Archdiocese of Cebu

ACADEMIA DE SAN MIGUEL ARCANGEL

Argao, Cebu

SIMPLIFIED LEARNING MODULE with

TEACHER-MADE LEARNER’S HOME TASK

Module No.2 Subject Area: Cookery 9 Quarter: 2

A. Module Lessons & Coverage:

Unit IV: Salad and Salad Dressing
 Ingredients and Classifications of Salad
 Kinds of Salad and Components of Salad
 Salad Dressings
 Guidelines in Preparing, Arranging, and Storing Salad

B. Standards
a. Content Standard:

 knowledge, skills and attitudes required in preparing salads

b. Performance Standard:

 independently prepare salad and dressing

c. Formation Standard:

 The students are expected to work diligently in their group and help their members who are in
one way from the other needs the aid or help of his/ her group mates. And as a Christian, the
students are expected to share their talents in cooking to the new set generation

C. EU & EQ
a. Essential / Enduring Understanding:

 The students will be able to know more about salad and its different components.

b. Essential Questions:

 What is salad?
 What makes a salad, a salad?
 What is its main purpose in serving this kind of food?

D. Performance Task (GRASPS):

Enabling/Mini Task 1:

LESSON 1 & 2: Ingredients and Classifications of Salad

: Components of Salad

Week: 1- 4

Day1-2 – Synchronous or Asynchronous

I. MELC: identify ingredients according to the given recipe

II. Objective/s:
a. Knowledge: Identify the basic ingredients in salad preparation

b. Skills: Classify salads according to ingredients, functions, and methods of preparation.

c. Attitude: Appreciate salads according to ingredients, functions, and methods of preparation.

III. Subject Matter

Topic: Ingredients and Classifications of Salad

 References: Spice (Training Module for TESDA NCII Cookery)

 file:///C:/Users/DIWA/Downloads/LM_Cookery_Grade_9.pdf

IV. Procedure
a. Readings:

Ingredients and Classifications of Salad

Salad- is a single food or mixture of different ingredients accompanied or bound by a

dressing.

Characteristics of Salads

Salads are distinct from other food items in terms of ingredients, preparation, and function in
a course. They differ due to the following characteristics.

1. Salads of any type are typically served cold.

2. Salad is always accompanied by dressing.
3. Salads are a combination of small pieces of food.
4. Salad is often served with raw ingredients.

Basic Ingredients in Salad Preparation

In order to prepare quality salads, freshness and variety of ingredients are essential factors to
consider. The following are basic ingredients in preparing salads.

1. Salad Greens- refer to the leafy vegetables that are often used in salads or sandwiches. Some of
these are lettuce, cabbage and spinach.
2. Raw Vegetables- are vegetables other than salad greens which include carrots, cucumbers,
tomatoes, sprouts, sugar beets, and the like.
3. Cooked, Pickled, or Canned Vegetables- are ingredients that are added in salad to provide
variety of color, texture and taste. They include processed or preserved vegetables such as
gherkins, relishes, garbanzos, and peas.
4. Starches- include different kinds of pasta, grain, and root crop.
5. Fruits- are added to salads to provide variation in terms of color, texture, and taste. These can be
raw, canned, frozen. Examples are mangoes, pineapples, olives, cherries, and raisins.
6. Protein-rich Foods- create and assumed fullness of salad. Some of these foods are meat, poultry,
seafood, egg, and cheese.

Salad Greens
- are one of the most important ingredients in salad preparation. The following are some of the
popular salad greens.
 1. Crisphead or Iceberg Lettuce
2. Romaine or Cos Lettuce
3. Baby Red Romaine Lettuce
4. Frisee, curly endive, or chicory
5. Argula or Italian cress
6. Endive, Belgian endive or French
7. Radicchio or Red Chicory
8. Baby Beet Greens
9. Tatsoi, Spoon Cabbage, or Rosette Bok Choy

Classification of Salad According to Ingredients

1. Fruit Salad- ingredients can be fresh, raw, or processed.

2. Green Salad- is made up of salad greens. It must be served fresh, clean, crisp, cold and well
drained.
3. High-protein Salad- is usually a combination of vegetables and high-protein ingredients such as
meat, poultry, seafood, eggs, and legumes that are usually served with a dressing.

Classification of Salad According to Functions

1. Starter Salad or Appetizer Salad

2. Accompaniment Salad or Side Salad
3. Main Course Salad
4. Desert Salad

Classification of Salad According to Method of Preparation

1. Tossed Salad
2. Composed Salad
3. Bound Salad

b. Exercises
i. Exercise 1

Activity No. 1
On the space provided, write an essay about the topic below. Write your answer on your activity notebook.

How can I make a perfect salad?

__________________________________________________________________________________________________
______________________________________________________________________

What is the secret of a winning salad? Defend your answer.

__________________________________________________________________________________________________
______________________________________________________________________

V. Evaluation
(PLEASE SEE ATTACHMENT)

Day 3-4 – Synchronous or Asynchronous

MELC: identify the components of a salad

I. Objective/s:
a. Knowledge: Identify the parts of a typical salad.

b. Skills: Illustrate the parts of a typical salad.

 c. Attitude: Appreciate the typical salads

II. Subject Matter

Topic: Components of Salad

References: References: Spice (Training Module for TESDA NCII Cookery)

 file:///C:/Users/DIWA/Downloads/LM_Cookery_Grade_9.pdf

III. Procedure
a. Readings

Kinds of Salad

One can make an endless variety of salads by combining different ingredients. However, salads are
typically classified into the following types.

1. Simple Salad – is based on one ingredient, like lettuce or tomato. And is finished with a dressing.
Simple salads can have little or no garnishes. Examples of simple salads include iceberg lettuce
with Thousand Island dressing and tomato salad with vinaigrette dressing.

2. Mixed Salad- contains two or more ingredients mixed together and combined with a dressing . A
Greek salad consisting of cucumber, onions, tomatoes, olives and feta cheese tossed with a garlic
dressing or a drizzle of olive oil is a good example of a mixed salad.

3. Compound Salad- the different ingredients are combined with mayonnaise. Waldorf salad is a
fine example of a compound salad. It consists of celery, apples, and walnuts dressed with
mayonnaise and usually served on a bed of lettuce leaves.

4. Composed Salad- the ingredients are artfully arranged on a plate and drizzled with a dressing,
rather than tosses with it. One of the most popular composed salads is salade nicoise, which is
composed of tomatoes, tuna, hard-boiled eggs, olives, and anchovies, all laid on a plate or platter
and drizzled with vinaigrette.

5. Warm Salad- is made by tossing the ingredients and the dressing in a pan or skillet over heat. It
can also be made by serving the cooked ingredients, like meat or fish, when still warm, or by just
warming the dressing itself. For instance, a warm seafood salad can be made by sautéing or
poaching the seafood and serving it with warmed dressing.

6. Classic Salad- is any of the salads based on French cuisine and traditions of cookery. Roquefort
salad and salade russe are some popular classic salads.

7. Contemporary Salad- are very popular nowadays. Examples of contemporary salads are Thai
beef salad, Caesar salad and vegetable and pasta salad.

8. Ethnic Salad- salad that originates from the cuisines of countries other than France is known as
an ethnic salad.

Components of Salad

Parts of a Typical Salad

Salads are generally composed of three main parts- the base or under liner, the body, and the
salad dressing. However, for the presentation purposes, a garnish may be added. Garnish enhances the
appearance of a salad while complementing the overall taste. It should be elaborate or dominating.
 1. Base or under liner- refers to a layer of salad greens. Tossed salad served in a bowl and main course
salads are usually served without base.

2. Body- is composed of salad’s main ingredients.

3. Salad dressings- are seasoned liquid or semi-liquid added to the body of salad to provide added flavor,
tartness, spiciness, and moisture.

Important Considerations in Salad Preparation

1. Quality of Ingredients
2. Duration of preparation until serving time
3. Serving temperature
4. Right texture of Ingredients
5. Appropriate dressing

b. Exercises
i. Exercise 1

Activity No. 2
Write these in your activity notebook.

Explain the following:

1. In making and serving salads, creativity is just as important as knowledge of skill and skill in food preparation.
2. Once can make an endless variety of salads by combining different ingredients.
3. A good salad dressing is the secret to a winning salad.
4. Illustrate how you see salads are being served at home, in restaurant and eateries, and other places where food is
served.

c. Assessment / Application

1. In the table, list the salads that you have tasted or eaten. Specify the ingredients and dressing used in each salad.

Salad Ingredients Dressing Used

1.

2.
3.
4.
5.

2. Recall a salad you saw served at an eatery. Draw it on a piece of bond paper and write a simple description of it.

V. Evaluation

(PLEASE SEE ATTACHMENT)

Prepared by:

MS. NOVY MARIE D. CALAGO

Subject Teacher

Checked by:

MS. RHEAMAE B. LUCERO, LPT

Academic Moderator

Approved & Confirmed by:

FR. LEINAD CASTRENCE R. GARCES, PhD

School Principal