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AIC NAIVASHA TECHICAL

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TRAINING INSTITUTE Text 1

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FOOD AND BEVERAGE CULINARY

ARTS 3,4,5&6
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PREPARE SALADS AND Text 1

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DRESSING

Downloaded by DANIEL MUIGAI ([email protected])

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PREPARED BY DAN.N.MUIGAI

([email protected])
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HOW TO USE THIS COMPETENNCY – BASED LEARNING MATERIAL

Welcome to the learners guide for the module: PREPARING SALADS AND
DRESSING
This Competency-based learning material contains training materials and activities
for you to complete.
The unit of competency Prepare salads and dressing contains the knowledge,
skills and attitude required for Cookery with National
Certificate Level (NC II).
You are required to go, through a series of learning activities in order to complete
each learning outcomes of the module. In each learning outcome there are
information sheets, resources sheets, and reference material for further reading to
help you better understand the required activities. Follow these activities on your
own and answer the self-check at the end of each learning outcome.
Information Sheet – this will provide you with information (concepts,
principles and other relevant information) needed in performing certain
activities.
Operation Sheet – this will guide you in performing single task, operation
or process in a job.
Job Sheet – this is designed to guide you how to do that will contribute to the
attainment of the learning outcome.
Assignment Sheet – is to guide you to enhance what you have learned in the
information sheet, operation sheet or job sheet. Work Sheet – are different
forms that you need to fill up in certain activities that you performed.

Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your trainer to assess you. You will be given
a certificate of completion as proof that you have met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standard.

If you have questions, do not hesitate to ask your trainer/s for assistance.
RECOGNITION OF PRIOR LEARNING (RPL)

You may have some of most of the knowledge and skills covered in this learner’s
guide because you have
• Been working for some time
• Already completed training in this area

The evidences for recognition of prior learning are presented if:

• You can demonstrate to your trainers that you are competent in a
particular skills, you don’t have to do the same training again.
Competency Based Date Developed:
Saint John Bosco Learning Material Page 1 of
College of 54
Northern Luzon, Inc. Prepare Salads and Formatted: Font: 8 pt
Dressing
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• If you feel you have some of the skills, talk to your trainers about having
them, formally recognized.
• If you have a qualifications or Certificates of Competence from previous
trainings show it to your trainer
• If the skills you acquired are still relevant to the module, they may
become part of the evidence you can present for RPL.

At the end of the learners guide there is a learner’s diary to record important dates,
jobs undertaken and other workplace event that will assist you in providing further
details to your trainers or assessors. A Record of Achievement is also provided for
your trainers to complete once you completed the module

This module was prepared a source of information for you to acquire knowledge and
skills in COOKERY to achieve the required competency, Develop and update food and
beverage knowledge independently and at your own pace.

1. Take Pre-assessment to evaluate your skills and knowledge in preparation

for post and final assessment.
2. Talk to your trainer and agree on you how both will recognize the training.
3. Work through all the information and complete the learning activities in
each learning outcome. Read information sheet and complete the self-check
as suggested in your resources which are encoded in the resource materials.
4. Your trainer will be your facilitator to assist your needs in completing your
activities.
5. The trainer will tell you about the important things needed to accomplish the
learning activities.
6. You are given an opportunity to study and master the module at your own
convenient pace and time.
7. You can gather other information/ data through interview, research and talk
to more experienced work master.
8. You can ask your trainer to observe your activity outline in the learning
guide.
9. As you work through your activities you should be open for trainer’s feedback
on your progress.
10. Upon completion of the module you should feel free and confident to ask for
final assessment. The result of your assessment will be recorded in your
Competency Achievement Record

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LIST OF COMPETENCIES

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare stocks, Preparing Stocks, TRS512331

sauces and soups Sauces And Soups

2 Prepare salads and Preparing Salads And TRS512382

dressing Dressing

3 Prepare meat dishes Preparing Meat TRS512383

Prepare egg dishes Preparing Egg Dishes TRS512385

5 Prepare poultry and Cooking Poultry And TRS512333

game dishes Game Dishes

Prepare desserts Preparing Desserts TRS512335

MODULE CONTENT

UNIT OF COMPETENCY :PREPARE: PREPARE SALADS AND DRESSINGS

MODULE TITLE : PREPARING SALADS AND DRESSING

MODULE DESCRIPTOR: This module deals with the skills, knowledge, and attitudes
required preparing and presenting salads and
dressings

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be

able to:

LO1. Perform Mise en place

LO2. Prepare variety of salads and dressings Formatted: Font: 8 pt

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LO3. Present a variety of salads and dressings

LO4. Store salads and dressings

ASSESSMENT CRITERIA:

• Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
• Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
• Ingredients are assembled according to correct quantity, type and quality
required
• Ingredients are prepared based on the required form and time frame
• Frozen ingredients are thawed following enterprise procedures.
• Where necessary, raw ingredients are washed with clean potable water.
• Variety of salads are prepared using fresh (seasonal) ingredients according
to acceptable enterprise standards to maximize eating qualities,
characteristics and taste
• Dressings are prepared suitable to either incorporate into, or accompany
salads
• Prepared salads ad dressings are tasted and seasoned in accordance with the
required taste
• Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
• Suitable plate are selected according to enterprise standards
• Salads are presented attractively according to
enterprise standards
• Salads and dressing are accompanied based on clients
requirements
• Salads and dressings are presented hygienically, logically and sequentially
within the required timeframe
• Salads are kept in appropriate conditions based on enterprise procedures
• Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
COMPETENCY SUMMARY

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS Formatted: Font: 8 pt

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ASSESSMENT CRITERIA:
1. Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into, or
accompany salads
3. Prepared salads ad dressings are tasted and seasoned in accordance
with the required taste
4. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise standards
2. Salads are presented attractively according to enterprise standards
3. Salads and dressing are accompanied based on clients requirements
4. Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe

LO4. STORE SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Salads are kept in appropriate conditions based on enterprise
procedures
2. Required containers are used and stored in proper temperature to
maintain freshness, quality and taste LEARNING OUTCOME # 1
PERFORM MISE EN PLACE

CONTENTS:
• Variety and ingredients of salads from different recipes.
• Classification of salads
• Tools, equipment’s, utensils needed in preparing salads
• Historical development and current trends in appetizers
• Suitable commodities and food combinations for use in salads
• Compatible dressings and sauces for incorporating into salads
• Nutritional values of salads and the effects of cooking
• Common culinary terms on salads which are used in the industry
• Safe work practices on using knives
• Principles and practices of hygiene including appropriate dress
• Logical and time efficient work flow
• Waste minimization techniques and environmental considerations in
specific relation to salads
• Preparation of dishes for customers within typical workplace time
constraints
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements Formatted: Font: 8 pt

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3. Ingredients are assembled according to correct quantity, type and

quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
• Electric, gas or induction ranges
• Ovens, including combi ovens
• Microwaves
• Grills and griddles

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Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
LCD Projector (Optional)
Overhead Projector (Optional for lecture)
Television and multimedia player
Whiteboard
3 . TOOLS ACCESSORIES AND SUPPLIES
Electric, gas or induction ranges
Ovens, including combi ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
hair restraints
- toque,
- caps,
- hairnets
4 . TRAINING MATERIALS
Learning Packages

METHODOLOGIES:
Discussion/ demonstration
Oral questioning
Video viewing

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Competency Based Date Developed:

Saint John Bosco Learning Material Page 9 of
College of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
ASSESSMENT METHODOLOGY:
Direct observation
Demonstration
Written or oral questions
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
menus

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LEARNING EXPERIENCES

LEARNING OUTCOME 1: PERFORM MISE EN PLACE

Learning Activities Special Instructions

1 . Read information
Sheet on 1.3-1 on
identifying
classification of
salads

2 . Answer Self Check 1.3-1 Compare to answer sheet key

1.3-1

3 . Perform Task Sheet 1.3-1 on Trainer evaluates performance and

Perform mise en place make recommendations

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INFORMATION SHEET 1.3-1

PERFORM MISE EN PLACE

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS

1. Green Salads- also known as garden salad. They are often composed of leafy
vegetables such as lettuce, spinach, and the like.
2. Vegetable Salads- composed of raw vegetables such as cucumber, tomatoes,
pepper, onions, carrots, celery, and the like.
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. Main Course Salads- Also known as “dinner salads” and “entrée salads,
these salads are composed of meat, seafood’s, 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 gelatine and whipped
cream.

CLASSIFICATION OF SALADS ACCORDING TO PLACE IN A MEAL

1. Light salads can be served as appetizers to stimulate appetite as the first
course in a meal.
2. They can be served as a side dish to accompany the main course.
3. They can be a main course if the main ingredients include meats.
4. These can be served as a dessert, the last course in a meal.

TOOLS, EQUIPMENTS, AND UTENSILS NEEDED IN PREPARING SALADS

1. Gas range or gas stove 8. Utility spoons and forks
2. Oven 9. Measuring spoons and cups
3. Utility bowls and trays 10. Sauce pan
4. Mixing bowl 11. Salad spinner
5. Wooden spoon 12. Colander
6. Rubber scraper 13. Spider mesh/ Strainer
7. Wire whisk
SELF – CHECK 1.3-1

INSTRUCTION: Identify the following sentences or phrases and place it before each
number.

1. These salads are often sweet made up gelatin and whipped cream.

2. Also known as garden salad. They are often composed of leafy vegetables such
as lettuce, spinach, and the like.

3. These are salad made up of fresh and canned fruits usually chilled before
serving.
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4. Composed of raw vegetables such as cucumber, tomatoes, pepper, onions,

carrots, celery, and the like.

5. Ingredients are arranged and tossed in a bowl mixed with a thick dressing like
mayonnaise.

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Answer Key
Self – Check 1.3-1

1. DESSERTS SALAD

2. GREEN SALAD

3. FRUIT SALAD

4. VEGETABLE SALAD
5. BOUND SALAD

TASK SHEET 1.3-1

Title: PERFORM MISE EN PLACE

Performance Objectives:
Given a situation, perform taking and Processing Food Orders based on
the instruction from the Trainer.

Supplies:

Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and sauces may include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.

Equipment:
LCD Projector (Optional)
Overhead Projector (Optional for lecture)
Television and multimedia player Whiteboard
Applicable equipment as prescribed by Training regulation

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Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist

Task Sheet LO1. 1.3-1

Trainee’s Name: Date:

CRITERIA Yes No
1. Tools, utensils and equipment are cleaned, sanitized
and prepared based on the required tasks
2. Ingredients are identified correctly, according to
standard recipes, recipe cards or enterprise requirements
3.Ingredients3. Ingredients are assembled according to correct
quantity, type and quality required
4.Ingredients4. Ingredients are prepared based on the required form
and time frame
5.Frozen5. Frozen ingredients are thawed following enterprise
procedures.
Where necessary, raw ingredients are washed with clean potable water.

LEARNING OUTCOME # 2 PREPARE VARIETY OF SALAD AND DRESSINGS

CONTENTS:
• Types and classification of salads
• Types of Salad dressings
• Compatible dressing and sauces for incorporating into salads
• Food combinations use in salad and dressings
• Common problems on salads and salad dressing preparation and how to
identify and rectify them
• Nutritional values of salad
• Safe work practices in preparing salad
• Principles and practices of hygiene
ASSESSMENT CRITERIA:
1. Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into, or
accompany salads
3. Prepared salads ad dressings are tasted and seasoned in accordance
with the required taste
4. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
• LCD Projector (Optional) Formatted: Font: 8 pt

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• Overhead Projector (Optional for lecture)

• Television and multimedia player Whiteboard
• Electric, gas or induction ranges
• Ovens, including combi ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils

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Tilting fry pan

Steamers
Baine marie
Mandoline

3 . TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
- caps,
- hairnets
4 . TRAINING MATERIALS
Learning Packages

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODOLOGY:
Direct observation
Demonstration
Written or oral questions to
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
menus

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LEARNING EXPERIENCES

LEARNING OUTCOME 2: PREPARE VARIETY OF SALAD AND

DRESSINGS

Learning Activities Special Instructions

1 . Read information Sheet on
1.3-2 on identifying of Salad
dressings

2 . Answer Self Check 1.3-2 Compare to answer sheet key

1.3-2

3 . Perform Task Sheet 1.3-2 on Trainer evaluates performance and

Perform mise en place make recommendations

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INFORMATION SHEET 1.3-2 PREPARE VARIETY OF SALAD AND DRESSINGS

Classification of Salads
Classification of Salads

Simple Salads Compound Salads Tossed Salads

Meat based Fish based Fruit based Vegetable based

Miscellaneous
A. Simple Salads- salads comprise only one primary ingredient, which makes up
the body, with one or two other ingredients which make up the garnish. These
salads are usually tossed with a dressing and one must ingredients which are
grown fresh during the season.
B. Compound Salads- are composed of variety of ingredients and mixed with
dressing. These salads are very elaborate in nature and can vary depending
on the skill and the imagination of the Chef. Compound salads can be
classified as follows depending on the ingredient used in the body.
Base Name of Ingredients Dressing
the Salad
Fish based Nicoise Blanched and Vinaigrette
salad strung French Dressing
beans, boiled
quartered eggs,
quartered
tomatoes,kalamata,
olives,anchovy,
vinaigrette dressing,
capers,
and boiled potatoes
Tuna salad Tuna meat, Mayonnaise
juliennes of carrots, dressing
capsicum, and
tomatoes, and
chopped capers
Fruit based Waldorf Diced apples, celery Mayonnaise
chopped, blanched, dressing
deskinned chopped
walnuts
Competency Based Date Developed:
Saint John Bosco Learning Material Page 20
College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing

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C. Tossed Salads-type of salad where varieties of cooked vegetables,

mushrooms, truffles, meats, fish or shellfish, etc. are tossed up together with
a dressing.
Types of Salads
Appetizer salads- also known as the starter salad, served as an appetizer to
the main meal, stimulates the appetizer. Accompaniment salad- also called
as the side salad, served with the main course of the meal, make it light
(potato salad or green salad).

Main course salads- large enough to serve as a full meal and contains protein
ingredients such as meat, poultry, seafood, egg, beans or cheese (chef salad).
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Intermezzo salad- or the separate-course salad, is intended to be a palate

cleanser after a rich dinner and before dessert; vinegar of dressing cleans
palate.

Dessert salads- are usually sweet and contains items such as fruits, sweetened
gelatin, nuts, cream, whipped cream (waldorf, Watergate). They are often
too sweet to be served as appetizers or accompaniments and are best served
as dessert or as part of a buffet or party menu.

Types of Salad dressings

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 processes of emulsion.
3. Emulsified dressing- is done through the process of making mayonnaise.
4. The only difference is that it has additional ingredients, such as herbs, spices,
and cheese.

Compatible dressing and sauces for incorporating into salads

Salad Dressings- are liquids or semi-liquids used to flavour salads. They are
sometimes considered cold sauces, and they serve the same functions as
sauces-that is, they flavour, moisten, and enrich.

Most of the basic salad dressings used today can be divided into three
categories:
1. Oil and vinegar dressings (most unthicken dressings)
2. Mayonnaise-based dressings (most thickened dressings)
3. Cooked dressings (similar in appearance to mayonnaise dressings, but
more tart and with little or no oil content).
A number of dressings have as their main ingredient such products as sour
cream, yogurt, and fruit juices. Many of these are designed for fruit salads or
for low-calorie diets.

Ingredients:

Because the flavours of most salad dressings are not modified by cooking,
their quality depends directly on the quality of the ingredients. Most salad
dressings are made primarily of oil and an acid, with other ingredients added
to modify the flavour or texture.

Kinds of oil:

Corn oil- widely used in dressings. It has a light golden or color and is nearly
tasteless, except for a very mild cornmeal-type flavour.

Cottonseed oil-soybean oil,canola oil, and safflower oil are bland, nearly
tasteless oils. Vegetable oil or salad oil is a blend of oils and is popular
because of its neutral flavour and relatively low cost.

Peanut oil- has a mild but distinctive flavour and may be used in
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Olive oil- has a distinctive, fruity flavour, aroma and a greenish color. The
best olive oils are called virgin or extra-virgin, which means they are made
from the first pressing of the olives. Because of its flavour, olive oil is not all-
purpose oil but may be used in specialty salads such as Caesar salad.

Walnut oil- has a distinctive flavour and a high price. It is occasionally used
in fine restaurants featuring specialty salads. Other nut and seed oils, such as
hazelnut oil and grape seed oil, are sometimes used.

Emulsions in Salad Dressing

A uniform mixture of two unmixable liquids is called an emulsion. One liquid

is said to be in suspension in the other. Oil and water do not normally stay
mixed but separate into layers. Salad dressings, however, must be evenly
mixed for a proper service, even though they are made primarily of oil and
vinegar.
Temporary emulsions
A simple oil and vinegar dressing is called a 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. This
is because the oil and water are broken into smaller droplets, so the droplets take
longer to recombine with each other so the oil and water can separate. When a
mixture of oil and vinegar is mixed in a blender, the resulting mixture stays in
emulsion considerably longer.

Some ingredients act as weak emulsifiers. For example, when mustard is added to
the mixture, the vinaigrette stays emulsified longer. Other ingredients that work this
way include vegetable purées and stocks with good gelatine content. Even these
mixtures, however, will separate when they stand long enough. They should be mixed
again before use.

Permanent emulsions

Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate.
This is because the formula also contains egg yolk, which is strong emulsifier. The
egg yolk forms a layer around each of the tiny droplets and holds them in suspension.

The harder the mayonnaise is beaten to break up the droplets, the more stable the
emulsion becomes. All emulsions, whether permanent or temporary, form more
easily at a room temperature, because chilled oil is harder to break up into small
droplets.

Other stabilizers are used in some preparations. Cooked dressing uses starch in
addition to eggs. Commercially dressings may use such emulsifiers as gums, starches,
and gelatin.

Oil and Vinegar Dressings

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Basic vinaigrettervinaigrette, the first recipe in this section, is a simple mixture of

oil, vinegar and seasonings. It can be used as is, but it is usually the base for other
dressings, such as the variations that follow.

The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part Vinegar.
This is not a divine law, however, and the proportions may be changed to taste.
Some chefs prefer a 2:1 ratio, while others prefer a 4:1 or even 5:1 ratio. Less oil
makes the dressing tarter, while more oil makes it taste milder and
oilier.

Very strong vinegar, more than 5 percent acid, may have to be diluted with water before
being measured and added to the recipe.
Dressings for salads

a. French dressing- classic recipe from the combination of oil and vinegar.
This is the solid foundation of the salad dressing world. To make 1 tsp.
Dijon mustard with 2 tbsp. white wine vinegar, 6 tbsp. extra virgin olive
oil, a pinch of sugar and salt and pepper in a small bowl or shake together
in a jam jar.
b. Honey and mustard- sweet with a little bit of heat. To make, stir
together 2 tsp. whole gram mustard with 2 tsp. honey and the juice of 1
lemon in a small bowl. Gradually stir in 6 tbsp. extra virgin olive oil and
season with salt and pepper.
c. Sesame and soy- this is savourysavory and subtly nutty and Asian-style
dressing. To make, just add 2tbsp soy sauce, 2tbsp toasted sesame oil,
2tbsp groundnut oil, juice of 1 lime, ¼ tsp.
chillChill flakes and 1 tsp honey to a small bowl and stir together.
d. Sherry and sultana- plump, juicy sultanas and subtly sweet vinegar go
nicely together in this orangey dressing. Whisk together the zest and juice
of 1 orange, 4 tbsp. sherry vinegar and 6 tbsp. extra virgin oil in a small
bowl. Season to taste then stir in 2 tbsp. sultanas.
e. Parsley- this light, herby dressing with a hint of garlic goes well with fish,
pasta salad or a nutrient packed-tab bouleh. To make, chop1/2 small
pack of parsley then add to a small bowl with 1 tsp. Dijon mustard, 1 tbsp.
sherry vinegar, ½ clove grated garlic and 3 tbsp. extra virgin olive oil.
f. Caper and anchovy- garlic and anchovy is the ultimate savourysavory
and salty combination. Finish with a drizzle of red wine vinegar and a
handful of versatile capers. To make, crush 1 clove garlic with a pinch of
salt and 2 anchovy fillets in oil in a pestle and mortar. Whisk in 2 tbsp. red
wine vinegar followed by 6 tbsp. extra virgin olive oil and 2 tbsp. capers.
g. Ginger and wasabi- add a little heat to your standard salad with this
zingy ginger dressing. To make, grate thumb-sized piece of ginger into a
small bowl. Stir in 2 tsp. wasabi paste, 6 tbsp.
rapeseedRapeseed oil and 1 tbsp. rice wine vinegar.
h. Sweet chili- this is a sweet and sticky chili dressing. Recommended also
for a dipping sauce or sweet marinade. To make, mix together 2 tbsp.
sweet chili dressing with a zest of 2 limes and 6 tbsp. rice wine vinegar in
a small bowl.

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i. Tahini- cool, delicate, sesame-based dressing goes well with the Middle
Eastern style salads or drizzled over grilled hallouni. To make, stir
together 2 tbsp tahini with the juice of 1 lemon, salt, pepper and 6 tbsp.
water in a small bowl.
j. Minty yogurt- To make, combine into a bowl with 150g natural yogurt,
1 tbsp white wine vinegar, zest of ½ lemon then season with salt and
pepper and1/2 small pack of mint.

Food combinations use in salad and dressings

Matching dressings and salad greens

There is a rule when dressing salads: The more delicate the texture and flavor of the
greens, the lighter and more subtle the dressing should be. Mayonnaise-based
dressings should be used for more strongerstronger flavored greens while a vinegar-
oil dressing should be used for lighter greens.

The Base
The Base is more often than not salad greens that line or anchors the plate where
the salad will be served.

The Body
The Body is the main ingredient and can consist of other greens, vegetables, another
salad made from cooked ingredients such as chicken.

The Garnish
The Garnish is added to the salad for color, texture, and flavor. A good example is
grilled chicken on a Caesar salad. It can also be simple with chopped herbs. It can be
warm or cold as well. There are many options to use, but always use a garnish that
compliments the flavor of the type salads you are making.

The Dressing
The Dressing, while sounding simple, should always compliment the salad rather
than masking it. A composed salad is often served with the dressing on the side or by
having it ladled over the top before serving. You may also dress the individual
ingredients before composing the salad.

Preparing a Basic Composed Salad

1. Gather all your ingredients and be sure to wash, cut, trim or otherwise prepare
them as necessary
2. Arrange your ingredients on the plate, dressing them if needed and keeping in
mind the 4 layers
3. Before serving, cook any items that are required to be served hot and add them
to the salad

Bound Salads
Bound types of salads are one that is made by combining cooked meats, fish, shellfish
and/or legumes with dressing and garnishes. A bound salad literally means each of
the ingredients is bound together in one mass.
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The binding agent is usually mayonnaise-based but can include thicker

vinaigrettes as well. Trying to standardize the proportions of a bound salad is
difficult due to the many different types of bound salads out there, each with their
own varying amounts.

Bound salads can also be used as the body for composed salads (For example, salmon
salad on a bed of sorrel)

Farinaceous Salads
A farinaceous salad is a salad that is made with potatoes, pasta or grains. A
farinaceous salad differs from a bound salad in that many farinaceous salads are not
bound.

Many pasta salads use combinations of light dressing and flavorful ingredients to
bring it together. A farinaceous salad is almost always tossed but can be used as the
body for a composed salad. A famous and popular farinaceous salad includes potato
salad.

Dressings
Also known as an emulsified sauce. An emulsion is the uniform combination of two
liquids which are unfixable, such as water and oil. By forcing these two liquids
together with the help of lecithin.

Lecithin is a protein that is also unique in that it has the property of being able to
combine with both water and oil. The most common source of lecithin is egg yolks.
Without dressings, salads just wouldn’t be salads.

The most common emulsion is mayonnaise. By whipping egg yolks until frothy, you
slowly add oil drop by drop while whisking vigorously. Once the emulsion begins to
form, the oil is added in more quantity. The fastest way to prepare mayonnaise is to
make it in a Robocoupe, or food processor while slowly adding the oil. It is
recommended to start with a whisk so you gain an understanding of the process.
The higher the proportion of oil to water in emulsification, the thicker the emulsion
will be. The higher the proportion of water to oil will produce a thinner emulsion.

Vinaigrette Dressings

Vinaigrette is a simple dressing and comes from the classic French Dressing. Not to
be confused with the North American commercially- available dressing that is
creamy, tart/sweet and red-orange in color, a classic
French dressing is 3 parts oil, 1 part vinegar, salt, and pepper. When using
stronger flavored oils, using less oil will help offset the strength. Some dressing
recipes call for a citrus juice to be used in place of all or part of the vinegar, in which
case it will take more than 1 part to balance the acidity.

There are countless ingredients to add to a vinaigrette dressing. The classic nature
of a vinaigrette opens itself up to a lot of interpretation. Items such as garlic, fruit,
and different types of vinegar can be used.

Because oil and water do not combine without the help of an emulsifier, it is
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Mayonnaise-Based Dressings
If you’re looking for hearty, a mayonnaise-based dressing is sure to provide it.
Mayonnaise by itself is a pretty heavy product, and using it in the dressing will
require some robust greens that can withstand it. In order to make a mayonnaise
dressing work, you’ll have to play around with it. Adding different ingredients to
change the texture, color, and flavor is definitely a plus. Dairy products are especially
popular and include buttermilk and sour cream. This will help lighten the
mayonnaise a bit. You can add vinegar, fruit juices, vegetables that are pureed or
minced, tomato paste, garlic, onions, herbs, spices, capers, anchovies, boiled eggs.
The list goes on and on.

Emulsified Vinaigrette Dressings

An emulsified vinaigrette is simple a basic vinaigrette that is thickened by
emulsification. Using the proportional guidelines above for oil/water, we can get the
desired thickness easily. Being thinner and lighter than a mayonnaise dressing, the
emulsified vinaigrette is excellent for delicate flavors and textures.
• Common problems on salads and salad dressing preparation and how
to identify and rectify them
• Nutritional values of salad
• Safe work practices in preparing salad STEPS FOR
SALAD
PREPARATION:
1. Keep It Cool. Always refrigerate veggies – and stay away from salad bars
where it looks like the lettuce has been sitting at room temperature for
hours.
2. Tap the Tap. Wash all veggies – especially leafy greens – with tap water,
since its chlorination can kill a lot of bugs. Nestle says it’s as effective as
using specialized vegetable rinse products.
3. Peel When Possible. Bacteria can’t penetrate the thicker skins of
vegetables, so peeling is always a smart move.
4. Buy Local. While this may not protect against bacteria, at least you know
the products are less likely to be sitting around for long periods of time
and handled by uncountable hands. You can also talk to the farmer about
his or her safety practices.
5. Skip The Sprouts. Because of the growing process, sprouts have
historically been linked to E. coli breakouts, so best to take a pass.
6. Opt For Olives Bars. Bacteria can’t usually survive the salting, drying
and oiling that goes into olive processing. Don't overlook the artichokes,
pickles and peppers, depending on the season.
7. Get Creative. Use your good sense to choose salad toppings that would
be less likely to be contaminated: beans (since they’re cooked), fruit (since
it’s less likely to touch the ground), nuts and cooked proteins like hard-
boiled eggs and tofu.

The Most Important Step to Safe Food

1. Hand washing is the single most important means of preventing the
spread of infection.
2. Wear gloves- Eliminate bare hand contact with ready-to-eat foods
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4. Prevent cross-contamination- a clean and sanitized cutting board

shows no sign of microorganisms
5. Food preparation practices
6. Maintain the cold chain- receiving, storing, preparing and serving
7. Inspect for damaged and bruised produce
8. Please do not soak when washing
9. Wash fruit and vegetables
10. Internalization: tomatoes
Wash tomatoes in water warmer than tomato- at least 10 degrees (wash
warm). Tomatoes will act as a vacuum drawing pathogens inside from
surface of skin if washed in cold or colder water.
11. Thick skinned fruits and vegetables
Produce brush- scrub firm produce with a clean produce brush
12. Pre-packaged vegetables – salad washed and ready to eat, washed in
spring water
13. Food preparation practices
a. Pre-washed produce in sealed bags can be used without further
washing
b. Pre-washed produce in opened-bags should be washed
before using -wash hands
-put leafy greens in clean and sanitized container
- Cover and label
14. Check temperature regularly
15. Storage
Prepared food that was not put on the bar should be labelled, held and used X #
of the days after dated.
Leftover food:
Option 1: may not be saved
Option 2: may be saved and used the next day if has been out of refrigeration
<2 hrs. and has been held at less than 410F
16. Food safety requirements- should have food safety training/
certificate

Principles and practices of hygiene

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 410F (50C).
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 salad will produce a
soggy pile of wilted greens.
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SELF – CHECK 1.1-2

INSTRUCTION: Identify the following sentences or phrases and place it before each
number.

1. Classic recipe from the combination of oil and vinegar.

2. Sweet with a little bit of heat. To make, stir

together 2 tsp. whole gram mustard with 2 tsp.

3. This light, herby dressing with a hint of garlic goes well with fish, pasta salad or
a nutrient packed-tab bouleh.

4.this is savourysavory and subtly nutty and Asian-style

dressing

5. This is a sweet and sticky chili dressing.

Recommended also for a dipping sauce or sweet marinade.
Answer Key Self –
Check 1.1-2
1. FRENCH DRESSING

2. HONEY AND MUSTARD

3. PARSLEY

4. SESAME AND SOY

5. SWEET CHILI
TASK SHEET 1.3-2

Title: PREPARE VARIETY OF SALAD AND DRESSINGS

Performance Objectives: Given a situation, perform

taking and Processing
Food Orders based on the
instruction from the Trainer.

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Supplies: Selection of salads

Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and sauces may
include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
- Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.

Equipment:
LCD Projector (Optional)
Overhead Projector (Optional for lecture)
Television and multimedia player
Whiteboard
Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

Performance Criteria Checklist
Task Sheet LO2. 1.3-2

Trainee’s Name: Date:

CRITERIA Yes No
1. Variety of salads are prepared using fresh (seasonal)
ingredients according to acceptable enterprise standards to
maximize eating qualities, characteristics and taste

2.Dressings are prepared suitable to either incorporate into, or

accompany salads

3. Prepared salads ad dressings are tasted and seasonedin

accordance with the required taste

4. Workplace safety and hygienic procedures are followed

according to enterprise and legal requirements
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LEARNING OUTCOME # 3 PREPARE VARIETY OF

SALAD AND DRESSINGS

CONTENTS:
• Attractive presentation techniques
• Factors to consider in plating salad
• Common culinary terms on salad and dressings
• Hygienic principles and practices
• Logical and time efficient work flow
• Principles and techniques of presenting salad and sauces according to
industry standards
• Organizational skills and teamwork
• Safe work practices
• Waste minimization techniques and environment-friendly practices

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ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise
standards
2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically
and sequentially within the required timeframe

CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
3. LCD Projector (Optional)
4. Overhead Projector (Optional for lecture)
5. Television and multimedia player
6. Whiteboard
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
Competency Based Date Developed:
Saint John Bosco Learning Material Page 35
College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
- aprons
- uniforms
- hair restraints
toque,
caps,
7 . hairnets
TRAINING MATERIALS
1 . Learning Packages

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METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODOLOGY:
Direct observation
Demonstration
Written or oral questioning
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
menus

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LEARNING EXPERIENCES

LEARNING OUTCOME 3: PREPARE VARIETY OF SALAD AND

DRESSINGS

Learning Activities Special Instructions

1 . Read information Sheet on
1.3-3 Factors to consider in
plating salads.

2 . Answer Self Check 1.3-3 Compare to answer sheet key

1.3-3

3 . Perform Task Sheet 1.3-3 on Trainer evaluates performance and

Perform mise en place make recommendations

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INFORMATION SHEET 1.3-3 PREPARE VARIETY OF SALAD AND DRESSINGS

• Attractive presentation techniques Techniques in

Preparing Salad Greens 1. Remove the wilted greens.
2. Wash, dry, and store them properly.
3. Cut away the discolored part of the 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.

• Factors to consider in plating salads 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 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.

• Common culinary terms on salads and dressings

PARTS OF A SALAD
1. Base- it refers to the bed of leafy greens properly cut and laid atop the place
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 flavour. It is the sauce that enhances its natural
flavour.
4. Garnish-it consists of food elements that add form, texture, and color to the
salad.
• Hygienic Principles and Practices
• Logical and Time Efficient Work Flow
• Principles and Techniques of Presenting Salads and Sauces
According to Industry Standards
• Organizational Skills and Teamwork
• Safe Work Practices
• Waste Minimization Techniques and Environment-Friendly Practices

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SELF – CHECK 1.3-3

INSTRUCTION: Read and understand the questions below. Write true if the
statement is correct and false if the statement is wrong.

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. Carefully scoop out the salad into your plate.

3. Wash, dry, and store them properly.

4. Drain the greens using the colander, but it is best to use a salad spinner.

5. You may line up with attractively colored tomatoes and/or chips and nuts. Pile
up the greens well so they stick out nicely.
Answer Key
Self – Check 1.3-3

1. TRUE

2. TRUE

3. FALSE

4. FALSE

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5. TRUE

TASK SHEET 1.3-3

Title: PREPARE VARIETY OF SALAD AND DRESSINGS

Performance Objectives: Given a situation, perform

taking and Processing
Food Orders based on the
instruction from the Trainer.

Supplies: Selection of salads

Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and sauces may
include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
- Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.
Equipment:
• LCD Projector (Optional)
• Overhead Projector (Optional for lecture)
• Television and multimedia player
• Whiteboard
• Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist

Task Sheet LO3. 1.3-3

Trainee’s Name: Date:

CRITERIA Yes No
1. Suitable plate are selected according to enterprise standards

2. Salads are presented attractively according to enterprise

standards

3. Salads and dressing are accompanied based on clients

requirements

4. Salads and dressings are presented hygienically, logically and

sequentially within the required timeframe

LEARNING OUTCOME # 4 STORE SALADS ANDRESSINGS

CONTENTS:
• Storing techniques, temperature, safety and hygiene standards in storing
salads and dressing
• Safe work practices applied in storing appetizers
• Hygienic principles and practices in storing and handling salad and salad
dressing
• Logical and time efficient work flow

ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise standards
2. Salads are presented attractively according to enterprise standards
3. Salads and dressing are accompanied based on clients requirements
4. Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe

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CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
3. LCD Projector (Optional)
4. Overhead Projector (Optional for lecture)
5. Television and multimedia player
6. Whiteboard
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGIES:
Discussion/ demonstration
Video viewing
ASSESSMENT METHODOLOGY:
Direct observation
Demonstration
Written or oral questioning
LEARNING EXPERIENCES

LEARNING OUTCOME 4: STORE SALADS AND DRESSINGS

Learning Activities Special Instructions

1 . Read information
Sheet on 1.3-4 on
identifying
Store salads and
dressings.

2 . Answer Self Check 1.3-4 Compare to answer sheet key

1.3-4

3 . Perform Task Sheet 1.3-4 on Trainer evaluates performance and

Store salads and dressings. make recommendations

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INFORMATION SHEET 1.3-4

STORE SALADS AND DRESSINGS

• Storing techniques, temperature, safety and hygiene standards in storing

salads and dressing.

In storing salads, the right temperature is 4 to 6 0C. Here are some tips in the
preparation and presentation of a selection of hot and cold salads:
Select ingredients to meet requirements of hot and cold salad menu items.
Portion control- it is important to know how much dressings or cold sauces
have to be made for a given situation. This can be maintained in two ways.
Storage :
Dressings- Vinaigrette has no ingredients requiring refrigeration. To ensure
that there is absolutely no threat of food spoilage, however, it is advisable to
keep this dressing in a refrigerated area and covered in an airtight container
(glass or stainless steel). Do not freeze. Shake vigorously before use.
Mayonnaise- Mayonnaise or its derivatives should be kept in a refrigerated
area and covered in an airtight container; preferably glass or stainless steel.
Do not freeze.
Prepare salads to enterprise standards including nutritional and eating
qualities. Salads should be made as close as possible to the required time of
service. Some salads, however, will require storage to allow flavour
absorption, e.g. marinated red pepper salad. These types of salads should be
stored in an airtight container with lid in a refrigerated area. If salads do not
require soaking and marinating, they should be stored in airtight containers
with lids in a refrigerated area. Dressing or sauce should be kept separate.
Salads should not be frozen. The majority of salads are served cold. Some
ingredients are served raw while others are cooked and then cooled before
using in the salads.
Traditional salad is light and refreshing to cleanse the palate. But as eating
habits change so does the role of the salad. Salad can be the meal, with or
without meat. Salads can also be warm.
Salad preparation is no different to any other dish. Mise en place.
“Everything in place’, before you start.
Prepare garnishes and accompaniments. Garnishes are prepared as part of
your normal mise en place:
Herbs can be chopped to sprinkle over top of finished salad for flavour
and eye appeal.
Herb sprigs can be used to decorate top of salads
Thin slices of vegetables: julienne of carrot, slivers of spring onion
Nuts, roasted and chopped to add flavour Fried bread pieces or oven
toasted Deep fried shaving of vegetables.
Holding and storage conditions. Salads with leaves and herbs will not
hold well after the dressing has been applied. Vinegar will cause the
leaves to wilt. Do not dress the salads too soon. Salads can be mixed
then stored. Do not dress then store. Salads leaves will have a
comparatively short lifespan.
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Cutting techniques, size and shape. Many Asian styles will incorporate
intricate styles of cutting. Some special tools are available to replicate
this in the modern world but when it comes to pay higher wage costs
outside of the Asian region it become unviable to do this elaborate
vegetable carving. Modern machines will not to do the bulk of large
scale dicing and slicing.
Salad will have the following characteristics:
Leaf salads- will have a shine, lots of colour, will have a height before
width, it should be appealing to the eyes, textural diversity adds to the
eating experience. All of these characteristics should have before the
salad is tasted.
When presenting the salad certain points need to be considered: Type
of service:
Formal- served in restaurant as a side dish to the main meal.
Casual- served as part of the buffet.
Modern- served in café as a meal that will stand alone. Stand up or
sit down- some salads are now being served in wraps, type of
sandwich. Traditional salads are served as a palate refresher.
Modern interpretations make it: a meal on its own, an alternative to
hot vegetables and a side dish.
It is good to have a refreshing salad after eating grilled steak to
cleanse the palate.
• Safe work practices applied in storing appetizers

Appetisers can be pre made and stored frozen for long periods of time. Appetisers on
wrapped in pastry will freeze well. Appetisers that have salad leaves in them will not
freeze. Appetisers can be cooked then frozen, thawed and re-heated as needed or
they can be made then frozen, thawed and then cooked before being served. When
producing meats that are to be used as appetisers such as a satay, it is best to make
them then freeze in thin layers that can easily be thawed and cooked to order.
If the preparation is raw, then it needs to be kept separated from cooked. Never let
the two of them mix. All prepared foods must be kept chilled until you are ready to
serve. Cool room should be 4 0C or less. Fresh foods should not be kept for longer than
3-5 days. Some have a longer life than others. Three days is preferable.
If prepared foods is to be stored for longer than 3 days it is best to freeze the product
on day 1. Freezing should be done when the product is wrapped in single layers and
then frozen. This makes it easier to thaw when required. Always freeze in batches of
10. These are easier to counts when doing stock take. Freezer should be operating at
below -150C or less ( - 180C preferable). Never freeze for more than 3 months. Salads
cannot be frozen. Freezing only apply to pastry based items and meats. Appetisers
are always best if made fresh but this is not always possible when doing large
numbers. Small samosas and minin shashliks can be prepared and frozen, cooked on
the day. Easy to store flat and thin, easy to thaw and cook.

• Hygienic principles and practices in storing and handling salad and salad
dressing

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Salad leaf should be washed and spun dry before being stored in plastic bag and held
firmly in clean plastic containers and kept chilled until needed. Four days to
maximum to maintain optimum quality. Cooked root vegetables should be prepared
as close to the date of use as possible.
Storage of garnishes and accompaniments: High risk foods need to be kept chilled
below 40C for no more than 3 days of frozen below -150C (180C better) for longer
time. Garnishes like crisp breads that do not require cold storage, can be stored in
sealed containers at room temperature. Care needs to be taken with the time being
stored as flavour and texture can be altered due to absorption of moisture from the
air. Herbs picked are best used on the day or possibly the next.
These need to be stored in containers with absorbent paper to keep moist.
Storage containers must be clean and durable, impervious to liquids and must be in
good condition. Storage container must be washable. You must be able to sanitise
them for future use. They must be stackable for easier storage when not in use.
Stainless steel is the best containers for fresh meat storage. Cost is the biggest
deterrent to using stainless steel.
Food grade plastic is second best storage containers, but they get scratched and need
to be changed when the scratching is too bad as scratches can harbour bacteria.
Single plastic use items can be cost effective but must not be washed and re-used. All
storage containers must be able to be covered, either with a fitted lid or be small
enough to be covered with plastic wrap to securely hold in product: reduces spillage,
reduces cross contamination, easier to affix labelling.
Large shallow containers are best containers for storing large quantities of prepared
product that will take 1 or 2 layers. Too many layers will cause the uncooked product
to squash when stacked. If they are frozen before they are stacked then that will be
acceptable. Follow FIFO rule.
Stock rotation.

Formatted: Font: 8 pt

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SELF – CHECK 1.3-4

INSTRUCTION: Read and understand the questions below. Write true if the
statement is correct and false if the statement is wrong.

1. Portion control- it is important to know how muchdressings or cold sauces have

to be made for a given situation. This can be maintained in two ways.

2. Select ingredients to meet requirements of hot and cold salad menu items.

3. Traditional salad is light and refreshing to cleanse the palate. But as eating
habits change so does the role of the salad. Salad can be the meal, with or
without meat. Salads can also be warm.

4. Salad preparation is no different to any other dish.Mise en place. “Everything in

place’, before you start.

5. Mayonnaise- Mayonnaise or its derivatives should be kept in a refrigerated area

and covered in an airtight container; preferably glass or stainless steel. Do not
freeze.
Answer Key
Self – Check 1.3-4

1. TRUE
2. TRUE
3. TRUE

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 lO MoARcPSD| 24076586

4. TRUE
5. TRUE

TASK SHEET 1.3-4

Title: STORE SALADS AND DRESSINGS

Performance Objectives: Given a situation, perform

taking and Processing
Food Orders based on the
instruction from the Trainer.

Supplies: Selection of salads

Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and sauces may
include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
- Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.

Equipment:
• LCD Projector (Optional)
• Overhead Projector (Optional for lecture)
• Television and multimedia player
• Whiteboard
• Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

Formatted: Font: 8 pt

DAN .N. MUIGAI [0710855385]

 lO MoARcPSD| 24076586

Performance Criteria Checklist

Task Sheet LO4. 1.3-4

Trainee’s Name: Date:

CRITERIA Yes No
1 . Salads are kept in appropriate conditions based on
enterprise procedures

2 . Required containers are used and stored in proper

temperature to maintain freshness, quality and taste

Formatted: Font: 8 pt

DAN .N. MUIGAI [0710855385]