NORTHEASTERN INTEGRATED SCHOOL
2 Quarter
nd
OF SAN AGUSTIN, INC.
TLE 9
LESSON 1 & 2
PREPARING SALAD AND DRESSING
(MISE EN PLACE)
Targeted Most Essential Learning Competencies (MELC)s
Identify tools, equipment, and utensils needed in preparing salad and dressing
Clean, sanitize and prepare tools, utensils and equipment based on the required tasks
Identify ingredients according to the given recipe
Prepare ingredients based on the required form and time frame.
Lesson Objectives
Discuss the tools, equipment and utensils needed in preparing salad and dressing
Determine ingredients according to the given recipe
LESSON 1 & 2:
INITIAL TASK: Prepare Salad and Dressing (Mise en Place)
Read the statement carefully and choose the answer that best describes the statement. Write your answer
in your activity sheet.
1. A salad tool used to remove excess water from the salad greens.
A. mixing bowl B. salad server C. salad spinner D. cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
A. knives B. cutting board C. mixing bowl D. salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafoods, fruits and
vegetables.
A. appetizer salad B. accompaniment salad C. main course salad D. dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
A. green salads B. vegetable salads C. composed salads D. bound salads
DISCUSSION:
Salad is a combination of vegetables, fruits and other ingredients served with a dressing. Salad are easy to
make and require little, and any special equipment. A basic understanding of tools use in preparation will help achieve
better results.
Mise’ En Place is a French term which means setting everything in place and organizing all the materials and
ingredients before preparing foods.
Tools, Equipments, Utensils Needed in Preparing Salads
Knives - good quality knives with sharp, sturdy stainless
steel blades and with handles that securely attached and
that feel perfectly comfortable in your hand.
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.
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 1
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
Peeler - 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.
Citrus 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.
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 1540’s
Grill pan – used for salad toppings to be broiled or grilled.
Salad spinners - used to 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.
Mixing bowls – used to mix dressings, marinate
ingredients, hold separate elements of 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.
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.
Classification of Salads According to Ingredients Used
Green salads – must be fresh, clean, crisp and cold and
well drained. Moisture and air are necessary to keep
greens crisp.
a) Leaves wilt because they lose moisture. Crispness can
be restored by washing and refrigerating. The moisture
that clings to the leaves after thorough draining is usually
enough.
b) Air circulation is essential so do not washed greens
too tightly or pack too firmly. Refrigerate in colanders
covered with clean damp towels, or in specially designed
perforated plastic bins. These protect from drying while
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 2
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
allowing air circulation
Vegetable, Grain Legumes and Pasta Salads - are
salads whose main ingredients are vegetables other than
lettuce or other leafy greens. Starchy items such as grains,
pastas and dried legumes can also form the body of a
salad.
Bound salad - are mixtures of foods that are held together
or bound with a dressing usually a thick dressing like
mayonnaise. The term bound is most often used for
traditional mixtures of cooked protein, starch and
vegetables items with mayonnaise like chicken salad, tuna
salad, egg salad and potato salad.
Fruit Salad – contain fruits as their main ingredients, like
appetizer salads or dessert salads.
Composed Salads – made by arranging two or more
elements attractively on a plate. They are called composed
because the components are arranged on the plate rather
than being mixed together. They are elaborate and can be
substantial in size, usually served as main courses or fruit
courses rather than accompaniments or side dishes.
Gelatin Salads – most gelatin products are made with
sweetened prepared mixes with artificial color and flavor.
But some professional cook used to prepare salads using
unflavored gelatin relying on fruit juices and other
ingredients for flavor.
LEARNING ACTIVITIES
NOTE: USE THE ANSWER SHEET PROVIDED IN ANSWERING THE FOLLOWING ACTIVITIES.
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 3
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
ACTIVITY 1: Give the characteristics of the different types of salads. Do this in your activity sheet.
Type of Salad Characteristics
Main Course
Salad Appetizer
Side Dish Salad
Dessert Salad
Accompaniment salad
ACTIVITY 2: Identify the different kitchen tools and utensils and classification of salads according to ingredients
used in preparing salad. Do this in your activity sheet.
ACTIVITY 3: Organize your Learning (PORTFOLIO)
Make 5 of different kinds of salad with their picture and recipe listed.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures of the recipe
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 4
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
4 Artistically and creatively done with some illustrations and pictures of the recipe
3 Properly done with some illustrations and pictures of the recipe
2 Properly done with few illustrations and pictures of the recipe
1 Done untidily with few illustrations and pictures of the recipe
REFLECTION:
1. How important tools and equipment in preparing salad and dressing?
2. How will you relate DISCIPLINE and RESPONSIBILTY a NISSAI graduate attributes to the lesson?
Name: ____________________________ Grade/Sec. __________ Score: ________
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 5
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
ACTIVITY SHEET
LESSON 1 & 2
INITIAL TASK:
1.
2.
3.
4.
5.
ACTIVITY 1:
1.
2.
3.
4.
5.
ACTIVITY 2:
1.
2.
3.
4.
5.
ACTIVITY 3: PORTFOLIO
REFLECTION:
1.
2.
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 6
NORTHEASTERN INTEGRATED SCHOOL
2nd Quarter OF SAN AGUSTIN, INC.
TLE 9
Name: ____________________________ Grade/Sec. __________ Score: ________
LEARNING ACTIVITIES
ACTIVITY 1: Give the characteristics of the different types of salads. Do this in your activity sheet.
Type of Salad Characteristics
Main Course
Salad Appetizer
Side Dish Salad
Dessert Salad
Accompaniment salad
ACTIVITY 2: Identify the different kitchen tools and utensils and classification of salads according to ingredients
used in preparing salad. Do this in your activity sheet.
ACTIVITY 3: Organize your Learning (PORTFOLIO)
Make 5 of different kinds of salad with their picture and recipe listed.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures of the recipe
4 Artistically and creatively done with some illustrations and pictures of the recipe
3 Properly done with some illustrations and pictures of the recipe
2 Properly done with few illustrations and pictures of the recipe
1 Done untidily with few illustrations and pictures of the recipe
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 7
NORTHEASTERN INTEGRATED SCHOOL
2nd Quarter OF SAN AGUSTIN, INC.
TLE 9
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 8
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 9
NORTHEASTERN INTEGRATED SCHOOL
OF SAN AGUSTIN, INC.
TLE 9
________________________________________________________
Property of Northeastern Integrated School of San Agustin, Inc.
For Inquiries, Call or Text 09534157933 (Globe) / 09982614449 (Smart) 10
