9Technology and Livelihood

Education
COOKERY 9
Quarter 2 – Module 2
Preparing a Variety of Salads
and Dressings
These Self – Learning Modules (SLM) were designed and written with you in mind to help
you master the skills onpreparing variety of salads and dressings. The scope of this learning
material focuses on the many different learning situations. Moreover, the language used
recognizes the diverse vocabulary levels of learners. The lessons are also arranged
following the standard sequence of the course. Hence, the order in which you read them can
be changed to correspond with the textbook you are now using.

The SLM contains:

Lesson: Lesson: Variety of salads and dressings

It is divided into three sub lessons, namely:

Lesson 1.1 –Components of salad, Important Factors to consider in Salad

Preparation, Guidelines for Making Salads
Lesson 1.2 - equipment in preparing
salad dressing and their ingredients;

After going through this SLM, you are expected to:

1. identify the components of a salad, factors to consider in salad preparation, and

different kinds of salad dressing and their ingredients;
2. select and use correct equipment in preparing
salad dressing and their ingredients;
3. prepare a variety of salad and salad dressing; and
4. follow workplace safety procedures.

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 Pretest

Directions: Read and analyze each item carefully. Write the letter of the correct answer on
a separate sheet of paper.

1. Which of the following is considered to be the emulsifier dressing?

A. oil B. vinegar C. lemon juice D. seasonings

2. A salad tool used to remove excess water from salad greens.

A. mixing bowls B. salad spinner C. salad servers D. zester

3. Which of the following factor in salad making wherein salad should be

tempting and stimulating if prepared and presented properly?

A. eye appeal . C.proper food combinations

B. quality of ingredients. D.foods should be recognizable

4. The main part of a salad.

A. base B. body C. dressings D. garnish

5. Which of the following is not a factor to consider in salad preparation?

A. Contrast and harmony C. Arrangement of food
B. Quality of ingredients D. Proper food combinations

6. Which of the following ingredients is not used in making French Dressing?

A. mustard B. egg yolk C. oil D. Salt

7. Used to hold salad for mixing or or for tossing.

A. cutting boards C. salad server
B. mixing bowls D. salad spinner

8. What is the range of vinegar acidity when it is used for salad making?
A. 3-5 % B. 4-6 % C. 5-8 % D. 6-9 %

9. Which of the following structures of salad is an edible decorative item that gives
eye appeal and adds flavor to food?
A. base B. body C. dressings D. garnish

10. Which of the following procedures for quantity green salad is the last step to do?
A. Prepare all ingredients.
B. Refrigerate until serving.
C. Add dressing before serving
D. Arrange salad plates on workplace

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11. Vegetables are sometimes marinated or soaked in seasoned liquid before being
made into salad. What will possibly happen if we plate marinated salads too far
ahead of time?
A. The salad becomes soggy.
B. The salad become more palatable.
C. The green vegetables will be crisp and crunchy.
D. The color of the vegetables become brighter.

12. Which of the following is serves as the base for wide variety of other dressings?
A. oil B. vinegar C. mayonaise D. seasonings

13. The uniform mixture of two unmixable liquids, oil and vinegar is called ______.
A. fusion B. emulsion C. mixture D. conflation

14. Which of the following salad dressings is an example of temporary emulsion?

A. French dressing C. cooked salad dressing
B. mayonnaise dressing D. Balsamic dressing

15. It is a seasoned liquid or semi liquid added to the body of the salad to give added
flavor, tartness, spiciness and moistness.
A. base B.body C. dressings D. garnish

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 answer on a separate sheet of paper.

1.1

Salads and dressings

Salad is a combination of vegetables, fruits and other ingredients served with a dressing.
Salads are easy to make and require little in any special equipment.
Structure of a Salad
 Base or Under liner
 A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They
give height to salad.
 Body – main part of the salad
 Garnish – An edible decorative item that is added to salad to give eye appeal,
and adds flavor as well. It should harmonize with the rest of the salad
ingredients.
 Dressing – A seasoned liquid or semi liquid added to the body of the salad to
give added flavor, tartness, spiciness and moistness.

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 dominates the taste.
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.

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.

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  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 toughen 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.
 Bland 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 prepared, 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 ingredients separately and evaluate the flavor and
quality.

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  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 form
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 which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding
because they will watered 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.

Salad Dressings

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 an oil and an 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 as 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
4. Eggyolk – 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

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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 to taste. Less oil makes the dressing more
tart, while more oil makes it taste milder and oilier.

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 starch thickener.

There are variety of dressings based on neither mayonnaise nor oil and vinegar. They
include dressings on sour cream and on fruit juice and yogurt and low calorie dressings. The
important thing is that these dressings should have well balanced flavor with a pleasant
tartness and should harmonize and complement the salad which they are served.
Emulsions in Salad Dressings
The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.
1. Temporary Emulsions – a simple oil and vinegar dressing is called temporary emulsion
because the two liquids always separate after being shaken. The harder the mixture is
beaten or shaken, the longer it takes for it to separate.

2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but the two
liquids do not separate because it contains egg yolk which is a strong emulsifier. The egg
yolk forms a layer around each of the tiny droplets and holds them in suspension. All
emulsions form more easily at room temperature.
Other stabilizers are used in some preparations. Cooked dressing uses starch in addition to
eggs. Commercially made dressings may use such emulsifiers as gums, starches and
gelatin.
“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 vinegar
Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.

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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 additions.
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, and mustard, onto the top of a double 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 constantly.
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.

1.2

Tools, Equipment, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with sharp, sturdy stainless steel blades and with handles
that are securely attached and that feel perfectly comfortable in your hand.
2.Cutting boards – choices of cutting boards are the wooden or blocks and acrylic cutting
boards. When preparing a recipe that contains both meat (or poultry or
seafood) and vegetables requiring cutting, use one board exclusively the vegetables and the
other exclusively for the raw meat to avoid cross-contamination.
3.Peelers - is a kitchen tool consisting of a slotted metal blade attached to a handle that is
used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots,
and fruits such as apples, pears, etc.

4. Citrus zesters - A kitchen zester is approximately

four inches long, with a handle and a curved metal
end, the top of which is perforated with a row of
round holes with sharpened rims. To operate, the
zester is pressed with moderate force against the
fruit and drawn across its peel. The rims cut the
zest from the pith underneath.

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 5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to grate
foods into fine pieces. It was invented by François Boullier in 1540s.
6. Grill pan – used for salad toppings to be broiled or Grilled.
7. Salad Spinners – hold just washed salad leave in a
slotted basket that is made to spin by hand and thus
fling all the water off the leaves into the outer container.

8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements if a
salad before assembling and used to toss and mix all the ingredients together. Used bowls
made of sturdy, heavy glass wares or ceramic, so as not to react with acidic
ingredients.

9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select
materials having enough surfaces to really grasp the ingredients of salad, no matter how
slippery and thus making tossing easier.

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 combining with the dressing
because wet greens will prevent the dressing from coating the leaves. This makes the
dressing very watery and tasteless and reduces the crispness of the salad.

Workplace Safety Procedures

The most important concept to remember is that you are responsible for your own safety and
the safety of others. Most safety practices are common sense. Unfortunately, they can be
forgotten or overlooked unless you make safe practices a habit or an instinct.

The following is a general list of safety precautions you must observe in any work area:

 Don’t fool around. “Horseplay” is one of the biggest causes of injuries on the job and
it may be grounds for dismissal.
 Never work while under the influence of drugs or alcohol, as you are a hazard to
yourself and your co-workers.
 Pay particular attention to moving objects, such as equipment, dollies, mixers, and
slicers.
 Walk, do not run, in the work areas.
 Stay completely alert on the job.
 Avoid back strain by lifting properly.

Three basic rules of kitchen safety, if enforced, will significantly reduce the
likelihood of kitchen mishaps.

1. Do not run: People who rush around in the kitchen tend to take chances that increase
the likelihood of an accident.
2. Keep your mind on your work: People who let their attention wander are a hazard to
themselves and others around them. Lack of interest, personal problems, and distraction by
others can all lead to serious accidents in the kitchen.

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3. Observe all the rules for operating kitchen equipment. Never operate kitchen
equipment until instructed in the correct proced

General Directions:Work on Activities 1-2 that follow. Do it on a separate sheet of paper.

Activity 1A:Label Me!

Direction: Label the parts of the plated salad.Write on a separate sheet of paper.

Activity 1B: Fill Me In!

Direction:Fill in the blanks with the word/s to make the sentence correct. Choose your
answer
from the box below .Writeon a separate sheet of paper.

crisp citrus neatness

eye appeal drained
recognizable stimulating

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 components should be __________ or provide pleasing

contrast.
3. Some fruit discolor when cut and should be dipped into a _______ such as tart fruit juice.

10
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 ____________.

Activity 2: What’s My Name?

Direction: Identify the following kitchen tools used in salad making. Write your answer on a
separate sheet of paper.

1.
4.

3.

2.

5.

Activity 3:Arrange Me!

Direction: Arrange the following steps in making “COOKED SALAD DRESSING” in

chronological order. Write A for the First step, B for the second step and so on and
sofort.

______1. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked
mixture and cook until well blended.
______2. Cook over low heat until the mixture thickens. Stir constantly.
______3. Cool and store in a covered container.
______4. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
______5. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir
occasionally.

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Directions: Complete the 3-2-1 Chart about your discoveries in preparing a variety of
salads
and dressingsWrite your answers on a separate sheet of paper

12
Directions: Read and analyze each item carefully. Write the letter of the correct
answer on a separate sheet of paper.

1. Which of the following structures of salad is an edible decorative item that gives
eye appeal and adds flavor to food?
B. base B. body C. dressings D. garnish

2. Which of the following procedures for quantity green salad is the last step to do?
E. Prepare all ingredients.
F. Refrigerate until serving.
G. Add dressing before serving
H. Arrange salad plates on workplace

3. Vegetables are sometimes marinated or soaked in seasoned liquid before being

made into salad. What will possibly happen if we plate marinated salads too far
ahead of time?
E. The salad becomes soggy.
F. The salad become more palatable.
G. The green vegetables will be crisp and crunchy.
H. The color of the vegetables become brighter.

4. Which of the following is serves as the base for wide variety of other dressings?
B. oil B. vinegar C. mayonaise D. seasonings

5. The uniform mixture of two unmixable liquids, oil and vinegar is called ______.
B. fusion B. emulsion C. mixture D. conflation

6. Which of the following salad dressings is an example of temporary emulsion?

C. French dressing C. cooked salad dressing
D. mayonnaise dressing D. Balsamic dressing

7. It is a seasoned liquid or semi liquid added to the body of the salad to give added
flavor, tartness, spiciness and moistness.
B. base B.body C. dressings D. garnish

8. Which of the following is considered to be the emulsifier dressing?

B. oil B. vinegar C. lemon juice D. seasonings

9. A salad tool used to remove excess water from salad greens.

B. mixing bowls B. salad spinner C. salad servers D. zester

13
10. Which of the following factor in salad making wherein salad should be
tempting and stimulating if prepared and presented properly?

C. eye appeal . C.proper food combinations

D. quality of ingredients. D.foods should be recognizable

11. The main part of a salad.

B. base B. body C. dressings D. garnish

12. Which of the following is not a factor to consider in salad preparation?

C. Contrast and harmony C. Arrangement of food
D. Quality of ingredients D. Proper food combinations

13. Which of the following ingredients is not used in making French Dressing?
B. mustard B. egg yolk C. oil D. Salt

14. Used to hold salad for mixing or or for tossing.

C. cutting boards C. salad server
D. mixing bowls D. salad spinner

15. What is the range of vinegar acidity when it is used for salad making?
B. 3-5 % B. 4-6 % C. 5-8 % D. 6-9 %

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 Answer Key

Pretest Activity 1 Activity 1.B. Activity 2

1. Answers may vary. Answers may vary.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15

Activity 3. Reflection Post Test.

Answer may vary 1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

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Books:
Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD, Wayne, Gisslen, (2007). Professional Cooking, John Wiley

& Sons Inc. De Leon, Gatchalian, M. S.Y., Introduction to Food Technology

 pp. 336-374 Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4,
 pp. 85-86. De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition,
 pp. 420-429 Llgas, Avelina I., et al., Home Technology Food Management and Service I
 pp. 62-63. De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432

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http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm#TopOfPage
http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiavlWBBRQC8A
http://search.myrecipes.com/search.html?Ntt=shrimp&x=-548&y=-185
http://www.tasteofhome.com/Recipes/Gingered-Lime-Gelatin

Published by the Department of Education, Caraga Region

Schools Division Office of Surigao City
Schools Division Superintendent: Karen L. Galanida
Assistant Schools Division Superintendent: Florence E. Almaden
Icons credit: Ivin Mae N. Ambos, Division of Surigao del Sur

Development Team of the Self-Learning Module (SLM)

Writer : Gena May M. Arciso

Editor : Gigi F. Toledo
Evaluators : Valeria C. Eder, Vilma L. Gorgonio, Ph.D

Illustrator : Gena May M. Arciso

Management Team : Karen L. Galanida, CESO V
Florence E. Almaden
Carlo P. Tantoy, PhdEdD.
Vilma L. Gorgonio, Ph.D

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Office Address : M. Ortiz Street, Barangay Washington
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