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TLE-COOKERY
Quarter 2.3 – Module 27:
Select and Use Correct Equipment
in Preparing Salads and Dressings
TLE –COOKERY Grade 9
Alternative Delivery Mode
Quarter 2.3 – Module 27:Select and Use Correct Equipment in Preparing Salads and
Dressing
First Edition, 2020

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TLE-COOKERY
Quarter 2.3 – Module 27:
Select and Use Correct
Equipment in Preparing Salads
and Dressings
Introductory Message
For the facilitator:

Welcome to the TLE- Cookery 9 Alternative Delivery Mode (ADM) Module on Select
and Use Correct Equipment in Preparing Salads and Dressings!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE-Cookery 9 Alternative Delivery Mode (ADM) Module on Select

and Use Correct Equipment in Preparing Salads and Dressings!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to
process what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or

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 skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master how to select and use correct equipment in preparing salads and dressings.
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 contains only one lesson:

 Lesson 1 – Select and use correct equipment in preparing salads and
dressings
After going through this module, you are expected to:
1. Identify tools and equipment needed in the preparation of salad and
dressing;
2. differentiate the equipment according to their uses;
3. value the importance of selecting and using the correct equipment in
preparing salad and dressings;

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 What I Know

Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.

1. Which tools are made of sturdy, heavy glass wares or ceramic used to toss
and mix all the ingredients together?
a. Salad servers
b. Mixing bowls
c. Salad spinner
d. Shredder
2. Which do you think is the kind of tool did Chef Diana used for removing
excess water from salad greens?
a. Mixing bowl
b. Salad server
c. Salad spinner
d. Cutting boards
3. Why should we use the correct tools in preparing dessert?
a. for easy to hold
b. for a little bit harder
c. for more attractive
d. for safety sake
4. Why is it important to know the different tools and equipment in preparing
salad and dressings?
a. to decrease the amount of effort required to get a job done right
without causing damage to either the equipment, surface and the
worker.
b. to simply increase the amount of the time needed to finish the work.
c. to make change in preparing the food.
d. to have a delicious way of cooking dessert.
5. What salad tool used to remove excess water from the salad greens?
a. Mixing bowl
b. Salad server
c. Cutting board
d. Salad spinner
6. What tool used to hold salad ingredients for mixing, or for tossing?
a. Cutting boards
b. knives
c. salad server
d. mixing bowls

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7. What do you call a kitchen tool consisting of a slotted metal blade attached
to a handle, which is used to remove the outer skin?
a. peelers
b. sandwich
c. zesters
d. Salad
8. Which statement is INCORRECT for knife safety tips?
a. Use a sharp knife
b. Choose the right knife for the task
c. Consistently holding your knife
d. keep your knives clean
9. Which of the salad tools that is also known as a shredder?
a. grater
b. peelers
c. knives
d. zesters
10. When was the knife invented?
a. 1540
b. 1541
c. 1542
d. 1543

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 TLE-COOKERY
Lesson Quarter 2.3 – Module 27:
27 Select and Use Correct
Equipment in Preparing
Salads and Dressings
Salad is a mixture containing a specified ingredient served with a dressing. They
are typically served cold. Salads may contain vegetables, fruits, cheese, cooked
meat, eggs, grains and nuts.

Salads are easy to make and require little work or in any special equipment. A
basic understanding of tools use in preparation will help achieve better results.

What’s In

Activity1 Brain Teasing Fun Game (Word Puzzle)

This activity will give you an opportunity to review the past lesson.

Direction: Find the correct word in the puzzle based on the guide questions below.
Encircle the correct word/s and write the answer on a separate sheet.

Q A P P E T I Z E R S N
E R T Y Y S G H F O P F
A S F F T E I B J J R Y
E Y B M I F H A L J E G
E U O Z W V I S H N A H
W W I S E E N C L A D E
F B H J S E K A B M H Q
F I O F G A R N I S H U
C C B N P A E A H K L I
O P S N I M D P D F Q P
A F K M N S A E O L G M
W U N V G I E S L X F E
Q E C Z G N N O P L S N
X V B N E A T G I O B T
A A C V I U S O M T M R
E T B L O S R B Y B U I

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Guide Questions:

1. What foods which stimulate the appetite, through their attractive

appearance, fragrance or appealing table?
2. What ingredient is being placed on top of the base so the garnish sticks to it
without falling apart?
3. What is a heavy and sometimes power-operated thing in the kitchen.
4. What food item or combination of items placed on top of the spread which
usually gives color, design, and texture or flavour accent to the canapé?
5. What do you call the kind of appetizer that made out of thin slices of bread
in different shapes?

Refer your answers to the answer key. Great! You have mastered already
the previous lesson. Let’s have another activity.

Notes to the Teacher

In this module you will facilitate ADM learners to go through a
series of learning activities in order to complete the learning
outcomes of the module, but this is a kind of flexible learning
which allows the learners to learn by considering their
convenience for time and or location. Hence, learning resource is
aligned to the curriculum, it is designed to meet the needs and
circumstances of learners.

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 What’s New

Activity 2 Name Me
Direction: Identify the following tools and equipment in Column B. Write your
answer in Column A with a short description of its uses or functions.

Column A Column B
1.

2.

3.

4.

Guide Question:

1. How do you feel doing the activity?

2. Why do we need to use the tools according to their purpose?

Refer your answers to the answer key. It’s a nice try! Let us
learn more about the lesson.

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 What is It

Mise’ En Place is a French term which means setting everything in place and
organizing all the materials and ingredients before preparing foods.

Tools, Equipment, Utensils Needed in Preparing Salads and Dressings:

1. A mixing bowl is a deep bowl that is particularly well suited for mixing
ingredients together in. These come in many materials, such as stainless
steel, ceramic, glass, and plastic.

2. Knives – good quality knives with sharp, sturdy stainless steel blades and
with handles that securely attached and that feel perfectly comfortable in
your hand.

3. Cutting boards – choices of cutting boards are the wooden or blocks and
acrylic cutting boards. When preparing a recipe that contains both meat
(or poultry or seafood) and vegetables requiring cutting, use one board
exclusively the vegetables and the other exclusively for the raw meat to
avoid cross-contamination.

4. Peelers - is a kitchen tool consisting of a slotted metal blade attached to a

handle, that is used to remove the outer skin or peel of certain
vegetables, frequently potatoes and carrots, and fruits such as apples,
pears.

5. Citrus zesters - A kitchen zester is approximately four inches long, with a

handle and a curved metal end, the top of which is perforated with a row
of round holes with sharpened rims. To operate, the zester is pressed
with moderate force against the fruit and drawn across its peel. The rims
cut the zest from the pith underneath.

6. Grater/Shredder - A grater (also known as a shredder) is a kitchen

utensil used to grate foods into fine pieces. It was invented by François
Boullier in 1540s.

7. Grill pan – used for salad toppings to be broiled or grilled.

8. Salad Spinners – used to hold just washed salad leave in a slotted basket
that is made to spin by hand and thus fling all the water off the leaves
into the outer container.

9. Salad servers – “Salad sets” with big salad bowls, serving bowls and
servers. Select materials having enough surfaces to really grasp the
ingredients of salad no matter how slippery and thus making tossing
easier.

Importance of select and use correct equipment in preparing salad and

dressings.

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 Fitting cooking equipment helps in the fast-paced processing of food.
Everyone has heard the saying; “the right tool for the right job,” and “you are only
as good as your tools.” These sayings are very true when it comes to the choice and
use of cooking equipment. The quality of the cooking equipment that you choose to
use is as outstanding as the tools themselves when it comes to work and food
quality. Given that there is a wide variety of cooking equipment required for an
even more extensive range of dishes, it’s essential to make sure that you choose the
right types and quality meet your kitchens needs. 

Different tools needed in preparing salad and dressings:

Name of tools/equipment Picture

Mixing bowl

Knives

Cutting boards

Peelers

Citrus zesters

Grater/Shredder

Grill Pan

Salad spinner

Salad servers

Did you learn something from hot and cold appetizers? Very good!
Now, let’s have more activities to master the lesson.

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 What’s More

Activity 3 : Star Me if You Can

Directions: On the third column draw a star if the statement/s in column A match with
column B and if not write the correct word/s that best describe the statement/s .

A B C
1.A sharp stainless steel knives
blade with handle.
2.Used one board for meat Chopping board
and vegetables or fruits.
3.Used to remove the outer Peelers
skin of certain vegetables
4.Kitchen zester is Citrus zesters
approximately 4 inches
long with a handle.
5.It was invented by Grater/Shredder
François Boullier in
1540s.
6.Used for salad toppings Grill Pan
to be fried and baked
7.Used to hold just washed Salad spinners
salad leaves.
8.Made of sturdy, heavy Mixing bowls
wood for mixing.
9.Materials having enough Salad servers
surfaces thus making
tossing easier.

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 What I Have Learned

Activity 4 : Fill Me In

Directions: Read and understand each statement carefully. Fill in the blank with
correct answer. Choose your answer from the box.

knives, citrus zesters, grate/shredder, grill pan,

cutting boards, peelers

_______________1. What is the tool used for broiling salad toppings?

_______________2. Which kind of salad tools that has four inches long with
perforated top?

_______________3. What do you think is the kind of salad tools with sharp, sturdy
stainless steel blades?

_______________4. What kind of tool which require two in your kitchen, one for the
meat and other for vegetables or fruits?

_______________5. What kind of tool that used to remove the outer of certain
vegetables ?

It seems that you learned a lot from the previous activities. So, Let’s have
another one activity.

What I Can Do

Activity 5:1 : hide and seek

In this part you will find- out the salad tools available in your kitchen;

Materials needed: writing pen, paper.

Procedure:
1. Visit your kitchen.

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 2. Never run or rush around the kitchen.
3. Work quietly and cautiously.
4. List all the tools/equipment needed in preparing salad.

Note: Safety first in performing your task. If you are done performing your
task try to answer the activity sheet below.

Try This!

Activity 5:2 : Test Yourself

Directions: Complete the graph based on your observation from the two kinds of
appetizers.

SALAD TOOL

USES
IN YOUR HOME

Refer this activity to your teacher for checking your out-put. Amazing its
properly done. Congratulations!

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 Assessment

Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.

1. Which tools are made of sturdy, heavy glass wares or ceramic used to
toss and mix all the ingredients together?
a. Salad servers
b. Mixing bowls
c. Salad spinner
d. Shredder
2. Which do you think is the kind of tool did Chef Diana used for
removing excess water from salad greens?
a. Mixing bowl
b. Salad server
c. Salad spinner
d. Cutting boards
3. Why should we use the correct tools in preparing dessert?
a. for easy to hold
b. for a little bit harder
c. for more attractive
d. for safety sake
4. Why is it important to know the different tools and equipment in preparing
salad and dressings?
a. to decrease the amount of effort required to get a job done right
without causing damage to either the equipment, surface and the
worker.
b. to simply increase the amount of the time needed to finish the work.
c. to make change in preparing the food.
d. to have a delicious way of cooking dessert.
5. What salad tool used to remove excess water from the salad greens?
a. Mixing bowl
b. Salad server
c. Cutting board
d. Salad spinner
6. What tool used to hold salad ingredients for mixing, or for tossing?
a. Cutting boards
b. knives
c. salad server
d. mixing bowls

16
7. What do you call a kitchen tool consisting of a slotted metal blade attached
to a handle, which is used to remove the outer skin?
a. peelers
b. sandwich
c. zesters
d. Salad
8. Which statement is INCORRECT for knife safety tips?
a. Use a sharp knife
b. Choose the right knife for the task
c. Consistently holding your knife
d. keep your knives clean
9. Which of the salad tools that is also known as a shredder?
a. grater
b. peelers
c. knives
d. zesters
10. When was the knife invented?
a. 1540
b. 1541
c. 1542
d. 1543

Refer your answer to the answer key. What is your score? It seems that
you really mastered the lesson.

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 Additional Activities

Activity 6 : Give me hot and cold appetizer

Directions: List down at least 5 tools/equipment in preparing salad and dressing,
and its’ uses aside from tools already discussed and write on the table below.

TOOLS/EQUIPMENT USES
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

Refer your answers to the answer key. Very good! Good luck to the
next lesson

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 Answer Key

What I Know What’s In What's New

1. B 1. Appetizer 1. Salad spinner

2. C 2. Spread 2. Peelers
3. D 3. Equipment 3. Knives
4. A 4. Garnish 4. Chopping Board
5. D 5. Canapé
5. Mixing bowl
6. D
7. A
8. C
9. A
10. A

What I have learned

What’s More 1. Grill pan Assessment

2. Citrus zesters
1. Star 3. knives 1. b
2. Use separate board for 4. cutting board 2. c
meat and vegetables 5. peelers 3. d
4. a
3. Star
5. d
4. Star 6. d
5. Star 7. a
6. Grilled 8. c
7. Star 9. a
8. Glass 10. a
9. Star

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References

 ANICITA S. KONG, ANICETA P. DOMO, First Edition, COOKERY,

Copyright©2016
 https://brainly.ph/question/336564#readmore
 K to 12 Home Economics- Cookery Curriculum Guide December 2013

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