TLE 9 COOKERY

Quarter 2
Module 5: Store Salad and Dressing

Name: ________________________________________________________Date:___________________

Grade & Section: _______________________________________________Score:__________________

Learning Objectives (based on Most Essential Learning competencies)

1. Identify safety and hygienic practices in storing salad;
2. keep salad and dressing in appropriate conditions to maintain its freshness and quality.

Safe and Hygienic Practices In Storing Salads and Dressings

Green salads and other fruit salads which preferably eaten raw should be stored properly and
hygienically to maintain its freshness and prevent the growth of bacteria and spoilage of the
dressing.

No salad will stay fresh indefinitely, but it can be preserved for as long as possible by storing it in a
proper way thus minimizing moisture and air exposure

⮚ Green Salads are plated in a cold plate. Avoid plating salads more than an hour or two
before service. Garnish that is tossed should be added at serving time.
⮚ Refrigerate salads before serving time.
⮚ Dressing is added immediately before serving or serves it on the side.
⮚ Refrigerate salads until serving. Do not hold more than a few hours, or the salads will sag.
Holding boxes should have high humidity.
⮚ Do not add dressing to green salads until serving, or they will sag.

Principles and Practices of Hygiene in Preparing Salads and Salad Dressing

How to Wash Fruits and Vegetables
⮚ Start by choosing to produce that is free of bruises, mold, or other signs of damage. If you
are purchasing precut items, make sure they have been refrigerated or displayed on ice at
the supermarket.
⮚ Once home, store perishable fruits and vegetables in the refrigerator (at 40 degrees F or
below) until you are ready to use them. Always store precut fruits and vegetables in the
refrigerator, too.
⮚ Wash your hands for 20 seconds with soap and warm water before and after handling fresh
produce.
⮚ Use a sharp paring knife to cut away any damaged or bruised areas of the fruit or
vegetable.
⮚ Wash the produce before you peel it. That way, contaminants will not be transferred from
your knife to the fruit or vegetable.
⮚ Hold the fruit or vegetable under cool running tap water, gently rubbing it as you rinse it.
⮚ For firm produce, such as melons and winter squash, use a clean vegetable brush to scrub
the surface as you rinse it.
⮚ Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked
for 1 to 2 minutes in cold water to remove contaminants from the nooks and crannies.
⮚ Use a clean cloth or paper towel to dry the produce before using it.

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 TLE 9 COOKERY
Quarter 2
Module 5: Store Salad and Dressing

How to Wash Salad Greens: Salad greens require special attention.

First, discard the wilted outer leaves; then prepare and wash greens as directed for each type.

⮚ For leafy lettuces, such as green or red-tip leaf, butter head, and romaine as well as endive,
remove and discard the root end. Separate leaves and hold them under cold running water
to remove any dirt.
⮚ For smaller greens, such as spinach and arugula, swirl them in a bowl or a clean sink filled
with cold water about 30 seconds. Remove the leaves and shake gently to let dirt and other
debris fall into the water. Repeat the process if necessary. Drain in a colander.
⮚ For iceberg lettuce, remove the core by hitting the stem end on the countertop; twist and lift
out the core. (Do not use a knife to cut out the core, as this can cause the lettuce to brown).
Hold the head, core side up under cold running water, pulling leaves apart slightly. Invert
the head and drain thoroughly. Repeat if necessary.
⮚ For mesclun (a mixture of young, small salad greens often available in bulk at farmers
markets), rinse in a colander or the basket of a salad spinner.

Other Tips for Washing Fruits and Vegetables

⮚ Do not use soap or detergents when washing produce.
⮚ Wash fruits and vegetables. Cool, clean, running tap water is fine.
⮚ Wash all produce before using, even if you are going to peel it. Any dirt and bacteria on the
outside of unwashed produce can be transferred from the knife into the fruit or vegetable.
Tip: Even organic fruits and vegetables, as well as produce from your own garden or local
farmer's markets, should be washed well.

Know how long the salad last. Salad stays fresh for as long its fastest spoiling ingredients stays
fresh. Pasta with non-mayonnaise dressing stays for five to seven days. Salads with mayonnaise-
based dressing last for three to five days if stored in the refrigerator.

Salad should be stored in the right place, in the right container with the right temperature. In
storing salad, it takes the thoroughness so that the freshness of salad can be maintained. The
right temperature of storing salad is 4º C to 6º C or 41º F. refrigeration does not only keep salad
fresh but also limit the growth of bacterial pathogens.

Proper storage of salad is very crucial in keeping food safe because the manner and temperature
of storage will affect the foods susceptibility to bacterial growth, other contaminants, and infection.
Storing food will not improve its quality. It will only delay the rate of deterioration and thus proper
period of storage should be observed.

FIFO (First In, First Out) in storing food is very important. Though it is long time method in store
keeping where the first food stored should be the first to be out from the storage. Write the expiry
date, date received and date of storage.

Activity 1
Direction: Write TRUE if the statement is correct, FALSE if the statement is incorrect. Write your
answer in the space provided.
_______ 1. Refrigerate salads before serving time.

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 TLE 9 COOKERY
Quarter 2
Module 5: Store Salad and Dressing

_______ 2. Green Salads are plated in a cold plate.

_______ 3. Do not add dressing to green salads until serving
_______ 4. Store perishable fruit and vegetable in the refrigerator.
_______ 5. Discard the root end of leafy lettuces.
_______ 6. Wash your hands for 20 seconds with soap and warm water before and after handling
fresh produce.
_______7. Hold the fruit or vegetable under cool running tap water.
_______8. For firm produce, such as melons and winter squash, use a clean vegetable brush to
scrub the surface as you rinse it.
_______9. Purchasing precut items, make sure they have been refrigerated or displayed on ice at
the supermarket.
_______10. Do not store perishable fruits and vegetables in the refrigerator

Activity 2

Create a slogan showing the importance of proper storing of salad. Your output will be rated using
the scoring rubric below:

SCORE CRITERIA
20 Done creatively and neatly showing much relevance to the topic
17 Done creatively and neat enough with relevance to the topic
14 Done creatively and neat enough but no relevance to the topic
11 Done simply and neat enough but not so relevance to the topic
9 Done poorly with errors and irrelevant to the topic

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