MARY’S CHILD SCIENCE ORIENTED SCHOOL

First Park Subdivision, Daraga, Albay TLE 9

LESSON 1: SALADS AND DRESSINGS: Mise’ en Place

OVERVIEW

A salad is a healthy dish consists of small pieces of food served with sauce or dressing. It is
usually served cold. It is incorporated with a variety of foods such as vegetables like tomatoes,
lettuce, cucumber, carrots, fruits, cooked meat, seafoods, egg and cheese. There are numerous
recipes for salads, but their components are essentially the same. Similarly, while the ingredients of
different salads may vary, each can be categorized according to components and composition.
But it is very important that all the materials and ingredients needed must be organized and
set into place prior to salad preparation. A basic understanding of tools use in preparation will help
achieve better results.
This lesson deals with the skills, and knowledge and attitudes required to prepare salad dishes
with dressings.

LEARNING TARGETS
At the end of this lesson, you can say:
1. I can identify the tools and equipment needed in the preparation of salad and dressing.
2. I can classify the different types of salad and salad dressing.
3. I can identify the ingredients for salad and salad dressing.

EXPLORE

Activity 1: Look Back

1. In the table, list the salad that you have tasted or eaten. Specify the ingredients and dressing used in
each salad.
SALAD INGREDIENTS DRESSING USED
1.

2.

3.

4.

5.

LEARNING MODULE – JHS Department s. 2020 Page 1 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
2. Recall a salad you saw served at an eatery. Draw it on the space provided below. Color your
drawing and write a simple description of it.

LEARNING MODULE – JHS Department s. 2020 Page 2 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
FIRM UP

Salad is a combination of vegetables, fruits and other ingredients served with a dressing.
The word salad originates from the French word salade, an abbreviated form of the earlier vulgar
Latin herba salata (salted greens), borrowed from Northern Italian salada, salata (compare insalata) from
Latin salata (salted), from sal (salt). Salt is associated with salad, because vegetables were seasoned with
salty oil or brine and vinegar dressing. Aside from vegetables and fruits, ingredients such as potatoes,
beans, pasta, and even gelatin are used in modern salads, and their flavor is enhanced by the addition of a
perfectly seasoned dressing. Salad maybe served as appetizer or an entrée.

Activity 2: What’s My Name?

Identify the different kitchen tools and utensils used in preparing salad. Write your answer in the
space provided.

1. _______________________ 2. _______________________ 3. ____________________

4. _______________________ 5. _______________________ 6. ____________________

7. _______________________ 8. _______________________ 9. _____________________

LEARNING MODULE – JHS Department s. 2020 Page 3 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING
SALADS AND DRESSING

The success of salad preparation is partly depending on the tools, utensils, and equipment used.
Using the right tools, utensils, and equipment will make the preparation of salad easier and faster and will
help in achieving good results. Always keep tools, utensils, and equipment needed in preparing salads and
dressings in their best condition.

1. Balloon Whisk- This is used to beat eggs evenly or whip cream. Select sturdy, medium-sized
whisk to achieve good results.
2. Chef’s Knife- This is used to cut tomato wedges, slice cucumber thinly, and cut pepper rings
symmetrically.
3. Colander- made of metal and have stand and loop handles. It is used to drain salad ingredients.
4. Corn Zipper- This is used to remove kernels from the cod of the fresh cooked corn.
5. French Knife- Used for chopping, mincing, and slicing salad ingredients.
6. Fruit or Salad Knife- A short knife used to cut fruits and vegetables for salads and garnishes.
7. Garlic Presser- Used to crash garlic to have a stronger flavor for the salad dressings.
8. Grater/Shredder- A grater (also known as a shredder) is a kitchen utensil used to grate foods into
fine pieces.
9. Grill pan – used for salad toppings to be broiled or grilled.
10. Food Tongs- Used to handle the vegetables or fruit ingredients of the salad.
11. Lemon Reamer or Citrus Reamer- A small utensil used to extract juice from a lemon or other
citrus fruit.
12. Peeler- This is used to remove the skin of carrots and peel off thin strips to toss with the lettuce.
13. Paring Knife- The smallest knife used in paring vegetables and fruits.
14. Plastic Gloves- For hygienic purpose, plastic gloves are used in handling food when mixing
vegetables or fruits vegetables.
15. 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.
16. Salad Spinners – 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.
17. Wooden Spoon- Used in tossing vegetables or fruits vegetables of the salad and dressing.

LEARNING MODULE – JHS Department s. 2020 Page 4 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
18. Food Processor- Used to facilitate repetitive tasks in preparing ingredients for a salad.
19. Chopping Board- Used for cutting fruits or vegetables for salad.
20. Mixing Bowl- Used when preparing ingredients for salad.

Answer the following questions based on the learning you acquired from the discussion on tools,
equipment, and utensils needed in preparing salads and dressing. Write your answers in the space provided.

Process Questions:
1. Why is it important to know the proper use of each tool, utensil, and equipment?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

2. How will you maintain the tools, utensils, and equipment in good condition?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS AND PLACE

IN THE MENU
Salad is any of a wide variety of dishes which include green salad, vegetable salad, pasta salad, fruit
salad or mixed salad incorporating meat, poultry, or sea foods. It includes a mixture of hot and cold foods
including vegetables and fruits. Preparing salads maybe simple, mixed or combination served with
complementary dressings.

• Simple Salad- This is a variety of one or more greens with light dressing served before or after the
main course.
• Mixed Salad- This is composed of cooked or raw vegetables served with compatible dressing used
as appetizer.
• Combination Salad- The ingredients are presented separately on the same plate with complimentary
dressing and used as an entrée.

LEARNING MODULE – JHS Department s. 2020 Page 5 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
A. Classification of Salads According to their Functions in the Meal

1. Appetizer Salads. It stimulates appetite which has fresh, crisp

ingredients; tangy flavorful dressing; and attractive, appetizing appearance.
It looks appealing because of flavorful foods like cheese, ham, salami shrimp
and crabmeat. Crisp raw or lightly cooked vegetables can also be added.

2. Side Dish Salads or Accompaniment Salads. These are served with the main
course. Accompaniment salads must balance and harmonize with the rest of the
meal, like any other side dish. Don’t serve potato salad at the same meal at which
you are serving French fries or another starch. Sweet fruit salads are rarely
appropriate as accompaniment except with such items as ham or pork.

3. Main course salads – should be large enough to serve as a full meal and
should contain a substantial portion of protein. Meat, poultry, and seafood
salads as well as egg salad and cheese are popular choices. Main course
salads should offer enough variety of flavors and textures in addition to the
protein and salad platter or fruits.

4. Separate course salads – these salads must be very light without filling.
Rich, heavy dressings such as sour cream and mayonnaise should be avoided.
Light salads are served after the main course to cleanse the palate, refresh the
appetite and provide a break before dessert.

5. Dessert salads. Dessert salads are usually sweet and may contain items
such as fruits, sweetened gelatin, nuts and cream.

LEARNING MODULE – JHS Department s. 2020 Page 6 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
B. Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp and cold and

well drained. Moisture and air are necessary to keep greens
crisp.
a) Leaves wilt because they lose moisture. Crispness can
be restored by washing and refrigerating. The moisture that
clings to the leaves after thorough draining is usually
enough.
b) Air circulation is essential so do not washed greens too
tightly or pack too firmly. Refrigerate in colanders covered
with clean damp towels, or in specially designed perforated
plastic bins. These protect from drying while allowing air
circulation.

2. Vegetable, Grain Legumes and Pasta Salads - vegetable salads

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 starch items to enhance the color, flavor, and
nutritional balance of the salad. Protein items such as poultry, meat,
seafood, and cheese maybe added to vegetables and starch salads.

3. Bound salads – 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 salad, tuna salad, egg salad and potato
salad.

4. Fruit Salad – contain fruits as their main ingredients, like appetizer salads
or dessert salads.

LEARNING MODULE – JHS Department s. 2020 Page 7 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

5. Composed Salads – 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 rather than
accompaniments or side dishes.

6. Gelatin Salads – most gelatin products 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
juices and other ingredients for flavor.

Activity 3: Picture Me
Give the characteristics of the different types of salads.
TYPES OF SALAD CHARACTERISTICS
1. Main Course Salad

2. Appetizer Salad

3. Separate Salad

4. Dessert Salad

5. Accompaniment Salad

6. Bound Salad

7. Green Salad

8. Vegetable, Grain Legumes and Pasta Salad

9. Composed Salad

10. Fruit Salad

LEARNING MODULE – JHS Department s. 2020 Page 8 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
Activity 4: Nutrition Facts
Identify the nutrients found in the following salads and salad dressings. Use the options in the box
below.

Protein Vitamins Iron

Carbohydrates Fat

________________ 1. Potato Salad ________________ 6. Egg and Cheese Salad

________________ 2. Macaroni Salad ________________ 7. Tuna Salad
________________ 3. Mayonnaise Dressing ________________ 8. Fruit Salad
________________ 4. Green Salad ________________ 9. Lettuce Salad
________________ 5. Waldorf Salad ________________ 10. Buco Salad

INGREDIENTS OF SALADS
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

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

LEARNING MODULE – JHS Department s. 2020 Page 9 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons, oranges,
papaya, peaches, pears, 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

LEARNING MODULE – JHS Department s. 2020 Page 2 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
INGREDIENTS 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 an oil and an acid with other ingredients added to modify
the flavor or texture.

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 as 7-8%.

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

LEARNING MODULE – JHS Department s. 2020 Page 3 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
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 more

often serves as the base for wide variety of other dressings. Mayonnaise based
dressings are generally thick and creamy.

3. Other Dressings – 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.

There are variety of dressings based on neither mayonnaise nor oil and vinegar. They include
dressings on sour cream and on fruit juice and yogurt and low-calorie dressings. The important thing is that
these dressings should have well balanced flavor with a pleasant tartness and should harmonize and
complement the salad which they are served.

Emulsions in Salad Dressings

The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.

1. Temporary Emulsions – a simple oil and vinegar dressing is called temporary

emulsion because the two liquids always separate after being shaken. The harder the
mixture is beaten or shaken, the longer it takes for it to separate.

LEARNING MODULE – JHS Department s. 2020 Page 4 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

2. Permanent Emulsions – mayonnaise is also a mixture of oil and

vinegar, but the two liquids do not separate because it contains egg yolk
which is a strong emulsifier. The egg yolk forms a layer around each of
the tiny droplets and holds them in suspension. All emulsions form more
easily at room temperature.

Other stabilizers are used in some preparations. Cooked dressing uses starch
in addition to eggs. Commercially made dressings may use such emulsifiers
as gums, starches, and gelatin.

POINTS TO REMEMBER

• A salad is a healthy dish consists of small pieces of food served with sauce or dressing.
• Using the right tools, utensils, and equipment will make the preparation of salad easier and faster
and will help in achieving good results.
• There are different kinds of salads, and each salad has different ingredients. Study very well the
ingredients because not all of them are healthy.

DEEPEN
Activity 5: Think and Plan
Make a recipe of salad by planning what ingredients you want considering the following factors in
food presentation.
1. Color
2. Texture
3. Taste
4. Appearance
Enumerate your chosen ingredients then, write a short description about your recipe. Use the space
provided.

LEARNING MODULE – JHS Department s. 2020 Page 5 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

Name of Recipe: __________________________________________________________

Ingredients:

Process Questions:

1. Why did you choose these ingredients for your salad recipe?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

2. What makes your recipe different from other salad recipes?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

LEARNING MODULE – JHS Department s. 2020 Page 6 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
TRANSFER
Activity 6: Album Making
Make a compilation of salad recipes. Be able to classify the salads according to ingredients and place in
the menu. Submit your output together with this learning module for the evaluation.
Your output will be assessed based on the criteria below.
Analytic Rubric
2
4 3 1
Criteria Below Score
Exemplary Satisfactory Unsatisfactory
Satisfactory
All the
All the
All information is All information is information is
information is
Content accurate and reliable and reliable but
inconsistent and
relates to the relates to overall does not relate
lacks sense of
overall purpose. purpose. content to larger
purpose.
context.
Graphics go
Graphics go well Graphics do not
Graphics go well well with the
with the text, but go with the
with the text and text, but there
there are so many accompanying
Graphics there is a good are too few and
that they distract text or appear to
mix of text and the portfolio
from the text. One be randomly
graphics. seems \”text-
per page. chosen.
heavy\”.
The album has The album’s
The album has a
exceptionally formatting and
good formatting The album has
attractive organization of
Presentation and well- well-organized
formatting and material are
organized information.
well-organized confusing to the
information.
information. reader.
Layout is
Layout is
exceptionally Layout is
somewhat Layout is
organized. There organized. The
organized. The confusing.
is consistency in components are
components are Components are
Layout its components consistent within
not consistent. inconsistent and
that allows the the publication.
Partial information is
reader to easily Information can
information can missing.
locate be located.
be located.
information.
Total

LEARNING MODULE – JHS Department s. 2020 Page 7 of 16

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

SELF – ASSESSMENT

Rate your understanding of the concepts in the following table. Check the appropriate column, using
the legend below:
5 – I feel very confident of what I know. I can share it with anyone.
4 – I am very happy that I know a lot.
3 – I am satisfied with what I know.
2 – I think I need to review more, though I know something.
1 – This topic is quite difficult for me. I have barely learned anything.

5 4 3 2 1
1. Tools, Equipment, and Utensils Needed in
Preparing Salads and Dressing
2. Classification of Salads
3. Salad Ingredients
4. Classifications of Salad Dressings
5. Salad Dressing Ingredients
6. Emulsions in Salad Dressings

Which part of the lesson you enjoyed the most?

Which part of the lesson is still unclear to you?

REFERENCES
Peralta, JC. Technology and Livelihood Education: Modules in home Economics Cookery. Quezon City: St.
Bernadette Publishing House Corporation.; 2015
Rondilla, AH, Avendaño, ES, Roque, EP. COOKERY Volume 1: Technical-Vocational-Livelihood Track:
Home Economics Strand. Quezon City: Adriana Publishing Co., Inc.; 2015
K+12 DepEd Learning Module in Cookery 9

LEARNING MODULE – JHS Department s. 2020 Page 8 of 16