9

TLE
COOKERY
Module 3: PRESENT A VARIETY OF
SALADS AND DRESSINGS
Quarter 2: Week 3
JACKIELOU S. BALASUELA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT
TLE – Grade 9
Alternative Delivery Mode
Quarter 2 – Module 3: PRESENT A VARIETY OF SALADS AND DRESSINGS
First Edition, 2020

Development Team of the Module

Writer: JACKIELOU S. BALASUELA

Editor: JACKIELOU S. BALASUELA

Reviewer:
Illustrator:

Layout Artist:

Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Lourma Poculan - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

At the end of the module you should be able to:

1. Identify the accompaniments of salads and dressings.

2. Present salads and dressings attractively.
3. Observe sanitary practices in presenting salad and dressing.

What I Know

Direction: Unscramble the word/s that involves in presenting salad and dressing.
________________ 1.G R N A H S I
________________ 2.K I S L S L
________________ 3.G D E R S S N I S
________________ 4.A L P E T
________________ 5.Y B D O
________________ 6.A S E B
________________ 7.A T I T R A V E C T
________________ 8.E S I P L M
________________ 9.S A D A L
________________10.C E R A M

1
 What’s In

How do you present your salad more attractive?

What are the types of salad and dressing?

Hoping that you enjoyed working in the previous lesson. Now that you already
learned how to prepare a salad and dressing, it’s time to learn on how to present
your finished product. But how will you do it? What are the essential factors you
need to know?

What’s New

It is important how to plate and present salad properly. Part of serving any kind of
food is presentation or plating, which the art of presenting food in an attractive
way. Chefs spend a lot of time to plate foods so that they look as good as they taste.

Study this presentation:

Objective: To prepare and present salad

How can you make your salad presentable?

How can you attract diners/guest?

2
Lesson
PRESENT A VARIETY OF
3 SALADS AND DRESSINGS

Structure of a Salad

Plated Salad has four parts:

A. Base or Under liner

A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They

give height to salad.
B. Body – main part of the salad

C. Garnish – An edible decorative item that is added to salad to give eye appeal,
and adds flavor as well. It should harmonize with the rest of the salad
ingredients.

D. Dressing – A seasoned liquid or semi liquid added to the body of the salad to
give added flavor, tartness, spiciness and moistness.

Dressing may be added at service time, served separately for the customer to add, or
mixed with the ingredients ahead of time.

What is It

GUIDELINES FOR ARRANGING SALADS

1. Keep the salad off the rim of the plate.

2. Strive for a good balance of colors.

3
3. Height helps make a salad attractive.

4. Cut ingredients neatly.

5. Make every ingredient identifiable.

6. Keep it simple.

What’s More

A. Directions: Enumerate the guidelines for arranging salads into a platter.

Write your answer on a separate sheet of paper.

B. Prepare a Waldorf Salad

WALDORF SALAD

Purpose: Prepare and present Waldorf salad.

Tools/Equipment Needed:
Refrigerator
Mixing bowl
Paring knife
4
Scooper
Serving Plate
Ingredients:

1 ½ c Chantilly dressing
(heavy whipped cream and mayonnaise)
4 lb red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped
Lettuce cups
2 oz chopped walnuts

Procedure:
1. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl.
Refrigerate.
2. Pour the apples and diced without peeling them.
3. Add apples to the dressing and mix in to prevent darkening.
4. Add celery and walnuts. Fold in until evenly mix.
5. Arrange the lettuce cups as under liners on hold salad plates.
6. Scoop mixture of salad on each lettuce cup.
8. Sprinkle each salad with chopped nuts, then serve.

Assessment

Direction: Label the parts of the plated salad.

5
B. Enumerate the guidelines for arranging salads into a platter.
1._____________________________________
2._____________________________________
3._____________________________________
4._____________________________________
5._____________________________________
6.________________________________________

What I Can Do

Show that you learned something by doing this activity

To develop your skills in salad presentation, perform this activity:

 Watch a video in YouTube showing how to present a salad or find magazine
and cooking books. Note the four important parts of plating. Review and
prepare for actual presentation.

 Prepare and present salad applying the four parts. (Note: Just use the
ingredients available in your backyard/ local ingredients).

 Take a picture of your finished product. Remember to do it creatively and

with quality. Then, send your final picture output online using email or
social media account provided/prepared by your teacher. (Note: If taking a
picture of the output and sending it online is not possible; just pass the
printed picture together with your module or bring your output to your
teacher for checking.)

SCORE/RATE
Identified/Demonstrated 4 parts of salad 100
Identified/Demonstrated 3 parts of salad 95
Identified/Demonstrated 2 parts of salad 90
Identified/Demonstrated 1 part of salad 85
Able to prepare but not able to identify 80

6
 Answer Key

WHAT I KNOW
1.Garnish
2.Skills
3.Dressings
4.Plate
5.Body
6.Base
7.Attractive
8.Simple
9.Salad
10.Cream

WHAT's MORE?
Label Me!
1. sauce
2. garnish
3. base
4. body
Enumeration:
(Answers may in any order)
Keep the salad off the rim of the plate.
Strive for a good balance of colors.
Height helps make a salad attractive
Cut ingredients neatly.
Make every ingredient identifiable.
Keep it simple.

References

———. “LM Cookery G10.” LinkedIn SlideShare, June 21, 2015.

https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339.
Images

https://www.ebay.com/p/1900215288

https://www.thestar.com/life/2009/07/11/dipper_wins_hands_down_among_ice_