk involved because you do not know if
your business will turn out to be successful. Thus, there is a need to
identify your strengths and weaknesses, as well as challenges,
opportunities, and threats in the business environment. You also need to
assess your personal values – your philosophy and principles, outlook,
and aspirations where business is concerned.
11
 How Much Have You Learned?
 
Directions: Tell whether the terms below fall on environmental trends under
economic forces, social forces, technological advances, or regulatory changes.
Write your answer on the line.

1. Lifestyle
2. Computer
3. Affordable
4. Law
5. Traditions
6. Expensive
7. Rules and regulations
8. Internet
9. Guidelines
10. Social Media

How Do You Apply What You Have Learned?

 
FACTORS THAT INFLUENCE THE BUSINESS ENVIRONMENT

Direction: Conduct an interview on the small food-based business enterprise listed

below that are available in your community and try to find out the adjustments they
made to meet the factors that influence the needs and wants of their customers.

Business Economic Social Technological Political and

Opportunities Force Force Advances Regulatory
in the Food Changes
Industry

Bakery

12
 Burger Stand

LESSON 3: CLEANING AND SANITIZING KITCHEN TOOLS AND FOOD-

CONTACT
d.
SURFACES

DURATION: 2 WEEKS

What Do You Already Know?

 
PRE-ASSESSMENT

Directions: Multiple Choice. Read the following statements carefully .Choose the letter that
best describes the statement. Write your answer on the line.

1. Which of the following is a material used for salad making and dessert that need great
care to ensure long shelf life?
a. Glass c. Cast Iron
b. Aluminum d. Stainless Steel

2. Which of the following appetizers are made out of thin slices of bread in different
shapes?
a. Relish C. Hors D’ Oeuvres
b. Cocktail d. Canapé

3. Aling Tessie find it hard to remove tough soils from the used pots and pans. It does not
respond to different cleaning agents she used. If you will help her, which of the following will
you recommend that will surely solve her problem?

a. Abrasive c. Detergent
b. Acid Cleaner d. Solvent Cleaner

4. It is small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
a. Appetizer c. Hamburger
b. Dessert d. Salad dressing

5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the

business and sees to it that he has enough supply of materials the next day. This kind of
character shows that he is
a. creative c. motivated
b. passionate d. committed

6. Which of the following situations is good housekeeping practice best shown?

a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
13
 c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and
home appliances

7. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears

8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé c. Relish
b. Cocktail d. Salad

9. Your younger sister accidentally swallowed poison. What first aid treatment should you
do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets

10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils

11. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent

A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4

12. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using

14
 What Do You Need To Know?
 
INFORMATION SHEET

Care of Kitchen Tools and Equipment

Any kitchen tools and equipment will last long if given proper care. The stove, sink and
cabinets should be cleaned and sanitized regularly. The garbage can should be kept
covered, cleaned and emptied often. Small tools and equipment such as paring and
butcher knives, kettles, pots and other tools should receive regular care by cleaning and
sanitizing them after using. Warm water will facilitate removing of grease. The use of
vinegar added to water is very good disinfectant and stain/grease remover. Be sure to
air dry them before storing because moist utensils will attract cockroaches and wet
shelves can develop disagreeable odor.

Factors that influence the cleaning process

 Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning process
and will affect the cleaning compound used, along with the method of cleaning.

 Time – the longer a cleaning solution remains in contact with the equipment surface,
the greater the amount of food soil that is removed. More time in contact with the soil
reduces the chemical concentration requirements.

 Temperature – soils are affected by temperature in varying degrees. In the presence

of a cleaning solution most soils become more readily soluble as the temperature
increases.

 Chemical concentrations – it varies depending on the chemical itself, type of food soil,
and the equipment to be cleaned. Concentration will normally be reduced as time and
temperature are increased.

 Mechanical force – is as simple as hand scrubbing with a brush or as complex as

turbulent flow and pressure inside a pipeline. This aids in soil removal and typically
reduces time, temperature and concentration requirements.

 Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may
require additional buffering agents. Water used for cleaning and sanitizing must be
potable and pathogen free.

Chemicals used in cleaning and sanitizing kitchen tools and equipment.

15
Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes
food, soil, or other substances. The right cleaning agent must be selected because not
all cleaning agents can be used on food-contact surfaces. (A food-contact surface is the
surface of equipment or utensil that food normally comes into contact.) For example,
glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used
because they might leave an unsafe residue on the food contact surface. The label
should indicate if the product can be used on a food-contact surface. The right cleaning
agent must also be selected to make cleaning easy.

Cleaning Compound

1. Detergents. These are cleaning agents,

solvents or any substance used to wash
tablewares, surfaces, and equipment. Example:
soap, soap powders, cleaners, acids, volatile
solvents and abrasives.

2. Solvent Cleaners commonly referred to as

degreasers used on surfaces where grease has
burned on. Ovens and grills are examples of areas
that need frequent degreasing. These products
3. are
Acid Cleaners. Used periodically in removing
alkaline based and are formulated to dissolve
mineral deposits and other soils that detergents
grease. cannot eliminate such as scale in washing machines
and steam tables, lime buildup on dishwashing
machines and rust on shelving. (Ex.: phosphoric acid,
nitric acid,etc.) These products vary depending on the
specific purpose of the product.
4. Abrasives – are generally used to remove heavy
accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must
be carefully used to avoid damage to the surface
being cleaned.

Steps in Washing Dishes

1.) Wear rubber gloves if you have dry hands or other skin problem. If you are wearing
long sleeves, roll them up or put them under the gloves. Wear aprons too.

2.) Scrape all the large pieces of food on the dishes and place it in a compost bin or
garbage can.

3.) Stack the dishes in the proper order namely: glassware, silverware, chinaware, and
utensils. Stack them to the right of the sink so that work progresses from right to left.

16
4.) Fill the sink with water and add a considerable amount of detergent. The hotter
the water, the better it’s sanitizing and grease-cutting properties but use tolerable heat
(66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.

5.) Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap
each piece individually and rinse in hot water.

6.) Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water. Remember to
keep an eye when you should change the dish washing water.

7.) Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t
forget to clean the bottoms. If anything was burnt or overcooked to pots or casserole
dishes, put a little extra soap and water in it and let it stand while you wash the other
dishes. Take note that any oil residue left will lead to burn food during the next cooking
session.

8.) Lay your dishes out on a rack to air-dry or wipe them clean with a towel.

9.) There should be no visible matter and no "greasy" feel. Run a hand over the
dish to ensure that they are thoroughly cleaned. If there are still some grease remaining,
consider rewashing the item.

10.) Rinse out brush, sponge and allow to dry. Sterilize your equipment often using
boiling water with bleach. When a sponge or brush starts to smell unpleasant, throw it
away.

11.) Wipe down the sink and your tools. Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges need to be left out to air dry, or thrown into
the washing machine. Remember to replace sponges and rags frequently.

Tips and warnings to observe in washing the dishes

 Wash glassware first, before greasy pots and pans.

 Rubber gloves will protect hands and manicures, and allow you to use hotter water for
washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting
grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for hand
washing dishes.
 Keep dishwashing liquid out of the reach of children.

Tips:

1. Dishes can be washed easily if you keep them under the water while scrubbing them
for particles to lift away. Bring the dish out of the water to check for any missed spots.

17
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking
time while you wash another dish.

3. Try drying pots and pans with a paper towel to reduce residue from the pan which
causes staining the dishcloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening.

Dish washing silverware can be tricky. Use a lint free cloth for drying silverware.

How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board

The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure
to bacteria. Proper cleaning of the cutting board is essential to your good health.
Whether you use a wood or a plastic cutting board, you should clean and sanitize it after
every use.

 Cleaning the Cutting Board

After you used the cutting board for slicing, dicing, or chopping all kinds of neat
goodies, use a metal scraper or spatula to scrape away any remaining bits and
pieces of food. Throw the scrapings into the garbage disposal, garbage
receptacle, or trash bin.

Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a
temperature of at least 165°F, then you can probably place a high-density plastic
cutting board into the dishwasher. Moreover, if your dishwasher has an
antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand.
Allow the board to air dry.

 Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the following procedure:
wet the stained area with water and sprinkle it with vinegar, kalamansi and allow
to melt undisturbed for twenty-four hours. Stains can also better removed by
using diluted bleaching agent or natural acid like calamansi or vinegar.

Rinse the salt from the cutting board with clean water. Using the salt and clean
water, create a paste. Use a clean nylon scrubbing sponge or a clean toothbrush
to scour or scrub the paste on the stained area of the cutting board. Rinse the
area clean with fresh water. Repeat the procedure to guarantee that you have
removed all of the stain. Rinse the board clean. Scrub the cutting board with hot,
soapy water and rinse with clean water. Allow it to air dry.

 Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine
bleach solution. For this solution, combine one teaspoon of bleach to one quart
of water. Pour the solution onto the entire surface area of the board and allow it
to sit undisturbed for several minutes. Rinse the board clean with water. Allow it
to air dry or use a clean cloth to dry it.

If you prefer, you may use a vinegar solution in place of the bleach solution.
Simply combine one part vinegar to five parts water. Use this solution in the
same manner as the one explained for the bleach solution.

18
  Storing the Cutting Board

Once the cutting board has completely dried, store it vertically or in an upright
position. This helps to avoid moisture from getting trapped underneath the board
and the accumulation of dust or grime.

Methods of Cleaning Equipment

 Foam – You use this to increase the contact time of the chemical solutions to improve
cleaning with less mechanical force

 High Pressure – used to increase mechanical force, aiding in soil removal. In high
pressure cleaning, chemical detergents are often used along with an increase
temperature to make soil removal more effective.

 Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and pipelines
of liquid process equipment. A chemical solution is circulated through a circuit of tanks
and or lines then return to a central reservoir allowing the chemical solution to be
reused. Time, temperature and mechanical force are manipulated to achieve maximum
cleaning.

 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of other
equipment. This requires disassembly for proper cleaning. Parts removed for cleaning
are placed in a circulation tank and cleaned using a heated chemical solution and
agitation.

 Mechanical – it normally involves the use of brush either by hand or a machine such
as a floor scrubber. Mechanical cleaning uses friction for food soil removal.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm
water to remove loose food soils.

2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is based
on the manipulation of the four basic cleaning factors and the method of cleaning.
Typically, alkaline chemical solutions are used for the cleaning cycle.

3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the
cleaning cycle,to thoroughly remove all remaining chemical solution and food soil
residues.

4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left
and removes any mineral soil present.

5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both
time and chemical concentration are critical for optimum results.

Equipment Sanitation Procedures

1. Range

19
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grits, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while
electric burners should be cleaned with a brush or with a damp cloth.

2. Dishwashing machine

a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. Slicers

a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover blades after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

4. Refrigerator

a. Wipe up spilled foods immediately

b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly

5. Sink and Drains

a. Keep outlet screened at all times

b. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of
water)
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow
e. Replace washers immediately on leaking faucets.

Proper sanitation of kitchen tools and equipment after cleaning them is important
in order to prevent contamination of foods that may cause foodborne disease (also
known as foodborne illness or food poisoning which is any illness that results from
eating contaminated food.) and to minimize the chances of transmitting disease

20
organism to the consumer by having bacteria-free and safe processing, preparation,
cooking, eating and storing utensils. Harmful bacteria are the most common cause of
food poisoning, but other causes include viruses, parasites, toxins and contaminants.
The organisms that cause the most illnesses, hospitalizations, and deaths are:

 Salmonella
 Norovirus
 Campylobacter
 Toxoplasma
 E. coli O157
 Listeria
 Clostridium perfringens.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant than radiation. The item to be
sanitized must first be washed properly before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be
less effective on a surface that has not been properly cleaned.

Methods of Sanitizing

1. Thermal Sanitizing. It involves the use of hot water or steam. There are three
methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is
the most common method used in restaurants. If hot water is used in the third
compartment of a
three-compartment sink, it must be at least 171°F (77°C). If a high-temperature ware
washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at east
180°F (82°C). For stationary rack, single temperature machines, it must be at least 165oF
(74°C). Cleaned items must be exposed to these temperatures for at least 30 seconds.

2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary

ammonium. Different factors influence the effectiveness of chemical sanitizers. The
three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is between
55F (13C) and 120F (49C).
c. Contact time. In order for the sanitizer to kill harmful microorganisms, the cleaned
item must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.

Approved for food contact surface application

 Have a wide range or scope of activity

 Destroy microorganisms rapidly

21
 Be stable under all types of conditions
 Tolerant a broad range of environmental conditions
 Readily solubilized and possess some detergency
 Low in toxicity and corrosivity
 Inexpensive

Don’t you know that heat sanitizing has several advantages over chemical sanitizing
agents? It’s because it:

 can penetrate small cracks and crevices;

 is non-corrosive to metal surfaces;
 is non-selective to microbial groups, except for heat resistant microbes;
 leaves no residues; and

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Time Advantage Disadvantage

Chlorine 50ppm in water 7 seconds Effective on a Corrosive,
between 750F to wide variety of irritating to the
1000F bacteria; highly skin,
effective; not effectiveness
affected by decreases with
hard water; increasing pH
generally of solution;
inexpensive deteriorates
during storage
and when
exposed to
light; dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 12.5-25ppm in 30 seconds Forms brown Effectiveness
water that is at color that decreases
least 75F indicates greatly with an
strength; not oncrease in pH
affected by most active at
hard water; pH 3.0; very
less irritating to low acting at
the skin than pH 7.0); should
chlorine; and not be used in
activity not lost water that is at
rapidly in the 120F or
presence of the hotter; and
organic matter. might discolor
equipment and
surfaces

22
Quaternary U to 200ppm in 30 seconds Non-toxic, Slow
Ammonium water that is at odorless, destruction of
Compounds least 75F colorless, non- some
corrosive, non- microorganism
irritating; stable s; not
to heat and compatible with
relatively stable some
in the presence detergents and
of organic hard water.
matter; active
over a wide pH
range

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are very
important to prevent recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

 stored in clean storage areas; and
 handled properly to minimize contamination of food contact surface.

9 Steps in Organizing Kitchen Cabinets

Pretend it has a glass door and that everyone is going to see what’s inside.
1. Remove all the equipment and scrub shelves with soapy water.
2. Think about what you reach most often and make sure it gets a position that’s easy to
reach.
3. Take a cabinet full of glasses and line them up by color. Make sure all of the front are
facing out and straight. (Jeff Lewis-Style)
4. Take a step back after one shelf is done and makes someone else look at what
you’ve done.
5. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination
6. Cups, bowls, and glasses must be inverted for storage.
7. When not stored in closed cupboards or lockers, utensils and containers must be
covered or inverted whenever possible. Utensils must be stored on the bottom shelves
of open cabinets below the working top level.
8. Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and resistant to chipping.
9. Drawers must be made of the same materials and kept clean. Full-lined drawers are
not acceptable, but the use of clean and removable towels for lining drawers is
acceptable.

How Much Have You Learned?

  23
A. Directions: Watch a video presentation on how to sanitize kitchen tools and
equipment and make a narrative report about what you have learned in the
presentation. Be guided by the following questions:

1. What is the video presentation all about?

2. How are kitchen tools and equipment sanitized in the presentation?
3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an appropriate application of safety measures in the presentation?

B. Directions: Below are some of the kitchen tools and equipment. In column A draw a smiling
face if you are familiar with the use of the tools and materials, and a sad face if you are not
familiar with the materials. In column B put a check opposite the given materials if you had
an experience on cleaning, sanitizing and storing the kitchen tools and equipment and a cross X
if no experience.

Column A Column B
Kitchen Tools and Equipment I know I can clean, sanitize
and store
1. Pots and Pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator

How Do You Apply What You Have Learned?

 
Directions: Test your understanding by answering the following questions.

1. Why it is important to clean, sanitize and store equipment properly?

2. Discuss procedure involved in manual and mechanical dishwashing?
3. Explain good housekeeping practices that must be observed to maintain cleanliness
and sanitation.

How Well Did You Perform? 24

 
 CRITERIA 4 3 2 1
Organization Exceptionally Generally Lacks clarity, Unclear,
clear, easy to clear, able to difficult to impossible to
understand. understand understand understand
Statement of Given One procedure Two Have not
Procedures complete is lacking in procedures are mention any
procedures in accomplishing missing in the correct
accomplishing the task narration procedure in
the task accomplishing
the task
Completeness Able to finish Able to finish Able to finish Was not able
of Task the task ahead the task on the task late to finish the
of time time task

LESSON 4: CLEANING AND SANITIZING KITCHEN PREMISES

DURATION: 1 Week

What Do You Already Know?

 
PRE-ASSESSMENT

Direction: Answer the following questions on a separate sheet of paper.

1. Why is it important to clean and sanitize kitchen premises? Cite at least

two (2) reasons.
2. Give at least three (3) reasons why we need to consider the right amount
of chemical agents used in cleaning and sanitizing kitchen premises.
3. Give at least three (3) things to do to prevent accidents during a hands-on
activity.

What Do You Need To Know?

 
25
INFORMATION SHEET

SURFACES TO BE CLEANED IN THE KITCHEN PREMISES

Walls

1. Clear the light furniture and cover heavy fixtures in the area to avoid
damaging these during the process of cleaning.
2. Use gloves, face mask, and for protection purposes.
3. Dust the walls using a broom, a dusting brush, or a vacuum cleaner.
4. Pre-rinse the wall by splashing water if possible. If not, you can use wet
sponge or cleaning cloth.
5. Wash it using sponge or cleaning cloth. Prepare two buckets-one for
cleaning with soap and the other one with water for rinsing – right after the
solution is applied. Change the rinsing water when it is not clear enough to
rinse the surface.
6. Wipe the wall starting at the base. Start in the lower part of the wall
moving up. If the wall is too wide, start on your left side up to the side
within your reach and gradually move as the cleaning progresses.
7. Gradually dry the rinse surface as you go to avoid stain and drip marks on
the floor.
8. Then disinfect it with chemical solution using clean sponge or cloth.

Floors

1. Sweep the floor using a broom to remove the dust and other particles.
2. Mop or spray a cleaning solution. Allow it to work for 5 – 10 minutes.
3. Scrub the floor using brush with strong bristles.
4. Rinse it with enough water, use a clean mop or wet vacuum to remove the
dirty water. Always work on the surface within your reach and move
backward to avoid stepping the already mopped floor. Go back to the
place beyond your reach and repeat the process.
5. Disinfect the floor after rinsing with chemical solution.

Shelves and Drawers

1. Remove all the items from the shelf and drawer.
2. Itemize them in one place to make it easy to find and organize when
returning it again after cleaning.
3. Dust it with feather duster and wipe it using wet cloth. If there are several
racks, start at the top and work way down. By doing this, the dust coming
from the top will not fall in the areas you already cleaned.
4. If the drawers are lined, remove the lining and clean the surface.
5. After dusting, use designed cleaning agent for the type of materials the
shelves or drawers are made. Use of cleaning cloth and wipe it to clean
the shelf down.
6. Rinse and dry it with clean cloth. Disinfect if after cleaning, especially on
the area where food is located.
7. Replace the drawer liner and return the removed items according to their
uses and functions.

26
 Additional Tips and Advice When Cleaning Shelves\

1. Use appropriate chemical solution when removing greasy residue.

2. Dust the shelves at least weekly to help reduce the time spent for
cleaning.
3. When removing items on shelves, take opportunity to sort and take away
those items that may already be thrown away.

BENCHES AND WORK SURFACES

Working Table

a. Brush, wipe, or scrape surface to remove all obvious dirt.

b. Rinse to remove all remaining food particles.
c. Wash with hot clean water.
d. Rinse with hot clean water.
e. Wipe over with sanitizer according to label directions.
f. Air-dry the table after cleaning and sanitizing.

Sink and Drains

a. Keep outlet screened at all times.

b. Flush daily with 1 gallon of solution, made up od strong solution soda
(4oz. to 2 gal. of water)
c. Clean and replace greased tray regularly.
d. Force pump if drain is slow.
e. Replace washers immediately on leaking faucets

COOKING EQUIPMENT AND APPLIANCES

Range

a. Remove all bum sediments and wipe grease from top of range after each
use.
b. Scrape grease from curbs and opening hinges.
c. When cool, wash top of range.
d. Run oiled cloth over top of range.
e. Clean oven by removing grates, scraping off food deposits, washing and
drying.
f. Keep burners clean. Gas burners can be soaked and srubbed with stiff
brush, while the electric burners should be cleaned with damp cloth.
g. Before replacing, rub with oil-damp cloth to avoid rusting.

Dishwashing Machine

a. Remove strainer pans. Wash and stack them outside the machine until
next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove

27
 foreign particles.
d. Wash the table and top of machine.
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

Slicers

a. Clean immediately after using, especially after slicing vegetables and

nuts.
b. Remove all the parts that needed cleaning.
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

Cold Storage Equipment

Refrigerator and Freezer

a. Wipe up spilled foods immediately.

b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly.
d. Flush drains weekly.

How Much Have You Learned?

 
Direction: Apply what you have learned by writing in the boxes the steps
in cleaning and sanitizing kitchen premises.

1. Shelves and drawers

2. Floors

28
3. Working Table

How Do You Apply What You Have Learned?

 
Directions: Group yourselves to do task below. You will be evaluated
based on the given standard score sheet.

Task
Perform the following procedures in cleaning and sanitizing kitchen
premises.

1. Walls
2. Floors
3. Shelves and drawers
4. Benches and work surfaces
a. Working table b. Sink and drains
5. Equipment and appliances
a. Range b. Refrigerator and Freezer

How Well Did You Perform?

 
STANDARD SCORE SHEET

29
 Criteria Score Good (3) Fair (2) Poor (1)

Followed all the Forgot one step Forgot 2-3 steps

Performance steps

Accomplished Accomplished the Accomplished the

Speed the task ahead of task on time task beyond the
time time limit
Cooperation Cooperation There was no
Work within the group within the group cooperation within
Attitude was evident was sometimes the group
seen
Total Score

LESSON 5: PREPARING APPETIZERS

DURATION: 2 Weeks

What Do You Already Know?

 
PREASSESSMENT

Directions: Identify the following. Choose the correct answer from the box below and
write it before the number.

1. This is the appetizer which may be in the form of fruit juice mixed with little
alcoholic beverage or seafood like shrimps, crabs, or lobster served with a
slightly seasoned sauce.
2. These are salty, tart, or crispy food that use vegetable slices as base.
3. It is also a type of five-star cold appetizer recipe.
4. You can use this appetizer as a light lunch.
5. This is also a five-star vegetarian cold appetizer.
6. This is a combination of meat, poultry, fish, and vegetables served on a
small skewer.
7. This appetizer uses shells made from puff pastry called a bouche.
8. These can be made from ground beef, poultry, veal, or pork.
9. These are appetizers made of blanched bacon that are wrapped around
vegetables, seafood, chicken liver, meat poultry, or fruits.
10. These are made from hallowed out potatoes that are filled with a
combination of ingredients such as cheese, bacon, and chives.

Brochettes Cocktails
Filled pastry shells Vegetable Hors D’oevers
Meatballs Zestry party snack mix 30
Rumakis Pita Salad
Stuffed potato skins Baba ganoush
 What Do You Need To Know?
 
INFORMATION SHEET

APPETIZER – defined as small amount of food usually taken before the main course to
stimulate appetite.

WHEN DO WE SERVE AN APPETIZER?

1. It is usually served before the main course.

2. It can be served on occasions where eating takes time like wedding party.
3. It may also be served in parties taken after a regular meal time.
4. In a mid-afternoon party wherein the host does not have any intention of serving
dinner after a party.
5. During an evening party after dinner, it can be served later in the form of snacks.

CLASSIFICATION OF APPETIZERS

1. Hors d’oeuvres – These are small bite sizes of meat, fish, cheese, fruits, and
the like on sticks or toothpicks.

2. Canapés – These are small bite sizes of bread, pastry, crackers, etc. with base,
toppings, and garnish.

31
 3. Relishes – These are picked and raw item of vegetables usually cut in julienne
like carrots, celery, and the like.

4. Petite Salad – This is a small portion of hot and cold salads.

5. Chips and Dips – These are savory dips with accompaniments such as potato
chips, crackers, and raw vegetables.

6. Soups and Consommés – These comprise liquid food made of meat and
vegetables with stock, juice, water, and another liquid, usually served hot.

7. Cocktails – Generally served chilled in liquid form like juices of fruits and solid
form like fruits, vegetables, and sea food cut into small bite size mixed with sauce
and juice.

VARIETY OF HOT APPETIZERS

32
 1. Brochettes
2. Filled pastry shells
3. Meat balls
4. Rumaki
5. Stuffed potato skin
6. Chicken wings

NUTRITIONAL VALUE OF APPETIZER

The nutritional value of appetizers can be found in different ingredients used in a

given recipe. Most of the ingredients used in preparing appetizers are foods rich in
carbohydrates, fats, protein, vitamins, and minerals.

The manner of preparing the appetizers is a factor that helps in preserving and
maintaining the nutrients present in a particular dish.

Appetizers are classified according to the ingredients used in food preparation.

These are also the first course served in a meal to stimulate appetite.

PLATING AND SERVING APPETIZERS

1. When serving appetizers on individual tables, serve in small plates with garnish
on the side.

2. When the appetizers are served in buffet service, serve them in groups on each
serving plate and allow space in between.

3. Arrange the appetizers and their garnish in a way that is pleasing to the eyes,
enhance appearance and not overpowering the finish product.

4. When serving appetizers in butler service where they are served in plates or
serving trays carried at a standing event, make sure that the items are in one or
two bites in size and can be eaten even without using a knife and a fork.

5. Make sure that the appetizers served have individual toothpicks or table napkins.

HOLDING AND STORING APPETIZERS

1. Hot appetizers should be served hot to be at their best. They should be prepared
just before serving.

2. Baked appetizers should also be prepared just before serving because their taste
deteriorates after some time.

3. Chafing dishes are best options in holding hot appetizers in buffet service.

4. Cold appetizers should be served cold. They are best kept inside the chiller and
taken out just before serving.

SAFETY AND HYGIENIC PRACTICES

1. Clean and sanitize working place.

33
 2. Utensils, tools, and equipment used in the preparation of appetizers should be
sanitized before use.
3. Wear your PPC during hands-on activity.
4. Wash your hands before, during, and after working.
5. Wash the ingredients first before cutting them.
6. Use disposable gloves when plating and garnishing cooked products.
7. Always apply the mise en place while working.
8. Always ask for assistance when in doubt or not sure on what to do when
operating power tools and equipment.
9. Pay attention and concentrate on the assigned task.
10. Report any incident that needs attention to your teacher.

How Much Have You Learned?

 
Directions: Check the appropriate column.

CRITERIA YES NO

I can classify appetizers according to ingredients used

I can differentiate between hot and cold appetizers

I can prepare a variety of appetizers

I can demonstrate the methods of preparing appetizers

I can identify the methods of plating

I can present appetizer attractively

I can identify the tools for garnishing

I can identify the accompaniments of appetizers

How Do You Apply What You Have Learned?

 
A. Study and understand the given recipes below. Prepare a market list of the
following recipes.

1. Cucumber Rita Recipe 6. Fresh Tomato Bruschetta with Basil

34
 2. Golden Chicken Goujons 7. Pineapple Tuna Stick
3. Garlic Butter Shrimp 8. Mango Dip Sauce
4. Pigs in Blankets 9. Tomato Soup
5. Hot Artichoke and Spinach Dip 10. Fresh Fruit Cocktail

B. Prepare your own appetizer of your choice. You are expected to accomplish the
following tasks.

1. Present your chosen recipe of appetizer.

2. Practice personal hygiene in preparing food.
3. Observe sanitation and safety measures while working.

How Well Did You Perform?

 
SCORING RUBRICS

CRITERIA GOOD (3) FAIR (2) POOR (1)

1. Used appropriate tools, utensils,

and equipment

2. Cut and measure the ingredients

accurately

3. Followed the recipe correctly

4. Presented the product neatly and

attractively

5. Product has desired color, texture,

and temperature

6. Product is well flavored and

seasoned

7. Perform mise en place

8. Observed safety measures

9. Observed proper attitude

10. Practiced personal hygiene and

sanitation
TOTAL SCORE

35
 LESSON 6: PREPARING SALAD AND DRESSING

DURATION: 2 Weeks

What Do You Already Know?

 
PREASSESSMENT

Directions: Match column A to column B. Write the letter of the correct answer before
the number.

A B

1. an accent to perk up of highlight the color a. Garnishes

of the main
2. used for piping designs and other cake b. Decorating bag
decorating tasks
3. most important things when you need an c. Decorating tip
additional tip for a new garnish
4. a special type of knife designed specifically d. Grapefruit knife
for cutting grape fruit
5. used for many things in the kitchen such as e. Hand grater
grating cheese, vegetables, zest, and
spices f. Scissors
6. handy utensils that include two sharp blades
operated with a pair of handles g. Stacking Method
7. a technique that adds a dimension of height
to culinary plating, forcing the diner’s eyes to h. Apple cutter/corer
move upward
8. great for cutting vegetables, such as carrots, i. Clock Method
as well as apples
9. requires chefs to think of their plate like the face j. Small Cookie Cutters
of a clock
10. also known hors d’oeuvres cutters

What Do You Need To Know?

 
INFORMATION SHEET

SALADS – classified depending on the ingredients used in preparing them and their
place in a meal. It is important to consider the right kind of dressing to be used in a
particular salad.

36
CLASSIFICATION OF SALADS

A. ACCORDING TO USE

1. As an appetizer – It contains light ingredients and stimulates the appetite,

which is its purpose as the first course of the meal.
2. As side dish – It is considered as side dish and comes with the entrêe.
3. As main dish – Main dish salads are usually heavy as they are meant to
satisfy the appetite.
4. As dessert – The purpose of this salad is to balance the tastes of the
preceding courses. Fruit salads or fruit gelatins are the kinds of salads served
as dessert.

B. ACCORDING TO INGREDIENTS

1. Garden salad – It is also known as green salads or tossed salads.

Garden salad is mostly for the vegan taste buds, but there are exceptions.

2. Vegetable Salad –This involves carrots, cucumbers, onions, tomatoes,

and radishes. Moreover, lot of external ingredients, such as mashed
potatoes, pasta, olives, eggs, cheese, meat or even shrimps, can be
added to the salad.

3. Bound Salads – Ingredients are arranged and tossed in a bowl mixed

with a thick dressing like mayonnaise. Tuna salad, chicken salad, potato
salad, pasta salad, and egg salad are examples.

4. Dinner Salads – Also known as “entrée salads”, these salads are

composed of meat, seafood, and fish as main ingredients.

5. Fruit Salads – These are salad made up of fresh and canned fruits
usually chilled before serving.

6. Dessert Salads – These salads are often sweet made up of gelatin and
whipped cream.

7. Chicken Salad – This is a kind of salad composed primarily of chopped

chicken meat and a fat based binder such as mayonnaise or salad
dressing.

8. Coleslaw – This is a salad consisting primarily and minimally of shredded,

raw, white cabbage.

9. Egg Salad – This is a part of an Anglo – American tradition of salad

involving a high-protein or high-carbohydrate food mixed with seasonings
in the form of spices, herbs, and other foods, and bound with an oil-based
dressing.

10. Potato Salad – It is a dish made from boiled potatoes that comes in many
versions in different regions of the world.

11. Tuna Salad – This is a blend of typically three main ingredients tuna,
eggs, and some from of mayonnaise or mayonnaise-substitute, such as
mustard.

12. Serbian Salad – This is a vegetable salad, usually served during summer

37
 with roast meat and other dishes.

ACCORDING TO PLACE IN THE MENU

1. Appetizer Salad – This salad serves an appetizer before the main course
of a meal.

2. Main Course Salad – This salad gains an important purpose on the

menu, of main course salad. Green salads paired with portions of cooked
chicken, seafood, or meats are a great way for chefs to create lighter
entrées.

3. Salad Bars – These have become a fixture in American casual dining and
fastfood restaurants often called buffets also.

4. Garnishes - These add a bright touch of color and texture for added
appeal.

NUTRITIONAL VALUE OF SALADS AND DRESSINGS

Most salads are composed of vegetables, which are the best sources of
vitamins and minerals. However, most of the dressings are made of oil as main
ingredients. To make dressings healthier, either raw or cooked plant-based
ingredients that contain healthy substances are added.

PARTS OF A SALAD

1. Base – It refers to the bed of leafy greens properly cut and laid atop the plate on
which the salad would be placed. Lettuce is one of the favorites for salad bases.

2. Body – It is the main ingredient of the salad which is the main attraction of the
presentation.

3. Dressing – It gives the salad its flavor. It is the sauce that enhances its natural
flavor.

4. Garnish – It consists of food elements that add form, texture, and color to the
salad.
FACTORS TO CONSIDER IN SALAD PREPARATION

1. Color – Include ingredients of different colors for eye appeal, different nutrients,
and other healthful components.

2. Flavor – Balance strong and mild flavors.

3. Texture – Balance soft with crisp ingredients, juicy with crunchy fibrous with
smooth.

4. Shape - Cut ingredients in different shapes, such as cubes, julienne (matchstick

shape), slices, shredded bits, and wedges.

TECHNIQUES IN PREPARING SALAD GREENS

38
 1. Remove the wilted greens
2. Wash and dry, and store them properly.
3. Cut away the discolored part of leaves.
4. Remove the hard portion of the leaves which is the core or its stem.
5. Lettuce and greens should be cut in bite-size pieces.
6. Greens should be washed by submerging them in cold water.
7. Drain the greens using the colander, but it is best to use a salad spinner

IMPORTANT CINSIDERATIONS IN SALAD PREPARATION

1. Use good quality greens.

2. Prepare a tasty and healthy dressing.
3. Make sure that all the greens on a salad are dressed.
4. Dress the salad gently to prevent bruising and breaking the leaves.
5. Plate the salad section by section, laying the greens on top of the other.

SUGGESTED RECIPES OF SALADS

1. Cheesy Coconut Salad
2. Potato – Carrot Salad
3. Gems Salad
4. Buko Pandan Salad
5. Green Salad

TYPES OF SALAD DRESSING

1. Vinaigrettes – is traditionally made from a base of oil and vinegar.

2. Mayonnaise – is traditionally made of egg yolk, oil, and vinegar mix together,
which underwent the process of emulsion.

3. Emulsified dressing – is done through the process of making mayonnaise. The

only difference is that it has additional ingredients, such as herbs, spices, and
cheese.

INGREDIENTS FOR SALAD DRESSINGS

1. Oils – It is an excellent carrier for the flavors of other ingredients in the dressing
or contributes its own flavor.

2. Vinegars – It was originally made from fermented barley juice, wine, or apple
cider.

3. Mustard – It adds a sharp flavor which helps counter the richness of the oil in

39
 vinaigrette.

PLATING AND PRESENTING SALADS AND DRESSINGS

1. Choose the bowl or plate for the salad. It should be wide-spaced-big enough to
hold both the base and the salad ingredients, and it should be able to enhance
the appearance of the salad and not compete with it.

2. Choose fresh leafy green as base (use good-quality lettuce). It should be airily
piled-up.

3. You may line it up with attractively colored tomatoes and/or chips and nuts. Pile
up the greens well so they stick out nicely.

4. In your choice of salad ingredients, consider their color combination and cut each
ingredient well, preferably with attractive designs.

5. The dressing should be drizzled on the sides and atop the pile of salad
ingredients.

6. Carefully scoop out the salad into your plate.

SAFE AND HYGIENIC PRACTICES IN SALAD PREPARATION

1. Submerge all the salad ingredients in cold water deep enough for them to float
freely to help loosen dirt. Wash them thoroughly. Clean greens should be lifted
using a spider to allow the water to drain off.

2. Maintain the crispiness of salad ingredients by keeping them well chilled.

3. Dressings containing egg and dairy products should be refrigerated or stored

below 41°F (5°C).

4. To prevent the greens and other ingredients from wilting, chill salad plates before
plating.

5. Ready –to-eat food like salad should be prepared using gloves or utensils.

6. Mix the salad and dressing before serving.

7. Use just enough dressing in salads. Overdressed salads will produce a soggy
pile of wilted greens.

How Much Have You Learned?

 
40
 Directions: Identify what is being described. Choose the correct answer from the
box below and write it on the line.

1. It gives the definition to the salads placement on the plate or platter.

2. It is the main ingredient of the salad, this should be the focal point of the
presentation as it sets on top of the base.
3. It is used to enhance the flavor, toasted with the bogy of the salad or served
on the side.
4. It adds texture, color, and form to the salad.
5. It is the fastest way to turn a clove of garlic into small bits.
6. It is also known as French dressing.
7. It is a mixture of two liquids that do not naturally mix such as oil and vinegar.
8. It is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk
and mustard.
9. It is an important item in the cold kitchen because it is often used a base in
creating dressings or cold sauces.
10. It adds a sharp flavor which helps counter the richness of the oil in vinaigrette.

Vinaigrette Base
Emulsified dressings Body
Mayonnaise Dressing
Mustard Garnish
Oils Garlic Press

How Do You Apply What You Have Learned?

 

1. Bring different salad ingredients and dressings. Demonstrate how to make salad.
2. Group the class into five. Each group will prepare salad dressings that are
discussed in the lesson.
Group 1 – Quick Ranch Dressing
Group 2 – Italian Salad Dressing
Group 3 – Ceasar Salad Dressing
Group 4 – Thousand Island Dressing
Group 5 – Creamy Blue Cheese Dressing

3. Evaluate the work of the learners using the rubric.

How Well Did You Perform?

  41
 CRITERIA GOOD FAIR POOR
50 pts 30 pts 20pts

Ingredients Appropriate Learners gathered all Learners gathered Learners returned to

for Salad Assigned ingredients without ingredients with supply table for additional
assistance assistance ingredients

Equipment Including Learners gathered all Needs reminders of that -Learners did not have
Serving Dishes equipment and serving equipment is needed equipment and serving
dishes prior to beginning dishes out prior to
the preparation beginning the preparation

-Learner looked for

various equipment during
preparation, taking up
valuable class time

Pre-preparation -Washed cut salad greens -Needs less than 3 -Needs reminders
reminders during pre- throughout the entire pre-
-Prepared fruits, preparation preparation process.
vegetables, and garnishes Salad greens were not
-Used the appropriate washed
-Placed wet paper towel equipment for ingredients
under cutting board avoiding contamination -Fruits, vegetables, and
garnishes were not
-Used appropriate prepared prior to
equipment for ingredients arranging salad.
avoiding cross
contamination -Did not use wet paper
towel under cutting board

-Cross-contamination
mixing equipment
between raw and cooked
ingredients

Dressing Preparation -Prepared dressing -Needs help with recipe -Did not follow the recipe
following recipe instructions as instructed
instructions
-Placed on salad -Placed on salad and
-Placed on salad appropriately salad is wilted before
appropriately serving

Arrangement -Prepared all ingredients, -Salad components not in -Salad components were
arranged salad plates on order, dressing were not in order, dressing
work table, placed base on added too early and was added too early and
serving plate, arranged lettuce was wilted. lettuce is wilted
body of salad, adds
garnish refrigerates until -Missing main
service, added dressing components of salad
prior to serving

Taste Test of all Salads -Tasted all salads and -Tasted all salads -Tasted some of the
contributed positive, contributed negative salads
constructive comments comments

42
 -Began eating before
-Waited to taste food until -Began eating before the instructor and other
instructor and other other learners and learners were ready,
learners were ready instructor were ready contributed negative or
inappropriate comments

Clean Up/Time -Dishes and equipment -Dishes and equipment -Dishes and equipment
Management cleaned appropriately and cleaned appropriately but left in the sink, not
put away in the proper some were left in wrong cleaned. Items put in
places places wrong places in the
kitchen, floor not swept,
-Worked with group to -Floor counters, and counters and cabinets
clean the entire kitchen cabinets were not that unclean.
unit clean
-Not done when the bell
-Unused ingredients -Done before the bell rang.
wrapped and placed on the rang
supply counter

-Floor swept, sinks dried,

dishcloths put in by
washer, cabinets cleaned

-Done before the bell rang

REFERENCES
 
Basco, E.A. & Villamor, A.D. (2015) TLE – Home Economics
Specialization; COOKERY; Trinitias Publishing Inc., Philippines.

Peralta, J.C. (2014) Modules in Home Economics COOKERY; St.

Bernadette Publishing House Corporation

Esmilla-Sercado, Virginia C. (2015) Skills for a Lifetime in TLE;

JO-ES Publishing House, Inc.

LM TLE9 Cookery from DepEd Tambayan page

https://www.lexico.com/en/definition
https://inquentia.com/
http://www.g-w.com/pdf/sampchap/9781605251189_ch16.pdf

Credits for Image Used: 43

https://www.cnet.com/news
https://www.legendbrandscleaning.com/