Name of learner: ____________________________ Score:_______________

Grade Level/Section:_________________________ Date:________________

LEARNING ACTIVITY SHEET

COOKERY NC II (SENIOR HIGH SCHOOL)
First Quarter, Week 6

PREPARING VARIETY OF SALAD AND DRESSING

BACKGROUND INFORMATION FOR LEARNERS

Ingredients of Salads
Freshness and variety of ingredients are essential for high quality salads.

1. Salad Greens – Iceberg lettuce, Romaine Lettuce, Boston lettuce, Biff or limestone lettuce, Chinese
cabbage, spinach, sprouts

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery,
cucumber, mushrooms, onions, peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower, corn,
pimientos, olives, peppers, cucumber.
4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

5. Fruits (Fresh, Cooked, Canned or Frozen) – apple, banana, berries, coconut, melon, oranges,
papaya, peaches, pears, and mangoes

6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon, eggs,
hard cooked, cheese, cottage cheese, aged or cured types.

7. Miscellaneous – gelatin, nuts

Prepare Variety of Salad Dressing

Salad dressings are liquid or semi liquids used to flavor salads. The flavors of most salad dressings are
not modified by cooking. The quality depends directly on the quality of the ingredients used. Most
salad dressings are made primarily of anoil and an acid with other ingredients added to modify the
flavor or texture.

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 1. Oils – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressing but not appropriate with every food. Examples: corn
oil, soybean oil, canola oil, peanut oil, olive oil, walnut oil.

2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are
about 5% acidity, but some range 7- 8%

3. Lemon Juice – fresh lemon juice maybe used in place or in addition of

vinegar in some preparation.

4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier

dressings. For safety, pasteurized eggs should be used.

5. Seasoning and flavorings – fresh herbs are preferable to dried herbs.

Other flavorings include mustard, ketchup, Worcestershire sauce and various
kinds of cheeses.

Types of Salad Dressings

1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of
oil, vinegar and seasonings which is an example of temporary emulsions.
The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. However, it can
be changed to taste. Less oil makes the dressing tarter, while more oil
makes it taste milder and oilier.
2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is
served as the base for wide variety of other dressings. Mayonnaise based
dressings are generally thick and creamy.

3. Other Dressing – cooked salad dressing is similar with appearance to

mayonnaise, but it has a tarter flavor, while mayonnaise is richer and
milder. Cooked dressing is made with little or no oil and with a starch
thickener.

Procedure for Quality Salad Production

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and garnishes. Prepare cooked
vegetables and mix bound and marinated salads. Have all ingredients chilled.
2. Arrange salad plates on worktables. Line them up on trays for easy transfer to refrigerator.

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3. Place bases on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving.

Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you have to use
ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of Colors. Contrast in color for your garnishing can accentuate the
appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully. Pineapples and coconut go
well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base should be identifiable
when you taste the salad. The dressing should dominates the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of water and drain well
and removing the green from the water to allow the dirt to settle to the bottom of the container.
11. Flavorful Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and will make your
salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the color and its
vitamins and minerals as well.

LEARNING COMPETENCIES:

TLE_HECK9SDIIb-g-8

1. Identify the components of salad, factors to consider in salad preparation, and different kinds of
salad dressing and their ingredients;
2. Select and use correct equipment in preparing salad and dressing;
3. Prepare a variety of salad and salad dressing.

ACTIVITIES

ACTIVITY 1

SENTENCE ANALYSIS. Analyze the statement on each number .Choose the letter of the correct
answer according to the following
A- If the two statements are correct.
B- If two statements are incorrect.
C- If the first statement is correct while the second statements is incorrect
D- If the first statement is incorrect while the second statement is correct.

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 _______ 1. Do not overcook food. Food and ingredients when overcooked eliminates the color
and its vitamins and minerals as well.
Neatness. Keep salad neatly placed in a serving spoon.
_______ 2. Proper Food combinations. Choose combination of ingredients carefully. Pineapples
and coconut go well with chicken but not compatible with tuna.
Flavorful. Tempting and stimulating if prepared and presented properly.
_______ 3. Overcrowded. Make it simple in salad.
Serve hot foods while hot and cold foods cold
_______ 4. Quality of ingredients. Salad is as good as the quality of its ingredients, so you have
to use ingredients that are fresh, ripe and in season.
Eye Appeal. It should be attractive, appetizing, creatively presented.
_______ 5. Contrast and Harmony of Colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.
Drain all the ingredients well. Water or excess juices will weaken dressings and will
make your salad look messy.

ACTIVITY 2
Direction: Give the examples of the different variety of salads.
Variety of Salads Examples
1.Green salads
2.Vegetables Raw salads
3.Vegetables (Cooked, pickled and canned)
4. Starches
5. Fruits
6. Protein foods

ACTIVITY 3
Do It Now: Mixed Green Salad
Prepare mise en place for mixing green salad and dressing. Using the local ingredients available in
your backyard using the following rubric, evaluate your product.

DIMENSION PERFORMANCE LEVEL

Excellent Very Satisfactory Needs With Points
(5 pts.) Satisfactory (3 pts.) Improvement Attempt Earned
(4 pts.). ( 2 pts) (1pt.)
1. Use of local Uses of local Uses of local Uses Uses With
ingredients ingredients ingredients and of local and of local attempt
available in available in available in the ingredients ingredients
the backyard the backyard backyard available in the available in the
and confidently backyard backyard
confidently at most of the but less incorrectly
all times times confidently less
sometimes confidently
most of the
times
2. Application Manifests Manifests clear Manifests Manifests less With
of very clear understanding of understanding understanding attempt
procedures understanding the step-by-step of of the step- by-
of the stepby- procedure the step-by- step procedure
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 step step seeking
procedure procedure clarification
but sometimes most of the
seeks time
clarification
3. Safety work Observes Observes safety Observes safety Most of the With
habits safety precautions most precautions time not attempt
precautions at of the time sometimes observing
all times safety
precautions
4. Task is Task is Task is nearly Task is started With
Completeness completed completed completed but not attempt
the task following the following the following the completed
procedures in procedures in procedures in following the
activity in the project plan the project plan procedures in
improvements the project plan
and innovation
5. Time Work Work completed Work Work With
management completed within allotted completed completed attempt
ahead of time time ___(mins./hours ___(mins./hour
/days) beyond s/days) beyond
TOTAL
POINTS

REFLECTION

● What is the importance of gardening in the back yard during in preparing the green salads in our
daily living
_______________________________________________________________________________
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REFERENCES

● Kong, A., Domo, A., Technical- Vocational- Livelihood, Home Economics (Cookery Manual)
2016 First edition Module 1 of 2. Pp.95,112 pp.
● https://food.unl.edu/use-mise-en-place-make-meal-preparation-easier
● Ad www.gigapromo.ph/Compare-Now/Best+Knife+Sharpener
● https://www.amazon.in/Good-Grips-Carded-Swivel-Peeler/dp/B00004OCIP
● https://topcheesecakes.com/splatter-guard-mixing-bowl-cover/?
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● https://www.ebay.com/b/Wood-Single-Flatware-Pieces/20693/bn_2714420
● Food Service and Catering Management Maya Kitchen

Prepared by: BEVERLY M. ESTRELLA

Name of Writers

Noted: CATALINA S. PATIAG, PhD

EPS-II, Home Economics

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KEY TO CORRECTION

Activity 1
1. C
2. A
3. D
4. A
5. A

Activity 2
1. Iceberg lettuce sprouts
2. beans sprouts ,avocado ,
cucumber
3. Corn pimiento, olives
4.dried beans , potatoes ,
macaroni
5.banana, orange , papaya
6. ham, bacon , cheese