Republic of the Philippines

Department of Education
Region XIII-Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
CARRASCAL NATIONAL HIGH SCHOOL
Nat’l. Highway, Gamuton, Carrascal, Surigao del Sur

GRADE LEVEL: 9 DISCIPLINE: Prepare Salad and Dressing

SUBJECT AREA: TLE-Cookery_ TOPIC: Methods of Preparing Salads & Dressings
QUARTER: Second WEEK: Week 4-January 25-29, 2021

INTRODUCTION:

Blessed morning my dear learners!

Last week, you were able to identify the components of salad and the factors to consider in salad preparation.
This week, we will discuss about the ingredients of salad dressing to be used for salad preparation.
Come and let us learn together!

What’s in?

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 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 is almost 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.

https://www.google.com/search?q=images+of+lemon+juice&tbm=i

4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier dressings. For safety,
pasteurized eggs should be used.

https://www.google.com/search?q=images+of+egg+yolk&tbm=isch&source

5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings include
mustard, ketchup, Worcestershire sauce and various kinds of cheeses

https://www.google.com/search?q=images+of+ketchup&tbm=i

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 to taste. Less oil makes the dressing tarter, while more oil makes it taste
milder and oilier.
 2. Emulsified Dressing- Mayonnaise is an emulsified dressing. It is served as the base for other
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.

Standard Recipes for Salad Dressings

French dressing
Ingredients:
½ teaspoon dry mustard ¼ cup lemon juice or vinegar
½ teaspoon paprika ½ cup salad oil
½ teaspoon salt

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 Pinch Paprika
½ teaspoon salt 1 egg
¼ teaspoon salt 2 cups salad oil
Pinch pepper 3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasoning 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.

Sample Salad recipe:

Mixed Green Salad
Tools/Equipment Needed: Ingredients:
Refrigerator
Colander Romaine lettuce
Mixing bowl Pepper strips
Plate for serving Carrots
Dressing

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. Continue avoid plating salad more than an hour or two before service to
prevent wilting or drying of greens.
7. Garnish and serve.

Try on this! Detect and name them

Direction: Read the given recipe for French dressing and mayonnaise dressing (above) and list down the ingredients
used in making the dressing. (Write your answer on a piece of paper with your name written on it).
Ingredients for salad dressing:

A. French dressing: 1. _______________ 3. ____________

2. _______________ 4.____________

B. Mayonnaise dressing: 1. ___________ 4._____________

2. ___________ 5. ____________
3. ___________ 6. ____________

How did you find the preceding activity? Are you ready to learn
more about salad and salad dressing? I’m sure you are!

Here is more….

Direction: Read the following questions carefully and choose the letter that best describes the statement.

1. What do you call the liquid or semi-liquids used to flavor salads?

A. Salad dressings B. Stocks or broth C. soy sauce D. Gravy

2. Which of the following type of salad dressing is a simple of oil, vinegar, and seasonings which is an example of
temporary emulsions?
A. Emulsified dressings B. Cooked salad dressings C. Oil & vinegar dressings D. French dressings

3. They must be fresh, clean, crisp, and cold and well-drained. Moisture & air are necessary to keep them crisp.
A. Pasta salad B. Composed salad C. Green salad D. Gelatin salad

4. Which of the following ingredients is NOT used in making French dressing?

A. egg yolk B. oil C. vinegar D. mustard

5. Which of the following is an emulsified dressing?

A. nestle cream B. condensed milk C. Mayonnaise D. oil

Congratulations you have done your best!

Maam Liklik
(0946-654-5894)

“I can do all things through Him who strengthens me”.

Philippians 4: 13

Prepared by: Checked by: Recommending Approval: Approved by:

CERELINA M. GALELA EMERITA P. LLERA ALBERTO C. ESTAMPA FLUELLEN L. COS, PhD

Subject Teacher Subject coordinator Asst. Principal Principal I