DEE HWA LIONG ACADEMY

Sta. Maria Compound, Marcos Highway, Santolan, Pasig City

SECOND GRADING PERIOD / A.Y. 2021-2022

JUNIOR HIGH SCHOOL DEPARTMENT

LEARNING
MODULES
IN
TLE 9
This module uses Skills for a Lifetime in TLE by Virginia Esmilla-Sercado.
All rights reserves to the author. No copy right infringement intended.

NOT FOR SALE

MODULE 5
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
SECOND QUARTER

Christian Louie S. Cuahong

Teacher

2 | TLE 9
MODULE 5 │ WEEK 5
PREPARING SALADS
Guidelines for Arranging Salads

3 | TLE 9
 GUIDELINES FOR ARRANGING SALADS

A pleasant afternoon grade 9! Today we have an easy at the

same time important topic to discuss. We will be dealing with
the different guidelines for arranging salads. As you know,
preparing salad does not end by just making them, you also
have to arrange them accordingly on the plate and garnish
them creatively.

Perhaps even more than with most other foods, the appearance and
arrangement of a salad are essential to its quality. The colorful variety of salad
ingredients gives the chef an opportunity to create miniature works of art on the
salad plate. Unfortunately, it is nearly as difficult to give rules for arranging salads
as it is for painting pictures because the principles of composition, balance, and
symmetry are the same for both arts. It is a skill you must develop an eye for
through experience and by studying good examples.

At the end of the lesson, you are expected to:

1. Identify guidelines for arranging salad; and

2. Follow the guidelines in arranging your own salad.

Look for a perfectly arranged salad in the internet. Attach its

picture inside the box and discuss your observations and explain
how does salad ingredients were arranged for it to look perfect.
Use the lines below to organize your answers.

Stop focusing on how much you eat and

start focusing on what you eat!

4 | TLE 9
Preparing and arranging salad is not an easy task. Different
guidelines should be followed in order to come up with the best
salad. Starting from ingredients to be used, tools and equipment
to be utilized, the plate to be used in plating and the garnishes.
It takes a lot of courage, dedication, and perseverance.

GUIDELINES FOR ARRANGING SALAD

1. Keep the salad off the rim of the plate.
Think of the rim as a picture frame and arrange the salad within this frame.
Select the right plate for the portion size, not too large, not too small.

2. Strive for a good balance of colors.

Plain iceberg lettuce looks pale and sickly all by itself, but it can be enlivened
by mixing in darker greens and perhaps a few shreds of carrot, red cabbage,
or other colored vegetables. On the other hand, do not go overboard.
Sometimes just a few shades of green create a beautiful effect. Too many
colors may look messy.

3. Height helps make a salad attractive.

Ingredients mounted on the plate are more interesting than if they are spread
flat. Lettuce cups as bases add height. Often just a little height is enough.
Arrange ingredients like fruit wedges or tomato slices so they overlap or lean
against each other rather than lie flat on the plate.

4. Cut ingredients neatly.

Ragged or sloppy cutting makes the whole salad look sloppy and haphazard.

5. Make every ingredient identifiable.

Cut every ingredient into large enough pieces so that the customer can
recognize each one immediately. Do not pulverize everything in the buffalo
chopper or VCM. Bite-size pieces are the general rule, unless the ingredient
van be cut easily with a fork, such as tomato slices. Seasoning ingredients,
like onion, may be chopped fine.

6. Keep it simple.
A simple, natural arrangement is pleasing. An elaborate design, or contrived
arrangement, or a cluttered plate is not pleasing. Besides, elaborate designs
take too long to make.

I hope that we will be able to observe and follow these

practices when we are preparing our dishes. To test your
knowledge, I prepared this activity for you!

5 | TLE 9
During your 1st performance task, you were asked to prepare
Potato Salad with Carrots and Pineapples. Attach the photo of
that salad in plated and garnished form inside the big box and
identify the positive and negative points when it comes to
arranging salad. Make use of the guidelines for arranging salad
that were identified and discussed from the module. Submit the
accomplished activity in our google classroom under Activity 7
with a file name: Activity 7 + your last name, for example,
Activity 7 Cruz.

POSITIVE POINTS NEGATIVE POINTS

It was a fun filled day for all of us.

Thank you for participating actively during the discussion.
Let us see each other again next meeting.
Have a great day ahead

6 | TLE 9
MODULE 5 │ WEEK 5
PREPARING SALAD DRESSINGS
Types of Salad Dressings

7 | TLE 9
 TYPES OF SALAD DRESSINGS

It is me again Grade 9! Today is a brand-new day where

new learnings should be discovered and embodied. Skills will
be taught to you today since our topic is about preparing
salad dressings. This is where you should bring out the
artistic hands and minds in you. Enjoy learning!

A type of sauce that may use mayonnaise or a vinaigrette combined with other
ingredients to create a topping or flavoring that can be mixed into salad greens or
salad items being prepared. Salad dressings or sauces as they are also known, have
evolved into many different types and varieties that maintain old recipes as well as
new and contemporary types of ingredients. They are available as prepared
dressings sold commercially or dressings made by hand. Historically, dressings such
as mayonnaise, thousand island, vinegar and oil, and Russian dressing were all well-
known recipes handed down through generations. However, new versions of old
recipes continue to be created using a variety of ingredients to enhance and draw
out flavors within the food being dressed.

At the end of the lesson, you are expected to:

1. Identify the different types of salad dressing; and

2. Prepare a simple salad dressing.

What is your favorite salad dressing that you add to your

salad ingredients? Look for its picture in the internet and attach it
inside the box. More so, discuss what are the ingredients of that
dressing and what type of salads it is best tossed.

To remember a successful salad is generally to

remember a successful dinner; at all events,
the perfect dinner includes the perfect salad.

8 | TLE 9
 The sauce used to flavor a salad is commonly called a
salad dressing; most salad dressings are based on either a
mixture of oil and vinegar or a fermented milk product. A salad
dressing should enhance the flavor of the salad. Many different
ingredients can be used to make dressings. However,
dressings fit into one of the three types.

TYPES OF SALAD DRESSINGS

1. Vinaigrette
It is also known as French dressing. Traditional
vinaigrette is a combination of vinegar, oil, and
seasoning. These ingredients are mixed together
vigorously just before use. Vinaigrette also
accentuates flavor and gives moisture to a salad.
The recommended proportions of a basic
vinaigrette are three parts oil to one-part
vinegar.

2. Emulsified Dressings
When simple vinaigrette is shaken or whipped,
the oil and vinegar mix together in microscopic
droplets creating an emulsion. An emulsion is a
mixture of two liquids that do not naturally mix
such as oil and vinegar. In an emulsion, tiny
droplets of one ingredient are suspended in the
other. Simple vinaigrette soon separates back
the oil and vinegar because it is temporary
emulsion. The culinary solution to prevent oil and
vinegar from spreading is to stabilize the
emulsion with egg or egg yolks.

3. Mayonnaise
It is a cold sauce that is an emulsion of oil and
vinegar stabilized with egg yolk and mustard. To
make mayonnaise. Oil is formed into tiny
droplets by gradually adding it to the other
ingredients while whipping. These tiny droplets
are suspended in the water contained in the
vinegar and egg. Proteins, found in egg yolks,
keep these suspended droplets of oil and water
from separating. Mustard is another ingredient
commonly used in mayonnaise and emulsified dressings. Compounds found in
mustard also help prevent an emulsion from breaking or separating.
Mayonnaise is an important item in the cold kitchen because it is often used
as a base in creating dressings or cold sauces. The quality of these
preparations relies on the quality of the mayonnaise.

9 | TLE 9
 Now that you already familiar with the different types of
salad dressings, let us test and showcase your skills. You will be
tasked to prepare a simple vinaigrette. Read the details below
with regards to the task. Goodluck!

I know you already miss our laboratory so this one is for

you! Scan the following QR codes to give you ideas on how to
prepare simple vinaigrette. Pay attention on the procedure so you
can be able to produce your own version of the dish. The recipe
is given below for your reference. Do not forget to document your
product and attach it in the boxes below. Note that you can
modify the recipe if you wish to minimize the product yield.

SIMPLE VINAIGRETTE

Ingredients:
✓ 3/4 to 1 cup olive oil, extra-virgin olive oil, or any good-tasting oil
✓ 1/4 cup good-tasting vinegar or lemon juice
✓ 1/2 teaspoon salt
✓ 1/8 to 1/4 teaspoon black pepper
✓ Optional extras (choose 1 or 2, to taste): 1 minced shallot, 1 minced or grated
garlic clove, 1/2 to 1 teaspoon grainy mustard, 1 to 2 tablespoons minced
herbs, 1 to 2 tablespoons finely grated cheese, 1/2 to 1 teaspoon honey

Procedure:
1. Measure all ingredients into a bowl, blender, or jar.

2. Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly

blend the vinaigrette together. If using a jar, top with the lid and shake until
the vinaigrette is combined. If using a blender, blend until the vinaigrette is
thoroughly combined.

3. Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a
taste; tasting the dressing with the greens gives you a better idea of how the
vinaigrette will taste with a salad than if you taste it on its own.

4. Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar
or lemon juice for more tartness, and more of any of the other ingredients to
taste. Whisk, shake, or blend to combine.

5. Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of
dressing, toss, and continue adding until the greens are evenly coated and
look glossy. Serve immediately.
10 | T L E 9
 6. Store the vinaigrette: Transfer leftover vinaigrette to a jar or other
container with a lid (if it's not already in a jar). If the vinaigrette contains any
fresh ingredients, like lemon juice or minced shallots, store it in the fridge.
Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette
before using.

Document your finished product here! Submit the accomplished activity in our
google classroom under Activity 8 with a file name: Activity 8 + your last name, for
example, Activity 8 Cruz.

VINAIGRETTE VINAIGRETTE
Your output here. Photo of you holding your output.

Your performance shall be assessed using the rubrics below:

Very Needs No
Excellent Satisfactory Points
Dimension Satisfactory Improvement Attempt
Earned
4 3 2 1 0
Uses tools and Uses tools and
Uses tools and Uses tools and
Use of Tools equipment
equipment
equipment
equipment
correctly and incorrectly and No
and correctly and
confidently
correctly and less
less confidently attempt
confidently at confidently
Equipment all times
most of the
sometimes
most of the
times time
Manifests less
Manifests understanding
Manifests very
Manifests clear understanding of of the step-by-
clear
understanding the step-by-step step procedure No
understanding
of the step-by- procedure but seeking attempt
of the step-by-
step procedure sometimes seeks clarification
step procedure
Application of clarification most of the
time
procedures
Works Works
Works Works
independently independently
independently independently
with ease and with assistance No
with ease and with ease and
confidence from others attempt
confidence at confidence
most of the most of the
all times sometimes
time time
Observes Most of the
Observes
safety Observes safety time not
Safety work safety No
precautions precautions observing
precautions at attempt
habits most of the sometimes safety
all times
time precautions

11 | T L E 9
 Task is
Task is Task is started
completed Task is nearly
completed but not
following the completed
Completeness following the completed No
procedures in following the
procedures in following the attempt
of Task the activity procedures in the
the project procedures in
improvement/ project plan
plan the project plan
innovations
Work Work completed
Work
Time completed ___ Work is not No
completed
within allotted (mins/hours/days) completed attempt
Management ahead of time
time beyond
TOTAL POINTS

That was fantastic! You really showed your skill in

preparing simple vinaigrette. Let us see each other again
next meeting. Have a great day ahead

12 | T L E 9