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Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OFFICE – BILIRAN

LEARNING ACTIVITY SHEET

Quarter 2 – Week 3

COOKERY

Lesson 1: PREPARE SALAD AND DRESSING

LO2: Prepare a variety of salads and dressings
2.1 Identify the components of a salad
2.2 Identify the factors to consider in salad preparation
(TLE_HECK9-12SD-IIb-g-8)

Name of Learner : DANNY B. ELAGO

Grade Level & Section : GRADE- 9 HIMILITY
Subject Teacher :
Contact No. : 09560033183 FB Account:

LESSON 1
2.1 THE COMPONENT OF A SALAD
IDENTIFY
 Components of salad
1. BASE- consists of greens such as leaf, romaine head or bib lettuce and in most
cases these greens are left on the plate as bowl. The base keeps the plate or
bowl from looking bare and provides color in contrast with the body
2. BODY- is the main ingredient of salad. It may include vegetables, fruits, meats,
beans, eggs, pasta, or cheeses. The ingredients used have a balance of flavor
and taste.
3. GARNISH -The garnish of the salad adds color. It improves the form and
enhances the taste of salad. It must be edible and may be as simple as a
sprinkling of cheese crumbs, seeds, nuts or spice. The main purpose of the
garnish is to add an eye appeal to the finished product, but in some cases, it
improves the taste and form.
4. DRESSING -The dressing is a liquid or semi-liquid used to flavor, moisten, or
enrich the salad (palatability and appearance). The dressing is usually served
with all types of salads. It adds flavor, provides food value, helps digestion,
and improves palatability and appearance. Mayonnaise, Vinaigrette, etc
Dressing may be added at service time, served separately for the customer to
add, or mixed with the ingredients ahead of time.
ACTIVITY 1:

Direction: Identify the components of salad according to the ingredients used.

Write your answer on the space provided for before the number.

Use the options in the box below.

Garnish Dressing

Body Base
base 1. Lettuce

Dressing 2. Mayonnaise

body 3. Meat

garnish 4. Cheese

Body 5. Vegetable

LESSON 1
IDENTIFY THE FACTORS TO CONSIDER IN SALAD
2.2
PREPARATION
 IMPORTANT FACTORS TO CONSIDER IN
SALAD PREPARATION

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you

must use ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully.
Pineapples and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base
should be identifiable when you taste the salad. The dressing should dominate
the taste. The size of cut should be bid enough (usually bite size) to be
recognized.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well and removing the green from the water to allow the dirt to
settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and
will make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the
color and its vitamins and minerals as well.

Activity II: True or False:

Direction: Write letter T if the statement is True and Letter F if the statement is
False on the space provided for before the number.
__T___1. Salad is as good as the quality of its ingredients, so you must use
ingredients that are fresh, ripe and in season.
___F__2. Make it simple and overcrowded.
___T__3. Contrast in color for your garnishing can accentuate the appearance of
the salad.
___F__4. Taste of the food that you are using as a base should be unidentifiable.
___F_5. Drain all the ingredients well.
ASSESSMENT:
Multiple Choice: Direction: Read carefully the statement. Choose and encircle the
letter of your correct answer.
 1.Which of the following components of salad consists of greens such as leaf,
romaine head or bib lettuce in most cases these greens are left on the plate as
bowl?
A. Base B. Body C. Dressing D. Garnish
2.What component of salad composed of the main ingredient?
A. Base B. Body C. Dressing D. Garnish
3. What refers to a liquid or semi-liquid used to flavor, moisten, or enrich the salad
palatability and appearance?
A. Base B. Body C. Dressing D. Garnish
4.Which of the following components of salad adds color, Improves the form and enhances
the taste?
A. Base B. Body C. Dressing D. Garnish
5. What factors in making salad refer to” Salad is as good as the quality of its
ingredients, so you have
to use ingredients that are fresh, ripe and in season.”?
A. Eye appeal B. Flavorful C. Simplicity D. Quality of
Ingredients
6. Which of the following factors in making salad means ”. it should be attractive,
appetizing, and creatively presented?
A. Eye appeal B. Flavorful C. Simplicity D. Quality of Ingredients
7. Which of the following is not an important factor to consider in preparing salad?
A. Drain all the ingredients well C. Keep it clean and sweet
C. Food should be recognizable D. Proper food combinations
8. Which of the following is the most important factors to consider in preparing
salad?
A. Quality of Ingredients C. keep it clean and sweet
B. Food should be simple D. Proper food color combinations
9.Which of the following considerations are essentials in preparing salad?
A. Eye appeal B. Neatness C. Simplicity D. All of these
10.What refers to contrast in color for your garnishing and can accentuate the
appearance of salad?
A. Contrast and harmony of colors C. Eye appeal
B. Drain all the ingredients well D . Simplicity

Answer Key

ACTIVITY 1:
1. Base
2.Dressing
3.Body
4.Garnish
5. Body

ACTIVITY II:
1.T
2.F
3.T
4.F
5.F
 Writer:
ANTONIA E. PAA
Master Teacher I

QUALITY ASSURANCE TEAM

Chairman:
MEDARLOU A. GENOGUIN FLORIDA G. BUNANI EdD
Division EPP/TLE Supervisor PSDS – Caibiran District I

DEXTER D. ENAGE ME, EdD RITCHELLE P. BALONDO

MT-I/Vocational Dept. Head – des. Master Teacher I