Chapter 3: Preparing Salads and Dressings

Lesson Objectives

• Identify the tools and equipment, and utensils needed in preparing salads and
dressings.

 Classify salads according to ingredients and place in the meal

 Recognize the nutritional value of salads and dressings.
 Prepare salads and salad dressings using appropriate tools, utensils, and equipment
 Observe safety habits and hygienic practices in preparing and storing salads and
dressings
Exercise 1 Identify the tool, utensil or equipment needed in the preparation of salad and dressings.

1. It is used to drain fruit and vegetable ingredients

2. It is used to toss salad.

3. It is used to facilitate repetitive tasks in preparing

Ingredients for the salad
4. It is used to remove kernels from the cob of the corn.

5. It is used to beat eggs evenly and whip cream for the

dressing.
6. Used to cut tomato wedges.

7. Used to handle the vegetables or fruit ingredients of

salad.
8. Used for chopping and mincing salad ingredients.

9. Used for peeling off the skin of carrots

10. Used for crushing garlic. Exercise

2 Write C if
the statement
is correct and
if wrong, change the word or group of words

to make the statement correct.

____________________1. A balloon whisk is used to whip cream.

____________________2. A colander is used to drain salad ingredients.

____________________3. Disposable hand gloves are used to handle vegetables and fruits in preparing salad.

____________________4. Appetizers salad is light and refreshing and is served before the main course.
___________________5. Accompaniment or side dish salad is large enough to be served as full meal.

___________________6. Dessert salads are usually sweet with sweetened gelatin, nuts, cream, and fruits.

___________________7. Cold salad is best served on luncheon meals.

___________________8. The main part of salad is base.

___________________9. Garnishes add eye appeal to the salad.

___________________10. Salad dressing increases the flavor of the salad.

___________________11. The garnish stimulates the diner’s appetite.

___________________12. The dressing adds flavor to salad and increases its food value.

___________________13. Green leaves are best used as base in a salad.

___________________14. The garnish should be overload.

___________________15. Salad ingredients serve as body of the salad and should be chosen at good quality.

Exercise 3 Answer the following questions.

1. How do you differentiate appetizer salad from accompaniment salad?

_______________________________________________________________________________________________________________

2. What Kinds of salads are rich in protein?

_______________________________________________________________________________________________________________

3. How will you describe each of the components of salad?

_______________________________________________________________________________________________________________

4. How would you select the ingredients for vegetable salad?

_______________________________________________________________________________________________________________

5. How is discoloration of cut apples and bananas prevented?

_______________________________________________________________________________________________________________

6. How are salad dressings categorized?

_______________________________________________________________________________________________________________

7. Why should salads be stored and refrigerated at 41ₒF?

_______________________________________________________________________________________________________________

Performance Task 2

1. Make a compilation of salad recipes. Be able to classify the salads according to

ingredients and place in the menu.

2. Create a salad recipe of your own. Present to the class and be able to point out the
important components of salad.