Cookery 9

QUARTER 2

Name of Learner: Grade/Section:

Teacher: Date Submitted:

LEARNING ACTIVITY SHEETS Number 3

BASED ON MELC

TOPIC: PRESENT A VARIETY OF SALADS AND DRESSINGS

WEEK 4-9: Most Essential Learning Competencies (MELC):

1.1. Present salads and dressings attractively.
1.2. Observe sanitary practices in presenting salad and dressings.
1.3. Identify the accompaniments of salad and dressings.

Background Information for Leaners

MELC 1.1. Present salad and dressings attractively.

LEARNING ACTIVITY 1: Multiple Choice.

Direction: Encircle the letter of the correct answer

1. Which of the following ingredients is not used in making French dressing?

a. Egg yolk b. oil c. vinegar d. sugar

2. The type of emulsions in salad dressing in which the ingredients are the same
with mayonnaise.
a. Temporary b. vinaigrette c. dressing d. permanent
3. Other stabilizer used in making other dressings.
a. Water b. starches c. vinegar d. oil
4. An essential ingredients in mayonnaise and other emulsified dressing that
bound together.
a. Oil b. vinegar c. sugar d. egg yolk
5. A seasoned liquid or semi-liquid added to the body of the salad to give flavor
to the salad.
a. Base b. garnish c. body d. dressing
6. Which is NOT a correct procedure in making mayonnaise?
a. Measure the seasonings into bowl, add egg mix well.
b. Add the measured acid (vinegar or lemon) at once.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 c. Gradually add the first ½ cup of the oil, almost drop by drop, beating
well.
d. Transfer to the covered refrigerator jar and store.

LEARNING ACTIVITY 2: DO IT NOW!

Direction:
Prepare a very simple salad with a dressing using the available ingredients you have
at home then take a picture. Write a recipe of your work (with picture). Sample and
guide recipe is written below.
Mixed Green Salad

Tools/Equipment Needed:
Refrigerator, Colander
Mixing bowl, Plate for serving

Ingredients:
Romaine lettuce, Pepper strips, Carrots
Dressing

Procedure:
1. Wash greens thoroughly.
2. Drain greens well.
3. Crisp the greens. Refrigerate green in a colander cover with damp cloth.
4. Cut or tear into bite pieces.
5. Mixed the greens. Toss gently until uniformly mixed. Non-juicy raw vegetable
garnish such as green pepper strips or carrots red maybe mixed in at this time.
For toss salad to serve immediately, add the dressings to the greens in a bowl.
Toss to coat the greens with the dressing.
6. Plate the salads. Cold plate should be used. Avoid plating salad more than an
hour or two before service to prevent wilting or drying of greens.
7. Garnish and serve.

LEARNING ACTIVITY 3:

REFLECTION: On the space provided below, write a reflection about the

importance of eating salad.
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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3