9

Technology and
Livelihood Education
COOKERY
Quarter 2 – Module 3:
Prepare a Variety of Salad
TLE – Grade 9
Quarter 2 – Module 3: Prepare a Variety of Salads

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
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royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Published by the Department of Education

Development Team of the Module

Writer: Mary Grace P. Perez
Editor: Chona C. Alcazar/ Rachelle Mae B. Eguna
Reviewer: Cheryll S. Escasinas (Content)
Illustrator:
Layout Artist:
Management Team:
Josephine L. Fadul – School Division Superintendent
Melanie P. Estacio – Assistant Schools Division Superintendent
Christine C. Bagacay – Chief – Curriculum Implementation Division
Alpha DS Palconit – Education Program Supervisor
Lorna C. Ragos – Education Program Supervisor
Learning Resources Management

Inilimbag sa Pilipinas ng __________________________________________

Department of Education – Region XI

Office Address: F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

E-mail Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph

 9
COOKERY

Quarter 2 – Module 3:
Prepare a Variety of Salad
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our
dear learners, can continue your studies and learn while at
home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each
lesson.
Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on
lessons in each SLM. This will tell you if you need to proceed on
completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to
self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this SLM. Use a separate sheet of paper in
answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.
Thank you.

ii
 Let Us Learn!

Welcome!

This module is prepared to help you achieve the required learning

outcome, Prepare a Variety of Salads and Dressing- (TLE_HECK9-
12SD-IIb-g-8. This will be the source of information that will
enable you to acquire the knowledge, skills and attitudes in this
particular trade independently at your own pace or with minimum
supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully.
It is divided into sections which cover all the skills and
knowledge you need to successfully complete this module.
- Use the self-check questions at the end of each section to test
your own progress.
- When you have completed this module (or several modules) and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with you to asses you. The result of
your assessment will be recorded in your Competency
Achievement Record.

This module contains the following Lesson:

1. Identify the components of Salad and the factors to Consider
in Salad Preparation.

Learning Objectives:
After reading this information sheet, you are expected to identify
the components of salad and the factors to consider in salad
preparation.

1
Lesson

1 Prepare a Variety of Salad

Let Us Try!

Multiple Choice. Read carefully and understand each item. Choose your
best answer.
1. These are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise.
a. Green salad b. bound salad c. composed salad d. fruit salad

2. It must be fresh, clean, crisp and cold and well drained. Moisture and
air are necessary to keep greens crisp.
a. Green salad b. bound salad c. composed salad d. fruit salad

3. These are made by arranging two or more elements attractively on a

plate.
a. Green salad b. bound salad c. composed salad d. fruit salad

4. It contains fruits as their main ingredients, like appetizer salads or

dessert salads.
a. Green salad b. bound salad c. composed salad d. fruit salad

5. These are made with sweetened prepared mixes with artificial color
and flavor.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

6. These are salads whose main ingredients are vegetables other than
lettuce or other leafy greens. Starchy items such as grains, pastas and
dried legumes can also form the body of a salad.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

7. This is most often used for traditional mixtures of cooked protein,

starch and vegetables items with mayonnaise like chicken salad, tuna
salad, egg salad and potato salad.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

2
 8. The components are arranged on the plate rather than being mixed
together. They are elaborate and can be substantial in size, usually
served as main courses or fruit courses rather than accompaniments
or side dishes.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to identify the
components of salad and the factors to consider in salad preparation and
Prepare and perform potato salad.
Introduction

Classification of Salad According to Ingredients

1. Green salads

It must be fresh, clean, crisp and

cold and well drained. Moisture and
air are necessary to keep greens
crisp.
Source: Green Salad. Wikimedia commons. September 13, 2020.
Accessed January 30, 2021. https://commons.wikimedia.org/
wiki/File:GreenSalad.jpg

2. Vegetable, Grain Legumes and

Pasta Salads
These are salads whose main
ingredients are vegetables other than
lettuce or other leafy greens. Starchy
items such as grains, pastas and
dried legumes can also form the
body of a salad. Raw or cooked
vegetables are usually added to the Source: Pasta Salad closeup. Wikimedia commons. October 19,
2020. Accessed January 30, 2021.
starch items to enhance the color, https://commons.wikimedia
.org/wiki/File:Pasta_salad_closeup.JPG
flavor and nutritional balance of the
salad. Protein items such as poultry, meat, seafood and cheese maybe
added to vegetables and starch salads.

3
3. Bound salads

These are mixture of foods that are

held together or bound with a
dressing usually a thick dressing like
mayonnaise. The term bound is most
often used for traditional mixtures of
cooked protein, starch and vegetables
items with mayonnaise like chicken Source: Potato Salad (1). Wikimedia commons.
August 26, 2020. Accessed January 30, 2021.
salad, tuna salad, egg salad and https://commons.wikimedia.org/wiki/File:Potato_sa
lad_(1).jpg
potato salad.

4. Fruit Salad

It contains fruits as their main

ingredients, like appetizer salads or
dessert salads.

Source: Fruktsallad (Fruit salad). Wikimedia commons.

October 17, 2020. Accessed January 30, 2021.
5. Composed Salads https://commons.wikimedia.org/wiki/File:Fruktsallad_
(Fruit_salad).jpg

These are made by arranging two or

more elements attractively on a plate.
They are called composed because
the components are arranged on the
plate rather than being mixed
together. They are elaborate and can
be substantial in size, usually served
as main courses or fruit courses Source: Composed salad (509234743). Wikimedia

rather than accompaniments or side commons. September 22, 2020. Accessed January 30,
2021.https://commons.m.wikimedia.org/wiki/File:Co
mposed_salad_(509234743).jpg
dishes.

6. Gelatin Salads
These are made with sweetened
prepared mixes with artificial color and
flavor. But some professional cook
used to prepare salads using
unflavored gelatin relying on fruit
Source: Gelee. Wikimedia commons. September 22, 2020.
juices and other ingredients for Accessed January 30, 2021. https://commons.wikimedia.org/

flavor. wiki/File:Gelee.JPG

4
Ingredients of Salad
Freshness and variety of ingredients are essential for high quality salads.

1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff

or limestone lettuce, Chinese cabbage, Spinach, Sprouts.

Source: Grand Rapids Lettuce. Wikimedia commons. October

25, 2020. Accessed January 30, 2021. https://commons.
wikimedia.org/wiki/File:Grand_Rapids_Lettuce.jpg

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots,

cauliflower, celery, cucumber, mushrooms, onions, peppers, radish,
tomatoes.

Source: A selection of vegetables (01). Wikimedia commons. June 12, 2020. Accessed January 30,
3. 2021. https://commons.wikimedia.org/wiki/File:A_selection_of_vegetables_01.jpg

Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots,

cauliflower, corn, pimientos, olives, peppers, cucumber.

Source: Pickled Vegetables (417501942). Wikimedia commons. September 16,

2020. Accessed January 30, 2021. https://commons.wikimedia.org/wiki/
File:Pickled_Vegetables_(417501942).jpg

5
4. Starches – dried beans, potatoes, macaroni products, grains, bread
(croutons)

Source: CSIRO ScienceImage 3224 Pulses and legumes. November 21,

2020. Accessed January 30, 2021. https://commons.wikimedia.org/wiki/
File:CSIRO_ScienceImage_3224_Pulses_and_legumes.jpg

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries,

coconut, melons, oranges, papaya, peaches, pears, mangoes.

Source: Basket of Fruits (Armenia). Wikimedia commons. August 4, 2020.

Accessed January 30, 2021. https://commons.wikimedia.org/wiki/
File:Basket_of_Fruits_(Armenia).jpg

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

Source: Protein-rich foods. Wikimedia commons. November 21, 2020. Accessed

January 30, 2021. https://commons.wikimedia.org/wiki/File:Protein-rich_Foods.jpg

6
 7. Miscellaneous – gelatin, nuts.

Source: Raspberyy jelly. Wikimedia commons. Source: Common-nuts. Wikimedia commons. September
August 27, 2020. Accessed January 30, 2021. 9, 2020. Accessed January 30, 2021. https://commons.
https://commons.wikimedia.org/wiki/File:Raspbery wikimedia.org/wiki/File:Common-nuts.png
y_jelly.jpg

Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads  Neat, accurate

cutting of ingredients is important because the shapes of the
vegetables add to eye appeal.

2. Cut vegetables as close as possible to serving time or they may dry or

shrivel at the edges.

3. Cooked vegetables to a firm, crisp texture and good color.

4. After cooking, vegetables must be thoroughly drained and chilled

before using.

5. Starches, pastas and legumes should be cooked until completely

tender but not overcooked.

6. Vegetables are sometimes marinated or soaked in a seasoned liquid

before being made into salad. The marinade is usually some form of
oil and vinegar dressing that also serves as the dressing for the salad.
Do not plate marinated salads too far ahead of time because the
lettuce base will wilt.

7. Grains and pastas may also be marinated for a short time. If

marinated too long, pasta absorb too much liquid and become very
soft. Legumes should not be allowed to stand longer in a marinade
because the acid toughens the proteins in the beans.

8. Cooked ingredients must be thoroughly cooled before being mixed

with mayonnaise and the completed salad mixture must be kept
chilled at all times.

7
9. Leftover such as chicken meat or fish which have been handled
according to the rules of good sanitation and food management can be
used for making bound salads.

10. Potatoes for salads should be cooked whole before peeling and cut in
order to preserve nutrients.

11. Crisp vegetables like celery, green peppers, carrots, chopped pickles,
onions and water chestnuts are used.

12. Bland ingredients like potatoes and some foods maybe marinated in
seasoned liquid such as vinaigrette before being mixed with
mayonnaise and other ingredients.

13. Fold in thick dressings gently to avoid crushing or breaking the main
ingredients. Bound salads are portioned using scoop to give height
and shape to the salad.

14. Fruit salads are often arranged, mixed or tossed of most fruits that
are delicate and easily broken. An exception is the Waldorf salad,
made of firm apples mixed with nuts, celery and mayonnaise-based
dressing.

15. Broken or less attractive pieces of fruit should be placed on the

bottom of the salad while more attractive pieces arranged on top.
16. Some fruit discolor when cut and should be dipped into an acid such
as tart or fruit juice. If both vegetables and fruits salads are being
prepared, vegetables salad should be prepared first.

17. Drained canned fruits well before mixing them in the salad.
Dressings for fruit salad are usually sweet, but fruit juices are used to
add tartness.

18. Observe the correct proportion of gelatin and liquid. Too much
gelatin makes a stiff, rubbery product while too little makes a soft
product that will not form the desired shape.  To dissolve unflavored
gelatin, stir it in cold liquid to avoid lumping and let it stand for 5
minutes to absorb water. Then heat it until dissolved or add hot
liquid and stir until dissolved.

19. To dissolve sweetened, flavored gelatin, stir it into boiling water. It

will not lump because the gelatin granules are held apart by sugar
granules. For quick setting, dissolve the gelatin to half of the volume

8
 of liquid and the other half is cold water to lower the temperature. For
even faster setting, add crushed ice in an equal volume of cold water,
stir until the ice is melted.

20. Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes which dissolves gelatin. Canned fruits and
other juicy items must be well drained before adding because they will
water down the gelatin.

Procedure for Quantity 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.
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.

STANDARD RECIPES OF SALAD

Potato Salad

Ingredients:
2.5 kg AP waxy potatoes
375 ml basic vinaigrette
7 ml salt
1 ml white pepper
375 g celery, small dice
125 g onion, chopped fine
500 ml mayonnaise
25 lettuce cups
50 pimiento strips Source: Potato Salad (1). Wikimedia commons. August 26, 2020.
Accessed January 30, 2021.
https://commons.wikimedia.org/wiki/File:Potato_salad_(1).jpg

Procedure:
1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan
until cool enough to handle.
3. Peel the warm potatoes. Cut into ½- in. (1 cm ) dice.

9
4. Combine the dressing, salt and pepper. Add the potatoes and mix
carefully to avoid breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the potatoes in
the refrigerator before proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery and onion, mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as underliners on cold salad plates.
11. Using a No.11 scoop, place a 4- oz ( 125-g ) mound of potato salad on
each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.

Crunchy Fruit and Vegetable Salad

Ingredients:
½ mango ripe
½ cup frozen peas
½ cooked carrots balls
½ cubed apple
½ cantaloupe balls
½ peeled orange
Cube
¼ mango puree
Source: Fruit salad with nuts. Wikimedia commons.
½ & ¼ mayonnaise October 13, 2020. Accessed January 30, 2021.
¼ sliced https://commons.wikimedia.org/wiki/File:Fruit_salad_w
ith_nuts.jpg
Toasted almond nuts, 10pcs.
Peeled cooked quail eggs salt and white pepper, lettuce, parley, tomato rose
for garnishing, scooper, mixing bowl, vegetable cutter, vegetable peeler,
blender, measuring cup, measuring spoon, casserole, oven toaster.

Steps/Procedure:

1. In a stainless or glass mixing bowl, combine mayonnaise, mustard

and mango puree.
2. Season with salt and white pepper to taste.
3. Add the fruits, quail eggs and vegetable, toss gently until it is well
mixed, cover and chill.
4. Line a salad bowl with lettuce leaves and put the chilled salad onto it.
5. Garnish and serve.

10
 Preparing Caesar Salad

Ingredients:
Lettuce
Croutons
Parmesan cheese
Dressing:
½ cup olive or other salad oil
1 clove garlic (crushed)
1 egg, ½ can anchovies or anchovies
paste to taste (optional)
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. vinegar (regular or flavored) Source: Caesar salad. Wikimedia commons. October 14, 2020.
Accessed January 30, 2021. https://commons.wikimedia.org/
wiki/File:Caesar_salad_(2).jpg

Steps/Procedure:

1. Gently wash a few leaves of lettuce in a bowl of cold water. Dry the
lettuce I a clean dishtowel or salad spinner.
2. Gently break the leaves into slightly larger than bite size pieces and
put into bowl.
3. In a mixing bowl add the dressing ingredients and mix with a
whisk or electric mixer.
4. Add parmesan cheese and croutons to the lettuce and gently toss.
5. Add dressing just before serving.
6. Add dressing sparingly, gently tossing salad until the leaves is
barely coated.

11
 Let Us Practice

Multiple Choice. Read carefully and understand each item. Choose

your best answer.

1. These are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise.
a. Green salad b. bound salad c. composed salad d. fruit salad

2. It must be fresh, clean, crisp and cold and well drained. Moisture and air
are necessary to keep greens crisp.
a. Green salad b. bound salad c. composed salad d. fruit salad

3. These are made by arranging two or more elements attractively on a

plate.
a. Green salad b. bound salad c. composed salad d. fruit salad

4. It contains fruits as their main ingredients, like appetizer salads or

dessert salads.
a. Green salad b. bound salad c. composed salad d. fruit salad

5. These are made with sweetened prepared mixes with artificial color and
flavor.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

6. These are salads whose main ingredients are vegetables other than
lettuce or other leafy greens. Starchy items such as grains, pastas and
dried legumes can also form the body of a salad.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

7. This is most often used for traditional mixtures of cooked protein, starch
and vegetables items with mayonnaise like chicken salad, tuna salad, egg
salad and potato salad.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

8. The components are arranged on the plate rather than being mixed
together. They are elaborate and can be substantial in size, usually
served as main courses or fruit courses rather than accompaniments or
side dishes.
a. Gelatin c. Vegetable, Grain Legumes and Pasta Salads
b. composed salad d. bound salad

12
 Let Us Practice More

Identification. Identify the following ingredients of a salad.

1. Iceberg lettuce, Romaine Lettuce, Boston Lettuce - __________________
2. Raw cauliflower, bean sprouts, broccoli, cabbage -____________________
3. Pickled carrots, cucumber - ___________________
4. dried beans, potatoes, macaroni products - __________________________
5. Fresh apple, banana, berries - ________________________
6. meat (beef, ham), poultry, fish and shellfish - _______________________
7. gelatin, nuts - _______________________
8. bacon, cheese, cottage cheese - __________________
9. Canned pimientos, olives, peppers - ____________________
10. Chinese cabbage, Spinach, Sprouts - ___________________
11. Cooked peaches, pears - ___________________
12. Hard Cooked eggs - _______________
13. Bread (croutons) - ____________________
14. Canned corn - ________________________
15. Raw avocado, mushrooms, onions - ________________________

Let Us Remember

TRUE or FALSE. Write T if the statement is correct and F if the

statement is not correct. Write your answers in a clean sheet of paper.

1. Cut vegetables as close as possible to serving time or they may dry or

shrivel at the edges.

2. Cooked vegetables to a firm, crisp texture and good color.

3. After cooking, vegetables must be thoroughly drained and chilled

before using.

4. Leftover such as chicken meat or fish which have been handled

according to the rules of good sanitation and food management.

5. Potatoes for salads should be cooked whole before peeling and cut in
order to preserve nutrients.

6. Broken or less attractive pieces of fruit should be placed on the top of

the salad while more attractive pieces arranged at the bottom.

7. Do not drained canned fruits well before mixing them in the salad.

13
 8. Observe the correct proportion of gelatin and liquid. Fewer gelatins
make a stiff, rubbery product while too much makes a soft product
that will not form the desired shape.

9. Add raw pineapple and papaya to gelatin salads because these fruits
contain enzymes which dissolves gelatin.

10. Potatoes for salads should be cooked minced before peeling and cut
in order to preserve nutrients.

Let Us Assess

Let’s Do This!

TASK SHEET

JOB SHEET 4.2-1a

Title : Preparing Potato Salad

Performance Objective: With the available equipment and tools, you

should be able to acquire skills in preparing Potato Salad following the
manufacturer’s manual.
Tools/Supplies/Materials: 625 grams potatoes, ¼ cup basic vinaigrette, ½
tsp. salt, ¼ cup salt, ¼ tsp white pepper, 95 grams celery, small dice, 35
gram onion, chopped fine, ½ cup mayonnaise, 5 pcs. Lettuce cups, 10 pcs.
Pimiento strips, mixing bowl, measuring cup, measuring spoon, kitchen
knife
Equipment: Range
Steps/Procedure:

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in colander or spread out on a sheet pan
until cool enough to handle.
3. Peel the warm potatoes. Cut into ½ inch dice.
4. Combine the dressing, salt and pepper. Add the potatoes and, mix
carefully to avoid breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the
potatoes in the refrigerator before proceeding with next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it
off.
7. Add the celery, onion and if desired, any if optional ingredients
listed below. Mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.

14
 9. Keep refrigerated until ready to use.
10. Arrange the lettuce as under liners on salad plates.
11. Using a no.11 scoop, place 125 grams mound of potato salad on
each plate.
12. Garnish each salad, with two strips of pimiento placed crosswise
on top
13. Hold for service in refrigerator.

Assessment Method: Output assessment using Performance Criteria

Checklist. Ask your Teacher about the rubrics and criteria.

Let Us Enhance

Write your own salad recipe.

Name of the Salad Recipe: ______________________

Ingredients:
a.
b.
c.
d.
e.
f.

Procedures:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

15
 Let Us Reflect

Salads are used as appetizers, main dishes, accompaniments to

the entrée and as a refreshment plates. Garnishes play the same role
in a salad in as much as color accents and accessories do on others.
The simple arrangements are the most attractive. A salad dressing is
inexpensive, easy to prepare, and especially delicious when prepared
at home.

16
 Answer key to Activities

Lesson 1: Prepare a Variety of Salad

Let Us Enhance Let Us Assess Let us Remember

True or False.
1. True
2. True
3. True
4. True
5. True
6. False
7. False
8. False
9. False
10. False

Let Us Practice More Let Us Practice Let Us Try

Identification 1. b 1. b
1. salad green
2. a 2. a
2. vegetable (raw)
3. vegetable (pickled) 3. c 3. c
4. fresh fruit
4. d 4. d
5. starches
6. protein 5. a 5. a
7. miscellaneous
6. c 6. c
8. protein
9. vegetable (canned) 7. d 7. d
10. salad green
8. b 8. b
11. fruits (cooked)
12. protein
13. starches
14. vegetable (canned)
15. vegetable (raw)

17
 References

A selection of vegetables (01). Wikimedia commons. June 12, 2020.

Accessed January 30, 2021.
https://commons.wikimedia.org/wiki/File:A_selection_of_vegetables_
01.jpg

Basket of Fruits (Armenia). Wikimedia commons. August 4, 2020. Accessed

January 30, 2021.
https://commons.wikimedia.org/wiki/File:Basket_of_Fruits_(Armenia
).jpg

Caesar salad. Wikimedia commons. October 14, 2020. Accessed January 30,
2021. https://commons.wikimedia.org/wiki/File:Caesar_salad_(2).jpg

Common-nuts. Wikimedia commons. September 9, 2020. Accessed January

30, 2021.
https://commons.wikimedia.org/wiki/File:Commonnuts.png

Composed salad (509234743). Wikimedia commons. September 22, 2020.

Accessed January 30, 2021.
https://commons.m.wikimedia.org/wiki/File:Composed_salad_(50923
4743).jpg

CSIRO Science Image 3224 Pulses and legumes. November 21, 2020.
Accessed January 30, 2021.
https://commons.wikimedia.org/wiki/File:CSIRO_ScienceImage_3224
_Pulses_and_legumes.jpg

Fruit salad with nuts. Wikimedia commons. October 13, 2020. Accessed
January 30, 2021.
https://commons.wikimedia.org/wiki/File:Fruit_salad_with_nuts.jpg

Fruktsallad (Fruit salad). Wikimedia commons. October 17, 2020. Accessed

January 30, 2021.
https://commons.wikimedia.org/wiki/File:Fruktsallad_(Fruit_salad).j
pg

Gelee. Wikimedia commons. September 22, 2020. Accessed January 30,

2021. https://commons.wikimedia.org/ wiki/File:Gelee.JPG

18
Grand Rapids Lettuce. Wikimedia commons. October 25, 2020. Accessed
January 30, 2021.
https://commons.wikimedia.org/wiki/File:Grand_Rapids_Lettuce.jpg

Green Salad. Wikimedia commons. September 13, 2020. Accessed January

30, 2021. https://commons.wikimedia.org/wiki/File:GreenSalad.jpg

Pasta Salad closeup. Wikimedia commons. October 19, 2020. Accessed

January 30, 2021.
https://commons.wikimedia.org/wiki/File:Pasta_salad_closeup.JPG

Pickled Vegetables (417501942). Wikimedia commons. September 16, 2020.

Accessed January 30, 2021.
https://commons.wikimedia.org/wiki/File:Pickled_Vegetables_(41750
1942).jpg

Potato Salad (1). Wikimedia commons. August 26, 2020. Accessed January
30, 2021.
https://commons.wikimedia.org/wiki/File:Potato_salad_(1).jpg

Protein-rich foods. Wikimedia commons. November 21, 2020. Accessed

January 30, 2021.
https://commons.wikimedia.org/wiki/File:Proteinrich_Foods.jpg

Raspberyy jelly. Wikimedia commons. August 27, 2020. Accessed January

30, 2021.
https://commons.wikimedia.org/wiki/File:Raspberyy_jelly.jpg

Tadle, J. D. (2002). Technology and Home Economics, Culinary Arts Fourth

Year. Manila: Phoenix Publishing House, Inc. pp. 90-103

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