9

Technology and
Livelihood Education
COOKERY

Quarter 2 – Module 4:
Prepare Salad Dressing
TLE – Cookery – Grade 9
Quarter 2 – Module 4: Prepare Salad Dressing
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
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: Sarah Mae B. Labastilla/ Mary Grace Perez
Editor: Chona C. Alcazar
Reviewer: Cheryll S. Escasinas (Content)
Illustrator:
Layout Artist:
Management Team:
Josephine L. Fadul – Schools Division Superintendent
Melanie P. Estacio - Assistant Schools Division Superintendent
Christine C. Bagacay – Chief – Curriculum Implementation Division
Alpha DS Palconit – Education Program Supervisor – EPP/TLE
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 4:
Prepare Salad Dressing
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!

This module is prepared to help you achieve the required learning

outcome, Prepare Salad and Dressings-(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. Prepare Variety of Salad Dressings.

Learning Objectives:
After reading this information sheet, you are expected to prepare salad
dressings properly.

1
Lesson
Prepare Variety of Salad
1 Dressings

Let Us Try!

Multiple Choice. Directions: Read the questions carefully and select the
letters of the correct answers. Encircle your answer.

1. It is also known as basic French dressing.

a. Vinaigrette b. mayonnaise c. cooked dressing d. mustard
2. It is an emulsified cold sauce.
a. Vinaigrette b. mayonnaise c. cooked dressing d. mustard

3. It is a type of sauce prepared for salads that usually have a

vinegar and oil base with the addition of herbs and spices.
a. Vinaigrette b. mayonnaise c. cooked dressing d. mustard

4. An essential in ingredients in making mayonnaise.

a. Egg yolk b. egg white c. vinegar d. mustard

5. The following are the categories of salad dressing, except;

a. Vinaigrette b. mayonnaise c. cooked dressing d. mustard

2
 Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to know how to
prepare salad dressings properly.

Overview

 Salad dressings are liquids or semi liquids

used to flavor salads made from edible
vegetable oil and acidifying ingredients.
 Salad Dressings are high-fat emulsions,
frequently stabilized by high shear in the
presence of egg yolk as the primary
emulsifier.
 The basic salad dressings can be divided into
three categories oil and vinegar dressings,
Mayonnaise-based dressings, and cooked Source: Thousand Island Dressing. wikimedia commons.

dressings. September 28, 2020. Accessed January 29, 2021.

https://commons.wikimedia.org/wiki/File:Thousand-Island-
Dressing.jpg

Salad Dressing Ingredients

1. Vinegar
 Cider Vinegar
 White distilled vinegar
 Flavored vinegar
 Wine vinegar
 Balsamic vinegar
 Sherry vinegar
 Others specialty vinegars Source: Apple Cider Vinegar. wikimedia commons. October 22,
2020. Accessed January 29, 2021. https://commons.
- Malt wikimedia.org/wiki/File:Apple_Cider_Vinegar_(4108653248).jpg

- Rice
- Fruit flavored like raspberry

2. Lemon Juice
 Fresh lemon juice may be used in place
of vinegar in some preparations

3. Egg yolk Source: Lemon. wikimedia commons. October 20, 2020.

Accessed January 29, 2020 https://commons.wikimedia.org/
wiki/File:Lemon.jpg
 An essential in ingredients in making
mayonnaise

Source: Egg xagon. Wikimedia commons. October 30, 2020.

3 Accessed: January 29, 2021 https://commons.wikimedia.org/
wiki/File:Egg-xagon.jpg
4. Seasonings and Flavorings
 Nearly any spice or herb can be used
in salad dressings
 Dried herbs and spices need extra
time to release their flavors
 Most salad dressings should be made
2-3 hour before serving
 Other ingredients added for flavoring
are mustard, catsup, Worcestershire Source: Shanghai-style worcestershire sauce at Metro Wanquanhe

sauce and various types of cheese. Store (20191229161704). October 18, 2020. Accessed January 29,
2021. https://commons.wikimedia.org/wiki/File:Shanghai-
style_worcestershire_sauce_at_Metro_Wanquanhe_Store_(201912291
61704).jpg
Three Categories of Salad Dressings
1. Vinegar Dressings or Vinaigrette
(Temporary Emulsion)
 Also known as basic French dressing
 Standard ratio 3 parts oil to 1 part
vinegar. This ratio may be adjusted
depending on the types of oils and
vinegars used.
 Different types and combinations of
oils and vinegars can create many
flavor variations
 Substituting the vinegar with other
acid ingredients can add to flavor Source: Vinaigrette. September 11, 2020. Accessed January 29, 2021.
combinations https://commons.wikimedia.org/wiki/File:Vinaigrette.jpg

 Other flavoring agents such as

herbs, spices, garlic or sugar can be
added to enhance flavor.
2. Mayonnaise
 An emulsified cold sauce
 Used in many dressing recipes
 Usually bought commercially
prepared
 Special oils and other flavoring
agents can be added to enhance and
change the flavor
 When making mayonnaise, care Source: Mayonnaise. September 26, 2020. Accessed January 29, 2021.
must be taken because it is a https://commons.wikimedia.org/wiki/File:Homemade_mayonnaise.jpg
potentially hazardous food.
 Use pasteurized egg yolks; keep finished mayonnaise at
41°F of below
3. Cooked dressings
 A type of sauce prepared for salads that usually have a vinegar
and oil base with the addition of herbs and spices. It looks like
mayonnaise but is cooked to thicken.
 Ingredients include: food starch (cornstarch or flour) to thicken,
milk or water, an acid ingredients like lemon juice, small amount
of oil and butter and egg.

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 How to prepare Salad Dressings

Basic Mayonnaise Dressing

Ingredients:

 2 egg yolks (room temperature)

 3 teaspoons white wine vinegar
(divided)
 1 teaspoon prepared mustard
(room temperature)
 1/2 teaspoon salt (or to taste)
 1 dash Tabasco sauce (or to taste)
 1 cup vegetable oil Source: Mayonnaise. September 26, 2020. Accessed January 29, 2021.
https://commons.wikimedia.org/wiki/File:Homemade_mayonnaise.jpg

 2 teaspoons lemon juice (room

temperature)

Procedures:

1. Gather the ingredients.

2. Using an electric hand mixer, stand mixer, or a wire whisk, whip the
egg yolks for a minute or two until they're thoroughly beaten.
3. Add a teaspoon of vinegar and whisk for about half a minute. Then
add the mustard, salt, and Tabasco and beat for another 30 seconds
or so.
4. With the mixer going full speed (or with your arm whisking as hard as
it can), add the oil very slowly, as little as a drop at a time.
5. When the emulsion starts to form, you can add the oil a little more
quickly, but keep it at a fairly moderate stream. Adding the oil too fast
will break your mayonnaise.
6. When the emulsion thickens, add a teaspoon or so of vinegar to thin it
out. Continue adding oil, stopping occasionally to add more vinegar if
the mixture gets too thick.
7. Slowly add the lemon juice, both to add a bit of tang as well as to
achieve the right consistency.
8. Serve and enjoy!

Basic Vinaigrette Dressing

The most basic formula for making salad vinaigrette is one part vinegar or
other acid mixed with three to four parts oil. For instance, you could use one
tablespoon of cider vinegar and three tablespoons of olive oil. Or you could make a
big batch of dressing and use 1/4 cup of vinegar mixed with 3/4 cups olive oil. Or

5
use ounces, or milliliters, or the side of a jam jar — this a ratio, so you can use the
means of measuring the ingredients that you prefer.

Ingredients:
 3/4 to 1 cup olive oil, extra-virgin
olive oil, or any good-tasting oil
 1/4 cup good-tasting vinegar or
lemon juice
 1/2 teaspoon salt
 1/8 to 1/4 teaspoon black pepper
 Optional extras (choose 1 or 2, to
taste): 1 minced shallot, 1 minced
or grated garlic clove, 1/2 to 1 Source: Vinaigrette. September 11, 2020. Accessed January 29,
2021. https://commons.wikimedia.org/wiki/File:Vinaigrette.jpg
teaspoon grainy mustard, 1 to 2
tablespoons minced herbs, 1 to 2
tablespoons finely grated cheese, 1/2 to 1 teaspoon honey
Procedures:
1. Measure all ingredients into a bowl, blender, or jar.
2. Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly
blend the vinaigrette together. If using a jar, top with the lid and shake
until the vinaigrette is combined. If using a blender, blend until the
vinaigrette is thoroughly combined.
3. Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it
a taste; tasting the dressing with the greens gives you a better idea of
how the vinaigrette will taste with a salad than if you taste it on its own.
4. Adjust the taste: Add more olive oil for a more mellow flavor, more
vinegar or lemon juice for more tartness, and more of any of the other
ingredients to taste. Whisk, shake, or blend to combine.
5. Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon
of dressing, toss, and continue adding until the greens are evenly coated
and look glossy. Serve immediately.
6. Store the vinaigrette: Transfer leftover vinaigrette to a jar or other
container with a lid (if it's not already in a jar). If the vinaigrette contains
any fresh ingredients, like lemon juice or minced shallots, store it in the
fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the
vinaigrette before using.

Balsamic Vinaigrette Dressing

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Ingredients:

 3/4 cup 
 extra-virgin olive oil
 1/4 cup 
 balsamic vinegar
 Salt
 Fresh-ground pepper

Source: Newman's Own balsamic vinaigrette. October 19, 2020. Accessed

January 29, 2021. https://commons.wikimedia.org/wiki/ File:Newman
%27s_Own_balsamic_vinaigrette.jpg#filelinks

Procedures:

1. Combine the olive oil and balsamic in a Jam Jar or other container with
a good-sealing lid. Add a big pinch of salt and a few grinds of black
pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into
the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil
and vinegar to taste.
2. This vinaigrette will keep on the counter for several weeks (refrigerate if
you added any fresh ingredients). The oil and vinegar will separate a few
minutes after shaking — shake to recombine before dressing your salad.
3. RECIPE NOTES
4. Making more or less vinaigrette: Stick to a rough ratio of 3 parts oil to 1
part vinegar, and scale up or down accordingly. Smaller amounts are
easily whisked together in a small bowl and poured immediately over the
salad.

Cooked Salad Dressing

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Ingredients:

 3 tablespoons flour,
2 tablespoons sugar
 ½ teaspoon dry mustard,
2 teaspoons salt
 2 cups milk, 1 egg
 1/3 cup vinegar or lemon
juice 2/3 cup fortified
margarine

Source: Salad Dressing. October 20, 2020. Accessed January 29, 2021.
https://commons.wikimedia.org/wiki/ File:Salad_Dressing.JPG

Procedures:
1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and
stir occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the
cooked mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the rotary beater
about twice for improved texture.
7. Cool and store in a covered container.

French Dressing

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Ingredients:

 ½ teaspoon dry mustard

 ½ teaspoon paprika
 ½ teaspoon salt
 ½ teaspoon sugar, optional
 ¼ cup lemon juice or vinegar
 ½ cup salad oil

Source: French Salad Dressing. October 20, 2020. Accessed: January 29, 2021.
https://commons.wikimedia.org/wiki/File:French_Salad_and_Salad_Dressing.JPG

Procedures:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice,
and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

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 in serving time.
 Refrigerate salads before serving time.
 Dressing should be 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 humidity.
 Do not add dressing to green salads until serving, or they will sag.

Source: Hapcheongun County. October 1, 2020. Accessed: January 29, 2021.

Source: Storing Salad. October 29, 2020. Accessed January 29, 2021.
https://commons.wikimedia.org/wiki/File:Hapcheongun_County_45.jpg
https://commons.wikimedia.org/wiki/File:Storing_Salad_with.jpg

9
 Principles and Hygienic practices in preparing salad
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 undissolve powder.
2. Soak the vegetable in the solution for about 1 minute. Ingredients that
have to 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
per manganate 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.

How to Keep Salad Fresh

Salads are a great way to work fresh fruits and veggies into your diet, but it
can be difficult to ensure they’ll stay fresh if you make them in advance.
Some tips below might be helpful to know when we are planning to make a
vegetable salad.
1. Chop and wash the lettuce and other leafy greens
Chop off the roots of leaf lettuce and remove the core of the iceberg
lettuce. Fill a bowl with cool water and let the leaves soak for about ten
minutes, then remove them. If the water appears dirty, pour it down the
drain and refill the bowl to repeat the process until the water comes
away clean. Rinse the leaves off and lay them on a clean paper towel.
2. Dry the leaves with a salad spinner.
Place the leaves inside the spinner’s strainer basket and put the lid on
securely. Run the spinner for 15-20 seconds to remove excess water.
3. Roll your lettuce in a tea towel if you don’t have a salad spinner.
Open the towel and spread out the wet leaves on top. Roll up the towel
with the leaves inside, pat it gently, and unroll it to remove the dry
leaves.

4. Chop the other ingredients and wash them

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 Many vegetables, like tomatoes and cucumbers, can be rinsed under
running water and dried with clean paper towels. Some, like carrots, may
need to be scrubbed with a vegetable brush or peeled with a vegetable
peeler to remove any dirt caked into the outer crevices of the skin.
5. Assemble the salad in a bowl
Place heavier vegetables, like carrots and cucumbers, at the bottom of
the bowl, and lay the lettuce and other leafy greens on top. Toss it gently,
but don’t put the dressing on the salad, as this will make the leaves limp.
6. Wait to add dressing until right before you eat the salad
Store any dressing in a separate container in the refrigerator. Adding it
too soon will make the leaves limp and soggy.
7. Place a clean, dry paper towel on top of the bowl
Lay it flat across the top of the leaves, or fold it for a smaller bowl. The
towel will absorb water and condensation, keeping the leaves from
getting soggy.
8. Layer paper towels if your salad has veggies with high water content
Take extra measures if your salad has vegetables like tomatoes and
cucumbers, which have high water concentration and could make your
leaves prematurely soggy. Lay some of your salad in the bowl and lay a
paper towel on top. Spread out more salad on top of that and lay another
sheet of paper towel over that. You can repeat this for two to four layers,
but make sure that a paper towel rests on top. Other vegetables with
high water content include celery, radishes, zucchini, squash, and bell
peppers.
9. Seal the container with a lid, plastic wrap, or both
Spread a tight layer of plastic cling wrap on top of the bowl to keep the
air from getting in and spoiling the leaves. If the bowl has a lid, put that
on top of the plastic wrap for an extra layer of protection.

10. Refrigerate the salad to keep it fresh

Check on the salad and gently stir the leaves around. Replace the paper
towel if it’s getting soggy.

Let Us Practice

True or False
Direction: Write T when the statement is true and F when the
statement is false.

1. In making salad dressing we DON'T need to measure the

ingredients.
2. In drying the leaves for a salad dish, we need to use a salad
spinner.

11
 3. In assembling the salad, the heavier vegetables like carrots and
cucumbers, at the bottom of the bowl, and lay the lettuce and other
leafy greens on top.
4. For green salads, we should not add the dressing right away
because adding it too soon will make the leaves limp and soggy.
5. Fresh dressing is simple oil and vinegar dressing is called
temporary emulsion because the two liquids always separate after
being shaken.
6. We should not rinse the vegetables in tap water several times to
ensure that no more detergent or soap remains.
7. Salads are only used as main dishes.
8. The quality of the salad can be no better than it ingredients. Quality
focuses on freshness, not only in purchasing but also in
preparation.
9. Dressings should have well balanced flavor with a pleasant tartness
and should harmonize and complement the salad which they are
served.
10. Cooked salad dressing is similar with appearance to mayonnaise,
but it has a tarter flavor, while mayonnaise is richer and milder.

Let Us Practice More

Direction: Using the space provide, create your own basic mayonnaise
recipe.

Ingredients:

Procedures:

12
 Let Us Remember

Awesome! Now, let us gather what we have learned.

A. I know the Principles and Hygienic practices in preparing salad.
These are:
1.
2.
3.
4.
5.
6.
B. The techniques on how to keep the salad fresh were:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Let Us Assess

It’s time to try the fruit of our journey!

Performance Task 1.1

Direction:
Since we are mandated to stay at home, this is the perfect time to
learn and enhance cooking skills. Following the guidelines and basic
instructions given to you in this module, prepare and present an easy
salad dressing recipe in a form of Vlog. Make sure that the guidelines
will be followed; you can read the guidelines during your Vlog so you
will be guided. Submit your output to you Group chat or you can send
the video to me personally so I can check your work.

The following must be seen in your vlog.

 The name of the salad dressing recipe
 The ingredients
 The step by step procedures
 The guidelines in presenting the salad dressing.

13
Refer of the following rubrics below to be guided and enhance your
work.

Dimension Level of Performance

Excellent Very Satisfactory Need No Points
5 Satisfactory 2 Improvement attempt need
3 1 0
1. Application of Manifest very Manifest clear Manifest some Manifest poor No
the clear understanding understanding understandin attempt
procedures understanding of the step by of the step by g of the step
of the step-by- step step by step
step procedure procedure procedure
procedure

2. Safety work Observes Observes Observes Not observing No

habits safety safety safety safety attempt
precautions at precautions precautions precautions of
all times most of the sometimes the time
time
3. Completenes Tasked is Tasked is Tasked is Tasked was No
s of tasks completed nearly mostly started but attempt
following the completed completed completed
procedures in following the following the following the
the activity procedures in procedures in procedures in
the activity the activity the activity

Let Us Enhance

Performance Task 1.2

Title : Preparing Basic Vinaigrette Dressing

Performance Objective: Students should be able to prepare Basic Vinaigrette.

Tools/Supplies/Materials: Mixing Bowl, Wire Whisk, Measuring Cup, Measuring
Spoon, 1Tbsp. White Vinegar,1 Tbsp. Olive oil, 1 Tbsp. Red Onion, salt and pepper.

Steps/Procedure:

1. Prepare all the needed utensils and ingredients.

2. Mix all together.
3. Stir constantly until the ingredients will be balance.

Assessment Method: Output assessment using Performance Criteria

Checklist.

14
 PERFORMANCE CRITERIA CHECKLIST

Trainee’s Name: _______________________________ Date: __________________

CRITERIA
YES NO

1. Appropriate tools, supplies and materials

are well prepared.

2. Prepare the basic vinaigrette using

sanitary practices.
3. Prepare the salad dressing following
appropriate mixing methods.
4. The Vinaigrette dressing is presented
attractively.

5.Follow safety and hygienic practices in

handling food, tools and equipment

5. Wearing of Personal Protective Equipment

(PPE)

7. Perform housekeeping.

Comments/Suggestions:

15
Let Us Reflect

Congratulations! Let us ponder to this thought!

Direction: Write your answer on the space provided.

Why is it important to know and follow the

Principles and Hygienic practices in preparing
salad?

____________________________________________
____________________________________________
____________________________________________
___________________________________________

16
 Answer key to Activities

Lesson 1: Declarative and Interrogative Sentence

Let Us Reflect

Let Us Enhance Let Us Assess Let Us Remember

Refer your answer on page 10
Principles and Hygienic practices
in preparing salad

Refer your answer on page 11-12

How to keep salad fresh

Let Us Practice More DAY 1 Let Us Try

1. A
Let Us Practice 2. B
1. F 3. A
2. T 4. A
5. D
3. T
4. T
5. T
6. F
7. F
8. T
9. T
10. T

17
 References

Apple Cider Vinegar. wikimedia commons. October 22, 2020. Accessed

January 29, 2021.
https://commons.wikimedia.org/wiki/File:Apple_Cider_Vinegar_(41
08653248).jpg

Egg xagon. Wikimedia commons. October 30, 2020. Accessed: January 29,
2021 https://commons.wikimedia.org/wiki/File:Egg-xagon.jpg

French Salad Dressing. October 20, 2020. Accessed: January 29, 2021.
https://commons.wikimedia.org/wiki/File:French_Salad_and_Salad
_Dressing.JPG

Handbook on Food Safety in Schools. Health ad Nutrition Center,

Department of Education

Hapcheongun County. October 1, 2020. Accessed: January 29, 2021.

https://commons.wikimedia.org/wiki/File:Hapcheongun_County_45
.jpg

Lemon. wikimedia commons. October 20, 2020. Accessed January 29, 2020
https://commons.wikimedia.org/ wiki/File:Lemon.jpg

Mayonnaise. September 26, 2020. Accessed January 29, 2021.

https://commons.wikimedia.org/wiki/File:Homemade_mayonnaise.j
pg

Newman's Own balsamic vinaigrette. October 19, 2020. Accessed January

29, 2021. https://commons.wikimedia.org/wiki/ File:Newman
%27s_Own_balsamic_vinaigrette.jpg#filelinks

Salad Dressing. October 20, 2020. Accessed January 29, 2021.

https://commons.wikimedia.org/wiki/ File:Salad_Dressing.JPG

Shanghai-style worcestershire sauce at Metro Wanquanhe Store

(20191229161704). October 18, 2020. Accessed January 29, 2021.
https://commons.wikimedia.org/wiki/File:Shanghaistyle_worcesters
hire_sauce_at_Metro_Wanquanhe_Store_(20191229161704).jpg

18
Storing Salad. October 29, 2020. Accessed January 29, 2021.
https://commons.wikimedia.org/wiki/File:Storing_Salad_with.jpg

Thousand Island Dressing. wikimedia commons. September 28, 2020.

Accessed January 29, 2021.
https://commons.wikimedia.org/wiki/File:Thousand-Island-
Dressing.jpg

Vinaigrette. September 11, 2020. Accessed January 29, 2021.

https://commons.wikimedia.org/wiki/File:Vinaigrette.jpg

19
Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education – Region XI (DepEd- XI)

F. Torres St., Davao City

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

Email Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph

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