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TLE – H.E.- COOKERY

Quarter 2 – Module 1:
PREPARE SALAD DRESSING
“Perform Mise en Place”
TLE – Grade 9
Alternative Delivery Mode
Quarter 2 – Module 1: Prepare Salad Dressing: Perform Mise en Place
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Joan R. Geronimo
Editor: Emma Concepcion S. Reso-or
Reviewers: Emma Concepcion S. Reso-or & Jesusa D. Paladar
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D. Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 2 – Module 1:
PREPARE SALAD DRESSING
“Perform Mise en Place”
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education 9-Cookery Alternative

Delivery Mode (ADM) Module on Prepare Salad Dressing: Perform Mise en
Place!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the Technology and Livelihood Education 9-Cookery Alternative

Delivery Mode (ADM) Module on Prepare Salad Dressing: Perform Mise en
Place!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

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This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the nature of Cookery. The scope of this module permits it to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Evaluate tools and equipment needed in the preparation of salad and
dressing.
2. Clean, sanitize, and prepare tools, utensils, and equipment based on the
required tasks.
3. Prepare ingredients based on the required form and time frame.

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 What I Know

Pre Test: Let us determine how much you already know about the tools and utensils
in salad and dressings. Take this test.

MULTIPLE CHOICE:

Direction: Read each item carefully and choose the answer that best describes the
statement. Write your answer on your Cookery portfolio.

1. A salad tool used to remove excess water from the salad greens.
a) cutting boards b) mixing bowl c) salad serve d) salad spinner

2. Used to hold salad ingredients for mixing, or for tossing.

a) cutting boards b)knives c)mixing bowls d)salad server

3. Salads that can be served as a full meal because it contains substantial portion
of meat, poultry, seafood’s, fruits and vegetables.
a) accompaniment salad b)appetizer salad
c) dessert salad d)main course salad

4. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
a) bound salads b) composed salads
c) green salads d) vegetable salads

5. Salad ingredients are arranged on plate rather than being mixed together
a) bound salad b) composed salad
c) fruit salad d) vegetable salad

6. Which of the following considerations are essential in choosing ingredients for

high quality salads?
a) crispiness and taste b) freshness and variety
c) quality and quantity d) texture and color

7. Which of the following guidelines is not included in making vegetable salad?

a) Cooked to a firm, crisp texture and good color
b) Cooked until completely tender and overcooked
c) Marinated or soaked in a seasoned liquid
d) Thoroughly drained and chilled before using

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

a) arrangement of food b) contrast and harmony of colors
c) proper food combinations d) quality of ingredients

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9. Which of the following procedures for quantity green salad production is the last
step to do?
a) add dressing before serving b) arrange salad plates on worktables
c) prepare all ingredients d) refrigerate until serving

10. Which of the following ingredients is not used in making French dressing?
a) Egg yolk b) Oil c) sugar d) vinegar

Note: If you get 100% correct in this pre- assessment, skip the lesson but if not
and only get 50% to 99% correct, then proceed with the lesson.

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 Lesson
PREPARE SALAD AND DRESSING:
1 PERFORM MISE EN PLACE

What is the best dressing for salad?

How do you get the bitterness out of salad dressing?

What’s In

Direction: Answer the following questions on your notebook.

1. Why is it important to clean and sanitize the tools and utensils in cooking?
2. What are the things to be considered before preparing salad and dressing?

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

4
 What’s New

Introductory Activity: Call Me!

Direction: Identify the different kitchen tools and utensils in preparing salad

1.______________ 2.______________ 3. ______________

4._____________ 5._____________

Questions:

1. How did you find the activity?

2. Why is it easy for you to identify the tools/utensils in preparing salad?
3. Do you know how to use each one of them?

What is It

Mise’ En Place is a French term which means setting everything in place and
organizing all the materials and ingredients before preparing foods.

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Tools, Equipment, 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.
Peelers - is a kitchen tool consisting of
a slotted metal blade attached to a
handle that is used to remove the outer
skin or peel of certain vegetables,
frequently potatoes and carrots, and
fruits such as apples and pears.
Citrus zesters - A kitchen zester is
approximately four inches long, with a
handle and a curved metal end, the top
of which is perforated with a row of
round holes with sharpened rims

Grater/Shredder - A grater (also known

as a shredder) is a kitchen utensil used
to grate foods into fine pieces. It was
invented by François Boullier in 1540s.

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 contain.

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 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 their Functions in the Meal

Appetizer Salads. It stimulates appetite

which has fresh, crisp ingredients;
tangy flavorful dressing; and attractive,
appetizing appearance. It looks
appealing because of flavorful foods
like cheese, ham, salami shrimp and
crabmeat. Crisp raw or lightly cooked
vegetables can also be added.

Accompaniment salad –
accompaniment salads must balance
and harmonize with the rest of the
meal, like any other side dish. Don’t
serve potato salad at the same meal at
which you are serving French Fries or
another starch. Sweet fruit salads are
rarely appropriate as accompaniment
except with such items as ham or pork.

Side dish salads should be light and

flavorful, not too much vegetable
salads are often good choices. Heavier
salads such as macaroni or high
protein salads containing seafood,
cheese are less appropriate, unless the
main course is light.

Main course salads – should be large

enough to serve as a full meal and
should contain a substantial portion of
protein. Meat, poultry and seafood

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 salads as well as egg salad and cheese
are popular choices. Main course
salads should offer enough variety of
flavors and textures in addition to the
protein and salad platter or fruits.

Dessert salads – dessert salad are

usually sweet and may contain items
such as fruits, sweetened gelatin, nuts
and cream.

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.

Vegetable, Grain Legumes and Pasta

Salads - vegetable 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. Raw or
cooked vegetables are usually added to
the starch items to enhance the color,
flavor and nutritional balance of the
salad. Protein items such as poultry,
meat, seafood and cheese maybe
added to vegetables and starch salad.

Bound salad are mixture 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.

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 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.

What’s More

Self-Check 1
A. Picture Me
Direction: Give the characteristics of the different types of salads.
Types of Salad Characteristics
Main Salad
Appetizer
Side Dish Salad
Dessert Salad
Accompaniment Salad

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Your answer will be rated using the rubric below.

CRITERIA 4 3 2 1
Clear Exceptionall Generally Lacks clarity Unclear cannot
y clear and clear and and difficult understand
easy to quite easy to to
understand understand understand

Comprehensive Thorough and Substantial Partial or not Misunderstandi

comprehensive explanation comprehensiv ng or serious
explanation e explanation misconception
on the
explanation

Relevant Highly Generally Somewha Irrelevant

relevant relevant t relevant

What I Have Learned

Identify Me.

Direction: Identify the following kitchen tools. Write the answer on your notebook.

______________1. 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
______________ 2. Used for salad toppings to be broiled or grilled
______________ 3. A kitchen utensil used to grate foods into fine pieces
______________ 4. Used to hold just washed salad leave in a slotted basket
______________ 5. Sharp, sturdy stainless steel blades used to cut ingredients
______________ 6. 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 or fruits
______________ 7. A wooden or blocks, use in cutting ingredients
______________ 8. Used to grasp the ingredients of salad
______________ 9. Used to mix dressings, marinate ingredients, and hold separate elements
of a salad.
______________ 10. A small kitchen appliance used to cook or prepare various foods with
steam heat.

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 What I Can Do

Direction: Ask for help from your family member and make a video on how to use
and sanitize tools and utensils available in your kitchen. (one tool only)

20 Use and sanitize the tools and utensils correctly without any
supervision.
17 Use and sanitize the tools and utensils correctly with some
assistance/supervision.
14 Use and sanitize the tools and utensils correctly with minor errors and
some assistance/supervision.
11 Was not able to use the tools and utensils correctly.

Assessment

Direction: Arrange the following procedure in washing and sanitizing utensils. Write
A for the first step, B for the second and so on. Write your answer in the space
provided.

_______ Sanitize. Place utensils in rack and immerse in hot water.

_______ Drain and air dry. Do not towel dry. This may contaminate utensils.

_______ Scape and pre-rinse. The purpose of this step is to keep the wash water
cleaner longer.

_______ Wash. Use warm water and a good detergent. Scrub well with a brush to
remove all traces of leftover and grease.

_______ Rinse. Use clean warm water to rinse off detergent. Change the water
frequently, or use running water with an overflow.

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 Additional Activities

 Make an album of the different kinds of salad with their picture and recipe
listed.
 Your output will be rated using the rubric below:

SCORE CRITERIA
20 Artistically and creatively done with pictures and recipe
17 Artistically and creatively done with some pictures and recipe
14 Properly done with some pictures and recipe
11 Properly done with few pictures and recipe

9 Done untidy with few pictures and recipe

Now you’re ready to go on with the ways on how to prepare variety of salad
and dressing

Answer Key

10. A
may vary
5. Grill pan to rubric
9. A Answer
board according
8. A What’s In 4. Chopping Graded
3. Salad server output)
7. B
2. Peeler on the
6. B 1. Knife depends
(Answer
5. B
WHAT’S NEW
More
4. A
What’s
3. C
2. D
1. D
Know
What I

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 10. steamer
9. mixing bowl
8. salad server
7.cutting boards
6. peeler
5. knives/knife
4. salad
3. grater
2.grill pan
1. citrus zester

learned
What I have

to rubric
according
Graded
output) C 5.

on the B 4.

depends A 3. rubric)
(Answer E 2. the output/based on
D 1. (Grade depends on
can do
What I Assessment Additional Activity

References
Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2

k-12 Basic Education Curriculum Technology and Livelihood Education, Learning

Module, Commercial Cooking, Exploratory Course, Grade 7 and 8,p.5

https://www.hestancue.com/blogs/blog-recipes/importance-mis-en-
place#:~:text=In%20order%20to%20create%20a,equipment%20before%20you%20b
egin%20cooking.&text=Making%20every%20cooking%20step%20as,of%20a%20wel
l%2Dmade%20meal ( August 05, 2018)
https://www.google.com/search?q=chopping+board+wooden&oq=chopping&aqs=c
hrome.2.0j69i57j0l6.6508j0j7&sourceid=chrome&ie=UTF-8
https://www.google.com/search?sxsrf=ALeKk021Zy_wq4jRO7VvOBvgjp75es3IYg%
3A1593601227074&ei=y2z8XoGdBKb2hwOI26voDg&q=peeler&oq=peeler&gs_lcp=C
gZwc3ktYWIQA1Cl3FVYwe1VYOT1VWgAcAB4AoABAIgBAJIBAJgBBqABAaoBB2d3c
y13aXo&sclient=psy-ab&ved=0ahUKEwjBrraY86vqAhUm-
2EKHYjtCu0Q4dUDCAw&uact=5
google.com/search?sxsrf=ALeKk02ifXcZnMbZg9vEsC8o5v6HARvyNQ:15941099750
35&source=univ&tbm=isch&q=gelatin+salad+images&sa=X&ved=2ahUKEwi01a

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net