9

Republic of the Philippines

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

LEARNING ACTIVITY SHEET

Quarter 2 – Week 5

COOKERY

Lesson 1: PREPARE SALAD AND DRESSING

LO2: Prepare a variety of salads and dressings
2.5. Identify the different kinds of salad dressings and their ingredients
2.6 Prepare salad dressings
2.7 Follow workplace safety procedure
(TLE_HECK9-12SD-IIb-g-8)

Name of Learner : DANNY B.ELAGO

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

LESSON 1
IDENTIFY THE DIFFERENT KINDS OF SALAD DRESSINGS
2.5 INGREDIENTS
AND THEIR
 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 an oil and an 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.
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are
about 5% acidity, but some range as 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

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 oils to 1-part vinegar. However, it can be changed to taste.
Less oil makes the dressing more tart, 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.

Activity 1:
Direction: Identify the different kinds of salad dressings and their ingredients.
Utilize the tables for your answer.

Different kinds of salad Ingredients

dressing
Oil and Vinegar dressings 1.OIL
Emulsified Dressings 2.VINEGAR
Other Dressings 3.LEMON JUICE
4. EGG YOLK
4. SEASONING
 LESSON 1
2.6SALAD DRESSINGS
PREPARE

Standard Recipe 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 vinegar½ cup salad oi
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,
pinch pepper, pinch 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 .

COOKED SALAD DRESSING

Ingredients:
3 tablespoons flour,
2 tablespoons sugar
½ teaspoon dry mustard,
2 teaspoons salt 2 cups milk,
1 egg 1/3 cup vinegar or lemon juice
2/3 cup fortified margarine

Steps in preparation:
1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir
occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked
mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the rotary beater about
twice for improved texture.
7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced cook. It is

inexpensive and not as rich as mayonnaise.

Activity 2: Direction: Given the different recipes, choose only one and follow the
procedures correctly or you can make your own recipe using local ingredients which
is available in your home. Your performance will be rated using the scoring rubrics
given below.
RUBRICS:
Very
Goo
Performance Level
d Good Fair Poor
60 50 40 30
 
Name of Project/Competencies  
A. PRODUCTS        
1. General Appearance        
a. The dish is attractive to look and
appetizing.        
b. The dish has a good color combination.        
c. The ingredients are cooked just right.        
d. The dish has correct consistency.        
2. Palatability        
a. The dish tastes delicious.        
b. the dish tastes just right.        
3. Nutritive value        
a. The dish is highly nutritious.        
B. PROCEDURES        
1. Use of Resources        

a. Learner keeps working table orderly while

preparing the ingredients.        
 2. Learners uses only the proper and needed
utensils and dishes.        
3. Learner uses time saving techniques and
devices        
2. Cleanliness and sanitation        
a. Learner is well-groomed and properly
dressed for cooking, uses a clean apron,
hairnet, hand towels and pot holders.

     
b. Learners observes proper sanitary handling
of food.
     
3. Conservation of nutrients        
a. Learner follows proper preparation and
cooking procedures.
       
b. Learner followed the recipe correctly.        

LESSON 1
2.7WORKPLACE SAFETY PROCEDURE
FOLLOW

In the kitchen, safety is everyone’s job. It is responsibility that must be

accepted throughout the working day. Accidents are caused, they do not just
happen. They are the results of not knowing the proper way to do a task, carelessly
performing an operating or job or not being consciously aware during the
performance of a task.
Here are some tips to help make your workplace safe:
1. Understand the Risk. Once you know the particular hazards of your job or
workplace, you can take steps to reduce your risk of work-related injury or illness.
2. Use mechanical aids whenever possible. Instead of trying to lift or carry a
heavy object, use a wheelbarrow, conveyor belt, crane or forklift.
3. Protect your back. If you do need to pick up and carry heavy loads keep the
loads close to your body and lift with your thigh muscles.
4. Wear protective equipment to suit the task. If worn correctly, gear such as
apron, hairnet, flat shoes, potholder gloves and full facemasks can dramatically
reduce your risk of injury.
5. Correct handling of sharp tools and utensils. When cutting with any knife,
always cut away from your body. This also applies to vegetable peeler or any
implement with a cutting edge.
ACTIVITY III:
Direction: Identify the following statements. Write TRUE if the statement is correct
and FALSE if it is not.
___FALSE________1. Carry or lift heavy loads with your both arms.
___TRUE_______ 2. Wear complete and correct protective equipment.
___TRUE_______ 3. Follow the workplace safety procedures correctly.
___FALSE_______ 4. Cut ingredients using sharp tools towards your body.
__ TRUE_______ 5. To pick up heavy loads keep the loads close to your body
and lift with your thigh muscles.

ASSESSMENT:
Multiple Choice:
Test A: Direction: Read and understand the statement carefully. Choose the correct
answer and Encircle the LETTER of your correct answer.
1.What refer to a liquid or semi liquid used to flavor salads?
A. Salad dressings B. Salad garnishing C. Salad flavoring D. All of these
2.What kind of salad dressings that uses simple mixture of oil, vinegar and
seasonings?
A. Emulsified dressings C. Oil & Vinegar dressing
B. Cooked salad dressing D. Lemon Juice & Mayonnaise dressing
3.What is an ingredient for salad dressing which has a mild, sweet flavor?
A. Oil B. Egg yolk C. Vinegar D. Lemon
juice
4. Which of the following type of salad dressing that uses mayonnaise as the base
and emulsifier?
A. Emulsified dressing C. Oil and vinegar dressing
B. Cooked salad dressing D. lemon juice and mayonnaise dressing
5. What kind of salad dressings does cook salad dressings belongs to?
A. Emulsified dressing C. Oil and vinegar dressing
B. Milk & mayonnaise dressing D. Other dressing
6. Which of the following protective equipment used in the kitchen?
A. Hard hat B. Safety goggles C. Apron D. Cover all
7. Which of the following is the correct lifting techniques?
A. Keep good posture
B. Hold the load as close to your as possible
C. Use wheelbarrow
D. All of these
8. Why it is necessary to follow workplace safety procedures?
A. Prevent unnecessary illness or injury C. To protect the establishment
 B. Maintain cleanliness of the workplace D. None of these
9. Which of the following is the correct workplace safety procedure
A. Observe the workplace area
B. Push the meat down into the meat grinder using the fingers
C. Lift heavy loads with your back
D. Keep floors and work area clean, dry and grease free
10. Which of the following protective equipment used to prevent hair fall into food
stuff?
A. Apron B. Towel C. Hairnet D. Gloves

Answer Key

ACTIVITY 1

1.OIL
2.VINEGAR
3.LEMON JUICE
4. EGG YOLK
5. SEASONINGS

ACTIVITY 2:
Performance task
ACTIVITY 3:
1. False
2. True
3. True
4. False

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