HOW TO USE THIS COMPETENNCY – BASED LEARNING MATERIAL

Welcome to the learners guide for the module: PREPARING SALADS

AND DRESSING
This Competency-based learning material contains training materials
and activities for you to complete.
The unit of competency Prepare salads and dressing contains the
knowledge, skills and attitude required for Cookery with National
Certificate Level (NC II).
You are required to go, through a series of learning activities in order
to complete each learning outcomes of the module. In each learning
outcome there are information sheets, resources sheets, and reference
material for further reading to help you better understand the
required activities. Follow these activities on your own and answer the
self-check at the end of each learning outcome.
 Information Sheet – this will provide you with information
(concepts, principles and other relevant information) needed in
performing certain activities.
 Operation Sheet – this will guide you in performing single task,
operation or process in a job.
 Job Sheet – this is designed to guide you how to do that will
contribute to the attainment of the learning outcome.
 Assignment Sheet – is to guide you to enhance what you have
learned in the information sheet, operation sheet or job sheet.
 Work Sheet – are different forms that you need to fill up in
certain activities that you performed.

Upon completion of this module, study the evidence plan at the end of
the last learning element of this module then ask your trainer to
assess you. You will be given a certificate of completion as proof that
you have met the standard requirements (knowledge, skills and
attitude) for this module. The assessment could be made in different
methods, as prescribed in the competency standard.

If you have questions, do not hesitate to ask your trainer/s for

assistance.

Competency Based Date Developed:

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RECOGNITION OF PRIOR LEARNING (RPL)

You may have some of most of the knowledge and skills covered in
this learner’s guide because you have
 Been working for some time
 Already completed training in this area

The evidences for recognition of prior learning are presented if:

 You can demonstrate to your trainers that you are
competent in a particular skills, you don’t have to do the
same training again.
 If you feel you have some of the skills, talk to your trainers
about having them, formally recognized.
 If you have a qualifications or Certificates of Competence
from previous trainings show it to your trainer
 If the skills you acquired are still relevant to the module,
they may become part of the evidence you can present for
RPL.

At the end of the learners guide there is a learner’s diary to record

important dates, jobs undertaken and other workplace event that will
assist you in providing further details to your trainers or assessors. A
Record of Achievement is also provided for your trainers to complete
once you completed the module

This module was prepared a source of information for you to acquire

knowledge and skills in COOKERY to achieve the required
competency, Develop and update food and beverage knowledge
independently and at your own pace.

1. Take Pre-assessment to evaluate your skills and knowledge in

preparation for post and final assessment.
2. Talk to your trainer and agree on you how both will recognize
the training.
3. Work through all the information and complete the learning
activities in each learning outcome. Read information sheet and
complete the self-check as suggested in your resources which
are encoded in the resource materials.
4. Your trainer will be your facilitator to assist your needs in
completing your activities.
5. The trainer will tell you about the important things needed to
accomplish the learning activities.
6. You are given an opportunity to study and master the module
at your own convenient pace and time.
Competency Based Date Developed:
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 7. You can gather other information/ data through interview,
research and talk to more experienced work master.
8. You can ask your trainer to observe your activity outline in the
learning guide.
9. As you work through your activities you should be open for
trainer’s feedback on your progress.
10. Upon completion of the module you should feel free and
confident to ask for final assessment. The result of your
assessment will be recorded in your Competency Achievement
Record

Competency Based Date Developed:

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 LIST OF COMPETENCIES

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare stocks, Preparing Stocks, TRS512331

sauces and soups Sauces And Soups

2 Prepare salads and Preparing Salads And TRS512382

dressing Dressing

3 Prepare meat dishes Preparing Meat TRS512383

4 Prepare egg dishes Preparing Egg Dishes TRS512385

5 Prepare poultry and Cooking Poultry And TRS512333

game dishes Game Dishes

6 Prepare desserts Preparing Desserts TRS512335

Competency Based Date Developed:

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 MODULE CONTENT

UNIT OF COMPETENCY :PREPARE SALADS AND DRESSINGS

MODULE TITLE : PREPARING SALADS AND DRESSING

MODULE DESCRIPTOR: This module deals with the skills,

knowledge, and attitudes required
preparing and presenting salads and
dressings

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees

will be able to:

LO1. Perform Mise en place

LO2. Prepare variety of salads and dressings

LO3. Present a variety of salads and dressings

LO4. Store salads and dressings

Competency Based Date Developed:

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ASSESSMENT CRITERIA:

 Tools, utensils and equipment are cleaned, sanitized and

prepared based on the required tasks
 Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirements
 Ingredients are assembled according to correct quantity, type
and quality required
 Ingredients are prepared based on the required form and time
frame
 Frozen ingredients are thawed following enterprise procedures.
 Where necessary, raw ingredients are washed with clean
potable water.
 Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
 Dressings are prepared suitable to either incorporate into, or
accompany salads
 Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
 Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements
 Suitable plate are selected according to enterprise standards
 Salads are presented attractively according to enterprise
standards
 Salads and dressing are accompanied based on clients
requirements
 Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe
 Salads are kept in appropriate conditions based on enterprise
procedures
 Required containers are used and stored in proper temperature
to maintain freshness, quality and taste

Competency Based Date Developed:

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 COMPETENCY SUMMARY

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
2. Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity,
type and quality required
4. Ingredients are prepared based on the required form and
time frame
5. Frozen ingredients are thawed following enterprise
procedures.
6. Where necessary, raw ingredients are washed with clean
potable water.

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

ASSESSMENT CRITERIA:
1. Variety of salads are prepared using fresh (seasonal)
ingredients according to acceptable enterprise standards to
maximize eating qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into,
or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
4. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise
standards
2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically
and sequentially within the required timeframe

LO4. STORE SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Salads are kept in appropriate conditions based on
enterprise procedures
2. Required containers are used and stored in proper
temperature to maintain freshness, quality and taste

Competency Based Date Developed:

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LEARNING OUTCOME # 1 PERFORM MISE EN PLACE

CONTENTS:
 Variety and ingredients of salads from different recipes.
 Classification of salads
 Tools, equipment’s, utensils needed in preparing salads
 Historical development and current trends in
appetizers
 Suitable commodities and food combinations for use in
salads
 Compatible dressings and sauces for incorporating into
salads
 Nutritional values of salads and the effects of cooking
 Common culinary terms on salads which are used in
the industry
 Safe work practices on using knives
 Principles and practices of hygiene including
appropriate dress
 Logical and time efficient work flow
 Waste minimization techniques and environmental
considerations in specific relation to salads
 Preparation of dishes for customers within typical
workplace time constraints
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
2. Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity,
type and quality required
4. Ingredients are prepared based on the required form and
time frame
5. Frozen ingredients are thawed following enterprise
procedures.
6. Where necessary, raw ingredients are washed with clean
potable water.
CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
 Electric, gas or induction ranges
 Ovens, including combi ovens
 Microwaves
 Grills and griddles

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  Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
 LCD Projector (Optional)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
3. TOOLS ACCESSORIES AND SUPPLIES
 Electric, gas or induction ranges
 Ovens, including combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
hair restraints
- toque,
- caps,
- hairnets
4. TRAINING MATERIALS
 Learning Packages

METHODOLOGIES:
 Discussion/ demonstration
 Oral questioning
 Video viewing

Competency Based Date Developed:

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ASSESSMENT METHODOLOGY:
 Direct observation
 Demonstration
 Written or oral questions
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
menus

Competency Based Date Developed:

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Northern Luzon, Inc. Prepare Salads and
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 LEARNING EXPERIENCES

LEARNING OUTCOME 1: PERFORM MISE EN PLACE

Learning Activities Special Instructions

1. Read information
Sheet on 1.3-1 on
identifying
classification of
salads

2. Answer Self Check 1.3-1 Compare to answer sheet key

1.3-1

3. Perform Task Sheet 1.3-1 Trainer evaluates performance

on and make recommendations
Perform mise en place

Competency Based Date Developed:

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Northern Luzon, Inc. Prepare Salads and
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 INFORMATION SHEET 1.3-1

PERFORM MISE EN PLACE

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS

1. Green Salads- also known as garden salad. They are often

composed of leafy vegetables such as lettuce, spinach, and the
like.
2. Vegetable Salads- composed of raw vegetables such as
cucumber, tomatoes, pepper, onions, carrots, celery, and the
like.
3. Bound Salads- Ingredients are arranged and tossed in a bowl
mixed with a thick dressing like mayonnaise. Tuna salad,
chicken salad, potato salad, pasta salad, and egg salad are
examples.
4. Main Course Salads- Also known as “dinner salads” and
“entrée salads, these salads are composed of meat, seafood’s,
and fish as main ingredients.
5. Fruit Salads- These are salad made up of fresh and canned
fruits usually chilled before serving.
6. Dessert Salads- These salads are often sweet made up gelatine
and whipped cream.

CLASSIFICATION OF SALADS ACCORDING TO PLACE IN A MEAL

1. Light salads can be served as appetizers to stimulate appetite
as the first course in a meal.
2. They can be served as a side dish to accompany the main
course.
3. They can be a main course if the main ingredients include
meats.
4. These can be served as a dessert, the last course in a meal.

TOOLS, EQUIPMENTS, AND UTENSILS NEEDED IN PREPARING

SALADS
1. Gas range or gas stove 8. Utility spoons and forks
2. Oven 9. Measuring spoons and cups
3. Utility bowls and trays 10. Sauce pan
4. Mixing bowl 11. Salad spinner
5. Wooden spoon 12. Colander
6. Rubber scraper 13. Spider mesh/ Strainer
7. Wire whisk

Competency Based Date Developed:

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 SELF – CHECK 1.3-1

INSTRUCTION: Identify the following sentences or phrases and place

it before each number.

________________ 1. These salads are often sweet made up gelatin and

whipped cream.

________________ 2. Also known as garden salad. They are often

composed of leafy vegetables such as lettuce,
spinach, and the like.

________________ 3. These are salad made up of fresh and canned

fruits usually chilled before serving.

________________ 4. Composed of raw vegetables such as cucumber,

tomatoes, pepper, onions, carrots, celery, and the
like.

________________ 5. Ingredients are arranged and tossed in a bowl

mixed with a thick dressing like mayonnaise.

Competency Based Date Developed:

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 Answer Key
Self – Check 1.3-1

1. DESSERTS SALAD

2. GREEN SALAD

3. FRUIT SALAD

4. VEGETABLE SALAD

5. BOUND SALAD

Competency Based Date Developed:

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 TASK SHEET 1.3-1

Title: PERFORM MISE EN PLACE

Performance Objectives:
Given a situation, perform taking and Processing Food Orders based
on the instruction from the Trainer.

Supplies:

Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and sauces may include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.

Equipment:
LCD Projector (Optional)
Overhead Projector (Optional for lecture)
Television and multimedia player
Whiteboard
Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

Competency Based Date Developed:

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 Performance Criteria Checklist

Task Sheet LO1. 1.3-1

Trainee’s Name: __________________________Date: ___________________

CRITERIA Yes No
1. Tools, utensils and equipment are cleaned, sanitized
and prepared based on the required tasks
2. Ingredients are identified correctly, according to
standard recipes, recipe cards or enterprise
requirements
3.Ingredients are assembled according to correct
quantity, type and quality required
4.Ingredients are prepared based on the required form
and time frame
5.Frozen ingredients are thawed following enterprise
procedures.
Where necessary, raw ingredients are washed with clean
potable water.

Competency Based Date Developed:

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LEARNING OUTCOME # 2 PREPARE VARIETY OF SALAD
AND DRESSINGS

CONTENTS:
 Types and classification of salads
 Types of Salad dressings
 Compatible dressing and sauces for incorporating into salads
 Food combinations use in salad and dressings
 Common problems on salads and salad dressing preparation
and how to identify and rectify them
 Nutritional values of salad
 Safe work practices in preparing salad
 Principles and practices of hygiene

ASSESSMENT CRITERIA:
1. Variety of salads are prepared using fresh (seasonal)
ingredients according to acceptable enterprise standards to
maximize eating qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into,
or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
4. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
 LCD Projector (Optional)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Electric, gas or induction ranges
 Ovens, including combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
Competency Based Date Developed:
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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
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 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

3. TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
- caps,
- hairnets
4. TRAINING MATERIALS
 Learning Packages

METHODOLOGIES:
 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODOLOGY:
 Direct observation
 Demonstration
 Written or oral questions to
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
menus

Competency Based Date Developed:

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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
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 LEARNING EXPERIENCES

LEARNING OUTCOME 2: PREPARE VARIETY OF SALAD AND

DRESSINGS

Learning Activities Special Instructions

1. Read information Sheet on
1.3-2 on identifying of
Salad dressings

2. Answer Self Check 1.3-2 Compare to answer sheet key

1.3-2

3. Perform Task Sheet 1.3-2 Trainer evaluates performance

on Perform mise en place and make recommendations

Competency Based Date Developed:

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Northern Luzon, Inc. Prepare Salads and
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 INFORMATION SHEET 1.3-2
PREPARE VARIETY OF SALAD AND DRESSINGS

 Classification of Salads
Classification of Salads

Simple Salads Compound Salads Tossed Salads

Meat based Fish based Fruit based Vegetable based

Miscellaneous
A. Simple Salads- salads comprise only one primary ingredient,
which makes up the body, with one or two other ingredients
which make up the garnish. These salads are usually tossed
with a dressing and one must ingredients which are grown fresh
during the season.
B. Compound Salads- are composed of variety of ingredients and
mixed with dressing. These salads are very elaborate in nature
and can vary depending on the skill and the imagination of the
Chef. Compound salads can be classified as follows depending
on the ingredient used in the body.

Base Name of Ingredients Dressing

the Salad
Fish based Nicoise Blanched and Vinaigrette
salad strung French Dressing
beans, boiled
quartered eggs,
quartered
tomatoes,kalamata,
olives,anchovy,
vinaigrette
dressing, capers,
and boiled potatoes
Tuna salad Tuna meat, Mayonnaise
juliennes of carrots, dressing
capsicum, and
tomatoes, and
chopped capers
Fruit based Waldorf Diced apples, celery Mayonnaise
chopped, blanched, dressing
deskinned chopped
walnuts
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 Japonaise Diced apples, diced Acidulated
pineapples, orange cream
segments
Dalila Diced apples and Mayonnaise
bananas dressing
Vegetable German Potatoes, boiled Reduced
potato and sliced stock and
salad grainy
mustard
Russian Boiled diced Mayonnaise
salad potatoes, carrots, dressing
pineapples, green
peas, French beans
Coleslaw Juliennes of Mayonnaise
cabbage, carrot, dressing
capsicum
Caesar Cos lettuce, garlic, Caesar
salad croutons for dressing
garnish, rendered (coddled egg,
bacon olive oil,
anchovies,
grated
parmesan)
Meat based Carmen Chicken, rice, red Mustard
Hongroise pimentos and green dressing
peas, bacon Vinaigrette
juliennes,
lettuce,potatoes,
and paprika
Miscellaneous Indienne Boiled rice, Curry cream
salad asparagus tips, dressing
juliennes of sweet
pimentos, dices of
apples
Fattoush Chiffonnades of ice Vinaigrette
berg lettuce, dressing
tomatoes, green
peppers

C. Tossed Salads-type of salad where varieties of cooked

vegetables, mushrooms, truffles, meats, fish or shellfish, etc.
are tossed up together with a dressing.

Competency Based Date Developed:

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  Types of Salads
Appetizer salads- also known as the starter salad, served as an
appetizer to the main meal, stimulates the appetizer.
Accompaniment salad- also called as the side salad, served with
the main course of the meal, make it light (potato salad or green
salad).

Main course salads- large enough to serve as a full meal and

contains protein ingredients such as meat, poultry, seafood,
egg, beans or cheese (chef salad).

Intermezzo salad- or the separate-course salad, is intended to

be a palate cleanser after a rich dinner and before dessert;
vinegar of dressing cleans palate.

Dessert salads- are usually sweet and contains items such as

fruits, sweetened gelatin, nuts, cream, whipped cream (waldorf,
Watergate). They are often too sweet to be served as appetizers
or accompaniments and are best served as dessert or as part of
a buffet or party menu.

 Types of Salad dressings

1. Vinaigrettes- is traditionally made from a base of oil and
vinegar.
2. Mayonnaise-is traditionally made of egg yolk, oil, and vinegar
mix together which underwent the processes of emulsion.
3. Emulsified dressing- is done through the process of making
mayonnaise.
4. The only difference is that it has additional ingredients, such as
herbs, spices, and cheese.

 Compatible dressing and sauces for incorporating into

salads
Salad Dressings- are liquids or semi-liquids used to flavour
salads. They are sometimes considered cold sauces, and they
serve the same functions as sauces-that is, they flavour,
moisten, and enrich.

Most of the basic salad dressings used today can be divided

into three categories:
1. Oil and vinegar dressings (most unthicken dressings)
2. Mayonnaise-based dressings (most thickened dressings)
3. Cooked dressings (similar in appearance to mayonnaise
dressings, but more tart and with little or no oil content).

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 A number of dressings have as their main ingredient such
products as sour cream, yogurt, and fruit juices. Many of these
are designed for fruit salads or for low-calorie diets.

Ingredients:

Because the flavours of most salad dressings are not modified

by cooking, their quality depends directly on the quality of the
ingredients. Most salad dressings are made primarily of oil and
an acid, with other ingredients added to modify the flavour or
texture.

Kinds of oil:

Corn oil- widely used in dressings. It has a light golden or color

and is nearly tasteless, except for a very mild cornmeal-type
flavour.

Cottonseed oil-soybean oil,canola oil, and safflower oil are

bland, nearly tasteless oils. Vegetable oil or salad oil is a blend
of oils and is popular because of its neutral flavour and
relatively low cost.

Peanut oil- has a mild but distinctive flavour and may be used
in appropriate dressings. It is somewhat more expensive.

Olive oil- has a distinctive, fruity flavour, aroma and a greenish

color. The best olive oils are called virgin or extra-virgin, which
means they are made from the first pressing of the olives.
Because of its flavour, olive oil is not all-purpose oil but may be
used in specialty salads such as Caesar salad.

Walnut oil- has a distinctive flavour and a high price. It is

occasionally used in fine restaurants featuring specialty salads.
Other nut and seed oils, such as hazelnut oil and grape seed
oil, are sometimes used.

Emulsions in Salad Dressing

A uniform mixture of two unmixable liquids is called an

emulsion. One liquid is said to be in suspension in the other.
Oil and water do not normally stay mixed but separate into
layers. Salad dressings, however, must be evenly mixed for a
proper service, even though they are made primarily of oil and
vinegar.

Competency Based Date Developed:

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Temporary emulsions
A simple oil and vinegar dressing is called a 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. This is because the oil and water are broken into smaller
droplets, so the droplets take longer to recombine with each other so
the oil and water can separate. When a mixture of oil and vinegar is
mixed in a blender, the resulting mixture stays in emulsion
considerably longer.

Some ingredients act as weak emulsifiers. For example, when

mustard is added to the mixture, the vinaigrette stays emulsified
longer. Other ingredients that work this way include vegetable purées
and stocks with good gelatine content. Even these mixtures, however,
will separate when they stand long enough. They should be mixed
again before use.

Permanent emulsions

Mayonnaise is also a mixture of oil and vinegar, but the two liquids do
not separate. This is because the formula also contains egg yolk,
which is strong emulsifier. The egg yolk forms a layer around each of
the tiny droplets and holds them in suspension.

The harder the mayonnaise is beaten to break up the droplets, the

more stable the emulsion becomes. All emulsions, whether permanent
or temporary, form more easily at a room temperature, because
chilled oil is harder to break up into small droplets.

Other stabilizers are used in some preparations. Cooked dressing

uses starch in addition to eggs. Commercially dressings may use such
emulsifiers as gums, starches, and gelatin.

Oil and Vinegar Dressings

Basic vinaigretter, the first recipe in this section, is a simple mixture
of oil, vinegar and seasonings. It can be used as is, but it is usually
the base for other dressings, such as the variations that follow.

The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part

Vinegar. This is not a divine law, however, and the proportions may be
changed to taste. Some chefs prefer a 2:1 ratio, while others prefer a
4:1 or even 5:1 ratio. Less oil makes the dressing tarter, while more oil
makes it taste milder and oilier.

Very strong vinegar, more than 5 percent acid, may have to be diluted
with water before being measured and added to the recipe.
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Dressings for salads

a. French dressing- classic recipe from the combination of oil

and vinegar. This is the solid foundation of the salad
dressing world. To make 1 tsp. Dijon mustard with 2 tbsp.
white wine vinegar, 6 tbsp. extra virgin olive oil, a pinch of
sugar and salt and pepper in a small bowl or shake together
in a jam jar.
b. Honey and mustard- sweet with a little bit of heat. To make,
stir together 2 tsp. whole gram mustard with 2 tsp. honey
and the juice of 1 lemon in a small bowl. Gradually stir in 6
tbsp. extra virgin olive oil and season with salt and pepper.
c. Sesame and soy- this is savoury and subtly nutty and
Asian-style dressing. To make, just add 2tbsp soy sauce,
2tbsp toasted sesame oil, 2tbsp groundnut oil, juice of 1
lime, ¼ tsp. chill flakes and 1 tsp honey to a small bowl and
stir together.
d. Sherry and sultana- plump, juicy sultanas and subtly sweet
vinegar go nicely together in this orangey dressing. Whisk
together the zest and juice of 1 orange, 4 tbsp. sherry
vinegar and 6 tbsp. extra virgin oil in a small bowl. Season to
taste then stir in 2 tbsp. sultanas.
e. Parsley- this light, herby dressing with a hint of garlic goes
well with fish, pasta salad or a nutrient packed-tab bouleh.
To make, chop1/2 small pack of parsley then add to a small
bowl with 1 tsp. Dijon mustard, 1 tbsp. sherry vinegar, ½
clove grated garlic and 3 tbsp. extra virgin olive oil.
f. Caper and anchovy- garlic and anchovy is the ultimate
savoury and salty combination. Finish with a drizzle of red
wine vinegar and a handful of versatile capers. To make,
crush 1 clove garlic with a pinch of salt and 2 anchovy fillets
in oil in a pestle and mortar. Whisk in 2 tbsp. red wine
vinegar followed by 6 tbsp. extra virgin olive oil and 2 tbsp.
capers.
g. Ginger and wasabi- add a little heat to your standard salad
with this zingy ginger dressing. To make, grate thumb-sized
piece of ginger into a small bowl. Stir in 2 tsp. wasabi paste,
6 tbsp. rapeseed oil and 1 tbsp. rice wine vinegar.
h. Sweet chili- this is a sweet and sticky chili dressing.
Recommended also for a dipping sauce or sweet marinade.
To make, mix together 2 tbsp. sweet chili dressing with a
zest of 2 limes and 6 tbsp. rice wine vinegar in a small bowl.

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 i. Tahini- cool, delicate, sesame-based dressing goes well with
the Middle Eastern style salads or drizzled over grilled
hallouni. To make, stir together 2 tbsp tahini with the juice
of 1 lemon, salt, pepper and 6 tbsp. water in a small bowl.
j. Minty yogurt- To make, combine into a bowl with 150g
natural yogurt, 1 tbsp white wine vinegar, zest of ½ lemon
then season with salt and pepper and1/2 small pack of
mint.

 Food combinations use in salad and dressings

Matching dressings and salad greens

There is a rule when dressing salads: The more delicate the texture
and flavor of the greens, the lighter and more subtle the dressing
should be. Mayonnaise-based dressings should be used for more
stronger flavored greens while a vinegar-oil dressing should be used
for lighter greens.

The Base
The Base is more often than not salad greens that line or anchors the
plate where the salad will be served.

The Body
The Body is the main ingredient and can consist of other greens,
vegetables, another salad made from cooked ingredients such as
chicken.

The Garnish
The Garnish is added to the salad for color, texture, and flavor. A good
example is grilled chicken on a Caesar salad. It can also be simple
with chopped herbs. It can be warm or cold as well. There are many
options to use, but always use a garnish that compliments the flavor
of the type salads you are making.

The Dressing
The Dressing, while sounding simple, should always compliment the
salad rather than masking it. A composed salad is often served with
the dressing on the side or by having it ladled over the top before
serving. You may also dress the individual ingredients before
composing the salad.

Preparing a Basic Composed Salad

1. Gather all your ingredients and be sure to wash, cut, trim or
otherwise prepare them as necessary

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2. Arrange your ingredients on the plate, dressing them if needed and
keeping in mind the 4 layers
3. Before serving, cook any items that are required to be served hot
and add them to the salad

Bound Salads
Bound types of salads are one that is made by combining cooked
meats, fish, shellfish and/or legumes with dressing and garnishes. A
bound salad literally means each of the ingredients is bound together
in one mass.

The binding agent is usually mayonnaise-based but can include

thicker vinaigrettes as well. Trying to standardize the proportions of a
bound salad is difficult due to the many different types of bound
salads out there, each with their own varying amounts.

Bound salads can also be used as the body for composed salads (For
example, salmon salad on a bed of sorrel)

Farinaceous Salads
A farinaceous salad is a salad that is made with potatoes, pasta or
grains. A farinaceous salad differs from a bound salad in that many
farinaceous salads are not bound.

Many pasta salads use combinations of light dressing and flavorful

ingredients to bring it together. A farinaceous salad is almost always
tossed but can be used as the body for a composed salad. A famous
and popular farinaceous salad includes potato salad.

Dressings
Also known as an emulsified sauce. An emulsion is the uniform
combination of two liquids which are unfixable, such as water and oil.
By forcing these two liquids together with the help of lecithin.

Lecithin is a protein that is also unique in that it has the property of

being able to combine with both water and oil. The most common
source of lecithin is egg yolks. Without dressings, salads just wouldn’t
be salads.

The most common emulsion is mayonnaise. By whipping egg yolks

until frothy, you slowly add oil drop by drop while whisking
vigorously. Once the emulsion begins to form, the oil is added in more
quantity. The fastest way to prepare mayonnaise is to make it in a
Robocoupe, or food processor while slowly adding the oil. It is
recommended to start with a whisk so you gain an understanding of
the process.

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The higher the proportion of oil to water in emulsification, the thicker
the emulsion will be. The higher the proportion of water to oil will
produce a thinner emulsion.

Vinaigrette Dressings

Vinaigrette is a simple dressing and comes from the classic French

Dressing. Not to be confused with the North American commercially-
available dressing that is creamy, tart/sweet and red-orange in color,
a classic French dressing is 3 parts oil, 1 part vinegar, salt, and
pepper. When using stronger flavored oils, using less oil will help
offset the strength. Some dressing recipes call for a citrus juice to be
used in place of all or part of the vinegar, in which case it will take
more than 1 part to balance the acidity.

There are countless ingredients to add to a vinaigrette dressing. The

classic nature of a vinaigrette opens itself up to a lot of interpretation.
Items such as garlic, fruit, and different types of vinegar can be used.

Because oil and water do not combine without the help of an

emulsifier, it is important to whisk them as close to serving as
possible.

Mayonnaise-Based Dressings
If you’re looking for hearty, a mayonnaise-based dressing is sure to
provide it. Mayonnaise by itself is a pretty heavy product, and using
it in the dressing will require some robust greens that can withstand
it. In order to make a mayonnaise dressing work, you’ll have to play
around with it. Adding different ingredients to change the texture,
color, and flavor is definitely a plus. Dairy products are especially
popular and include buttermilk and sour cream. This will help
lighten the mayonnaise a bit. You can add vinegar, fruit juices,
vegetables that are pureed or minced, tomato paste, garlic, onions,
herbs, spices, capers, anchovies, boiled eggs. The list goes on and on.

Emulsified Vinaigrette Dressings

An emulsified vinaigrette is simple a basic vinaigrette that is
thickened by emulsification. Using the proportional guidelines above
for oil/water, we can get the desired thickness easily. Being thinner
and lighter than a mayonnaise dressing, the emulsified vinaigrette is
excellent for delicate flavors and textures.
 Common problems on salads and salad dressing preparation
and how to identify and rectify them
 Nutritional values of salad
 Safe work practices in preparing salad
STEPS FOR SALAD PREPARATION:

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 1. Keep It Cool. Always refrigerate veggies – and stay away
from salad bars where it looks like the lettuce has been
sitting at room temperature for hours.
2. Tap the Tap. Wash all veggies – especially leafy greens –
with tap water, since its chlorination can kill a lot of bugs.
Nestle says it’s as effective as using specialized vegetable
rinse products.
3. Peel When Possible. Bacteria can’t penetrate the thicker
skins of vegetables, so peeling is always a smart move.
4. Buy Local. While this may not protect against bacteria, at
least you know the products are less likely to be sitting
around for long periods of time and handled by uncountable
hands. You can also talk to the farmer about his or her
safety practices.
5. Skip The Sprouts. Because of the growing process, sprouts
have historically been linked to E. coli breakouts, so best to
take a pass.
6. Opt For Olives Bars. Bacteria can’t usually survive the
salting, drying and oiling that goes into olive
processing. Don't overlook the artichokes, pickles and
peppers, depending on the season.
7. Get Creative. Use your good sense to choose salad
toppings that would be less likely to be contaminated: beans
(since they’re cooked), fruit (since it’s less likely to touch the
ground), nuts and cooked proteins like hard-boiled eggs and
tofu.

The Most Important Step to Safe Food

1. Hand washing is the single most important means of preventing
the spread of infection.
2. Wear gloves- Eliminate bare hand contact with ready-to-eat
foods
3. Clean and sanitize work surfaces- separate, do not cross-
contaminate
4. Prevent cross-contamination- a clean and sanitized cutting
board shows no sign of microorganisms
5. Food preparation practices
6. Maintain the cold chain- receiving, storing, preparing and
serving
7. Inspect for damaged and bruised produce
8. Please do not soak when washing
9. Wash fruit and vegetables
10. Internalization: tomatoes
Wash tomatoes in water warmer than tomato- at least 10
degrees (wash warm). Tomatoes will act as a vacuum drawing
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 pathogens inside from surface of skin if washed in cold or
colder water.
11. Thick skinned fruits and vegetables
Produce brush- scrub firm produce with a clean produce brush
12. Pre-packaged vegetables – salad washed and ready to
eat, washed in spring water
13. Food preparation practices
a. Pre-washed produce in sealed bags can be used without
further washing
b. Pre-washed produce in opened-bags should be washed
before using
-wash hands
-put leafy greens in clean and sanitized container
- Cover and label
14. Check temperature regularly
15. Storage
Prepared food that was not put on the bar should be labelled,
held and used X # of the days after dated.
Leftover food:
Option 1: may not be saved
Option 2: may be saved and used the next day if has been out
of refrigeration <2 hrs. and has been held at less than 410F
16. Food safety requirements- should have food safety
training/ certificate

Principles and practices of hygiene

SAFE AND HYGIENIC PRACTICES IN SALAD PREPARATION
1. Submerge all the salad ingredients in cold water deep
enough for them to float freely to help loosen dirt. Wash
them thoroughly. Clean greens should be lifted using a
spider to allow the water to drain off.
2. Maintain the crispiness of salad ingredients by keeping them
well chilled.
3. Dressings containing egg and dairy products should be
refrigerated or stored below 410F (50C).
4. To prevent the greens and other ingredients from wilting,
chill salad plates before plating.
5. Ready-to-eat food like salad should be prepared using gloves
or utensils.
6. Mix the salad and dressing before serving.
7. Use just enough dressing in salads. Overdressed salad will
produce a soggy pile of wilted greens.

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 SELF – CHECK 1.1-2

INSTRUCTION: Identify the following sentences or phrases and place

it before each number.

________________ 1. Classic recipe from the combination of oil and

vinegar.

________________ 2. Sweet with a little bit of heat. To make, stir

together 2 tsp. whole gram mustard with 2 tsp.

________________ 3. This light, herby dressing with a hint of garlic

goes well with fish, pasta salad or a nutrient
packed-tab bouleh.

________________ 4.this is savoury and subtly nutty and Asian-style

dressing

________________ 5. This is a sweet and sticky chili dressing.

Recommended also for a dipping sauce or sweet
marinade.

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 Answer Key
Self – Check 1.1-2
1. FRENCH DRESSING

2. HONEY AND MUSTARD

3. PARSLEY

4. SESAME AND SOY

5. SWEET CHILI

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 TASK SHEET 1.3-2

Title: PREPARE VARIETY OF SALAD AND DRESSINGS

Performance Objectives: Given a situation, perform

taking and Processing
Food Orders based on the
instruction from the Trainer.

Supplies: Selection of salads

Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and sauces may
include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
-Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.

Equipment:
 LCD Projector (Optional)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

Competency Based Date Developed:

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 Performance Criteria Checklist

Task Sheet LO2. 1.3-2

Trainee’s Name: ___________________________ Date: ___________________

CRITERIA Yes No
1. Variety of salads are prepared using fresh (seasonal)
ingredients according to acceptable enterprise
standards to maximize eating qualities, characteristics
and taste

2.Dressings are prepared suitable to either incorporate

into, or accompany salads

3. Prepared salads ad dressings are tasted and

seasoned in accordance with the required taste

4. Workplace safety and hygienic procedures are

followed according to enterprise and legal requirements

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LEARNING OUTCOME # 3 PREPARE VARIETY OF
SALAD AND DRESSINGS

CONTENTS:
 Attractive presentation techniques
 Factors to consider in plating salad
 Common culinary terms on salad and dressings
 Hygienic principles and practices
 Logical and time efficient work flow
 Principles and techniques of presenting salad and sauces
according to industry standards
 Organizational skills and teamwork
 Safe work practices
 Waste minimization techniques and environment-friendly
practices

ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise
standards
2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically
and sequentially within the required timeframe

CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
3. LCD Projector (Optional)
4. Overhead Projector (Optional for lecture)
5. Television and multimedia player
6. Whiteboard
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
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- aprons
- uniforms
- hair restraints
toque,
caps,
7. hairnets
TRAINING MATERIALS
1. Learning Packages

METHODOLOGIES:
 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODOLOGY:
 Direct observation
 Demonstration
 Written or oral questioning
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
menus

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 LEARNING EXPERIENCES

LEARNING OUTCOME 3: PREPARE VARIETY OF SALAD AND

DRESSINGS

Learning Activities Special Instructions

1. Read information Sheet on
1.3-3 Factors to consider
in plating salads.

2. Answer Self Check 1.3-3 Compare to answer sheet key

1.3-3

3. Perform Task Sheet 1.3-3 Trainer evaluates performance

on and make recommendations
Perform mise en place

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 INFORMATION SHEET 1.3-3
PREPARE VARIETY OF SALAD AND DRESSINGS

 Attractive presentation techniques

Techniques in Preparing Salad Greens
1. Remove the wilted greens.
2. Wash, dry, and store them properly.
3. Cut away the discolored part of the leaves.
4. Remove the hard portion of the leaves which is the core or its
stem.
5. Lettuce and greens should be cut in bite-size pieces.
6. Greens should be washed by submerging them in cold water.
7. Drain the greens using the colander, but it is best to use a
salad spinner.

 Factors to consider in plating salads

Plating and Presenting Salads and Dressings
1. Choose the bowl or plate for the salad. It should be wide-
spaced-big enough to hold both the base and the salad
ingredients, and it should be able to enhance the appearance
of the salad and not compete with it.
2. Choose fresh leafy green as base ( use good-quality lettuce).
It should be airily piled up.
3. You may line up with attractively colored tomatoes and/or
chips and nuts. Pile up the greens well so they stick out
nicely.
4. In your choice of salad ingredients, consider their color
combination and cut each ingredient well, preferably with
attractive designs.
5. The dressing should be drizzled on the sides and atop the
pile of salad ingredients.
6. Carefully scoop out the salad into your plate.

 Common culinary terms on salads and dressings

PARTS OF A SALAD
1. Base- it refers to the bed of leafy greens properly cut and laid
atop the place on which the salad would be placed. Lettuce is
one of the favorites for salad bases.
2. Body- it is the main ingredient of the salad which is the main
attraction of the presentation.
3. Dressing-it gives the salad its flavour. It is the sauce that
enhances its natural flavour.
4. Garnish-it consists of food elements that add form, texture, and
color to the salad.
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  Hygienic Principles and Practices
 Logical and Time Efficient Work Flow
 Principles and Techniques of Presenting Salads and Sauces
According to Industry Standards
 Organizational Skills and Teamwork
 Safe Work Practices
 Waste Minimization Techniques and Environment-Friendly
Practices

Competency Based Date Developed:

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Dressing
 SELF – CHECK 1.3-3

INSTRUCTION: Read and understand the questions below. Write true

if the statement is correct and false if the statement is wrong.

________________ 1. Choose the bowl or plate for the salad. It should be

wide-spaced-big enough to hold both the base and the
salad ingredients, and it should be able to enhance
the appearance of the salad and not compete with it.

________________ 2. Carefully scoop out the salad into your plate.

________________ 3. Wash, dry, and store them properly.

________________ 4. Drain the greens using the colander, but it is best

to use a salad spinner.

________________ 5. You may line up with attractively colored tomatoes

and/or chips and nuts. Pile up the greens well so they
stick out nicely.

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 Answer Key
Self – Check 1.3-3

1. TRUE

2. TRUE

3. FALSE

4. FALSE

5. TRUE

Competency Based Date Developed:

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Dressing
 TASK SHEET 1.3-3

Title: PREPARE VARIETY OF SALAD AND DRESSINGS

Performance Objectives: Given a situation, perform

taking and Processing
Food Orders based on the
instruction from the Trainer.

Supplies: Selection of salads

Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and sauces may
include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
-Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.
Equipment:
 LCD Projector (Optional)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

Competency Based Date Developed:

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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
 Performance Criteria Checklist

Task Sheet LO3. 1.3-3

Trainee’s Name: ___________________________ Date: ___________________

CRITERIA Yes No
1. Suitable plate are selected according to enterprise
standards

2. Salads are presented attractively according to

enterprise standards

3. Salads and dressing are accompanied based on

clients requirements

4. Salads and dressings are presented hygienically,

logically and sequentially within the required timeframe

Competency Based Date Developed:

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LEARNING OUTCOME # 4 STORE SALADS ANDRESSINGS

CONTENTS:
 Storing techniques, temperature, safety and hygiene
standards in storing salads and dressing
 Safe work practices applied in storing appetizers
 Hygienic principles and practices in storing and handling
salad and salad dressing
 Logical and time efficient work flow

ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise
standards
2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically
and sequentially within the required timeframe
CONDITIONS:
Students/trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
3. LCD Projector (Optional)
4. Overhead Projector (Optional for lecture)
5. Television and multimedia player
6. Whiteboard
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Competency Based Date Developed:
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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
METHODOLOGIES:
 Discussion/ demonstration
 Video viewing
ASSESSMENT METHODOLOGY:
 Direct observation
 Demonstration
 Written or oral questioning

Competency Based Date Developed:

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Dressing
 LEARNING EXPERIENCES

LEARNING OUTCOME 4: STORE SALADS AND DRESSINGS

Learning Activities Special Instructions

1. Read information
Sheet on 1.3-4 on
identifying
Store salads and
dressings.

2. Answer Self Check 1.3-4 Compare to answer sheet key

1.3-4

3. Perform Task Sheet 1.3-4 Trainer evaluates performance

on and make recommendations
Store salads and dressings.

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 INFORMATION SHEET 1.3-4

STORE SALADS AND DRESSINGS

 Storing techniques, temperature, safety and hygiene standards

in storing salads and dressing.

In storing salads, the right temperature is 4 to 6 0C. Here are some

tips in the preparation and presentation of a selection of hot and cold
salads:
 Select ingredients to meet requirements of hot and cold salad
menu items.
 Portion control- it is important to know how much dressings or
cold sauces have to be made for a given situation. This can be
maintained in two ways.
 Storage :
Dressings- Vinaigrette has no ingredients requiring
refrigeration. To ensure that there is absolutely no threat of food
spoilage, however, it is advisable to keep this dressing in a
refrigerated area and covered in an airtight container (glass or
stainless steel). Do not freeze. Shake vigorously before use.
Mayonnaise- Mayonnaise or its derivatives should be kept in a
refrigerated area and covered in an airtight container; preferably
glass or stainless steel. Do not freeze.
 Prepare salads to enterprise standards including nutritional
and eating qualities. Salads should be made as close as possible
to the required time of service. Some salads, however, will
require storage to allow flavour absorption, e.g. marinated red
pepper salad. These types of salads should be stored in an
airtight container with lid in a refrigerated area. If salads do not
require soaking and marinating, they should be stored in
airtight containers with lids in a refrigerated area. Dressing or
sauce should be kept separate. Salads should not be frozen.
The majority of salads are served cold. Some ingredients are
served raw while others are cooked and then cooled before
using in the salads.
 Traditional salad is light and refreshing to cleanse the palate.
But as eating habits change so does the role of the salad. Salad
can be the meal, with or without meat. Salads can also be
warm.
 Salad preparation is no different to any other dish. Mise en
place. “Everything in place’, before you start.

Competency Based Date Developed:

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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
  Prepare garnishes and accompaniments. Garnishes are
prepared as part of your normal mise en place:
 Herbs can be chopped to sprinkle over top of finished
salad for flavour and eye appeal.
 Herb sprigs can be used to decorate top of salads
 Thin slices of vegetables: julienne of carrot, slivers of
spring onion
 Nuts, roasted and chopped to add flavour
 Fried bread pieces or oven toasted
 Deep fried shaving of vegetables.
 Holding and storage conditions. Salads with leaves and
herbs will not hold well after the dressing has been
applied. Vinegar will cause the leaves to wilt. Do not dress
the salads too soon. Salads can be mixed then stored. Do
not dress then store. Salads leaves will have a
comparatively short lifespan.
 Cutting techniques, size and shape. Many Asian styles
will incorporate intricate styles of cutting. Some special
tools are available to replicate this in the modern world
but when it comes to pay higher wage costs outside of the
Asian region it become unviable to do this elaborate
vegetable carving. Modern machines will not to do the
bulk of large scale dicing and slicing.
 Salad will have the following characteristics:
Leaf salads- will have a shine, lots of colour, will have a
height before width, it should be appealing to the eyes,
textural diversity adds to the eating experience. All of
these characteristics should have before the salad is
tasted.
 When presenting the salad certain points need to be
considered:
Type of service:
Formal- served in restaurant as a side dish to the main
meal.
Casual- served as part of the buffet.
Modern- served in café as a meal that will stand alone.
Stand up or sit down- some salads are now being served
in wraps, type of sandwich. Traditional salads are served
as a palate refresher.
Modern interpretations make it: a meal on its own, an
alternative to hot vegetables and a side dish.
 It is good to have a refreshing salad after eating grilled
steak to cleanse the palate.

Competency Based Date Developed:

Saint John Learning Material Page 48
Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
 Safe work practices applied in storing appetizers

Appetisers can be pre made and stored frozen for long periods of time.
Appetisers on wrapped in pastry will freeze well. Appetisers that have
salad leaves in them will not freeze. Appetisers can be cooked then
frozen, thawed and re-heated as needed or they can be made then
frozen, thawed and then cooked before being served. When producing
meats that are to be used as appetisers such as a satay, it is best to
make them then freeze in thin layers that can easily be thawed and
cooked to order.
If the preparation is raw, then it needs to be kept separated from
cooked. Never let the two of them mix. All prepared foods must be
kept chilled until you are ready to serve. Cool room should be 4 0C or
less. Fresh foods should not be kept for longer than 3-5 days. Some
have a longer life than others. Three days is preferable.
If prepared foods is to be stored for longer than 3 days it is best to
freeze the product on day 1. Freezing should be done when the
product is wrapped in single layers and then frozen. This makes it
easier to thaw when required. Always freeze in batches of 10. These
are easier to counts when doing stock take. Freezer should be
operating at below -150C or less ( - 180C preferable). Never freeze for
more than 3 months. Salads cannot be frozen. Freezing only apply to
pastry based items and meats. Appetisers are always best if made
fresh but this is not always possible when doing large numbers. Small
samosas and minin shashliks can be prepared and frozen, cooked on
the day. Easy to store flat and thin, easy to thaw and cook.

 Hygienic principles and practices in storing and handling salad

and salad dressing

Salad leaf should be washed and spun dry before being stored in
plastic bag and held firmly in clean plastic containers and kept chilled
until needed. Four days to maximum to maintain optimum quality.
Cooked root vegetables should be prepared as close to the date of use
as possible.
Storage of garnishes and accompaniments: High risk foods need to be
kept chilled below 40C for no more than 3 days of frozen below -150C
(-180C better) for longer time. Garnishes like crisp breads that do not
require cold storage, can be stored in sealed containers at room
temperature. Care needs to be taken with the time being stored as
flavour and texture can be altered due to absorption of moisture from
the air. Herbs picked are best used on the day or possibly the next.
Competency Based Date Developed:
Saint John Learning Material Page 49
Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
These need to be stored in containers with absorbent paper to keep
moist.
Storage containers must be clean and durable, impervious to liquids
and must be in good condition. Storage container must be washable.
You must be able to sanitise them for future use. They must be
stackable for easier storage when not in use. Stainless steel is the
best containers for fresh meat storage. Cost is the biggest deterrent to
using stainless steel.
Food grade plastic is second best storage containers, but they get
scratched and need to be changed when the scratching is too bad as
scratches can harbour bacteria. Single plastic use items can be cost
effective but must not be washed and re-used. All storage containers
must be able to be covered, either with a fitted lid or be small enough
to be covered with plastic wrap to securely hold in product: reduces
spillage, reduces cross contamination, easier to affix labelling.
Large shallow containers are best containers for storing large
quantities of prepared product that will take 1 or 2 layers. Too many
layers will cause the uncooked product to squash when stacked. If
they are frozen before they are stacked then that will be acceptable.
Follow FIFO rule. Stock rotation.

Competency Based Date Developed:

Saint John Learning Material Page 50
Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
 SELF – CHECK 1.3-4

INSTRUCTION: Read and understand the questions below. Write true

if the statement is correct and false if the statement is wrong.

________________ 1. Portion control- it is important to know how

much dressings or cold sauces have to be made for
a given situation. This can be maintained in two
ways.

________________ 2. Select ingredients to meet requirements of hot

and cold salad menu items.

________________ 3. Traditional salad is light and refreshing to

cleanse the palate. But as eating habits change so
does the role of the salad. Salad can be the meal,
with or without meat. Salads can also be warm.

________________ 4. Salad preparation is no different to any other

dish. Mise en place. “Everything in place’, before
you start.

________________ 5. Mayonnaise- Mayonnaise or its derivatives

should be kept in a refrigerated area and covered in
an airtight container; preferably glass or stainless
steel. Do not freeze.

Competency Based Date Developed:

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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
 Answer Key
Self – Check 1.3-4

1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE

Competency Based Date Developed:

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Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
 TASK SHEET 1.3-4

Title: STORE SALADS AND DRESSINGS

Performance Objectives: Given a situation, perform

taking and Processing
Food Orders based on the
instruction from the Trainer.

Supplies: Selection of salads

Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and sauces may
include but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
-Cold dressings
Steps/Procedure:
1. Prepare the needed supplies/equipment.
2. Trainees will present their output to their trainer for
evaluation.

Equipment:
 LCD Projector (Optional)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulation

Assessment Method: Performance Criteria Checklist

Competency Based Date Developed:

Saint John Learning Material Page 53
Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing
 Performance Criteria Checklist

Task Sheet LO4. 1.3-4

Trainee’s Name: ___________________________ Date: ___________________

CRITERIA Yes No
1. Salads are kept in appropriate conditions based on
enterprise procedures

2. Required containers are used and stored in proper

temperature to maintain freshness, quality and taste

Competency Based Date Developed:

Saint John Learning Material Page 54
Bosco College of of 54
Northern Luzon, Inc. Prepare Salads and
Dressing