UC #4 - Prepare Salads and Dressings

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : Prepare Salads and Dressing
Module Title : Preparing Salads and Dressing
Technical Education & Skills Development Authority

ACHIEVERS INTERNATIONAL COLLEGE
OF CULINARY ARTS AND TECHNOLOGY INC.
PAGADIAN CITY, ZAMBOANGA DEL SUR
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Preparing Salads and Dressing. This module

contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets .Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
Prepare Salads and Dressing. This will be the source of information for you to
acquire knowledge and skills in this particular competency independently and at
your own pace, with minimum supervision or help from your instruction.Inside
this module are several Instruction sheets to achieve one learning outcome.
In going through each sheet, you must follow the “Learning activity
sheet”. This learning activity sheet will guide you through the different “instruction
Sheets” that will assists you in performing different learning activities towards the
attainment of the learning outcome.
The instruction sheets may be in the form of:

 Information sheet – this will provide you with information, (concepts,
principles and other relevant information) needed in performing
certain activities.
 Task Sheet – this will guide you in performing single task, operation,
or a process in job.
 Job Sheet – this will guide you in performing a job.
If you have questions, do not hesitate to ask your trainer/s for
assistance.
Document No.
Date Developed:
COOKERY NC II June 25, 2018 Issued by:
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Preparing Salads Developed by:
and Dressing FERDINAND F. Revision # 00
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Recognition of Prior Learning
If you can demonstrate to your trainer that you are competent in a particular skill,
talk to him about having them formally recognized so you would not have to
undergo the same training again. If you have a qualification or certificate of
competency from previous trainings, show it to your trainer. If the skills you have
acquired are still relevant to this module, they may become part of the evidence
you can present for RPL. If you are not sure about the level of your skills, discuss
this with your trainer.
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COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of competency
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123
premises premises 28
2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

soups soups 31
3. Prepare appetizers Preparing appetizers TRS5123

81
4. Prepare salads and dressing Preparing salads and dressing TRS5123

82
5. Prepare sandwiches Preparing sandwiches TRS5123

30
6. Prepare meat dishes Preparing meat dishes TRS5123

83
7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

84
8. Prepare egg dishes Preparing egg dishes TRS5123

85
9. Prepare starch dishes Preparing starch dishes TRS5123

86
10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33
11. Prepare seafood dishes Preparing seafood dishes TRS5123

34
12. Prepare desserts Preparing desserts TRS5123

35
13. Package prepared food Packaging prepared food TRS5123

40
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LEARNING OUTCOME SUMMARY
PREPARE AND PRESENT VARIETY OF
LEARNING OUTCOME 1
SALADS AND SALAD DRESSINGS
CONTENTS:
1. Classification of salads
 According to use
 According to Ingredients
 Parts of a Salad
2. Preparation of Salads
 Preparation of salad greens
 Choice of main ingredients and its accompaniments.
 Preparation of salad dressing
 Arrangement of Salad tray
3. Types of Salad dressing
 French dressing
 Mayonnaise
 Cooked salad dressing
4. Preparation of salad Dressings
5. Preparation of salads
PERFORMANCE CRITERIA
1. Choose suitable ingredients base on enterprise quality standard for
salads and salad dressings.
2. Prepare salads using fresh (seasonal) ingredients according to enterprise
standards to maximize eating qualities, characteristics and taste.
3. Prepare sauces and dressings suitable to either incorporate into or
accompany salads.
4. Present salads attractively according to enterprise standards.
CONDITION: The trainees must be provided with the following:
Equipment and tools
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Refrigerator/chiller
Blender
Cooking range
Knife
Spatula
Mixing bowls
Measuring cups
Measuring spoons
Mixing spoon
Rubber scraper
Sieve
Double boiler
Sauce pans
Microwavable cups with lids
Packaging materials
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player ( optional)
Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and Materials

corn oil
olive oil
apple cider
capers
olives
sweet pickles
garlic
mustard
vinegar
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salt
white pepper
black pepper, ground
mayonnaise
Sour cream
Fresh eggs
Lemons
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while making salads and salad
dressings
 Written and oral questions to test candidate’s knowledge on
appropriate food combinations for salads and hygienic food handling
requirements
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate
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LEARNING EXPERIENCES
LO 1. PREPARE AND PRESENT VARIETY OF SALADS AND SALAD DRESSINGS
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read information sheet on the Information Sheet 4.1-1

different classification of salads
2. Answer Self Check 4.1-1 Compare you answers to the
Answer Key 4.1-1
3. Read information sheet on Information Sheet 4.1-2
guidelines in the Preparation of
Salads
4. Answer Self Check 4.1-2 Compare you answers to the
answer key 4.1-2
5. Read information sheet Types of Information Sheet 4.1-3
Salad dressing
6. Answer Self Check 4.1-3 Compare your answers to the
Answer Key 4.1-3
7. Perform Task Sheet 4.1-1 on Evaluate your work using the
salad dressing Performance Checklist 4.1-1
 French dressing Present your work to your trainer
 Vinaigrette for evaluation
 Mayonnaise Keep a copy of your work for the
next activities
 Thousand island
 Tartar sauce
8. Perform Job Sheet on different Evaluate your work using the
classification of salad Performance Checklist 4.1-1
 Appetizer salad Present your work to your trainer
 Accompaniment Salad for evaluation
 Main dish Salad Keep a copy of your work for the
next activities.
 Dessert
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CLASSIFICATION OF SALADS
INFORMATION SHEET 4.1-1
CLASSIFICATION OF SALADS
Learning Objective: After reading this information sheet, you must be able to
classify types of salads according to use and ingredients.
The word salad is derived from the Italian word “insalata” which
originally meant to be steeped in salt or brine or “herba salata” which literally
means salad greens.
Today, the term salad is widely used for foods marinated or served
with a dressing. Most salads have an acid base which by adding sugar will have a
tart or sweet and or sour flavor, with the exception of fruit salads.
Nearly all foods can be used in the production of salad. Salads made
from vegetables or combinations made from animal, seafood, rice, noodles,
legumes and seasoned with piquant marinades or dressings can enhance menus
and temp guest’s appetite. Salads must be served fresh, unblemished and crisp.
Salads as they are referred today can be broken down into:

According to Use:
1. Salad as an Appetizer - should be light. It must whet rather than satisfy
the appetite. A light salad green with French dressing is recommended.
2. Accessory to the main dish – salads are most often served as accessory to
the main dish or entrée. A main dish which is relatively light would need
a hearty accompanying salad while a heavy dinner is usually
complemented with a light salad.
3. As a main dish – salads used for this purpose are usually heavy. It must
have a satiety value higher than other salads. A potato salad with
chicken or ham is an example of this kind.
4. As dessert – fruit salads or fruit gelatins are usually a favorite dessert
especially in parties and dinners. The sweetness of this dish somewhat
balances the satiety of the preceding courses.
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According to Ingredients:
The nutritive value of a salad depends upon its ingredients.
1. Fruit Salad – a fruit salad may contain one or a combination of fruits
plus a dressing.
Fruit gelatins are excellent desserts, especially for health conscious
customers due to its low calorie value.
2. Vegetable salads – almost all vegetables can be made into salads. The
most common is potato salad which can be varied according to one’s
taste.
3. High protein salads – these are usually substantial salads that form the
basis for a meal. High protein salads are usually a combination of
vegetables with protein foods such as shrimps, fish, meat, chicken, eggs,
and cheese.
A TYPICAL SALAD
Fruit shell or Main Ingredient Other ingredient

vegetable cup
Salad dressing
A typical Salad
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INGREDIENTS FOR FRUIT SALADS
Main Ingredient Other ingredients Salad shell or fruit Salad dressing

shell
Avocado cubes Pineapple tidbits Lettuce or avocado Mayonnaise

dayap or shell
calamansi juice
Banana slices with peanut butter lettuce leaf Mayonnaise

calamansi juice
Honeydew melon Mango cubes, Honeydew melon Condensed milk

balls banana slices shell
Mango cubes Banana slices, Mango shell Cream or

papaya cubes, condensed milk
cottage cheese
Melon halves Banana slices Melon shell Condensed milk

papaya cubes,
cottage cheese
Orange section Pineapple chunks lettuce Light French

dressing
Pineapple Banana slices Pineapple shell Mayonnaise

dipped in
pineapple juice,
peanut bits
Watermelon balls, papaya cubes, Watermelon shell Cream and

chilled Banana slices, condensed milk
pineapple, cream
cheese
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SELF- CHECK 4.1-1
Fill in the correct answer:
1. Herba salata means ___________________.

2. Salad is always served with a _________________.
3. Salads are classified according to _______________ and __________________.
4. A salad that is sweet is a ________________ salad.
5. A salad that is light just to whet rather than satisfy the appetite is
_______________.
6. A salad that is usually heavy and served as an entrée is called
________________.
7. This salad contains combination of fruits and an appropriate dressing is
a ______________________.
8. A combination of vegetables and protein foods such as shrimps, fish,
poultry and other meats are ____________________.
9. A light entrée needs a ____________________ accompanying salad.
10. Heavy meal is complemented with a ___________ salad.
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ANSWER SHEET 4.1-1
1. Salad greens
2. Dressing
3. Use and ingredients
4. Dessert
5. Appetizer salad
6. Main dish salad
7. Fruit salad
8. High protein salad
9. Hearty
10. Light
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GUIDELINES IN THE PREPARATION OF SALADS
understand and appreciate the aspects of preparing salad.
PREPARATION OF SALADS
Salads can be made of different combinations of fruits and vegetables.
Salads can enliven any part of a meal as an appetizer, accessory, and as a main
course, or as a dessert.
1. Choose salad greens that are fresh and crisp

2. Choose pleasing combination with contrast in color, texture, form and
flavor.
3. Choose correct seasoning but use small among of it.
4. Arrange attractively but avoid a “fixed appearance”.
Important guidelines in making Green Leaf or Tossed Salad

1. Use of quality ingredients
2. Proper cleaning of the leaves
3. Proper drying of the leaves
4. Assuring that the leaves are of the proper size
5. Proper ratio of vinegar to oil
6. Using of proper amount of dressing
7. Using the correct procedure for dressing
8. Proper plating
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ARRANGEMENT and PRESENTATION
The structure of Salad.
There are four basic parts of a salad: base, body, garnish and dressing.
1. Base or under liner – leafy greens usually form the base of the salad.
They add greatly to the appearance of most salads, which would look
naked on a bare plate.
2. Body – main part of the salad and this part receives most of our
attention.
3. Garnish – the purpose of this job is to give eye appeal though it often aids
to the flavor as well. It should not elaborate or dominate the salad.
Remember the basic rule of garnishing is “keep it simple”. Garnish
should harmonize with the rest of the salad ingredients and it should be
edible. It may be mixed with the other salad ingredients.
4. Dressing – is a seasoned liquid or semi-liquid that is added to the body of
the salad to give out added flavor, tartness, spiciness and moisture. It
should harmonize with the salad ingredients. In general, use tart
dressing for green salads vegetable and use lightly sweetened dressing for
fruit salads.
Dressings may be added at service time (as for green salads) served
separately for the customer to add, or mixed with the ingredients ahead of time (as
in potato salad). A salad mixed with a heavy dressing like mayonnaise to hold
together is called “bound salad”.
REMEMBER: Dressing is a seasoning for the main ingredients. It should

accent their flavor and not overpower or drown them.
ARRANGING THE SALAD

The appearance and arrangement of a salad is essential to its quality.
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of color.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.
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SELF- CHECK 4.1-2
Write the correct answer:
1. It is important to use __________ingredients when making salads.

2. Vegetables for salad must be ____________ and ______________.
3. When plating salad avoid a ____________ appearance.
4. This is a seasoned liquid added to the body of the salad to give out added
flavor, tartness, spiciness and moisture
5. For a toss salad, the dressing is added at ____________ time.
6. Ingredients for salads are ______________ neatly and uniformly
7. Give the parts of a salad
______________
______________
______________
______________
True or False
8. Proper amount of dressing should be added in every salad.
9. Height makes a salad less attractive.
10. Ingredients for salad are made identifiable at all times.
11. Strive for a good balance of color in salad making.
12. Salads should be made complicated but appetizing.
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ANSWER SHEET 4.1-2
1. Quality
2. Fresh and crisp
3. Fixed
4. Dressing
5. Serving
6. Cut
7. Base
Body
Dressing
Garnish
8. True
9. False
10. True
11. True
12. False
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CLASSIFICATION OF SALAD DRESSINGS
name and appreciate the role of salad dressing in the
preparation of salad:
Salad Dressings
French dressing – is a separable liquid food or the emulsified viscous fluid
food prepared from edible vegetable oil, specified acidifying agent and optional
seasoning.
Acidifying Agents Oils
 Wine vinegar Olive oil
 Pineapple vinegar Peanut oil
 Lemon juice Cotton oil
 Apple cider Soybean
Mayonnaise – consist of salad or wintered oil, acidifying agent, egg (whole or
yolk only) and seasonings including salt, sugar, and some spices.
Useful hints in the preparation of mayonnaise
 Ingredients should be at room temperature.
 Use only fresh egg
 Use right tools and materials
 Follow the right proportion of ingredients.
 Seasoning may be added into the beaten egg before other ingredients
to help stabilize the emulsion.
 Rapid and thorough beating after the first addition of oil is important.
 Refrigerate the finished product for stability.
Cooked Salad dressing – resembles mayonnaise. The only difference is that
cooked salad dressing makes use of cooked starch paste to substitute part of the
egg. Commercially, cooked dressing is labeled “salad dressing”
Salad dressing is the emulsified semi solid food prepared from edible
oil, an acidifying agent, and one or more egg containing starch/tapioca/wheat
flour/rye flour or any two or more of these. Salad dressing may be seasoned with
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salt, sugar, mustard, paprika. Commercial salad dressing may contain 30% fat.
Some homemade salad dressing are made with milk or cream.
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SELF- CHECK 4.1-3
True or False
1. Fresh egg is used in making mayonnaise.

2. Calamansi juice is also an acidifying agent
3. In the preparation of mayonnaise, all ingredients are added immediately.
4. Rapid and thorough beating after the first addition of oil is important in
mayonnaise making
5. Mayonnaise is a cooked dressing.
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ANSWER SHEET 4.1-3
1. True
2. True
3. False
4. True
False
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5. TASK SHEET 4.1-1
SALAD DRESSINGS
Objective:
Given the recipe, you must be able to prepare SALAD DRESSING following
industry standards.
1. French Dressing
2. Vinaigrette
3. Mayonnaise
4. Thousand island
5. Tartar sauce
Equipment and tools:
Refrigerator
Blender
Food processor
Juicer
Mixing bowls
Measuring cups
Measuring spoon
Wooden spoon
Wire whisk
Weighing scale
Canisters
Spoons

 Vegetable oils or any other edible oils
 mustard
 mayonnaise
 vinegar or any other acidifying agents
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 starch
 capers
 white pepper
 black ground pepper
 pepper corn
 garlic
 eggs
 salt
 lemons
 Paper towels
 Packaging materials
Procedure:
DRESSING INGREDIENTS PROCEDURE
1. FRENCH 1 c salad oil Combine all ingredients in

DRESSING a mixing bowl. Stir until
1 c vinegar
salt and pepper are
½ t mustard dissolved.
¼ t garlic, minced
1½ t salt and pepper
1 piece onion, chopped
2. VINAIGRETTE 1 c salad oil Combine all ingredients in

a mixing bowl and mix
1 c vinegar
well.
½ t mustard
2 tbs gherkins
1½ t salt and pepper
1 piece onion, chopped
3. MAYONNAISE 1 whole fresh egg Blend egg until semi

emulsified. Add
1 c salad oil
seasonings. Add oil
1 tbs sugar gradually. Continue
blending until fully
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1 t salt emulsified. Pack and store
in the refrigerator until
1 t mustard
use.
4. THOUSAND 1 c mayonnaise Mix all ingredients

ISLAND together.
1 c catsup
½ t Worcestershire sauce
5 tbs. sweet pickles
1 piece chopped boiled
egg
1 piece chopped onions
1 t salt and pepper
5. TARTAR 1 c mayonnaise Mix all ingredients

together.
1 tbs. lemon juice
3tbs. chopped gherkins
1 t salt and pepper
1 t chopped anchovies
2 pieces chopped capers
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TASK SHEET 4.1-1
PERFORMANCE CRITERIA 4.1-1
Did I YES NO
Clean and sanitize kitchen premises
Organize and prepare ingredients according to
recipe requirement
Inspected and use proper tools and utensils
Prepare the dressings as per industry standard?
Select good packaging material for my product
Minimize wastage
Follow workplace safety and hygiene procedures?
Coordinate end of service procedures
Perform first procedures in the event of accident.
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JOB SHEET 4.1-1
SALADS
Objective: Given the recipe, you must be able to prepare and present
various SALAD preparations following industry standards.
Refrigerator
Food processor
Juicer
Mixing bowls
Utility trays
Set of knives
Measuring cups
Measuring spoon
Bowls
Serving plates
Serving spoons
Weighing scale
Canisters
Spoons

 Various selection of fruits and vegetables
 Selection of Salad dressings
 Selection of condiments
 Selection of seasonings
 vinegar
 all purpose cream
 condensed milk
 PPE

 Packaging materials
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SALAD INGREDIENTS PROCEDURE
APPETIZER SALAD 2 ripe avocados, halved, 1. Place sliced avocados

pitted, peeled and sliced and apples in a
Avocado and Apple Salad
bowl set aside.
2 apples, cored and sliced
with skin 2. Add mustard, lemon
juice and oil in a
1 t mustard
small bowl; season
2 tbs. lemon juice well. Using a whisk,
¼ c olive oil mix until thick.
1 tbs chopped parsley 3. Pour dressing over

avocados and
¼ c slivered toasted nuts apples; sprinkle
Salt and pepper to taste with parsley. Add
nuts. Season and
toss gently.
4. Chill.
5. Plate and serve.
ACCOMPANIMENT 1 small cabbage, 1. In a bowl, add

SALAD shredded cabbage, carrots,
lemon juice,
Marine Cabbage salad 1 large carrot, julienne
vinegar, water.
6 tbs. white vinegar Marinate for an
1 c cold water hour.
1/3 c mayonnaise 2. Place mayonnaise

in small bowl. Add
½ t dry mustard mustard and
¼ c milk remaing vinegar.
Season with salt
Juice of half lemon
and pepper. Mix
Few drops of Tabasco well.
sauce
3. Mix in milk, sugar
Pinch of sugar and tabasco sauce.
Salt and pepper to taste 4. Season to taste and
mix well.
5. Drain marinated
cabbage and carrot.
6. Place in a mixing
bowl and add the
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mayonnaise sauce.
7. Toss and adjust
seasoning.
8. Chill till ready to
use.
MAIN DISH SALAD 1 c drained tuna flakes 1. Place tuna in a

bowl. Add
Potato and Tuna fish 3 large potatoes, boiled,
vegetables and mix.
Salad dice
2. In another bowl,
¼ c cooked red onions,
pour vinegar and
chopped
lemon juice. Add
1 bell pepper, chopped mustard, salt and
1 stalk celery, dice pepper. Mix until
fully blended.
2 tbs. white vinegar
3. Whisk in cream.
2 tbs. lemon juice Pour over salad and
1 ½ tbs. mustard toss well.
¼ c heavy cream 4. Marinate 15
minutes before
Salt and pepper
serving.
1. Dissolve gulaman in
DESSERT 2 bars white gulaman
hot water. Stir in
Buko Salad 2 c water sugar until
1/4c sugar completely dissolved.
2. Pour in a shallow
5 pcs buco, shredded pan. Cool and allow
1 medium can tidbits to set. Cut into
cubes.
2 c heavy dressing
3. Add buco, tidbits
and dressing. Mix
Note: Other fruits can be well.
added as desired 4. Chill before serving.
5. Serve on lettuce
cups.
JOB SHEET 4.1-1

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Did I YES NO
1. Clean and sanitize kitchen premises
2. Organize and prepare ingredients
according to recipe requirement
3. Inspect and use proper tools and utensils
4. Prepare the salad as per industry
standard?
5. Use proper service plate and appropriate garnish for
the product?
6. Select good packaging material for my
product
7. Minimize wastage?
8. Follow workplace safety and hygiene
procedures?
9. Coordinate end of service procedures
10. Perform first procedures in the event of
accident.
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LEARNING OUTCOME 2 PREPARE AND PRESENT A RANGE OF HOT
AND COLD APPETIZERS
CONTENTS:
1. Classification of Appetizers
2. Preparation of appetizers
1. Produce appetizers (to an acceptable enterprise) using the correct
ingredients ensuring:
 Symmetry and neatness of presentation.
 Appropriate ingredient-combinations.
 Precise and uniform cut of ingredients.
 Attractive service ware and garnishes.
2. Select and prepare glazes are correctly, where required.
3. Select and use correct equipment in the production of appetizers.
4. Utilize quality trimmings and other leftovers where and when
appropriate.
5. Prepare and present appetizers hygienically, logically and sequentially
within the required timeframe.
6. Present appetizers attractively according to classical, cultural, and
enterprise standards.
Equipment and tools
Blender
Cooking range
Knife
Spatula
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Mixing bowls
Measuring cups
Measuring spoons
Mixing spoon
Rubber scraper
Sieve
Double boiler
Sauce pans
Packaging materials
Television and multimedia player (optional)
Whiteboard

corn oil
olive oil
apple cider
capers
olives
sweet pickles
garlic
mustard
vinegar
salt
white pepper
black pepper, ground
mayonnaise
Sour cream
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Fresh eggs
Lemons
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while preparing different
appetizers
appropriate food combinations for appetizers and hygienic food
handling requirements
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LO 2. PREPARE AND PRESENT VARIETY RANGE OF HOT AND COLD
APPETIZERS
Information Sheet 4.2-1

1. Read information sheet on the
classification of appetizers
Compare you answers to the
answer key 4.2-1
2. Answer Self Check 4.2-1
3. Read information sheet Information Sheet 4.2-2
Guidelines for assembling
canapés
Evaluate your work using the

4. Perform Job Sheet 4.1-1 on Performance Checklist 4.1-1
preparation of Appetizers Present your work to your trainer
 Canapés for evaluation
 Relishes Keep a copy of your work for the
next activities
 Hors d’ oeuvres
 cocktails
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CLASSIFICATION OF APPETIZERS
classify types of appetizers
Modern culinary operations refer to cold dishes as foods prepared in

advanced and served cold. Among them are cold appetizers and salads with
dressing. A CHEF GAR de MANGER known to be specialists of COLD DISHES who
heads the cold kitchen arranges cold items usually in platters with elegant
garnish. Fruits and vegetables are usually cut and carved in a special way.
The presentation requires artistic skills ensuring that harmony and
proper combination of colors are observed.
The word APPETIZER refers of foods that stimulate appetite. Its name
is inseparable from the idea of a meal as a sequence of courses. Appetizer should
therefore be served as the first course. Soup is sometimes omitted to give way for
an appetizer. If served is served before an appetizer, it should be spicy. Clear soup
such as consommé, clear oxtail soup, on real turtle soup are usually served in
order to stimulate palate.
CLASSIFICATION OF APPETIZERS
1. Cocktail – this usually consists of shrimps, lobster, crab meat, shell fish,
fruits as well as fruit and vegetables juices.
Some cocktail foods are as follows:
 Fruit cocktail
 Shrimp cocktail
 Sole fillet cocktail
 Grapefruit cocktail
 Lobster cocktail
 Tomato juice cocktail
2. Appetizer salad – this include pickled herring, chopped chicken liver,
smoked salmon, and stuffed eggs.
Some appetizer salads are as follows

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 Asparagus spears
 Herring salad
 Avocado stuffed with shrimp
 Marinated mushroom
3. Hors d’ oeuvres – this is a snack in addition to the menu. While often
served preceding a meal they are sometimes served the food at cocktail
parties involving alcoholic beverages. This type of appetizer is usually
served in a buffet.
Classification of cold Hors d’ oeuvres

 Plate of Hors d’ oeuvres – consist of shrimps, smoked beef, poached
eggs, asparagus spears, sliced tomatoes, boiled eggs, Spanish
sardines and lettuce. Sauce served on the side
 Grisson platter - consists of 2 kinds of cold meat such as ham,
smoked beef, peppered ham, garnished with quail eggs, asparagus,
parsley, and gherkins. Sauce is served on the side.
 Hors d’ oeuvres Platter – is a well presented platter with a limited
choice of simple or expensive foods. The basic rule is quantity but
big in quality with attractive presentation. This platter may
consist of patty shell with goose liver mousse, archioke heart with
Waldorf salad, shrimp with jelly, asparagus with mushroom sardines
with rings.
 Assorted Hors d’ oeuvres – can be served on special portioned platters
with hors d’ oeuvres dishes or even from a serving cart. A choice of 6
to 10 items including a center piece of ham and turkey plus spicy
salad may be sufficient. When presenting and serving, try to
harmonize the colors for better presentation.
 Rich Hors d’ oeuvres – as the name suggests, rich hors d’ oeuvres
include exquisite specialties usually in a classical form of
presentation. It consists of lobster, tartlet with caviar, beef tenderloin,
smoked salmon, waldorf salad, goose liver pate, rolled fillet of sole,
terrine, and others.
4. Canapés – are tiny, open faced sandwiches, of bite size and usually
highly flavored or tangy. They are made of combination or mixes of hors
d’ oeuvres but are always served in a base of bread, toast or crackers.
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Parts of Canapés
a. Base - bread and toast cutouts are most widely most used base for
canapés. They offer the lowest food cost though they require more
labor. Untoasted bread for canapés should be firm enough to allow
the finished product to be handled easily. It may be cut thick and
flattened slightly with rolling pin and it gives a pleasing texture and
crispness to the product.
b. Spread – it may be a simple butter or softened cream cheese, but it
is better to use more highly flavored spread because, sharp or spicy
flavors are better for stimulating the appetite.
The spread should be thick enough so that it will cling well to the base and
that the garnish sticks to it without falling off.
Spreads may be divided into three basic categories:
 Flavored butter
 Flavored cream cheese
 Meat or fish salad type spreads
Purposes of Spread
 To prevent the base from soaking up moisture from the filling
 To add flavor
 To add moisture or “mouth feel”.
c. Garnish – is any food item or combination of items placed on top of
the spread. It may be a major part of the canapé such as a slice of
ham or cheese. It may be a small tidbit that is selected to add
color.
Use a bright garnish to perk up a light colored food. Accent a soft
textured food with a crisp garnish. Consider the size of the garnish.
Remember, garnishes should enhance, not overshadow or hide the
food’s beauty and flavor.
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SELF- CHECK 4.2.1
True or False:
1. Garnishes should enhance not overshadow or hide the food’s beauty and
flavor.
2. Spread is used to prevent the base from soaking up moisture from the
filling
3. Untoasted bread for canapés should be soft to allow the finished product
to be handled easily
4. The presentation of appetizers requires artistic skills ensuring that
harmony and proper combination of colors are observed.
5. Appetizers are served to satisfy the appetite.
Enumerate the different parts of Canapés (3)

6.
7.
8.
Why do you spread the base of your bread when you make canapés? 2 pts.
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ANSWER SHEET 4.2-1
1. True
2. True
3. False
4. True
5. False
Parts of Canapés
6. Base
7. Spread
8. Garnish
Purposes of Spread
 To prevent the base from soaking up moisture from the filling
 To add flavor
 To add moisture or “mouth feel”.
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JOB SHEET 4.2-1
APPETIZERS
Objective:
Given the recipe, you must be able to prepare and present various
APPETIZER following industry standards.
1. Canapés
2. Relishes
3. Hors d’ oeuvres
Refrigerator
Food processor
Juicer
Mixing bowls
Paring knife
Utility trays
Service trays
Measuring cups
Measuring spoon
Hand grater
Decorating tips
Cookie cutters
Melon Baller
Scissor
Peeler
Cutting board
Serving plates
Serving plates
Serving spoons
Canisters
Spoons
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Assorted Breads
Assorted Crackers
Margarine, butter
Assorted cheese
Cream cheese
Hams
Bacon
Chicken breast
Shrimps
Lobster
Olive oil
Mayonnaise
Selection of vegetables
Selection of condiments
Selection of seasonings
PPE
Packaging materials
Toothpick
Aluminum foil
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APPETIZER INGREDIENT PROCEDURE
Canapés Breads/crackers 1. Prepare breads,

crackers, toasts
Butter
2. Prepare fillings
Mayonnaise
3. Apply spreads and
Cream cheese
filling
Shrimps
4. Add garnish.
Chicken breast
5. Plate and serve.
Ham
Tuna flakes
Carrots
Celery
Pickles
Eggs, chicken , quails
Relishes Carrots 1. Prepare vegetables as

required.
Celery
2. Cut the vegetables.
Yam
3. Prepare dressing.
Radish
4. Plate for serving.
Green mango
Tomatoes
Lettuce
Cucumber
Shallots
dressing
Hors d’ oeuvres Shrimps 1. Prepare and cook the

ingredients accordingly.
Chicken breast
2. Arrange in a serving
Ham
platter attractively.
Bacon
Cheese
Chicken liver
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Fish fillet
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JOB SHEET 4.2-1
Did I YES NO
1. Clean and sanitize kitchen premises
2. Organize and prepare ingredients
according to recipe requirement
3. Inspect and use proper tools and utensils
4. Prepare the appetizer as per industry
standard?
5. Plate and present the appetizers with
appropriate garnishing?
6. Use proper service plate and appropriate
garnish for the product?
7. Select good packaging material for my
product
8. Minimize wastage?
9. Follow workplace safety and hygiene
procedures?
10. Coordinate end of service procedures
11. Perform first procedures in the event of
accident.
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LEARNING OUTCOME 3 STORE APPETIZERS AND SALADS
CONTENTS:
Store Appetizers and Salads
 Suitable Packaging Materials
 Characteristics and Uses of Different Packaging Material
1. Keep appetizers and salads in appropriate conditions based on enterprise
procedures.
2. Use and store required containers in proper temperature to maintain
freshness, quality and taste.
Equipment and tools
Freezer
Rubber scraper
Tons and spoons
Packaging materials
Labels

Television and multimedia player (optional)
Whiteboard

Prepared salad dressings
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Prepared salads
Prepared appetizers
Leftover
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while packing and storing
appetizers and salads in the proper venue.
importance of proper storage for appetizers and salads
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LO 3. STORE APPETIZERS AND SALADS
1. Read information sheet on the Information Sheet 4.3-1

Store appetizers and Salads
 Suitable Packaging Materials
 Characteristics and Uses of
the Different Packaging
materials
2. Answer Self Check 4.3 -1 Compare you answers to the
answer key 4.3-1
3. Select Storing and packaging Present your work to your trainer
materials for the following: for evaluation
d. Hot appetizers Keep a copy of your work for the
e. Cold appetizer next activities
f. Salads
 Fruit salad
 Vegetable salad
 Main dish salad
 Salad as accompaniment
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Suitable Packaging Materials
STORE APPETIZERS AND SALADS
Learning Objective: After reading this information sheet, you must be able to:
1. Select suitable packaging material when storing.

2. Store food items properly
3. Appreciate the value of proper packaging and storing
Using food containers is the best way to organize food storage whether in the
home kitchen or in restaurants. Food containers for appetizers and salads are
available in different styles and sizes. They are made of different kinds of material
like plastic, glass, and stainless steel and aluminium and the like.
Wide Range of Models

Attractive food containers are available at all restaurant supply stores. Most
of restaurant suppliers offer online resources that facilitate product selection,
order, and purchase. Think about your needs, and then shop online. With many
options to choose from, you can easily find the containers to suit your needs. The
main varieties of food containers available include:
 Aluminum Foil Containers
Aluminum food packaging works well with beverages and canned
perishables.
 Foam Containers
 Paper Containers
 Plastic Containers
Plastic food packaging works well for many items including frozen
perishables, chips, candy and more.
Use plastic food packaging for snack foods, perishables and produce.
 Specialty Container
Specialty food packaging containers should:
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o Protect the product during the delivery process.
o Be environmentally friendly.
o Promote the product using an attractive packaging design.
Modern food containers provide an upscale look and enhance the value of
packaged foods, both hot and cold.
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a Food packaging is aimed at preserving and protecting food from
c environmental factors. Packaging material is carefully considered
with the t type of food to be packaged for safety reasons.
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t COOKERY NC II June 25, 2018 Issued by:
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For serving takeout or packaging leftovers, aluminum foil containers are
perfect choice, though they are not microwaveable. With their leak proof qualities,
colanders are popular used to store soups and sauces in restaurants and
foodservice kitchens.
Hinged lid foam of Styrofoam containers are the universal solution for
serving takeout or packaging leftovers. Leak-proof foodservice plastic containers
are used by delis and bakeries to store liquid foods and also sandwiches. Available
in convenient shapes and sizes and with color-coded lids, plastic containers are
the best choice to keep your bakeries organized. Clear plastic containers offer a
good view of the content. Foodservice containers made of paper are used to serve
chicken and popcorn. Mobile food storage bins can be conveniently kept in
kitchens and storerooms and improve space optimization. Restaurant supply
stores also offer lids for plastic containers, paper containers, and foil containers.
Food Storage Containers

Food storage containers for restaurants and other foodservice
establishments are a priority these days. Commercial restaurant kitchens must
have many seal tight containers for storing and prepping food. These containers
are usually made of plastic, durex, stainless steel, or aluminum. We also carry
poly plastic bags for preserving smaller portions. It’s no secret that a package can
catch a customer’s eye even before they notice what’s inside. Give your food an
effective appeal by presenting it with our food packaging containers. Our food
containers provide an upscale look and increases perceived value of packaged
foods, both hot and cold.
Storage Containers
Aluminum foil containers
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Colanders
Foam Containers
Container lids
Paper Containers
Plastic Containers
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Specialty containers
Brown paper bag
Plastic cling wrap
Plastic bags
Carton Box
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SELF- CHECK 4.3-1
DIRECTION: Select proper storage container for the following:
a. Hot appetizers
b. Cold appetizer
c. Salads
 Fruit salad
 Vegetable salad
 Main dish salad
 Salad as accompaniment
NOTE:
Check with your trainer about your selection.
Remember to practice this activity at all times.
Document No.
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ANSWER SHEET 4.3-1
a. Plastic containers / aluminum container

b. Plastic containers
c. Plastic containers
 Plastic containers
 Plastic containers
 Aluminum container / plastic containers
 Plastic container
Document No.
Date Developed:
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UC #4 - Prepare Salads and Dressings

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UC #4 - Prepare Salads and Dressings

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : Prepare Salads and Dressing

Module Title : Preparing Salads and Dressing

Technical Education & Skills Development Authority

Welcome to the module in Preparing Salads and Dressing. This module

The instruction sheets may be in the form of:

2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

3. Prepare appetizers Preparing appetizers TRS5123

4. Prepare salads and dressing Preparing salads and dressing TRS5123

5. Prepare sandwiches Preparing sandwiches TRS5123

6. Prepare meat dishes Preparing meat dishes TRS5123

7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

8. Prepare egg dishes Preparing egg dishes TRS5123

9. Prepare starch dishes Preparing starch dishes TRS5123

11. Prepare seafood dishes Preparing seafood dishes TRS5123

12. Prepare desserts Preparing desserts TRS5123

13. Package prepared food Packaging prepared food TRS5123

Supplies and Materials

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet on the Information Sheet 4.1-1

Salads as they are referred today can be broken down into:

Fruit shell or Main Ingredient Other ingredient

Main Ingredient Other ingredients Salad shell or fruit Salad dressing

Avocado cubes Pineapple tidbits Lettuce or avocado Mayonnaise

Banana slices with peanut butter lettuce leaf Mayonnaise

Honeydew melon Mango cubes, Honeydew melon Condensed milk

Mango cubes Banana slices, Mango shell Cream or

Melon halves Banana slices Melon shell Condensed milk

Orange section Pineapple chunks lettuce Light French

Pineapple Banana slices Pineapple shell Mayonnaise

Watermelon balls, papaya cubes, Watermelon shell Cream and

Fill in the correct answer:

1. Herba salata means ___________________.

1. Choose salad greens that are fresh and crisp

Important guidelines in making Green Leaf or Tossed Salad

REMEMBER: Dressing is a seasoning for the main ingredients. It should

ARRANGING THE SALAD

Write the correct answer:

1. It is important to use __________ingredients when making salads.

1. Fresh egg is used in making mayonnaise.

Equipment and tools:

Supplies and Materials

DRESSING INGREDIENTS PROCEDURE

1. FRENCH 1 c salad oil Combine all ingredients in

2. VINAIGRETTE 1 c salad oil Combine all ingredients in

3. MAYONNAISE 1 whole fresh egg Blend egg until semi

4. THOUSAND 1 c mayonnaise Mix all ingredients

5. TARTAR 1 c mayonnaise Mix all ingredients

Equipment and tools:

Supplies and Materials

APPETIZER SALAD 2 ripe avocados, halved, 1. Place sliced avocados

1 tbs chopped parsley 3. Pour dressing over

ACCOMPANIMENT 1 small cabbage, 1. In a bowl, add

1/3 c mayonnaise 2. Place mayonnaise

MAIN DISH SALAD 1 c drained tuna flakes 1. Place tuna in a

JOB SHEET 4.1-1

Supplies and Materials

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Information Sheet 4.2-1

Evaluate your work using the

Modern culinary operations refer to cold dishes as foods prepared in

Some appetizer salads are as follows