ST. VINCENT SCHOOL FOUNDATION, INC.

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S.Y. 2020-2021

TLE-HE COOKERY
GRADE 9 |QUARTER 2|WEEK 1
Preparing Salads and Dressings

MERAJOY M. BAUTISTA
TLE-HE 9 Teacher

CAREER MODULE in TLE-HE Cookery

Module No. 1
Grade 9 | Quarter 2 | Week 1: Preparing Salads and Dressings

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Published by St. Vincent School Foundation, Inc. – Legaspi St. Paniqui, Tarlac
School President and Directress: Visitacion R. Pontanilla

Development Team of the Modular Distance Learning Material

MERAJOY M. BAUTISTA
Writer

ROVICK KEN C. MANGANDE

Cover Page Layout Artist

ADRIAN HARVEY V. AYES, LPT

JHS Academic Coordinator

VINADA RIA C. MANGANDE, MAEd, RGC, LPT

High School Principal

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St. Vincent School Foundation, Inc.
Office Address: Legaspi Street, Brgy. Poblacion Sur, Paniqui, Tarlac 2307
Tel. No.: (045) 491-2423
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Icons of this Module
This part contains the overview of
Let Us This part includes activities that
Let Us Begin! the lesson and the learning
Think! target thinking processes.
competencies.
 These are the specific objectives
Let Us These are activities used to
Let Us Aim! that are set for you to learn as you
Inspect! evaluate what you have learned.
go along the material.
An introduction of the new lesson Activities designed for you to
Let Us
Let Us Try! through various activities before it process and value what you have
Reflect!
will be presented to you. learned.
This part is the discussion of the
lesson where you will delve into
Let Us Study!
the concepts and information about Tasks that are designed to apply
the topic. Let Us
the knowledge and skills you have
Achieve!
Definition of terms and concepts gained in real-life situations.
Let Us Know! that you need to know while going
through the lesson.

Table of Contents

Lesson 1:

Preparing Salads and Dressings 1

Let Us Begin! 1

Let Us Aim! 1

Let Us Try! 1

Let Us Study! 2

Let Us Know! 4

Let Us Think! 5

Let Us Inspect! 5

Let Us Achieve! 6

References 7

Key to Answers 8
 Lesson 1 Preparing Salads and Dressings

Let Us Begin!
A salad is a healthy dish consisting of small pieces of food served with sauce or dressing. It is
usually served cold. It is incorporated with a variety of foods such as vegetables like tomatoes, lettuce,
cucumber, carrots, fruits, cooked meat, sea foods egg and cheese.

Learning Competencies
Perform mise en place.

Identify ingredients according to the given recipe.

Prepare ingredients based on the required form and time frame.

Let Us Aim!
Lesson Objectives:
1. The learners will identify the tools, utensils, and equipment needed in preparing salads and
dressing.
2. The learners will recognize the salad and dressings according to the ingredients used.
3. The learners will appreciate the value of salad and dressings as a part of a meal.

Let Us Try!
Picture Analysis

https://en.wikipedia.org/wiki/File:Salad_platter02_crop.jpg https://www.primaverakitchen.com/wp-content/uploads/2015/02/Tools-for-Making-
Quick-Salads.png.webp
What have you noticed in the pictures?
_______________________________________________________________________________________
What is the importance of salad and dressing to our health?
_______________________________________________________________________________________
Let Us Study!
Preparing Salads and Dressings

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 The word salad originates from the French word “salade” and latin word “salata” which means
salty. Salt is associated with salad, because vegetables are seasoned with salty oil or brine and vinegar
dressing. Salad may be served as an appetizer or an entrée.
Tools, Equipment and Utensils Needed in Preparing Salads and Dressing
The success of salad preparation is partly depending on the tools, utensils and equipment used. Using
the right tools, utensils and equipment will make the preparation of salad easier and faster and will help in
achieving good results. Always keep these tools, utensils, and equipment needed in preparing salads and
dressings in their best condition.
 Balloon Whisk – this is used to beat eggs evenly or whip cream. Select a sturdy, medium-sized
whisk to achieve good results.
 Chef’s Knife – this is used to cut tomato wedges, slice cucumber thinly, and cut pepper rings
symmetrically.
 Colander – made of metal and has a stand and loop handles. It is used to drain salad ingredients.
 Corn Zipper – this is used to removed kernels from the cod of the fresh or cooked corn.
 French Knife – a short knife used to cut fruits and vegetables for salads and garnishes.
 Garlic Presser – used to crush garlic to have a stronger flavor for the salad dressings.
 Food Tong – used to handle the vegetable or fruit ingredients of the salad.
 Lemon Reamer or Citrus Reamer – a small utensil used to extract juice from a lemon or other
citrus fruit.
 Peeler – this is used to remove the skin of carrots and peel of thin strips to toss with the lettuce.
 Paring Knife – for hygienic purpose, plastic gloves are used in handling food when mixing
vegetables or fruit ingredients.
 Wooden Spoon – used in tossing vegetables or fruit ingredients of the salad and dressing.
 Food Processor – used to facilitate repetitive tasks in preparing ingredients for a salad.
 Chopping Board - is a durable board on which to place material for cutting.
 Mixing Bowl – used when preparing ingredients for salad.

Classification of Salads According to Ingredients and Place in the Menu

Salad is any of a wide variety of dishes which include green salad, vegetable salad, pasta salad, fruit
salad or mixed salad incorporating meat, poultry or sea foods. It includes a mixture of hot and cold foods
including vegetables and fruits. Preparing salads maybe simple, mixed or combination served with
complementary dressings.
 Simple Salad – this is a variety of one or more greens with light dressing served before or after the
main course.
 Mixed Salad – this is composed of cooked or raw vegetables served with compatible dressing used
as appetizer.
 Combination Salad – the ingredients are presented separately on the same plate with complimentary
dressing and used as an entrée.
Salads According to Ingredients
According to ingredients, salad is classified into:

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Green Salad – it is commonly known as tossed salad. The main ingredients in green salad are green leafy
vegetables such cabbage or lettuce. It is healthy diet food for it contains very low carbohydrates. Green or
Garden salad is usually tossed with thousand island dressing. French dressing, Italian dressing, Cheese
dressing or honey mustard dressing. The freshness and variety of ingredients are essential for quality green
salads. Such examples of green salad are romaine lettuce salad with thousand island dressing and olive
garden salad with Italian dressing.
Vegetable Salad – this is named vegetable salad because its composition is mostly vegetables like carrots,
cucumber, tomatoes, onion, radishes and many more. It is combined with other ingredients like cooked meat
in seasoned liquid being made into salads. Cooked vegetables should have firm, crisp texture, and good
color. Overcooked vegetables are not attractive in a salad. The marinade is a form of oil and vinegar
dressing which serves as the dressing for the salad crisp and sturdy greens like romaine are used as bases in
vegetable salad, because they do not wilt quickly.
Fruit Salad – composed mostly of fruits rather than vegetables. It is made from fresh or canned fruits,
which taste too sweet. Fruit salad is often arranged rather than tossed or mixed with because most fruits are
delicate and easily broken. A waldorf salad is made of firm apples mixed with nuts, celery, and mayonnaise
base dressing. Apples and bananas, when cut, should be dipped into an acid to prevent discoloration. Cream
or syrup is used to dress the fruit salad.
Bound Salad – Made of non–salad leafy vegetables bound together by a thick dressing. It uses mayonnaise
as dressing. Bound salad is also known as cooked salads. Ingredients are cooked, then cooled thoroughly,
before mixing them with mayonnaise. The salad mixture is chilled at all times before serving to develop and
combine flavors and to keep at a safe temperature. Tuna salad, chicken salad, seafood salad, macaroni salad,
beef salad and potato salad are examples of bound salad. These salads are usually portioned with scoop to
provide portion control and gives height and shape. They look pretty pale and uninteresting without
garnishes. Crisp vegetables are usually added for texture. Celery is the most popular but there are other
choices like green peppers, carrots, chopped pickles, onion, water chestnut or apples as the flavors
harmonize.
Appetizer Salads – these are light and refreshing salad served before the main course of a meal. They
stimulate the diner’s taste buds and enhance the main course. Serving appetizer salads also demonstrates the
chef’s talent. Potato salad, taco salad, green salad, and vegetable salad are common appetizer salad because
they are easy to prepare.
Side Dish Salads or Accompaniments Salads – these salads are served with the main course. They must
harmonize and balance with the rest of the meal. They should be light and flavorful but not too rich.
Vegetables salads are often good choice. Macaroni salad or other high protein salad with cheese, meat or
seafood are less appropriate as accompaniment salad, unless the main course is light. Combination salads
with variety of elements are appropriate accompaniments to sandwiches. Serve potato at the same meal at
which French fries is being served.
Main Course Salads – they should be large enough to serve a full meal and should contain substantial
portion or protein. Meat, poultry, and seafoods salads as well as egg salad and cheese are popular choices.
Main course salads should offer enough variety on the plate to form balanced meal both nutritionally and in
flavors and texture. A variety of vegetable greens or fruits maybe added to the protein. Examples are chef’s
salad ( mixed green, raw vegetable and strips of meat and cheese), shrimps or crabmeat salad with potato
wedges and slice of avocado with the green base, cottage cheese with variety of fresh fruits. Cold salad is a
popular luncheon made among diet conscious diner. It is the variety and freshness of the ingredients that
made it appealing. The portion size and variety of ingredients give the chef an excellent opportunity to use
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his imagination and creativity to produce an attractive salad plate. Attractive arrangements and good color
harmony are important.
Separate Course Salads – these are refreshing, and light salads served after the main course. They need to
cleanse the palate and provide a pleasant break before dessert. Simple green salad is the usual example of
separate course salad.
Desserts Salads – these are usually sweet with fruit contents, sweetened gelatine, cream, and nuts. The
common example of dessert salads is fruit salads or fruit gelatine salads.

Let Us Know!

salad - originates from the French word “salade” and latin word “salata” which means salty.
balloon whisk – this is used to beat eggs evenly or whip cream.
chef’s knife – this is used to cut tomato wedges, slice cucumber thinly, and cut pepper rings
symmetrically.
colander – made of metal and has a stand and loop handles. It is used to drain salad ingredients.
Let Us Think!

Classification. Identify the types of salads described below by completing the missing letters in the boxes.
1. It is a refreshing and light salad served after the main course.
p r
2. It is known as tossed salad with green leafy vegetables as its main ingredients.
g n
3. It is a combination of vegetables, cooked meat, cheese and eggs.
m n o r s
4. Known as cooked salad which is thickly dressed with mayonnaise.
o n d
5. This salad is served with the main course and harmonizes with the rest of the meal.
s d d

Let Us Achieve!
Identification. Identify the tool, utensil or equipment used in preparing salads and dressings below.
________________1. It is used to drain fruit and vegetable ingredients.
________________2. It is used to toss salad.
________________3. It is used to facilitate repetitive tasks in preparing ingredients for the salad.

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________________4. It is used to remove kernels from the cob of the corn.
________________5. It is used to beat eggs evenly and whip cream for the dressing.
________________6. Used to cut tomato wedges.
________________7. Used to handle the vegetables or fruit ingredients of salad.
________________8. Used for chopping and mincing salad ingredients.
________________9. Used for peeling off the skin of carrots.
________________10. Used for crushing garlic.

Let Us Inspect!
E-portfolio. Make a portfolio of tools, utensils and equipment used in preparing salads and dressings.
Attach your output on the printed module or send via the gmail account of the teacher. Be guided by the
rubric below:
Excellent (4) Good (3) Satisfactory (2) Needs
Improvement (1)
Following Project All directions were You followed You followed some None of the directions
Direction followed. most directions. directions. were followed.
Use of Creativity You used your own You used your You used some You did not use your
ideas and own ideas most of imagination. own ideas or
imagination. the time. imagination.

Effort Put into You took your time You worked hard You put a small effort You rushed through
Project and worked hard on for most of the into the project. and did not work hard.
the project. time.

Mini Task. Research on the nutrient contents of the vegetables commonly used in preparing green salads.
Attach your output on the printed module or send via gmail account of the teacher.

References

Rondilla H. A, Avendano S. E., and Roque P. E. (2017). Cookery Volume l TVL Track Home Economics
Strand K to 12. Adrianna Publishing Co, Inc.

Own work. 6 May 2006. Vegie and white cheese salad. Retrieved from
https://en.wikipedia.org/wiki/File:Salad_platter02_crop.jpg

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Olivia. January 30, 2020. Tools for making quick salad. Retrieved from
https://www.primaverakitchen.com/wp-content/uploads/2015/02/Tools-for-Making-Quick-
Salads.png.webp

Key to Answers

Let Us Try! Let Us Achieve!

Answer may vary.
1. Colander
Let Us Think! 2. Wooden Spoon
1. appetizer 3. Food Processor
2. green 4. Corn zipper
3. main course 5. Balloon whisk
4. bound 6. Chef’s knife
5. side dish 7. Food tong
8. French knife
Let Us Inspect! 9. Peeler
10. Garlic Presser
Excellent (4) Good (3) Satisfactory (2) Needs
Improvement (1) Mini task
Following All directions You followed You followed some None of the directions
were follow most directions. were followed
Project directions Answer may vary.
Direction
Use of You used your You use your You use some You did not used your
own ideas and own ideas imagination. own ideas or
Creativity imagination most of the imagination
time
Effort put You took your You worked You put a small You rushed through
time and worked hard for most effort into the and did not work hard
into project hard on the of the time. project.
project.

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