9 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE – Home Economics

Cookery NC II
Second Quarter Module 2 Part 1
Components of Salad

Writers: Lorena Daluz De Vera

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. 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.

The module is divided into three lessons, namely:

● Lesson 1 – Components of salad
● Lesson 2 – Preparing salads
● Lesson 3 – Preparing salads dressings

Learning Outcome 2: Prepare a variety of salads and dressings

After going through this module, you are expected to:

1. identify the components of a salad;

2. define each salad component; and
3. explain the factors to consider in preparing salads.

What I Know
As we start with this new module, let us find out your knowledge on this week’s lesson
by arranging the jumbled letters to form words related to our lesson. Write your answer
on the given line.

E A B S S G A H R N I
1. _______________ 6. _______________

A B N D L Y D B O
2. _______________ 7. _______________

I R C P S R O C T T A S N
3. _______________ 8. _______________

1
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 R T A T E N U L N I R D R E
4. _______________ 9. _______________

G R S S E D N I I P M L
5. _______________ 10. _______________

2. Which of these words are familiar with you? How would you relate it to our lesson?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________

Lesson
1
Components of a salad
This pandemic brought some of our friends or even our family members hidden talents’
some were bakers, baristas, tailor’s, and some were gardeners. One finds enjoyment and
fulfillment having their own healthy ingredients at their own garden. Moreover, this
hobby augments the needs of the family. Most do home gardening with plants that are
easily grown and are essential in the kitchen like- Chinese watercress, bell pepper,
tomato, bitter melon, celery, basil, oregano, etc. Look at your own garden and find out
if you have some that can be used in making salads.

What’s In

Salads are made from combining various fruits and vegetables. It can make any part
of a meal interesting, at the beginning and even at the last part of any meal. Proper
selection and preparation of its components will surely make any one’s meal enticing,
healthy and hassle free.

Notes to the Teacher

In this lesson, the learners are expected to identify the
different components of a well prepared salad and dressings, and
explain the factors to consider in preparing a good, healthy and
exciting salads that is expected by enterprise.

2
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 What’s New
Salads are healthy foods. There are salads which are made with a bunch of leafy
vegetables and fruits. When someone is into a diet it would be first in their mind to
consider. Proper combination of each component can maximize its health potential.
Most salads are combined with varied flavors, texture and color which make it pleasing
to the eyes. There are some salads that can be made in simpler ways.

We all have our favorite salads for any special occasions or even on ordinary days.

Salad Name Vegetable Body Salad Garnish

Ingredients Dressing
or
Fruit
Ingredients

1.

2.

3.

List down 3 of your favorite salads. Identify how such salad is formed by completing the
table below.

What is It
Most kitchens around the world often referred to Cold kitchen by its French name, garde
manger. It is where the cold kitchens chef prepares items like dressings, vinaigrettes,
and garnishes. Most salads are served cold like Caesar salad, Toss salad, Fruit salads,
except for some like South German Potato salad which are best served warm. The Cold
kitchen is a section of any restaurant that gives the final touches into dishes
immediately before serving it to customers.

Young cooking enthusiasts like you can make a simple salad, may it be an appetizer
salad, main dish salad, desserts salads even at the comfort of your own kitchen.

3
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
Salads usually consist of the following components to form the structure. But some
salads may not have all these four components:

a. Foundation, Base or under liner. Usually leafy greens and cup-shaped

leaves like Boston lettuce, Iceberg lettuce, Romaine lettuce, Red Oak lettuce,
Cabbage make attractive bases. It may be used whole, cut into chiffonade or
shredded such as lettuce and cabbage. Especially prepared fruits and veggies like
julienne bell pepper and sliced apples can serve as salad base. It gives height to
salads and helps to confine loose pieces of food. Some salads are made without
a base or an under liner like tossed salads, combination salads, main course
salads.

b. Body is the main ingredient of the salad. Ingredients such as green vegetables,
fruits, eggs, meat, chicken, pasta or cheeses. It creates the salad its identity and
usually makes the salad its name.

c. Garnish is an edible decorative item that is added to salad to give visual

appeal, and adds flavor as well. Garnish should harmonize with the rest of the
salad ingredients and be edible. There are also times that the main ingredients
of a salad form an attractive pattern and no garnishing is needed. Nearly any
vegetables, fruits and protein foods cut into simple, appropriate shapes may be
used as a garnish. Common garnishes are herbs, cheese, olives, fruits and nuts.
It can be mixed with other ingredients or may be added before serving. Always
remember the basic rule of garnishing: keep it simple.

d. Dressing is a seasoned liquid or semi liquid added to the body of the salad
that gives added flavor, tartness, spiciness, moistness and should accent the
flavor of salad. It may be added at the service time, separately, or mixed with the
ingredients ahead of time. Usually leafy or green vegetables taste bland and the
use of tart dressings are used lightly. Sweet dressings are used for fruit salad.
Basic ingredients for dressings are vinegar, lemon juices, oils, egg yolk, salt,
pepper, mustard, paprika.

There are basic guidelines you need to remember and consider in preparing salads that
are helpful ways to successfully prepare one.

4
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 Simplicity Quality of ingredients Flavorful

Eye Appeal Proper food combinations Neatness

Do not overcook food Serve hot foods hot

Foods should
be recognizable
Contrast and harmony of Drain all ingredients
colors well

Keep foods properly chilled Keep it clean and crispy

⮚ Clean and wash your hands often. Some green and leafy vegetable salad
ingredients are prepared by hand.
⮚ Choose varied and fresh ingredients for high quality salads.
Newly harvested, blemish free green vegetables and seasoned fruits are excellent
ingredients for salads and great source of vitamins and minerals. Crispiness of
leafy vegetables is one of the desirable characteristics of green salads since it is
eaten raw.
Proper washing of all leafy vegetables thoroughly are essential:
 ensure food safety
 removes dirt, grime, soil and pesticides that can lodge in between
leaves.
 prevent harboring of microorganisms that may multiply and cause
food poisoning.

5
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
⮚ Choose pleasing combinations of ingredients with contrast in color, texture, form
and flavor. Leafy vegetables like lettuce, celery and cucumber are monotone in
color and can best be accentuated with julienne carrots and sometimes with
slices of tomatoes. Food colors should not just be appealing to the taste but also
to eye. Vegetables taste bland. In potato salads an added chopped celery and
onions can be added.
⮚ Keep pre-cleaned and pre cut salad greens refrigerated. It should be opened when
it is about to be used. Unopened plastic bags usually last for two – three days.
⮚ Preparing salad greens include the steps: Cutting, Washing, Drying.
⮚ After washing vegetables, it should be dry using a salad spinner, or dry by putting
them on a clean cloth or disposable paper towel. Greens need to be dry so that
dressing can coat the vegetables.
⮚ Cooked vegetables should be firm, crisp in texture and good color. To preserve
nutrients, potatoes for salads should be cooked whole before peeling and cutting.
⮚ After cooking, vegetables must be thoroughly drained, chilled, before using.
⮚ Choose correct and sufficient dressing. Green salads look weak with too much
dressing making it undesirable to eat. It is advisable to drizzle dressing before
serving. Potato salads dressing like mayonnaise are best added and chilled before
serving. Gently fold in thick dressings to prevent breaking of main ingredients.
⮚ To avoid discoloration of some fruits like cut apples, dip it into an acid, tart or
fruit juice.
⮚ Dress it before you plate it.
⮚ Arrange it attractively.

6
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 What’s More
Let’s see if you can choose the various components to form the structure of salads on
the chart below. Use the letter that corresponds to your answer.

Salad Name Base Body Garnish Dressing

Waldorf Salad

Caesar Salad

Potato Salad

Cucumber
Salad
Fruit Salad

7
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 What I Have Learned

Read and answer the following questions. (5 points each)

1. What makes the structure of a salad?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________

2. How would the crispness of leafy vegetable salads be achieved and maintained from
the kitchen to the service table?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________3. What
makes salads harmful to one’s health?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________

What I Can Do
Read and follow the direction for your task.

Offline Task: With the guidance of your parent, relative or any adult family member.
Ask them on the following questions:
a. On what province does your family originate?
b. What salads and dressings does your province have?
c. What are the components of your salad and dressings?
d. What are the tools and equipment needed in making such food?
e. How are your salads and dressings made?
f. What is your important learning on this activity?
Make a magazine lay-out to present your work. Let your guardian/or parent sign your
work. Submit this paper with a title “My Salad Get Away” with your module.

Online Task: Ask your parents or any adult member of the family in your province of
origin. Search on the internet on any recipe that represents your province. Analyze why
such salad is prominent in your place. Create a magazine on google docs with an A4

8
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
size document. Submit your work thru the platform used by your subject teacher. Once
your work has been graded and returned, place it on your e-portfolio.
Note: Save it with a file name My Salad Get Away Surname, First Name_Q2LO2(What I
Can Do).

Your work shall be assessed using the criteria below.

Criteria 4 3 2 1
Content Exhibit Exhibit Exhibit Exhibit
complete adequate moderate and confusion
knowledge and knowledge and understanding knowledge and
understanding understanding of the topic. understanding
of the topic. of the topic. of the topic.
Concise The The The The
explanation explanation explanation explanations
methods used methods used methods used used are
are advanced are appropriate are somewhat inadequate
simple

Assessment
I. Read the following statements below. Analyze each statement and choose the letter
of the correct answer.

A – if statement a is true and statement b is false,

B – if statement b is true and statement a is true
C - if both statements are true.
D – if both statements are false.

______ 1. a. All salads are healthy.

b. Salads are a good source of vitamins and minerals.

______ 2. a. Green vegetables taste bland.

b. Contrast of colors for garnishing affects the taste of salads.

______ 3. a. Good quality salads depend on the quality of its ingredients.

b. Seasoned fruit and vegetables have no effect on the quality of salads.
______ 4. a. Pineapples and coconut go well with tuna.

b. Pineapples and coconut go well with chicken.

______ 5. a. Salad dressing like vinaigrettes are best added before service time
b. Thick salad dressing is placed before serving time.

9
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
______ 6. a. Place cold salads in the freezer.

b. All salads are served warm.

______ 7. a. Garlic and onions should be washed with water and soap.

b. Use cold water to wash fruits and vegetables to retain its freshness and

crispiness.
______ 8. a. Not all salads have bases.

b. Loose leaf and shredded vegetables can be a salad under a liner.

______ 9. a. Proper washing of fruits and vegetables with detergent soap, baking
soda or vinegar can prevent the harbor of microorganisms.

b. Preparing salad greens include the steps: Cutting, Washing, Drying

______ 10. a. Garnish should be edible and simple.

b. Julienne and sliced vegetables like carrots, bell pepper and tomatoes are
good garnishes to simple and plain salads.

Additional Activities
Collaboration activity
Offline Task: Use magazines, newspaper, coloring materials, etc. to collect pictures or
create your own drawing to present the task. Create a Salad Pairing Guide for the various
salad components based on any of the given age below. Use an A4 size bond paper.
Submit your work with your module.
a. A primary aged school child.
b. Call center agent between 25-30 years’ old
c. A 55-year old working person.

Online Task: Form a group with five members. Collaborate with your group to
accomplish the task:

a. Make a six-slide power point presentation per group. The first page is for your
title page and group members’ name. A group representative will consolidate all
the group mates' work and submit it via a platform used by the subject teacher.

10
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 b. Each group shall choose a salad. Every member shall be given a topic to
prepare a one-slide PowerPoint presentation.
Member 1 – Salad Name, picture and its nutritional value
Member 2 – Salad base or under liner
Member 3 – Salad Garnish
Member 4 – Salad dressing
Member 5 – What have you learned with this activity as a group?

Your work will be assessed using the criteria below:

SCORE CRITERIA
15 Comprehensively done and neatly done showing much relevance to
the topic
12 Comprehensively done and neat enough but no relevance to the
given topic
9 Creatively done and neat enough but no relevance to the given topic
6 Simply done and neat enough but not so relevant to the given topic

3 Poorly done with erasures and irrelevant to the given topic

11
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 References
Books
Gisslen, Wayne (1946). Professional cooking (5th Ed.). New York: John Wiley & Sons
Inc.; pp. 569 – 579.
Flores, Eva N. (2014). Food Selection, preparation and cooking (2nd Ed.), Quezon City:
Wiseman’s Book Trading Inc.; 235 – 251.
Barringer B.R and R. Duane Ireland. (2010). Entrepreneurship Successfully
Launching New Venures (3rd ed.) Pearson Education Inc. Retrieved from
http://wps.pearsoned.co.uk/ema_ge_barringer_entrep_3/139/35762/9155108.cw/in
dex.html
De Leon S.Y., Claudio V.S., Chavez L.L., & Guzman M.P. (1999). Basic Foods for
Filipinos (3rd ed.). Manila Philippines: Merriam & Webster Bookstore, Inc.
Pamplona-Roger G.D. & Malaxetxebarria E. (2011) Encyclopedia of Foods Healthy
Recipes Volume 3 (12th ed.). Madrid, Spain: Editorial Safeliz, S.L.
Peterson, N., & Gonzalez, R.C. (2005) The Role of Work in People’s Lives. Belmont, CA:
Thomson Brooks/Cole.
Rilloma N. C. (2003). Your Food and You: A Guide to Better Nutrition. Manila,
Philippines: Philippine Publishing House
Varona B.M., & Varona D.A. (n.d). Cooking Smart healthy recipes with nutritional
information. Manila, Philippines: Philippine Publishing House.
Basco, E.A (2015) K to 12 Grade 9 Technology and Livelihood Education (TLE) Cookery
Specialization (Home Economics): Trinitas Publishing, Inc.

Module
Learning Module Cookery. Clean, Sanitize and Store Kitchen Tools and Equipment
pp. 109-126

Magazine
Cold Kitchen Chefs, Prueleith.co.sa/article retrieved on September 10, 2020
https://www.prueleith.co.za/article/cold-kitchen-chefs/

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 retrieved on September 10, 2020

How to wash vegetables properly – a quick guide https://myfoodstory.com/how-to-

wash-vegetables/ retrieved on August 31, 2020

Online Source
https://www.canva.com/design/DAEITpJIPxo/Ef1Rks-145DSxUqgBTJiVQ/edit#
https://www.canva.com/design/DAEIZiuvIFA/xhoq4irTuDJRwTU5ujldOw/edit
https://images.app.goo.gl/U9bXRdcvk6nsBhKJA
https://pixabay.com/illustrations/swirl-sign-silhouette-symbol-1281983/

12
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 Development Team of the Module

Writer: Lorena Daluz De Vera (Teacher 1, CISSL)

Editors:
Rosamaria C. Buere (MTI,SEHS)
Jovelyn M. Buhian (HTIII,NHS)
Nerissa E. Estrella (ASP II/OIC, MNHS)
Internal Reviewer: Joseph T. Santos (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor- EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE