Cookery 9

QUARTER 2 (WEEK 3)

Name of Learner: Grade/Section:

Teacher: Date Submitted:

LEARNING ACTIVITY SHEETS

BASED ON MELC

TOPIC: PREPARE A VARIETY OF SALAD AND DRESSINGS

WEEK 3: Most Essential Learning Competencies (MELC):

1.1. Prepare a variety of salad
1.2. Identify the different kinds of salad dressings and their ingredients.
1.3. Prepare salad dressings

Background Information for Leaners

MELC 1.1. Prepare a variety of salad (Sample Recipe)
“Jellied Meat Salad”
Ingredients:
1 tablespoon gelatin
¼ cup cold water
1½ cup hot stock
2 tablespoon lemon juice
¼ teaspoon salt
½ cup chopped vegetables
2 tablespoon green pepper cut in thin shreds
1 cup diced meat (beef, veal, chicken)

Procedure:
1. Soften gelatin in cold water for about 5 minutes.
2. Bring the broth to a boil, remove from the fire and add the softened gelatin,
lemon juice, and salt. Stir until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consistency of the gelatin.
4. Fold in to the thick mixture chopped meat, vegetable and green pepper.
5. Pour into a loaf pan or individual molds and chill for several hours.
6. When firm, unmold and serve on salad greens.
7. Garnish with mayonnaise.
Gelatin salads are colorful and attractive. They are inexpensive and may use left-
over. Fruits (except fresh pineapple), vegetable and meats can be use. They may
be prepared in advance and kept for consumption for several days.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

MELC 1.2. Identify the different kinds of salad dressings and their
ingredients.
Types of Salad Dressings
1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil, vinegar
and seasonings which is an example of temporary emulsions. The ratio of oil to
vinegar is 3 parts oil to 1 part vinegar. However, it can be changed depending
upon the taste. Less oil makes the dressing tarter, while more oil makes it taste
milder and oilier.
2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is more often
serves as the base for wide variety of other dressings. Mayonnaise based
dressings are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to
mayonnaise, but it has a tarter flavor, while mayonnaise is richer and milder.
Cooked dressing is made with little or no oil and with a starch thickener. There
are variety of dressings based on neither mayonnaise nor oil and vinegar. They
include dressings on sour cream and on fruit juice and yogurt and low calorie
dressings. The important thing is that these dressings should have well
balanced flavor with a pleasant tartness and should harmonize and
complement the salad which they are served.
Emulsions in Salad Dressings
The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.
1. Temporary Emulsions – a simple oil and vinegar dressing is called
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.
2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but
the two liquids do not separate because it contains egg yolk which is a strong
emulsifier. The egg yolk forms a layer around each of the tiny droplets and
holds them in suspension. All emulsions form more easily at room
temperature. Other stabilizers are used in some preparations. Cooked
dressing uses starch in addition to eggs. Commercially made dressings may
use such emulsifiers as gums, starches and gelatin.

Ingredients of Salad Dressing

Salad dressings- are liquid or semi liquids used to flavor salads. The flavors of most
salad dressings are not modified by cooking.
The quality depends directly on the quality of the ingredients used. Most salad
dressings are made primarily of oil and acid with other ingredients added to modify
the flavor or texture.
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make excellent
salad dressing but not appropriate with every food. Examples: corn oil,
soybean oil, canola oil, peanut oil, olive oil, walnut oil

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are
about 5% acidity, but some range from 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to
vinegar in some preparation.
4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier
dressings. For safety, pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other
flavorings include mustard, ketchup, Worcestershire sauce and various kinds
of cheeses.

MELC 1.3: Prepare salad dressings

SAMPLE RECIPE OF SALAD DRESSINGS

Standard Recipes for Salad Dressings

“French Dressing”
Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and
dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

“Mayonnaise Dressing”
Ingredients:
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon sugar
A pinch of pepper pinch and paprika
1 egg
2 cups salad oil
3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ cup of the oil, almost drop by drop, beating well.
Then add the lemon juice and the rest of the oil slowly and continue beating
all during these additions.
3. Transfer to the covered refrigerator jar and store.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

LEARNING ACTIVITY 1: Multiple Choice.
Direction: Encircle the letter of the correct answer

1. Which of the following ingredients is not used in making French dressing?

a. Egg yolk b. oil c. vinegar d. sugar

2. The type of emulsions in salad dressing in which the ingredients are the same
with mayonnaise.
a. Temporary b. vinaigrette c. dressing d. permanent
3. Other stabilizer used in making other dressings.
a. Water b. starches c. vinegar d. oil
4. An essential ingredients in mayonnaise and other emulsified dressing that
bound together.
a. Oil b. vinegar c. sugar d. egg yolk
5. A seasoned liquid or semi-liquid added to the body of the salad to give flavor
to the salad.
a. Base b. garnish c. body d. dressing
6. Which is NOT a correct procedure in making mayonnaise?
a. Measure the seasonings into bowl, add egg mix well.
b. Add the measured acid (vinegar or lemon) at once.
c. Gradually add the first ½ cup of the oil, almost drop by drop, beating
well.
d. Transfer to the covered refrigerator jar and store.

LEARNING ACTIVITY 2: DO IT NOW!

Direction:
Prepare a very simple salad with a dressing using the available ingredients you have
at home then take a picture. Write a recipe of your work (with picture). Sample and
guide recipe is written below.
Mixed Green Salad

Tools/Equipment Needed:
Refrigerator, Colander
Mixing bowl, Plate for serving

Ingredients:
Romaine lettuce, Pepper strips, Carrots
Dressing

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

Procedure:
1. Wash greens thoroughly.
2. Drain greens well.
3. Crisp the greens. Refrigerate green in a colander cover with damp cloth.
4. Cut or tear into bite pieces.
5. Mixed the greens. Toss gently until uniformly mixed. Non-juicy raw vegetable
garnish such as green pepper strips or carrots red maybe mixed in at this time.
For toss salad to serve immediately, add the dressings to the greens in a bowl.
Toss to coat the greens with the dressing.
6. Plate the salads. Cold plate should be used. Avoid plating salad more than an
hour or two before service to prevent wilting or drying of greens.
7. Garnish and serve.

LEARNING ACTIVITY 3:

REFLECTION: On the space provided below, write a reflection about the

importance of eating salad.
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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5