Module in Technology and Livelihood Education 9 1

Module 1 SALADS AND DRESSINGS

Module Overview

This is your Module 1 in Technology and Livelihood Education 9. It

focuses on Salads and Dressings. This module is designed as a specialization
course aimed to further develop your interest, passion and expertise in cooking
which can lead you to some viable career and business opportunities. It
consists of the following lessons:

Lesson 1: Equipment and Utensils Needed in Preparing Salad

Lesson 2: Classification of Salads According to Ingredients Used and

According to the Place in the Meal

Lesson 3: Nutritional Value of Salads

Lesson 4: Components of Salads

Lesson 5: Tips and Techniques to Present a Delicious and Healthy Salads

Lesson 6: Factors to Consider in Plating and Presenting Salads

Lesson 7: Safe and Hygienic Practices in Storing Salads and Dressings

The first part of each lesson will start EXPLORE. It measures the prior
knowledge of the students.

The second part is EXPLAIN, it is the discussion part and the process of
the prior knowledge of the students.

The third part is the EVALUATE, measures the deep learning has taken
place in the lesson by the students. The traditional or alternative assessment
may be used as method.
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General Objectives

At the end of this module, you should have demonstrated the following
standards:

1. Understand the knowledge skills and attitudes required in preparing

salad and dressings.
2. Identify the component of salad
3. Independently prepare salad and dressing

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Lesson
1 Equipment and Utensils Needed in
Preparing Salad

Lesson
Outcomes
At the end of the lesson, you will be able to:
identify tools and equipment needed in the preparation of salad and
dressing

EXPLORE
DIRECTION: Answer the following questions in complete sentences. Write your
answers below each item.

1) What equipment or utensils in preparing salad do you have in your kitchen?

2) In what process do you need them and how do you use them?

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EXPLAIN
EQUIPMENT, UTENSILS NEEDED IN
PREPARING SALADS
1. Knives - good quality
knives with sharp,
sturdy stainless steel
blades and with handles
that securely attached and that feel
perfectly comfortable in your hand.

2. Cutting Board - is a
durable board on which
to place ingredients for
cutting.

3. Peeler - is a kitchen tool consisting

of a slotted metal blade attached to a
handle that is used to remove the
outer skin or peel of certain
vegetables, frequently potatoes and
carrots, and fruits such as apples,
pears.
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4. Citrus zester - is
approximately four
inches long, with a
handle and a curved
metal end, the top of which is
perforated with a row of round holes
with sharpened rims. - To operate, the
zester is pressed with moderate force
against the fruit and drawn across its
peel. The rims cut the zest from the
pith underneath.

5. Grater/Shredder - A
grater (also known as a
shredder) is a kitchen
utensil used to grate foods
into fine pieces. It was
invented by François
Boullier in 1540s.

6. Grill pan -
Used for
salad
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toppings to be broiled or
grilled.

7. Salad Spinner - used

to hold just washed
salad leaves in a
slotted basket that is
made to spin by hand
and thus fling all the water off the
leaves into the outer container.

8.Mixing bowls -
used to mix
dressings,
marinate
ingredients,
hold separate
elements of a salad before
assembling and used to
toss and mix all the
ingredients together. Used
bowls made of sturdy,
heavy glass wares or
ceramic, so as not to react
with acidic ingredients.
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9. 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.

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EXPLAIN
DIRECTION: Make a short video wherein you are going to present some utensils
or equipment you have in your kitchen. Describe and give its uses. You may

send it through messenger or email of your subject teacher. You will be graded
based on the rubrics below.

Identified and demonstrated the uses of 8 equipment

25 points
and utensils in preparing salad

Identified and demonstrated the uses of 7 equipment

20 points
and utensils in preparing salad

Identified and demonstrated the uses of 6 equipment

15 points
and utensils in preparing salad

Identified and demonstrated the uses of 5 equipment

10 points
and utensils in preparing salad

Identified and demonstrated the uses of 4 equipment

5 points
and utensils in preparing salad

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Lesson
2 Classifications of Salads According to Ingredients
Used and Place in the Meal

Lesson
Outcomes
At the end of the lesson, you will be able to:
Describe the characteristics of the types of salad
Classify the salad according to ingredients and place in the meal

EXPLORE
DIRECTION: Classify the following words according to Ingredients Used and
According to the Place in the Meal

Ingredients Used Place in the Meal

Bound salad Main Course Salad Vegetable, Grain Legumes and Pasta
Salads

Green Salad Fruit salad Palate-Cleansing Salad Composed salad

Gelatin salad

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EXPLAIN
CLASSIFICATION OF SALADS
ACCORDING TO INGREDIENTS USED
AND ACCORDING TO THE PLACE IN
THE MEAL
Classification of Salads According to
Ingredients Used
Salad is a combination of vegetables,
fruits and other ingredients served with
a dressing.
1) Green salad – must
be fresh, clean, crisp
and cold and well
drained. Moisture and
air are necessary to
keep greens crisp.

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2) Vegetable, Grain Legumes and

Pasta Salads -are salads whose main
ingredients are vegetables other than
lettuce or other leafy greens.
 St
ar
ch
y

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
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and cheese maybe

added to vegetables
and starch salads.

3) Bound salads
are mixtures 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.

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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
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gelatin relying on fruit juices and

other ingredients for flavor.

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Classification of Salads According to

the Place in the Meal
Palate-Cleansing
Salad. A palate
cleanser is a
neutral-flavored
food or drink that
removes food
residue from the
tongue allowing one to more accurately
assess a new flavor. Palate
cleansers are often used between
tasting wine or cheese or other strong
flavors. Pickled ginger is used as
a palate cleanser between sushi pieces.
Main Course Salad
 Many fine restaurants serve a
refreshing, light salad after the main
course. The purpose is to cleanse the
plate after a rich dinner and to
refresh the appetite and provide
pleasant break before dessert.

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 Heavy dressings made with

mayonnaise or sour cream should be
avoided for separate course salads.
 should be large enough to serve as a
full meal and also contain protein
ingredients, such as meat, poultry,
seafood, egg salad, beans, or cheese.
 Main course salads should be a well-
balanced meal, both visually and
nutritionally.
 Main course salad is served if the
customer don't want heavy meals.

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EVALUATE
DIRECTION: Give the characteristics of the different types of salad.

TYPES OF SALAD CHARACTERISTICS

1. BOUND SALADS

2. FRUIT SALADS

3. GREEN SALADS

4. GELATIN SALADS

5. COMPOUND SALAD

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Lesson
3 Nutritional Value of Salads

Lesson
Outcomes
At the end of the lesson, you will be able to:
Determine the healthiest and unhealthiest salad.
Give the nutritional value of a salad.

EXPLORE
DIRECTION: Give some nutritional value of salad that you know. Write your
answer on the circle.

Nutritional
Value of
Salad

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EXPLAIN
NUTRITIONAL VALUE OF SALADS
Salads can be packed full of valuable
nutrients, depending on the variety of
vegetables you put in them. Also, the
amount of calories in your salad can
vary widely because of the type of
cheese, dressing, nuts and protein you
may add onto it.
They are rich in a combination
of vitamins A, C, and K; several B
vitamins (including folate); and
potassium. But some greens aren't
nutrient powerhouses. Iceberg lettuce,
for example, contains folate
and vitamin A, but is otherwise known
for being the least nutrient-dense salad
green.
Benefits
A study of 17,500 people, conducted
by Louisiana State University and
UCLA, revealed that regular salad
eaters have higher nutrient levels in

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their bloodstreams than non-salad

eaters, according to sciencedaily.com.
Nutrients
Sciencedaily.com reports that the
17,500 study participants had high
levels of vitamin C, folic acid, alpha and
beta carotene, lycopene and vitamin E,
thanks to the raw vegetables in salads.
Ingredients
The rawer vegetables your salad has,
the more nutrients you will gain. Also,
green leafy vegetables, such as spinach,
have more vitamins and fiber than
iceberg lettuce.
Fat
A typical salad can instantly become
less nutritious if you add a fatty
dressing. For example, spicypickle.com
states that a typical ranch dressing
contains 11 grams of fat. Instead, opt
for a low-fat dressing or vinaigrette. Fat
in salads can also be attributed to nuts
and cheeses.
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Calories
Salad can be a calorie-conscious
lunch choice. According to
spicypickle.com, a small Ceasar salad
contains 140 calories, a small tuna
salad contains 130 calories, a small
Greek salad has 110 calories and a
small spinach salad contains 220
calories. These figures do not include
the dressing.
The purpose of a salad dressing is to
enhance the flavor of the ingredients
within. It is not meant to drown the
salad or overpower it. Many times,
salad dressing is overused and can
increase the calories of a meal
significantly. The key to using salad
dressing is to pick the right kind and to
keep your portions controlled.
Note that it is higher in sodium.
When shopping for salad dressing, look
for those with the lowest amount of
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sodium. High sodium intake is related to

strokes, cardiovascular disease, and
high blood pressure.2 Aim for about
250mg or less of sodium per serving.
Healthiest Salad Dressing Options 
Typically the healthiest salad
dressings are those that are oil-based,
because they are made with heart-
healthy fats such as olive oil, nut oils,
and canola oil. However, because the
standard ratio to making a vinaigrette is
three parts oil to one-part vinegar, even
the healthiest salad dressings are high
in calories. Therefore, it is important to
keep your serving to one portion.
When possible, make your own
dressing so that you can control the fat,
calories, and sodium. If you are making
your dressing at home you can reduce
the sodium content significantly by
flavoring it with lemon, a small amount
of orange juice, or some apple cider
vinegar. You can also add garlic, garlic
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powder, scallions, shallots, ginger, and

spices like oregano, Italian blend, or
rosemary to add flavor and reduce the
oil content so that the calories are
lower. If salty is your preference,
consider using potassium chloride,
which has the same salt taste without
the sodium.
Unhealthiest Salad Dressing Options 
The unhealthiest salad dressings are
those that are made with added sugar,
sour cream, and mayonnaise. These
types of dressing are rich in calories,
added sugar, and/or saturated fat.
They can easily be overconsumed and
can often sabotage a healthy meal.
A few of the unhealthiest salad
dressings include creamy Caesar,
creamy Italian, ranch, and Russian
dressing. For example, two tablespoons
of store-bought creamy Ceasar dressing
contain 190 calories and 20 grams of
fat,4 as compared to 90 calories and 9
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grams of fat in the same serving of

balsamic vinaigrette.
What to Look for When Purchasing a
Salad Dressing?
 Look for salad dressing that has no
more than about 100 calories
(preferably less) in a single two
tablespoon serving. This is roughly
the same amount of calories in two
teaspoons of oil.
 In addition, purchase salad
dressings that are oil-based. Look at
the ingredient list and choose those
that are made with oil, such as
vegetable oil or extra virgin olive oil.
If the ingredients have added fats
such as cream, the dressing is
probably very high in calories
without additional nutritional value.
 It isn't necessary to purchase no-
sugar-added dressing. While this
type of dressing may have the least
amount of calories and carbohydrate,
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it is often replaced with artificial

sugar and artificial flavorings and
doesn't offer the heart-healthy
fats used to make other types of oil-
based dressing. We need some fat in
order to absorb fat-soluble vitamins.
In addition, heart-healthy fats such
as olive oil can aid in satiety and
have favorable effects on cholesterol.
Instead, to reduce calorie
consumption, reduce the quantity of
the vinaigrette you use to dress your
salad.
 It is also not necessary to purchase
non-fat or lower fat dressing, as
these types of dressing typically have
more sugar and sodium—the makers
are trying to replace the flavor lost
from the fat and make up for it
somewhere else.
Healthy Ways to Use Salad Dressing
 Use salad dressing sparingly to
marinate chicken, turkey, or pork.
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Or dress your salad lightly with an

oil-based dressing, dip vegetables
into a small serving or substitute oil-
based dressing for mayonnaise,
butter, and creamy sauces on whole
grain sandwiches and salads like
tuna or chicken. You can save on
calories and saturated fat this way.
 Be mindful of your portion size. If
you need more flavor, add extra
vinegar, such as apple cider,
balsamic, or white wine.

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EVALUATE
DIREC TION: Give an example of healthiest and unhealthiest salad that you
know then give your reason.
Name of Salad Reason/s

HEALTHIEST SALAD:

UNHEALTHIEST SALAD:

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Why do we need to eat Salad? What nutrients that we can get from it?

Criteria Description Points

Content The essay is substantial, specific, and/or 10

illustrative content demonstrating strong
development and sophisticated ideas.

Focus The essay has a sharp, distinct controlling 5

point made about a single topic with
evident awareness of task.

Organizatio The essay has a sophisticated arrangement 5

n of content with evident and/or subtle
transitions.

Style The essay has a precise, illustrative use of 5

a variety of words and sentences structures
to create consistent writer’s voice and tone
appropriate to audience.

Conventions The essay has an evident control of 5

grammar, mechanics, spelling, usage and
sentence formation.

HIGHEST POSSIBLE SCORE 30

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Lesson
4 Components of Salad

Lesson
Outcomes
At the end of the lesson, you will be able to:
Identify and describe the components of a salad.
Enumerate the important considerations in salad preparation.

EXPLORE
DIRECTION: Point out where is the base, dressing, garnish and the body of the
Salad that you know in this picture. Draw an arrow then put a label.

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EXPLAIN
COMPONENTS OF SALAD

The Four Basic Parts to Most Salads

1) Base – Usually a layer of salad greens that
line the plate or bowl in which the salad will
be served.

2) Body: consists
of the main
ingredients.

3) Garnish: enhances the appearance while

also complementing the overall taste;
must be edible

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4) Salad dressings: are liquids or semi-liquids used to flavor salads.

Important Considerations in Salad Preparation

This article throws light upon the eleven points to be kept in mind for preparing
good salads.

1. All raw salad ingredients should be fresh and of impeccable quality. If

required to be held or stored for a time, they should be kept in a covered
container in a refrigerator especially reserved for the purpose. On no account
should they be stored close to raw or cooked meat/fish.
2. All leaf salad vegetables should be carefully trimmed of all discoloured or
damaged leaves and roots, then washed in cold water, drained, and dried
thoroughly. They should not be left to soak in water. Watercress may be held
standing in little cold water.
3. Large salad leaves are best if carefully torn into manageable-sized pieces
instead of cutting with a knife.
4. Use the core part of the lettuce often referred to as ‘hearts of the lettuce’
wherever possible, as this part is very crisp and offers a natural crunch to
the salad.
5. The cutting of vegetables, either raw or cooked, should be carried out as
evenly and neatly as possible. This is essential for good presentation. If cut
into julienne, they should not be more than 3 cm in length. If they are too
long they can be difficult to manipulate on the plate and awkward to eat.
6. Some items, such as avocado, pears, globe artichokes, and some fruits such
as banana, tend to discolour quickly when cut. This can be prevented by
preparing them at the last minute and using a lemon-based dressing.
Alternatively, they may be sprinkled first with a little lemon juice.
7. Attention should be paid to the optimum period of time required for the
marination or maceration of some types of salad. Mixing some ingredients
with a dressing strongly flavoured with vinegar or lemon juice will quickly
destroy any inherent crispness. For example, a salad of pimento, fennel, or
celeriac will keep its crispness for 30 minutes or so but will become limp and
lifeless if held overnight.

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8. Where a number of items are used in the composition of a salad, some
thought should be given to the balance of flavours and the possible
duplication of vegetables elsewhere in the menu.
9. As a general rule, salads comprising raw green salad leaves should be
dressed and mixed at the last possible minute and where practical, in front
of the customer. In some cases, the customer can determine the ingredients
and their proportions used in the preparation of the dressing.
10. Most salads can be suitably dressed and presented in glass, china, or
wooden bowls. The use of crescent-shaped china still has its adherents as far
as the formal dinner is concerned; they can be very useful as a side dish
where the amount of salad is small and is served as an adjunct to a main
course. Certain types of main dish salad consisting of bouquets of already
dressed ingredients are best presented on larger shallow plates.
11. The use of garlic as a flavoring ingredient for salads should be treated
with care because of its pungent and all-pervading aroma and taste. For
those who like it and are prepared for its consequences, garlic may be added,
either chopped or pressed, to the salad or to the dressing. A more subtle and
less overpowering way is to rub the salad bowl with a cut clove of garlic
before adding the actual salad.

These factors are based on a situation in which there is an occasion, and you
are expecting a number of guests to arrive.

1) What type of salad would be best for the occasion; the choices are
endless.
2) The number of servings will depend on the number of people you’ve
invited.
3) What are the kinds of ingredients to be used? this will be based on the
type of salad you picked.
4) The price of the ingredients is something nobody mentions. A great idea is
to pick whatever is in season assuming you chose a vegetable or fruit-
filled salad. Not only are you saving money but you will also be serving
ingredients that are at their best when it comes to color and flavor.
5) The freshness of the ingredients should be a priority, remember this is a
salad we’re talking about, there is very minimal cooking involved if any to
hide even a slight undesirable taste of a less than perfect ingredient.  
6) The cleanliness of the utensils that will be used in its preparation. The
bowl that goes out to the guests should be checked to avoid any
embarrassing incident.
7) Time of preparation is important to be able to serve the best food.
8) What else will go well with the finished salad once it is served? Since it is
unlikely that salad will be the only thing on the table, it helps to think of
a drink that goes with all food.
9) The table setting will be the first thing you guest will notice, it could be
very basic, I’m sure your friends won’t leave you for not having a perfect
table, just keep it simple and clean.

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10) It’s finally time to serve the guests, the beauty of the salad relies
somewhat on having a near perfect idea of when the guests will arrive. If
they are close friends, then you probably know who is going to be early
and late. But don’t stress, salads are quite forgiving within the first few
hours, provided you have the right temperature.
Here are different methods in preparing a salad.
 Buy the freshest ingredients. You can go to a farmer’s market, because
you can get the freshest ingredients there. When choosing a leafy
vegetable, like lettuce, make sure they look crisp and perky.
 Store your salad greens properly. Remove any excess water before
storing it. Store vegetables in a plastic bag with a kitchen n towel to
maintain its crisp and keep them fresh longer.
 Your salad is your canvas. Greens aren't the only vegetables that belong
in salads. Carrots, cucumbers, radishes, young turnips, sprouts, beans,
thinly shaved beets, toasted nuts and seeds, fresh or dried fruit, cheese of
all kinds, homemade, roasted vegetables, shaved fennel, hard boiled,
poached, or fried eggs, tomatoes, boiled new potatoes. Try a combination
of other vegetables, fresh and dried fruits, nuts, cooked grains, and bread.
 Make the salad dressing. Stop buying salad dressing. They're not as
good as homemade and full of stuff you wouldn't eat if you could only
bring yourself to read the label. A simple salad dressing takes 5 minutes
or less, and if you have a blender, it's even faster. But really all you need
is a bowl and a whisk. Oil and vinegar (don't forget the salt and pepper) is
the easiest dressing of all. Whisk in mustard or honey to keep it
emulsified, or add flavor with chili flakes, shallots, and herbs — the
possibilities are endless.
 Use your hands. Instead of using tongs, use your hands when dressing a
salad. Make sure you washed your hand properly before dressing a salad.
Tongs can bruise and crush tender greens, hands are gentle an can
lightly toss greens and coat them evenly with dressing.
 Toss vegetables separately. Toss the greens first, then toss the other
vegetables afterward and place them on top of the salads. Otherwise, they
end up at the bottom of the salad bowl and may or may not get coated
very well with dressing.
 Season your green. Chefs make a point of seasoning the greens, not just
the dressing, with a touch of salt and pepper. Fresh produce shines with
a little salt and pepper mixed in too.
 Mix in fresh herbs. Go beyond lettuce and include fresh herbs in your
mix of greens. You can use leafier herbs like cilantro or parsley as a green
in their own right.
 Don’t fear the fat.  Remember that fat equals flavor. It helps make
salads taste even better and makes them more satiating. A few easy ways

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to bring fat to your salad is with the dressing, or ingredients like avocado,
toasted nuts, bacon, smoked salmon, or cheese.

Kinds of Salad Dressing and Their Ingredients

 Salads are a healthy option if you’re trying to eat right. But if you don’t
have the perfect dressing for them, salads don’t taste great. There are
several salad dressings available in the market, but they are not as
healthy as homemade dressings.

 We’ve put together a collection of delicious and easy salad dressings so

that you never go back to the store-bought ones. Here are 10 types of
salad dressing recipes that will spice up your healthy salads.

1. Balsamic vinaigrette dressing

This dressing is a classic. The kind that we like to shake up and
store in a jar to use later. And it works with several different kinds of
salads. Here’s the recipe:
Ingredients:
3/4th cup extra virgin olive oil
1/4th cup balsamic vinegar
Salt
Freshly ground pepper
Method:
Combine all the ingredients in a jar and shake it vigorously. Taste
the dressing to see if it needs any adjustments. If the dressing tastes too
sharp, add more oil. If it tastes too dense, add more balsamic vinegar. You
can also add mustard, garlic, herbs, honey or brown sugar.

2. Ranch dressing
If you are a die-hard mayonnaise fan, this dressing is for you, but with a
twist. Here’s the recipe:

Ingredients:
1 cup mayonnaise
1/2 cup sour cream or buttermilk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt
Freshly ground black pepper

Method:

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Get a large bowl and put all the ingredients in it. Whisk till they are
combined well. Cover and refrigerate for 30 minutes. Serve cold.

5. Italian dressing
Make your salad zesty and flavourful with this easy-to-make salad
dressing. Here’s the recipe:

Ingredients:
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil
1/4 teaspoon dried crushed red pepper
Dried oregano

Method:
Whisk all the ingredients in a small to medium bowl. Season with salt and
pepper. Store in refrigerator and use it over the next 24 hours.

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6. Zesty lemon dressing

A light touch of grated lemon peel is like a splash of sunshine to your taste
buds. This citrusy dressing, when added to the freshness of a homemade salad,
makes for the perfect combination! Here’s the recipe:

Ingredients:
1/4 cup canola oil
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon chopped scallions
1/4 teaspoon garlic powder
1/4 teaspoon dried dill

Method:
Get a bottle or a jar with a tight lid. Put all the ingredients in the bottle and
shake it well.

7. Agrodolce dressing
Agrodolce, which means ‘sweet and sour’, is a great dressing for salads. It’s
made with vinegar, red wine, sugar and garlic, and if done right, it can be the
most addictive flavor combination. The balance of flavor here is actually quite
difficult to master but is absolutely worth the effort. Here is the
complete recipe to make it from scratch.
Ingredients:
3 tablespoons sugar
3/4 cup dry red wine
3 tablespoons balsamic vinegar
2 teaspoons minced garlic
3/4 teaspoon black peppercorns
3/4 teaspoon chopped rosemary leaves
3 tablespoons extra virgin olive oil
2 teaspoons fresh lime juice
Salt
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Method:
Put 3 tablespoons of sugar in a small saucepan. Shake pan over high heat,
don’t stir. Do this for about 3 minutes or until the sugar is liquefied and
changes color. Take the pan off the heat and add the dry red wine and balsamic
vinegar. At this point, the sugar will harden. Put the pan back on the flame. Add
minced garlic, black peppercorns, rosemary leaves, and salt. Stir for about 5
minutes or until the sugar melts again and the mixture reduces to about 3/4
cup. Take it off the heat and leave the mixture for about 2 hours. Pour it into a
small bowl through a fine strainer. Whisk in the olive oil and lime juice. Serve
fresh.

8. Apple cider vinegar dressing

With all the goodness of apple cider vinegar, this dressing is definitely a hit. And
it can be used for marination purposes as well. Go ahead and check out
the recipe.
Ingredients:
1/4 cup apple cider vinegar
1/2 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon garlic, minced
Sea salt and pepper, to taste

Method:
Add all the ingredients to a blender and blend till everything is combined. You
can also add all the ingredients to a jar and shake it well. Add salt and pepper,
and store it in a jar in the refrigerator.

9. Ginger turmeric dressing

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Ginger and turmeric have numerous health benefits and make for a zesty salad
dressing. This dressing works best with bean salads, vegetable bowls, and
mixed greens. Follow the method given below for the recipe.
Ingredients:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon turmeric
1/2 teaspoon ground ginger
1 teaspoon honey (optional)
Method:
Mix all the ingredients together till they are combined, and add honey if you
want to sweeten it. Store the dressing in a jar and refrigerate.

10. Avocado cilantro-lime dressing

It is the perfect blend of tangy, creamy and healthy. This is one of the easiest
go-to salad dressings for any kind of salad. It can also be used as a dip. Follow
the steps given below for this easy recipe.
Ingredients:
1 avocado, pitted and peeled
1/2 cup plain Greek yogurt
1 cup plain almond milk
1 cilantro bunch, leaves only
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 tablespoon lime juice

Method:
Combine the avocado, plain Greek yogurt, fresh cilantro leaves, garlic powder,
sea salt, lime juice, and almond milk in a blender. Blend till everything is
combined. If the consistency is too
thick, add some more almond milk.

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DRESSING COMPONENTS
 Emulsified vinaigrettes: An emulsion is a mixture of ingredients that
permanently stays together, unlike a suspension that eventually
separates (addition of egg forms emulsion); thicker than vinaigrette and
coats ingredients more heavily

 Mayonnaise-based dressings are typically creamy dressings, such as

Russian, thousand island, and blue cheese.

 Mayonnaise: most stable and thickest emulsified dressing. It contains a

higher ratio of oil to vinegar and a greater quantity of egg yolks than is
required for emulsified vinaigrette.

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EVALUATE
DIRECTION: Write TRUE if the statement is correct and FALSE if it is wrong.
Write your answer on the blanks.

___________ 1. 1. All leaf salad vegetables should be carefully trimmed of all

_ discolored or damaged leaves and roots, then washed in cold
water, drained, and dried thoroughly.

___________ 2. The cutting of vegetables, either raw or cooked, should be carried

_ out as evenly and neatly as possible.

___________
3. If cut into julienne, they should not be more than 5 cm in length.
_

___________ 4. All raw salad ingredients should be fresh and of impeccable

_ quality.

___________
5. They should be left to soak in water.
_

___________
6. Watercress may be held standing in little cold water.
_

___________ 7. Use the core part of the lettuce often referred to as ‘hearts of the
_ lettuce’ wherever possible, as this part is very crisp and offers a
natural crunch to the salad.

___________ 8. Large salad leaves are best if carefully torn into manageable-sized
_ pieces instead of cutting with a knife.

___________ 9. The use of garlic as a flavoring ingredient for salads should be

_ treated with care.

___________ 10. A salad of pimento, fennel, or celeriac will keep its crispness for
_ 30 minutes.

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Lesson
5 Tips and Techniques to Present a Delicious and
Healthy Salad

Lesson
Outcomes
At the end of the lesson, you will be able to:
Give importance on the tips and techniques in presenting a delicious and
healthy salad.
Present salads and dressings attractively.

EXPLORE
DIRECTION: If you were to prepare a delicious and healthy salad, what will you
consider and how will you go about it? Write your answers the space provide for
you.

1.

2.

3.

4.

5.

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TIPS AND TECHNIQUES TO PRESENT A DELICIOUS AND HEALTHY SALAD

1) Tall - when making a salad, think tall. Tall

could mean piling leafy greens in a high, airy
pile. It can also mean a ramekin or bowl that
is taller than it is wide. It can also include
putting a wonderful Apple Waldorf Salad in a
tall glass.

2) WIDE - With salads, using a big plate helps

them spread out wide so you get a lot of
"goodies" on the top. This can be good for a
platter that you are serving at a party - and
also for a fun presentation, too. In this
particular arrangement for our Spring
Salad, we chose a large square platter and
topped our salad with fruits and toasted
nuts.

3) Patterns - in this Fruit Yogurt Salad, we have

used a spiral pattern. But you can also line
things up diagonally, horizontally or even in a
scattered fashion.

4) Framed - it is good to frame your salad

with chips, lettuce, tomatoes, etc. In
this Taco Crunch Salad, just 5 chips (less
than half of a serving) make the taco salad
more appetizing and provide a contrasting
crunch and toasted corn flavor.

5) Fans - if you fan veggies over the top you get an interesting look as we did
with this Asian Slaw. We used snow peas but you could fan thinly sliced
veggies like carrots or bell peppers, too.

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6) Cups, bowls, plates, platters - you can
use a variety of interesting bowls, dishes
and ramekins to create visual interest and
to complement the food. Think of your
serving ware as a canvas for your creation!
We LOVE white plates - you can never go
wrong with a white plate. Plates that are
too busy (think old fashioned flowered
china) detract from the food. Here is
our Asian Broccoli Sesame Salad in a cup:

7) Cascade - this Pasta Shrimp Salad,

made with whole wheat penne, cascades
off the greens - the greens are shredded
finely.

8) Citrus - I believe that a small wedge of lemon, lime or an orange that is

squeezed over a salad adds a lot of flavor without adding sodium and fat. See
the salad above - the tiny squeezable bits of lemon is meant to go with the
Shrimp Pasta Salad.

9) Drizzle - this technique is used over and

over in cooking and desserts - you drizzle
the sauce over the top in a fine stream as
we have done with the balsamic vinegar
glaze over this Spinach Walnut Salad.
Balsamic vinegar glazes are growing in
popularity and available in almost any
grocery store. You can also drizzle any
dressing.

10) Molds - this is always fun with

couscous in our Lemon Couscous
Salad - you mold it in a scoop or
bowl and invert it onto the plate.
Molding adds a precise shape and it
looks more enticing to eat a carefully
molded grain versus spilling it all
over the plate. This method would
also work with tabouleh, quinoa, or
rice.

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11) Color - fruits, and vegetables add the most wonderful colors so use lots of
them to balance color and flavor. Consider using a Japanese mandolin to
finely shave the vegetables so they are more palatable like we did with the
carrots and candy cane beets in this fresh salad. Check out the image below
to see the translucency of vegetables that are finely shaved on a Japanese
mandolin and with a sharp French knife.

12)  Spritz and shine - normally chefs add a

brush of butter or a spray of oil to foods to
make them shiny. We like to use an Italian
dressing spritzer. We are able to add a very
light mist of a wonderful dressing - I bet we
can dress a whole salad with less than a half
teaspoon and it is shiny and fresh, never
drowned! In addition to dressing, there are
delicious oils that come in spray cans. One of
our favorites is avocado oil.

13) Tossed from a big clear bowl, with greens

and herbs. What better way to make a salad
than to put a whole array of mesclun greens
and fresh herbs together and toss them and
serve them from a big clear bowl? This
Mediterranean-inspired salad features a
variety of fresh baby greens and herbs like
mint, oregano, parsley, and thyme.

14) Like A Star - why not make a fun

star shape for your salads? Look what
we did with the Lacinato kale that was
lightly steamed and set on the outside of
the plate in a star shape! The delicious
baby spinach and shredded apple with
poppy dressing were set into the center.

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15)

EVALUATE
DIRECTION: Identify what is described in the following statements. Write your
answer on the space provided before each number.

_____________________ 1. To create visual interest and to complement the

food.

_____________________ 2. Piling leafy greens in a high, airy pile.

_____________________ 3. Normally chefs add a brush of butter or a spray of

oil to foods to make them shiny.

_____________________ 4. Fruits, and vegetables add the most wonderful

colors so use lots of them to balance color and
flavor.

_____________________ 5. Molding adds a precise shape and it looks more

enticing to eat a carefully molded grain versus
spilling it all over the plate.

Record a video wherein you are going to cook a simple salad that you know,
apply the TIPS and TECHNIQUES to present your delicious, healthy salad. 
Your performance will be rated using the scoring rubric.
DIMENSION PERFORMANCE LEVEL
Excellent Very Satisfactor Needs No Point
(4pts.) Satisfactory(2pt y (2pts.) Improveme Attemp s
s.) nt t (0pt.) Earne
d
1. Use of tools Uses tools Uses tools and Uses tools Uses of No
and and equipment and tools and Attemp
equipment equipment correctly and equipment equipment t
correctly confidently less incorrectly
and most of the confidently and les
confidently times sometimes confidently
at all times most of the
time
2. Application Manifests Manifests clear Manifests Manifests No
of very clear understanding understandi understandi Attemp
procedures understandin of the step-by- ng of the ng of the t
g of the step procedure step-by- step-by-
step-by-step seeking step step
procedure clarification procedure procedure
most of the but seeking
time. sometimes clarificatio
seeks n most of
clarificatio the time
n

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Works Works Works Works No
independentl independently independen independen Attemp
y with ease but with tly with tly but with t
and assistance from ease and assistance
confidence other most of confidence from others
at all times the time. sometimes most of the
time.

3. Safety work Observes Most of the Observes Most of the No

habits safety time not safety time not Attemp
precautions observing precautions observing t
at all times safety sometime safety
precaution. precaution

4. Completene Task is Task is started Task is Task is No

ss of Task completed but not nearly started but Attemp
following completed completed not t
the following the following completed
procedures procedures in the following
in the the project plan. procedures the
activity in the procedure
improvemen project plan in the
t/innovation project
plan.

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Lesson
6 Factors to Consider in Plating and Presenting
Salad

Lesson
Outcomes
At the end of the lesson, you will be able to:
Remember the factors to consider in plating and presenting salad.
Describe the color, plate, texture and the garnish of salad.

EXPLORE
DIRECTION: Describe the color, plate, texture and the garnish of salad below.

The plate______________________________________________________________

Color_________________________________________________________________

Texture_______________________________________________________________

Garnish to impress______________________________________________________

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EXPLORE
FACTORS TO CONSIDER IN PLATING AND PRESENTING SALADS

The following are the important factors to be considered in plating and

presenting desserts. Food plating can affect the overall appearance of a dessert
that helps to enhance the presentation.

a) The Plate

The choice of plate is critical to the final presentation. The following are the tips
to remember in choosing plate to use in plating.

a. Sizes
b. Shapes
c. Color

 Choosing right plate is vital because it is very important that the food
should not be crowded.

b) Color

Color is also vital in presentation of the dessert. Always try to have a variety of
colors on the plate.

Green is fresh and cool, and can be soothing

Red is passion and excitement
Black is sophisticated and elegant
Blue is natural appetite suppressant, since it can make food look
appetizing

c) Texture

Texture is critical food presentation, as well as enjoyment. Contrasting hard and

soft, smooth and coarse, adds visual interest to food, and it will enhance your
customer’s enjoyment to the food.

KEEP THINGS CLEAN

Remember that neatness counts. Food should be contained within the rim of
the plate, yet it should not be crowded in the center. Take a look at the plate
and ask yourself if it is pleasing to the eye. It should not look sloppy and dirty.

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GARNISH TO IMPRESS

Garnishes and decorations can enhance your plate presentation. Choose

garnishes that are appropriate to the ingredients. For Example, using a
chocolate curl for chocolate cake.

Here are some other techniques to keep in mind when garnishing

• Never decorate a plate with something edible

• Ensure the garnish complements and enhances the dish.

• Choose garnishes that are the correct size; they should be easy to eat.

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EVALUATE
DIRECTION: Draw on the line if the statement is correct and if the
statement is wrong then write the correct word.

_____________ 1. Red is fresh and cool, and can be soothing

_____________ 2. Food should be contained within the rim of the plate, yet it
should not be crowded in the center.
_____________ 3. Never decorate a plate with something edible

_____________ 4. Green means passion and excitement.

_____________ 5. Black is sophisticated and elegant.

_____________ 6. Always try to have a variety of colors on the plate.

_____________ 7. Contrasting hard and soft, smooth and coarse, adds visual
interest to food, and it will enhance your customer’s
enjoyment to the food.
_____________ 8. Choosing right plate is vital because it is very important that
the food should not be crowded.
_____________ 9. Blue is natural appetite suppressant, since it can make food
look appetizing

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Lesson
7 Types of Garnishes and Accompaniments
for Salad

Lesson
Outcomes
At the end of the lesson, you will be able to:
Differentiate garnishes to accompaniments for salad.
Identify the types of garnishes of salads and dressings
Collect and examples of garnishes and accompaniments for salad.

EXPLORE
DIRECTION: Enumerate some garnishes and accompaniments that you know.
Write them in proper column below.

Garnishes Accompaniments

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EXPLAIN
TYPES OF GARNISHES AND ACCOMPANIMENTS FOR SALAD
Accompaniment salad: also called side salad, served with the main course of the
meal, make it light (potato salad, green salad) Main course salads: large enough
to serve as a full meal and contains protein ingredients, such as meat, poultry,
seafood, egg, beans, or cheese (chef salad)
Garnishes
Garnishes are prepared as part of your normal mise en place:
 Herbs can be chopped to sprinkle over top of the finished salad for flavor
and eye appeal.

 Herbs springs can be used to decorate top of salads

 Thin slices of vegetables: julienne of carrot, silvers of spring onion

 Nuts, roasted and chopped to add flavor

 Fried bread pieces or Oven-roasted

 Deep-fried shaving of vegetables.

Accompaniments
 There are two types of accompaniments they are sauce and dressings.
You can us one or both of them at a time.
Dressings can be classified into two types:

 Vinegar based

 Mayonnaise based
Vinaigrette based sauces can be value added

 French

 Roquefort, blue cheese added to vinaigrette or

 Other flavor added to base dressing.

Mayonnaise based dressing:

 Caesar

Different Types of Garnish (Plus 18 Garnish Ideas)

Importance of Garnishing

1. Visual Appeal
 We can’t stress enough on how important it is to make your food look
visually appealing. Remember, it is always your eyes that experience
the food first.
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 Garnish adds a pop of color and excitement to any platter that catches
your eye and makes you want to taste the food.
 Garnish does not have to be fancy. Something as simple as sprinkled
parsley over steamed rice will make your food look more appetizing.
2. Enhancement of Flavor
 You don’t just add an element for garnishing. An element that is
relevant to the food and the platter is usually added.
 For example, adding a slice of lemon to a seafood platter will add a tint
of yellow to it.
 Not only does this give the meal a pop of color, but the lemon juice
serves the purpose of enhancing the flavor, thus making the meal even
more enjoyable.
3. Filling the Plate
 Sometimes, even after the food has been plated, the plate looks empty
and hence, unattractive.
 Nobody wants to be served with an empty-looking platter for dinner.
This is where garnish can behave as plate filler. Adding a few sautéed
vegetables with steak is a perfect example. Also, if you are served a
single slice of cheesecake placed on the middle of a dish, it might look
a little empty and may not even seem worth the price, but when served
with strawberry sauce, you will enjoy the same slice with a lot more
interest.
4. Identification of a Dish
 Garnishing can sometimes help in the identification of dishes. In this
case, a sprinkling of carrot or pumpkin over the soup will help the
diner identify the dish.
Types of Garnish
1) Herbs and Leaves
 Many green leaves and herbs are used for garnishing purposes. The
most popular leaves and herbs that are used include thyme, oregano,
basil, chives, chervil, coriander, bay, etc. These leaves don’t just add
additional color but also a tempting aroma and a characteristic flavor
to numerous dishes.

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2) Roots and Greens

 Most of the time, greens are used as side
salads on platters to fill up the empty
space. Endive, Butter crisp, and lettuce
are common greens that are used to
garnish a number of dishes.

3) Edible
Flowers
 Many
flowers like
Calendula,
Pansies, and
Jasmines
are edible
and can be used as a garnish in many
dishes. Examples of the numerous ways in
which edible flowers are used are discussed
in detail ahead.

4) Fruits and Vegetables

 Lemon, lime, oranges, berries, grapes,
radish, and tomatoes are the most
common fruits and vegetables that are
used as garnishes. They can be used as
slices, wedges, or used for their zest.

5) Purees
 Purees like tomato puree are often used
for garnishing purposes. They can be
spread artfully on the platter or poured
over the food item. They add vibrant color,
texture, and flavor to your dish.

6) Sauces and Syrups

 A number of sauces and syrups are
quite popular when we talk about
garnishing. BBQ sauce, teriyaki sauce,
and other similar sauces are often used
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with steaks and main courses while chocolate and strawberry syrups
are popular garnishes for desserts.

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EVALUATE
DIRECTION: Identify the types of garnish or accompaniments used in the
following pictures. Write your answer in the space provided.

___________________________________ ___________________________________

___________________________________
___________________________________

___________________________________

Lesson
8 Safe and Hygienic Practices in
Salads
J.A.Storing
TRINIDAD 2021
 Lesson
Outcomes
Module in Technology and Livelihood Education 9 57

At the end of the lesson, you will be able to:

Describe the safe and hygienic practices in storing salad and dressings.
Give importance of safe and hygienic practices in storing Salad and
Dressings.

EXPLORE
DIRECTION: Put check if the following are safe and hygienic practices in storing
salad and dressing.

_______ 1. Purchase the salad ingredients from reputable suppliers

_______ 2. There should be proper handling of the ingredients

3. A high standard of personal and good hygiene must be

_______
maintained at all times
4. There must be a separation of raw and high-risk food at all stages
_______
of the preparation
5. The temperature required in storing salads and dressings must be
_______
observed.

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EXPLAIN
SAFE AND HYGIENIC PRACTICES IN STORING SALADS AND DRESSINGS

In preparing food, one must always think about sanitation. Sanitation

does not only mean that the food is clean but also it does not contain any
bacteria that may harm those who will consume the food. Food sanitation and
cleanliness must begin from proper hygiene. It also includes clean utensils and
proper handling of foods during the preparations.

Salad is one of the well-loved foods across countries. While it is enjoyed

by many, the person who prepares it must always be mindful of the principles
and practices of hygiene in preparing salads and salad dressing.

The methods of preparing salad may vary depending on the type of salad

being prepared. Most of the salad are made from a mix of fruits and vegetables
while one of the functions of salad dressing is to give a distinct taste to the
mixture. There are also safe and hygienic practices in storing salad and
dressing to prolong its shelf life.

 Purchase the supplies (salad ingredients) from reputable suppliers

 There should be proper handling of the ingredients
 A high standard of personal and good hygiene must be maintained at all
times
 There must be a separation of raw and high-risk food at all stages of the
preparation especially that salads may sometime include meat and other
dairy products.
 There must be an effective storage. The temperature required in storing
salads and dressings must be observed.

In general, food sanitation must be observed in any food preparation. This

will not only preserve food but will also give satisfaction and safety to its
consumers.

Temperature Required in Storing Salads and Dressings

Salads don't need much effort
to be made. In fact, the most basic
salad might not even require a knife.
You can tear the lettuce leaves apart
with your hands and this is exactly
what many restaurants do with their
lettuce to prevent the lettuce from
browning quickly.   

If you don't have a store-

bought salad dressing already
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prepared to use for it, making a salad dressing may be the most effort you will
have to make. A simple vinaigrette can be made with just oil, vinegar, and a
little salt and pepper for more flavor but dressings, just like many recipes, can
be more complicated than that for a different flavor and texture. 

Where do you store salad dressings? 

A bottle of salad dressing is rarely consumed in one sitting and this can apply to
any homemade version you make, too. Storing salad dressing can be as easy as
placing this in the refrigerator. The best way to store salad dressing is the same
as storing any leftover food: in a container with a lid with as much air removed
as possible and stored in the refrigerator. Just like eggs, it's best if these are
stored not on the refrigerator door, but on the shelf where it's colder.  

How long will these last? 

 The bottled dressings will have its expiry date, and once opened it's best to
consume these within 1 to 2 months. Homemade dressings however are
more prone to spoilage and can spoil faster, especially the
creamy dressings. That's because these contain eggs, milk, cream, and
other dairy products that will hasten the spoilage. Plus, these do not
contain preservatives and were not sterilized before being transferred to a
container. 

As a general rule, oil and vinegar dressings or vinaigrettes will last

the longest since these two ingredients are shelf-stable. These will
nonetheless still need to be refrigerated once combined. It's the creamier
ones that should be consumed the fastest.
For best results, keep this quick salad dressing storage guide in
mind when storing salad dressings that you've already opened or made:
 Bottled Salad Dressings, opened: 1-2 month

 Refrigeration slows down the decay process for fresh ingredients, so it is

important to store open dressing bottles in the refrigerator. There are a
few exceptions to the rule, but you must be careful and use discretion if

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you decide to store dressing outside of the refrigerator. Continue reading
to learn about the exceptions and signs of spoilage.

 Unopened store-bought salad dressing should last up to six months past

the date on the label. Remember that any change in taste, color, or smell
could mean that bacteria are growing and the dressing is no longer safe to
eat.

 Store-bought dressing that has been opened should be refrigerated. You

can leave it out for a few hours while you’re using it, but you should
promptly return it to the refrigerator once you are finished. Leaving it on
the shelf after opening it could potentially be a health risk. 

 Dry mixes should last a few months after the expiration date. The
flavor quality may change over time. If it tastes bad or the odor or
appearance has changed, it is probably best not to eat it.

What Types Do or Don’t Need to be Refrigerated?

There are three types of salad dressings you can use: 

 Bottled dressings that are ready to use immediately

 Dry mixes that require water or oil to make it when you want to use it
 Homemade dressings that are best if used immediately after making 
Each of these has different storage requirements to keep them fresh.

Bottled Dressings
 Bottled salad dressings are either sold unrefrigerated on the shelf in the
aisles or refrigerated near the produce section of your local grocery store.
The dressings that are unrefrigerated contain preservatives that allow
them to be kept at room temperature. The dressings that are kept cold in
the store typically have few or no preservatives.

 Once unrefrigerated bottled dressings are opened, they should be

kept in the refrigerator. Once the packaging seal is broken and the
bottle is open, it’s possible for bacteria to begin growing. If the bottle is
sealed, it can be stored at room temperature until you are ready to open
it.

 Vegetables like garlic and onions can be stored in the pantry and will keep
for up to a couple of months if they are kept dry. When these ingredients
are cut up and put into salad dressing, however, they can begin to grow
mold because of the present moisture. Bacteria will grow quickly if the
temperature is above 40°F, so refrigeration will slow down the process.

 Salad dressings that are refrigerated in the store should always be

refrigerated. If you purchase a cold dressing, you should return it to the
refrigerator shortly after purchasing it. These dressings contain very few
preservatives that will cause them to quickly spoil if they warm up to
room temperature.

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Dry Mix Dressings
 Dressings made from dry mixes usually require water, oil, or dairy to make
them. The leftover powder does not need to be refrigerated after
opening. However, you need to make sure it is properly sealed so that
moisture does not get in the package. Placing the remaining powder in the
refrigerator may allow moisture in the package which can lead to the
growth of mold.

 You should only make as much dressing as you need, but if you
have leftover mixed dressing, that should be stored in the
refrigerator.

 It’s safer to store all salad dressings in the refrigerator, but

your homemade dressing may not require refrigeration if it doesn’t
contain ingredients that will spoil. A simple dressing that only contains
olive oil and vinegar should keep fresh in the pantry or cabinet. Placing
this simple dressing in the refrigerator may cause it to solidify.

 You should never store it near heat sources like the stove. If stored
properly, a simple dressing should be able to last up to twelve months in
a cool, dry place.

 Any change in color, taste, or smell is a sign that the salad dressing has
gone bad. If mold or a foul smell is present, throw out the dressing.

 If oil-based dressings have separated, that is normal. You only need to

mix it up by shaking the bottle. However, if the dressing smells bad, you
should discard it.

 If a dairy-based dressing is separating, it might be best to throw it away.

That usually means the quality has decreased and it won’t taste good,
although it shouldn’t be harmful to eat. 

Always check the date if you are unsure about the quality and freshness of
a salad dressing. If the bottle is within the “Best By” date and the bottle isn’t
damaged, it should still be fresh. If the seal was broken or tampered with when
you purchased the dressing, then the dressing might expire before the date on
the label. Return the product if you are able to do so. Otherwise, you should
throw it away.

Conclusion
You should keep most of your salad dressing in the
refrigerator. If it is only oil and vinegar, it might be
okay in the pantry depending on what kind of oil it is.
The dry mix doesn’t have to be kept in the refrigerator.

Spoiled salad dressing will have a change in

taste, color, and odor. It can also have the presence of mold. Use
the date on the label to help you determine if the dressing is still
okay to eat. Sometimes a change of color doesn’t mean the dressing

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has spoiled. If you’re not sure, you should throw it out so you don’t
risk eating harmful bacteria.

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EVALUATE
1) Does salad dressing need to be refrigerated? Why?

2) How Long Does Salad Dressing Last Unrefrigerated?

3) How to Tell If Salad Dressing Has Gone Bad?

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Post-Assessment

DIRECTION: Read the statements carefully and encircle the best answer. Write
your answer before the number. (Letters only)

1. A ____ is a garnish of cauliflower.

A. base C. dubarry
B. body D. peanut
2. Thousand island and _____ are mayonnaise based dressings.
A. emulsion C. Russian
B. Romane D. suspension
3. Which oil must be disclosed on the menu because of allergies?
A. base C. peanut
B. bound D. perizer
4. To prevent fresh fruit from discoloring, coat it with ____.
A. Florentine C. mayonnaise
B. lemon juice D. peanut
5. _____ is the permanent blending of dissimilar ingredients.
A. dubarry C. Russian
B. emulsion D. suspension
6. A garnish of onions is called____.
A. base C. layonnes
B. bound D. mayonnaise
7. ___ can be served hot or cold and should compliment the foods they are
served with.
A. base C. cider
B. body D. dips
8. Raw papaya and ______should never be added to gelatin salad.
peanut
A. appetite C. vegetable
B. pineapple
9. The main ingredient in hummus is _____.
A. chickpeas C. dips
B. cider D. iceberg
10. Which part of the salad enhances its appearance and compliments the
overall taste.
A. base C. garnish
B. bound D. perizer
11. Chef's salad is an example of what type of salad?
A. combination C. Romane
B. emulsion D. suspension
12. A ___ is a temporary mixture of ingredients that eventually separate back
into it's unique parts.
A. combination C. Russian
B. emulsion D. suspension
13. Which type of lettuce is the essential ingredient for Cesar Salad
A. base C. Romane
B. bound D. Russian

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14. The purpose of a garnish is to stimulate ___ and enhance the dishes's
appearance and the overall eating experience.
A. appetite C. perizer
B. Florentine D. vegetable
15. The purpose of this salad is to cleanse the palate.
A. iceberg C. perizer
B. intermezzo D. vinaigrette
16. Which type of lettuce is the most popular in America?
A. chickpeas C. iceberg
B. cider D. peanut
17. Which special wine vinegar is aged in wooden barrels?
A. balsamic C. bound
B. base D. Romane
18. What type of salad is small and served with the main meal?
A. accompaniment C. combination
B. appetite D. Romane
19. This dressing is made from 3 parts oil and 1-part vinegar.
A. appetite C. pineapple
B. intermezzo D. vinaigrette
20. Coleslaw is an example of what type of salad?
A. appetite C. pineapple
B. base D. vegetable
21. The four basic parts of any salad are the base, ___, garnish and dressing.
A. base C. bound
B. body D. dips
22. Grilled Chicken Caesar salad is considered a _____ type of salad.
A. base C. main course
B. lemon juice D. mayonnaise
23. Which type of salad stimulates the appetite and is light enough for the first
course?
A. appetite C. peanut
B. cider D. perizer
24. This lettuce is also known as frisee and has a slightly bitter flavor.
A. curly endive C. mayonnaise
B. Florentine D. suspension
25. Which part of the salad lines the bowl with a layer of greens?
A. base C. bound
B. body D. dips
26. Pasta, potato and chicken salad are examples of which type of salad?
A. base C. bound
B. body D. Romane
27. Which type of vinegar is made from apples?
A. body
B. cider
C. dips
D. iceberg

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28. The main ingredient in guacamole is _____.
A. advocado C. bound
B. body D. Romane
29. If chicken is served with spinach, it is called ____
A. appetite C. mayonnaise
B. Florentine D. suspension
30. What ingredient holds a bound salad together?
A. Florentine C. layonnes
B. garnish D. mayonnaise

References

1. Cristelle Jasmine Itchon Feb 4, 2014, Salads and Salad Dressing Published
at Education, Self-Improvement, Entertainment & Humor retrieved from
https://www.slideshare.net/iShtELLE1/salads-and-salad-dressing,
Decemeber 2, 2020
2.  Team AllAboutEve, February 5, 2020, Types Of Salad Dressings retrieved
from https://allabouteve.co.in/good-taste-not-always-fashion-salad-
dressings-beyond-mayo/, December 2, 2020
3. Ma. Felisa Tria et al. 2017, COOKERY for SENIOR HIGH

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