SHS

G-11/12

Technical Vocational Livelihood

Home Economics
TVL – Grades 11/12
Module 6: Prepare Salad and Dressing (SD) –Present a Variety of Salads and Dressings
and Store Salad and Dressing
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Under Secretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Belinda Chavez Rull
Editor: Diana Rose B. Conel
Illustrator/Layout Artist: Grace A. Beltran
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)
 G-11/12

TVL
Quarter 1 - Module 6

Prepare Salad and

Dressing (SD)
Present a Variety of
Salads and Dressings and
Store Salad and Dressing
INTRODUCTION
Salad is a combination of vegetables, fruits and other ingredients served with a
dressing. A basic understanding of tools use in preparation will help achieve better results.
This module deals with the skills, and knowledge and attitudes required to prepare
and present salads and dressings. It will help you identify the accompaniments of salads
and dressings.

Objectives

At the end of this lesson, you should be able to:

1. Present salads and dressings attractively

2. Observe sanitary practices in presenting salad and dressing
3. Identify the accompaniments of salads and dressings
4. Identify safety and hygienic practices in storing salad and dressing; and
5. Keep appetizers in appropriate conditions to maintain its freshness, quality.

Vocabulary List

Plated Arrange on a plate

Radicchio Cultivated leaf chicory

Arugula peppery salad rocket

Tossed To throw with a quick, light motion

Edible Fit to be eaten

Rim Outer edge of a plate
Sag Subside or sink

Balance Correct proportion

Overcrowd Fill beyond what is comfortable

 Prepare Salad and Dressing (SD)

Pre-Test

Directions: Name the picture shown below according to the salad classification.

1. 2.

3. 4.

5.

Refer to the Answer Key.

What is your score?
 What’s New?
Discover

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check, Activity and Task
Sheet 1.1 to know how much you have learned.

Lesson Information 1.1

Present a Variety of Salads and Dressings

Structure of a Salad
Plated Salad has four parts:

1. Base or Under liner

• The base is a layer of leafy vegetables as an under liner of the salad such as
Boston lettuce, Romaine, Iceberg, Radicchio, Endive, Red oak lettuce, Spinach,
Arugula, Cabbage, etc.
• Don't use the base for Tossed Salad because they are piled in bowls.
 (Leaf vegetables: Ice berg, Cabbage, Radicchio, Boston lettuce, etc.)

2. Body
• The most important part of the salads.
• The body of the salad is the main ingredient. It may include vegetables, fruits,
meats, beans, eggs, pasta, or cheeses.
• The ingredients used have a balance of flavor and testes.
• This part gets the most attention and its appearance is enhanced by
decorations.
• The salad gets its name from the ingredients that are used for the body.

(Meat, Pasta, Vegetables, Eggs, Pasta, Chicken, etc)

3. 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.
• The main purpose of the garnish is to add eye appeal to the salad.
 (Nuts, Beans, Herbs, Grains, Seeds, Cheese,etc.)

4. 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.

Salad Dressing

Preparing Salad Tips

• Wash your hand often

• Freshness of ingredients
• Having all the ingredients blend together in harmony
• The key of preparation is tasting, interesting, attractive.
• Making sure the salad is appealing to the eye, such as color combination,
texture, flavor of dressing
• Use a mix of greens for varied texture and flavor
• Dress it before you plate it
• Plate and serve cold salads at the last possible minute in a cold dish
• Never overcrowd the plate. It is a good idea never to let the salad presentation
flow outside of the inner rim of the plate
• Always thoroughly wash greens because dirt can lodge between leaves.
• Steps for preparing salad greens include: Cutting, Washing, Drying
Guidelines for Arranging Salads

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.
Waldorf Salad
Purpose:
Prepare and present Waldorf salad.

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

Ingredients:
1½ 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.

7. Sprinkle each salad with chopped nuts, then serve.

Salad Nicoise
Objectives:
Prepare and present salad nicoise.
Direction
Prepare and present salad nicoise using ingredients and
procedure below.

Ingredients:
3 lb Waxy potatoes, scrubbed
3 lb Green beans, washed and trimmed
2 lbs Mixed salad greens, washed, trimmed, and crisped
160 oz can Tuna, solid pack or chunk
25 pcs Anchovy fillets
50 pcs Olives, black or green
50 pcs Hard-cooked egg quarters
100 pcs Tomato wedges
½ cup Chopped parsley

Vinaigrette:
1 qt Olive oil
1 cup Wine vinegar
1 tsp Garlic, chopped fine
1 tbsp Salt
½ tsp Pepper
Procedures:
1. Cook the potatoes in boiling salted water until just tender. Drain and let cool.
Peel. Cut into thin slices. Hold in refrigerator, covered.
2. Cook the beans in boiling salted water. Drain and cool under cold running
water. Cut into 2-in. pieces. Hold in refrigerator.
3. Line cold salad bowls or plates with the lettuce leaves.
4. Combine the potatoes and green beans. Divide the mixture among the salad
bowls, about 3 oz per portion.
5. Drain the tuna and break it into chunks. Place a 1 ½ -oz portion in the center
of each salad.
6. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges
attractively on the salads.
7. Sprinkle the salads with chopped parsley.
8. Hold for service in refrigerator.
9. Combine the dressing ingredients and mix well. Just before service, mix
again and dress each salad with 1 ½ fl oz dressing.
Lesson Information 1.2
Prepare a Variety of Salads and Dressings

Safety and Hygienic Practices in Storing Salad and Dressing

• Green Salads are plated in a cold plate. Avoid plating salads more
than an hour or two before service. Garnish that is tossed should be
added at serving time.
• Refrigerate salads before serving time.
• Dressing is added immediately before serving, or serves it on the side.
• Refrigerate salads until serving. Do not hold more than a few hours, or the
salads will sag. Holding boxes should have high humidity.
• Do not add dressing to green salads until serving, or they will sag.
Principles and Practices of Hygiene in Preparing Salads and Dressings

Washing all salad vegetables is important to ensure food safety.

Washing is done in the following manner:

1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of

powdered or liquid detergent in 4L (1gallon) of water. Make sure there is no
un-dissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that have
to be peeled should be washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no
remaining detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaking for about a minute, then rinsing
them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean
cloth or disposable paper. Make sure that the greens are dry when
combining with the dressing because wet greens will prevent the dressing
from coating the leaves. This makes the dressing very watery and tasteless
and reduces the crispness of the salad.
 What is it?
Self-Check

SeIf-Check #1.1

Directions: Below are groups of words. Group them according to salad structure
and write it in your notebook.

Boston lettuce Beans Vegetable Seeds

Spinach Iceberg Arugula Mayonnaise

Cabbage Eggs lemon Radicchio

Nuts olive oil
Romaine Red oak lettuce
Herbs vinegar
Fruits Pasta
Grains
Meats Cheeses
Vinaigrette
BASE BODY GARNISH DRESSING

Refer to the Answer Key.

Whats more? What is your score?
Enrichment Activity

Activity Sheet #1.1

Directions: Label the parts of the plated salad.

 What I have learned?
Remember

Task Sheet #1.1

Situation: Your family has a gathering. There is a problem on who will be in-
charge of preparing the salad and dressing for the event. Believing that you have
acquired the knowledge and skills in the preparation of salad and dressing, you
confidently accepted the task.

Your output will be rated using the scoring rubric below

I can do it I can do it with I can do it with I can do it with
independently minimal moderate considerable
and confidently assistance and assistance and assistance and
at all times confidently confidently less confidently
most of the time sometimes most of the time
4 3 2 1
Preparation of
Materials
Preparation of
Salad
Preparation of
Dressing

Presentation

Storing
 Post-Test

Directions: Name the picture shown below according to the salad classification.

1. 2.

3. 4.

5.

Refer to the Answer Key.

What is your score?
 Answer Key

Pre-Test: Self-Check Enrichment 1.1 Remember Post-Test

1.Composed 1.1 1.1 1.Composed
2.Vegetable 1. Crisp Refer to 2.Vegetable
3.Bound 2. Nutrients Scoring 3.Bound
4.Green leafy 3. Bottom Rubric 4.Green leafy
1. 5.Fruit 2. 5.Fruit
4. Plated
5. Lump

BASE BODY GARNISH DRESSING

Boston lettuce Vegetable Cheeses Mayonnaise

Romaine Fruits Nuts Vinaigrette

Herbs olive oil
Iceberg Meats
Grains lemon
Radicchio Beans
Seeds vinegar
Red oak lettuce Eggs
Beans
Spinach Pasta
Arugula Cheese
Cabbage

References:
➢ Learning Module Cookery Grade 9
K to 12 Basic Education Technology and Livelihood Education, Learning Module
Home Technology-Food Management and Service, pp. 127-136

➢ Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,

➢ Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.

➢ De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374

➢ Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.

➢ De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500

➢ Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.

➢ De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp.
420-429
➢ Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.

➢ De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.

➢ Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.

➢ De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home

Economics Third Year, pp 86 -89. Saint Bernadette Publications, INC. 1997

➢ Google chrome dictionary and Wikipedia

➢ Chef Q, (2019), 4 parts of Salad as The Structure in Salad Creation,

https://chefqtrainer.blogspot.com/2019/10/4-parts-of-salad-as-structure-in-salad.html

➢ https://www.google.com/search?q=structure+of+a+salad&tbm=isch&ved=2ahUKEwj
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