Professional Documents
Culture Documents
Quarter 2
Module 5: Store Salad and Dressing
Name: ________________________________________________________Date:___________________
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.
1 | Page
TLE 9 COOKERY
Quarter 2
Module 5: Store Salad and Dressing
⮚ 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.
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.
2 | Page
TLE 9 COOKERY
Quarter 2
Module 5: Store Salad and Dressing
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
3 | Page