Cookery 12

Technical Vocational Livelihood Education Home Economics-Cookery

Quarter 1 – Module 18 Store salad and dressing
First Edition, 2020

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 Cookery
SENIOR
HIGH
SCHOOL

Quarter 1
Self-Learning Module 18
Store Salad and Dressing
Introductory Message
Introductory Message

For the Facilitator:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 12 Self Learning Module on Store Salad and Dressing

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC)in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 12 Self-Learning Module on Store Salad and Dressing

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations– This points to the set of knowledge and skills that

you will learn after completing the module.

Pretest - This measures your prior knowledge aboutthe lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson- This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up- This section summarizes the concepts and

application of the lesson.

Valuing- This partintegrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

This module deals with the skills and knowledge required in storing salad and
dressing.
Upon completion of this module you should be able to:
1. Identify safety and hygienic practices in storing salad and dressing;
2. Discuss steps in preserving leafy green salad; and
3. Appreciate the importance of proper storing of salad and dressing.

PRETEST

Direction: Write TRUE, if the statement is correct and write FALSE, if the
statement is incorrect. Write your answer on the space provided for.

______________1. Add dressing to green salads until serving, or they will sag
______________2. Dressing is added immediately before serving, or serves it on
the side.

______________3. Salad spinner is used to dry leaves or greens

______________4. Holding boxes should have low humidity

______________5. Left salad in room temperature prior to serving.

RECAP

Direction: Enumerate the Five Keys to Safer Food. Write your answer on the scroll.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____
 LESSON

STORE SALAD AND DRESSING

Safety and hygienic practices in storing salad and dressing

o 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 at serving
time.
o Refrigerate salads before serving time.
o Dressing is added immediately before serving, or serves it on the side.
o Refrigerate salads until serving. Do not hold more than a few hours, or the
salads will sag. Holding boxes should have high humidity.
o Do not add dressing to green salads until serving, or they will sag.

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. If you don’t want
to mix your salad right before eating it, make sure your greens are stored in the
refrigerator with a paper towel and that your fruit salad is kept fresh with water or
citrus juice. No salad will stay fresh indefinitely, but with some simple tricks, you
can enjoy yours for up to a week after preparing it.

Steps in Preserving Leafy Green Salads

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. 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 for a week. Check on the salad every
few days and gently stir the leaves around. Replace the paper towel if it’s
getting soggy.

ACTIVITIES

ACTIVITY 1. AYUSIN NATIN TO!

Direction: Rearrange in proper order the different Steps of Preserving leafy green
salad. Write your answer on the sticky note.

 Chop and wash the lettuce and other leafy greens.

 Dry the leaves with a salad spinner.
 Chop the other ingredients and wash them.
 Assemble the salad in a bowl.
 Place a clean, dry paper towel on top of the bowl.
 Layer paper towels if your salad has veggies with high water content.
 Seal the container with a lid, plastic wrap, or both.
 Roll your lettuce in a tea towel if you don’t have a salad spinner.
 Wait to add dressing until right before you eat the salad.
 Refrigerate the salad to keep it fresh for a week.
 1._________________________________________________________________
2._________________________________________________________________
3._________________________________________________________________
4._________________________________________________________________
5._________________________________________________________________
6._________________________________________________________________
7._________________________________________________________________
8._________________________________________________________________
9._________________________________________________________________
10.________________________________________________________________

https://www.pngguru.com/free-transparent-background-png-
clipart-nkacn

ACTIVITY 2 COMPLETE ME…

Direction: Complete the safety and hygienic practices by choosing the missing word
in the word pool.

o Green Salads are plated in a 1.______ plate. Avoid plating salads more than
an 2.______or two before service. Garnish that is tossed should be added at
serving time.
o Refrigerate salads 3._______ serving time.
o 4.__________is added immediately before serving, or serves it on the side.
o 5.__________ salads until serving. Do not 6. ____ more than a few hours, or
the salads will sag. Holding boxes should have high humidity.
o Do not add dressing to green salads until serving, or they will 7.______.

cold
before Dressing
hour
hold
Refrigerate
sag
 WRAP-UP

Today I learned that…

____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
___________________________________________________________

http://www.freestockphotos.biz/stockphoto/15679

VALUING

Why do you think it is important that we store salad and dressing properly?
Explain your answer.

_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
____________________________________
 POSTTEST

Direction: Write TRUE, if the statement is correct and write FALSE, if the
statement is incorrect. Write your answer on the space provided for.

______________1. Do not add dressing to green salads until serving, or they will sag
______________2. Dressing is added immediately before serving, or serves it on the
side.

______________3. Salad spinner is used to dry leaves or greens

______________4. Left salad in room temperature prior to serving.

______________5. Holding boxes should have low humidity
 References
ACTIVITY 1
1. Chop and wash the lettuce and other leafy greens.
2. Dry the leaves with a salad spinner.
3. Roll your lettuce in a tea towel if you don’t have a salad spinner.
4. Chop the other ingredients and wash them.
5. Assemble the salad in a bowl.
6. Place a clean, dry paper towel on top of the bowl.
7. Wait to add dressing until right before you eat the salad.
8. Layer paper towels if your salad has veggies with high water
content.
9. Seal the container with a lid, plastic wrap, or both.
10.Refrigerate the salad to keep it fresh for a week.
ACTIVITY 2
1. cold
2. hour PRE TEST POST TEST
3. before
4. Dressing
1. False 1. True
5. Refrigerate
2. True 2. True
6. hold
3. True 3. True
7. sag
4. False 4. False
5. True 5. False
KEY TOCORRECTION
 A. Books

Aniceta S. Kong and Anecita P. Domo, DepEd Technical Vocation Livelihood

Cookery Manual 1of 2 LM Cookery SHS. Department of Education, National Capital
Region, Philippines First Edition 2016

B. Online Sources

Co-authored by wikiHow Staff

wikiHow’s team of trained editors and researchers
June 10, 2020 References Approved
https://www.wikihow.com/Keep-Salad-